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This document appears to be a course code and unit number for a class taught by Dr. K. Geetha, an Associate Professor in the Department of Biotechnology at Kamaraj College of Engineering & Technology in Madurai, India.
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Ohmic heating for food preservation - Dr KG/KCET
Ohmic heating for food preservation - Dr KG/KCETKamaraj College of Engineering & Technology, Virudhunagar
This very short document appears to be about a topic called "Ohmic Heating" but provides no details about the subject. It includes a course code "OBT554" and mentions "Unit 3" but does not contain any meaningful or essential information that could be summarized in 3 sentences or less.Freezing of raw and processed foods
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Curing, pickling, smoking, membrane technology
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This document discusses various food preservation techniques including curing, pickling, smoking, and membrane technology.
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This document discusses thermal processing methods for food including pasteurization and sterilization. Pasteurization and sterilization can be done through batch or continuous processes. Batch processes involve filling, heating, holding, cooling, and emptying vessels between batches, while continuous processes allow for energy savings by reusing heated fluids. Some advantages of continuous processes over batch processes include potential energy savings, easier scale-up and automation, and reduced sterilization times.
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This document appears to be a course code and unit number for a class taught by Dr. K. Geetha, an Associate Professor in the Department of Biotechnology at Kamaraj College of Engineering & Technology in Madurai, India.Ultrasonics, high pressure, fermentation
This document discusses ultrasound and its uses in food processing and preservation. It begins by defining ultrasound and describing how it is generated using a generator, transducer, and application system. It then explains how ultrasound can be used in various food processing applications like extraction, drying, and homogenization. It also discusses how ultrasound preserves foods by inactivating microbes, spores, and enzymes through cavitation. The document concludes by summarizing some common uses of ultrasound in food processing like filtration, freezing, mixing, and degassing.
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Ohmic heating for food preservation - Dr KG/KCET
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This very short document appears to be about a topic called "Ohmic Heating" but provides no details about the subject. It includes a course code "OBT554" and mentions "Unit 3" but does not contain any meaningful or essential information that could be summarized in 3 sentences or less.Freezing of raw and processed foods
The document provides information on freezing raw and processed foods. It discusses how freezing extends shelf life by slowing biological and chemical reactions through reducing water activity and stopping microbial growth below -18°C. Fast freezing produces smaller ice crystals and less damage to cell walls. Freezing can cause physical changes like moisture loss, recrystallization and texture changes. It can also lead to chemical changes like lipid oxidation, color/flavor/vitamin loss, and enzyme activation. Common freezing methods include plate freezing, immersion freezing, cabinet freezing, fluidized bed freezing, belt freezing, spiral freezing, tunnel freezing and cryogenic freezing using liquid nitrogen. Proper packaging and storage is also important to maintain quality during frozen storage.
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Curing, pickling, smoking, membrane technology Kamaraj College of Engineering & Technology, Virudhunagar
This document discusses various food preservation techniques including curing, pickling, smoking, and membrane technology.
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This document discusses the hurdle concept of food preservation, which uses multiple preservative factors or hurdles to disturb the homeostasis of microorganisms and prevent them from multiplying. The hurdles, including temperature, water activity and pH, interact complexly and must be high enough that microorganisms cannot overcome all of the hurdles present in the food product, causing them to remain inactive or die off. The hurdle concept illustrates that the combined effects of various preservation factors are important for microbial stability in foods.
Thermal processing batch and continuous
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This document appears to be a course code and unit number for a class taught by Dr. K. Geetha, an Associate Professor in the Department of Biotechnology at Kamaraj College of Engineering & Technology in Madurai, India.Ultrasonics, high pressure, fermentation
This document discusses ultrasound and its uses in food processing and preservation. It begins by defining ultrasound and describing how it is generated using a generator, transducer, and application system. It then explains how ultrasound can be used in various food processing applications like extraction, drying, and homogenization. It also discusses how ultrasound preserves foods by inactivating microbes, spores, and enzymes through cavitation. The document concludes by summarizing some common uses of ultrasound in food processing like filtration, freezing, mixing, and degassing.
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This document discusses a super critical technology used for preservation. The technology is called OBT554 and the document was prepared by Dr. K. Geetha, an Associate Professor in the Department of Biotechnology at Kamaraj College of Engineering & Technology in Madurai.Freezing and cold storage
Freezing and cold storage is a method to preserve perishable foods like fruits, vegetables, meat and dairy products by storing them at temperatures below freezing. It involves using refrigeration equipment like fan coil units to maintain temperatures below 0°C to slow microbial growth and prevent spoilage. Proper cold storage allows foods to be preserved for longer periods of time until they are ready to be consumed.
Rate of drying for food products
This document discusses the principles and processes of drying food products. It explains that drying involves reducing the moisture content of food to inhibit microbial growth and chemical reactions. The drying process is governed by heat and mass transfer principles. There are three main types of drying: contact/convective drying where food directly contacts drying air, vacuum drying using indirect heat, and freeze drying using sublimation. The drying rate depends on moisture content and occurs in three periods: constant rate period where the surface moisture evaporates at the same rate as interior moisture migrates outward, and two falling rate periods where the drying rate decreases as moisture diffusion slows. Selection of the appropriate dryer depends on factors like the food properties, scale of production, and
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This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.
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Thermal processing involves applying heat to food to eliminate microorganisms and enzymes. There are three main categories: blanching, which uses mild heat to inactivate enzymes; pasteurization, which uses mild heat to reduce pathogens; and sterilization, which uses more severe heat like canning to eliminate all microbes. The time and temperature combination needed depends on the processing method and the heat resistance of the target organisms. Continuous improvements aim to deliver heat more efficiently to achieve the same results with shorter processing times.Control of water activity
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The document discusses moisture sorption isotherms, which describe the relationship between water activity and moisture content in foods. It covers how temperature, hysteresis, and food composition affect isotherms. Measurement methods include gravimetric, manometric, and hygrometric techniques. Sorption isotherms have important applications in food processing and storage, such as designing drying equipment, predicting shelf-life and quality changes during storage.
Thermal processing technologies
Thermal food processing technologies include various cooking and heat treatment methods like baking, boiling, frying, and more. These methods make food safer, more palatable, and in some cases help preserve it. Common thermal processing techniques discussed include blanching, pasteurization, sterilization, evaporation/concentration, extrusion, dehydration, baking/roasting, and frying. Newer methods like aseptic processing are also covered, which sterilize food outside the package before aseptically filling sterile containers. The document provides details on the principles, equipment used, advantages, and limitations of various thermal food processing technologies.
CHILLING
Chilling is an important activity in food processing. Foods are chilled to extend shelf life by reducing biochemical reactions and microbial activity. Temperature control is essential in order to prevent spoilage and food safety concerns during storage.1
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Microwave cooking works by generating heat within food using microwaves that penetrate the food. Small pieces of food cook very quickly as microwaves can penetrate up to 3-5 cm deep, while larger pieces cook more slowly through conduction where microwaves cannot reach. The advantage is speed - a fish fillet takes 30 seconds, a chop 1 minute, chicken 2 minutes, and a baked potato 4 minutes. However, microwaves require careful time control and do not brown or crisp food like conventional cooking.
Thermal processing of food - batch and continuous-Dr KG/KCET
Thermal processing of food - batch and continuous-Dr KG/KCETKamaraj College of Engineering & Technology, Virudhunagar
This document discusses thermal processing techniques for food, including pasteurization and sterilization. Pasteurization and sterilization can be done through batch or continuous processes. Batch processes involve filling, heating, holding, cooling, and emptying a vessel in cycles, while continuous processes allow for energy savings. More severe thermal processes like canning are used to reduce microbial activity, enzymes, and make food meet quality standards, while milder processes like blanching are also discussed. The benefits of continuous processes over batch include potential energy savings, easier scale-up and automatic control.Refrigerated gas storage & gas packed refrigerated foods - Dr KG/KCET
Refrigerated gas storage & gas packed refrigerated foods - Dr KG/KCETKamaraj College of Engineering & Technology, Virudhunagar
Refrigerated gas storage and controlled atmosphere storage involve controlling the oxygen, carbon dioxide, and temperature levels surrounding stored foods to extend shelf life. Controlled atmosphere storage works by lowering oxygen levels which reduces respiration and microbial growth in foods like apples, pears, and kiwi fruits, allowing for long-term refrigerated storage. Nitrogen is also used in modified atmosphere packaging to displace oxygen and increase food shelf life for products like grains and legumes.Design parameters of different type of dryers
Design parameters of different type of dryers Kamaraj College of Engineering & Technology, Virudhunagar
The document discusses the design of a rotary dryer, noting that the best design uses pilot plant test data, full-scale operating data from similar dryers if available, and available design equations. There are many variables to consider such as the solid throughput, inlet and exit moisture contents of the solid, critical and equilibrium moisture contents, and the temperature and humidity of the drying gas. The document provides an example case study where the solid has only unbound moisture and in one stage reaches the wet bulb temperature of the gas.Blanching
Blanching is a heat treatment used prior to freezing, canning, or drying fruits and vegetables. It involves scalding produce in boiling water or steam to inactivate enzymes and microorganisms. Blanching helps preserve color, flavor, texture and nutrients. Key factors like product type, size, temperature, and heating method influence blanching time. It is a critical pre-treatment step but not a method of preservation on its own. Modern blanching techniques include steam, hot water, microwave, infrared and high-pressure methods.
Application of infra red microwaves - Dr KG/KCET
Application of infra red microwaves - Dr KG/KCETKamaraj College of Engineering & Technology, Virudhunagar
Microwave cooking generates heat within food using microwaves that penetrate up to 5 cm deep, heating the entire item quickly. Small pieces cook very fast as microwaves reach their centers, while larger pieces cook more slowly from the outside in. Microwave cooking is fast but requires careful time control and additional broiling to brown or crisp foods.Hurdle technology for food preservation
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
Individual quick freezing
Individual Quick Freezing (IQF) is a food preservation method that freezes small portions of food separately to prevent clumping. In the IQF process, individual food items are conveyed on a belt into a blast chiller where they are frozen separately and remain separate after freezing. This individual freezing method helps retain food quality by preventing damage caused when multiple food pieces freeze together. There are two main types of IQF freezers - mechanical freezers that use circulating cold air, and cryogenic freezers that immerse food in liquid nitrogen. IQF is commonly used to freeze fruits, vegetables, meats, fish and ready-to-eat products for long shelf life.
Newer methods of thermal processing
Thermal processing of foods involves applying heat for a specified time to reduce or eliminate microorganisms. There are three main categories: blanching, pasteurization, and sterilization. Blanching uses mild heat (up to 100°C) to inactivate enzymes as a pretreatment for other processes. Pasteurization uses heat below 100°C to destroy heat-sensitive microbes and extend shelf life. Sterilization employs high heat to eliminate all microbes, including spores, through methods like canning. The time and temperature used depends on the thermal resistance of the target organisms.
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Super critical technology for preservation
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This document discusses a super critical technology used for preservation. The technology is called OBT554 and the document was prepared by Dr. K. Geetha, an Associate Professor in the Department of Biotechnology at Kamaraj College of Engineering & Technology in Madurai.Freezing and cold storage
Freezing and cold storage is a method to preserve perishable foods like fruits, vegetables, meat and dairy products by storing them at temperatures below freezing. It involves using refrigeration equipment like fan coil units to maintain temperatures below 0°C to slow microbial growth and prevent spoilage. Proper cold storage allows foods to be preserved for longer periods of time until they are ready to be consumed.
Rate of drying for food products
This document discusses the principles and processes of drying food products. It explains that drying involves reducing the moisture content of food to inhibit microbial growth and chemical reactions. The drying process is governed by heat and mass transfer principles. There are three main types of drying: contact/convective drying where food directly contacts drying air, vacuum drying using indirect heat, and freeze drying using sublimation. The drying rate depends on moisture content and occurs in three periods: constant rate period where the surface moisture evaporates at the same rate as interior moisture migrates outward, and two falling rate periods where the drying rate decreases as moisture diffusion slows. Selection of the appropriate dryer depends on factors like the food properties, scale of production, and
Shelf life of food products - Dr KG/KCET
Shelf life of food products. Unit 1 Topic of OBT554 Principle of Food Preservation, Open elective paper from Anna University R2017
Dehydro freezing, freeze drying, IQF
This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.
Chemical preservatives, preservation by ionizing radiations
Chemical preservatives, preservation by ionizing radiations Kamaraj College of Engineering & Technology, Virudhunagar
This document discusses food additives and preservatives. It notes that various chemicals are added to foods to increase shelf life and appeal, and lists the main categories of food additives. Food preservatives specifically inhibit microbial growth and food decomposition. They are classified into two groups and must be safe for human consumption, even in small traces. Chemical preservatives are added to foods to prevent spoilage by microorganisms. They can be grouped into two classes - Class I includes substances like salt and vinegar, while Class II includes benzoic acid and nitrites but must be used within safe dose limits. Key factors that influence preservative effectiveness include the chemical, microorganism properties, and product composition. Common preservativesNewer methods of thermal processing - Dr KG/KCET
Newer methods of thermal processing - Dr KG/KCETKamaraj College of Engineering & Technology, Virudhunagar
Thermal processing involves applying heat to food to eliminate microorganisms and enzymes. There are three main categories: blanching, which uses mild heat to inactivate enzymes; pasteurization, which uses mild heat to reduce pathogens; and sterilization, which uses more severe heat like canning to eliminate all microbes. The time and temperature combination needed depends on the processing method and the heat resistance of the target organisms. Continuous improvements aim to deliver heat more efficiently to achieve the same results with shorter processing times.Control of water activity
Water activity is a measure of available moisture in a food and is defined as the ratio of the water vapor pressure of the substance to the vapor pressure of pure water at the same temperature. Foods with a water activity greater than 0.95 are at risk for microbial growth. Water activity can be reduced through methods like drying, canning, freezing to control spoilage and extend shelf life of foods.
Basics of sorption isotherm & its applications in food processing
The document discusses moisture sorption isotherms, which describe the relationship between water activity and moisture content in foods. It covers how temperature, hysteresis, and food composition affect isotherms. Measurement methods include gravimetric, manometric, and hygrometric techniques. Sorption isotherms have important applications in food processing and storage, such as designing drying equipment, predicting shelf-life and quality changes during storage.
Thermal processing technologies
Thermal food processing technologies include various cooking and heat treatment methods like baking, boiling, frying, and more. These methods make food safer, more palatable, and in some cases help preserve it. Common thermal processing techniques discussed include blanching, pasteurization, sterilization, evaporation/concentration, extrusion, dehydration, baking/roasting, and frying. Newer methods like aseptic processing are also covered, which sterilize food outside the package before aseptically filling sterile containers. The document provides details on the principles, equipment used, advantages, and limitations of various thermal food processing technologies.
CHILLING
Chilling is an important activity in food processing. Foods are chilled to extend shelf life by reducing biochemical reactions and microbial activity. Temperature control is essential in order to prevent spoilage and food safety concerns during storage.1
Application of infra red microwaves
Microwave cooking works by generating heat within food using microwaves that penetrate the food. Small pieces of food cook very quickly as microwaves can penetrate up to 3-5 cm deep, while larger pieces cook more slowly through conduction where microwaves cannot reach. The advantage is speed - a fish fillet takes 30 seconds, a chop 1 minute, chicken 2 minutes, and a baked potato 4 minutes. However, microwaves require careful time control and do not brown or crisp food like conventional cooking.
Thermal processing of food - batch and continuous-Dr KG/KCET
Thermal processing of food - batch and continuous-Dr KG/KCETKamaraj College of Engineering & Technology, Virudhunagar
This document discusses thermal processing techniques for food, including pasteurization and sterilization. Pasteurization and sterilization can be done through batch or continuous processes. Batch processes involve filling, heating, holding, cooling, and emptying a vessel in cycles, while continuous processes allow for energy savings. More severe thermal processes like canning are used to reduce microbial activity, enzymes, and make food meet quality standards, while milder processes like blanching are also discussed. The benefits of continuous processes over batch include potential energy savings, easier scale-up and automatic control.Refrigerated gas storage & gas packed refrigerated foods - Dr KG/KCET
Refrigerated gas storage & gas packed refrigerated foods - Dr KG/KCETKamaraj College of Engineering & Technology, Virudhunagar
Refrigerated gas storage and controlled atmosphere storage involve controlling the oxygen, carbon dioxide, and temperature levels surrounding stored foods to extend shelf life. Controlled atmosphere storage works by lowering oxygen levels which reduces respiration and microbial growth in foods like apples, pears, and kiwi fruits, allowing for long-term refrigerated storage. Nitrogen is also used in modified atmosphere packaging to displace oxygen and increase food shelf life for products like grains and legumes.Design parameters of different type of dryers
Design parameters of different type of dryers Kamaraj College of Engineering & Technology, Virudhunagar
The document discusses the design of a rotary dryer, noting that the best design uses pilot plant test data, full-scale operating data from similar dryers if available, and available design equations. There are many variables to consider such as the solid throughput, inlet and exit moisture contents of the solid, critical and equilibrium moisture contents, and the temperature and humidity of the drying gas. The document provides an example case study where the solid has only unbound moisture and in one stage reaches the wet bulb temperature of the gas.Blanching
Blanching is a heat treatment used prior to freezing, canning, or drying fruits and vegetables. It involves scalding produce in boiling water or steam to inactivate enzymes and microorganisms. Blanching helps preserve color, flavor, texture and nutrients. Key factors like product type, size, temperature, and heating method influence blanching time. It is a critical pre-treatment step but not a method of preservation on its own. Modern blanching techniques include steam, hot water, microwave, infrared and high-pressure methods.
Application of infra red microwaves - Dr KG/KCET
Application of infra red microwaves - Dr KG/KCETKamaraj College of Engineering & Technology, Virudhunagar
Microwave cooking generates heat within food using microwaves that penetrate up to 5 cm deep, heating the entire item quickly. Small pieces cook very fast as microwaves reach their centers, while larger pieces cook more slowly from the outside in. Microwave cooking is fast but requires careful time control and additional broiling to brown or crisp foods.Hurdle technology for food preservation
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
Individual quick freezing
Individual Quick Freezing (IQF) is a food preservation method that freezes small portions of food separately to prevent clumping. In the IQF process, individual food items are conveyed on a belt into a blast chiller where they are frozen separately and remain separate after freezing. This individual freezing method helps retain food quality by preventing damage caused when multiple food pieces freeze together. There are two main types of IQF freezers - mechanical freezers that use circulating cold air, and cryogenic freezers that immerse food in liquid nitrogen. IQF is commonly used to freeze fruits, vegetables, meats, fish and ready-to-eat products for long shelf life.
Newer methods of thermal processing
Thermal processing of foods involves applying heat for a specified time to reduce or eliminate microorganisms. There are three main categories: blanching, pasteurization, and sterilization. Blanching uses mild heat (up to 100°C) to inactivate enzymes as a pretreatment for other processes. Pasteurization uses heat below 100°C to destroy heat-sensitive microbes and extend shelf life. Sterilization employs high heat to eliminate all microbes, including spores, through methods like canning. The time and temperature used depends on the thermal resistance of the target organisms.
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Chemical preservatives, preservation by ionizing radiations
Chemical preservatives, preservation by ionizing radiations
Basics of sorption isotherm & its applications in food processing
Basics of sorption isotherm & its applications in food processing
Thermal processing of food - batch and continuous-Dr KG/KCET
Thermal processing of food - batch and continuous-Dr KG/KCET
Refrigerated gas storage & gas packed refrigerated foods - Dr KG/KCET
Refrigerated gas storage & gas packed refrigerated foods - Dr KG/KCET
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The document discusses the importance of algae and various strategies for conserving them. It notes that algae play key roles in oxygen production, forming the base of aquatic food chains, and having medical and industrial uses. It also outlines threats like pollution, climate change, and habitat destruction. Conservation strategies discussed include establishing protected areas and reserves, employing sustainable harvesting practices, implementing pollution control measures, genetic conservation through seed banks, raising public awareness, and international cooperation.Taxonomic identification of micro and macro algae
Taxonomic identification of micro and macro algaeKamaraj College of Engineering & Technology, Virudhunagar
This document discusses taxonomy and classification of micro and macro algae found in freshwater and marine habitats. It describes that algae are divided into prokaryotic and eukaryotic groups, with microalgae being unicellular or colonial and macroalgae being multicellular. Microalgae are further classified by their divisions, with most abundant being diatoms, green algae, blue-green algae and golden algae. Macroalgae are categorized by their pigments into green, red and brown algae. The document also provides details on freshwater algae, marine algae, and differences between the two environments.Restriction-Modification system, Types of Restriction enzymes
Restriction-Modification system, Types of Restriction enzymesKamaraj College of Engineering & Technology, Virudhunagar
This PPT gives a complete picture about restriction-modification system of bacteria, details about restriction enzymes and their typesCalculation of refrigeration load
This document discusses the calculation of refrigeration load, which includes transmission load through walls/roof/floor, product load from cooling/freezing products, internal load from equipment like lights/motors, infiltration load from open doors, and equipment load from devices like fan motors and defrosting. It provides examples of calculating each type of load, such as transmission load using dimensions/insulation values, product load using weight/temperature of arriving goods, internal load from people working, and total load by summing individual loads. The example calculation finds a total refrigeration load of 72.27 kWh/day for a cold storage room.
Properties of air water mixtures
A psychrometric chart graphically represents psychrometric processes of air. It can be used to plot multiple data points representing air conditions at a time and identify the comfort zone where occupants are satisfied. The chart contains lines for dry bulb temperature, wet bulb temperature, and relative humidity. A psychrometric chart can evaluate systems like air heating, cooling towers, evaporative condensers, and evaporative cooling and analyze energy usage in dryers.
Design of freezers and cold storages
This document provides information on the design of freezers and cold storages. It discusses the three main methods of freezing food: air blast, contact/plate, and immersion/spray. It describes the design and types of air blast, plate, liquid nitrogen, carbon dioxide, and immersion freezers. It also covers the classification, construction, insulating materials, types of loads, and vapor barriers used for cold storages. The document is an educational text providing technical details on freezer and cold storage design.
Preservation by concentration and dehydration
Preservation by concentration and dehydrationKamaraj College of Engineering & Technology, Virudhunagar
This document discusses various methods for preserving foods through concentration and dehydration. It outlines seven methods for concentrating foods: solar concentration, open kettles, flash evaporators, thin film evaporators, vacuum evaporators, freeze concentration, and ultra filtration and reverse osmosis. Common concentrated foods include evaporated and sweetened condensed milks, fruits and vegetable juices, nectars, sugar syrups, jams, jellies, and tomato paste. Dehydration is also discussed as another important preservation method, with fruit juice powder provided as an example of a dehydrated food. The key difference between concentration and dehydration is explained.Osmotic methods
This document discusses food preservation through osmotic dehydration (OD), which uses a hypertonic solution to remove water from foods through osmosis. It explains that OD works by immersing foods in a concentrated solution, usually sugar or salt water, which draws moisture out while leaving solids. The document outlines factors that affect the OD process like temperature, solute concentration, and pretreatment methods. It also notes advantages like minimal nutrient loss but disadvantages like texture change and introduces two common OD methods: slow and fast osmotic dehydration.
Ohmic heating
Ohmic heating is a method of heating food using electric current. It works by passing an alternating current through the food, causing the food's inherent resistance to generate heat. The process heats the entire volume of the food uniformly and more quickly than conventional heating methods.
In container sterilization canning
Canning is a food preservation process that involves applying heat to sealed containers to kill microorganisms. It is one of the most widely used preservation methods. Heat is used to destroy all vegetative cells and spores during canning. Food is sealed in sterilized containers before being processed in a water bath or pressure canner depending on the food's acidity. Canning was developed in the early 1800s for food storage and is still used commercially and in home food preservation today.
Difference between batch and continuous mode
Difference between batch and continuous modeKamaraj College of Engineering & Technology, Virudhunagar
Batch mode involves processing materials in discrete batches where all steps are completed in a defined sequence before another batch begins, allowing for easier monitoring and control but with shorter run times. Continuous mode processes materials continuously as feed is continuously added and removed, requiring higher installation and maintenance costs but allowing longer run times, though monitoring and control are more difficult. The choice depends on factors like the material's fouling tendency, with batch preferred for highly fouling materials and continuous for less fouling materials.More from Kamaraj College of Engineering & Technology, Virudhunagar (19)
Reproduction & Life cycle of micro and macro algae
Reproduction & Life cycle of micro and macro algae
Isolation and characterization, Culture Media & Harvesting of Algae
Isolation and characterization, Culture Media & Harvesting of Algae
Distribution of Economically Important Algae in India
Distribution of Economically Important Algae in India
Restriction-Modification system, Types of Restriction enzymes
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三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
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◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
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一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
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授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
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综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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- 1. OBT554 Unit 4 Dr K.Geetha Associate Professor, Dept of Biotechnology, Kamaraj College of Engg & Tech, Madurai