Food Process Engineering

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

Excel spreadsheet Settling Velocity.xls (2.1) calculates the terminal settling velocity of single spherical particles and of single natural sediment particles, in liquids and gases. It also predicts the hindered settling velocity of concentrated suspensions, by using Richardson & Zaki’s Law.
Guo (2002), Song Zhiyao et al. (2008), and Cheng (2009) combined the 3 “classical” settling velocity equations on laminar flow (Stokes’ Law), intermediate flow, and turbulent flow (Newton’s Law) each to only one relatively simple “new” settling velocity equation, used in this spreadsheet.
Calculations by these new settling laws are compared and contrasted with the sometimes tedious
classical calculations, and validated by graphical and manual sedimentation calculations.
13 worked examples illustrate how to use this spreadsheet, and how do manual calculations.

Response surface methodology (RSM) was used to evaluate the effects of fermentation parameters for glutamic acid (GA) production by Corynebacterium glutamicum CECT690 in submerged fermentation using palm date waste as substrate. To attain this purpose at the first stage, inoculum size, substrate concentration, penicillin concentration, phosphate concentration, and inoculum age were optimized for GA production. The next stage, the level of air flow rate in a 5-l fermenter (batch mode) which was run in optimized conditions was determined. The first stage gave the following results for the fermentation conditions optimized using RSM in 500-ml shake flasks: inoculum size 2% (v/v), substrate concentration 25% (w/v), penicillin concentration 1 U/ml, phosphate concentration 4 g/l, and inoculum age 10 h. Moreover, the maximum GA amount predicted by the model was 39.32 mg/ml. This was in agreement with the actual experimental value (36.64 mg/ml). In the second stage of the study, the amounts of GA were 118.75, 142.25, and 95.83 mg/ml in optimized conditions with the three levels of air flow rate of 0.6, 1.2, and 1.6 vvm, respectively. The present results demonstrate the potential of date waste juice as a substrate for producing GA by cultivation of C. glutamicum.

Peanut skins are a processing waste product with potential as a low-cost source of polyphenols for nutraceutical or functional food ingredient use. Aqueous extractions of peanut skins and subsequent concentration of these extracts can result in normally innocuous levels of heavy metals present to be increased to concentrations of human health concern. Adsorption utilizing waste biomasses is a promising method of removing these contaminants from extracts. Peanut hulls and chitosan cross-linked beads were evaluated as possible adsorbents. The Langmuir adsorption model determined that peanut hulls were the more effective material. Peanut hulls removed 88.6 ± 1.9% of the cadmium present. Apparent removal of arsenic (21.7 ± 9.5%) showed no correlation to adsorbent dosage. Successful removal of cadmium without reduction of the phenolic content of the extracts showed that this strategy is effective for heavy metal remediation of peanut skin extracts, making them a viable source of antioxid...

Mulberry (Morus) belongs to the Moraceae plant family, native of China. The leaves of mulberry plant are the major food source for the silkworm. The leaf consists of minerals, vitamins, dietary fibre, amino acids, phytosterols, flavonoids and other functional components, mainly 1-DNJ (1-Deoxynojirimycin) which acts as an anti-diabetic drug. In countries like China, Korea and Japan the preparations from mulberry leaves are used as medicine for increasing the immunity of the human body, cough relief and to lower the blood sugar and blood pressure. The high nutritional value of leaves is used as a functional food, mostly in the form of herbal tea, smoothie, yoghurt, salads, nutritional masala biscuits, capsules, dry powder, oil, dietary supplement etc. This manuscript mainly focuses on the nutritional importance and health benefits of mulberry leaves extract. The leaves extract may help to lower blood sugar (diabetes), inflammation levels, cholesterol and fighting against heart disease.

For preparation of value added product like puffed, popped and flaked rice of agriculture product requires information about their all the chemical and functional properties. The objective of this work was to determine some of the chemical and functional properties of three different type of rice variety which may influence the rice processing operation from raw rice to value added product. In this study, various chemical and functional properties of raw rice variety were determined at a moisture content of about 11.45%, 12.15% and 11.33% on (wet basis) for Rajeshwari, Durgeshwari and Mahamaya paddy variety respectively. In the case of Rajeshwari rice variety, the fat, fiber, protein an ash content were 3.62%, 3.74%, 6.73% and 1.05% respectively. The corresponding values were 4.27%, 3.14%, 6.29% and 1.13% for Durgeshwari rice variety and 3.45%, 3.39%, 6.51% and 1.39% for Mahamaya rice variety. The starch, Amylose and Amylopectin were determined as its chemical properties and water absorbing index, water solubility index and swelling power were determined as functional properties. The starch, Amylose and Amylopectin were observed 74.60%, 24.43% and 75.57% for Rajeshwari raw rice, 74.88%, 24.55% and 75.45% for Durgeshwari raw rice, 75.53%, 24.80% and 75.20% for Mahamaya raw rice variety. And for functional properties of rice it were observed between 2.46 g/g, 3.98% and 6.20 for Rajeshwari raw rice, 2.25 g/g, 4.24% and 6.40% for Durgeshwari raw rice, 2.49 g/g, 3.20% and 6.15% for Mahamaya raw rice variety taken as water absorbing index, water solubility index and swelling power.

– The study investigated the effects of osmotic dehydration (OD) as pre-treatment to the quality of mechanically air-dried semi-refined carrageenan (SRC). It aimed to evaluate some physical and textural properties of SRC as influenced by osmotic temperature. Dried seaweeds of the specie Kappaphycus alvarezii were used as raw material. After cooking and washing, the seaweed samples were subjected to osmotic dehydration in a saturated sugar solution at temperatures of 30O, 40O, and 50OC. The samples were then subjected to mechanical air-drying and milling to create powdered products. For property evaluation, both powder and gel samples were used. The osmotically air-dried products (OAD) were compared to conventionally-produced air-dried (AD) samples. Osmotic dehydration both induced moisture loss and solute uptake in the products. Due to sucrose gain, OD produced lighter powders and clearer gels from semi-refined carrageenan. Indeed, sugar was able to improve product clarity. OAD gels also had lower pH values, more viscous, and with greater strength than AD gels. In effect, this enhanced product qualities implied greater versatility and range of application for the semi-refined carrageenan, making it more competitive with its refined counterpart. However, osmotically air-dried (OAD) powders had higher water activity than purely air-dried (AD) samples. This is a challenge to the storability and shelf-life of the product, implying the need to develop appropriate packaging system for it.

In Indonesia, coconut water is so abundant which is produced up to 900 millions litres annually. However, many of those are wasted offhand due to lack of utilization in the food sector, resulting in environmental contamination induced by acetic acid fermentation. Whereas, coconut water contains high amounts of fructose, glucose, and phenolic antioxidant, giving it a potential to be utilized as a high antioxidant probiotic drink. This could help with Indonesians' unhygienic and high in free radicals dietary habits to keep digestive problems at bay and also contract free radicals. Yoghurt is a common type of probiotic. But it's expensive and doesn't have enough antioxidants. Therefore, milk will be substituted with coconut water due to lower price and has an antioxidant activity. This research aims to create an affordable high antioxidant probiotic based on coconut water which fermented using Lactobacillus bulgaricus that has antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans. Three samples of probiotics drink with different concentrations of lactose, 5% (sample 1), 10% (sample 2), 15% (sample 3), are made through this research. This research conducted in 2 parts which are the making process of the product and the testing of the product which consist of; pH level test, antimicrobial activity test (disk diffusion method), antioxidant activity test (DPPH method), organoleptic test, and production cost comparison of milk based yogurt and coconut water probiotic. From the antimicrobial activity test, sample 2 is more effective to inhibit the growth of Escherichia coli as a negative gram bacteria, Staphylococcus aureus as a positive gram bacteria and Candida albicans as a fungus. The antioxidant activity test shows that most of the samples have strong antioxidant activity based on the Molyneux Table. Sample 2 has suitable pH according to the national standard of Indonesia (SNI-01-2981-1922) according to the pH level test. From the organoleptic test, sample 1 is the most preferable sample because it is the least acidic one. Based on price comparison, coconut water probiotic is 12.000IDR (0,85 USD) cheaper than the milk based yoghurt. The conclusion is sample 2 is the best sample due to it has antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans; has a strong antioxidant activity based on the Molyneux table; has the suitable pH according to national standard of Indonesia regarding to probiotic pH level; and has a suitable taste to be consumed, therefore coconut water has a good potential to be utilized as a probiotic drink.

ABSTRACTResponse surface methodology was used to optimize the preparation of protein concentrate from Bambara bean flour. A central composite rotatable design of experiments was used to investigate the effects of the two statistically significant factors, namely pH and NaCl concentration on four responses: yield (%), protein content (%), reactive lysine (g/16 g N) and iron content (mg/100 g). A second-order polynomial model was used for predicting the responses. Regression analysis indicated that more than 81.7% of the variation was explained by the fitted models. The results showed that under optimum conditions (pH and NaCl concentration of 8.99 and 0.17 M, respectively) the yield was ≥28%, protein content ≥71.25%, reactive lysine ≥1.77 g/16 g N and iron content ≥18 mg/100 g. The suitability of the model employed was confirmed by the agreement between the experimental and predicted values for yield, protein content and reactive lysine.Response surface methodology was used to optimize the preparation of protein concentrate from Bambara bean flour. A central composite rotatable design of experiments was used to investigate the effects of the two statistically significant factors, namely pH and NaCl concentration on four responses: yield (%), protein content (%), reactive lysine (g/16 g N) and iron content (mg/100 g). A second-order polynomial model was used for predicting the responses. Regression analysis indicated that more than 81.7% of the variation was explained by the fitted models. The results showed that under optimum conditions (pH and NaCl concentration of 8.99 and 0.17 M, respectively) the yield was ≥28%, protein content ≥71.25%, reactive lysine ≥1.77 g/16 g N and iron content ≥18 mg/100 g. The suitability of the model employed was confirmed by the agreement between the experimental and predicted values for yield, protein content and reactive lysine.PRACTICAL APPLICATIONSThis study was undertaken to find out the optimum input conditions (pH and NaCl concentration) at which protein concentrate yield, protein content, reactive lysine and iron content from Bambara bean had the optimal productivity. The results obtained will permit the development of an appropriate process for protein extraction from this under-utilized grain legume. It would then be possible to efficiently predict the conditions of pH and NaCl concentration, which permit the obtaining of protein extracts with desired nutritional quality for use as a food ingredient. Furthermore, the protein extracts could turn out to have some functional properties required in food product development.This study was undertaken to find out the optimum input conditions (pH and NaCl concentration) at which protein concentrate yield, protein content, reactive lysine and iron content from Bambara bean had the optimal productivity. The results obtained will permit the development of an appropriate process for protein extraction from this under-utilized grain legume. It would then be possible to efficiently predict the conditions of pH and NaCl concentration, which permit the obtaining of protein extracts with desired nutritional quality for use as a food ingredient. Furthermore, the protein extracts could turn out to have some functional properties required in food product development.

This note on "Food Storage Technology" is based on the syllabus of B.Tech. (Food) 4 th year. I have tried my best to collect and put together information as precisely as possible and there may be some mistakes as well. I would like to thank Mr. Tekraj Bastola for providing his note copy for the preparation of this digital version. This book is for educational purpose and there is no restriction in its use and distribution.

Pasta Ikan merupakan salah satu produk diversifikasi perikanan yang memiliki nilai ekonomis tinggi. Banyak metode yang dilakukan untuk meningkatkan tekstur produk pasta ikan, misalnya penambahan tepung. Tepung kentang dapat ditambahkan karena mempunyai viskositas yang tinggi dan kemampuan mengikat air yang baik. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi tepung kentang pada karakteristik pasta ikan dari ikan patin, belanak dan kurisi. Penelitian ini menggunakan desain percobaan Rancangan Acak Lengkap (RAL) faktorial dengan perlakuan jenis ikan dan konsentrasi tepung kentang dan dilakukan tiga kali pengulangan. Hasil penelitian menunjukkan bahwa faktor jenis ikan berpengaruh nyata (P<0,05) terhadap kekuatan gel, kadar air, EMC, kadar protein, derajat putih, uji gigit, uji lipat dan nilai hedonik. Sedangkan faktor konsentrasi tepung kentang berpengaruh nyata (P<0,05) terhadap kekuatan gel, EMC, derajat putih, uji gigit, uji lipat dan nilai hedonik. Interaksi kedua faktor berpengaruh nyata (P<0,05) terhadap kekuatan gel, kadar protein, uji gigit, uji lipat dan nilai hedonik. Pasta ikan patin dengan penambahan tepung kentang 5% merupakan produk yang terbaik dengan kriteria mutu: kekuatan gel (2558,443 g.cm); nilai uji lipat 4,87 (A); uji gigit 8,03; uji derajat putih 65,8; uji hedonik 7,28; kadar air 70,42%; kadar protein 19,03%; pH 6,96 dan EMC 10,46%. ABSTRACT Fish Paste is one of fisheries diversification product which have high economic value. Many methods have been developed to enhance the textural properties of fish paste products, such as flour addition. Potato flour with a high viscosity and good water holding ability. The aim of this research was to know the effect of potato flour concentration on the characteristics of fish paste from catfish, mullet, and threadfin bream. This research used completely randomized factorial experimental design with species and potato flour concentration treatments in three replication. Results of this research showed that species factor had significantly (P<0.05) for gel strength, moisture content, EMC, protein content, whiteness, teeth cutting test, folding test and hedonic value. Meanwhile, potato flour concentration had significantly (P<0.05) for gel strength, EMC, whiteness, teeth cutting test, folding test, and hedonic value. Interaction of each factor had significantly (P<0.05) for gel strength, protein content, teeth cutting test, folding test and hedonic value. Catfish paste with 5% potato flour adding was the best product which had the quality criteria : gel strength (2558.443 g.cm); folding test score 4.87 (A); teeth cutting test 8.03; whiteness test 65.8; hedonic score 7.28; moisture content 70.42%; protein content 19.03%; pH value 6.96 and EMC 10.46%.

The thermal properties of flours have been extensively used as engineering parameter in the design of processes and equipment to handle, transport, storage purpose and for protection of quality of technological process by processing to final products. The thermal properties of ground flaxseed (Linum usitatissimum) were investigated as a function of moisture content in the range of 4.82%-29.32% dry basis (d.b.) at six moisture levels, using a KD2 Pro Thermal Properties Analyzer. As the moisture content of ground flaxseed increased from 4.82 to 29.32 (% d.b.), the thermal conductivity, specific heat and thermal diffusivity increased from 0.122 to 0.184 W m-1 K-1, 2.94 to 5.64 kJ kg-1 K-1, and 6.42×10-8 to 8.11×10-8 m2/s, respectively. Ground flaxseed moisture content effect was statistically significant (p<0.05) on all properties and baseline data were generated for the development of necessary handling and processing equipment.

Historically, open source agriculture (OSA) was based on grassroots technology generally manufactured by hand tools or with manual machining. The rise of distributed digital manufacturing provides an opportunity for much more rapid lateral scaling of open source appropriate technologies for agriculture. However, the most mature distributed manufacturing area is plastic, which has limited use for many OSA applications. To overcome this limitation with design, this study reports on of a completely 3D-printable planetary roller screw linear actuator. The device is designed as a parametric script-based computer aided design (CAD) package to allow for the easy adaption for a number of applications such as food processing at different scales. The planetary roller screw is fabricated in dishwasher-safe polyethylene terephthalate glycol (PETG) on an open source machine and tested using an open source testing platform to determine if it could maintain a constant load without slipping and the maximum force. Then, this output is compared to a direct screw press using the same materials. The results found that the maximum force is more than doubled for the roller screw actuator using the same materials, making them adequate for some food processing techniques. Future work is outlined to improve the performance and ease of assembly.

Jam:
• Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added.
Jelly:
• Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp
Processing of  jam and jelly.pdf

Coccinia grandis (Ivy gourd) which is also called as baby watermelon is used for culinary purpose among Indian people. Its health benefits are traditionally used for curing diabetics, urinary tract infection, skin diseases etc. By incorporating ivy gourd fruit powder with pulses we can prepare traditional fried snack food which can be consumed by people of all age groups. Snack food incorporated with 7g ivy gourd powder fried at 190°C was taken for storage studies as it gave best results of 5.3% protein, 85% carbohydrate, and 23.2% of fat, 3% mineral, 0.104 % of antioxidant, 1% moisture content, 0.023% of vitamin A and the colour of the snack food were found to be reddish yellow. The shelf life study was performed with LDPE and metallised polyester. There were not many changes when nutritional parameters were analyzed for 0, 15, 30 and 45 days but there was increase in peroxide value from 37.75±0.012 to 40.63±0.002 meq/kg. Microbial analysis shows that more colonies were present in LDPE compared with metallised polyester but initially less number of microbes was present. Analyzing all the data’s we conclude that metallised polyester is suitable for packing this fried snack food incorporated with ivy gourd for a shelf life of 45 days.

A Couette Cell device was employed to provide proof of concept for the production of structured meat analogues by application of simple shear flow and heat to a 31 wt% Soy Protein Isolate (SPI)–Wheat Gluten (WG) dispersion. Three relevant process parameters (temperature, time and rotation rate) were varied over a range of realistic values (90–110 C, 5–25 min and 5–50 RPM, respectively). Layer- or fibre-structured products with high stress and strain anisotropy indices have been demonstrated. Fibrousness is favoured at temperatures over 90 C and under 100 C, whereas the role of process time and rotation rate is not critical. Simultaneous application of simple shear and heat is the key to obtaining structured plant protein-based products. The Couette Cell concept is scalable and can enable continuous operation. On this ground, it appears as a realistic option for production of meat analogues at commercial scale.

The determination of the energy consumption in manufacturing different type of feeds, rabbit, poultry
and large animal feeds(pellets and crushed), was the main aim of this study. This was achieved by determining
the energy consumed in each stage of processing to assess the most consumable stage in the different types of
feed. The results indicated that the total specific energy consumed were 243.55, 217.25 and 100.67 kJ/kg for
rabbits, poultry and large animals feed pellets, respectively. The crushed feed processing consumed less energy
where it was 30.70 and 30.82 kJ/kg for large animals and poultry, respectively.In comparison between the
specific energy consumption of different types of feeds, it could be concluded that to produce one kg of rabbit
feed pellets consumed energy as 2.43 times as of large animals feed pellets and 8 times as of the energy
consumed of crushed feed of large animals. It is worth to mention that pelletizing process was the most
consumable stage of feed manufacturing, where, it consumed 80.76, 83.26 and 64.36% of the total energy
consumed of rabbits, poultry and large animals feed pellets, respectively.

•With over a million organized small scale bakeries and more than 2000 organized or semi-managed bakeries, they are facing many challenges in the Food product development in industries

•Food research lab explains you the challenges in bakery products produced in this blog

1. New Age Demands
2. Cleanliness
3. Hygienic Maintenance
4. Increases Demand for Fortified Proteins
5. Regulatory affairs

To Continue Reading:  https://bit.ly/3pIv3Rb

In response to consumer preferences for high quality foods that are close as possible to fresh products, non-thermal technologies are being developed to obtain products with high levels of organoleptic and nutritional quality but free of any health risks. It appears to constitute a good alternative or a complement to conventional thermal or chemical decontamination process. Pulsed light (PL) is an emerging non-thermal technology for decontamination of food surfaces and food packages, consisting of short time high-peak pulses of broad spectrum white light. It is considered as an alternative to continuous ultraviolet light treatments for solid and liquid foods. This report provides a general review of the principles, mechanisms of microbial inactivation, and applications of PL treatments on foods. Critical process parameters that are needed to be optimized for a better efficiency of PL treatments are also discussed.This technique has received several names in the scientific literature: pulsed UV light, high intensity broad spectrum pulsed light, pulsed light and pulsed white light technology. The micro flora on the surface of foods can be composed of spoilage microbes and potential human pathogens. Consequently, there is a strong motivation to reduce the microbial loading on food surfaces.

The heat penetration factor fh is required when calculating the pasteurization time or the sterilization time of packaged foods. This  spreadsheet simplifies the tedious calculations of the specific surface of a food container, required to find its heat penetration factor fh. 
It deals with the effects of the food packaging on the heat penetration factor fh: the material of the packaging (metal or glass); the shape of the packaging (cylindrical; brick; oval; cube; ball), and the packaging dimensions (length, height, width, etc), expressed as specific surface S (for a liquid food), or adapted squared specific surface S*^2 (for a solid food).
After outlining the theorical equations of heat penetration factor fh, 3 extensive worked examples explain how to use this spreadsheet to estimate the S, the S*^2, and the fh of both a packaged liquid food and a packaged solid food.
The spreadsheet will be of use in the Academia and Researchgate document “How to Estimate the Heat Penetration Factor fh of Packaged Foods”.

Curcuma longa L. is a common species among the aromatic plants in Brazil. The roots are used in dairy food as colorant and flavoring substitute for saffron. Turmeric (C. longa L.) contains curcuminoids that have antimutagenic and antioxidant activities, and is thus used for the formulation of foods for the prevention of cancer. Turmeric extracts rich in curcuminoids were obtained using a mixture of CO2 and EtOH/IsoC3, and the assays were performed in a fixed bed extractor at 300 bar, 303 K. The bed's height effect was studied, maintaining constant the bed diameter and porosity; for the accelerated solvent extraction, the cosolvent percentages used were 10, 50 and 90% (v/v), with or without a static period of 30 min. The curcuminoid content was monitored using a spectrophotometer; the volatile oil was analyzed by gas chromatography-flame ionization detector, and the extract chemical profile was observed by thin-layer chromatography. The overall extraction curves showed that by keeping the relation between solvent and raw material constant, maximum extraction yield was obtained in a shorter time using the lowest bed height (HB/DB = 1.8). The supercritical fluid extraction using 50% of the cosolvent that employed the static period increased the curcuminoid content (0.72% of curcuminoids) and reached ∼10% of extract yield.

The use of an alternative coupled pipe systems are becoming much more widely used in the petrochemical industries because of their comparatively cheap installation costs, their ability to install complete systems very quickly, reduction in overall weight of the system and the flexibility they offer in terms of alterations and disassembly/reassembly all without welding, as compared to traditional pipe joining processes. The use of an alternative coupled pipe system to that of the more traditional welded/socket welded or threaded system for any project is a critical decision that has to be considered and implemented as practicably as possible. This paper will discuss the utilities of the joining system, the types of clamps and grooves used in piping system, procedure for stress analysis of systems carrying grooved pipe coupling joint, and its advantages over conventional joining processes.