Food Technology

PAPER CHROMATOGRAPHY Paper chromatography is a liquid- liquid chromatography . This is a qualitative analytical chemistry technique used for separating and identifying colored mixtures like pigments. It separates unknown organic and inorganic compounds from a mixture. PRINCIPLE  In paper chromatography, paper is composed of cellulose in which water is easily absorbed. The paper is stationary phase and the solvent is mobile phase. The sample mixture is applied to the piece of filter paper. The edge of paper is immersed in the solvent. The solvent moves up to the paper by capillary action the components of mixture are also carried and getting absorbed by preferences. APPLICATION Separate mixture having polar and non polar compounds. Used for the separation of compounds. Determine organic as well as inorganic compound. Determine hormones.

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY INTRODUCTION HPLC (High Performance/Pressure Liquid Chromatography) is an highly improved form of CLC (Column Liquid Chromatography) . It is an analytical technique used to identify, separate and quantify components in a mixture. PRINCIPLE HPLC system consists of: Pump delivers mobile phase through the column . Injector allows the sample to get mixed with mobile phase and introduce in the column . Column made with stainless steel with separation packing material. Detector in HPLC include: UV absorption, Fluorescence, RI Spectroscopy, Light transmission and mass spectroscopy. Computational data system offers data collection and run the instrument when automated system is needed. COMPONENTS Mobile phase includes organic  or aqueous  solvents depending on analysis. Degassing unit removes air from the mobile phase. Pump delivers mobile phase at constant flow. Injector column introduce real sample or standard sample to HPLC system. S...

 COLUMN CHROMATOGRAPHY INTRODUCTION Column chromatography is a technique used to separate single chemical compounds from a mixture dissolved in a fluid.  It separates substances based on different absorption of compounds to the adsorbent, as molecules move through the column at different rates which allow to get separated in fractions.  It is used in small and large scale top purify materials that can be used in future experiments. This method is a type of adsorption column chromatography. PRINCIPLE  When mobile phase and mixture is introduced that need to be separated is introduced from the top of the column. As the movement of the components of mixture is at different rates in column. The component with low adsorption and affinity travels faster as compared to high adsorption and affinity. Molecule travels faster leaves the system first where as those molecules moves slowly leaves system last. TYPES In adsorption column chromatography technique, components mixture...

  CHROMATOGRAPHY DEFINITION Chromatography is derived from two Greek words, Chroma means "color" and Graphein means "to write". " Chromatography is a physical method of separation in which components to be separated  are distributed in two phases, one is mobile and other is stationary phase". PRINCIPLE OF CHROMATOGRAPHY  Chromatography is a physical and dynamic process in which mobile phase moves in a definite direction. COMPONENTS OF CHROMATOGRAPHY Chromatography is based on three components: STATIONARY PHASE Liquid or solid phase. Coated on the surface of solid phase . MOBILE PHASE Flow over the stationary phase. Mobile phase is liquid called Liquid Chromatography. Mobile phase is gas called Gas Chromatography. SEPRATED MOLECULES Interaction between stationary, mobile and substances contained in a mixture is a basic component effect on separation molecules from each other. FACTORS AFFECTING CHROMATOGRAPHY Molecular characteristics, related to adsorpt...

  INSULIN AND GLUCAGON HORMONE Insulin and glucagon are two hormones control hyper or hypoglycemia conditions. These hormones are secreted by islets cells within pancreas in response to blood glucose level. Insulin is normally secreted by beta cells of the pancreas, when blood glucose level rises . Insulin lower blood glucose level by enhancing the rate of glucose uptake and giving target cells for utilization. It stimulates the liver to convert glucose into glycogen. When blood glucose level decline below normal level, the glucagon hormone is released by alpha cells of the pancreas. Glucagon rises blood sugar level, by breaking down glycogen into glucose in skeletal muscle and liver cells. Raising blood sugar level inhibit further glucagon released by the pancreas. Insulin and glucagon work together to maintain homeostatic blood glucose level.

 JAGGERY PROCESSING HARVESTING Sugar cane is harvested by mechanical harvester, chopping the stems and leavening the roots. Then, cut the stalks into short pieces known as billets. Billets are loaded into bins and transport to sugar mills. WASHING Sugar cane arrived and washed to remove excess soil and rocks. Cane is cleaned by flooding the carrier with warm water and sprayed by placing on agitating conveyers. CRUSHING First step in jaggery manufacturing operation is the weighing of cane and then transferred to crusher to extract the juice from cane stalks. JUICE STORAGE TANK Crushed juice is stored in storage tank and the pH at this stage is 5.2-5.3 and store for 2-3 hrs. Clarification process is done in this tank to remove impurities. The addition of lime in this tank improve the consistency of jaggery by increasing crystallization of sucrose. ...

 BROWN SUGAR VS WHITE SUGAR BROWN SUGAR Brown sugar provide 3.75 Kcal/g . Brown sugar has low sucrose content. Brown sugar is coated in molasses. In brown sugar clarification only lime is used as a clarifying agent. In brown sugar , moisture content is high. Brown sugar is amorphous in structure. Brown sugar id not refined. Brown sugar is less chemical treated. WHITE SUGAR White sugar provides 4Kcal/g . White sugar has high sucrose content. White sugar is free of molasses. In white sugar, SO2, lime and other agents are used in clarification process. White sugar has low moisture content. White sugar is refined. white sugar is crystalline in structure. White sugar is high chemically treated.

 JAGGERY VS SUGAR JAGGERY Jaggery is in brown in color. Jaggery is amorphous in texture. Jaggery is high in nutrients such as iron, calcium and phosphorous. Jaggery contain high amount of impurities. Jaggery is complex form, digested slower and also releases energy slower than sugar. Jaggery helps in calcium absorption. SUGAR Sugar is in white in color Sugar is crystalline in structure. Sugar contain no nutrients. Sugar is free from any type of impurities. Sugar is simple form, readily absorb in water and releases a burst of energy. Sugar interferes in calcium absorption

  SUGAR Sugar is a term that includes all sweet carbohydrates, but often used to describe a white stuff known as  sucrose.  A molecule is composed of  12 atoms of Carbon ,  2 2 atoms of Hydrogen , and  11 atoms of Oxygen . It is naturally found in  sugar cane  and  beet . HISTORY OF SUGAR First domesticated in the civilization of " New Guinea" in 6000 BC. First   organized production of sugar in " Northern India" in  350 AD. Alexander the  Great conquered parts of " Western Asia" and took with him what he called the honey powder in 4th Century. Columbus took sugar cane to the  "Caribbean Island". Production started in  "North America"  with slave trade in 15th Century. Andreas Marggraf extracted sugar from sugar beet  during "World War I"  in 18th Century. Sugar   production become mechanized and efficient in 19th Century.