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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. Types of cleaning 1. wet cleaning 2. dry cleaning a)air classifiers b)magnetic separators c)screening of food
Sorting : is the separation of foods into categories on the basis of a measurable physical property. The four main physical properties used to sort foods are size, shape, weight and colour. To ensure the uniform product for subsequent processing Eg. Potato chips
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Size reduction of solid food Size reduction of liquid food In all types of size reduction of solid food there are three types of force used to reduce the size of foods: 1. compression forces 2. impact forces 3. shearing (or attrition) forces.
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mixing is often used primarily to develop desirable product characteristics, rather than simply ensure homogeneity it is often multi-component, involving ingredients of different physical properties and quantities it may often involve high viscosity or nonNewtonian liquids there may be complex relationships between mixing patterns and product characteristics
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The degree of mixing that is achieved depends on : the relative particle size, shape and density of each component the moisture content, surface characteristics and flow characteristics of each component the tendency of the materials to aggregate the efficiency of a particular mixer for those components.
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dell, 9/20/2011
There are two main applications of centrifugation: separation of immiscible liquids and separation of solids from liquids Centrifugal force is generated when materials are rotated; the size of the force depends on the radius and speed of rotation and the density of the centrifuged material
Filtration is the removal of insoluble solids from a suspension (or feed slurry) by passing it through a porous material (or filter medium). The resulting liquor is termed the filtrate and the separated solids are the filter cake. Filtration is used to clarify liquids by the removal of small amounts of solid particles (for example from wine, beer,oils and syrups).
For filtration driving force is the pressure difference across the filter Filtration is indirectly proportional to resistance to flow
one of the main aim being to destroy enzymic activity in vegetables and some fruits, prior to further processing
Evaporation is unit operation where concentration of solution by boiling off solvent Partial removal of water is evaporation
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Dehydration (or drying) is defined as the application of heat under controlled conditions to remove the majority of the water normally present in a food by evaporation or in the case of freeze drying by sublimation . Dehydration involves the simultaneous application of heat and removal of moisture from foods
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