FOOD 2010 Lecture Notes - Lecture 7: Irradiation, Heat Capacity, Unit Operation
6 Apr 2016
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Document Summary
Most food processing is comprised of physical processes that can be broken down into a basic number of operaions. Unit operaions include material handling, cleaning, separaing, size reducion, luid low, mixing, heat transfer, concentraion, drying, forming, packaging, and controlling. Ro separates water from other solutes using membranes with the smallest pore. Uf uses membranes with larger pores, retains proteins, lipids & colloidal salts while smaller molecules pass through to the permeate phase. Mf is used to separate fat from proteins & reduce microorganisms from luid food systems. Size reducion: through use of high-shear forces, graters, cuters or slicers: size increase can be done by aggregaion, agglomeraion or gelaion. Pumping (luid low): transport of luids achieved by gravity low or use of pumps: flow is laminar with gravity low, adjacent molecules do not mix, two types of pumps are used for diferent purposes: Centrifugal pump uses rotaing impeller to create force within pump cavity.
