An Investigation on traditional food drying and preservation techniques through the lens of mass transfer principles, assessing their impact on Tri-Gunas (Sattva, Rajas, Tamas)

Abstract

Traditional food drying and preservation methods play a vital role in Trigunas. The objective of this study is to learn the traditional food drying and preservation techniques through Heat and Mass Transfer Principles, examine the connection between Tri-Gunas' behavior patterns according to their food and its preservation techniques using heat and mass transfer and to Investigate on the impact of heat and mass transfer methods for food preservation on trigunas. Pertaining to this, we illustrated the interdependence of Tri-Gunas and the use of heat, mass transfer concepts in food drying and preservation techniques. Over-drying or improper storage exemplify Tamas, leading to nutrient loss and spoilage. Traditional guidelines emphasize minimizing processing, using natural preservatives, balancing flavors, and considering seasonal eating. Specific techniques like sauerkraut, kimchi, and yogurt fermentation promote Sattva. Dehydrated fruits and vegetables, like dates and apricots, also align with Sattva. Smoked meats and cheeses, such as bacon and cheddar, embody Rajas. Pickled cucumbers and vegetables reflect Sattva, while cured meats like onions, Garlic and other roots & tubers represent Rajas

Specification

Technical Field of Invention
Mathematical Modelling in Food Processing Technology
Background of the Invention
For thousands of years, traditional methods of food drying and preservation have been
employed to increase the shelf life of perishable goods and guarantee their year-round availability.
These techniques usually entail lowering the food's moisture level to stop the formation of molds,
yeast, and bacteria that lead to spoiling.
In Hindu philosophy, particularly in Samkhya and Ayurveda, Gunas are three fundamental
qualities that describe an individual's personality, behavior, and nature:
I. Sattva (Balance, Harmony)
2. Rajas (Activity, Passion)
3. Tamas (Inertia, Darkness)
Creating a personality assessment instrument based on the Bhagavad-Gita, the most
respected holy epic in Hinduism, is the aim of this work. The Bhagavad-Gita states that the idea of
personality modes (Guna)-Swattva, Rajas, and Tamas-and how common they are in an
individual are converted into standards for personality evaluation.
Understanding fluid flow behavior is necessary to comprehend;
(a) the transportation and generation of food materials, as some manufacturing processes, like
emulsification, are based on fluid flow phenomena;
(b) heat and mass transfer, which affect the food's microstructure and quality;
(c) digestion (chewing, swallowing, and digestion), including for nutrient release and dysphasia;
(d) the flow of utilities (air, steam, water, and refrigerants) and processing aids; and
(e) Ancillary manufacturing steps, like sanitization and cleanup.
Objectives of the Invention
The objective of this study is to
1. Study the traditional food drying and preservation techniques through Heat and Mass
Transfer Principles
2. Examine the connection between Tri-Gunas' behavior patterns according to their food and
food preservation techniques using heat and mass transfer.
3. Investigate on the impact on the effects of heat and mass transfer methods for food
preservation on trigunas.
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Problem description, Summary and Analysis of the Invention
For decades, traditional methods of food drying and preservation have been used to preserve
nutritional value and increase shelf life. These methods' effects on Sattva, Rajas, and Tamas can be
assessed via the prism of mass transfer principles. Common traditional drying methods include
fermentation, sun drying, smoking, dehydration, and freeze-drying. In keeping with Sattva's ideals
of harmony and balance, sun drying retains nutrients, tastes, and textures. In addition to promoting
beneficial microbes and increasing the bioavailability of nutrients, fermentation also resonates with
Sattva. Similar to Sattva, dehydration concentrates tastes and preserves nutrients.
Smoking and freeze-drying, on the other hand, represent Rajas' movement and activity. While
freeze-drying quickly eliminates moisture while maintaining nutrients, smoking uses chemical
reactions to provide flavor. On the other hand, excessive drying and inappropriate storage
represent the stagnation and inertia of tamas, which results in the loss of nutrients, texture
degradation, and spoilage.
Mass transfer concepts are also essential to preservation methods including fermentation,
pickling, curing, and canning. While curing uses osmosis to remove water, pickling uses the
diffusion of salt, sugar, and acid. Convection heat transfer is used in canning, and microbial
activity is used in fermentation. The impact of these methods on Trigunas varies: incorrect canning
or fermentation may bring Tamas, whilst pickling and curing can improve Sattva.
Sattva (Balance, Harmony)
-Laminar flow: Smooth, orderly, and predictable fluid motion, reflecting Sattva's balanced nature.
-Viscosity: Represents the resistance to change, echoing Sattva's stabilizing influence.
-Surface tension: Demonstrates the cohesive force, mirroring Sattva's unifying quality.
Rajas (Activity, Movement)
- Turbulent flow: Chaotic, dynamic, and unpredictable fluid motion, reflecting Rajas' energetic
nature.
- Reynolds number: Characterizes the transition from laminar to turbulent flow, symbolizing Rajas'
transformative power.
-Vortices: Represent the swirling, dynamic patterns, echoing Rajas' restless energy.
Tamas (Inertia, Resistance)
- Viscous drag: Represents the opposition to fluid motion, mirroring Tamas' resistant nature.
-Boundary layers: Demonstrate the constraints on fluid flow, reflecting Tamas' limiting influence.
-Sedimentation: Illustrates the settling of particles, echoing Tamas' heavy, inert quality.
Guna-Influenced Navier-Stokes Equations
Conservation of Mass (Continuity Equation)
l!�v=O
Conservation of Momentum (Momentum Equation)
EJv/81 + v�l!v =-lip lip+ v \12v + u \12v + ~ Vxv- y Vv
Guna Terms:
u 1!2v (Sattva term), ~ Vxv (Rajas term), y Vv (Tamas term)
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Interpretation:
- Sattva term (a): enhances diffusion, promoting balance and stability
- Rajas term (13): introduces vorticity, representing activity and turbulence
-Tamas term (y): opposes flow, symbolizing inertia and resistance
Mathematical Justification:
I. Sattva term: a V'v =a V�(Vv) =a (V2v- V(V�v)):::: a V'v
2. Rajas term: l3 Vxv = l3 (Vxv- V(V�v)):::: 13 Vxv
3. Tamas term: 'Y Vv = 'Y (Vv- V(V�v)):::: 'Y Vv
Dimensions:
-a (Sattva coefficient): [L'ff]
- 13 (Rajas coefficient): [Lff]
- 'Y (Tamas coefficient): [LIT]
Units:
- a: m'/s
-13: m/s
- y: m



We Claim
I. Traditional food drying and preservation methods play a vital role in Trigunas. Pertaining
to this, we illustrated the interdependence of Tri-Gunas and the use of heat, mass transfer
concepts in food drying and preservation techniques.
2. Over-drying or improper storage exemplify Tamas, leading to nutrient loss and spoilage.
Traditional guidelines emphasize minimizing processing, using natural preservatives,
balancing flavors, and considering seasonal eating.
3. Specific techniques like sauerkraut, kimchi, and yogurt fermentation promote Sattva.
Dehydrated fruits and vegetables, like dates and apricots, also align with Sattva. Smoked
meats and cheeses, such as bacon and cheddar, embody Rajas. Pickled cucumbers and
vegetables reflect Sattva, while cured meats like onions, Garlic and other roots & tubers
represent Rajas.:

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