International Journal of Trend in Scientific Research and Development: Food Engineering

IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas. For any further information, feel free to write us on editor.ijtsrd@gmail.com

Showing posts with label Food Engineering. Show all posts
Showing posts with label Food Engineering. Show all posts

Saturday 17 October 2020

The Integration of Flax Seed into Brewing and Production of Omega 3S Enriched Beer

October 17, 2020 0
The Integration of Flax Seed into Brewing and Production of Omega 3S Enriched Beer

Brewing is a kind of art that should be done with passion and perfection. Brewing holds a longest history ever to look after. We all may aware that the most consumed and oldest brewing recipe is beer. Beer is nothing but a drink made of fermentation of starch rich barley in water which results in a sweet beverage with yeast. It provides most convincing and replenishing mouth feel. Beer processing being in process since 5000 BC. There were n number of varieties or flavours of beer you can spend your leisure time with. Now We are likely to introduce flax seeds into brewing integral to add some extra nourishment to the world’s favorite drink. Brewing of flax seeds after proper processing gives you a unique mouth feel rather than that of a regular beer provides to your taste buds flax seeds contain bag full of nutrients. They are loaded with Omega 3 fatty acids and with some major vitamins and minerals. Therefore brewing of flax seeds serves both on taste and on diet, now you dont need to cheat on your diet to have a tasty beer. Lets have a look over the processing of beer from nutritious flax seed. 

by Durga Dharshini. D | Shirley. D | Abinaya. M "The Integration of Flax Seed into Brewing and Production of Omega-3S Enriched Beer" 

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-6 , October 2020, 

URL: https://www.ijtsrd.com/papers/ijtsrd33550.pdf

Paper Url: https://www.ijtsrd.com/engineering/food-engineering/33550/the-integration-of-flax-seed-into-brewing-and-production-of-omega3s-enriched-beer/durga-dharshini-d

ugcapprovedjournalswithlowpublicationfees, conferenceissuepublication

Tuesday 25 February 2020

Food Policy An Introduction

February 25, 2020 0
Food Policy An Introduction

A food policy is designed to influence the operation of the food system network of farms, distributors, restaurants, retailers, and consumers . It impacts on how food is produced, processed, distributed, marketed, consumed, and disposed. Implementing good food policies is crucial to achieving more equitable and sustainable food systems. This paper provides a brief introduction on food policy. 


by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Food Policy: An Introduction""

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-2 , February 2020,

URL: https://www.ijtsrd.com/papers/ijtsrd30133.pdf

Paper Url : https://www.ijtsrd.com/engineering/food-engineering/30133/food-policy-an-introduction/matthew-n-o-sadiku

internationaljournalofmanagement, callforpapermanagement, managementjournal 

Food Manufacturing A Primer

February 25, 2020 0
Food Manufacturing A Primer

Food manufacturing transforms livestock and agricultural products into products for consumption. It involves businesses that collect raw food materials and process them into edible products. It processes a wide range of food and drinks to cater to the needs of the global population. In the United States, the food manufacturing industry has gone through significant changes in recent decades due to climate change effects on agriculture, rising environmental standards, severe competition, and changing and diverse customer expectations. This paper provides a primer on food manufacturing. 


by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Food Manufacturing: A Primer""

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-2 , February 2020,

URL: https://www.ijtsrd.com/papers/ijtsrd30132.pdf

Paper Url : https://www.ijtsrd.com/engineering/food-engineering/30132/food-manufacturing-a-primer/matthew-n-o-sadiku

openaccessjournalofengineering, engineeringjournal, paperpublicationforengineering

Thursday 20 February 2020

Global Food Policy A Primer

February 20, 2020 0
Global Food Policy A Primer

The importance of food is increasingly included on the urban agenda in many nations. Food systems consists of the various processes and infrastructures involved in feeding the society, including growing and harvesting, production, processing, transportation, distribution, and consumption. Food policy is designed to influence the operation of the food systems. Food insecurity access to adequate food for all is a global problem. So is the food policy. Global interdependence in the worlds food market makes analysis of food policies more difficult. For example, China, Indonesia, and Sri Lanka are committed to solving the pressing problems of hunger and poverty in their nations. This paper provides a brief introduction on food policy at the global level. 


by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Global Food Policy: A Primer""

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-2 , February 2020,

URL: https://www.ijtsrd.com/papers/ijtsrd30134.pdf

Paper Url : https://www.ijtsrd.com/engineering/food-engineering/30134/global-food-policy-a-primer/matthew-n-o-sadiku

ugcapprovedmanagementjournal, openaccessjournalofmanagement, paperpublicationinmanagement

Friday 11 October 2019

A Study of Wheat Flour Tortillas using Laser Induced Breakdown Spectroscopy LIBS

October 11, 2019 0
A Study of Wheat Flour Tortillas using Laser Induced Breakdown Spectroscopy LIBS

Wheat flour tortillas of different colors and composition were studied with the aid of laser induced breakdown spectroscopy LIBS . Due to its simplicity, fast response, little or no sample preparation, LIBS is presented as an effective tool for rapid in situ sample analysis of food samples with emphasis on tortillas. Spectroscopic analysis of the plasma generated by Nd YAG laser irradiation of tortilla was carried out. A careful selection of spectral lines of Ca, Na and K which do not suffer from spectral interference was made. Spectral properties of the above mentioned elements such as peak intensities, intensity ratios, and area under spectral lines were analyzed. Optimization of laser pulse energy, detection gate width and gate delay for well resolved spectra with high signal to noise ratio was done and other parameters studied. Among the spectral lines selected for analysis, the Na I 589.00 and 589.60 nm doublet were found to show interesting properties. Tortillas manufactured by Gruma Corporation and Mexamerica, of brown, orange, green and white colors as well as homemade tortillas were studied in this work and the results from both dried and undried samples is presented. 


by Charles Ghany | Hervé Sanghapi | C R Bhatt | Bader Alfarraj | Fang Y. Yueh | Jagdish P. Singh "A Study of Wheat Flour Tortillas using Laser Induced Breakdown Spectroscopy (LIBS)"

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-6 , October 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd29209.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/29209/a-study-of-wheat-flour-tortillas-using-laser-induced-breakdown-spectroscopy-libs/charles-ghany

international journals of computer science, call for paper engineering, ugc journal list

Tuesday 16 July 2019

Food Adulteration Its Implications and Control Approaches in India

July 16, 2019 0
Food Adulteration Its Implications and Control Approaches in India

In this modern era of globalization India is growing rapidly in almost all the areas but at the same time one of the most important issues which need more attention is food safety, because food adulteration has become a major problem of our society. This research work is an attempt to study different types of food adulteration such as unintentional, metallic contaminant and incidental, its reasons, health hazards and its control measures. To adulterate food items toxic substance are added to gain profit like Metanil yellow non permitted artificial colour is used to intensify the colour of turmeric powder, chalk powder and brick powder in chili powder but its health implications can lead anaemia, paralysis, brain damage, stomach disorder and cancer also. The bacterial and fungal contaminated cereal, dairy products, fermented foods have been reported to cause certain foodborne illness and spoilage. As a solution consistency between domestic and international food policy measures without reducing safeguards to public health and consumer protection is the demand of time. The control approaches in India can lead with the help of government authorities, industries, scientific community and awareness of consumers. Beside this school education, research and development, industry and government regulatory authorities can also play a vital role. 


by Dr. Shashikant Pardeshi ""Food Adulteration: Its Implications and Control Approaches in India""

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd26514.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/26514/food-adulteration-its-implications-and-control-approaches-in-india/dr-shashikant-pardeshi

medical science journal, best journal, call for paper languages

To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls

July 16, 2019 0
To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls

Carrot dessert with rice balls were prepared from different proportion of carrot puree, rice flour, sugar, milk and water i.e. T1 formulation was 27 16 16 21 20 carrot puree milk rice flour sugar water for T2 formulation was 22 21 21 16 20 carrot puree milk rice flour sugar water whereas T3 21 27 11 21 20 carrot puree milk rice flour sugar water . For this carrot dessert rice balls physicochemical and sensory analysis was carried out. The results showed that sensory evaluation and overall acceptability of carrot dessert with rice balls of treatments T1, T2 and T3 were noted as 8.3,7.9 and 7.4 respectively. It was observed that the carrot dessert with rice balls T1 was most acceptable and ranked between like very much. T1 showed moisture 61.57 , fat 2.5 , protein 4.2 , Carbohydrate 28 , total sugar 24.0 ash 3.8 , energy by formula calculated 151.3Kcal respectively. Hence T1 have rich nutritive value and literature also showed for carrot with nutrient such as Beta carotene precursor of vit. A , Minerals, Amino acid, Calories, Antioxidants etc. Hence this recipe of carrot dessert suitable for supplementation of Vit A deficient, heart patient and cancer patients which are having good therapeutic value. 


by Dr. Anil Bukya | Lawande S. R | Dawkhar S. N ""To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls""

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd26549.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/26549/to-standardization-formulation-and-sensory-evaluation-of-carrot-dessert-with-rice-balls/dr-anil-bukya

medical science journal, best journal, call for paper languages

Monday 15 July 2019

To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls

July 15, 2019 0
To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls

Carrot dessert with rice balls were prepared from different proportion of carrot puree, rice flour, sugar, milk and water i.e. T1 formulation was 27 16 16 21 20 carrot puree milk rice flour sugar water for T2 formulation was 22 21 21 16 20 carrot puree milk rice flour sugar water whereas T3 21 27 11 21 20 carrot puree milk rice flour sugar water . For this carrot dessert rice balls physicochemical and sensory analysis was carried out. The results showed that sensory evaluation and overall acceptability of carrot dessert with rice balls of treatments T1, T2 and T3 were noted as 8.3,7.9 and 7.4 respectively. It was observed that the carrot dessert with rice balls T1 was most acceptable and ranked between like very much. T1 showed moisture 61.57 , fat 2.5 , protein 4.2 , Carbohydrate 28 , total sugar 24.0 ash 3.8 , energy by formula calculated 151.3Kcal respectively. Hence T1 have rich nutritive value and literature also showed for carrot with nutrient such as Beta carotene precursor of vit. A , Minerals, Amino acid, Calories, Antioxidants etc. Hence this recipe of carrot dessert suitable for supplementation of Vit A deficient, heart patient and cancer patients which are having good therapeutic value. 


by Dr. Anil Bukya | Lawande S. R | Dawkhar S. N ""To Standardization, Formulation and Sensory Evaluation of Carrot Dessert with Rice Balls""

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd26549.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/26549/to-standardization-formulation-and-sensory-evaluation-of-carrot-dessert-with-rice-balls/dr-anil-bukya

medical science journal, best journal, call for paper languages

Tuesday 9 July 2019

Food Preservation An Introduction

July 09, 2019 0
Food Preservation An Introduction

Food is a very basic requirement for human survival. Food preservation is treating foods to delay its deterioration. It employs any technique to keep food from spoilage after harvest or slaughter. The main idea behind all methods of food preservation is to slow down the activity of disease causing bacteria or kill the bacteria altogether. Understanding the effects of each preservation method on foods is critical in food processing.. In this paper, concepts related to food preservation are discussed. 


by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Food Preservation: An Introduction""

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd25319.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/25319/food-preservation-an-introduction/matthew-n-o-sadiku

computer science journal, open access journal of management, conference issue publication

Monday 6 May 2019

Determination of Drying Constants of Some Selected Roots and Tubers

May 06, 2019 0
Determination of Drying Constants of Some Selected Roots and Tubers

In an attempt to easily determine the desired moisture content at any time t , of selected freshly harvested roots and tubers yellow cassava, carrot, cocoyam and yam of economic importance subjected to drying under unsteady temperature conditions such as sun drying, especially in the rural areas where there is no electricity or funds availability to acquire suitable drying equipment by local farmers the drying constants based on established model that is anchored on mass of the material at any time t was carried out. In this study, three mass classifications, namely small, medium and large were prepared for each material and subjected to oven drying at a given temperature till bone dry mass. The experimental values obtained were computed and graphs plotted to obtain the slopes as drying constants of values 0.3114, 0.1092, 0.3736 and 0.3790 for bulk samples of yellow cassava, carrot, cocoyam and yam respectively. 


By Orua Antia | Innocent Oboh | William Olosunde "Determination of Drying Constants of Some Selected Roots and Tubers"

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd23916.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/23916/determination-of-drying-constants-of-some-selected-roots-and-tubers/orua-antia

call for paper pharmacycall for paper computer sciencecall for paper economics

Saturday 4 May 2019

Food Insecurity among Children

May 04, 2019 0
Food Insecurity among Children

Food insecurity refers to the lack of nutritious foods to maintain good health. It is a serious health problem that is related to other social difficulties such as poverty. Children from food insecure households have less consistent access to food. This may lead to behavioral problems and poor grades in school. Ensuring food security for young children should be a national priority because it greatly affects their current and future health. This paper provides a brief introduction to food insecurity in children. 


By Matthew N. O. Sadiku | Sarhan M. Musa | Osama M. Musa "Food Insecurity among Children"

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd24056.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/24056/food-insecurity-among-children/matthew-n-o-sadiku

call for paper engineeringcall for paper sciencecall for paper technology

Friday 5 April 2019

Modeling of Water Absorption by Dried Palm Nut Soaked at Room Temperature

April 05, 2019 0
Modeling of Water Absorption by Dried Palm Nut Soaked at Room Temperature

In cracking palm nuts by application of appropriate impact energy, one of the predominant factors that would enhance the release of either high percentage of whole or split kernels is the percentage level of moisture content in the nuts. The split kernels encourage rancidity of oil since the oily surface of the kernel is exposed to environmental influence. There is therefore need to study the absorption of water in dried palm nuts as a pointer to condition dried nuts to moisture content range that would enhance the production of whole kernels. In this study, dried Dura and Tenera palm nuts varieties were obtained from a palm oil processing mill, classified based on their minor diameter into three size ranges of small, medium and large sizes. These nuts were further dried to bone dry mass followed by immersion of each size range of nuts into different vessels containing water. The rate of water absorption was monitored at 3 hourly intervals. The data generated were analyzed. The result showed that the rate of water absorption per nut unit area had similar curves pattern as the drying curve established for palm nuts. Models for water absorption process involving the dried palm nut was developed based on basic underlying principles and data generated from experimental runs. The models were then validated and found to be very useful in describing the water absorption process per nut unit area in a given time and predicting moisture content of bone dry mass of nut soaked in water and kept at room temperature. 


by Orua Antia | Ubong Assian | Olosunde William "Modeling of Water Absorption by Dried Palm Nut Soaked at Room Temperature"

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-3 , April 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd23471.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/23471/modeling-of-water-absorption-by-dried-palm-nut-soaked-at-room-temperature/orua-antia

call for paper technology, technology journal

Friday 18 January 2019

Traditional Indian Medicine

January 18, 2019 0
Traditional Indian Medicine

Nutrition is a basic human need. Dietary supplements and herbal remedies are popular complementary products people take. It is a well-known fact that traditional medicines supplement modern medicine in meeting the global healthcare needs. Traditional Indian Medicine or Ayurveda is among the well known global traditional systems of medicine and it is becoming increasingly popular. Ayurvedic drugs are used as food supplements in US, Europe, and Japan. This paper provides an overview of Ayurveda, the traditional Indian medicine. 


by Matthew N. O. Sadiku | Tolulope J. Ashaolu | S. R. Nelatury | Sarhan M. Musa "Traditional Indian Medicine" 

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd21358.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/21358/traditional-indian-medicine/matthew-n-o-sadiku

call for paper social science, ugc approved journals for social science, social science journal

Food Law

January 18, 2019 0
Food Law
These days consumers are showing keen interest in the way food is produced, processed, and marketed. The increasing globalization of the food supply chain has resulted in unprecedented interest in the development of food standards and regulations. International food trade is disrupted by frequent disputes over food safety. Food law has emerged in pieces over decades in response to food safety challenges. This paper provides a brief introduction to food law s . 

by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Law"

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019,

URL: https://www.ijtsrd.com/papers/ijtsrd21355.pdf

Paper URL: https://www.ijtsrd.com/engineering/food-engineering/21355/food-law/matthew-n-o-sadiku

call for paper commerce, ugc approved journals in commerce, commerce journal

Monday 14 January 2019

Analysis and Evaluation of the Effect of Heavy Metals in Fruits and Vegetables

January 14, 2019 0
Analysis and Evaluation of the Effect of Heavy Metals in Fruits and Vegetables
Heavy metal contamination of fruits and vegetables cannot be undervalued as they are vital components of human diet. Fruits and vegetables are rich sources of vitamins, minerals, and fibers, and also have beneficial anti oxidative effects. However, intake of heavy metal-contaminated fruits and vegetables is a threat to human health. In this research work, the analysis and evaluation of the effect of heavy metals in fruits and vegetables were investigated. 

The apparatus equipment used in this research work include atomic absorption spectrometer AAS Model Perkins Elmer A analyst 100 , weighing balance, blending machine, plungers syring, beaker 100 ml , funnel, white man filter paper, distilled water, wash bottle, cotton wool, squeezer, volumetric flask and pipette 10 ml . Fruits and vegetables samples were collected from local market in Nigeria. The selected fruits and vegetables used in this present work include orange fruit, pineapple fruit, water leaf, and pumpkin leaf. The analysis is basically connected with the analytical determination of the heavy metals i.e., lead, zinc, iron, nickel, copper and cadmium concentration present in fruits and vegetables. The analyses of the aforementioned heavy metals were conducted with an Atomic Absorption spectrometer AAS with model Perkins Elmer AA100. The results obtained reveal that Iron has the highest value of concentration followed by Zinc in all samples analyzed. However, the concentration of metals present in the selected fruits and vegetables were below the maximum permissible limit of 0.30mg l which is WHO FAO standard except for Iron Fe . Thus, the fruits and vegetables can be consumed. 

by Hassan Abdullahi "Analysis and Evaluation of the Effect of Heavy Metals in Fruits and Vegetables" 

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, 

URL: https://www.ijtsrd.com/papers/ijtsrd20298.pdf

Direct Link: https://www.ijtsrd.com/engineering/food-engineering/20298/analysis-and-evaluation-of-the-effect-of--heavy-metals-in-fruits-and-vegetables/hassan-abdullahi

call for paper engineering, paper publication for engineering, engineering journal

Thursday 9 August 2018

Assessment of Bioactive Activity of Blackberry Seed Extract

August 09, 2018 0
Assessment of Bioactive Activity of Blackberry Seed Extract

The aim of this study was to determine the bio active activity of the blackberry (Rubus laciniatus) seed extracts. Total phenolic and total antioxidant activity of blackberry seed extracts were assessed with respect to two extracting solvents (absolute ethanol and absolute acetone) and two extracting techniques (hot extraction at 40°C and cold extraction at 26°C). 


Proximate analysis showed that blackberry seeds contained 12.12% moisture, 8.00% protein, 0.74% fat, 2.15% ash and 76.99% total carbohydrate. The antioxidant activities of blackberry seeds were determined by evaluating total phenolic activity by gallic acid equivalent (GAE), total antioxidant capacity by ascorbic acid equivalent (AAE) content and ferric reducing powder assay. 

The tested sample showed variable amount of total phenolic content (33.21-56.56 mg GAEg of dry extract), total antioxidant capacity (75.46-82.42 AAEg) and reducing power (0.23-0.26) depending on different extraction techniques and solvents used. Higher amount of extract, total antioxidant capacity and reducing power were obtained for hot extraction technique. 

As compared to cold extraction technique, higher extract yields (7.48% vs 7.19% for ethanol and 4.35% vs 4.28% for acetone) and other properties were obtained by hot extraction for a given solvent. Ethanol extract with hot extraction technique gave total phenolic content as 56.56 mg GAEg of dry extract, total antioxidant capacity as 82.42 AAEg and reducing power as 0.26 at extract concentration of 250 µgml. The overall observations of the present experiment indicated that hot ethanol extract of blackberry seeds have strong antioxidant property and bio active activity. 

By Sajeda Begum | Pabitra Chandra Das | Md. Nur Hossain | Abdullah Iqbal" Assessment of Bioactive Activity of Blackberry Seed Extract" 

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-5 , August 2018,

Paper URL: http://www.ijtsrd.com/papers/ijtsrd15947.pdf

Direct URL: http://www.ijtsrd.com/engineering/food-engineering/15947/assessment-of-bioactive-activity-of-blackberry-seed-extract/sajeda-begum

paper publication for engineering, engineering journal, ugc approved journals for engineering

Sunday 14 January 2018

Injector Based Smart Vada Maker

January 14, 2018 0
Injector Based Smart Vada Maker
A compact table-top automatic Vada making a machine for use at lunch counters, in-store bakery counters, small bakeries, and the like, where freshly cooked vada are sold in moderately large volume.

The machine is particularly adaptable to varying volume requirements, being an adjustable crank mechanism employed in the system. The machine includes a generally rectangular compact tank containing the cooking fat or oil which is heated by automatic thermostatically controlled means.

A removable insert in the tanks defines a circuitous path along which the Vada flow in the course of being cooked. A removable vada extruding from the injector unit is mounted over one end of the tank to form and drop rings of raw dough into the oil.

The Vada is moved along the surface of the cooking oil by a propulsion pump inducing a continuous flow of oil as the Vada is first cooked on one side, turned over automatically, cooked on the other side and discharged from the machine. The machine can be readily disassembled for easy cleaning.

BY Vishnu A | Sriram K | Praveen N | Arun Kumar K | Ashwin Ramnath S "Injector Based Smart Vada Maker"

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-2 , February 2018,

URL: http://www.ijtsrd.com/papers/ijtsrd9522.pdf

Direct Link - http://www.ijtsrd.com/engineering/food-engineering/9522/injector-based-smart-vada-maker/vishnu-a

call for paper engineering, ugc journal list, science journal

Tuesday 28 November 2017

Bio-fortification of underutilized Himalayan pear and plum- A next hotspot for nutritional strategies of the 'œneglected' micronutrients

November 28, 2017 0
Bio-fortification of underutilized Himalayan pear and plum- A next hotspot for nutritional strategies of the 'œneglected' micronutrients
Functional foods/nutraceuticals have received considerable interest in recent times, because of their presumed safety and potential nutritional and pharmaceutical value. Nutraceuticals are the substances which are not traditionally recognized nutrients, but which have positive physiological effects on the human health and claimed to possess multiple therapeutic benefits.

The medicinal plants represent one of the important fields of traditional medicine all over the world and hence established constituents of nutraceuticals. The use of food for promoting health is as old as the practice of phyto-medicine for treating or preventing various types of illness. Presently, health awareness around the globe is increasing, leading to the demand for functional food products with special characteristics and health benefits.

These functional foods can play an important role in preventing the occurrence of certain chronic diseases besides providing a means to reduce increasing burden on the health care system with a continuous preventive mechanism. Further, fruits and herbs are considered as protective foods, as they contain numerous phytochemicals and natural bioactive compounds such as polyphenols, flavonoids, anthocyanins and carotenoids, which provide protection against many diseases.

Therefore, the fruits and herbs rich in different bioactive compounds can be investigated for the development of functional food products and the present review could eventually be helpful in drawing the attention of researchers and scientists to work on it.

by Manjeet Singh | Pankaj Kumar Chauhan | Pankaj Kumar "Bio-fortification of underutilized Himalayan pear and plum- A next hotspot for nutritional strategies of the 'œneglected' micronutrients"

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-1 , December 2017,

URL: http://www.ijtsrd.com/papers/ijtsrd7050.pdf

Direct Link - http://www.ijtsrd.com/engineering/food-engineering/7050/bio-fortification-of-underutilized-himalayan-pear-and-plum--a-next-hotspot-for-nutritional-strategies-of-the-'œneglected'-micronutrients/manjeet-singh

Food Engineering, Call For Paper

Monday 20 June 2016

Modeling the Process of Extraction of Oilseed Material in a Unit with Critical Carbon Dioxide

June 20, 2016 0
Modeling the Process of Extraction of Oilseed Material in a Unit with Critical Carbon Dioxide
The mathematical model of process of extraction of an oilseed material in the units with critical carbonic gas was developed. On the basis of this model researches are conducted and schedules of change of concentration of oil in firm both liquid phases and decrease of concentration of oil in quasilayers are gained at different coefficients of diffusion, and also resulted comparison of the gained results to experimental data.

By K.Gafurov | A.Artikov | D. Xasanov | B.Mukhamadiey" Modeling the Process of Extraction of Oilseed Material in a Unit with Critical Carbon Dioxide"

Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-6 , October 2017,

Paper URL: http://www.ijtsrd.com/papers/ijtsrd2448.pdf 

Direct URL: http://www.ijtsrd.com/engineering/food-engineering/2448/modeling-the-process-of-extraction-of-oilseed-material-in-a-unit-with-critical-carbon-dioxide/kgafurov

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