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Basic Operations of the Agri-food Industry - Coggle Diagram
Basic Operations of the
Agri-food Industry
Transformation operations
4.Filtration and membrane processes
Membrane filtration is one of the most modern technologies used
for clarification, concentration, separation of components,
3. Emulsification and homogenization
An emulsion is an intimate mixture of two immiscible liquids in which a
liquid which is the dispersed phase,
2.Mixing
When ingesting mixtures of different foods of plant origin, amino acids
essential complement each other and a high-value protein is obtained
1. Size reduction and sieving
The unitary operation for the generation of particles whose surface area
it is increased.
5. Decantation
It is used to separate particles from insoluble solids in a liquid, due to
the highest density of the solid; this
6.Centrifugation
Centrifugation is that operation to which food is subjected
liquids, mainly milk and juices,
7.Extraction
Fusion extraction
Extraction by pressing
Solvent extraction
8.Crystallization
For crystallization to occur more easily, the existence of
any particle or insoluble salt that acts as a crystallization nucleus
9.Extrusion
is an operation that is applied on a series of ingredients
whose final result is that of a very wide range of products with a great variety
of colors, shapes, flavors, smells and textures.
.10. Distillation
Similar but more difficult separation results can be achieved by investing
the process. This would involve cooling the alcohol contained in a liquid.
Auxiliary Techniques
3. Effluent treatments
solids
liquids
gases and fumes
odors
noise
Others (electromagnetic radiation, ionizing radiation, etc.)
are all the emissions to the environment that they produce
undesirable effects
4. Control of
processes
The type of control and supervision required will depend on the size of the
undertaking, type of activities and types of food concerned
1. Hygiene of the installation; cleaning and disinfection
LFood hygiene depends on water. it is preferable to delete
or destroy microorganisms with chemical agents. Cleaning is a process in which dirt is suspended or dissolved,
usually in water. Its effectiveness can be increased:(a) by application of certain
forms of energy, such as scrubbing, showering, or shaking
2. Water supply
IN CONTACT WITH FOOD
AS AN INGREDIENT
ICE AND STEAM
The sugar industry: Description of the industrial process
Sugar is a basic, essential and necessary product in the food diet and
Unit and technical operations
Cultivation and Transportation
Milling
Classification
Food Packaging
.2. Container-food interactions
LContainer-food interactions are considered undesirable because
include the transfer to food of compounds that can be toxic
3. Packaging handling
Numerous efforts have been made in the development of systems for the
handling of food, both fresh and semi-finished and processeds
4. Filling and closing of containers
Aseptic filling is that operation that consists of introducing a food
sterile in a sterile container
..1. Packaging materials
The simplest packaging system is vacuum packaging
5. New packaging technologies
Modified atmosphere packaging (EAM/MAP): simply replaces the
normal atmosphere by a given mixture of gases.
6. Packaging control
Inadequate control of food temperature is one of the causes
more frequent diseases transmitted by food productsos
Basic principles and transport phenomena
.3.Heat and matter transmission.
Solar panel
Heat comes from the Sun to the metal plate by radiation. The metal of the
plate emits radiation in the infrared is a relatively recent acquisition
4.Applications
The application of heat to food dates back to the times when the being
human discovered how to make fire and observed empirically
1.Balances of matter and energy
If the plant works, the balance sheets provide information on the efficiency of
the processes are based on the law of conservation of matter and energy
1.Balances of matter and energy
Matter and energy balance are an accounting of inputs and outputss
Preliminary Operations
1.Cleaning of raw materials
Remove contaminants that constitute a health hazard or that are
aesthetically unpleasant.
3.Transport and storage in the factory
Dry and particulate products, such as cereal grains and flours, can
be transported in sacks or in bulk in which case mechanical means are neededs
2.Selection and classification
Food selection is a separation by means of a physical characteristic
verifiable such as size, shape, color or weight. With this operation you do not know
produces no effect on the food.
4. Peeling
Peeling in the food industry is applied on fruits and vegetables with the
in order to improve its appearance. When carried out,
5.Scalding
It is used in the preservation of vegetables to fix their color or reduce their
volume, before freezing, in order to destroy enzymes that can
deteriorate them during their conservation.
Conservation Operations
.2.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
physical and chemical conditions of the food
3.Concentration
This way of preserving food is practically done by them
reasons for dehydration.
.1.Treatment by calor
Scalding
Sterilization
4.Desecación
Drying has been, since ancient times, a means of conservation of
foods. The water removed during this drying, dehydration or concentration,
5.Radio frequency waves
the term "irradiation" is used to refer to
to treatments in which food is exposed to the action of radiation
ionizing for a certain time.
7.Chemical treatments
Salting:
Sugar addition
6.Other (gases, ultrasonic, high pressures)
theoretical development and
practical, partly thanks La aplicación de altas presiones (entre 100 – 1000 MPa) a los alimentos ha
despertado en los últimos años un enorme interés. the globalization of economic and social phenomena
that affect health