Food Process Engineering
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Recent papers in Food Process Engineering
Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are... more
Excel spreadsheet Settling Velocity.xls (2.1) calculates the terminal settling velocity of single spherical particles and of single natural sediment particles, in liquids and gases. It also predicts the hindered settling velocity of... more
Response surface methodology (RSM) was used to evaluate the effects of fermentation parameters for glutamic acid (GA) production by Corynebacterium glutamicum CECT690 in submerged fermentation using palm date waste as substrate. To attain... more
Peanut skins are a processing waste product with potential as a low-cost source of polyphenols for nutraceutical or functional food ingredient use. Aqueous extractions of peanut skins and subsequent concentration of these extracts can... more
Mulberry (Morus) belongs to the Moraceae plant family, native of China. The leaves of mulberry plant are the major food source for the silkworm. The leaf consists of minerals, vitamins, dietary fibre, amino acids, phytosterols, flavonoids... more
For preparation of value added product like puffed, popped and flaked rice of agriculture product requires information about their all the chemical and functional properties. The objective of this work was to determine some of the... more
– The study investigated the effects of osmotic dehydration (OD) as pre-treatment to the quality of mechanically air-dried semi-refined carrageenan (SRC). It aimed to evaluate some physical and textural properties of SRC as influenced by... more
In Indonesia, coconut water is so abundant which is produced up to 900 millions litres annually. However, many of those are wasted offhand due to lack of utilization in the food sector, resulting in environmental contamination induced by... more
ABSTRACTResponse surface methodology was used to optimize the preparation of protein concentrate from Bambara bean flour. A central composite rotatable design of experiments was used to investigate the effects of the two statistically... more
This note on "Food Storage Technology" is based on the syllabus of B.Tech. (Food) 4 th year. I have tried my best to collect and put together information as precisely as possible and there may be some mistakes as well. I would like to... more
Pasta Ikan merupakan salah satu produk diversifikasi perikanan yang memiliki nilai ekonomis tinggi. Banyak metode yang dilakukan untuk meningkatkan tekstur produk pasta ikan, misalnya penambahan tepung. Tepung kentang dapat ditambahkan... more
The thermal properties of flours have been extensively used as engineering parameter in the design of processes and equipment to handle, transport, storage purpose and for protection of quality of technological process by processing to... more
Historically, open source agriculture (OSA) was based on grassroots technology generally manufactured by hand tools or with manual machining. The rise of distributed digital manufacturing provides an opportunity for much more rapid... more
Jam: • Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams... more
Coccinia grandis (Ivy gourd) which is also called as baby watermelon is used for culinary purpose among Indian people. Its health benefits are traditionally used for curing diabetics, urinary tract infection, skin diseases etc. By... more
A Couette Cell device was employed to provide proof of concept for the production of structured meat analogues by application of simple shear flow and heat to a 31 wt% Soy Protein Isolate (SPI)–Wheat Gluten (WG) dispersion. Three relevant... more
The determination of the energy consumption in manufacturing different type of feeds, rabbit, poultry and large animal feeds(pellets and crushed), was the main aim of this study. This was achieved by determining the energy consumed in... more
•With over a million organized small scale bakeries and more than 2000 organized or semi-managed bakeries, they are facing many challenges in the Food product development in industries •Food research lab explains you the challenges in... more
In response to consumer preferences for high quality foods that are close as possible to fresh products, non-thermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of... more
Announcement of the 'Processed Indian Traditional Foods' Research promotional programme for PhD students enrolled in any Indian University/Institute.
The heat penetration factor fh is required when calculating the pasteurization time or the sterilization time of packaged foods. This spreadsheet simplifies the tedious calculations of the specific surface of a food container, required... more
Proyecto presentado en 2019-A, dedicado a la producción de harina de maíz nixtamalizado de 6 toneladas por día contemplando la mayoría de los aspectos básicos.
Ingeniería en alimentos y biotecnología de la Universidad de Guadalajara.
Ingeniería en alimentos y biotecnología de la Universidad de Guadalajara.
Curcuma longa L. is a common species among the aromatic plants in Brazil. The roots are used in dairy food as colorant and flavoring substitute for saffron. Turmeric (C. longa L.) contains curcuminoids that have antimutagenic and... more
The use of an alternative coupled pipe systems are becoming much more widely used in the petrochemical industries because of their comparatively cheap installation costs, their ability to install complete systems very quickly, reduction... more