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Heat Transfer Studies of Equipments for Production of Indian Traditional Foods

Venkatesh Murthy, K. (2006) Heat Transfer Studies of Equipments for Production of Indian Traditional Foods. PhD thesis, University of Mysore.

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Traditional foods are gaining importance due to their nutritive values in addition to the taste. To meet the increased demand it is required to produce them hygienically at large scale, which in turn require machinery or equipments. In the present study a few equipment for the production of traditional foods are discussed in detail in terms of their design and development vis-à-vis standardization of the batter/dough to suit the machine and vice versa. The importance of heat transfer analysis in identifying the desired mode of heat transfer, rather than total amount of heat transfer, in order to optimize a given design of equipment is highlighted. The thermal and physical properties of batter/dough which are required to do the thermal analysis but not easily available in the literature have been measured/estimated. It also demonstrates the possibility of replacing the conventional heat sources such as diesel, electricity with Liquefied Petroleum Gas (LPG). This results in two-fold benefit: One in terms of savings in energy (at least by 20%) and the other in terms of eco friendliness of the fuel (the combustion products of LPG are CO2 & water and non toxic). As a category, Indian traditional food industry is the largest, both in terms of tonnage and value. However, the production is done at different levels, mostly in unrecognized sector, barring a few large industries. In order to improve the quality and shelf life of these products, the important need of the hour is automation of this traditional food industry irrespective of the scale. In addition to quality, for the conservation of material and energy, timely knowledge at physical, chemical, microbial and sensory attributes through offline, online, and in the monitoring are essential. The measurement of many of these attributes, which are not possible till recent past, is now possible due to rapid advancements in instrumentation and process control. Application sophisticated technologies such as neural networks, fuzzy logic etc in process control is to be enhanced. Computer based control and monitoring of the process with the help of online sensors and analyzers is to be taken up as a challenge in the present food processing industry.

Item Type: Thesis (PhD)
Uncontrolled Keywords: Traditional Foods Traditional Food Machinery Heat Transfer Analysis continuous Chapathi machine automatic Dosa machine circular deep fat fryer
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Dec 2007 04:34
Last Modified: 24 Dec 2007 04:34
URI: http://ir.cftri.com/id/eprint/1599

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