Informatics Publishing Limited

D. A. Chaudhary ¹, J. B. Upadhyay ¹, A. G. Chaudhari ¹

Affiliations
1 Department of Dairy Engineering, S.M.C. College of Dairy Science, Anand, Gujarat, IN

Abstract

Energy is a critical input for the production and consumption activities in the development of economy of any country. In addition to land, labour and capital, energy are the four factors for the production of dairy product. In dairy industry, Energy conservation (EC) is not the suppression of demand for energy use in dairy industry, but efficient use of more and more energy and steep rejection of its wastage. Electrical energy is the most widely used form of convectional energy. Processing of milk and milk products require considerable amount of energy in the terms of the heat and electricity. A major amount of electricity is used for running motors, fan, blowers, and lighting the plant building. Typically, in dairy plant, 80 per cent cost is of milk and remaining 20 per cent comprises of the other variable and fixed costs. The energy cost reflects to ∼ 4 per cent of the expenditure. Hence, any attempt to efficiently manage the energy costs will influence the processing costs. The use of energy efficient pump set, soft starter for motor control, variable frequency drive, DG set, etc. in dairy industry would save immense electricity. The removal of incandescent lamps and the use of higher power factor tube light would also save electricity. In the advanced countries, fluorescent tubes are manufactured which are five times as efficient as incandescent lamps. Installing high efficiency motors can reduce energy use, as pumps and aeration systems can contribute 50-90 per cent of the total energy and Capacitor can be connected across large motors to maintain healthy P.F.(between 0.9 to 0.98) correction.

Keywords

Energy, Electrical Energy, Soft Starter, Dairy Industry Vfd: (variable Frequency Drive)

Full Text

     

A. G. Chaudhari ¹, J. B. Upadhyay ²

Affiliations
1 Department of Dairy Engineering, Anand Agricultural University, Anand (Gujarat), IN
2 Department of Dairy Engineering, Anand Agricultural University, Anand (Guajarat), IN

Abstract

A case study on the thermal energy analysis was performed for selected dairy products at commercial dairy plant. The purpose of the analysis was to determine the thermal energy usage in the processing line. This will ultimately leads to ensure efficient process with his her productivity and to improve productivity. Engineering services in dairy plants are considered as the area where simple plant optimization measures can lead to substantial and almost immediate savings. In general dairy plant is considered as the heat and mass transfer industry where thermal energy is the main energy utilized for dairy processing. In dairy processing plant, steam was utilized in liquid milk processing, cream pasteurization, cheddar cheese, mozzarella cheese, paneer, ice cream, basundi and ghee processes were found as 1.46, 3.00, 46.66, 87.21, 81.71, 8.83, 88.72, and 64.62 kg per 100 kg product, respectively and condensate losses were 7.25, 7.96, 6.97, 7.14, 7.25, 6.06, 9.52, and 6.88 per cent, respectively of the total heat per 100 kg product processing.

Keywords

Thermal Energy, Dairy Processing, Consumption, Steam, Industry, Pressure, Temperature.

Full Text

     

D. A. Chaudhary ¹, J. B. Upadhyay ¹, Vivek Koshta ¹

Affiliations
1 Department of Dairy Engineering, S.M.C. College of Dairy Science, Anand (Gujarat), IN

Abstract

The principle of detection of a biosensor is based on the specific interaction between the analyte of interest and the biological components. As a result of this specific interaction, different properties are changed, which can be detected and measured by transducers. The most important characteristics of biosensors are their specificity, high sensitivity, short response time; act as an integrated system, facility to automate them, versatility and low production cost. Biosensors are an important alternative in the food industry to ensure the quality and safety of products and process controls with effective, fast and economical methods. The use of enzymatic biosensor technology in food processing, quality control and on-line processes is promising compared to conventional analytical techniques. Recently the biosensor market in the food industry has increased by fifteen fold amounting to $150 million. The use of biosensor in the food industry may include nutrient analysis, detection of natural toxins and antinutrients, food process monitoring by measuring enzyme activity and microbial contamination, and rapid detection of genetically modified organisms (GMOs), proteins, vitamin B complex, essential amino and fatty acids, and hazardous residual materials comprising pesticides and antibiotics. Biosensors are classified according to the transduction mechanisms and biological reception mechanism. The biosensor may be divided into basic four main groups based on the transduction mechanisms which include optical, mass, electrochemical and thermal biosensor. In addition, the biological component used in biosensors include enzymes, microbial, immune, and nucleic acids, biochips (protein, DNA, and cell chips), and biomimetic sensors, which utilize artificial bio recognition elements (electronic nose and electronic tongue).

Keywords

Biosensors, Dairy, Food Industry.

Full Text