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07 Unit Operations in Food Processing
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Transcript of 07 Unit Operations in Food Processing
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Chapter 7
Unit Operations in Food
Processing
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Material handling
Cleaning
Separating
Size Reduction
Pumping (fluid flow) Mixing
Heat exchanging
Unit Operations in Food Processing
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Concentration
Drying
Forming Packaging
Controlling
Overlapping operations Conserving energy
New processes
Unit Operations in Food Processing
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Material handling
HarvestingTrucking
Transportation
Conveying
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Material handling
Bacterialgrowth
Quality
Losses
Sanitary
conditions
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Cleaning
EquipmentsRawmaterial
Floors
Walls
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Cream separator
Clarification Membrane processes
Separating
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Membrane processes
Reverse osmosis (RO)
Ultrafiltration (UF)
Microfiltration (MF)
Separating
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Slicing
Dicing Cutting
Grinding
Size Reduction
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Two different types of pumps
Centrifugal pump
Positive pump
Pumping (fluid flow)
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The efficiency of mixing depends on
Design of impeller
Diameter of impeller
Speed
Baffles
Mixing
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Heat exchanging
Heat
exchanging
Heating
Cooling
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Heat exchanges
Plate heat exchanges
Tubular heat exchanges
Swept surface heat exchangers
Heat exchanging
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Evaporation
Reverse osmosis
Concentration
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Sun or tray drying
Spray drying
Freeze drying
Drying
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Compacting
Extrusion Molds
Powders and binding agents
Heat and pressure
Forming
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Purposes
Shipping
Dispensing
Improving the usefulness
Protection from microbial
contamination, dirt, insects, light,moisture, drying, flavor changes,and physical alterations
Packaging
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Valves
Thermometers Scales
Thermostats
Others
Controlling
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Overlapping operations
Conserving energy New processes
Unit Operations in Food Processing
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Unit operations make up the basicsof food processing.
These include material handling,cleaning, separating, size reduction,fluid flow, mixing, heat transfer,
concentration, drying, forming,packaging, and controlling.
Summary
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Most food processing involves acombination or an overlap of
these unit operations.
Summary
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Where unit operations overlap orare combined, complex controls
ensure the proper function ofeach operation.
Summary
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Review Questions
Question 1
Why are foods packaged?
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Review Questions Answer 1
Packaging is used for a variety of purposeincluding shipping, dispensing, improving theusefulness of the product, and protection frommicrobial contamination, dirt, insects, light,moisture, drying, flavor changes, and physical
alterations. Attractive packaging also helps with marketing
of the food product.
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Review Questions
Question 2
Name the three methods forseparating foods.
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Review Questions
Answer 2 Cream separator, clarification,
and membrane processes.
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Review Questions
Question 3
What are the two types of fluidflow pumps?
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Review Questions
Answer 3 Centrifugal pump and positive pump.
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Review Questions
Question 4
List the four factors affecting themixing of food products.
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Review QuestionsAnswer 4
Design of impeller, diameter of impeller,speed, and baffles.
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Review Questions
Question 5
Why is it important tohandle food materialscarefully?
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Review Questions
Answer 5 To maintain sanitary conditions,
minimize losses, maintain quality,and minimize bacterial growth.
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Review Questions
Question 6
Explain the three commonmethods of drying foods.
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Review Questions
Answer 6 Sun or tray drying, spray drying,
and freeze drying.
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Review Questions
Question 7
List three membrane processesfor separating food products.
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Review Questions
Answer 7
Reverse osmosis, ultrafiltration, andmicrofiltration.