“Food and Beverages Technology”

• This subject deals with the machinery and equipment which are generally employed for
sorting and grading of the raw materials.

• It includes cleaning, grinding, pulping, drying, filling, sealing of raw material and
processed foods.

• Even it also deals with material handling, distillation, crystallization and storage of food.

• Hence, it is to be taught as well as the practical to be conducted in laboratories with great

care to have better understanding of the importance of this subject.

• This subject covers separation processes of foods, fruit and vegetable processing, oil
seeds processing, beverage processing and food additives.

The aim of this course is to help the student to attain the following industry identified
competency through various teaching learning experiences:

• Optimize the various parameters in the food and beverages manufacturing industry.

COURSE OUTCOMES (COs)

1. Optimize the cleaning, sorting and grading process.
2. Optimize the process parameters for Fruit and Vegetable Processing.
3. Optimize the process parameters for different types of Oil Seeds.
4. Optimize the process parameters for Brewing different types of Beverages.
5. Manage the blending process technology for food additives.

• Food - any nutritious substance that people or animals eat or drink or that plants absorb
in order to maintain life and growth.
• Food, substance consisting essentially of protein, carbohydrate, fat, and other nutrients
used in the body of an organism to sustain growth and vital processes and to furnish
energy.
• Types of food :
• Vegetables , Fruits, Grains, Beans and Nuts
• Meat and Poultry , Fish and Seafood , Dairy Foods

• Beverages
• a drink other than water.
• any potable liquid, especially one other than water, as tea, coffee, beer, or milk.
• A liquid to consume, usually excluding water; a drink.
• This may include tea, coffee, liquor, beer, milk, juice, or soft drinks.
• Beverages not only provide essential hydration but can also be a source of other
nutrients.
• As well as energy some beverages can be a source of vitamins and minerals, protein,
fats and other carbohydrates.

• Food and beverage technology is a series of process starting with food research, product
development, quality assurance and quality control and food regulation.
• Food and beverage technology is a careful, systematic study, investigation, and
compilation of information about foods and their components.
• Food and beverage technology is the application of food science to the selection,
preservation, processing, packaging, distribution, and use of safe food and beverages.
• Related field of food and beverage technology includes analytical chemistry, industrial
chemistry, biotechnology, engineering, nutrition, quality control, and food safety
management.
 CH-1 - “Food Processing” Marks - 08

• Food Processing:
• Food processing is the transformation of agricultural products into food, or of one form
of food into other forms.
• Food processing includes many forms of processing foods, from grinding grain to make
raw flour to home cooking to complex industrial methods used to make convenience
foods.
• What is food processing?
• Food processing is any method used to turn fresh foods into food products.
• This can involve one or a combination of various processes including washing,
chopping, pasteurizing, freezing, fermenting, packaging, cooking and many more.
• Food processing also includes adding ingredients to food, for example to extend shelf
life.
•

What are the methods of food processing?

• Food processing includes traditional (heat treatment, fermentation, pickling, smoking,
drying, curing) and modern methods (pasteurisation, ultra-heat treatment, high pressure
processing, or modified atmosphere packaging).
• Some of the common methods are described below:
• Canning
• A method of preserving food by heating it to a high temperature and then storing it in an
air tight container.
• Fermentation
• The breakdown of sugars by bacteria, yeasts or other microorganisms under anaerobic
conditions.
• This means, no oxygen is needed for the process to take place (apart from oxygen present
in sugar).
• Fermentation is notably used in the production of alcoholic beverages such as wine, beer,
and cider, and in the preservation of foods such as sauerkraut, dry sausages, and yoghurt,
but also for raising dough in bread production.
• Freezing
• Food temperatures are reduced to below 0°C to decrease the activity of harmful bacteria.
• The process can be used to preserve the majority of foods including fruits, vegetables,
meat, fish, and ready meals.
• Modified atmosphere packaging
• Air inside a package is substituted by a protective gas mix, often including oxygen,
carbon dioxide and nitrogen – gases that are also present in the air we breathe. They help
 to extend the shelf life of fresh food products - usually of fruits, vegetables, meat and
meat products, and seafood.
• Pasteurization
• Food is heated and then quickly cooled down to kill microorganisms.
• For example, raw milk may contain harmful bacteria that cause food borne illnesses.
• Boiling it (at home) or pasteurizing (on a large scale) is crucial to ensure it is safe to
consume.
• Apart from dairy products, pasteurization is widely used in preservation of canned foods,
juices and alcoholic beverages.
• Smoking
• A process of heat and chemical treatment of food to help preserve it by exposing it to
smoke from burning material such as wood.
• Smoked foods usually include types of meat, sausages, fish or cheese.

Processed Food
• By definition, a processed food is a food item that has had a series of mechanical or
chemical operations performed on it to change or preserve it.
• Processed foods are those that typically come in a box or bag and contain more than one
item on the list of ingredients.
• Examples of common processed foods include:
breakfast food product, cheese, tinned vegetables, Bread, snacks, meat products
microwave meals or ready meals, cakes and biscuits, drinks, such as milk or soft drinks
etc.

What Are the Benefits of Food Processing?

1. Preservation - When you process foods, you often make them far easier to store and preserve.
2. Safety - Another key benefit to processing foods is the ability for producers to ensure food
safety and remove or prevent dangerous toxins.
3. Convenience and Marketing.

Introduction to various raw materials used in food Production.

• Raw materials, including ingredients, processing aids, and packaging are the foundation
of finished food products.
• The raw materials used are generally of vegetable or animal origin and produced by
agriculture, farming, breeding and fishing.
• Examples of raw materials:
• Grains such as wheat and rice, Vegetables such as carrots and onions.
• Meat such as beef and chicken, Wood from a tree.
• Honey from a bee's nest, Minerals or metal from a mine.
• Crude oil
 Cleaning procedures for raw material and their importance.

• Cleaning is the unit operation in which contaminating materials are removed from the
food and separated to leave the surface of the food in a suitable condition for further
processing.
• Cleaning is the removal of food residues, dirt, grease and other undesirable debris.
• This requires physical energy and chemicals energy.
• Cleaning only removes dirt from the surface but does not kill all bacteria.
• Cleaning is the complete removal of residues and soil from surfaces, leaving them
visually clean so that subsequent disinfection will be effective.
• The soil, a mixture of food waste and bacteria is on or attached to the surface of the
processing equipments.
• Grain Cleaning -
• Cleaning is one of the last operations of the harvesting process.
• Cleaning grain means removing all the materials other than the grain.
• This could be sand, stones, straw, weeds and so on.
• After cleaning, the grain is put in bags to get transported to the place of drying .
• Cleaning and disinfection generally consists of six steps:
• Pre-clean - remove excess food waste by sweeping, wiping or pre-rinsing.
• Main clean - loosen surface waste and grease using a detergent.
• Rinse - remove loose food waste, grease and detergent.
• Disinfection - kill the bacteria with disinfectant or heat.
• Effective cleaning and sanitizing
• Step 1 – Preparation. Remove loose dirt and food particles. ...
• Step 2 – Cleaning. Wash with hot water (60 °C) and detergent. ...
• Step 3 – Sanitising (bacteria killing stage) Treat with very hot, clean, potable water (75
°C) for at least 2 minutes.
• Step 4 – Air drying.

Importance of cleaning in food raw materials

There are many reasons for cleaning but the most important reason is to ensure that all surfaces
and equipment that come into contact with food are not contaminated with food poisoning bacteria.
Other reasons include:
1) Preventing pests such as rats, insect and cockroaches being attracted to the food.
2) Preventing food poisoning.
3) Creating a pleasant working environment.
4) Reducing the risk of cross contamination from both bacteria and allergens such as nuts and
seeds.
5) Reducing the risk of slipping and tripping accidents from spillages of food waste.
Equipment used for cleaning of raw materials

• Vibrating screen.
• Dryer.
• Cyclone separator.

Vibrating Screen

Construction:
• It consists of a rectangular casing installed vertically by using foundation.
• Inner side of the casing provides inclined screen.
• There are Three desk screens.
• Motor mechanism provides top of the screen connected with uneven load.
• Spring is provided bottom of the casing for suspension purpose.
• Undersize material discharge bottom of the screens.
• Feed inlet is provided top of the screen.
• Generally the screens are provided with one, two & maximum three decks, with the
coarsest screen at the top, either horizontally or inclined up to 450.
• Each screen is provided with a separate over flow. The undersize material from the last
screen is collected from bottom.
• Due to inclination to screen, the oversize material travels along the screen.
Working:
 • The screens are vibrated mechanically or electrically with a frequency of 1800 to 3600
per minute.
• Mechanical vibrations are transmitted from the high speed eccentrics to casing & from
there to screens so that the whole assembly is vibrated.
• In electrically vibrated screens, vibrations are transmitted from heavy duty solenoids
directly to the screens.

• Application
• Vibrating screen is mainly used for screening, separating large, medium, small and light
impurities mixed in the grains, which can be widely used in milling, feed, rice milling,
winery, chemical factory, food, oil extracting, corn processing and other industries to
clean and grade raw material.

Cyclone separator

Construction
• A cyclone is a centrifugal separator in which particles, due to their mass, are pushed to
the outer edges as a result of centrifugal force.
• Incoming air is automatically forced to adopt a fast-revolving spiral movement - the so-
called “ double vortex” .
• This double spiral movement consists of an outer stream, which flows downwards in a
spiral, and an inner stream, which flows upwards in a spiral. At the interchange between
both streams, air passes from one stream to the other.
 • The particles which are present in the air are forced to the outer edges and leave the
separator via a collection device fitted to the bottom of the separator.
• The air speed of a cyclone lies between 10 and 20 m/s, and the most common speed is ca.
16 m/s.
Working
• The dust laden gas is introduced tangentially into a cylindrical vessel at a high velocity
(30 m/s).
• Centrifugal force throws the solid particles out against the wall of the vessel and they
drop into a conical section of the cyclone and removed from the bottom opening.
• The clean gas is taken out through a central outlet at the top.
• A dust laden gas enters in a cyclone separator takes spiral motion.
• It utilizes a centrifugal force generated by spinning gas stream to separate particle matter
from the gas.
• The centrifugal force on a particles in spinning gas stream is much greater than gravity,
there for it is effective in removing small particles.
• The gas spirals downwards to the bottom of the cone and at, and at the bottom the gas
flow reverses to form an inner vortex which leaves through the outlet pipe.
• Cyclone separator is used to separate gas-solid, gas-liquid in Cement industry ,Oil
refinery, Petrochemical Plant, Power plants, and Metallurgical Industry etc.

Dryer
• Dry cleaning procedures are used for products that are smaller, have greater mechanical
strength and possess a lower moisture content (for example grains and nuts).
• After cleaning, the surfaces are dry, to aid preservation or further drying.
• Dry procedures generally involve smaller cheaper equipment than wet procedures do and
produce a concentrated dry effluent which may be disposed of more cheaply.
• The main groups of equipment used for dry cleaning are:
1. Air classifiers
2. Magnetic separators
3. Separators based on screening of foods
• Classifiers (for example Fig.) use a moving stream of air to separate contaminants from
foods by differences in their densities.
• They are widely used in harvesting machines to separate heavy contaminants (for
example stones) and light contaminants (for example leaves, stalks and husks) from grain
or vegetables.
Sorting and Grading
Sorting -
• Sorting is the separation of foods in to categories on the basis of a measurable physical
property.
• Like cleaning, sorting should be employed as early as possible to ensure a uniform
product for subsequent processing.
• The four main physical properties used to sort foods are size, shape, weight and color.
• Sorting and/or screening (dry and wet) are/is the separation of raw materials and/or food
slurries into categories on the basis of shape, size, weight, image and colour.
• Sorting also allows the separation at first sight of some (undesirable) additional material
(e.g. leaves, stones) or inappropriate raw material (immature or rotted berries), and is
aimed at ensuring preserving only good quality fruit, is passed through for further
processing.
Grading -
• Food grading involves the inspection, assessment and sorting of various foods regarding
quality, freshness, legal conformity and market value.
• Food grading often occurs by hand, in which foods are assessed and sorted.
• Machinery is also used to grade foods and may involve sorting products by size, shape
and quality.

Types of sorters and graders

• Color sorter, Size sorter, Shape sorter, Weight sorter.
• Color sorters (sometimes called optical sorters, digital sorters, or electronic color
sorters) are machines that are used on the production lines in bulk food processing and
other industries.
• They separate items by their colors, detecting the colors of things that pass before them,
and using mechanical or pneumatic ejection devices to divert items whose colors do not
 fall within the acceptable range or which are desired to form a separate group from the
rest.
• Color sorters are mostly used in sorting grain (agricultural products).
• Example- The rice sorting industry is the first big market.
• The rice sorting technology is according to the color differences of rice materials, using a
high-resolution CCD optical sensor to separate stones, black rice, etc.
• The second sorting market is in use for coarse cereals, such as wheat, corn, peanut,
different kinds of beans, sesame seeds, etc.
• Sorting machines improve product quality and add social benefits.
• A typical Color Sorter serves as agriculture machinery for grain or other solid seed
sorting.
• It is a high accuracy sorting machine whose the industrial lens can detect 0.01 square
mm impurities in agriculture application.
• It can be used to remove impurities like sand, stem, glass, and broken grain seeds.
• Color sorters are used for the food processing industry, such as coffee, nuts, and oil
crops.
• Color Sorters can be divided into chute-type and belt-type color sorters.

Color sorter
Size sorter
• The size sorting and dry cleaning of agricultural raw materials separates solids into two
or more fractions on the basis of different sizes, usually by sieving or screening.
• Size sorting is especially important for food products which have to be heated or cooled,
as large differences in size might lead to an over- processing or under-processing of the
product.
• For size sorting, various types of screens and sieves, with fixed or variable apertures, can
be used.
• The screens may be stationary, rotating or vibrating.

Shape sorter
• Shape sorting can be accomplished manually or mechanically with, for example, a belt-or
roller-sorter.
Weight sorter
• Weight sorting is a very accurate method and is therefore used for more valuable foods
(cut meats, eggs, tropical fruits, certain vegetables).
• Image processing is used to sort foods on the basis of length, diameter, and appearance,
i.e. surface defects and orientation of food on a conveyor.

Weight sorter- Eggs

sorter
 Assignment No. 1,
CH-1 - “Food Processing”

• 1. Classify the various raw materials used in food production.

• 2. List methods of raw material cleaning in food processing industry.
• 3. Give the equipment used for cleaning of food raw materials.
• 4. Give the importance of cleaning procedure for food raw materials.
• 5. Give the types of Sorter and Grader.
• 6. Describe the equipment used for cleaning of food raw materials are –
• a) Vibrating Screen
• b) Dryer
• c) Cyclone separator
• 7. Describe the Sorter and Grader in details are –
• a) Color sorter.
• b) Size Sorter.
• c) Shape Sorter.
• d) Weight Sorter.
• 8. Describe Parameters of cleaning, sorting and grading of food raw material.