Specification for polythene tube (Type 425) for general purposes including chemical and food industry uses

1953 ◽  
Keyword(s):  
Food Industry ◽  
Polythene Tube ◽  
Tube Type

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Analysis of LPG diffusion flame in tube type burner

2019 ◽  
Vol 13 (3) ◽  
pp. 5278-5293
Author(s):  
Vipul Patel ◽  
Rupesh Shah
Keyword(s):  
Diffusion Flame ◽  
Emission Characteristic ◽  
Flame Stability ◽  
Liquefied Petroleum Gas ◽  
Air Velocity ◽  
Length Fraction ◽  
Low Emission ◽  
Tube Type ◽  
Stability Limits ◽  
Co Emission

The present research aims to analyse diffusion flame in a tube type burner with Liquefied petroleum gas (LPG) as a fuel. An experimental investigation is performed to study flame appearance, flame stability, Soot free length fraction (SFLF) and CO emission of LPG diffusion flame. Effects of varying air and fuel velocities are analysed to understand the physical process involved in combustion. SFLF is measured to estimate the reduction of soot. Stability limits of the diffusion flame are characterized by the blowoff velocity. Emission characteristic in terms of CO level is measured at different equivalence ratios. Experimental results show that the air and fuel velocity strongly influences the appearance of LPG diffusion flame. At a constant fuel velocity, blue zone increases and the luminous zone decreases with the increase in air velocity. It is observed that the SFLF increases with increasing air velocity at a constant fuel velocity. It is observed that the blowoff velocity of the diffusion flame increases as fuel velocity increases. Comparison of emission for flame with and without swirl indicates that swirl results in low emission of CO and higher flame stability. Swirler with 45° vanes achieved the lowest CO emission of 30 ppm at Φ = 1.3.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

Gums and Stabilisers for the Food Industry 9

1998 ◽  
Author(s):  
Peter A. Williams ◽  
Glyn O. Phillips
Keyword(s):  
Food Industry

Valorisation of by-Products/Waste of Agro-Food Industry by the Pyrolysis Process

2016 ◽  
Vol 3 (1) ◽  
pp. 1-11 ◽  
Author(s):  
D. Fino ◽  
◽  
Y.S. Camacho ◽  
S Bensaid ◽  
B. Ruggeri ◽  
...  
Keyword(s):  
Food Industry ◽  
Pyrolysis Process ◽  
By Products
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