The Potential Use of Cavitation Technology in the Production of Fondant Sweets | Chapter 10 | Current Perspectives in Agriculture and Food Science Vol. 3

 The item investigates the changes in the physical, chemical, and organoleptic features of unglazed fondant sweets led to by the substitution of reverse syrup for vigor syrup.  Technologies developed at VNIIKP were working to obtain reverse syrup (IS) and invert maple syrup with cavitation effects (IScav). Cavitation is the composition of bubbles (cavities) in the liquid aspect. Invert syrup prevents burn and sugar transparent growth. Invert syrup maybe used to extend the useful life of product of fondant candies and enhance their organoleptic value after a cavitation treatment. During the depository period (35 days, 5°C, non-close), microstructure change study has shown that the use of IScav in the formulation gives better consequence. Invert syrup maybe created using cavitation accompanying a 100th sucrose transposition, a 20% moisture content, and a medium dispersion of 0.2–0.4 microns. IScav has a bigger dynamic stickiness, more water activity, and a lower density than IS. As long as the standard signs of microbiological safety are met, growing the system's dispersal results in better moisture retention. Fondant sweetmeats made with cavitated maple syrup have a fine crystalline texture that gives bureaucracy a more delicate, fluid consistency.

Author(s) Details:

L. V. Zaitseva,
All-Russian Research Institute of Confectionery Industry (VNIIKP) – Branch of V.M. Gorbatov Federal Research Centre for Food Systems of RAS, 107023, Elektrozavodskaya St., 20, bldg. 3, Moscow, Russia.

Y. A. Uskova,
All-Russian Research Institute of Confectionery Industry (VNIIKP) – Branch of V.M. Gorbatov Federal Research Centre for Food Systems of RAS, 107023, Elektrozavodskaya St., 20, bldg. 3, Moscow, Russia.

M. A. Pesterev,
All-Russian Research Institute of Confectionery Industry (VNIIKP) – Branch of V.M. Gorbatov Federal Research Centre for Food Systems of RAS, 107023, Elektrozavodskaya St., 20, bldg. 3, Moscow, Russia.

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Numerical Analysis of the Effect of Dynamic Viscosity Associated with a Continuously Moving Heated Horizontal Plate | Chapter 11 | Novel Perspectives of Engineering Research Vol. 6

 The impact of changing dynamic viscosity in combination with viscous dissipation on convective heat transfer in a fluid-filled rectangular cavity is studied using numerical simulations. At the top of the chamber, a heated horizontal plate is kept at temperature Tw and moves at a constant velocity Uw. Additionally, cold isothermal walls limit it on the left vertical and lower horizontal sides, whereas an adiabatic vertical wall limits it on the right. In the cavity, a quenching media was injected. The governing equations were transformed to non-dimensional form and solved using the C++ computer language's finite difference scheme numerical approach. The experiment was carried out on a variety of fluids, including oil with a Prandtl number of 10, air with a Prandtl number of 0.7, and liquid metal with a Prandtl number of 0.01, for a range of viscosities, parameters in the range 5*10-1 to 9*10-1, heat capacity in the range 1Cp10, fixed Eckert numbers, Ec = 1.0, and mixed convection parameter, Gr/Re2 = 1.0, Profiles are used to show the numerical results that have been generated. When the specific heat capacity and Prandtl number are greater than unity and the viscous dissipation is fixed, the results show that dynamic viscosity has a significant impact on velocity and temperature profiles. Furthermore, for Prandtl values greater than unity, raising the dynamic viscosity reduces the fluid's maximum velocity significantly. The findings will aid in the design of heat exchanger equipment and serve as a benchmark for industries such as wire drawing, continuous rolling, and glass fibre manufacture.

Author(S) Details

M. A. Waheed
Department of Mechanical Engineering, College of Engineering, University of Agriculture, P. M. B. 2240, Abeokuta, Nigeria.

E. O. Sangotayo
Department of Mechanical Engineering, Ladoke Akintola University of Technology, P. M. B. 4000, Ogbomoso, Nigeria.

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