FOOD 2010 Chapter 8: Chapter 8.docx

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

Document Summary

Examples of unit operations: materials handling (how raw commodities are harvested and transported to the food processing facility), separating (isolating a desirable part of a food from another part), cleaning (removal of debris and bacteria using water and/or detergent), disintegrating (particle size reduction of foods, cutting meat into small pieces), pumping (mechanical method of moving food from one point to another point), mixing (blending of food ingredients to create a food product), heat exchange (removal of heat from a food, roasting coffee beans), evaporation (removal of moisture from a food to concentrate its solids content), drying (extensive approach to moisture removal, moisture is reduced to a mere few percent), forming (foods that are formed into specific shapes during processing), and packaging (protects the food from the environment and offer convenience for retailers and consumer, could use glass, tin, aluminum, cardboard, plastic).