Overall Research
https://drive.google.com/file/d/1FEFdvsIYZqDNm7mSwniyaNRgFRQ8FObU/view?usp=sharing
problem statement: "Decreasing weight loss in food items in vacuum cooling system" Description: Concerned about product quality & safety, advancement in technology has brought the vacuum cooling technique that increases the life of food through the evaporative cooling phenomenon. Processing time, energy-saving, product shelf life, quality and safety of food have improved a lot in all these years and have encouraged many food manufacturers to further use this. But certain factors resist it's usage among many, be it in terms of its cost or efficiency. Some major limitations are the high initial investment in equipment, uneven cooling in some leafy vegetables and weight loss due to moisture loss. Loss of water vapour affects the food quality factors such as texture, colour and perceived product characteristics. We will try to mitigate the weight loss in food items kept in vacuum cooling system, so that food quality can be preserved efficiently. For the first week, we ...
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