FOOD 2010 Chapter Notes - Chapter 7,9,10,11: Supercritical Fluid Extraction, Food Processing, Spray Drying

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Unit operations in food processing chapter 7: 112-124. Drying and dehydration chapter 11: 164-169. Include harvest (& equipment), transport (trucks/trailers, rail cars, forklifts) conveying, storage bins. Maintain sanitary conditions, minimize losses, quality maintained, minimize bacterial growth, transfers/deliveries be on time (with minimal time taken for quality) Brushes, high velocity air, steam, water, vacuum, magnet, microfiltration, mechanical separation (depends on food product to surface) to remove dirt and bacteria. Food processing equipment must also have frequent, thorough, special cleaning, doors and walls of processing buildings must also be cleaned. Based on density: cream separator: disc type centrifuge separates milk and cream based on density (difference between fats and non fats, clarification: disc type of centrifuge removes sediment/microorganisms via 5000. 10000 times gravity (move to the outside), open bowl and remove solids (example yeast from spent fermentation broths baker"s cheese from whey) Based on size and shape: membrane processes: reverse osmosis, ultrafiltration, and microfiltration use membranes with different size pores to separate.