DESIGN AND DEVELOPMENT OF PHASE CHANGE MATERIAL (PCM) BASED SELF CHILLING THERMOSTEIN FOR CHILLING OF BEVERAGES AND LIQUID FOODS
| dc.contributor.advisor | Er. Babu, RM | |
| dc.contributor.author | RAKSHIT, REDDY J. | |
| dc.date.accessioned | 2023-01-13T05:10:45Z | |
| dc.date.available | 2023-01-13T05:10:45Z | |
| dc.date.issued | 2022-02-12 | |
| dc.description | Thesis | en_US |
| dc.description.abstract | People prefer to drink beverages and liquid foods in chilled state using ice cubes. Ice cubes, prepared using un-hygiene and non-potable water, used for chilling liquids foods pose health risks and reduce taste. Therefore, the present investigation was taken to develop phase change material (PCM) based thermostein for chilling of beverages and liquid foods to replace ice cubes. The module similar to mug with a serving volume of 300 ml was developed using stainless steel 316 material and cooling performance of the thermostein filled with PCM’s (DW, PW, DDW, TW, DDW+2% salt and DDW+2%sugar) was evaluated. Temperature profile of PCM inside the thermostein and the sample was monitored during their freezing and cooling. Double distilled water attained -15.8°C in 180 min and cooled the water by 24°C during cooling followed by DDW+2% salt (- 11.2°C in 180 min with temperature drop of 21°C). Performance of the thermostein filled with the DW and DW+2% salt was evaluated for cooling lassi, buttermilk, flavoured milk, orange juice, apple juice, soft drink, beer and whisky. The thermostein containing distilled water cooled soft drink with highest temperature drop of about 22°C within ten minutes, followed by DW+2% salt (20.9°C). Chillness of the samples cooled using the thermostein was well above the acceptable sensory score. The developed cooling thermostein is durable, easy to handle and sterilize, simple in design, hygiene and safe to use as compared to ice cubes for cooling beverages and liquids. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810192152 | |
| dc.keywords | CHILLING THERMOSTEIN FOR CHILLING OF BEVERAGES AND LIQUID FOODS, DESIGN AND DEVELOPMENT OF PHASE CHANGE MATERIAL (PCM) BASED SELF CHILLING THERMOSTEIN | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 102 | en_US |
| dc.sub | Processing and Food Engineering | en_US |
| dc.theme | CHILLING THERMOSTEIN FOR CHILLING OF BEVERAGES AND LIQUID FOODS. | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DESIGN AND DEVELOPMENT OF PHASE CHANGE MATERIAL (PCM) BASED SELF CHILLING THERMOSTEIN FOR CHILLING OF BEVERAGES AND LIQUID FOODS | en_US |
| dc.type | Thesis | en_US |