Processing Operations Flashcards
General Tool Box of Production
Raw Materials –>
Tools: machinery –>
Product
Food Science Tool Box items (7)
Water Mircroorganisms Enzymes Thermodynamics Mass Energy Momentum
Food Science Raw Matierials
Physical Form & Chemical Constituents
Properties: Thermo-physical, chemical
Food Science Product factors
Characteristics: physical, chem, funct, nutr
Storage stability
Shelf life
2 Major Categories of Process
Conversion process
Preservation process
Conversion Process
Converts raw materials into a different finished product
ex. cheese, butter
Preservation Process
Extends the shelf life of raw material
ex. pasteurized milk
Purpose of Conversion Process
To vary an otherwise monotonous diet by converting basic foods into more interesting, palatable, attractive forms
Purpose of Preservation Process
To save the surplus of the day’s kill or harvest for an otherwise probably hungry morrow
4 knowledge components of food processing
microbio
chem
packaging
engineering
Unit Operation def
any part of potentially multi-step process which can be considered to have a single function.
Input –> unit op –> output
How to make condensed milk
- steam hits milk
- Milk releases water vapor
- Condensed milk is left over
Steps of Lye Peeling
- Input
- Conditioning
- Hot lye application
- Addition of steam + lye reaction with peel
- water = peel removal
- water = final water rinse
- Peeled Output
Unit Operations: Cleaning (3)
Wet cleaning
Dry
Remove contaminants & foreign bodies
Unit Operations: Sorting (3)
Shape/size sorting
Color
Weight
Unit Operations: Grading
by operators
Unit Operations: Peeling (5)
Flash steam Knife Abrasion Caustic Flame
Conversion Unit Operations (19)
Size reduction Mixing Sedimentation Absorption Stipping
Preservation Unit Operations (6)
Chlling Freezing Blanching Pasteurization Heat sterilization Irradiation
Separating Agent of Evap, Drying, Crystal, Distill
Thermal Energy
Separating Agent of: Fermentation
Mass:Microorganisms
Separating Agent of Extraction
Mass: Solvent
Separating Agent of Centrifugation, filtration, reverse osmosis, cyclone
Energy: Mechanical/elec
Separating Agent of Lye Peeling
Water, NaOH
Thermal Energy
Inputs & outputs of Cheese making
(whey, lactose &min) + water + (casein & fat)
- -> Coagulation
- -> Whey + Cheese Curd
Whey forms from
Whey protein
Lactose
Minerals
Water
Cheese Curd forms from
Casein
Fat
some water & minerals
Steps of Cheese Making (6)
Milk Acidification Coagulation Dehydration Salting Shaping
Cheese Manufacturing (4)
Milk Prep
Curd Production
Curd Treatment
Cheese Packing
Factors of Milk Prep (6)
Reception Thermization Bactofugation Standardization Pasteurization Additives (CaCl2, CO2, Coloring)
Factors of Curd Production (4)
Starter addition
Rennet addition
Coagulation
Cutting of coagulum
Factors of INITIAL Curd Treatment (5)
Pre stirring Pre drainage of whey Heat/cook/scald Final stirring Pre Pressing
Factors of FINAL Curd Treatment (5)
Pressing Cook/Stretch Moulding Salting Ripen/Storage
IQF
Individually Quick Frozen
IQF Fruit Manufacturing (8)
washing cutting pitting lye peeling slicing dipping (IQF solution) freezing packaging
def of food science
Food Science is the discipline in which
biology, physical sciences, and engineering
are used to study the nature of foods, the
causes of their deterioration, and the
principles underlying food processing
