FOOD 2010 Chapter Notes - Chapter 7: Vacuum Chamber, Caramelization, Atmospheric Pressure
19 Apr 2016
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Document Summary
Variety of operations from harvesting on the farm, refrigerated trucking of perishable produce, transportation of animals l, to conveying a product like flour from a railcar to a bakery. Sanitary conditions must be maintained, losses minimized, quality maintained, and bacteria growth minimized. Removal of dirt to removal of bacteria from liquid food. Brushes, high-velocity air, steam, water, vacuum magnets, microfiltration, and mechanical separation used to clean foods. Can be achieved on the basis of density or size and shape. Ex separation of cream and milk, bacteria from fluids etc. Membrane processes- reverse osmosis, ultrafiltration, and microfiltration are processes using membranes with varying pore sizes to separate on the basis of size and shape. Transportation of fluids is achieved by gravity flow or through the use of pumps. Two types of pumps are used for different purposes: centrifugal pump uses a rotating impeller to create a centrifugal force, a positive pump consists of reciprocating or rotating cavity.
