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Ghosh, Payel
- Changes in Physico-Chemical Properties of Coffee Due to Hot Air Assisted Microwave Drying
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Authors
Affiliations
1 Food Process Engineering, Indian Institute of Crop Processing Technology, Thanjavur (T. N.), IN
1 Food Process Engineering, Indian Institute of Crop Processing Technology, Thanjavur (T. N.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 1 (2015), Pagination: 69-79Abstract
Coffee is one of the most popular beverages in the world. One of the principle technological processes is drying; giving rise to the formation of the characteristic colour, flavour and taste of coffee brew. Conventionally there are two types of drying techniques used in the coffee processing, (sun drying and mechanical drying). The initial moisture content of harvested coffee is about 55-60 per cent and after drying lowers the moisture content to around 12 per cent (w.b). Drying should be uniform to obtain acceptable colour, size along with the removal of pests for a longer safe storage. Since coffee production is seasonal, traditional sun drying is quite tough. In recent years, microwave drying has gained popularity as an alternative drying method for a wide variety of food and agricultural products. With the fixed hot air temperature of 45°C, three different microwave output powers ranging from 0.5 to 1.5 kW and three different belt speed ranging from 5mm/s to 15mm/s were used in the drying experiments. Increasing the microwave output power resulted in a significant decrease in drying time within 5 per cent significance level. While the belt speed had no significant effect on the total drying time but had a significant effect on the physico-chemical properties.Keywords
Microwave, Coffee, Drying, Physico-Chemical Properties.
- Quality Evaluation of Food by Thermal Imaging
Abstract Views :231 |
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Authors
Affiliations
1 Department of Food Process Engineering, National Institute of Technology, Rourkela (Odisha), IN
1 Department of Food Process Engineering, National Institute of Technology, Rourkela (Odisha), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 126-133Abstract
Temperature estimation is an imperative wonder in all mechanical and agrarian divisions. A few instruments and techniques have been produced to quantify the temperature of items. Temperature estimations in the agrarian and sustenance commercial enterprises have for the most part depended on ordinary contact techniques, for example, thermocouples, thermometers, and thermistors, which give constrained data. Non-contact strategies and temperature mapping procedures are getting to be prominent because of higher transient and spatial resolutions. A few strategies, for example, xbeam tomography, infrared thermography, electrical impedance tomography, ultrasound imaging, microwave radiometry, and attractive reverberation imaging (MRI) are accessible to outline temperatures of organic materials. On the other hand, infrared thermal imaging has incredible potential for both pre-collect and post-harvest operations in horticulture because of the convey ability of the hardware and basic operational strategy. The decreases in expense of the hardware and basic operational method have made open doors for the application in a few fields of the agrarian and nourishment commercial enterprises. This innovation can be utilized as a part of every farming material and procedures, where warmth is created or lost in space and time. Little varieties (beneath 1oC) can likewise be effectively measured with appropriate gear and system. On the off chance that the temperature distinction is too little, a suitable domain ought to be made, for example, expanding or diminishing the temperature of the specimen and measuring the rate of cooling or warming. Detection of bruise and maturity level of fruits and vegetables, overall quality evaluation can be done by the help of thermal imaging.Keywords
Fruits, Thermal Imaging, Quality.References
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