[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Simulation study on coating of foods

Debnath, Biswajit (2007) Simulation study on coating of foods. [Student Project Report]

[img] PDF
biswajit.pdf
Restricted to Repository staff only

Download (290kB)

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: The process of coating of foods is a commercially important technology while being an academically challenging complex phenomenon to understand. This is due to the presence of large number of variables that affects the characteristics of coated product. Further, the surface of food to be coated also varies widely because of the presence of cracks, air cells and vacuoles. Hence, non-repeatable results make the system difficult to understand and derive appropriate conclusions. These criteria of coating have motivated us to employ simulation studies with ideal solids. Simulation studies on coating of food solutions/dispersions using metal flakes of different roughness have been conducted. The variables for coating material (mango pulp, chocolate dispersion and sugar solutions) were concentration of solids, temperature and the roughness of metal flakes. The complexity of the coating has been solved by employing artificial intelligence to computer like artificial neural network (ANN) to relate coating variables with the targeted parameters with the simultaneous incorporation of rheological properties into consideration. Mango pulp and chocolate dispersions behave as shear-thinning fluids showing a decrease in shear stress and apparent viscosity with increased shear rate and temperature. The roughness index, termed as average mean deviation of profile (Ra),is an index that increases the uptake of coating material. Based on the observations obtained in this investigation, a sweetened mango pulp coated expanded corn balls have been developed. The product has an attractive appearance, taste and crisp texture.
Uncontrolled Keywords: coating foods coating sweetened mango pulp corn balls
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2007 08:52
Last Modified: 28 Dec 2011 09:30
URI: http://ir.cftri.com/id/eprint/1395

Actions (login required)

View Item View Item