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3. Improvements in

Author

Kumaresh, Halder, Jatindra Kumar, Sahu, Satya Narayan, Naik, Surajit, Mandal, and Subrata Kumar, Bag

Subjects
Review Article
Abstract

Since Vedic times, traditional Indian cultured butter or makkhan has been one of the most demanding and extensively used food items in the village households of Indian subcontinent. Its processing and overall quality suffers due to the use of conventional practices, which has probably discouraged the production of product in organized sectors. No scientific intervention has taken place to improve the product quality and process since the inception of makkhan making. As an initiative towards the improvement, the present study is focused to prepare a detail scientific background on chemistry, quality attributes, utilization, preparation methods, and storage of product for identifying challenges and scopes of overall improvement in production status. To validate the opportunities identified for the improvements in production various approaches especially mechanized approaches are suggested in this review.

Published
2020

4. Introduction to Advanced Food Process Engineering

Author

Jatindra Kumar Sahu and Jatindra Kumar Sahu

Subjects
Food industry and trade--Technological innovatio, Food industry and trade--Quality control, SCIENCE / Chemistry / Industrial & Technical, TECHNOLOGY & ENGINEERING / Food Science
Abstract

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

Published
2014

5. Moisture Sorption Isotherms of Osmotically Dehydrated Sweet Pepper.

Author

Ajita Tiwari and Jatindra Kumar Sahu

Subjects
*ATMOSPHERIC temperature, *ABSORPTION, *MOISTURE, *SWEET peppers, *DRIED foods
Abstract

Moisture sorption isotherms of osmotically dehydrated sweet peppers were determined at 15oC, 30oC and 40oC using static desiccator techniques. In the study, seven levels of water activity in range of 0.08 to 0.91 were used by the use of saturated salt solutions. The isotherms were found to be sigmoid type and of BET classification II. Out of seven sorption models i.e. BET, modified BET, Hasley, Caurie, GAB, Oswin and Smith, fitted to the experimental data, Oswin model was found to be the best for accurate prediction of moisture sorption isotherm with highest value of coefficient of determination (R2) and lowest values of standard error (SE) and relative deviation parentage (Rd). The value of monolayer moisture content of the osmotically dehydrated sweet pepper was found to be 3.037%, 3.934% and 4.432% (db) at 15oC, 30oC and 40oC respectively. The values of net isosteric heat of sorption as calculated by Clausius-Clapeyron equation showed a regular fall with increase in moisture content. [ABSTRACT FROM AUTHOR]

Published
2007

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