No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
Mechanical Separation Equipment
Abstract
Size reduction or enlargement of solid foods can be attained by mechanical methods, without use of heat. Size reduction refers
to the production of large or small pieces and several particle sizes. Enlargement includes agglomeration or coating of small
food pieces or particles. In the case of liquids, size reduction of particles is achieved by homogenization. Below, the sections,
“Size Reduction” and “Size Enlargement” deal with solid foods, while “Homogenization” deals with size reduction of liquids.
During harvesting, most agricultural products like grains, fruits, and vegetables, pulses, nuts, etc., have varying physical characteristics and contain various contaminants and other inedible parts. Hence, it is important to perform various unit operations like cleaning, decontamination, sorting, and grading before these commodities are sent for further processing. It has been discovered that a significant percentage of agricultural output is being lost due to secondary, postharvest operations, resulting in limited accessibility for consumers and the need for imported goods. To obtain high-quality end products, these agricultural produces must be separated from the substandard ones at the initial stages. Sorting and grading are done to enhance the uniformity and commercial value of the products. In this chapter, we will focus on the various criteria and methods for sorting agricultural crops.
The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology. This concise reference summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the various types of extruders available for a growing number of food applications. Chapters compare and describe the different types of extruders and their functions, including characteristics, advantages and disadvantages, and applications, providing a wealth of information about dry extruders, interrupted flight extruder-expanders, and single screw and twin screw extruders. The effects of preconditioning on the raw material and of extrusion on the nutrients of products are covered as well. This book is a valuable source for the technical and practical application of extrusion and will be useful for the selection of the proper equipment for this technology.
As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.
Citrus juices are the most common among the fruit juices around the world and constitute a major portion of the food industry. Even though juice-processing technology has been around for many years, interest in historical and modem in novations and applications is widespread. New juice enterprises are springing up constantly all over the world. Old enterprises are constantly undergoing change, growth, and development. The Internet has expanded the reach of many, not only for information but for marketing and production alterations. The World Wide Web has made the wide world one. Computer technology alone is growing faster than the oranges on the trees. With these multifaceted changes, a need has emerged for an update to the first edition of Citrus Processing. The second edition of Citrus Processing has expanded its scope beyond the quality control theme of the first edition. I have used a more holistic approach to the subject of citrus processing. Those using this text in the classroom will find it more comprehensive in its treatment of the subject. The first edition targeted the industrial technologist. The second edition approaches citrus processing as a complete subject, assuming an audience interested in learning from the ground up. This new approach should be particularly appealing to those unfamiliar with the industry. Even so, experienced industrialists will find the information con tained here contemporary, futuristic, and fundamental.
Introduction: Millet grains, before consumption and for preparing food, are usually processed by commonly used traditional processing techniques to improve their edible, nutritional and sensory properties.Background: The processing techniques aim to increase the physicochemical accessibility of micronutrients, decrease the content of anti-nutrients or increase the content of compounds that improve bioavailability. Objectives: Thus, an attempt was made in the present study with the objectives to study the effects of boiling, pressure cooking, roasting and germination on functional, nutritional, anti-nutritional and pasting properties of barnyard millet and foxtail millet. Materials and Methods: Physical properties of unprocessed millets, chemical, functional, anti-nutritional and pasting properties of both unprocessed and processed millets were analysed using standard techniques. Results and Conclusion: Physical characteristics such as thousand grain weight, thousand grain volumes, hydration capacity and index, swelling capacity and index and cooking quality of the selected two unprocessed millets were considerably differed from each other. There was a significant variation with respect to functional, nutritional, anti-nutritional and pasting properties of selected two millets in response to different processing methods. Among them, germination reduces the anti-nutritional factors while roasting significantly increases the nutritional compounds. The improved functional and pasting properties of the selected two millets were observed in the germinated and roasted millet flours.
Two parameters which have proved to be very important in practical full-size mixer design are the impeller/tank diameter ratio (D/T) and the impeller type. This article addresses the effect of D/T and impeller type on the power required for a given degree of suspension with axial-flow impellers. The effects are first predicted from an analysis of a simple theoretical model and these hypotheses are then tested in pilot-scale experiments.
Emulsification is governed by droplet disruption due to mechanical energy input and re-coalescence of unstabilized droplets. Hence, the emulsification result is determined by the volumetric energy input as well as the adsorption kinetics of the emulsifier. The present knowledge concerning droplet disruption and stabilization is summarised and new theoretical and practical results are presented. Changes in the droplet size distribution during storage of emulsions with high oil fractions are calculated using the population balance theory. Thus, the long-term stability of o/w-emulsions can be predicted.
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, minimal processing technologies, functional foods, developments in active or intelligent packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time..
There is no article of this title and this entry should be deleted.
"Physical Properties of Foods" is a book with 17 chapters by various authors. M. Kalab is the author of Chapter 2: "Electron microscopy of foods" (pp. 43-104).
The book, edited by M. Peleg and E.B. Bagley, was published in 1983 by AVI Publishing Company, Inc., in Westport, Connecticut, USA in the "IFT Basic Symposium Series". The IFT-IUFoST Basic Symposium was held in Las Vegas, Nevada, 1982. ISBN 0-87055-418-2
Here is a proven, six-step method to help guarantee success and ensure that blends do not segregate after exiting from mixing equipment, a common industrial problem.
Comprehensive and thoroughly practical guide to the selection and design of a wide range of chemical process equipment. Emphasis is placed on real-world process design and performance of equipment. Provides examples of successful applications, and numerous drawings, graphs, and tables to show the functioning and performance of the equipment. Equipment rating forms and manufacturers' questionnaires are collected to illustrate the data essential to process design. Includes a chapter on equipment cost and addresses economic concerns. * Practical guide to the selection and design of a wide range of chemical process equipment. Examples of successful, real-world applications are provided. * A substantial number of valuable shortcut methods, rules of thumb, and equipment rating forms and manufacturers' questionnaires have been collected to demonstrate the design process. Many line drawings, graphs, and tables illustrate performance data. * Chapter 19 has been expanded to cover new information on membrane separation. Approximately 100 worked examples are included. End of chapter references also are provided.
Homogenizers, pipeline mixers, colloid mills, and specialty devices accomplish a wide range of difficult blending tasks. Optimum selection considers factors such as flow and shear rates, viscosity, and particle size.
Mixing is fundamental to food processing operations, such as in the preparation of ingredients, the addition of solids to liquids and the development of structure and incorporation of air in the dough mixing process. Chapters 2 and 5 have described the basics of fluid mechanics and of food rheology. Rheology is crucial in mixing; it is obviously more straightforward to mix a fluid such as water than it is to ensure the homogeneity of a highly viscous and non-Newtonian fluid such as a starch solution.
Reviews general procedures in a chemical plant to recognize and control corrosion. Attention is given to a system which permits keeping data on ^ equipment which may be significant in corrosion studies, including manufacturers' serial numbers, operating conditions, description of materials, schedule of inspection reports, description of critical points and numerous other items all on a peripherally punched card. Specific situations discussed are velocity, liquid-vapor interface, temperatures, test spool data, corrosion by non-uniform attack, stress corrosion cracking and hydrogen embrittlement 8.8.1
Edible coatings enhance the quality of food products, protecting them from physical, chemical, and biological deterioration;
they lead to shelf-life extension and safety improvement. Coatings are a particular form of films directly applied to the
surface of materials; they are produced from edible biomolecules such as proteins, polysaccharides or lipids, including plasticizers
and food-grade additives. Edible coatings have a close and continuous association with the food until consumption, and are
regarded as a part of the final product; they can act as barriers against oils, gases, or vapors and as carriers of active
substances (antioxidants, antimicrobials, vitamins, colorants, and flavoring agents). Edible coatings can improve the quality
of meats by retarding moisture loss, reducing lipid oxidation and discoloration, functioning as carriers of antimicrobial
and antioxidant agents. In the case of fresh and minimally processed fruits and vegetables, the success of an edible coating
strongly depends on its barrier property to moisture, oxygen (O2), and carbon dioxide (CO2). Besides, cellulose derivative coatings can be used to reduce oil uptake (OU) in fried foods. When antimicrobial agents
such as benzoic acid, sorbic acid, propionic acid, lactic acid, nisin, and lysozyme are incorporated into the coatings they
retard surface growth of bacteria, yeasts, and molds on a wide range of products, including meats and cheeses. In this chapter,
the applications of edible coatings to different food products are discussed in detail, as well as the inclusion of antimicrobial
agents to prolong the storage life of foods.
In Part I the properties and the characterization of individual particles and particulate systems are reviewed, special emphasis being given to particle size and shape, particle size distribution, interparticle adhesion, porosity, capillary action in porous media, ‘instant’ and flow properties of powders. The peculiarities of particulate foodstuffs, which become evident through the use of special techniques for measuring these fundamental characteristics, are considered in detail.
is available for this article.
Der Zerkleinerungsversuch am regelmäßig oder unregelmäßig geformten Einzelkorn bietet die Grundlage für die Beurteilung und systematische Auslegung maschineller Zerkleinerungsverfahren. Die hauptsächlichen Einflußgrößen sind die Beanspruchungsart, Beanspruchungsintensität und Beanspruchungsgeschwindigkeit, die Stoffart, die Teilchengröße und Teilchenform, die Temperatur und die Zusammensetzung des umgebenden Mediums. Eine Reihe von Testgeräten wurde entwickelt, weitere sind geplant. Ergebnisse über die Einzelkornzerkleinerung von Glaskugeln und unregelmäßig geformten Teilchen aus Quarz, Kalkstein, Schwerspat, Zement für Druck- und Prallbeanspruchung werden mitgeteilt. Sie bestehen in Aussagen über den Ablauf des Bruchgeschehens, über die entstehenden Kornverteilungen und Oberflächen und den hierzu erforderlichen Energieaufwand. Auf Grund der Einzelkornergebnisse läßt sich ein Programm für die optimale maschinelle Zerkleinerung aufstellen.
Moderne Produktionsverfahren in der Lebensmittelindustrie setzen eine gezielte Anwendung der Rheologie voraus. Verschaffen Sie sich mit diesem Buch einen einzigartigen Überblick über die Grundlagen der Rheologie und besonders über die rheologischen Eigenschaften spezieller Lebensmittel.
There are five contributed chapters in this volume: Agitation of Particulate Solid-Solid Mixtures (Gray and Oldshue); Turbulent Radial Mixing in Pipes (Gray); Flow and Turbulence in Vessels with Axial Impellers (Fort); Scale-up of Equipment for Agitating Liquids (Uhl and von Essen); and Mixing of Particulate Solids (Williams). The previous volume appeared in 1967.
Mixing is widely used in the food processing industry to ensure uniform product quality. However, a fundamental understanding of the process is limited and there is increasing need for setting scientific criteria to optimize the design and performance of mixers. Mathematical analysis is particularly relevant to mixers with complex geometry where predicting performance characteristics such as efficiency and power requirements is very difficult.Mathematical analysis enables the determination of complex flow patterns in the mixer and thereby elucidates the nature of the process, whether dispersive or distributive. Using the lamellar model of mixing, the mechanism of mixing in a model food mixer, the Brabender Farinograph was elucidated. The analysis was developed using local velocity data obtained with a Laser-Doppler Anemometer. ©1999 John Wiley & Sons, Inc. Adv Polym Tech 18: 209–224, 1999
In Part II the flowability of instant powders for vending machines, the recovery and enrichment of protein from food wastes, and the selective comminution of vegetable foods for protein enrichment serve as practical examples. The relevance to each case of the fundamentals reviewed in Part I illuminates connections which remain obscure when empirical methods, still widely used in food technology, are employed.
LCONTENTS; PART ONE; BASIC FLUID FLOW; FLUIDS IN MOTION; FLOW OF INCOMPRESSIBLE NEWTONIAN FLUIDS IN PIPES AND CHANNELS; FLOW OF INCOMPRESSIBLE NON-NEWTONIAN FLUIDS IN PIPES; PUMPING OF LIQUIDS; MIXING OF LIQUIDS IN TANKS; FLOW OF COMPRESSIBLE FLUIDS IN CONDUITS; FLOW OF TWO PHASE GAS LIQUID MIXTURES IN PIPES; FLOW MEASUREMENT; FLUID MOTION IN THE PRESENCE OF SOLID PARTICLES; INTRODUCTION TO UNSTEADY STATE FLUID FLOW: PART TWO: VECTOR METHODS IN FLUID FLOW; VECTOR METHODS IN FLUID FLOW AND THE EQUATIONS OF CONTINUITY AND MOMENTUM TRANSFER; APPLICATIONS OF MODIFIED NAVIER STOKES EQUATIONS IN RECTANGULAR COORDINATES; APPLICATIONS OF MODIFIED NAVIER STOKES EQUATIONS IN HORIZONTAL CYLINDRICAL COORDINATES; APPLICATIONS OF MODIFIED NAVIER STOKES EQUATIONS IN VERTICAL CYLINDRICAL COORDINATES.