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Design of High Pressure Processing Equipment and Feasibility Of Indigenous Manufacture

Girish, Y. N. (2006) Design of High Pressure Processing Equipment and Feasibility Of Indigenous Manufacture. [Student Project Report]

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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: Processing food using high pressure processing equipment is one of the techniques which have little or no thermal effects on foods and it is commonly referred to as non-thermal preservation technology. Among the new emerging technologies which are proposed to allow quality retention or minor quality damages in food, high pressure processing (HPP) is considered to be a real and efficient alternative process to the most used and common industrial techniques for food preservation since it offers a chance of producing food of high quality, greater safety and increased shelf-life. The main aim of this project work is to design a high pressure processing equipment and to examine whether it is technically feasible to manufacture indigenously. This equipment is designed for conducting experiments and to explore ways in which high pressure can be used to achieve sterilization of most resistant microbial species in foods in which conventional thermal processing fails to obtain competitive high-quality products. An innovative 2-liter capacity lab scale HPP research system is designed for testing samples like juices and other liquid foods. In this work, an attempt has been made to make the HPP equipment as simple as possible which is technically feasible to manufacture, safe and requires less space. This project work involves designing the pressure vessel unit, which is the main unit of HPP equipment and is designed using wire wound technology which is capable of withstanding high hydrostatic pressures up to 700 MPa (A mathematical model has been developed using MS Excel, for pressure vessel design calculation). The present work also involves developing pressure generating system comprising flow diagrams, circuits and hydraulic plumbing system. A main mechanical cart also has been developed which holds pressure vessel unit and pressure intensifier and other accessories. The various components of pressure vessel unit and mechanical cart of the HPP equipment are three dimensionally modeled for clear depiction, so that it could be understood better and there by achieving drastic reduction in the overall design time. Modeling is done using CATIA V5 R13 (COMPUTER AIDED THREE DIMENSIONAL INTERACTIVE APPLICATION SOFTWARE). Also, the cost estimation details have been incorporated in this report.
Uncontrolled Keywords: High Pressure Processing Equipment Processing food
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 25 Sep 2018 10:38
URI: http://ir.cftri.com/id/eprint/509

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