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Energy conservation is an increasingly important issue for the dairy and food industry. Therefore, attention towards thermal insulation systems for plant equipment has grown in recent years. Thermal insulation is the reduction of heat transfer (the transfer of thermal energy between objects of differing temperature) between objects in thermal contact or in range of radiative influence. In this study, a literature review on different thermal insulation material with their properties, types and applications. The selection of optimal thermal insulation has great potential towards the energy saving.

Mineral deficiency can be defined as a condition that caused due to reduced level of any of the minerals essential to human health. Low mineral concentration may impair a function dependent on that mineral in a body. Minerals support normal growth and development through various biochemical reactions. Its deficiencies can lead to a variety of health problems, such as fatigue, weak bones or a low immunity and other disorders. A large section of today’s population is suffering from micronutrient deficiencies caused largely by deficiency of vitamins and minerals. Iron and Zinc deficiency is the most common and widespread nutritional disorder in the world, and is a public health problem in both developed and developing countries. Widespread malnutrition specially among children is of great concern as it affects child growth, cognitive development and resistance to infection. Malnutrition due to mineral deficiency is a great concern in India as large number of children are suffering mineral deficiency due to insufficient mineral rich diet. Pearl Millets is important cereal crop and provides various minerals which are required for the wellbeing of a human body. It is enriched with Iron, Zinc and other minerals and its inclusion in diet through various food products could be useful in battling mineral deficiency.

An attempt was made to design, fabricate and evaluate a heat exchanger for controlling the matting temperature of Paneer during pressing. Based on preliminary investigations, the range of process parameters to be evaluated during the pressing of Paneer was selected as: pressure (2, 3, and 4 kg/cm 2 ), matting temperature (63, 66 and 69 °C) for pressing time of 8, 10 and 12 min. Experiments were designed in a central composite design for 20 runs and the Paneer was evaluated for its moisture content, hardness, springiness, chewiness, cohesiveness, bulk density, porosity and sensory attributes. It was observed that with increasing pressure and matting temperature, the hardness of the product increased; this corresponded with reduced moisture content and porosity of the product. The springiness of the samples correlated linearly with increasing matting temperature and pressing time. Increasing the pressure during pressing resulted in poorer sensory scores. The process conditions for pressing of Paneer under controlled matting conditions were optimised using Response Surface Methodology for moisture content, overall acceptability, hardness and springiness of the pressed product. It was observed that the moisture content of Paneer pressed under controlled matting temperature was marginally lower than the control Paneer, the overall acceptability for the experimental samples was higher with superior body and texture scores.

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