Volume-1 Issue-1, December 2021 – Indian Journal of Food Engineering (IJFE)

A1005121121

IJFE Journal — Sat, 25 Dec 2021 05:04:56 +0000

The Indian Journal of Food Engineering (IJFE) has ISSN 2583-1275 (online), an open-access, peer-reviewed, periodical quarterly international journal, which is published by Lattice Science Publication (LSP) in March, June, September and December. The journal aims to publish high-quality peer–reviewed original articles in the area of Food Engineering that covers Novel Processes and Novel Concepts in Food Engineering, Engineering Properties of Foods, Engineering Properties Food Physics, Engineering Properties Physical Chemistry, Food Processing, Food Measurement, Food Control, Food Packaging, Food Storage, Food Distribution, Food Engineering, Aspects of the Design and Production Novel Foods, Food Service and Catering, Design and Operation of Food Processes, Food Plant and Equipment, Economics of Food Engineering, Food Microstructure Development and Characterization, Heat, Mass Transfer and Fluid Flow in Food Processing, Food Biotechnology. #Novel Processes and Novel Concepts in Food Engineering #Engineering Properties of Foods #Engineering Properties Food Physics #Engineering Properties Physical Chemistry #Food Processing #Food Measurement #Food Control #Food Packaging #Food Storage #Food Distribution #Food Engineering #Aspects of the Design and Production Novel Foods #Food Service and Catering #Design and Operation of Food Processes #Food Plant and Equipment #Economics of Food Engineering #Food Microstructure Development and Characterization #Heat, Mass Transfer and Fluid Flow in Food Processing #Food Biotechnology #Heat, Mass Transfer and Fluid Flow in Food Processing #PhD ademic #Scopus #SCI #LatticeScience #Springer, #ScienceDirect #IEEE #Mendeley #Research #Scholarship #UGC #SSRN #LatticeScience #ESCI #Science #Journal #Conference #SSRN #PubLons #PhD #Academic #Scopus #SCI #LatticeScience #Springer, #ScienceDirect #IEEE #Mendeley #Research #Scholarship #UGC #SSRN #LatticeScience #ESCI #Science #Journal #Conference #SSRN #PubLons

Digital 3D layout of a Food Processing
Guna D

Guna D, Department of Mechanical Engineering, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai (Tamil Nadu), India.

Manuscript received on 14 November 2021 | Revised Manuscript received on 24 November 2021 | Manuscript Accepted on 15 December 2021 | Manuscript published on 30 December 2021 | PP: 24-28 | Volume-1 Issue-1 December 2021 | Retrieval Number: 100.1/ijfe.A1005121121

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© The Authors. Published by Lattice Science Publication (LSP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)

Abstract: The nourishment handling industry is a subset of the assembling segment with exceptional difficulties. Among these, guaranteeing nourishment cleanliness what’s more, forestalling pollution are two issues of prime significance. Thus, planners need to defeat such difficulties when structuring offices appropriate for nourishment preparing. The paper details a model that streamlines the design arranging process for the nourishment preparing offices so as to support the creators. A summed-up system that envisions the Facilities Layout Issue was at first created. A format model for food processing facilities was then created considering the extraordinary highlights that should be present in the design. The model characterizes the territories of food processing facilities into five: essential, optional, utilities, distribution centre, and organization in light of the exercises and the degree of hazard present in nourishment handling. It further proposes explicit areas for the five segments in the plant design. So as to test the exhibition of the system and the model, a contextual analysis was directed in a malted milk powder preparing office by changing its design as indicated by the proposed model. The structure and the model indicated guarantee in its usage. Be that as it may, the methodology and the format model should be assessed in further cases all together to learn their ease of use and execution.

Keywords: Industrial Engineering, Layout, Design Concept, Food Processing. Layout Planning.
Scope of the Article: Food Processing

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A1004121121

IJFE Journal — Sat, 25 Dec 2021 05:01:36 +0000

An Android Application on Food Salvage
Hema Sowjanya Mamidi¹, Sai Divya Moguloju², Bhanu Sucharitha Kotha³, K. Suvarna Vani⁴

¹Ms. Hema Sowjanya Mamidi, Department of Computer Science and Engineering, VR Siddhartha Engineering College, Vijayawada (A.P), India.

²Ms. Sai Divya Moguloju, Department of Computer Science and Engineering, VR Siddhartha Engineering College, Vijayawada (A.P), India.

³Ms. Bhanu Sucharitha Kotha, Department of Computer Science and Engineering, VR Siddhartha Engineering College, Vijayawada (A.P), India.

⁴Dr. K. Suvarna Vani, Professor, Department of Computer Science and Engineering, VR Siddhartha Engineering College, Vijayawada (A.P), India.

Abstract: The world is facing food crisis and many people are dying due to lack of proper food a day. Around 1,00,000 weddings, Family Functions, social events are held in our country every day. In every Indian wedding, food is the most important part and the most wasted too! About one-fifth of the food served at weddings and social gatherings is discarded. The food being wasted on each and every day at weddings and family functions in many places in cities would be enough to feed the city’s vast slum population. Moreover, there are many people across the country who are not even getting two meals a day and yet many are literally starving or begging for alms. Hence, it is better to distribute the excess food to such people who are in need of it instead of throwing the foods in the dumpsters. This is where our app comes into play. Our platform provides a way for each person willing to help to contribute in a way to those needy people. It also provides people who want to share and provide information about the possibility of available food helping those in need. The donor needs to post the image and other required details for contact. Then the receiver or the NGO people can claim the food. Whenever a person claims the food notification will be sent to the donor. Then the receiver and the donor can contact with each other so that the receiver can take the food. We help people to locate surplus food spots and hunger food spots. So that they can refer to the locations while donating.

Keywords: Android, Java, Images, Storage, Firebase, Food wastage, Authentication.
Scope of the Article: Food Salvage

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A1003121121

IJFE Journal — Sat, 25 Dec 2021 04:57:14 +0000

Synthesis of Cellulose Nano-Crystals from Coconut (Cocos Nucifera) Coir Pith
Nitin Kumar¹, Safdar Hasmi², S. Chittibabu³

¹Nitin Kumar, Department of Biotechnology, Periyar Maniammai Institute of Science and Technology, Vallam, Thanjavur (Tamil Nadu), India.

²Safdar Hasmi, Department of Chemical Engineering, Periyar Maniammai Institute of Science and Technology, Vallam, Thanjavur (Tamil Nadu), India.

³Chittibabu.S, Department of Food Process Engineering, Indian Institute of Food Processing Technology, Thanjavur (Tamil Nadu), India.

Abstract: Experiments on isolation of cellulose nano-crystals (CNC) from coconut coir pith were performed. Sodium hydroxide pretreatment (NaOH), Hydrogen peroxide (H2O2) delignification and sulphuric acid (H2SO4) acid hydrolysis were applied for the isolation of CNC from coir pith. The CNC suspension thus obtained was dialyzed, sonicated and lyophilized to get CNC powder. The lyophilized powder was examined to study the physiochemical properties of CNC using Fourier transform infrared spectroscopy (FT-IR), Scanning electron microscopy (SEM), Transmission Electron Microscopy (TEM) and X-ray powder diffraction (XRD). FT-IR studies confirmed the presence of cellulose in the isolated crystals by the molecular conformations of cellulose. From the SEM and TEM images, it was observed that the isolated CNC is in the form of fibrils or rod like structures with an average width of 12-20 nm and average length of 112-308 nm. XRD studies confirm the crystalline nature of the sample and the crystallinity index of CNC was found to be 75.17 %. Coir pith has high lignin content when compared to other agro waste materials. Hence it is suggested to carry out effective delignification process for the isolation of CNC. The morphological and structural characteristics of CNC obtained from coir pith proved that it could be used to produce nano-composite materials.

Keywords: Coir Pith, Cellulose, Acid Hydrolysis, Nanocrystals.
Scope of the Article: Coir Pith

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A1002121121

IJFE Journal — Sat, 25 Dec 2021 04:52:30 +0000

Smart Food Wastage Management System in IoT with Effective Alerts using MQTT Protocol
S. Sharmitha¹, P Karthikeyan²

¹S. Sharmitha, School of Information Technology and Engineering, Vellore Institute of Technology, Chennai, (Tamil Nadu), India.

²P Karthikeyan, School of Information Technology and Engineering, Vellore Institute of Technology, Chennai, (Tamil Nadu), India.

Abstract: The paper focuses on developing a system for avoiding food wastage to automatically manage wastage using IoT. Smart food wastage management system is used to organize and distribute food without wastage. According to research done major part of food wastages are done in the events, approximately 1.3 billion-tons of food produced for human utilization is lost or squandered universally. To provide a solution, this system manages wastage of food at all events by estimating the quantity of food needed for the expected people accurately. In the present scenario the caterers fix the quantity approximately for the people expected manually. But this system allows caters to predict accurate quantity of food needed for the people automatically using sensors. This system also helps to donate food through established contact details of NGO’s synced. It sends them notification if there is excess food available at the event. The alert message is notified through the application. It also provides smart refilling system at the buffet. Using level sensors, level fixing is done in the container wherein as the level drops down below the fixed scale, it will alert the caterers to refill the item in the particular container. Since estimation of food is done, we prepare accurately for the need. As the events proceeds it helps us to check on the quantity that is required as the serving quantity drops below certain level, it will alert the caterers to prepare the food that is needed. This will avoid prepared food wastage. Using this alert system, we make food only if needed on timely basis. The existing system will just predict on how much food gets wasted based on waste bin management and recycling the wasted food. In large gatherings there are chances of food being prepared, wasted and then recycled which can be intervened and stopped if we use our application as a preventive measure. In our proposed system we provide a solution for food wastage like estimation of accurately needed food than approximately preparing the food without measuring the exact need. Everything is notified using effective alert system of MQTT protocol.

Keywords: Message Queuing Telemetry Transport Protocol – MQTT protocol, IOT-Internet of things, Food wastage management system, NGO, Estimating the quantity of food, Smart refilling system, Donate food, level fixing.
Scope of the Article: Food Wastage Management System

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A1001121121

IJFE Journal — Sat, 25 Dec 2021 04:45:31 +0000

Indian Food Image Recognition using a Deep Learning Approach
E. Emerson Nithiyaraj¹, S. Rajaseela²

¹E. Emerson Nithiyaraj, Research Scholar, Department of ECE, Mepco Schlenk Engineering College, Sivakasi (Tamil Nadu), India.

²S. Rajaseela, PG Student, Department of ECE, Pandian Saraswathi Yadav Engineering College, Sivaganga (Tamil Nadu), India.

Abstract: In today’s scenario, food image recognition is an interesting and useful application of visual object recognition. Convolutional Neural Network (CNN) is the best deep learning architecture for image classification tasks since it automatically learns the representations from the input images. Due to unlikeness and varieties of food available across the country, food recognition becomes very challenging. In this paper, a deep learning algorithm is proposed to recognize and classify 21 Indian food image categories. A transfer learning approach using Alex Net is developed for this task. For the experimentation, the dataset India-Food-21-Categories-Small is used from Kaggle and the Alex Net architecture is fine tuned for this application. Since the dataset has only limited amount of images, the available dataset is augmented to enhance the system’s performance. The proposed CNN architecture results in an accuracy of 96.6% while trained for just 5 epochs.

Keywords: Deep Learning, Convolutional Neural Network (CNN), Indian Food Image Recognition, Data Augmentation.
Scope of the Article: Indian Food Image Recognition

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