Food processing and chemical engineering.

Rastogi, N. K. and Raghavarao, K. S. M. S. (1994) Food processing and chemical engineering. Indian Food Industry, 13 (6). pp. 32-40.

PDF IFI 1994 32.pdf - Published Version Restricted to Registered users only Download (598kB) | Request a copy

Abstract

The potential range of chemical engineering applications in food processing is discussed. Aspects considered, illustrated with some specific examples, include: evaporation for fruit juice concentration; fluid food flow during heat treatment; sterilization processes with respect to food preservation (high electric field pulse technology, high pressure treatments, and ohmic heating); chemical reaction engineering with respect to the optimization of heat treatment; fouling of food process equipment; packaging and distribution of foods; food machinery development; size reduction (cryogenic grinding); and development of process control instrumentation (heat transfer in Tandoori oven, wet processing of coconut, and bioreactor design for solid state fermentation). It is concluded that active collaboration between chemical engineers and food scientists is key to successful optimization of food processing operations.

Item Type:	Article
Uncontrolled Keywords:	ENGINEERING-; PROCESSING-; FOODS-
Subjects:	600 Technology > 08 Food technology > 07 Food Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Feb 2022 06:29
Last Modified:	10 Feb 2022 06:29
URI:	http://ir.cftri.res.in/id/eprint/7886

Actions (login required)

View Item