Sorption and thermodynamic properties of dry crystallized mix prepared using manual and mechanical stirring.

An attempt was made to develop mathematical models to describe the sorption behaviour and determine the thermodynamic properties of sorption of dry-crystallized mix at different water activities (between 0.113 and 0.973) and temperature ranging from 25 to 35 °C.

Application of image analysis technique to determine cleaning of ohmic heating system for milk.

Cleaning of equipment is one of the major areas of concern in food industry. Image analysis technique was used to assess the cleaning effectiveness and optimize the CIP protocol for ohmic heating setup. Process parameters selected for optimization of cleaning were caustic concentration (1.

Control of matting temperature during pressing of and its effect on quality.

An attempt was made to design, fabricate and evaluate a heat exchanger for controlling the matting temperature of during pressing. Based on preliminary investigations, the range of process parameters to be evaluated during the pressing of was selected as: pressure (2, 3, and 4 kg/cm), matting temperature (63, 66 and 69 °C) for pressing time of 8, 10 and 12 min. Experiments were designed in a central composite design for 20 runs and the was evaluated for its moisture content, hardness, springiness, chewiness, cohesiveness, bulk density, porosity and sensory attributes.