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
