By H Das
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Additional resources for Food processing operations analysis
M-3) of fat globule membrane can be estimated from densities and weight fraction of components constituting the membrane. kg membrane-I) are the weight fractions of phospholipid and protein respectively present in fat globule membrane. m-3) of phospholipid, protein and water respectively. -P1(" / 6)d; ... (3) where, Fm (kg. m-3) is the density of milk fat. kg milk-I) is the weight fraction offat present in milk and xp is the weight fraction of phospholipid present in milk fat. (5) Breakdown of Fat Globule in Homogenizing Valve When fat globule is sheared, a negative pressure is created at nodal axis n-n (Fig.
Saturated solution of potassium nitrate was used for creating the 90 % relative humidity environment. After every 15 days, one of the pouches was taken out, its content was mixed thoroughly and analyzed for (i) Moisture content Xm (kg water. kg dry solid-I), (ii) Water activity a wm (fraction) and (iii) Sticky point temperature Tsm (OC). Water vapor permeation through the packaging material increased moisture content of the powder and at certain moisture content, the powder developed stickiness and caking.
One of the methods of measuring water vapor permeability of a packaging material can be the following. A known weight of dehydrated silica gel is kept inside a pouch made up of the packaging material. The pouch is heat sealed and stored inside a controlled temperature environment maintained at high relative humidity such that water vapor permeates through the material and increases the weight of silica gel. Weight of the gel can be measured at 1 - 2 days interval for 6 - 7 days. Water vapor permeability of packaging material can be computed from a plot of silica gel weight and time of storage.