Please enable JavaScript.
Coggle requires JavaScript to display documents.
Basic Operations of the Agrifood Industry - Coggle Diagram
Basic Operations of the Agrifood Industry
Basic Principles and Transport Phenomena
Matter And Energy Balances.
in an accounting of inputs and outputs of
materials and energy of a process or a part of its
. . Fluid flows
are the material balance, or equation of continuity, the equations of the balance of
momentum and mechanical energy balance
Applications
The application of heat to food dates back to the times when the being
discovered how to make fire and empirically observed the benefits
Basic Operations of the Agrifood Industry
Raw Material Cleanings
Total cleanliness of raw materials is an unattainable ideal. In practice
a balance must be established between cleaning costs and the need to produce a good quality product
Selection And Classification
is a separation by means of a physical characteristic
verifiable such as size, shape, color or weight.
Transportation And Storage In The Factory
The areas of the factory intended for the reception of raw materials must
be located in places of direct and easy access for transportation by any mean
Plead.
Peeling in the food industry is applied to fruits and vegetables with the
in order to improve your appearanc.
Scalding
It is a mild heat treatment that subjects the product for a longer or
less long, at a temperature below 100 degrees
Operaciones De Transformación
Size Reduction And Sieving.
a Unitary operation destined to the generation of particles whose surface area
looks increased
Mezcal
By eating mixtures of different foods of plant origin, amino acids
essential elements complement each other and a protein of high biological value is obtained
Emulsification And Homogenization
is an intimate mixture of two immiscible liquids in which a
The liquid that is the discontinuous, discontinuous, or internal phase is mixed as small droplets into another liquid that is called the continuous, dispersant, or external phase
.Filtration And Membrane Processes
. It is one of the most modern technologies used
for clarification, concentration, separation of components, purification of beverag
Centrifugation
is that operation to which food is subjected
liquids, mainly milk and juices, by means of which materials of different natures that “coexist” in the same food are separated.
Cristalización.
For crystallization to occur more easily, the existence of
some insoluble particle or salt that acts as a nucleus of crystallization
Extrusion.
is an operation that is applied to a series of ingredients
whose final result is a wide range of products with a great variety
Distillation
distillation is based on the differences that exist between the points
melting point of water (100ºC) and alcohol (78.3ºC
Conservation Operations
Heat Treatment.
Cold Treatments
It consists of subjecting food to the action of low temperatures, to
reduce or eliminate microbial and enzymatic activity and to maintain certain
Concentration
This way of preserving food is carried out practically by the same
reasons dehydration is used
Desecration.
Drying has been, since ancient times, a means of preserving
fed
Radio Frequency Waves .
In the Food Industry, the term "irradiation" is used to refer to
to treatments in which food is exposed to the action of radiation
Others (Gas, Ultrasound, High Pressure).
The application of high pressures (between 100 – 1000 MPa) to food has
aroused enormous interest in recent years
Chemical Treatments
Chemical preservation methods are based on the addition of substances
which act by chemically modifying the product, for example by lowering the pH.
. Envasado de Alimentos
Packaging Materials
Once the choice of the appropriate material has been made according to each case, it is necessary to
define which packaging process, either vacuum or modified atmosphere (MAP)
. Interacciones Envase-Alimento.
Food-packaging interactions are considered undesirable because they
include the transfer to food of compounds that may be toxic
Container Handling.
Numerous efforts have been made to develop systems for the
handling of food, both fresh and semi-processed and processed
Filling And Closing Containers.
Aseptic filling is that operation that consists of introducing a food
sterile in a sterile container, under aseptic conditions.
Packaging Control
Inadequate food temperature control is one of the causes
most common foodborne illnesses
Auxiliary Techniques
Installation Hygiene; Cleaning And Disinfection
The conservation of food treated with a contribution of very cold or heat
It is the most effective and efficient way to reduce contamination in food industries.
Water Supply.
Recirculated water for reuse shall be treated and maintained in such
conditions that its use does not result in any danger to the safety and suitability of food
Effluent Treatments
That is, it starts from the premise that the treatment of effluents must
be conceived from the initial moment of the engineering project of the project.
Process control
The type of control and supervision required will depend on the size of the
company, the type of activities and the types of food in question
The Sugar Industry: Description of the Industrial Process.
raw material for numerous industries, such as confectioneries,
bakeries, non-alcoholic and alcoholic beverages.
Unit Operations And Techniques
Chemical processes in general and each unit operation in particular have
as an objective to modify the conditions of a determined quantity in a more useful way for our purposes