Drying techniques in food processing

In ebook "Pore structure in food: Simulation, measurement and applications" the pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods. ​

54p coduathanh1122 27-03-2024 6 1   Download

Ebook "Vacuum drying for extending food shelf-life" is based on scientific articles published from the 1940s to the present, and is divided into five chapters: the first is an introduction to the use of vacuum in food processes; the second, third and fourth comprise advances on the most relevant vacuum drying techniques applied to food, namely conventional vacuum drying, freeze-drying and microwave-vacuum drying and the fifth deals with studies where vacuum drying techniques were compared to other drying techniques in terms of quality and/or engineering aspects.

81p nhanphanguyet 28-01-2024 4 2   Download

The main others were cultivation environment pollution, the inferior seeds, cultivation techniques and post-harvest management. The solutions to these challenges are to make surrounding farmland cleaned, to expand the certified seeds’ supply and the advanced new farming technology, to modernize facilities for drying, storage and sort of agro-products, and to improve logistics capacity.

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Micro encapsulation is one of the promising technologies for the preservation of highly sensible components in several fields like medicine, drug and food processing industries. The technique of microencapsulation helps in preservation and storage of the products which also increases the shelf life; this made the technique more famous in various industries like food processing, pharmaceuticals, textiles, Biotechnology etc. Microencapsulation is the most useful preservative technique for spice industry as the technique helps in the keeping the quality of spices.

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In order to increase agricultural production different type of pesticides viz., organochlorines, carbamates etc. are used on large scale to kill unwanted insects, pests, plants etc.; as mode of action of most of them is not specific, they often harm or kill organisms other than pests, including humans. Residues of most common pesticides could affect the ultimate consumers (animal and human) especially when pesticide treated fruit/vegetables are consumed raw. Proper processing technique in daily use of vegetables and fruits i.e. washing, peeling boiling, cooking, frying, sun drying etc.

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Traditional fermented products are those products with are indigenous to people and people of the local area prepare them with the help of their ethnic knowledge from the ancestors. There are uncountable varieties of traditional food present in the world. One such country is India, where numerous varieties of traditional food products are present due to the variation in culture, geographical indication and variability in the raw material present in that particular locality (grains, milk, plant sources).

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In developing countries malnutrition accounts for half of the deaths of children under 5 years of age. Africa and Asia bear the greatest share of all forms of malnutrition. Various food processing techniques have the potential to increase the nutrient density, nutrient bioavailability, food safety, storage stability, palatability, and convenience of supplemental foods which are suitable for infant feeding. These technologies used for preparation of weaning foods include roasting, germination, milling, baking, cooking, drying, fermentation, and extrusion.

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Application of Drying Techniques in Food Processing Drying is one of the oldest preservation processes available to the mankind, on that we can track since prehistoric times. In today food market dried foods play an important role in the food supply chain. As for fruits and vegetables it can be estimated that they constitute about 1% of the total drying in the food industry, by large being the grains the most important. The main feature of this process consists on lowering the water content in order to avoid or slow down food spoilage by microorganism.

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THE principle of osmosis has been known as a means of water removal for some time. However, controlled application of osmotic treatments (OT) to food can be considered among the newest of improved techniques. Food products obtained for final consumption through OT are intermediate moisture products of improved quality, compared to conventionally dried materials. The treatment involves immersing foods in aqueous solutions of sufficiently high concentration at moderate temperatures.

247p aries23 29-09-2012 53 9   Download

The objectives of the CARD project entitled “Development and Selection of Commercial and High Quality Cultivars of Root and Tuber Crops for Processing Purpose in the Northern and Central Vietnam” between FCRI and Sydney University are to 1) Select a certain number of sweet potato cultivars from those designated by FCRI as potentially suitable for cultivating in locations in northern and central Vietnam and conduct field trials in selected locations to evaluate these cultivars according to yield and dry matter content for value-adding purposes; 2) Develop and evaluate processing methods for ...

9p tam_xuan 02-03-2012 67 5   Download

Reduced whole rice grain yield due to cracking is one of the major issues that directly reduce income and availability of staple food to the farmers in the Mekong River Delta. The cracking or partial fissuring of rice kernels may occur right in the paddy field due to incorrect harvesting time/practice, improper post-harvest drying conditions and inappropriate milling operations. This project aims to improve the quality and value of the rice, through an integrated approach which encompasses farmers, millers, service providers and extension workers and education institution....

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Reduced whole grain rice yield by cracking is one of the key issues directly reduced income and the availability of staple food for farmers in the Mekong Delta. Cracking or fissuring of the grain part may occur in the rice fields by not harvested on time / practice, improper post-harvest drying conditions and milling operations inappropriate. This project aims to improve the quality and value of Rice, through an integrated approach including farmers, millers and services providers and extension staff and educational institutions....

25p xinh_la 10-02-2012 71 7   Download

• final study report on the optimum drying conditions for high temperature compact dryers and flat-bed dryer (years 1-2 result); • Research report on optimization of the drying method on glass relaxation phenomenon. The detailed contents of the seven technical reports can be seen in the Appendix. of the these reports, reports (3) and (7) has been accepted for publication in International Journal Food Properties and Drying Technology (2009, vol 27, No. 3), respectively. the key reports (1) of the CARD project has also been sent to the prestigious journal Stored product research....

10p xau_la 10-02-2012 70 6   Download

Reduce overall grain yield by cracking as one of the main problems directly reduced income and the availability of staple food to the farmers in the Mekong Delta. Cracking or fissuring of a grain of wheat that may occur in the rice fields by not harvested on time / practice, improper harvest and drying conditions milling operation is inappropriate. This project aims to improve the quality and value of Rice, through an integrated approach that includes farmers, millers, service providers and extension workers and educational institutions.

86p xau_la 10-02-2012 73 8   Download

Reduce overall grain production and value by cracking is one of the main problems directly reduces income and the availability of staple food to the farmers in the Mekong Delta. Cracking or fissuring of a grain of wheat that may occur in the rice field by harvest time is not right / real, post-harvest conditions improper drying and milling activities inconsistent. There are a series of activities during harvesting and processing rice harvest. Figure 1 is a diagram showing a system of rice production in the Mekong Delta of Vietnam today. All strings in this system may contribute to losses.

25p xau_la 10-02-2012 66 4   Download

Reduce overall grain yield by cracking as one of the main problems directly reduces income and the availability of staple food to the farmers in the Mekong Delta. Cracking or fissuring of a grain of wheat that may occur in the rice field by harvest time is not right / real, post-harvest conditions improper drying and milling activities inconsistent. This project aims to improve the quality and value of rice, through an integrated approach that includes the service provider farmers, millers, and extension workers and educational institutions...

24p xau_la 10-02-2012 82 7   Download