Download Conventional and Advanced Food Processing Technologies by Suvendu Bhattacharya PDF

By Suvendu Bhattacharya

Food processing applied sciences are a vital hyperlink within the foodstuff chain. those applied sciences are many and sundry, altering in acceptance with altering intake styles and product recognition. more moderen method applied sciences also are being advanced to supply the extra advantages.

Conventional and complicated nutrients Processing Technologies fuses the sensible (application, machinery), theoretical (model, equation) and state of the art (recent trends), making it perfect for commercial, educational and reference use. It contains sections, one protecting traditional or well-established current approaches and the opposite overlaying rising or novel procedure applied sciences which are anticipated to be hired within the close to destiny for the processing of meals within the advertisement quarter. All are tested in nice aspect, contemplating their present and destiny functions with further examples and the very most modern data.

Conventional and complicated foodstuff Processing Technologies is a complete remedy of the present nation of data on nutrients processing know-how. In its wide insurance, and the choice of reputed study scientists who've contributed to every subject, this booklet should be a definitive textual content during this box for college students, foodstuff pros and researchers.

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2010). M. Page 13 13 Another practical and convenient approach is the utilization of a heat pump. Bantle, Kolsaker and Eikevik (2011) used this method to study the drying kinetics of different food materials undergoing AFD. The wet air from the drying chamber was cooled under its saturation point in the evaporator of the heat pump, which caused water to condense out. The drying air was again heated up to its working temperature in the heat pump condenser and fed back into the drying chamber. R404 was used as the refrigerant, which allowed adjustment of the drying conditions from −10 ∘ C and relative humidity (RH) of 20–25% to 30 ∘ C and 5% RH depending on the inlet air velocity.

Nevertheless, compared to fresh fruits, the osmotic-treated ones present increased microbiological stability for further processing and subsequent storage period due to sugar uptake, owing to the protective action of the saccharides. The semi-dried fruit ingredients produced by OD are included in a wide range of complex foods such as ice creams, cereals, dairy, confectionery and baking products (Tortoe, 2010). A significant advantage of OD is its low energy consumption compared to other drying methods such as HAD and FD.

The continuous MWD–AD had the fastest drying rate. 6 times longer compared to the intermittent MWD–AD depending on the mode used. 5 MPa/s and a pressure of approximately 5 kPa), which allows the water to abruptly autovaporize, causing controlled expansion of the product. ), before submitting it to DIC treatment, followed by HAD for 1–2 hours. The DIC treatment usually starts by creating a vacuum condition, followed by injecting steam to the material, which keeps in contact for several seconds and then proceeds to apply a sudden pressure drop towards a vacuum.

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