Introduction to Food Process Engineering

Smith, P.G.

doi:10.1007/978-1-4615-0201-2

Cited by 27 publications

(4 citation statements)

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“…This ratio was arrived at, based on their protein content through material balancing [10] to give 16 g protein/100g food as recommended by the protein advisory group [11] for infant diets, as described by Solomon [1]. The blends were mixed thoroughly using a Phillips blender (model HR-1702) and then divided into four parts of 2.5 kg each.…”

Section: Food Product and Diet Formulationmentioning

confidence: 99%

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with <i>Moringa oleifera</i> Leaf Powder

Shiriki¹,

Igyor²,

Gernah³

2015

FNS

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Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was then fortified. While the unfortified food product (sample A) served as control, the other three formulations were fortified with 5%, 10% and 15% Moringa leaf powder to give three samples (B, C and D respectively) of fortified food. Nutritional composition determination and feeding trials were then carried out, using two weeks old male albino rats to determine the performance of the food formulations. While the crude protein, crude fibre, and ash contents of the diets increased significantly (p < 0.05) with fortification, with values ranging from 16.04% to 17.59%, 2.25% to 4.42% and 1.40% to 2.50% respectively, crude fat and carbohydrate decreased significantly

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Section: Food Product and Diet Formulationmentioning

confidence: 99%

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with <i>Moringa oleifera</i> Leaf Powder

Shiriki¹,

Igyor²,

Gernah³

2015

FNS

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“…Fluidization can be used as an effective and efficient technique to modify the structure of the grain. In food industry, the use of gas-solid fluidized bed includes applications such as sterilization, freezing, cooking and roasting (Smith, 2003;Smith, 2007). Fluidization is a process by which solid particles are transformed into fluid like state through contact with a gas or liquid (Shelton and Niranjan, 1993).…”

Section: Introductionmentioning

confidence: 99%

Studies on roasting of wheat using fluidized bed roaster

Murthy

Ravi

Bhat

et al. 2008

Journal of Food Engineering

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“…According to Schünemann and Treu (2002), when steam enters the oven, which is heated above 150 • C (at the beginning of the baking process), it condenses on surfaces of baked goods, as they are the coldest surfaces within the oven, having a temperature of ∼30 • C, i.e., well-below the dew point of water at atmospheric conditions. During this process, the enthalpy of condensation (equal to the latent heat h fg ,H20 = 2256.7 kJ/kg at 100 • C and 1 bar) (Smith, 2003) will be transferred to the products' surface. In this way, high heat transfer rates are achieved with small temperature differences (Incropera and De Witt, 1996).…”

Section: Addition Of Water During Bakingmentioning

confidence: 99%

Role of Individual Heat Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic Burners

et al. 2020

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The baking process demands a high amount of energy, but only one-third of the total energy supply to the baking oven is actually used for baking, while the rest is dissipated to the environment. This implies that the energy input to the baking process can be significantly reduced, e.g., by enabling a more efficient heat transfer to the product, compared to commercially available ovens. Application of highly radiative, gas-fired heat sources, with a wide power modulation range, such as porous volumetric ceramic burners (VCB), can lead to a reduction in both the baking time and the energy input to a baking oven. In order to optimize energy input to a wide variety of baking products, the role of individual mechanisms in heat transfer between a heat source and a baking product needs to be determined. In the scope of this work, the analysis of the heat transfer within a baking oven model, heated by porous VCBs, was conducted. Contribution of heat transfer mechanisms (heat conduction, convection, thermal radiation) to the total heat transfer was determined by the difference method, where two aluminum cubes of different surface characteristics were used as target objects. Further, the influence of water, commonly added to the baking chamber in form of steam or aerosol, on the heat transfer characteristics within the oven was investigated. Without water addition, the heat transfer between the porous VCBs and the test object occurred mainly through thermal radiation (∼45%), followed by heat conduction and convection (∼27.5% each). Compared to the reference, commercially available electrical deck baking oven, the share of thermal radiation in the model oven was increased (+ 10%), whereas the share of heat conduction was reduced (−20%). With water addition, the heat transfer to the test object through heat conduction, convection, and thermal radiation declined, as an additional heat transfer through condensation took place. Results of this research provide necessary understanding of the heat transfer mechanisms within the novel baking oven, heated by porous VCBs. They are the base for optimization of the heat transfer from the VCBs to different baking goods, through changing the VCB's operating parameters.

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Introduction to Food Process Engineering

Cited by 27 publications

References 0 publications

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with <i>Moringa oleifera</i> Leaf Powder

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with <i>Moringa oleifera</i> Leaf Powder

Studies on roasting of wheat using fluidized bed roaster

Role of Individual Heat Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic Burners

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Introduction to Food Process Engineering

Cited by 27 publications

References 0 publications

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with &lt;i&gt;Moringa oleifera&lt;/i&gt; Leaf Powder

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with &lt;i&gt;Moringa oleifera&lt;/i&gt; Leaf Powder

Studies on roasting of wheat using fluidized bed roaster

Role of Individual Heat Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic Burners

Contact Info

Product

Resources

About

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with <i>Moringa oleifera</i> Leaf Powder

Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with <i>Moringa oleifera</i> Leaf Powder