What do we know about the design of food processing equipment?
Relatively less attention is paid to the design and operation of food processing equipment, which is necessary to carry out all of the food processes in the food plant. Significant technical advances on processing equipment have been made by the manufacturers, as evidenced by the efficient modem food pro- cessing plants.
What are the different types of food processing equipment?
Preservation equipment includes freezers and dehydrators Product distribution equipment includes wrapping and palletizing systems The form in which the food material being processed comes in significantly influences the specific type of equipment employed as some food processing equipment is better suited for one form over another.
What are the measurement and control devices commonly used for food processing?
Some of the measurement and control devices commonly used for food processing include: Precision controls Pressure gauges Scales and weighing systems Thermometers Timers 1 Precision controls 2 Pressure gauges 3 Scales and weighing systems 4 Thermometers 5 Timers
What is the food processing industry?
Generally, clean, slaughtered and butchered or harvested components are taken and are used to produce attractive and marketable food products. A broad variety of machinery and equipment, gages, instruments are used in the food processing industry.
What are the equipment used in food processing?
Food Processing EquipmentBowl Choppers.Marinating Injectors.Meat Bandsaws.Marinating Vacuum Tumblers.Meat Grinders.Meat Patty or Meatball Machines.Meat Slicers.Mixer Blender.More items...
What are the examples of processing equipment?
Some examples of process equipment popularly used in these industries are pumps, valves, vessels, filters, coolers, heat exchangers, pulsation dampeners, and piping. Each of these equipment is very important because of its indispensable usage in the working of a process.
What are the 4 types of food processing?
What are the methods of food processing?Canning. The food is heated to a high temperature. ... Fermentation. The breakdown of sugars by bacteria, yeasts or other microorganisms under anaerobic conditions. ... Freezing. ... Modified atmosphere packaging. ... Pasteurisation. ... Smoking. ... Additives. ... Makes food edible.More items...•
What is the importance of food processing equipment?
Food processing equipment has become more important in today's society. Many different manufacturers now produce these types of machines. This is one of the industrial products that doesn't have to be guessed at regarding its meaning. It basically does just that — processes food.
What are the 3 types of food processing?
Food processing methods fall into three categories: primary, secondary and tertiary.
What is food processing PDF?
Page 1. 1. FOOD PROCESSING. Food Processing is the conversion of agricultural product to substances which have particular textural, sensory and nutritional properties using commercially feasible methods.
What are the 3 categories of processed foods?
In its original form, 3 categories of foods were defined within the NOVA classification: group 1, unprocessed and minimally processed foods; group 2, processed culinary or food-industry ingredients; and group 3, ultra-processed foods.
What is food processing equipment?
The equipment in food processing refers to processing machines, components, systems used to cook, handle, package, prepare or store food and food products. Although this equipment is primarily aimed towards consumability, preservation, palatability, few pieces of equipment also perform auxiliary or main functions such as preparation, ...
What is the process of preparation equipment?
A) PREPARATION EQUIPMENT. 1. CLEANING. Cleaning, grading, sorting, peeling or skinning are some of the unit operations employed by manufacturers during the preparation of raw material. The cleaning process divided into wet and dry is done to remove contaminants and foreign matter from the surface of raw food material.
What is the role of an engineer in the food industry?
The role of engineer in the food industry has gained a considerable prominence over the past couple of decades. The food processing industry is extremely diverse, complex and evolved. There's a continual need for process innovation with the consumer market becoming more demanding and sophisticated.
What is the process of changing raw ingredients into food?
The process of changing raw ingredients into food, in a way, that can be consumed by humans or animals is termed as food processing. Generally, clean, slaughtered and butchered or harvested components are taken and are used to produce attractive and marketable food products.
What are the resources used in food processing?
Typical resources include electricity, heat, water, steam, compressed air, and waste disposal options. Measurement and Control: Measurement and control equipment is used to ensure that the food processing equipment operates correctly, and the food processing stages proceed as specified.
Why is food processing equipment oversized?
Typically, processing equipment is oversized between 10–20% to compensate for potential operational issues, such as equipment breakdown or demand fluctuation, or environmental conditions, such as temperature or humidity changes. However, depending on the production requirements of the particular facility, multiple, small-sized equipment can also be employed to allow for greater operational flexibility.
What is shelf life in food?
Shelf Life: The amount of time a food product can be stored after manufacturing and processing and retain an acceptable safety and quality standard (typically defined by the manufacturer, government, or a private organization) under specified storage, processing, and packaging conditions.
What are the measurement devices used in food production?
Measurement devices are particularly crucial during food production, as minor changes in cooking temperature, ingredient ratios, and operation times can lead to drastic changes in the finished product. Some of the measurement and control devices commonly used for food processing include: Precision controls.
What is material handling equipment?
Material Handling: Material handling equipment is used to transport food material through and between preparation, processing, and post-processing stations. Types of equipment used for material handling in the food and food processing industries include: Conveyors systems.
What is the most important aspect of food processing?
An important aspect of food processing and food preparation is the topic of food quality control. Food quality in a production setting can be degraded and compromised by any number of contributing factors, the most common of which include the presence of : Pesticides. Pathogens.
What is the equipment used to heat food?
Description. Equipment Employed. Baking. Similar to, and often referred interchangeably with, roasting. Employs heated air (heated by convection, conduction, and radiation)—and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor.
About this book
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed.
Introduction
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed.
What is chapter 7 in food?
Traditionally, fermented foods (Chapter 7) have many of these characteristics; irradiation (Chapter 8) has been adopted in some countries as a minimal method of food preservation; and chilling (Chapter 19) and controlled or modified atmospheres (Chapter 20) are now widely adopted to suppress microbial growth.
How many periods does a non-hygroscopic food have?
Non-hygroscopic foods (Chapter 1) have a single falling-rate period (C–D in Fig. 15.3 (a) and (b)), whereas hygroscopic foods have two or more periods. In the first period, the plane of evaporation moves from the surface to inside the food, and water vapour diffuses through the dry solids to the drying air.
What is a filter aid?
Filter aids are usually applied to the filter or mixed with the food to improve the formation of filter cake. Pressure filters Two commonly used pressure filters are the batch plate-and-frame filter press (Fig. 6.5) and the shell-and-leaf pressure filter.
What is a short tube evaporator?
The short-tube evaporator is an example of a tube- and-shell heat exchanger, also used in pasteurisation (Chapter 11) and heat sterilisation (Chapter 12). It consists of a vessel (or shell) which contains a vertical, or less commonly horizontal bundle of tubes.
What is the 3-A standard for equipment?
3-A standards specify a finish at least as smooth as a No. 4 ground finish for most applications. With high-fat products, a less smooth surface is used to allow product release from the surface.
What is food soil?
Food soil is generally defined as unwanted matter on food-contact surfaces. Soil is visible or invisible. The primary source of soil is from the food product being handled. However, minerals from water residue and residues from cleaning compounds contribute to films left on surfaces. Microbiological biofilms also contribute to the soil buildup on surfaces.
What are the regulatory concerns of chemical sanitizers?
The regulatory concerns involved with chemical sanitizers are antimicrobial activity or ecacy, safety of residues on food contact surfaces, and environmental safety. It is important to follow regulations that apply for each chemical usage situation. The registration of chemical sanitizers and antimicrobial agents for use on food and food product contact surfaces and on nonproduct contact surfaces is through the U.S. Environmental Protection Agency (EPA). (Prior to approval and registration, the EPA reviews ecacy and safety data, and product labeling information.)
What happens if you mishandle food?
Misuse or mishandling can result in pitted, cracked, corroded, or roughened surfaces. Such surfaces are more dicult to clean or sanitize, and may no longer be clean-able. Thus, care should be exercised in using corrosive chemicals or corrosive food products.
What is the best surface for food?
Stainless steel is the preferred surface for food equipment and is specified in many industry and regulatory design and construction standards. For example, 3-A Sanitary Standards (equipment standards used for milk and milk products applications) specify 300 series stainless steel or equivalent. Other grades of stainless steel may be appropriate for specific applications (i.e., 400 series) such as handling of high fat products, meats, etc. For highly acidic, high salt, or other highly corrosive products, more corrosion resistant materials (i.e., titanium) is often recommended.Other “soft” metals (aluminum, brass, copper, or mild steel), or nonmetallic surfaces (plastics or rubber) are also used on food contact surfaces. Surfaces of soft metals and nonmetallic materials are generally less corrosion-resistant and care should be exercised in their cleaning.
How does microbiology affect sanitizer?
The microbiological load can affect sanitizer activity. Also, the type of microorganism present is important. Spores are more resistant than vegetative cells. Certain sanitizers are more active against gram positive than gram negative microorganisms, and vice versa. Sanitizers also vary in their effectiveness against yeasts, molds, fungi, and viruses.
Why is it important to rinse food contact surfaces before cleaning?
It is important to rinse food-contact surfaces prior to cleaning to remove most of the soluble soil. Heavy deposits require more detergent to remove. Improper cleaning can actually contribute to build-up of soil.
Types of Food Processing Equipment
Design and Selection Considerations For Food Processing Equipment
- As outlined above, there is a wide range of food processing equipment available to satisfy the various functions which are integral to the food and food processing industries. While individual pieces of equipment may have some distinctive considerations—typically based on the specific functions and unit operations which they perform—to keep in mind when designing and selectin…
Applications of Food Processing Equipment
- Image Credit: Colorcocktail/Shutterstock.com Processing equipment is used throughout the food and food processing industries for various food products. As outlined above there is a wide range of food processing equipment available, not all of which are used in every facility as specific industrial subsections favor using certain types of equipment over others for their particular pro…
Key Terminology
- Baking: A heat processing unit operation which employs heated air (heated by convection, conduction, and radiation)—and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor. It also demonstrates some preservative qualities in regards to processed food products. Blanching: A heat processing unit …
Resources
- Numerous professional societies and member organizations exist both in the United States and internationally which create standards and regulations for and offer additional resources—such as training, certifications, publications, newsletters, hosting of conferences, and access to meetings—to those involved in the food and food processing industries. These resources are us…
Summary
- This guide provides a basic understanding of food processing equipment, including the types available and considerations for design, selection, and use. Additionally, it outlines some of the key terminology used in the food and food processing industries and offers a list of related professional societies and organizations which may provide additio...