tag:blogger.com,1999:blog-33802601490546819062011-11-28T06:13:34.945+05:30A forum for all the Food Engineer's, Food Technologist's and people from allied fields. Let us share our knowledge and improve our skills by uniting. Let's have an open discussion and help each other.NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.comBlogger161100tag:blogger.com,1999:blog-3380260149054681906.post-27680162957641074302011-10-22T21:38:00.004+05:302011-10-22T21:41:06.582+05:30

Just published my first peer reviewed review article: Nonthermal Plasma Inactivation of Food-Borne Pathogens (click above to view the abstract)

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.comtag:blogger.com,1999:blog-3380260149054681906.post-3245149950413913552011-06-09T10:50:00.001+05:302011-06-09T11:36:44.211+05:30

Just published a book, "Trends in food packaging" as a co-author.

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.comtag:blogger.com,1999:blog-3380260149054681906.post-6624990173055748882011-06-04T16:41:00.002+05:302011-06-26T11:06:14.331+05:30

Today, I successfully performed my first CFD simulation on software. Here, I have used a 2-D plot. The problem definition is something like this:We have 2 parallel plates, between which we have a hot aluminum sphere (say, at 100 deg celsius). Water is flowing from the left end at say, 10 deg celcius at a velocity of say, 1m/s. we want to simulate this condition to get meaningful results. For this

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com2tag:blogger.com,1999:blog-3380260149054681906.post-74334353835081402732011-05-31T11:21:00.002+05:302011-06-09T11:38:12.989+05:30

Just published my first book: "Acoustic fields in food processing- Fundamentals and applications"

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-77826457374080555072011-02-05T16:25:00.000+05:302011-02-05T16:25:30.400+05:30

Simplified, General protocol of MC simulation The map presented here provides the basic protocol of a MC simulation. This will allow us to understand the basic procedure and with some common sense we can understand as to what goes on during the simulation process in a computer. Well the process is iterative and is repeated several times (10,000 is a good number in general). Fig. Monte Carlo

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-68493508913233861862011-02-05T02:23:00.000+05:302011-02-05T02:40:03.267+05:30

MC in predictive microbiology I have created this map to make us appreciate the  the need of probabilistic approach in predictive microbiology. This will hopefully enable us to expand the horizons of our discussion to yet another important area of food engineering in future. Fig. Need for Monte Carlo methods in predictive microbiology

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-49160562090964093562010-11-28T02:08:00.000+05:302011-02-05T16:34:15.098+05:30

Monte Carlo Simulation  The name "Monte Carlo" may sound very complicated and hi-fi stuff to anyone with average skills in the art (at least to me..before I started).However, unlike the common expectation it's a very simple (depends on the depth) technique that can be employed to solve and model complicated real life problems, where a high degree of uncertainty can be expected.Before I even

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-55447019105156190652010-11-20T17:16:00.001+05:302010-11-20T17:16:56.160+05:30

A Food Engineer has a wide variety of tasks to complete and the work can be quite widespread and varied.  Some of the things a Food Engineer might be involved with are things like coming up with new foods, designing the production process and ensuring it is carried out effectively, operating manufacturing and designing environmentally friendly waste treatment systems. A Food Engineer has the

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-61084015917866221162010-06-25T11:59:00.000+05:302010-11-28T02:11:28.967+05:30

Let us begin again with a Dictionary definition of a model…. The Collin’s Cobuild dictionary defines a model as … 1. A model of an object is a physical representation that shows what it looks like or how it works. The model is often smaller than the object it represents (This definition speaks of the physical models…). 2. A model of a system or process is a theoretical description that can help

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-90602716821892097822010-06-23T22:54:00.000+05:302010-11-28T02:15:46.345+05:30

“Sometimes I really wonder why we learn so much of mathematics (actually speaking he told calculus, integration and all that) when we never use them in our real life”, said one of my friends, way back when I was in class 12th. I grinned and told him Mathematics is interesting, and I solve because I simply like it and it helps me in physics classes. But it was only a few days ago when I realized

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-39925595015395607912010-01-16T17:22:00.001+05:302011-06-07T02:53:06.215+05:30

THE CHEMICAL POTENTIALExplaining Solubility & Partitioning Defining Chemical potential In a homogeneous mixture each component i has a chemical potential µi defined as the partial molar free energy of that component (i.e., the change in Gibbs energy per mole of component n1 added, for addition of an infinitesimally small amount). It is given by: Where µi0 is the standard chemical potential of

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-7276864840409933722009-09-14T19:19:00.000+05:302010-11-28T02:44:15.484+05:30

What do we mean by separation? Most biological substances occur as mixtures of different components in the gas, liquid or solid phase. In order to separate or remove one or more of the components from the original mixture, it must be contacted with another phase. The 2 phases are brought into more or less intimate contact with each other so that a solute can diffuse from one to another. {Note:

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-12831886597081621102009-09-12T16:13:00.000+05:302010-11-28T02:43:21.075+05:30

Food engineering is a relatively new branch of engineering based on the chemical industry, where process engineering was developed. Chemical engineers have built process technology with dimensions not frequently found, which has been very advantageous. Most of this technology can be applied to the food industry. Any chemical or food process can be divided into so called basic or unit operations

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-8129283377738513532009-08-13T19:31:00.001+05:302009-09-11T09:59:24.173+05:30

In all processes we commonly encounter, in which a system is not in equillibrum, the system evolves in such a way that it tends to equillibrum by transferring one or more of its properties mentioned in the previous post i.e. mass, heat (energy), or momentum. This forms the basis for our defination. "Transport Phenomena" can be defined as PHYSICAL phenomena exhibited when a system tends towards

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-57940403725252939132009-08-12T22:42:00.001+05:302010-11-28T02:42:33.686+05:30

Can u think of a unit operation in food processing which doesn't involve either energy (or heat) or momentum or mass transport ? Even the seperation processes do involve energy or mass transport, if not visible at macroscopic scale, then one can appreciate at molecular level. (If you can think of any such operation u can suggest me and I'll justify myself) These three transport processes viz.

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com0tag:blogger.com,1999:blog-3380260149054681906.post-54251028939346595632009-07-17T15:06:00.000+05:302010-11-28T02:42:12.860+05:30

Hello everyone,This blog is for all the food engineer's and process engineer's where they can share their ideas and knowledge.All chemical engineer's are heartly welcom'd (infact, food engineering is based on chemical engineering principles and we are gr8ful to you).I'll try my best to post as many topics as possible, to help student's and beginner's. (as frequent as possible, during my idle time

NNhttp://www.blogger.com/profile/03334568068456776179noreply@blogger.com4