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Conventional and Advanced Food Processing Technologies by Suvendu Bhattacharya

By Suvendu Bhattacharya

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

Conventional and complex meals Processing Technologies fuses the sensible (application, machinery), theoretical (model, equation) and state-of-the-art (recent trends), making it excellent for business, educational and reference use. It contains sections, one overlaying traditional or well-established current methods and the opposite masking 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 zone. All are tested in nice element, contemplating their present and destiny purposes with additional examples and the very most modern data.

Conventional and complex foodstuff Processing Technologies is a entire remedy of the present kingdom of information on meals processing expertise. In its vast insurance, and the choice of reputed examine scientists who've contributed to every subject, this publication may be a definitive textual content during this box for college kids, meals pros and researchers.

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M. Page 6 DRYING AND DEHYDRATION PROCESSES each of which includes a certain number of chambers. The conveyor belt is common for all the chambers of a section. The properties of drying air such as temperature and velocity in each chamber can be adjusted independently from the rest of the section’s chambers by means of a heat exchanger and fan installed in each chamber. Additionally, the air circulation is also independent in each chamber and through the mixing of recirculated and fresh air to the proper ratio achieves the desired properties such as that of the air humidity.

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.

Additionally, the air circulation is also independent in each chamber and through the mixing of recirculated and fresh air to the proper ratio achieves the desired properties such as that of the air humidity. 1 is a one-section two-chamber dryer. 2 Vacuum drying Vacuum drying (VD) is an efficient technique for reducing moisture content of heat-sensitive materials that may be changed or damaged if exposed to high temperature. Characteristics of VD are the high drying rate due to the low vapour pressure in the drying environment, the low drying temperature as the boiling point of water reduces with a pressure drop, the oxygen-deficient drying environment and the reduction of energy consumption.

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