Presentation processing of food engineering

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.[1][2] 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.[1]
Due to the complex nature of food materials, food engineering also combines the study of more specific chemical and physical concepts such as biochemistry, microbiology, food chemistry, thermodynamics, transport phenomena, rheology, and heat transfer.[2] Food engineers apply this knowledge to the cost-effective design, production, and commercialization of sustainable, safe, nutritious, healthy, appealing, affordable and high-quality ingredients and foods, as well as to the development of food systems, machinery, and instrumentation.[3][4]
Wikipedia

Search
Food engineering
Article Talk
Language
Download PDF
Watch
Edit
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.[1][2] 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.[1]


Bread factory in Germany
Due to the complex nature of food materials, food engineering also combines the study of more specific chemical and physical concepts such as biochemistry, microbiology, food chemistry, thermodynamics, transport phenomena, rheology, and heat transfer.[2] Food engineers apply this knowledge to the cost-effective design, production, and commercialization of sustainable, safe, nutritious, healthy, appealing, affordable and high-quality ingredients and foods, as well as to the development of food systems, machinery, and instrumentation.[3][4]

History
edit
Although food engineering is a relatively recent and evolving field of study, it is based on long-established concepts and activities.[1] The traditional focus of food engineering was preservation, which involved stabilizing and sterilizing foods, preventing spoilage, and preserving nutrients in food for prolonged periods of time.[5] More specific traditional activities include food dehydration and concentration, protective packaging, canning and freeze-drying . The development of food technologies were greatly influenced and urged by wars and long voyages, including space missions, where long-lasting and nutritious foods were essential for survival.[2] Other ancient act

1. TEMPORARY GULLY CONTROL STRUCTURES - TYPES , INTRODUCTION TO PERMANENT GULLY CONTROL STRUCTURES - COMPONENTS OF PERMANENT STRUCTURES AND DESIGN. SOIL AND WATER CONSERVATION ENGINEERING (SWE-301) - 2+1

2. Gullies are formed by excessive surface runoff, flowing with high velocity and force , that are sufficient to detach and carry away the detached soil particles from the flow path. For controlling gully erosion, the following considerations are very important 1. Improving the catchment area of the gully 2. Stabilization of gully head 3. Safe conduct of water through the gully, provided that it is not a part of natural drainage system of the area. 4. Adoption of gully control measures to stabilize them. GULLY CONTROL

3. Gully control measures Control by vegetation Control by structures Temporary structures Permanent structures 1. Control by vegetation Growing vegetation provides a soil cover and protects the gully against scouring. It also reduces the flow velocity by increasing the hydraulic resistance of the channel section . If the flow velocity is reduced then the sediment loads carried by runoff may also be deposited over the gully bed. 2. Control by structures/check dams The structures constructed to check the velocity of flowing water in the gully are known as check dams. The working principles of check dam is given as under: They reduce the degree of slope of the gully bed by constructing a series of checks at regular interval, across the width in the gully. These check dams divide the longitudinal slope of gully bed into a series of steps with low risers and long flat treads. They reduce the velocity of running water by creating obstruction in flow path and thus making the silt to deposit over the gully bed. The series of such breaks increase the time of opportunity of flow in the gully , by which the scope for percolating of water into the soil gets increased.

4. . Check dam