Role of engineering principles and mathematical modeling
- 1. Role of engineering principles and mathematical modeling Dr. R. T. Patil Director, Central Institute of Post Harvest Engineering and Technology, Ludhiana
- 2. Indian Perspective •Indian farm produce has unique aroma, flavour, taste, nutritional properties and health benefits, such as Jamun, Bel fruit, Amla, Tulsi, Guava, Pomogranate, Custard Apple, Ram Phal etc •Value addition to fruits and vegetables only 2% and to food grain 7% •Export market share is only 1.2% and that too of primary processed goods where price realization is very low. •We need to be ready with cutting edge research mythologies involving proper engineering principles and mathematical modeling Address highest quality and food safety issues
- 3. Future trends in agro processing technologies S.No. Crop/ Item Traditional Recent products, processes, trends and technologies 1 Rice Raw rice, paroiled rice, puffed rice Fully automatic modern rice mills, Partially cooked/quick cooking rice, Breakfast cereals and value-added products, extruded and flavoured snacks, Attractive packaging and branding, Quick cooking rice, Vita-rice from brokens of high value rice using extrusion cooking 2 Wheat Wheat flour, maida, suji, dalia Fully automatic roller flour mills, Whole bran wheat flour Fortified wheat flour, Attractive packaging and branding Large number of baked products, Automatic chapatti making machines, puffed and flaked products from wheat 3 Maize Popcorn, maize flour Corn flour-packaged and branded, Corn flakes and value- added products including ready-to-eat snacks (salted & sweetened) Starch material, corn oil with specific consumer desired attributes, Cattle feed, Baby corn 4 Coarse Cereals/mi llets Flour, papads Value-added products including breakfast foods & extruded fortified tasty products, Industrial raw materials 5 Pulses Dal, papad, besan Automatic modern processing units for pulses with driers, color sorters and packaging unit, Attractive consumer packaging with branding, Cold storing of processed pulses, Legume based snack foods (extruded and conventional) and other value added products, pre cooked canned dals and legumes. 6 Soybean Oil, meal Production of full fat soy flour/enzyme active soy flour for bakery and fortified foods, Ready-to-eat snack foods, soy milk and dairy anologues, soy nuggets and natural soy oil
- 4. Future trends in agro processing technologies S.No. Crop/ Item Traditional Recent products, processes, trends and technologies 7 Fruits Fresh fruits, fruits chat, fresh fruit juices Ready to serve beverages in tetra pack, Novel product development from ethnic/traditional fruits, artificial and controlled ripening of fruits, On line fruit sorting for processing and packaging, cold chain infrastructure suitable for installation in production catchments 8 Vegetables Raw vegetable Minimally processed and MAP packaged vegetables, pre cooked canned vegetables. 9 Medicinal and aromatic plants Raw material for traditional medicine Modern curing/drying and process protocols for debittering and anti nutrient removal, Efficient extraction of the medicinal and aromatic substances 10 By products from agricultura l produce Animal feed, compost Extraction of bio color, active ingredients for various industrial uses. Use for production of bio fuels either by fast pyrolysis or fermentation process. 11 Mustard Oil, meal Extraction of bio insecticide, mustard sauce, full fat and defatted edible mustard flour, fortified biscuits, protein source 12 Sunflower Oil Dehulled sunflower as snack, value added high protein confectionary products, fortification of defatted meal in to bakery products.
- 5. Emerging Technologies in Food Processing •High Pressure Processing •Microwave heat processing •Ohmic heat processing •Micronisation •Irradiation •Extrusion Processing •Biotechnology
- 6. Modeling in Food Processing •To control the process •To model the quality as effect of process parameters •To model the effect of various treatments on product characteristics •Modeling heat transfer during the process •Modeling mass transfer during the process •Modeling the changes in product characteristics during processing
- 7. High Pressure Processing •HPP can replace conventional processes, while maintaining safety and quality. •Effects of HPP are generally marked as retention of color, flavor and fresh appearance
- 8. Modeling in High Pressure Processing •Modeling of bacterial spore inactivation •A quasi-chemical model for the growth and death of microorganisms in food by non-thermal and high-pressure processing •Modeling heat and mass transfer in high pressure food processing •Mathematical model to predict inactivation of Salmonella
- 9. Modeling in High Pressure Processing Indrawati et al., 2000
- 10. Microwave heat processing •Effective for inactivating enzymes, reduced indirect heating requirement and water use •Result in improved product flavour, colour, texture and nutritive value.
- 11. Modeling Microwave Heat Processing
- 12. Ohmic heat processing •Alternating electrical current is passed through a food sample. •Internal energy generation in foods. •Produces an inside-out heating pattern at different frequencies than MW. •Uniformly heats foods with different densities.
- 13. Modeling Ohmic Heat Processing Effect of electrical conductivity on heating rate Temperature distribution in ohmically heated foods The effect of ohmic heating on nutrient loss:thermal destruction The effect of ohmic heating on nutrient loss: diffusion Electrolysis and contamination Reliable real-time temperature monitoring techniques for locating cold/hot spots Reliable modeling and prediction of ohmic heating patterns Well-defined product specifications and process parameters Quantification of effect of ohmic heating on major nutrients
- 14. Simulation model for blanching by ohmic heating The extent of solute loss (M,) was calculated by subtracting the momentary solutes content in the plate from the initial one as follows: where A is the total surface area, Cpo is the initial solutes concentration and L is the characteristic dimension (half thickness) of the plate. The momentary changes in temperature and in solute concentration was evaluated by calculating heat and mass transfer as well as energy and mass balance in each layer as follows: where C is the solute concentration (w/v), T is the temperature, is the layer thickness, D is the solute diffusivity, p, c,, and k are the density, the specific heat and the thermal conductivity of the plate, respectively. The subscript denotes the layer number (i) starting the count from the surface layer. The superscript denotes the time (t).
- 15. Micronisation •Short time exposure of electromagnetic radiation at a wavelength of 1.8-3.4 mm, •Promotes internal heating and increased digestibility •Instantized product due to increased ability to uptake of water. •Starch is gelatinized, seed microstructure becomes more penetrable and thus short cooking times.
- 17. Irradiation •Gamma - irradiation reduces antinutritional factors •Reduces the phytic acid content and flatulence causing oligosaccharides in leguminous crops •Helps improved keeping quality of food grains and flours
- 18. Modeling Irradiation Product Purpose of irradiation Dose permitted (kGy)a Date of rule Wheat and wheat powder Disinfest insects 0.2-0.5 August 21, 1963 White potatoes Extend shelf life 0.05-0.15 November 1, 1965 Spices and dry vegetable seasoning Decontamination/disinfest insects 30 (maximum) July 15, 1983 Dry or dehydrated enzyme preparations Control insects and microorganisms 10 (maximum) June 10, 1985 Pork carcasses or fresh non-cut processed cuts Control Trichinella spiralis 0.3 (minimum)- 1.0 (maximum) July 22, 1985 Fresh fruits Delay maturation 1 April 18, 1986 Dry or dehydrated enzyme preparations Decontamination 10 April 18, 1986 Dry or dehydrated aromatic vegetable substances Decontamination 30 April 18, 1986 Poultry Control illness-causing microorganisms 3 May 2, 1990b Red meat Control illness-causing microorganisms 4.5 minimum (refrigerated)- 7 maximum (frozen) December 3, 1997b Food irradiation rules from the US Food and Drug Administration
- 22. Biotechnology Fermenter of 30 litre capacity with controls for temperature, pH, DO and CO2 monitoring installed at CIPHET, Ludhiana