Showing papers by "Ganesan Narsimhan published in 1989"
TL;DR: In this article, a formalism is developed for the prediction of the rate of nucleation in liquids which as opposed to the usual quasi-thermodynamic treatment does not employ the macroscopic concept of interfacial tension for small clusters and the principle of detailed balance.
64 citations
01 Aug 1989
TL;DR: In this paper, the authors developed procedures, techniques, data and other information that will aid in design of cost effective and energy efficient drying processes that produce high quality foods, and used this information to develop recommendations and strategies for improved dryer design and control.
Abstract: The ultimate goal of the project is to develop procedures, techniques, data and other information that will aid in design of cost effective and energy efficient drying processes that produce high quality foods. This objective has been sought by performing studies to determine the pertinent properties of food products, by developing models to describe the fundamental phenomena of food drying and by testing the models at laboratory scale. Finally, this information is used to develop recommendations and strategies for improved dryer design and control. This report is the executive summary of the program. 27 refs., 5 tabs.
8 citations
01 Aug 1989
TL;DR: In this article, the types of physical and chemical changes common in food drying and the important factors for them were reviewed, and the overall objectives of this study were to identify major quality change in foods caused by more than» drying process and to get the knowledge of the relationship between the quality change and factors known to affect them.
Abstract: The ultimate goal of the project is to develop procedures, techniques, data and other information that will aid in the design of cost effective and energy efficient drying processes that produce high quality foods. This objective has been sought by performing studies to determine the pertinent properties of food products, by developing models to describe the fundamental phenomena of food drying and by testing the models at laboratory scale. Finally, this information is used to develop recommendations and strategies for improved dryer design and control. This volume emphasizes a detailed literature review and several extensive experimental studies. Since the basic principle of food dehydration is the removal of water from food, the process of removing water causes quality changes which can be categorized as physical, chemical, and nutritional. These changes often have adverse effects on the quality of the resulting dehydrated food. In this work, the types of physical and chemical changes common in food drying and the important factors for them were reviewed. Pertinent kinetic models and kinetic data reported in literature were also collected and compiled as the results of review study. The overall objectives of this study were to identify major quality change in foods caused bymore » drying process and to get the knowledge of the relationship between the quality change and factors known to affect them. The quality parameters reviewed included: browning, lipid oxidation, color loss, shrinkage, solubility, texture, aroma and flavor, vitamin and protein loss and microbiological concerns. 54 refs., 74 figs., 49 tabs.« less
1 citations