Food process engineering: emerging trends in research and by Murlidhar Meghwal, Megh R. Goyal

By Murlidhar Meghwal, Megh R. Goyal

Food approach Engineering: rising traits in learn and Their Applications presents an international point of view of present-age frontiers in foodstuff approach engineering examine, innovation, and rising tendencies. It offers an abundance of latest info on a number of concerns and difficulties in foodstuff processing know-how. Divided into 5 elements, the e-book offers new learn on new tendencies and applied sciences in nutrition processing, ultrasonic remedy of meals, meals for particular wishes, meals maintenance, and nutrients dangers and their controls.

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So, permeability is one of the major properties of packaging films on which its application is dependent. To know what permeability is, basic knowledge of mass transfer is necessary. 1). 1 7 Basic mechanism of gas and vapor permeation through a packaging film. where, Q is the total amount of permeant, which has passed through area A in time t. The rate of permeation and the concentration gradient is directly proportional to each other and embodied in Fick’s first law: (2) where, J is the flux per unit area of permeant through the polymer film, kg mol/m2; D is the diffusion coefficient, m2/h; c is the concentration of the permeant, kg mol/m3; δc/δx is the concentration gradient of the permeant across a thickness δX, m.

Active packaging—an approach to minimize post-harvest loss of banana. Lambert Academic Publishing. pp. 13–14. 32. Shin, D. , Cheigh, H. , & Lee, D. S. (2002). The use of Na2CO3-based CO2 absorbent systems to alleviate pressure build up and volume expansion of kimchi packages. Journal of Food Engineering, 53, 229–235. 33. , & Cameron, A. C. (1992). Controlling relative humidity in modified atmosphere packages of tomato fruit. Hortscience, 27, 336–339. 34. , & McCarthy, O. J. (2007). Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review.

Due to the absence of liquid water and the low temperatures required for the process, most of deterioration and microbiological reactions are halted, which gives a final product of excellent quality. The solid state of water during freeze-drying protects the structure and the shape of the products with minimal reduction of volume. Despite of many advan- 28 Food Process Engineering tages, freeze-drying has been considered to be the most extensive process for manufacturing of any dehydrated product [36].

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