Doctoral thesis University of Mysore Methods with a focus on dehumidified air drying Conventional Practices and Recent Advances Shipra Tiwari Understanding characterization and nutrient bioaccessibility of specialty food gels for health benefits Rupesh Kumar Dubey Present status of food extrusion technology Avinash Kumar Characterisation of promoter and transcription factors of Some detailed recent studies on AF occurrence in foods are presented in Table 4 The problem of AFs is very important around the world and particularly in Africa where aflatoxin contamination is reported in raw cereals with 50% incidence with infestation reaching 1642 g/kg in rice [33]

Functional Dehydrated Foods for Health Preservation

Conventional Techniques Used for Drying Foods or Functional Ingredients The most commonly used techniques to produce fruit or vegetable powder are freeze drying foam drying drum drying and spray drying Freeze drying is the technique that allows the best preservation of phytochemicals and their bioactivity in fruit and vegetable powders It is the most widely used technique for drying

Drying based on RF-H offers multiple advantages over conventional drying and microwave drying and many researchers have used RF for drying foods such as macadamia nuts (Wang et al 2014) and peanut kernels (Albanese et al 2013) Zhou et al (2018) studied the effects of three drying methods (RF vacuum and hot air drying) on walnut-drying characteristics as depicted in Figure 8 The

01/08/2020Moreover it focuses on the spray drying encapsulation of functional oils derived from marine and plant-based sources in recent years (2016-2019) and the fortification of different foods with encapsulated functional oils

RECENT TRENDS FOR PLASMA IN FOOD In the short period since the publication of the first plasma-focused review "Cold Plasma Decontamination of Foods" (Niemira 2012) in the Annual Review of Food Science and Technology there have been significant developments both in relevant technology and food-related applications Although decontamination continues to be the principal area of focus for

26/11/2018Drying Technologies for Foods contains state-of-the art knowledge on several key aspects of drying ranging from fundamental principles classification and selection different types of conventional and modern techniques drying of different food materials advances in packaging of dried products control and safety energy calculation modeling to advances in food drying Comprehensive

Three Notable Advancements in Dairy Processing

05/10/2016A case in point is Gay Lea Foods Ontario's largest dairy cooperative where RD scientists are taking a deep breath after intensive development work last year that culminated in the introduction of three distinct products: dehydrated cheese curdless cottage cheese and coconut whipped cream Nothing But Cheese marketed under the dairy's Ivanhoe label strikes clean label and healthy

Freeze drying also known as lyophilisation or cryodesiccation is a low temperature dehydration process that involves freezing the product lowering pressure then removing the ice by sublimation This is in contrast to dehydration by most conventional methods that evaporate water using heat Freeze drying results in a high quality product because of the low temperature used in processing

Conventional drying methods include natural drying and hot air drying but have some drawbacks with regards to drying rates and quality Industry and academia interaction drives RD and innovations in drying technologies This presentation intends to share the recent advances and innovative drying technologies using selected examples Time 09:00—10:00 Presenter Dr Ching Lik Hii Department

Conclusions Commercial-scale enzyme catalysis has been implemented in several industries such as pharmaceutical and foods with recent trends for biofuel production and natural gas conversion Product yield in such industries was shown to be governed by enzymatic catalysis being implemented in milder process conditions and under less energy consumption with reduced waste generation

23/02/2017Recent advances in conventional drying of foods Daniel Maisnam 1 Prasad Rasane 1 2 * Anirban Dey 1 Sawinder Kaur 1 Chayanika Sarma 1 1 Department of Food Technology and Nutrition Lovely Professional University Jalandhar 144411 Punjab India 2 Centre of Food Science and Technology Banaras Hindu University Varanasi 221005 Uttar Pradesh

Method of processing foods and drying apparatus therefor are disclosed The method includes cutting vegetables fruits fish or meats into pieces squeezing the pieces for juice drying the juice in a closed space having a humidity of about zero maintained at a temperature of about 18 C to about 28 C until the juice either has a water percentage of about 20% to about 25% or has a sugar

Recent advances in conventional drying of foods - Free download as PDF File ( pdf) Text File ( txt) or read online for free Drying of food is perhaps the oldest method of food preservation Conventional drying technologies have now been used on commercial scale for drying numerous food products Different methods of drying are associated with advantages and limitations

Replacing conventional technologies by non-conventional ones for the extraction of valuable compounds from plant by-products processing industries has several advantages which includes reduction of the processing time energy consumption and the uses of harmful and expensive solvents and increase in the extraction yields Incorporation and development of hybrid methods should be investigated

Advances in Occurrence Importance and Mycotoxin

Some detailed recent studies on AF occurrence in foods are presented in Table 4 The problem of AFs is very important around the world and particularly in Africa where aflatoxin contamination is reported in raw cereals with 50% incidence with infestation reaching 1642 g/kg in rice [33]

in bulk in continuous operation using conventional drying technologies such as spray- or fluid-bed drying The activity of water in a bioproduct is determined by the state of water in it So-called free water represents the intracellular water in which nutrients needed by the living cells are in solution Bound water is built into cells or the biopolymer structures It is more strongly held

Method of processing foods and drying apparatus therefor are disclosed The method includes cutting vegetables fruits fish or meats into pieces squeezing the pieces for juice drying the juice in a closed space having a humidity of about zero maintained at a temperature of about 18 C to about 28 C until the juice either has a water percentage of about 20% to about 25% or has a sugar

Microbial factors that must be considered for validation include the selection of strains inoculation methods stabilization and equilibration time before treatment [] The thermal resistance of bacteria in low-moisture foods is a function of aw 30 Inoculation and stabilization methods for pathogens in low-moisture foods have a significant effect on pathogen survival of validated inactivation

III RECENT ADVANCES IN FERMENTATION TECHNOLOGY 221 13 Application of Metabolic Engineering in Industrial Fermentative Process 223 Mahbuba Rahman 13 1 Introduction 223 13 2 Metabolic Engineering Strategies for Microbial Strain Improvement 224 13 3 Stages and Tools of Metabolic Engineering 225 13 3 1 Synthesis 225 13 3 2 Analysis 226 13 4 Applications of Metabolic

With the literature on drying widely scattered Advanced Drying Technologies for Foods compiles under one cover concise authoritative up-to-date assessments of modern drying technologies applied to foods This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies their merits and limitations application areas and research

Dec 04 2012 However recent technology advances have overcome this obstacle For example the microwave mixer features gentle agitation with paddle-style agitator that stirs the material for superior uniform heat distribution Energy Savings A common misconception is that microwave heating is always more expensive than heating by conventional techniques

conventional refrigeration methods is that for the vacuum cooling the cooling effect is achieved by evaporating some water from a product directly rather than by blowing cold air or other cold med-ium over the product (Mellor 1980) Speed and effi-ciencyaretwofeatures of vacuum cooling which are unsurpassed by any conventional cooling method especially when cooling boxed or palletised

literature models applied to describe its kinetics and recent advances in drying processes aiming high retention of this nutrient are also provided Keywords Ascorbic acid Degradation kinetics Drying methods INTRODUCTION Changes in food consumption can be noted in this dec-ade Consumers have been seeking healthier and more