Nutrition and Dietetics - Food Tech Notes

Jun 30

Why Functional foods are high valued?

Food with ingredient that are medically beneficial beyond their basic nutritional value are called functional food. It is similar in appearance to conventional food, consumed part of normal diet and has demonstrated physiological benefit and reduces the risk of chronic disease beyond basic nutritional function. Examples include tomatoes, broccoli, citrus fruits, leafy vegetables and many more. People are starting to look at food as a perception for health. Functional food in highest demand include those containing omega -3 fatty acid, glucosamine and probiotics.

Jun 30

Optimum Reflux Ratio

For actual design of distillation, we use neither minimum neither infinite reflux ratio. Nonetheless we use these two numbers to identify lower and upper limit of usable reflux ratio. Intuitively the reflux ratio to be used should fall in between minimum and infinite reflux ratio.

Jun 25

Reflux Ratio and Boil-up Ratio

Jun 14

Protein and Amino-Acids

Protein are complex nitrogenous organic compounds which are essential for physical and mental growth and development of body. They are defined as long chain polymer of α – amino acids bounded by peptide linkage. Therefore, protein are polypeptides of high molecular weight ranging from 5000 to many millions.

Jun 02

Relative Volatility

In order to separate binary mixtures using distillation process, there must be differences in volatilities of the components. The greater the difference, the easier it is to do so. A measure for this is termed relative volatility. Volatility is a way of expressing relationship between components of vapor Y_aand that of liquid X_a in equilibrium. It is defined as ratio of partial pressure of component to mole fraction of component in liquid.