مشاوره، سوال و درخواست مطالب صنایع غذایی
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*هدفتون اگه ارشد باشه، جزوه های دانشگاه دولتی جدید رو گیر بیارین معمولاً طراحهای مشهور همه جا شناخته شده هستن! + کتابهایی مثل شیمی و میکروب و ریاضی و زبان باید دم دستتون باشه و خریداری کنین!
*اگه هدفتون مطالعه باشه، کتابخونه دانشگاه، فقط به دانشجوها با داشتن کارت عضویت کتابخونه، 2 تا 4 کتاب امانت می دن+ کتابخونه های مرکزی جامعی هم هستن که بعضی وقتها کتابایی دارن ک خود دانشگاهها ندارن به کتابخونه های عمومی مرکزی و جامع شهرتون یا شهر هم جوارتون مراجعه کنبن و عضو شین و امانت بگیرین!
این کتابها فایل ندارن که ما در اختیارتون بذاریم! به غیر از منابع لاتین که هر کدومو خواستین درخواست بدین دسترسی داشته باشیم، می ذاریم براتون.
علوم و صنایع غذایی - منابع دانشگاهی
شيمي مواد غذايي:
شيمي مواد غذايي, دکتر حسن فاطمي, شرکت سهامي انتشار
مباني شيمي مواد غذايي, ترجمه دكتر بابک قنبرزاده, انتشارات آييژ
شیمی مواد غذایی دوجلدی-دکتر حامدی، جهاد دانشگاهی
ميکروبيولوژي مواد غذايي:
ميکروبيولوژي غذايي مدرن, جيمز.ام. جي ,جلد 1 و2 , ترجمه دکتر علي مرتضويان و ..., انتشارات دانشگاه فردوسي مشهد
ميکروب شناسي مواد غذايي, ويليام فريزر و دنيس وستاف, ترجمه دکتر حاجيه قاسميان صفايي, انتشارات ماني
اطلس ميكروبيولوژي مواد غذايي، سيد علي مرتضوي و همكاران، انتشارات دانشگاه فردوسي مشهد
تکنولوژي روغن:
چربي ها و روغن هاي نباتي خوراکي, ويژگي ها و فرآوري, ترجمه و تدوين فرشته مالک, انتشارات فرهنگ و قلم
تکنولوژي غلات:
مقدمه اي به تکنولوژي فرآورده هاي غلات, مهندس رسول پايان, انتشارات نورپردازان
مباني فرآورده هاي غلات, جلد 1 و2 , دکتر ناصر رجب زاده, انتشارات دانشگاه تهران
تکنولوژي کمپوت و کنسرو:
کنسروسازي , مهندس رسول پايان, انتشارات آييژ
اصول کنسرو سازي, جواد حصاري
اصول نگهداري مواد غذايي:
اصول نگهداري مواد غذايي, دکتر حسن فاطمي
تکنولوژي لبنيات:
تکنولوژي شير و فرآورده هاي لبني, ترجمه دکتر علي مرتضويان و ..., انتشارات دانشگاه فردوسي مشهد
صنعت شير، جلد 1 و 2، ترجمه فرهاد فرهنودي، انتشارات شركت جهاد تحقيقات و آموزش
تکنولوژي قند:
اصول صنايع شکر, مهندس غلامرضا مصباحي
تکنولوژي قند, مهندس رضا اسماعيل زاده كناري
اصول مهندسي صنايع غذايي:
اصول مهندسي صنايع غذايي, آر. پائول سينگ, ترجمه دکتر عتي مرتضويان و ..., انتشارات دانشگاه فردوسي مشهد
اصول مهندسی صنایع غذایی، حمید توکلی پور (شباهت محتوایی %80 داره با منبع بالا)
اصول انتقال حرارت, دکتر محمد چالکش اميري, انتشارات دانشگاه صنعتي اصفهان
اصول طراحي کارخانجات:
اصول طراحي کارخانه هاي مواد غذايي, مهندس رضا اسماعيل زاده کناري و دکتر علي معتمد زادگان, نشر علوم کشاورزي
ساير مراجع:
principles of food chemistry, John M . deMan ,Aspen publisher ,Inc
Food, the chemistry of its components, T.P Coultate, south bank university, London, UK
Food chemistry, H.D.Belitz, W. Grosch, springer
Bailey's Industrial fat & oil products, ed.Y.H.Hui, John Wiley and sons Inc. USA
Modern dairy technology, vol 1 &2 , Robinson R.K, Aspen pub
cereal & cereal products: chem. & tech. Dendy, D.A.V, Aspen pub
processing vegetable: Sci & Tech. Smith, D.S, Technomic pub
Sugar Technology, beet & cane manufacture, Van Der Poel, P.W. BSDF, pub
آخرین ویرایش:
آپلود فایل ضمیمه
آپلود فایل ضمیمه
aART7
از قسمت معرفی، مطالبی که به درد بخور باشن، می تونین دربیارین.
آپلود فایل ضمیمه
aART7
از قسمت معرفی، مطالبی که به درد بخور باشن، می تونین دربیارین.
آخرین ویرایش:
farzaneh-haneh
عضو جدید
سلام ،من درمورد خط تولید ترشی کمک لازم دارم اگه کسی بتونه کمکم کنه ممنون میشم
farzaneh-haneh
عضو جدید
کنسروهای گوشتی و غیر گوشتی-ترشیجات وشورجات
کنسروهای گوشتی و غیر گوشتی-ترشیجات وشورجات
سلام من فرزانه هستم مدیر کنترل کیفیت شرکت صنایع غذایی کامکار جنوب ایذه-خوشحال میشم با شما دوستان تبادل اطلاعات کنم
کنسروهای گوشتی و غیر گوشتی-ترشیجات وشورجات
سلام من فرزانه هستم مدیر کنترل کیفیت شرکت صنایع غذایی کامکار جنوب ایذه-خوشحال میشم با شما دوستان تبادل اطلاعات کنم
آخرین ویرایش:
farzaneh-haneh
عضو جدید
کدوم یک از دوستان تا حالا از محصولات شرکت ما استفاده کردند؟ کنسرو ماهی تون با برندهای شیمبار-برکه و موج؟ نظرتون درمورد محصولات ما چیه؟
آخرین ویرایش:
Engineer Power
عضو جدید
ما که استفاده نکردیم
افزودن لینک ضمیمه
افزودن لینک ضمیمه
با توجه به فایلهای زیر می تونین مراحل فلوچارتها و ترتیب اونها رو طراحی کنین:
BROCHURE
UNIDO TECHNOLOGICAL MANUAL
MACHINERY
PROCESSING
افزودن لینک ضمیمه
با توجه به فایلهای زیر می تونین مراحل فلوچارتها و ترتیب اونها رو طراحی کنین:
BROCHURE
UNIDO TECHNOLOGICAL MANUAL
MACHINERY
PROCESSING
آخرین ویرایش:
SOURCE: http://www.fao.org
Pickles
Vegetables such as cucumber, cabbage, olive and onion are fermented by lactic acid bacteria which can grow in low concentrations of salt. The bacteria ferment sugars in the food to form lactic acid, which then prevents the growth of food poisoning bacteria and moulds or other spoilage micro-organisms. The amount of added salt controls the type and rate of the fermentation. If for example 2-5% salt is used, a natural sequence of different types of bacteria produce the lactic acid. If higher concentrations of salt (up to 16%) are used, a different product called 'salt stock' pickle is produced, which is preserved by the salt and not by fermentation. Fruits and vegetables can be preserved in this way as a method of intermediate storage to spread production over several months throughout the year.
Sometimes, sugar is added to increase the rate of fermentation or to make the product sweeter. Alternatively, vegetables may be packed in vinegar (acetic acid), salt and sometimes sugar to produce a variety of pickled products. Because these vegetables are not fermented they have a different flavour and texture. They are usually pasteurised. Sweet pickles are made from single fruits or mixtures of fruits and vegetables. They are preserved by the combined action of lactic or acetic acid, sugar and in some cases added spices. A summary of the different types is shown in Table 10 and a process chart (Figure 14) describes their production.
Pickles
Vegetables such as cucumber, cabbage, olive and onion are fermented by lactic acid bacteria which can grow in low concentrations of salt. The bacteria ferment sugars in the food to form lactic acid, which then prevents the growth of food poisoning bacteria and moulds or other spoilage micro-organisms. The amount of added salt controls the type and rate of the fermentation. If for example 2-5% salt is used, a natural sequence of different types of bacteria produce the lactic acid. If higher concentrations of salt (up to 16%) are used, a different product called 'salt stock' pickle is produced, which is preserved by the salt and not by fermentation. Fruits and vegetables can be preserved in this way as a method of intermediate storage to spread production over several months throughout the year.
Sometimes, sugar is added to increase the rate of fermentation or to make the product sweeter. Alternatively, vegetables may be packed in vinegar (acetic acid), salt and sometimes sugar to produce a variety of pickled products. Because these vegetables are not fermented they have a different flavour and texture. They are usually pasteurised. Sweet pickles are made from single fruits or mixtures of fruits and vegetables. They are preserved by the combined action of lactic or acetic acid, sugar and in some cases added spices. A summary of the different types is shown in Table 10 and a process chart (Figure 14) describes their production.
SOURCE: http://www.fao.org
Salted vegetables
Salted vegetables are made by building up alternate layers of chopped or shredded vegetable such as cabbage, with layers of salt in a sealed drum (see also Section 1.2.1). The salt has two preservative actions: it draws out water from the vegetables by osmosis to form a concentrated brine in the base of the drum; and salt also has a direct anti-microbial action. The high levels of salt are reduced by washing the products before they are eaten.
Table 10. - Examples of different types of fruit or vegetable pickles
Additional processing notes
Pickles which have an adequate Preservation Index do not need to be pasteurised. However as an additional measure to prevent spoilage, they can be pasteurised or the sugar/salt/vinegar mixture can be heated, added to the vegetables and the jars filled while product is still hot. In this way the hot product forms a partial vacuum in the jar when it cools and further aids preservation.
Glass jars are the most commonly used packaging material, but if a shorter shelf life is expected, pickles may also be packed in small quantities in polythene pouches and sealed with an electric heat sealer. To avoid seepage of product, which can damage paper labels and make the package unattractive, a double pouch can be used comprising an inner pack that contains the product and an outer pouch with a label between the two
Salted vegetables
Salted vegetables are made by building up alternate layers of chopped or shredded vegetable such as cabbage, with layers of salt in a sealed drum (see also Section 1.2.1). The salt has two preservative actions: it draws out water from the vegetables by osmosis to form a concentrated brine in the base of the drum; and salt also has a direct anti-microbial action. The high levels of salt are reduced by washing the products before they are eaten.
Table 10. - Examples of different types of fruit or vegetable pickles
| Product | Salt | Sugar | Vinegar | Process |
| Fermented sweet pickle | 5% then 3% | 1-2% then 3% | 0 then 5% | Fermented for 1-2 weeks then repack in vinegar + salt + sugar (optional pasteurization) |
| Fermented sour pickle | 5% then 3% | 0 then 0 | 0 then 5% | Ferment for 1-2 weeks then repack in vinegar + salt (optional pasteurization) |
| Unfermented pickle | 3% | 1% | 5% | Pack straight away and pasteurize |
| Salt-stock pickle | 15% | Store until required. Then wash out salt and repack as unfermented pickle |
Additional processing notes
Pickles which have an adequate Preservation Index do not need to be pasteurised. However as an additional measure to prevent spoilage, they can be pasteurised or the sugar/salt/vinegar mixture can be heated, added to the vegetables and the jars filled while product is still hot. In this way the hot product forms a partial vacuum in the jar when it cools and further aids preservation.
Glass jars are the most commonly used packaging material, but if a shorter shelf life is expected, pickles may also be packed in small quantities in polythene pouches and sealed with an electric heat sealer. To avoid seepage of product, which can damage paper labels and make the package unattractive, a double pouch can be used comprising an inner pack that contains the product and an outer pouch with a label between the two
آخرین ویرایش:
SOURCE: http://www.fao.org
Artificial vegetable acidification technology
This technology is based on the addition of food grade vinegar which has a bacteriostatic action in concentrations up to 4 % acetic acid and bactericidal action in higher concentrations.
Vegetables preserved in vinegar need to reach, after equilibrium between vinegar and water contained in vegetables, a final concentration of 2-3 % acetic acid in order to assure their preservation.
To achieve this final concentration, a 6-9 % acetic acid vinegar is used, as related to the specific ratios vinegar/ vegetables.
In vinegar pickles, salt (2-3 %) and sometimes sugar (2-5 %) are also added.
If the vinegar concentration is lower than 2%, vinegar pickles need to be submitted to a pasteurization in order to assure their preservation.
9.6.2.1 Cucumbers in vinegar.
This represents the basic product obtained by this technology. Cucumbers have to be wholesome, with a soft texture and not have reached eating maturity. They must have a low sugar content because in this technology there is no lactic fermentation involved. Dimensions are up to 12 cm length, with a preference for small cucumbers.
The technological steps are the followings:
SIZE GRADING
WASHING
ARRANGE IN RECEPTACLES - glass jars, etc.
POURING OF VINEGAR is usually carried out at room temperature; however, hot vinegar addition enables a sterilisation of cucumber surface and facilitates vinegar penetration in vegetable tissues.
SALT (SUGAR) ADDITION
SPICING ADDITION
The technological cycle of artificial acidification is considered completed when acetic acid concentration reaches an equilibrium value; the time needed is about 2 weeks.
When equilibrium concentration in acetic acid is below 2 %, the cucumbers are submitted to a pasteurization for 20 min at 90-1000 C in order to assure their preservation.
9.6.2.2 Cucumbers in vinegar with previous lactic fermentation are excellent quality products because the lactic fermentation improves the taste of these cucumbers. The principle of this process is to assure preservation both by acetic acid and by lactic acid simultaneously.
Technological processing flow-sheet is as follows: small cucumbers ("cornichons" or "gherkins") are washed, brushed and small holes are made in the skin; the vegetables then are put in drums with slightly warm 6% brine which also contains spices.
The lactic fermentation runs for few days up to a lactic acid concentration of about 0.5 %. The cucumbers are removed from the brine, washed thoroughly and well drained. Preservation is usually done in glass jars by pouring a normally flavoured vinegar with about 9% acetic acid usually in order to bring the final concentration to 3% calculated as acetic acid.
In order to obtain a high quality product only wine vinegar should be used. In some pickles (e.g. in "Cornichons") the usual level of wine vinegar is set at 20 % of packaged product total weight; some alcohol vinegar could be still added and final concentration will be adjusted as described above.
9.6.2.3. Other vinegar pickles
One type in this category is represented by other vegetables acidified with vinegar separately or in a mix (red peppers, sweet green pepper, green tomatoes, cauliflower, etc.). The preparation steps are similar to the ones used for cucumbers in vinegar.
Significant quantities of special mixed vegetables in vinegar are manufactured in many countries, with the international name of "mixed pickles" with following composition: small cucumbers ("cornichons"/"gherkins") - maximum 70 mm in length -, sliced carrots, cauliflower, small onions (less than 25 mm diameter), mushrooms etc. and spices.
The vegetables are acidified separately in vinegar and then are put into receptacles (glass jars); a flavoured vinegar, salted and sweetened with acetic acid concentration of 3-5% is poured over them.
In the case of lower acetic acid concentrations, a pasteurization at 90° C for 10-20 minutes is applied according to the receptacle size
Artificial vegetable acidification technology
This technology is based on the addition of food grade vinegar which has a bacteriostatic action in concentrations up to 4 % acetic acid and bactericidal action in higher concentrations.
Vegetables preserved in vinegar need to reach, after equilibrium between vinegar and water contained in vegetables, a final concentration of 2-3 % acetic acid in order to assure their preservation.
To achieve this final concentration, a 6-9 % acetic acid vinegar is used, as related to the specific ratios vinegar/ vegetables.
In vinegar pickles, salt (2-3 %) and sometimes sugar (2-5 %) are also added.
If the vinegar concentration is lower than 2%, vinegar pickles need to be submitted to a pasteurization in order to assure their preservation.
9.6.2.1 Cucumbers in vinegar.
This represents the basic product obtained by this technology. Cucumbers have to be wholesome, with a soft texture and not have reached eating maturity. They must have a low sugar content because in this technology there is no lactic fermentation involved. Dimensions are up to 12 cm length, with a preference for small cucumbers.
The technological steps are the followings:
SIZE GRADING
WASHING
ARRANGE IN RECEPTACLES - glass jars, etc.
POURING OF VINEGAR is usually carried out at room temperature; however, hot vinegar addition enables a sterilisation of cucumber surface and facilitates vinegar penetration in vegetable tissues.
SALT (SUGAR) ADDITION
SPICING ADDITION
The technological cycle of artificial acidification is considered completed when acetic acid concentration reaches an equilibrium value; the time needed is about 2 weeks.
When equilibrium concentration in acetic acid is below 2 %, the cucumbers are submitted to a pasteurization for 20 min at 90-1000 C in order to assure their preservation.
9.6.2.2 Cucumbers in vinegar with previous lactic fermentation are excellent quality products because the lactic fermentation improves the taste of these cucumbers. The principle of this process is to assure preservation both by acetic acid and by lactic acid simultaneously.
Technological processing flow-sheet is as follows: small cucumbers ("cornichons" or "gherkins") are washed, brushed and small holes are made in the skin; the vegetables then are put in drums with slightly warm 6% brine which also contains spices.
The lactic fermentation runs for few days up to a lactic acid concentration of about 0.5 %. The cucumbers are removed from the brine, washed thoroughly and well drained. Preservation is usually done in glass jars by pouring a normally flavoured vinegar with about 9% acetic acid usually in order to bring the final concentration to 3% calculated as acetic acid.
In order to obtain a high quality product only wine vinegar should be used. In some pickles (e.g. in "Cornichons") the usual level of wine vinegar is set at 20 % of packaged product total weight; some alcohol vinegar could be still added and final concentration will be adjusted as described above.
9.6.2.3. Other vinegar pickles
One type in this category is represented by other vegetables acidified with vinegar separately or in a mix (red peppers, sweet green pepper, green tomatoes, cauliflower, etc.). The preparation steps are similar to the ones used for cucumbers in vinegar.
Significant quantities of special mixed vegetables in vinegar are manufactured in many countries, with the international name of "mixed pickles" with following composition: small cucumbers ("cornichons"/"gherkins") - maximum 70 mm in length -, sliced carrots, cauliflower, small onions (less than 25 mm diameter), mushrooms etc. and spices.
The vegetables are acidified separately in vinegar and then are put into receptacles (glass jars); a flavoured vinegar, salted and sweetened with acetic acid concentration of 3-5% is poured over them.
In the case of lower acetic acid concentrations, a pasteurization at 90° C for 10-20 minutes is applied according to the receptacle size
آخرین ویرایش:
یه نمونه می ذارم براتون!
دو نمونه دیگه هم می ذارم!
گزارش از تهیه شکر:
سلام. دوستان کدوم یک از رشته های ارشد خوبه و دلیلتون چیه؟
میکروبیولوژی ؟ شیمی؟ یا کدوم؟
میکروبیولوژی ؟ شیمی؟ یا کدوم؟
باسلام دوستان نياز فوري به اين مقالات دارم خواهش ميكنم همه اش رو بگذاريد واقعا فوريه
http://www.sciencedirect.com/science/article/pii/B9780123744074002855
http://www.sciencedirect.com/science/article/pii/B9780123955791500231
http://www.sciencedirect.com/science/article/pii/B9780123744074000996
http://www.sciencedirect.com/science/article/pii/S0023643813000728
باتشكرات فراوان
http://www.sciencedirect.com/science/article/pii/B9780123744074002855
http://www.sciencedirect.com/science/article/pii/B9780123955791500231
http://www.sciencedirect.com/science/article/pii/B9780123744074000996
http://www.sciencedirect.com/science/article/pii/S0023643813000728
باتشكرات فراوان
سلام به همگی.
ببخشید من یه پروژه طراحی کارخونه واس سس کچاب می خوام.میشه کمکم کنین.ممنونم
پروژه خوب دو سه ماه وقت می بره! آمادشو ندارم!
به تاپیک سس کچاپ سر بزنین اطلاعات خوبی گذاشتم براتون!
این یه پیشینه برای مراحل تولید و ترکیباتش:
آخرین ویرایش:
این فقط یه نظره که ممکنه موافق یا مخالفش باشین!
دوره ارشد برای صنابع غذایی32 واحد هست پایان نامه 6 واحدی بقیه درسها بصورت الزامی و اختیاری هستن که الزامی در همه گرایشها بجز طراحی کارخانجات یکسان هست. و اختیاری هم دروسی هستن که کمک می کنن به پایان نامه و در حد حفظیات هستن!
نرم افزارها رو خودتون باید یاد بگیرین
حالا اینکه گرایش چی باشه؟ مربوط می شه به علاقه خودتون و نیاز بازار کار و دانشگاهها
گرایش همون موضوعی هست که کار می کنین در پایان نامه+ دوست دارین در دکترا هم همونو ادامه بدین+ در صنعت هم دوست دارین همونو کار کنین
گرایش یعنی موضوع و حیطه فعالیت شما
اساتید بعضیی دانشگاهها محدودیت دارن و باید در راستای علم و دانش اونها موضوع رو انتخاب کنین مگر اینکه با شرایطی بتونین استاد راهنما رو از دانشگاههای دیگه انتخاب کنین و بتونین موضوع پایان نامه رو طوری انتخاب کنین که ربطی به گرایش قبولی نداشته باشه!
از نظر تراز و درخواست کشوری مهندسی و تکنولوژی بیشتر هست و بعدتر شیمی و بعد میکروب!
اما کسایی هم هستن که موضوع پایان نامه شون با مورد قبولیشون فرق داره!
mojtabaafraze
عضو جدید
منم با دوستمون موافقم
خودم تکنولوژی میخونم
اما دنبالشم اگه بشه میکروب بر دارم پایان نامم رو
خودم تکنولوژی میخونم
اما دنبالشم اگه بشه میکروب بر دارم پایان نامم رو
جايگزين هاي چربي در صنعت لبني
جايگزين هاي چربي در صنعت لبني
خب جوابتو همین جا می ذارم! دوتا ضمیمه:
جايگزين هاي چربي در صنعت لبني
سلام دوستان مطلب در باره جايگزين هاي چربي در صنعت لبني نياز دارم،اگه در دسترستون هست واسم ميل كنين ممنونتون ميشم!
خيلي واسم مهمه ترم تابستون سمينار برداشتم ترم آخرمم هست،كمم كنين!
اينم ايميلمهehasn.aaraj1991@yahoo.com)
خب جوابتو همین جا می ذارم!
دوتا ضمیمه:
سلام به همگی
دوستان یه سری مطلب درباره ی خط تولید ماکارونی میخوام
طرح توجیهی دانلود کردم اما همه ی قیمتها قدیمیه اگه کسی مطلب جدیدتری داره ممنون میشم کمک کنه
همچنین نقشه ی کارخونه و جانمایی دستگاه های خط تولید
تاپیک خط تولید مواد غذایی : پستهای #38 و 37# و 36#
برای قیمت ها و تعرفه ها هم باید به سایت های برق، آب، گاز و سوخت و اداره شهرک صنعتی برای قیمت زمین فرضی مراجعه کنین+ حقوق پایه از تامین اجتماعی که تخمینی و عرفی هم می تونین بنویسین. قیمت دستگاههای خارجی به دلاره و می تونین به نرخ روز محاسبه ش کنین.
میزان اسید فیتیک بر اساس اسپکتروفوتومتری فسفرکل نمونه تعیین می شود.
"ضمیمه" بطور کامل این روش رو توضیح می دهد.
در مقالات طول موج رو 500 و 655 نانومتر (طیف مرئی) ذکر کرده اند.
برای اطلاع از نحوه کار با دستگاه، به این تاپیک برین:
[h=1]روش های آزمایشگاهی صنایع غذایی (کلاسیک و نوین)[/h]
آخرین ویرایش:
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