Please enable JavaScript.
Coggle requires JavaScript to display documents.
Basic Operations in the Agro-Food Industry. - Coggle Diagram
Basic Operations in the Agro-Food Industry.
Unit 1: Basic Principles and Transport Phenomena
Objective: Understand the basic principles of agro-food operations and transport.
Mass and Energy Balances: Record material and energy inputs and outputs; mass and energy remain constant in a closed system.
Fluid Flow: Types include steady or intermittent, compressible or incompressible, viscous or non-viscous.
Heat and Matter Transfer: Occurs by conduction, convection, or radiation.
Applications: Use of heat for thermal treatments and destruction of biological agents.
Unit 3: Transformation Operations
Objective: Understand transformation processes in the agro-food industry.
Size Reduction and Sieving: Facilitate handling and mixing.
Mixing, Emulsification, and Homogenization: Improve nutritional value and stability.
Filtration, Decantation, and Centrifugation: Clarify and separate solids from liquids.
Extraction and Crystallization: Extract oils and fats; crystallization through cooling.
Extrusion and Distillation: Extrusion for producing foods with different shapes; distillation to separate components by boiling point differences.
Unit 6: Auxiliary Techniques
Unit Operations: Actions for transporting and transforming materials in chemical processes.
Hygiene and Disinfection: Cleaning and disinfecting with potable water and chemical agents.
Water Supply: Use potable water; treat recirculated water to avoid risks.
Effluent Treatments: Design processes to minimize environmental impact.
Process Control: Maintain records and follow control systems like HACCP.
Sugar Industry: The industrial process of sugar production involves milling, clarification, evaporation, and centrifugation.
Unit 5: Food Packaging
Package-Food Interactions: Transfer of toxic compounds, loss of flavor; active packaging to improve shelf life.
Packaging Materials: Polyethylene, polypropylene, polyester, aluminum for vacuum packaging and modified atmosphere packaging.
Package Handling: Protect during transport and storage to avoid contamination.
Filling and Sealing: Aseptic filling to maintain safety.
Packaging Control: Temperature control to avoid foodborne illnesses and maintain quality.
Unit 2: Preliminary Operations
Objective: Understand preliminary processes in the agro-food industry.
Raw Material Cleaning: Dry and wet methods for removing contaminants.
Sorting and Classification: Separation by size, shape, weight, or color.
Transport and Storage: Reception and storage in suitable areas.
Peeling and Blanching: Peeling to improve appearance; blanching to destroy enzymatic activity before processing.
Unit 4: Conservation Operations
Heat Treatment: Blanching, pasteurization, and sterilization to destroy bacteria and enzymes.
Cold Treatments: Refrigeration to maintain temperatures between 0 and 5-6 degrees; freezing to cool below -18 degrees.
Concentration: Reduces water content in liquid foods to prevent microbial growth.
Dehydration: Removes water using drum dryers, sun drying, or vacuum drying.
Radio Frequency Waves: Ionizing radiation to retard biological processes.
Other Conservation Methods: High pressures, ultrasound, and gases to control microorganisms.
Chemical Treatments: Salting, adding sugar, curing, smoking, and acidification to prevent microorganisms.