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| Swami, Shrikant Baslingappa; Thakor, Nayan Singh; Wagh, Seema S.. |
| The viscosity of the food products (kokum, karonda, mango pulp and cashew apple syrup) was determined at temperatures 20ºC, 30ºC, 40ºC, 50ºC and 60ºC and at different spindle speed such as 0.07, 0.09, 0.1, 1.1 and 17 r min-1 for mango pulp and 17, 140, 150, 160, 180 and 200 r min-1 for kokum, karonda and cashew apple syrup using Brookfield viscometer. The kokum, karonda, mango pulp and cashew apple syrup showed shear thinning behavior and pseudo-plastic in nature (n |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Engineering; Food Process Engineering; Food Science; Food Rheology kokum; Karonda; Mango pulp; Cashew apple syrup; Rheology; Viscosity. |
| Ano: 2013 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2617 |
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| Sekar, Abinaya. |
| The spices in India have been playing a great role in strengthening the economic conditions because of their characteristic aroma and presence of etheric oils which is mostly obtained after grinding. Grinding of spices generates heat which leads to loss of volatile oils and production of lower quality spice powders. To overcome this, cryogenic grinding system which uses Liquid Nitrogen or Liquid Carbon dioxide was developed. Being expensive, it wasn’t commercialized much in India. The main objective of this research was to study the effect of low temperature grinding of turmeric rhizome and development of pre-cooling unit for cooling turmeric. Performance evaluation was done at 5, 10, 15°C by circulating chill water through double jacketed pre-cooling... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food Process Engineering. |
| Ano: 2018 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/4874 |
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