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  • 07 Unit Operations in Food Processing

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    Alex Samuel Silva
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    Unit Operations make up the basics of Food Processing. These include material handling, cleaning, separating, size reduction, fluid flow, mixing, heat transfer, concentration, drying, forming, packaging, and controlling. Most Food Processing involves a combination or an overlap of these unit operations.

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    Unit Operations make up the basics of Food Processing. These include material handling, cleaning, separating, size reduction, fluid flow, mixing, heat transfer, concentration, drying, forming, packaging, and controlling. Most Food Processing involves a combination or an overlap of these unit operations.

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    Attribution Non-Commercial (BY-NC)
    Скачайте в формате PPT, PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    2K просмотров36 страниц

    07 Unit Operations in Food Processing

    Загружено:

    Alex Samuel Silva
    Unit Operations make up the basics of Food Processing. These include material handling, cleaning, separating, size reduction, fluid flow, mixing, heat transfer, concentration, drying, forming, packaging, and controlling. Most Food Processing involves a combination or an overlap of these unit operations.

    Авторское право:

    Attribution Non-Commercial (BY-NC)
    Скачайте в формате PPT, PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    из 36

    Chapter 7

    Unit Operations in Food Processing

    Unit Operations in Food Processing


    Material handling Cleaning Separating Size Reduction Pumping (fluid flow) Mixing Heat exchanging

    Unit Operations in Food Processing


    Concentration Drying Forming Packaging Controlling Overlapping operations Conserving energy New processes

    Material handling
    Conveying Transportation Trucking Harvesting

    Material handling
    Sanitary conditions Quality

    Losses

    Bacterial growth

    Cleaning

    Raw material

    Equipments

    Walls

    Floors

    Separating

    Cream separator Clarification Membrane processes

    Separating

    Membrane processes
    Reverse osmosis (RO) Ultrafiltration (UF) Microfiltration (MF)

    Size Reduction

    Slicing Dicing Cutting Grinding

    Pumping (fluid flow)

    Two different types of pumps


    Centrifugal pump Positive pump

    Mixing

    The efficiency of mixing depends on


    Design of impeller Diameter of impeller Speed Baffles

    Heat exchanging

    Heating Heat exchanging


    Cooling

    Heat exchanging

    Heat exchanges
    Plate heat exchanges Tubular heat exchanges Swept surface heat exchangers

    Concentration

    Evaporation Reverse osmosis

    Drying

    Sun or tray drying Spray drying Freeze drying

    Forming

    Compacting Extrusion Molds Powders and binding agents Heat and pressure

    Packaging

    Purposes

    Shipping Dispensing Improving the usefulness Protection from microbial contamination, dirt, insects, light, moisture, drying, flavor changes, and physical alterations

    Controlling

    Valves Thermometers Scales Thermostats Others

    Unit Operations in Food Processing


    Overlapping operations Conserving energy New processes

    Summary

    Unit operations make up the basics of food processing. These include material handling, cleaning, separating, size reduction, fluid flow, mixing, heat transfer, concentration, drying, forming, packaging, and controlling.

    Summary

    Most food processing involves a combination or an overlap of these unit operations.

    Summary

    Where unit operations overlap or are combined, complex controls ensure the proper function of each operation.

    Review Questions

    Question 1

    Why are foods packaged?

    Review Questions

    Answer 1 Packaging is used for a variety of purpose including shipping, dispensing, improving the usefulness of the product, and protection from microbial contamination, dirt, insects, light, moisture, drying, flavor changes, and physical alterations. Attractive packaging also helps with marketing of the food product.

    Review Questions
    Question 2 Name the three methods for separating foods.

    Review Questions

    Answer 2

    Cream separator, clarification, and membrane processes.

    Review Questions

    Question 3

    What are the two types of fluid flow pumps?

    Review Questions

    Answer 3
    Centrifugal pump and positive pump.

    Review Questions

    Question 4

    List the four factors affecting the mixing of food products.

    Review Questions

    Answer 4
    Design of impeller, diameter of impeller, speed, and baffles.

    Review Questions

    Question 5 Why is it important to handle food materials carefully?

    Review Questions

    Answer 5
    To maintain sanitary conditions, minimize losses, maintain quality, and minimize bacterial growth.

    Review Questions

    Question 6

    Explain the three common methods of drying foods.

    Review Questions

    Answer 6
    Sun or tray drying, spray drying, and freeze drying.

    Review Questions

    Question 7

    List three membrane processes for separating food products.

    Review Questions

    Answer 7
    Reverse osmosis, ultrafiltration, and microfiltration.

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