Professional Documents
Culture Documents
U2 Lec1a IntroUnitOperation
U2 Lec1a IntroUnitOperation
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
Physical
processes
Chemical or
biochemical
reactions
Are divided into a
series of steps,
called ‘Unit
Operations’
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
→ Standardization →Heating →
Evaporation →Spray drying→Milk
powder Centrifugal clarifier bowl, to
remove particles from milk
Incoming
milk
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
1
8/27/2022
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
2
8/27/2022
• Mixing • Separation
• Heat transfer • Mass transfer
• Size adjustment • Fluid flow
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
Heat Transfer
Falling-film evaporator
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
3
8/27/2022
Absorption
Also called ‘separation engineering’,
Applicable to homogeneous mixtures.
Different from ‘mechanical separations’
Absorption,
Adsorption,
Drying,
Distillation,
Extraction
Evaporation
Salt diffusion through cheese curd
Smoke diffusion through meat, etc. absorption adsorption
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
4
8/27/2022
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
• Tumbler
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
5
8/27/2022
Operations that affect safety which are not physical unit Many food processes involve combinations of
operations more than one unit operation and/or chemical or
Chemical biochemical operations
Addition of acid (as vinegar in salad dressing)
Addition of salt •Homogenization
Addition of large amounts of sugar – lowers water
– Fluid flow •Evaporation
activity (fudge sauce)
Addition of preservatives, flavors, colors, etc.) – Size reduction
– Fluid flow
Fermentation/enzymatic reactions – Heat transfer
Yogurt
– Heat transfer
Pickles – Mass transfer
•Pasteurization
Cheese
Olives – Fluid flow
Chemical and biochemical operations are important in – Heat transfer
the processing of many foods.
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
6
8/27/2022
Derived Units
• Area: square meter, m2
• Volume: cubic meter, m3
• Speed, velocity: meter per second, m/s
• Acceleration: meter per second squared, m/s2
• Density, mass density: kilogram per cubic meter,
kg/m3
• Current density: ampere per square meter, A/m2
• Magnetic field strength: ampere per meter, A/m
• Concentration (amount of substance): mole per
cubic meter, mol/m3
• Luminance: candela per square meter, cd/m2
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2
7
8/27/2022
Further Readings:
• R. Paul Singh, Dennis R. Heldman. 2009. Introduction to
food engineering. Academic Press. 4th Ed (Ch. 1)
• Earle, R. L. & Earle, M.D.1983. Unit operations in food
processing. Pergamon Press, Toronto, Canada. 2nd Ed
(Ch. 1).
HW:
• S&H (Ch.1, p. 60): 1.4,
1.5, 1.10
• E&E (Ch.1, p. 12): 4, 6, 8
International University Food Technology Department Food Unit Operations 2 International University Food Technology Department Food Unit Operations 2