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Minnesota FACS Frameworks for Food Science
FOOD SCIENCE Minnesota Department of Education Academic Standards Course Framework Food Science Program: 090101 Program Name: Food and Food Industries Course Code: 21, 22 Food Science is a course that provides students with opportunities to participate in a variety of activities including laboratory work. This is a standards-based, interdisciplinary science course that integrates biology, chemistry, and microbiology in the context of foods and the global food industry. Students enrolled in this course formulate, design, and carry out food-base laboratory and field investigations as an essential course component. Students understand how biology, chemistry, and physics principles apply to the composition of foods, the nutrition of foods, food and food product development, food processing, food safety and sanitation, food packaging, and food storage. Students completing this course will be able to apply the principles of scientific inquiry to solve problems related to biology, physics, and chemistry in the context of highly advanced industry applications of foods. Recommended Prerequisites: Fundamentals of Food Preparation, Nutrition and Wellness Application of Content and Multiple Hour Offerings Intensive laboratory applications are a component of this course and may be either school based or work based or a combination of the two. Work-based learning experiences should be in a closely related industry setting. Instructors shall have a standards-based training plan for students participating in work-based learning experiences. When a course is offered for multiple hours per semester, the amount of laboratory application or work-based learning needs to be increased proportionally. Career and Technical Student Organizations Career and Technical Student Organizations (CTSO) are considered a powerful instructional tool when integrated into Career and Technical Education programs. -
Dried Fruits, Vegetables, and Herbs
Dried Fruits, Vegetables, and Herbs JULY 2014 UNIVERSITY OF CALIFORNIA DAVIS, CA UNIVERSITY OF CALIFORNIA COOPERATIVE EXTENSION DRIED FRUITS, VEGETABLES AND HERBS Acknowledgements This handbook could not have been produced without the dedicated efforts of the following University of California Cooperative Extension educators who were members of Training Team for Cottage Food Operations: Project Director: Shermain Hardesty, Cooperative Extension Specialist-Agricultural and Resource Economics, UC Davis and Leader, UC Small Farm Program Deborah Giraud, Farm and Community / Economic Development Advisor, Humboldt County Concepcion Mendoza, Nutrition, Family and Consumer Sciences Advisor, Shasta and Trinity Counties Diane Metz, Emeritus Nutrition, Family and Consumer Science Advisor, Yolo and Solano Counties Susan Mosbacher, Program Representative for Master Gardener and Master Food Preserver programs, Central Sierra Scott Oneto, Farm Advisor/Region Director, Central Sierra Dorothy Smith, Nutrition Family and Consumer Science Advisor, Central Sierra Julia Van Soelen Kim, North Bay Food Systems Advisor, Marin, Sonoma and Mendocino Counties Sincere appreciation is also extended for the technical support provided by Linda Harris, Food Safety and Applied Microbiology Specialist, Department of Food Science and Technology, UC Davis. Administrative support was cheerfully provided by Vera Allen, UCCE Central Sierra. This handbook was partially funded by a California Department of Food and Agriculture Specialty Crop Block Grant. Brand names -
Preserving the Harvest
Denton County Master Gardener Association presents: Preserving the Harvest The Denton County Master Gardener Association is a volunteer organization under the guidance of Texas A&M AgriLife Extension Service. Our mission is dcmga.com to provide information that encourages safe, effective and sustainable horticultural practices. Joseph A. Carroll Building 401 W. Hickory Street, Suite 112 Denton, TX 76201-9026 [email protected] Phone: 940-349-2883 or Help Desk 940-349-2892 1 About DCMGA Over 200 members who volunteer more than 17,000 hours each year to educational and community beautification projects in Denton County Fall Garden Festival held in October each year offers educational information to Denton County residents with 20 to 25 Master Gardener information booths, presentations by gardening experts, vendors and local support organization’s booths and children’s activities. Admission is free. Community Beautification Projects include: designing and maintaining the Bayless-Selby Victorian Garden – a period-authentic landscape garden that includes herbs, flowers and vegetables found around North Texas homes in the early 1900′s; DCSWCD Tree Seedling Distribution project; providing individual garden areas, a community vegetable garden and general landscape beautification to Fair Oaks Independent Living Center residents; and maintaining the Texas Woman’s University Rock Garden. Projects for Children -- a vegetable garden learning center, distribute redbud trees to 3rd grade students in Denton and shade trees to Lewisville school district students; the Junior Master Gardener and Science With Attitude project works with Master Naturalists to conduct a 3-day workshop to train teachers and parent-volunteers on how to use gardening activities to enhance science, reading and math; work with Denton County 4H and Future Farmers of America to coordinate a horticultural show. -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
Engineering Aspects of Food Processing - P.P
CHEMICAL ENGINEEERING AND CHEMICAL PROCESS TECHNOLOGY – Vol. V - Engineering Aspects of Food Processing - P.P. Lewicki ENGINEERING ASPECTS OF FOOD PROCESSING P.P. Lewicki Warsaw University of Life Sciences (SGGW), Warsaw, Poland The State College of Computer Science and Business Administration in Lomza, Poland Keywords: Metabolic energy requirement, food production, wet cleaning, dry cleaning, homogenization, membrane filtration, cyclones, clarifixator, coating, extrusion, agglomeration, fluidization, battering, uperisation, pasteurization, sterilization, baking, chilling, freezing, hydrocooling, cryoconcentration, glazing, extrusion-cooking, roasting, frying, thermoplasticity, logistics. Contents 1. Introduction 2. Food industry 3. Food processing 3.1. Mechanical Processes 3.2. Heat Transfer Processes 3.3. Mass Transfer Processes 3.4. Materials Handling 3.5. Hygiene of Processing 3.6. Food Engineering 4. Concluding remarks Glossary Bibliography Biographical Sketch Summary The main aim of this chapter is to show the impact of chemical and process engineering on the development of nowadays food industry. The contribution presents food as a substance needed to keep a man alive, which is consumed every day and must be produced in enormous amounts. Food industry is a manufacturer of food, employs hundred of UNESCOthousands of employees and uses– considerableEOLSS quantities of energy and water. Basic processes used in food processing are briefly described. They are divided into three groups of unit operations that are mechanical processes and heat and mass transfer processes. In each group of unit operations specificity of the process is emphasized. AtSAMPLE the same time, it is shown howCHAPTERS theories of momentum, heat and mass transfer developed by chemical engineering are applied in designing food-processing equipment. The question of hygienic design and processing of safe food is explicitly stressed. -
Changes in Wheat Grain Quality Due to Doubling the Level of Atmospheric CO2
GRAIN QUALITY Changes in Wheat Grain Quality Due to Doubling the Level of Atmospheric CO2 C. BLUMENTHAL," 2 5 H. M. RAWSON, 3 E. McKENZIE,4' 5 P. W. GRAS,1' 5 E. W. R. BARLOW, 2 and C. W. WRIGLEY",5 '6 ABSTRACT Cereal Chem. 73(6):762-766 Elevated levels of atmospheric CO2 have been shown to increase grain produced poorer dough and decreased loaf volume, farinograph devel- yield and reduce grain nitrogen concentration. The object of this study opment time, and dough extensibility. These changes were largely attrib- was to determine whether elevated CO2 levels would modify other utable to the lower protein content of the grain grown at elevated CO2. aspects of grain quality relevant to processing, particularly protein and There did not appear to be major changes in protein composition or in the starch quality. Wheat of two genotypes (Hartog and Late Hartog) was functional properties of the protein. Grain produced at elevated CO2 grown in the field in controlled-atmosphere tunnels at either the ambient yielded starch with a significantly higher proportion of large (A-type) level of CO2 (350 pl/L) or an elevated level (700 jud/L). This elevated starch granules but no overall change in amylose-to-amylopectin ratio. level of CO2 produced significant increases in grain yield, but decreases These studies indicate that elevated levels of CO2 may result in decreased in 1,000-kernel weight. Grain grown in the elevated CO2 atmosphere quality of bread wheats largely due to lowered protein content. By the middle of the next century, atmospheric CO2 levels are What implications do these results have for the wheat process- predicted to double from their present level of 350 gd/L. -
Processing and Drying of , and Foods Vegetables Fruits
Processing and Drying of Foods, Vegetables and Fruits Editors Hii, C.L., Jangam, S.V., Chiang, C.L., Mujumdar, A.S. Processing and Drying of Foods, Vegetables and Fruits Processing and Drying of Foods, Vegetables and Fruits Editors: Ching Lik Hii, Sachin Vinayak Jangam, Choon Lai Chiang and Arun Sadashiv Mujumdar 2013 Processing and Drying of Foods, Vegetables and Fruits Copyright © 2013 by authors of individual chapter ISBN: 978-981-07-7312-0 All rights reserved. No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the copyright holder. This book contains information from recognized sources and reasonable efforts are made to ensure their reliability. However, the authors, editor and publisher do not assume any responsibility for the validity of all the materials or for the consequences of their use. PREFACE This e-book is an edited and reviewed collection of selected keynote papers addressed in the 1st and 2nd International Symposia on Processing and Drying of Foods, Vegetables and Fruits (ISPDFVF) held in Kuala Lumpur, Malaysia from 11th – 12th April 2011 and 18th – 19th June 2012, respectively. The symposiums were jointly organized between The University of Nottingham, Malaysia Campus and The Transport Process Research (TPR) Group of Prof. A.S. Mujumdar then located at the National University of Singapore and now at the Hong Kong University of Science & Technology. This symposium was initiated based on an idea initiated by Prof. Arun S. Mujumdar who is known globally as the Drying Guru within the research community. -
Effect of Selected Drying Methods and Emerging Drying Intensification
processes Review Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review Milivoj Radojˇcin 1,*, Ivan Pavkov 1 , Danijela Bursa´cKovaˇcevi´c 2 , Predrag Putnik 3 , Artur Wiktor 4 , Zoran Stamenkovi´c 1 , Krstan Kešelj 1 and Attila Gere 5 1 Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovi´ca8, 21000 Novi Sad, Serbia; [email protected] (I.P.); [email protected] (Z.S.); [email protected] (K.K.) 2 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; [email protected] 3 Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia; [email protected] 4 Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; [email protected] 5 Institute of Food Technology, Szent István University, Villányi Str. 29-31, H-1118 Budapest, Hungary; [email protected] * Correspondence: [email protected] Abstract: Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and Citation: Radojˇcin,M.; Pavkov, I.; microbiological quality. -
Stoichiometric Network Analysis of Cyanobacterial Acclimation to Photosynthesis-Associated Stresses Identifies Heterotrophic
processes Article Stoichiometric Network Analysis of Cyanobacterial Acclimation to Photosynthesis-Associated Stresses Identifies Heterotrophic Niches Ashley E. Beck 1, Hans C. Bernstein 2 and Ross P. Carlson 3,* 1 Microbiology and Immunology, Center for Biofilm Engineering, Montana State University, Bozeman, MT 59717, USA; [email protected] 2 Biological Sciences Division, Pacific Northwest National Laboratory, Richland, WA 99352, USA; [email protected] 3 Chemical and Biological Engineering, Center for Biofilm Engineering, Montana State University, Bozeman, MT 59717, USA * Correspondence: [email protected]; Tel.: +1-406-994-3631 Academic Editor: Michael Henson Received: 19 April 2017; Accepted: 14 June 2017; Published: 19 June 2017 Abstract: Metabolic acclimation to photosynthesis-associated stresses was examined in the thermophilic cyanobacterium Thermosynechococcus elongatus BP-1 using integrated computational and photobioreactor analyses. A genome-enabled metabolic model, complete with measured biomass composition, was analyzed using ecological resource allocation theory to predict and interpret metabolic acclimation to irradiance, O2, and nutrient stresses. Reduced growth efficiency, shifts in photosystem utilization, changes in photorespiration strategies, and differing byproduct secretion patterns were predicted to occur along culturing stress gradients. These predictions were compared with photobioreactor physiological data and previously published transcriptomic data and found to be highly consistent with observations, providing -
Food Microbiology - Radomir Lasztity
FOOD QUALITY AND STANDARDS – Vol. III - Food Microbiology - Radomir Lasztity FOOD MICROBIOLOGY Radomir Lasztity Department of Biochemistry and Food Technology, Budapest University of Technology and Economics, Hungary Keywords: aerobic, anaerobic, antibiotic, ascus, ascomycetes, ascospora, bacteria, botulism, budding, coccus, colony, facultative aerobic, filament, filamentous fungi, film yeasts, food-borne diseses, food-borne pathogens, food microbiology, fungi imperfecti, HACCP, heterofermentative, homofermentative, hypha, industrial use of microorganisms (molds, yeasts, bacteria), lactic acid bacteria, mesophilic, methods in food microbiology, microaerobic, microorganism, molds, morphological characteristics, mycelium, pasteurization, preservation of foods, psychrophilic, single cell protein, spoilage of foods, spore, sterilization, thermophilic, true yeast, water activity, yeasts. Contents 1. Introduction 2. Microorganisms Important in Food 2.1. Molds 2.1.1. General 2.1.2. Molds Occurring in Foods 2.2. Yeasts 2.2.1. General 2.2.2. Classification,Important Genera of Yeasts and Their Industrial Use. 2.3. Bacteria 2.3.1. General 2.3.2. Classification. Bacteria Important in Food Microbiology. 2.3.3. Industrial Use of Bacteria. 2.3.4. Food-borne Pathogens 3. Microbiology of Spoilage and Preservation of Food 3.1. General 3.2. Spoilage of Foods. 3.3. Preservation of Foods 3.3.1. Reduction of Moisture Content 3.3.2. Preservation by Use of High Temperatures. 3.3.3.PresevationUNESCO at low temperatures – EOLSS 3.3.4. Preservation of Foods by Preservatives. 3.3.5. Other MethodsSAMPLE of Food Preservation CHAPTERS 4. Food-borne Diseases 4.1. General 4.2. Microorganisms Causing Food Infection and Food Poisoning. 4.2.1. Botulism 4.2.2. Staphylococcal Food Poisoning 4.2.3. -
Cooking Nutrition and Food Technology
LIBRARY OF CONGRESS COLLECTIONS POLICY STATEMENTS Cooking, Nutrition and Food Technology Contents I. Scope II. Research Strengths III. Best Editions IV. Collecting Policy V. Acquisition Sources VI. Collecting overlap with other National Libraries VII. Collecting Levels I. Scope Materials on cooking, food technology and nutrition are covered in this statement. These works are primarily found in subclasses of the Library of Congress classification T. Due to the interdisciplinary nature of the subject, however, there is frequent overlap with other subject areas within the Library of Congress Classification System. Works on home economics, cooking, food chemistry, food safety testing, food supply safety issues, food contamination, Hazard Analysis Critical Control Points (HACCP), nutritional components of foods, food analysis methods and analytical tables, food additives, food design and production, and careers in the food industry, as well as the history of food and food preparation, preservation, and consumption are covered here. Also included are works on food processing and manufacture, technology, and all types of food engineering, and preservation, including refrigeration and fermentation, food additives and compounds, flavor technology, beverage technology, and fats and oils. II. Research Strengths This interdisciplinary subject area brings together materials from a variety of fields. Subject areas of interest include food safety, food chemistry and analysis, food adulteration and contamination, human nutrition, physiology, biochemistry, food production and sustainability, food technology and manufacture, food preservation and processing, the history of food and society, the history of human nutrition, gastronomy, and cooking. The strength of the Library of Congress collections in these areas lies in their breadth and depth, reflecting the Library’s long history of collecting to support research by Congress and the U. -
Organic Chemistry Ii
University of Maribor Faculty of Chemistry and Chemical Engineering Laboratory for Organic and Polymer Chemistry and Technology Laboratory Course ORGANIC CHEMISTRY II Muzafera Paljevac and Peter Krajnc Proofreader: Dr. Victor Kennedy 1. THE LIST OF LABORATORY EXPERIMENTS IN ORGANIC CHEMISTRY II LAB COURSE 1. Determination of melting point 2. Continuous (fractional) distillation 3. Distillation with water steam 4. Recrystallization, Sublimation 5. Paper and thin layer chromatography _____________________________________________________________________________________ 6. Synthesis of acetylsalicylic acid 7. Synthesis of tert-butyl chloride 8. Synthesis of methyl orange 9. Synthesis of aniline 10. Synthesis of ethyl acetate 11. Synthesis of ethyl iodide 1 2. LABORATORY RULES AND REGULATIONS - You must wear a lab coat at all times when working in the laboratory. You are expected to provide your own lab coat, and you will not be allowed to work in the lab without one. - Safety glasses and gloves will be supplied when required and must be worn where notices, experimental instructions or supervisors say so. - Long hair must be tied back when using open flames. - Eating and drinking are strictly prohibited in the laboratory. - Coats, backpacks, etc., should not be left on the lab benches and stools. There are coat racks just outside the lab. Be aware that lab chemicals can destroy personal possessions. - Always wash your hands before leaving the lab. - Notify the instructor immediately in case of an accident. - Before leaving the laboratory, ensure that gas lines and water faucets are shut off. - Consider all chemicals to be hazardous, and minimize your exposure to them. Never taste chemicals; do not inhale the vapors of volatile chemicals or the dust of finely divided solids, and prevent contact between chemicals and your skin, eyes and clothing.