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07 Unit Operations in Food Processing
07 Unit Operations in Food Processing
Material handling Cleaning Separating Size Reduction Pumping (fluid flow) Mixing Heat exchanging
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
Separating
Membrane processes
Reverse osmosis (RO) Ultrafiltration (UF) Microfiltration (MF)
Size Reduction
Mixing
Heat exchanging
Heat exchanging
Heat exchanges
Plate heat exchanges Tubular heat exchanges Swept surface heat exchangers
Concentration
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
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
Summary
Where unit operations overlap or are combined, complex controls ensure the proper function of each operation.
Review Questions
Question 1
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
Review Questions
Question 3
Review Questions
Answer 3
Centrifugal pump and positive pump.
Review Questions
Question 4
Review Questions
Answer 4
Design of impeller, diameter of impeller, speed, and baffles.
Review Questions
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Answer 5
To maintain sanitary conditions, minimize losses, maintain quality, and minimize bacterial growth.
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Question 6
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Answer 6
Sun or tray drying, spray drying, and freeze drying.
Review Questions
Question 7
Review Questions
Answer 7
Reverse osmosis, ultrafiltration, and microfiltration.