FOOD 2010 Lecture Notes - Lecture 7: Bulk Density, Irradiation, Caramelization
31 Mar 2017
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Document Summary
Most food processing is comprised as a series of physical processes that can be broken down into a basic number of operations. Unit operations: material handling, cleaning, separating, size reduction, fluid flow, mixing, heat transfer, concentration, drying, forming, packaging, and controlling. Irradiation is not new but has not been widely used due to lack of consumer acceptance recent outbreaks attributed to bacterial contamination have renewed interest in irradiation. In canada, permitted for potatoes and onions to inhibit sprouting, what and flour to control insect infestation, and spices to reduce microbial load. Unit operations in food processing: textbook reading: chapter 7, pp. Separating: can be achieved based on density or size and shape, based on density differences: separation of cream from milk, recovery of slide from suspensions, removal of bacteria from fluids. Clarification: a disc-type centrifuged that applies forces of 5000-10000 times gravity and forces the denser material to the outside - used to separate sediment and microorganisms.
