Food Engg Principles & modeling

Changing trends in food processing -Role of engineering principles and mathematical modeling.: 

Changing trends in food processing -Role of engineering principles and mathematical modeling. Dr. R. T. Patil Director, Central Institute of Post Harvest Engineering and Technology, Ludhiana

Indian Perspective: 

Indian Perspective Indian farm produce has unique aroma, flavour, taste, nutritional properties and health benefits, such as Jamun, Bel fruit, Amla, Tulsi, Guava, Pomogranate, Custard Apple, Ram Phal etc Value addition to fruits and vegetables only 2% and to food grain 7% Export market share is only 1.2% and that too of primary processed goods where price realization is very low. We need to be ready with cutting edge research mythologies involving proper engineering principles and mathematical modeling Address highest quality and food safety issues

PowerPoint Presentation: 

Future trends in agro processing technologies

PowerPoint Presentation: 

Future trends in agro processing technologies

Emerging Technologies in Food Processing: 

Emerging Technologies in Food Processing High Pressure Processing Microwave heat processing Ohmic heat processing Micronisation Irradiation Extrusion Processing Biotechnology

Modeling in Food Processing: 

Modeling in Food Processing To control the process To model the quality as effect of process parameters To model the effect of various treatments on product characteristics Modeling heat transfer during the process Modeling mass transfer during the process Modeling the changes in product characteristics during processing

High Pressure Processing: 

High Pressure Processing HPP can replace conventional processes, while maintaining safety and quality. Effects of HPP are generally marked as retention of color, flavor and fresh appearance

Modeling in High Pressure Processing: 

Modeling in High Pressure Processing Modeling of bacterial spore inactivation A quasi-chemical model for the growth and death of microorganisms in food by non-thermal and high-pressure processing Modeling heat and mass transfer in high pressure food processing Mathematical model to predict inactivation of Salmonella

Modeling in High Pressure Processing: 

Modeling in High Pressure Processing Indrawati et al., 2000

Microwave heat processing: 

Microwave heat processing Effective for inactivating enzymes, reduced indirect heating requirement and water use Result in improved product flavour, colour, texture and nutritive value.

Modeling Microwave Heat Processing: 

Modeling Microwave Heat Processing

Ohmic heat processing: 

Ohmic heat processing Alternating electrical current is passed through a food sample. Internal energy generation in foods. Produces an inside-out heating pattern at different frequencies than MW. Uniformly heats foods with different densities.

Modeling Ohmic Heat Processing: 

Modeling Ohmic Heat Processing Effect of electrical conductivity on heating rate Temperature distribution in ohmically heated foods The effect of ohmic heating on nutrient loss:thermal destruction The effect of ohmic heating on nutrient loss: diffusion Electrolysis and contamination Reliable real-time temperature monitoring techniques for locating cold/hot spots Reliable modeling and prediction of ohmic heating patterns Well-defined product specifications and process parameters Quantification of effect of ohmic heating on major nutrients

Simulation model for blanching by ohmic heating: 

Simulation model for blanching by ohmic heating

Micronisation: 

Micronisation Short time exposure of electromagnetic radiation at a wavelength of 1.8-3.4  m m, Promotes internal heating and increased digestibility Instantized product due to increased ability to uptake of water. Starch is gelatinized, seed microstructure becomes more penetrable and thus short cooking times.

Modeling Micronisation: 

Modeling Micronisation

Irradiation: 

Irradiation Gamma - irradiation reduces antinutritional factors Reduces the phytic acid content and flatulence causing oligosaccharides in leguminous crops Helps improved keeping quality of food grains and flours

Modeling Irradiation: 

Modeling Irradiation Product Purpose of irradiation Dose permitted (kGy) a Date of rule Wheat and wheat powder Disinfest insects 0.2-0.5 August 21, 1963 White potatoes Extend shelf life 0.05-0.15 November 1, 1965 Spices and dry vegetable seasoning Decontamination/disinfest insects 30 (maximum) July 15, 1983 Dry or dehydrated enzyme preparations Control insects and microorganisms 10 (maximum) June 10, 1985 Pork carcasses or fresh non-cut processed cuts Control Trichinella spiralis 0.3 (minimum)- 1.0 (maximum) July 22, 1985 Fresh fruits Delay maturation 1 April 18, 1986 Dry or dehydrated enzyme preparations Decontamination 10 April 18, 1986 Dry or dehydrated aromatic vegetable substances Decontamination 30 April 18, 1986 Poultry Control illness-causing microorganisms 3 May 2, 1990 b Red meat Control illness-causing microorganisms 4.5 minimum (refrigerated)- 7 maximum (frozen) December 3, 1997 b Food irradiation rules from the US Food and Drug Administration

Modeling Irradiation: 

Modeling Irradiation

Extrusion Processing: 

Extrusion Processing

Modeling Extrusion Processing: 

Modeling Extrusion Processing

Biotechnology: 

Biotechnology Fermenter of 30 litre capacity with controls for temperature, pH, DO and CO 2 monitoring installed at CIPHET, Ludhiana

PowerPoint Presentation: 

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