Notes - Page 13 of 20 - Food Tech Notes

Jul 03

Feed Plate and Various Feed Conditions

The plate where feed is administered is called feed plate. In feed plate, the liquid rate or vapor rate or both may change depending upon thermal condition of feed.

Cold feed: the entire feed stream adds to the liquid flowing down the column. In addition, some vapor condenses to heat the feed to boiling point. This makes the liquid flow even greater in stripping section and decrease flow of vapor in rectifying section. V < V̅ and L̅ > L +F. Read more

Jul 02

Bottom Plate and Reboiler

Fig: Material balance diagram for bottom plate and reboiler (source: Unit Operation of chemical engineering; W.L McCabe ) Read more

Jul 01

Top Plate and Condenser – McCabe Thiele Graphical Construction

Fig: Material balance diagram for top plate (a), total condenser (b) and partial condenser (c). source: Unit Operation of chemical engineering; W.L McCabe Read more

Jul 01

Vapor and Liquid Stream in Ideal Stages

Stages are built to maximize contact between incoming vapor and incoming liquid. During contact, some of the light component in entering liquid is vaporized and leaves with vapor. At the same time, some of the heavy component in the entering vapor condenses and leaves with the liquid. Read more

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 29

Control of ripening of fruits and vegetables

Ripening process need to be controlled during handling and storage of fruits and vegetables. Ripening process need to be hastened when there is high demand in the market and ripening process need to be controlled or delayed when there is no demand in the market. Precooling, Changes in atmospheric composition, temperature manipulation, hypobaric storage and irradiation are common practices in controlling the ripening process.