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Basic Operations of the Agrifood Industry, SADF-,DSANGVIFD VMNGIERNGF…
Basic Operations of the Agrifood Industry
Basic Principles And Transport Phenomena
Material and Energy Balances
Material and energy balances are an accounting of inputs and outputs of materials and energy of a process or part of it.
Fluid flows
This movement is defined by a vector field of velocities corresponding to the particles of the fluid and a scalar field of depressions, corresponding to the different points of the fluid.
Applications.
The use of various heat treatments, together with other technologies such as refrigeration, facilitates the existence of Heat inactivates or destroys pathogens. healthy products with a long commercial life.
Heat inactivates or destroys pathogens. Therefore, it is important to know how to use it properly. A bad application in the domestic or industrial environment can cause effects contrary to those desired.
Preliminary Operations
Blanching It is a mild heat treatment that subjects the product for a more or less long time, at a temperature below 100 degrees.
Cleaning Of Raw Materials.
Total cleaning 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.
The classification consists of the separation of the raw material according to its category.
The selection of food is a separation by means of a contrastable physical characteristic such as size, shape, color or weight. This operation does not produce any effect on the food.
Factory Transport and Storage
Food should not be stacked against the walls and in large storage areas there will be a gap between the wall and the stacks sufficient to walk through for inspection purposes.
Peeling in the food industry is applied to fruits and vegetables in order to improve their appearance. When carried out, efforts will be made to reduce costs as much as possible by minimizing the surface area of food removed, energy costs and labor costs.
Transformation Operations
Size Reduction And Screening.
The unitary operation intended for the generation of particles whose surface area is increased. The impurities are separated on the basis of their differences in size with respect to the grain.
Mixture
The demand for easy-to-prepare foods, such as instant soups, pizzas, pastas and snacks, could be very well exploited for the development of products based on this type of vegetable mix
Emulsification and Homogenization An emulsion is an intimate
mixture of two immiscible liquids in which a liquid, which is the dispersed phase, is mixed in the form of small droplets in another liquid, which is called the continuous phase. Homogenization is the process by which the size of the particles is reduced. particles to promote the formation of an emulsion.
decantation
It is used to separate the particles of insoluble solids in a liquid, due to the greater density of the solid.
Centrifugation
Centrifugation is that operation to which liquid foods, mainly milk and juices, are subjected, by means of which materials of a different nature that "coexist" in the same food are separated.
Conservation Operations
Heat treatment.
the blanched
pasteurization
sterilization
Concentration
This way of preserving food is done for practically the same reasons that dehydration is used. Here too weight and volume are reduced which results in some immediate benefits.
Radio Frequency Waves.
In the Food Industry, the term "irradiation" is used to refer to treatments in which food is exposed to the action of ionizing radiation for a certain time.
cold treatment
It consists of subjecting food to the action of low temperatures, to reduce or eliminate microbial and enzymatic activity and for certain physical and chemical conditions of the food.
food packaging
Packaging Materials.
Once the choice of the appropriate material has been made for each case, it is necessary to define which packaging process, either vacuum or modified atmosphere (MAP), is recommended for each case.
Packaging-Food Interactions
Packaging-food interactions are considered undesirable because they include the transfer of potentially toxic compounds to the food, loss of desirable flavors from the food by sorption into the packaging, moisture gain or loss due to permeation, oxygen ingress resulting in oxidation products, etc.
Packaging Handling.
ACTIVE PACKAGING: it is a packaging system that interacts directly with the product and/or its environment to extend its shelf life while maintaining its sensory and organoleptic properties.
SMART PACKAGING: Smart packaging contains accessories that will respond to internal or external changes and can communicate useful information to the consumer
PASSIVE PACKAGING: they are materials that only separate the product from its environment.
Auxiliary Techniques
Facility Hygiene; Cleaning And Disinfection.
The preservation of foods treated with very cold or heat is the most effective and efficient way to reduce contamination in the food industries.
Water Supply
When handling food, only drinking water will be used, except in the following cases:
for steam production, fire fighting and other similar non-food related applications; Y
in certain manufacturing processes, for example cooling, and in food handling areas,
provided that this does not represent a danger to the safety and suitability of food (for example in the case of use of drinking water).
THE PROCESS OF OBTAINING SUGAR
Cultivation and Transport
Grinding
Clarification
Evaporators
Crystallization
Separation
Refining
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