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Information about ISAE-14

Published on February 24, 2014

Author: ramabhau


PowerPoint Presentation: Dr. R. T. Patil , Ex Director CIPHET, Ludhiana; Group Director, TIT-MBA, and Director, Technocrats Institute of Technology, Bhopal (MP) Energy Conserving Technologies for Post-Harvest Sector ESTD: 1999 IMPORTANCE: IMPORTANCE Energy-conserving postharvest technologies must take into consideration Technologies developed in the industrialized countries are not suitable for the developing countries-for economic, social, and strictly technical reasons and appropriate technologies need to be developed. The policy-makers too should provide incentives for energy saving and improved efficiency technologies Background : Background The post-harvest system in developing countries where the economies are primarily agricultural, is a major single consumer of energy. There is a need to give sufficiently high priority to improving energy efficiency, especially in traditional technologies that are responsible for the processing and preservation of a major portion of the food. Research efforts should be initiated to upgrade existing technologies to reduce the use, especially the waste, of energy, and also to utilize nonconventional sources of energy where possible. PowerPoint Presentation: Processing of Foodstuffs and Vegetables by Energy-Saving Enzymatic Technologies. The utilization of different enzymes in food processing technologies offer promising potential for energy saving. Enzymes used in industry permit either limited use of energy with identical output or an even lower energy requirement. The enzymes and enzyme systems are mainly pectolytic enzymes. The effects are quality improvement and decreased energy utilization. PowerPoint Presentation: The fermenting activity of microbes is extensively utilized in the dairy industry, where different starter cultures are used in the production of cheese, butter, sour milk products, cottage cheese, etc. Starter cultures result in safer and more controllable technology and decreased waste, and they save labour and lower the amount of raw materials required. The biological and nutritive values of the products are also higher as addition of CITOPAN improves bread quality PowerPoint Presentation: Microbiological processes are used in the meat industry, in ripening, curing, brining, and all improve product quality, making the products more reliable technologically and safer. The resulting pH decrease inhibits the propagation of non-desirable bacteria and increases the water evaporation of the product so that drying time is shortened. Mycelium offers the most promising potential for production of valuable protein and as a flavouring agent. PowerPoint Presentation: The experience that the spoilage of fruit and vegetable products at pH 4.5 is caused by moulds and yeast and that spoilage by spores occurs only in cases of extremely high contamination of the raw material. Accordingly, a hot filling system that would not require aseptic conditions in filling and sealing operations may be adopted. The optimum heating conditions for destroying undesirable microflora and inactivating enzyme systems at commercial production level reduces production costs without changing product quality. As heating and cooling temperatures are crucial, this is an important contribution to energy management. PowerPoint Presentation: The Japanese experience in energy conservation food processing indicates that controlling the balancing water in pans in sugar refineries, the introduction of a non-cooking fermentation process in alcohol production (enzymes are used for saccharization of raw starch, technologies using membranes in concentration of liquids, and isolation of solutes effectively save the energy. Simple solutions such as the insertion of a heat pipe into the centre of brewing tanks are frequently very effective. PowerPoint Presentation: The use of crop residues has made the oil palm mills in Malaysia self-sufficient in energy. The additional use of the oil palm mill effluent, as a pollution control method through biogas generation, presents a potential for turning these mills into net exporters of energy. The dryer combining a solar collector and a diesel burner for a heat energy source along with electricity for air circulation within the dryer is cheaper for most crops. PowerPoint Presentation: Starch, an important food-industry product, is obtained from potatoes, corn, and rice. The change from a wet milling process for corn to the use of ensiled corn is energy-intensive process without deterioration of product quality. The potatoes undergo lactic acid bacterial culture fermentation. This solves the problem of storage in silos. This method of starch production from potatoes means less capital investment, less energy use, and no loss in quality. PowerPoint Presentation: In recent years in India we have worked on three such low energy processes, Mechanical expression water from Onion and drying low moisture pomace for getting onion powder, Mechanical crushing of green chillies and expressing puree to get dried green chilli powder from low moisture pulp and Use of extrusion as a pre-treatment to potato paste to produce collets which are dried further with less energy compared to whole potato and powdered to get the potato flour. Hence there is a need to work on such out of the box processes which while saving energy also provide newer products for consumers. Thanks: Thanks

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