Infrared Processing of Food Materials

Sanjeet Kumar, Verma (2003) Infrared Processing of Food Materials. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	<p align="justify">This investigation is mainly concerned with the optimization of the condition for infrared roasting of peanut with better product characteristics (color, texture, free fatty acid and sensory). The other characteristics such as oil content, moisture and peroxide number were estimated for the samples. The roasting temperature and time were the process variables. The Response Surface Methodology was used to optimize the processing conditions. When many factors and interactions affect desired yield, the response surface methodology (RSM) is an effective tool for optimizing the process. RSM usually uses an experimental design such as central composite rotatable design (CCRD) to fit a first or second order polynomial by a least square technique.</p>
Uncontrolled Keywords:	infrared processing food materials peanut infrared roasting
Subjects:	600 Technology > 08 Food technology > 07 Food Engineering 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/110

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