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Unit operations in food processing
This document discusses various unit operations involved in food processing. It describes 12 key unit operations - material handling, cleaning, separating, size reduction, fluid flow, mixing, membrane processing, blanching, heat transfer, concentration, drying and packaging. For each operation, it provides details on the types of equipment used and objectives. It notes that most food processing involves a combination of these unit operations with complex controls to ensure each operation functions properly. The document serves to provide an overview of the main unit operations that make up food processing.
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By Prathamesh Pawale, the focus is on unit operations in food processing.
Food processing involves transforming agriculture products, with primary, secondary, and criticized tertiary processing.
Food preservation protects from microbial growth and spoilage, increasing shelf life through methods like freezing and fermentation.
Key operations include material handling, cleaning, separating, size reduction, and more essential for food processing.
Involves harvesting, transporting, and ensuring sanitary conditions while minimizing losses and maintaining quality.
Unit operation for removing contaminants using various methods including wet or dry cleaning procedures.
Separation is based on properties like density for creams and solids, involving sorting and grading for quality control.
Achieved through machinery applying forces such as crushers and grinders to produce smaller food piece sizes.
Fluid flow can be gravity-based or pump-assisted, with different types of pumps enhancing efficiency in food processing.
Mixing serves to incorporate ingredients and transfer heat, with different mixers for various material combinations.
Filtration techniques use membranes for treating food, varying in pore size for specific separation processes.
Short-term heating of fruits and veggies to inactivate enzymes and prepare them for further processing.
Heat exchange is crucial for destroying microorganisms and extends shelf-life, influenced by various factors.
Different heat exchanger designs include plate, tubular, and scraped surface types used for heating or cooling food.
Evaporation reduces liquid content, concentrating food before drying, with modern methods achieving efficiency.
Heat treatment below 100°C targets microbial reduction in liquids, with specific methods for varying food types.
Higher heat treatment destroys spoilage organisms in hermetically sealed containers, with temperature guidelines.
Methods include sun, spray, and freeze drying to reduce moisture while preserving food quality.
Includes extrusion cooking and shaping in snack foods and cereals, crucial for product consistency.
Fast and automated machinery for packaging, including forming, filling, sealing, and labeling food products.
Automated tools like valves and thermometers control various factors essential in food processing.
Highlights the integral unit operations like handling, processing, and control that form food processing systems.
Acknowledges sources and provides reference links related to the food processing presentation.