Download Conventional and Advanced Food Processing Technologies by Suvendu Bhattacharya PDF
By Suvendu Bhattacharya
Food processing applied sciences are a necessary hyperlink within the nutrition chain. those applied sciences are many and sundry, altering in recognition with altering intake styles and product reputation. more recent 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 excellent for commercial, educational and reference use. It contains sections, one masking traditional or well-established current tactics and the opposite protecting rising or novel approach applied sciences which are anticipated to be hired within the close to destiny for the processing of meals within the advertisement area. All are tested in nice element, contemplating their present and destiny functions with further examples and the very most up-to-date data.
Conventional and complex meals Processing Technologies is a complete therapy of the present nation of information on foodstuff processing expertise. In its large insurance, and the choice of reputed learn scientists who've contributed to every subject, this publication can be a definitive textual content during this box for college students, nutrition pros and researchers.
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Additional info for Conventional and Advanced Food Processing Technologies
1. HPD may use inert gases like N2 and CO2 for food dewatering. The moisture removed from the material is collected by the inert gas used. Since the use of inert gases is much more expensive than the use of air, the inert gas should be recycled to the drying process and not rejected to the atmosphere. To be able to do this, its moisture has to be removed, as it decreases the drying rate. 1 Mathematical model of a heat pump dryer Fw = Fs (Xi − Xo ) = Fa (Yvo − Yvi ) Yvo = Yvi + Fw Fa Fs (Cps + Xi Cpw )Ta + Fa (Cpa + Yvi Cpv )Ti = Fs (Cps + Xo Cpw )To + Fa (Cpa + Yvo Cpv )To + Fw (ΔHw + Cpv To − Cpw Ta ) ( ) a2 Pso = exp a1 − a 3 + To mPso Yso = P − Pso a2 Tdi = ( ) − a3 Yvi P a1 − ln m+Y vi Qe = Fa ⌊Cpa (To − Tdi ) + Cpv (Yvo To − Yvi Tdi ) + (Yvo − Yvi )ΔHw ⌋ + Fw Cpw Tdi ] [ ( ) T + 273 Qc = Fr ΔHr ac − Cpr Tac − Te Te + 273 Qe Fr = ΔHr − Cpr (Tac − Te ) Ec = Fr ΔHr Tac − Te Te + 273 Qah = Fa (Cpa + Yvi Cpv )(Ti − Tdi ) Qr = Qc − Qah Yso > Yvo heat pump condenser or/and through a different heating source (Doungporn, Poomsa-ad and Wiset, 2012).
2012). Kudra and Mujumdar (2002) presented five main sound generators applicable in the drying industry, which are: piezoelectric, magnetostrictive, electromagnetic, electrostatic and mechanical. Mechanical generators are the most common equipment used for the generation of sound in gases at frequencies up to 25 kHz, which include the Galton whistle, Hartman whistle, wedge resonator, dynamic siren, modified Hartman whistle and Branson sound generator. The assistance of air drying with an ultrasound field can reduce drying time to about half, depending on sound energy and frequency.
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.