The process of freeze drying with greater emphasis on the uses in the fisheries food processing sector. The presentation shows the process involved and the different steps involved and the effect of the process on the food material.
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach an...BTL
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach and Bile Acid Resistance: A TSB-funded research project by BTL, Microbial Development Ltd and the University of Cambridge.
A drying process in which moisture is first converted to ice and then through reduced pressure and increase temperature it is directly converted to water vapor ( sublimation).
Complete process description, process parameters , types of freeze drying, case study of effect of different drying process on apple peels
Freeze drying, also known as lyophilisation or cryodesiccation, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation. This ppt give you insights of freeze drying and its working, advantages & disadvantages of it.
DEHYDRATION
Chapter 5
INTRODUCTION
Water Activity is related to the amount of water contained in the food material and defines the amount of water that can be used for the growth and reproduction of micro-organisms,
Water is essential solvent that is needed in biochemical reaction in living organism.
FREE WATER VS BOUND WATER
The term water activity defines the degree in which such water molecules are “bound”.
A portion of the total water content present in a food material is strongly bound to specific sites on the molecules that comprise the food material.
FOOD PRESERVATION BY CONTROLLING WATER ACTIVITY
Preservation of many food materials can be achieved by lowering the amount of water available for the growth of micro-organisms.
CONTROLLING BROWNING REACTIONS
Food products are subject to browning reactions.
Dehydrated products are probably more so than others.
FOOD DRYING
Food is dried when water is removed from it.
The oldest and simplest way of water removal is sun drying.
The use of drying equipment heated by gas, electricity or steam is called artificial drying or dehydration.
Another method of drying food is by frying or oil drying.
ADVANTAGES OF DRIED AND DEHYDRATED FOODS
Decrease in weight and bulk
Convenience
Shelf stable
MECHANISM OF DRYING/DEHYDRATION
Two processes:
Heat transfer
Mass transfer
The rate of drying is affected by the following factors:
Humidity
Surface Area
Temperature
Air velocity
Ventilation/ moist air outlet
Atmospheric pressure and vacuum
STAGES OF DRYING
Constant rate period
Falling rate period
CONSTANT RATE PERIOD
At the start of the drying process, the food material is still completely wet.
FALLING RATE PERIOD
As drying proceeds the moisture content falls and the access of water form the interior of the food to the surface.
TYPES OF FOOD TO DRY
Seeds, leaf vegetables and herbs are probably the easiest to dry.
Lettuce, melons, and cucumbers are a few foods that do not dry well by conventional methods.
CASE HARDENING
The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be, but if drying takes place too fast, “case hardening” will occur.
UNIFORM DRYING
Simple drying equipment do not dry food uniformly.
A stabilizing process in which a substance is first frozen and then the quantity of the solvent is reduced, first by sublimation (primary drying stage) and then desorption (secondary drying stage) to values that will no longer support biological activity or chemical reactions
The process of freeze drying with greater emphasis on the uses in the fisheries food processing sector. The presentation shows the process involved and the different steps involved and the effect of the process on the food material.
Changes In Quality Properties And Packaging Film Characteristics For Short Ti...Editor IJMTER
The aim was to study the changes in quality properties of foam mat dried Chandramukhi variety potato
powder and packaging film characteristics during ambient condition storage in LDPE pouches. The storage
duration was 17 weeks. Quality parameters were characterized by moisture content, co-efficient of reconstitution,
water activity, and total plate count of the potato powder. Packaging film was characterized by water vapor
transmission rate (WVTR) and permeability of the film. During storage a gradual increment in quality properties
except coefficient of reconstitution was observed. The WVTR showed substantial increment for 13 weeks,
followed by decrement and permeability was remaining constant. The relative humidity, temperature during
storage and storage duration has significant effect for changes in moisture content at p<0.05level.><0.05 level.
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach an...BTL
Preservation of Probiotic Bacteria by Freeze-Drying, and Achieving Stomach and Bile Acid Resistance: A TSB-funded research project by BTL, Microbial Development Ltd and the University of Cambridge.
A drying process in which moisture is first converted to ice and then through reduced pressure and increase temperature it is directly converted to water vapor ( sublimation).
Complete process description, process parameters , types of freeze drying, case study of effect of different drying process on apple peels
Freeze drying, also known as lyophilisation or cryodesiccation, is a low temperature dehydration process which involves freezing the product, lowering pressure, then removing the ice by sublimation. This ppt give you insights of freeze drying and its working, advantages & disadvantages of it.
DEHYDRATION
Chapter 5
INTRODUCTION
Water Activity is related to the amount of water contained in the food material and defines the amount of water that can be used for the growth and reproduction of micro-organisms,
Water is essential solvent that is needed in biochemical reaction in living organism.
FREE WATER VS BOUND WATER
The term water activity defines the degree in which such water molecules are “bound”.
A portion of the total water content present in a food material is strongly bound to specific sites on the molecules that comprise the food material.
FOOD PRESERVATION BY CONTROLLING WATER ACTIVITY
Preservation of many food materials can be achieved by lowering the amount of water available for the growth of micro-organisms.
CONTROLLING BROWNING REACTIONS
Food products are subject to browning reactions.
Dehydrated products are probably more so than others.
FOOD DRYING
Food is dried when water is removed from it.
The oldest and simplest way of water removal is sun drying.
The use of drying equipment heated by gas, electricity or steam is called artificial drying or dehydration.
Another method of drying food is by frying or oil drying.
ADVANTAGES OF DRIED AND DEHYDRATED FOODS
Decrease in weight and bulk
Convenience
Shelf stable
MECHANISM OF DRYING/DEHYDRATION
Two processes:
Heat transfer
Mass transfer
The rate of drying is affected by the following factors:
Humidity
Surface Area
Temperature
Air velocity
Ventilation/ moist air outlet
Atmospheric pressure and vacuum
STAGES OF DRYING
Constant rate period
Falling rate period
CONSTANT RATE PERIOD
At the start of the drying process, the food material is still completely wet.
FALLING RATE PERIOD
As drying proceeds the moisture content falls and the access of water form the interior of the food to the surface.
TYPES OF FOOD TO DRY
Seeds, leaf vegetables and herbs are probably the easiest to dry.
Lettuce, melons, and cucumbers are a few foods that do not dry well by conventional methods.
CASE HARDENING
The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be, but if drying takes place too fast, “case hardening” will occur.
UNIFORM DRYING
Simple drying equipment do not dry food uniformly.
A stabilizing process in which a substance is first frozen and then the quantity of the solvent is reduced, first by sublimation (primary drying stage) and then desorption (secondary drying stage) to values that will no longer support biological activity or chemical reactions
Definition of drying
Importance of drying
Difference between drying and evaporation
Drying is defined as removal of the liquid from a material by application of heat & is accomplished by transfer of a liquid from the surface into an unsaturated vapor phase .
Drying is the final removal of water from material (usually by heat)
Drying is commonly the last stage in a manufacture process
Non-thermal drying
1- As Squeezing wetted sponge
2- Adsorption by desiccant (desiccation)
3- Extraction.
Preservation of drug products
Preparation of bulk drugs
Improved handling
Improved characteristics
Equipments
Drying is necessary in order to avoid deterioration. A few examples are…
--blood products, tissues… undergo microbial growth
--effervescent tablets, synthetic & semi synthetic drugs undergo…. chemical decomposition.
Conventional food processing techniques Uma Bansal
its a presentation based on conventional food processing techniques and it contains drying methods also along with freeze drying and concentration and evaporation.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...
Dry and dehydration of food products
1. Topic: Dry and Dehydration of Food
Products.
Edit by
Mashiqur Rahman Sohag
2. Definition
Drying is a mass transfer process consisting of the removal of water
or another solvent by evaporation from a solid, semi-solid or liquid.
Method of Drying
Thermal drying : Drying commonly describes the process of thermally removing
volatile substances (moisture) to yield a solid product.
Non-thermal drying:
1. As Squeezing wetted sponge
2.Adsorption by desiccant (desiccation)
3. Extraction.
3. Purpose of Drying
In food technology, drying is carried out for one or more
of the following reasons:
1. To avoid or eliminate moisture which may lead to corrosion and
decrease the
product stability.
2. To improve or keep the good properties of a material, e.g. flow ability,
compressibility.
3. To reduce the cost of transportation of large volume materials ( liquids)
4. To make the material easy or more suitable for handling.
5. Preservative.
4. Types of drying
Direct: Drying is established through direct contact
between the product and the gas heating medium.
Material reaches steady state temperature near gas wet
temperature.
Indirect Drying: Established from heated surface in
contact with the product. The heating medium and
product are separated by wall. Material reaches steady
state temperature near liquid boiling point for contact
rate drying.
Radiation: Heat transfer establishes by radiation from
energy source. This is no contact from heated surface or
medium and product.
5. Mechanism of Drying
Liquid diffusion: if the wet solid is at a temperature
below the boiling point of the liquid
Vapor diffusion: if the liquid vaporizes within material
Condensation diffusion : if drying takes place at very
low temperatures and pressures, e.g., in freeze drying
Surface diffusion (possible although not proven)
Hydrostatic pressure differences: when internal
vaporization rates exceed the rate of vapor transport
through the solid to the surroundings
Combinations of the above mechanisms
6. Advantage & Disadvantage of drying
Advantage:
Low cost.
No refrigeration required.
Transportation, handling & storage costs are reduces.
Disadvantage:
Long time required.
Large space require & difficult to control insect or microbial.
Not controllable & production is dependent on natural
phenomenon.
8. Dehydration
Definition:
Dehydration is defined as “ the application of heat under controlled conditions
to remove water from food materials”
Purposes of Dehydration:
The main purpose of dehydration is to extend shelf-life.
To inhibits microbial growth or enzyme activity.
To avoid or eliminate moisture.
To improve or keep good properties of materials.
To reduce the cost of transportation of large volume of materials.
To make the materials easy or more suitable for handling.
13. Advantage
Dehydrating food is a quick and easy way to preserve food.
Dehydration prolongs the shelf life of food by reducing its moisture content
Dehydration makes it easier and cheaper to transport some food items
Dried food doesn't take up much room and is very light weight
14. Disadvantages
Change or decrease color and taste due to chemical changes.
Equipment is very expensive
Loss of volatile components
Color loss or changes in dehydrated food.
dried fruits, vegetables, and meats can be exceptionally hard.