Novel solicitations of computer in food processing industry: A critical review

Abstract

Computer Aided Design (CAD) has turn into an essential tool for solving engineering challenges in the various industries. To minimize wastage and increase output the food processing industries should use this tool to a greater extent. In food processing industry the two important places in which Computer Aids are required are Procedure management and mechanization and Manufacture scheduling. Currently CAD is used for many operations in food industry like packaging design, process flow sheeting, additive manufacturing, plant designing, food process modeling, and etc. The emergence of new technology affected on the main constituents of industry firstly, the diminution of power consumption, secondly carbon foot prints and thirdly the enhancement of food security and safety. CAD systems have huge potential to develop extra smart and eco-friendly products. Growth in more user's friendly specifically CAD application is principal to overcome the present gap between food production business and modeling in research. These efficient computerized ways demonstrate capable perspectives to help rising next generation feasible technology, customized to the novel necessities for the upcoming society and are likely to play more significant role in food research and development.

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS

“…Therefore, it is necessary to mill the bagasse again aer spraying hot water on the bagasse. 4 The obtained juice is transported to the purication system with the addition of calcium oxide and sodium bicarbonate to accelerate the precipitation and reduce acrylamide production, [5][6][7] followed by water evaporation, juice concentration to obtain the syrup. Finally, the syrup is crystallized by mechanical agitation or manual stirring between 115 to 120 C and molding to give a solid shape (Fig.…”

“…2). 4,5 NCS is characterized by several phenolic and avonoid compounds having antioxidant properties and therefore, exerts potential benets for the organisms, [8][9][10][11][12][13][14] and the enzymatic browning of phenol affects the color of sugarcane. 15 Additionally, NCS exerts immune activity, cytoprotective effects, anticaries, and anti-cancer properties.…”