Culinary Management

Bachelor’s in business administration (Culinary Art) is offered by Indian Culinary Institute (ICI) in collaboration with Indira Gandhi National Tribal University (IGNTU), Amarkantak, Madhya Pradesh. This Degree shall be called Bachelor in Business Administration in Culinary Arts in short form “BBA in Culinary Arts”. ICI is an organisation of Ministry of Tourism, Govt. of India. This programme of shall focus on Culinary and Allied areas.

The application of nonthermal dielectric barrier discharge (DBD) plasma for altering the hydrophilicity or hydrophobicity
of polymer surfaces is well known. In this work, we demonstrate the potential of DBD plasma in enhancing
the surface hydrophobicity of freshly baked biscuits, evident from the increased spread area of
vegetable oil. The electrical and optical characteristics of the DBD plasma source have also been described. The
spread area of individual oil drops has been measured using a digital image analysis technique. An exponential
order of increase in the spread area has been observed at 80 kV with respect to treatment time, following DBD
treatment. The findings reported in thiswork have applications in the industrial preparation of biscuit and cracker
variants, where post-baking oil spray is desired. The effect of plasma treatments on the chemical constituents
of biscuit requires further investigation.
Industrial relevance: There is a substantive evidence for the need of an alternate process which allows retaining
functionality of sprayed oil in biscuits, with less oil or fat and increased spread. A novel process based on barrier
discharge atmospheric pressure nonthermal plasma for enhancement of oil spreadability on dry, snack food
products is developed. For a given volume of oil, up to 50% more spreading of oil can be achievedwithin fewseconds
of the process as compared to currently used methods. The plasma source can be easily integrated into a
continuous biscuit and cracker production or finishing line.