Conventional and Advanced Food Processing Technologies by Suvendu Bhattacharya

By Suvendu Bhattacharya

Food processing applied sciences are a necessary hyperlink within the meals chain. those applied sciences are many and sundry, altering in reputation with altering intake styles and product recognition. more recent strategy applied sciences also are being advanced to supply the further advantages.

Conventional and complex meals 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 includes sections, one masking traditional or well-established current methods and the opposite masking 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 region. All are tested in nice element, contemplating their present and destiny functions with further examples and the very most modern data.

Conventional and complex meals Processing Technologies is a entire remedy of the present country of data on foodstuff processing expertise. In its huge assurance, and the choice of reputed examine scientists who've contributed to every subject, this ebook could be a definitive textual content during this box for college kids, meals execs and researchers.

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The bound water is removed by heating the product under vacuum; as its removal is slower than the removal of free water it affects significantly the overall drying time. The heat supplied in this stage should be controlled because the structure of the solid matrix may undergo significant modification if the temperature of the product rises. , 2012). , 2007; Ratti, 2001). A significant advantage of FD is the minimum change of most of the initial food material properties, such as structure, shape, appearance, texture, biological activity and nutrient compounds, and the retention of colour, flavour, aroma and taste.

The removed water is, at least partially, replaced by air and the contact with oxygen is substantially increased (Lewicki, 2006). The mechanisms related to the water movement include capillary forces, diffusion due to concentration gradients, flow due to pressure gradients or to vaporization and condensation of water, diffusion of water vapour in the pores filled with air and diffusion on the surface. 1. M. Page 6 DRYING AND DEHYDRATION PROCESSES each of which includes a certain number of chambers.

The organic solvent causes a displacement of water and the solvent/water mixture is removed with scCO2 . The equipment for this process is more complicated compared to conventional drying techniques. M. Page 27 27 Brown et al. (2008) investigated supercritical carbon dioxide drying (scCO2 D) of carrot by applying X-ray microtomography and light microscopy. The experiments were carried out at 20 MPa pressure using ethanol as the co-solvent. Carrots dried in the scCO2 –EtOH environment retained their shape much better and presented less dense structures compared to air-dried carrots, which underwent shrinkage.

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