Related Research Articles
An electric current is a flow of charged particles,such as electrons or ions,moving through an electrical conductor or space. It is defined as the net rate of flow of electric charge through a surface. The moving particles are called charge carriers,which may be one of several types of particles,depending on the conductor. In electric circuits the charge carriers are often electrons moving through a wire. In semiconductors they can be electrons or holes. In an electrolyte the charge carriers are ions,while in plasma,an ionized gas,they are ions and electrons.
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration,such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food,food waste can be reduced,which is an important way to decrease production costs and increase the efficiency of food systems,improve food security and nutrition and contribute towards environmental sustainability. For instance,it can reduce the environmental impact of food production.
In the field of food processing,pasteurization is a process of food preservation in which packaged and unpacked foods are treated with mild heat,usually to less than 100 °C (212 °F),to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease,including vegetative bacteria,but most bacterial spores survive the process.
Ohm's law states that the electric current through a conductor between two points is directly proportional to the voltage across the two points. Introducing the constant of proportionality,the resistance,one arrives at the three mathematical equations used to describe this relationship:
A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to vibrate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm(1–1.5 inches) of a homogeneous,high-water-content food item.
The electrical resistance of an object is a measure of its opposition to the flow of electric current. Its reciprocal quantity is electrical conductance,measuring the ease with which an electric current passes. Electrical resistance shares some conceptual parallels with mechanical friction. The SI unit of electrical resistance is the ohm,while electrical conductance is measured in siemens (S).
Ultra-high temperature processing (UHT),ultra-heat treatment,or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) –the temperature required to kill bacterial endospores –for two to five seconds. UHT is most commonly used in milk production,but the process is also used for fruit juices,cream,soy milk,yogurt,wine,soups,honey,and stews. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. An alternative process is flash pasteurization,in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds.
Thermoelectric cooling uses the Peltier effect to create a heat flux at the junction of two different types of materials. A Peltier cooler,heater,or thermoelectric heat pump is a solid-state active heat pump which transfers heat from one side of the device to the other,with consumption of electrical energy,depending on the direction of the current. Such an instrument is also called a Peltier device,Peltier heat pump,solid state refrigerator,or thermoelectric cooler (TEC) and occasionally a thermoelectric battery. It can be used either for heating or for cooling,although in practice the main application is cooling. It can also be used as a temperature controller that either heats or cools.
Sterilization refers to any process that removes,kills,or deactivates all forms of life and other biological agents present in or on a specific surface,object,or fluid. Sterilization can be achieved through various means,including heat,chemicals,irradiation,high pressure,and filtration. Sterilization is distinct from disinfection,sanitization,and pasteurization,in that those methods reduce rather than eliminate all forms of life and biological agents present. After sterilization,an object is referred to as being sterile or aseptic.
Joule heating is the process by which the passage of an electric current through a conductor produces heat.
Food engineering is a scientific,academic,and professional field that interprets and applies principles of engineering,science,and mathematics to food manufacturing and operations,including the processing,production,handling,storage,conservation,control,packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical,mechanical,civil,chemical,industrial and agricultural engineering,food engineering is considered a multidisciplinary and narrow field.
Food technology is a branch of food science that addresses the production,preservation,quality control and research and development of food products.
Electrical contact resistance is resistance to the flow of electric current caused by incomplete contact of the surfaces through which the current is flowing,and by films or oxide layers on the contacting surfaces. It occurs at electrical connections such as switches,connectors,breakers,contacts,and measurement probes. Contact resistance values are typically small.
Dennis R. Heldman is a food engineer. He served as president of the Institute of Food Technologists during 2006–2007.
Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration. Aseptic processing has almost completely replaced in-container sterilization of liquid foods,including milk,fruit juices and concentrates,cream,yogurt,salad dressing,liquid egg,and ice cream mix. There has been an increasing popularity for foods that contain small discrete particles,such as cottage cheese,baby foods,tomato products,fruit and vegetables,soups,and rice desserts.
In heat transfer,thermal engineering,and thermodynamics,thermal conductance and thermal resistance are fundamental concepts that describe the ability of materials or systems to conduct heat and the opposition they offer to the heat current. The ability to manipulate these properties allows engineers to control temperature gradient,prevent thermal shock,and maximize the efficiency of thermal systems. Furthermore,these principles find applications in a multitude of fields,including materials science,mechanical engineering,electronics,and energy management. Knowledge of these principles is crucial in various scientific,engineering,and everyday applications,from designing efficient temperature control,thermal insulation,and thermal management in industrial processes to optimizing the performance of electronic devices.
Trilochan Sastry is the Chairman,Founder Member and Trustee of the Association for Democratic Reforms. He was formerly the Dean at Indian Institute of Management,Bangalore,,and now,he is a faculty in faculty member in the Decision Sciences Area there. He is also the Founder &Secretary of the Centre for Collective Development (CCD) and the Founder of Farmveda.
Endospore staining is a technique used in bacteriology to identify the presence of endospores in a bacterial sample. Within bacteria,endospores are protective structures used to survive extreme conditions,including high temperatures making them highly resistant to chemicals. Endospores contain little or no ATP which indicates how dormant they can be. Endospores contain a tough outer coating made up of keratin which protects them from nucleic DNA as well as other adaptations. Endospores are able to regerminate into vegetative cells,which provides a protective nature that makes them difficult to stain using normal techniques such as simple staining and gram staining. Special techniques for endospore staining include the Schaeffer–Fulton stain and the Moeller stain.
Michèle Marcotte is an American food scientist who is a pioneer in food processing research. As a federal scientist with Agriculture and Agri-Food Canada (AAFC),she created a new method of fruit dehydration which can also be applied to vegetables,meat,or fish known as osmotic dehydration. Collaboration with private industry led to the design,development,installation,and start-up of a custom build dried-cranberry production line that is unique to the world. Her research was recognized with several awards including one from the Canadian Society for Bioengineering. Marcotte is currently the Director of the Ottawa Research and Development Centre located at the Central Experimental Farm in Canada.
Food and biological process engineering is a discipline concerned with applying principles of engineering to the fields of food production and distribution and biology. It is a broad field,with workers fulfilling a variety of roles ranging from design of food processing equipment to genetic modification of organisms. In some respects it is a combined field,drawing from the disciplines of food science and biological engineering to improve the earth's food supply.
References
- ↑ "ACADEMIC POSITIONS".
- ↑ "People".
- ↑ "Welcome to the Sudhir Sastry Research Group web page".
- ↑ "Past President: Dr. Sudhir Sastry, The Ohio State University".
- 1 2 "Sudhir K. Sastry Awards" (PDF).
- 1 2 "Sastry, International Expert in Food Processing, Packaging, Receives 2007 OARDC Senior Faculty Research Award".
- 1 2 "ICEF12".
- 1 2 "International Food Engineering Award" (PDF).
- 1 2 "Several FABE Faculty and Staff Honored at the 2022-2023 CFAES Awards".
- ↑ "Sudhir Sastry, The Ohio State University (Columbus), USA".
- ↑ Lalo, Julie (April 24, 1985). "Penn State using research grants to update home canning methods". The Daily Item. p. 6.
- ↑ "Sudhir K. Sastry".
- ↑ "Center for Advanced Processing and Packaging Studies (CAPPS)" (PDF).
- ↑ "OSU Tenth in Nation". The Galion Inquirer. September 3, 2010. p. 3.
- 1 2 "Apparatus and method for measurement of ph over a wide range of pressure".
- ↑ "Project Listing".
- ↑ "Research Areas".
- ↑ "Ohmic Heating in Food Processing".
- ↑ "Effects of electroconductive heat treatment and electrical pretreatment on thermal death kinetics of selected microorganisms".
- ↑ "Inactivation kinetics of Bacillus coagulans spores under ohmic and conventional heating".
- ↑ "Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating".
- ↑ "Inactivation Kinetics of Alicyclobacillus acidoterrestris Spores in Orange Juice by Ohmic Heating: Effects of Voltage Gradient and Temperature on Inactivation".
- ↑ "Ohmic and Inductive Heating".
- ↑ "Growth kinetics of Lactobacillus acidophilus under ohmic heating".
- ↑ "The effects of ohmic heating frequency on hot-air drying rate and juice yield".
- ↑ "Extraction Using Moderate Electric Fields".
- ↑ "Method and apparatus for peeling produce".
- ↑ "Space Cooking: Feeding Astronauts on Mars-bound Missions".
- ↑ "Ohmic heating packet".
- ↑ "Device and Container for Reheating and Sterilization".