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Unit Operations in Food Processing

Cleaning involves removing contaminants from food surfaces using wet or dry methods like air classifiers, magnetic separators, and screening. Sorting separates foods by measurable properties such as size, shape, weight, and color. Size reduction techniques for solids use compression, impact, or shearing forces, while size reduction of liquids involves homogenization and emulsification. Mixing is used to develop product characteristics and often involves multiple ingredients with different properties. Centrifugation separates immiscible liquids and solids from liquids using centrifugal force. Filtration removes insoluble solids from suspensions by passing them through a porous filter medium. Evaporation and dehydration are used to concentrate solutions and remove water from foods.

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398 views19 pages

Unit Operations in Food Processing

Cleaning involves removing contaminants from food surfaces using wet or dry methods like air classifiers, magnetic separators, and screening. Sorting separates foods by measurable properties such as size, shape, weight, and color. Size reduction techniques for solids use compression, impact, or shearing forces, while size reduction of liquids involves homogenization and emulsification. Mixing is used to develop product characteristics and often involves multiple ingredients with different properties. Centrifugation separates immiscible liquids and solids from liquids using centrifugal force. Filtration removes insoluble solids from suspensions by passing them through a porous filter medium. Evaporation and dehydration are used to concentrate solutions and remove water from foods.

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Gup Rat
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© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Sudarshan narwade

Cleaning is the unit operation in which contaminating materials are removed from the food and separated to leave the surface of the food in a suitable condition for further processing. Types of cleaning 1. wet cleaning 2. dry cleaning a)air classifiers b)magnetic separators c)screening of food

Sorting : is the separation of foods into categories on the basis of a measurable physical property. The four main physical properties used to sort foods are size, shape, weight and colour. To ensure the uniform product for subsequent processing Eg. Potato chips

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Size reduction of solid food Size reduction of liquid food In all types of size reduction of solid food there are three types of force used to reduce the size of foods: 1. compression forces 2. impact forces 3. shearing (or attrition) forces.

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Size reduction of liquid food involves the homogenization and emulsification

mixing is often used primarily to develop desirable product characteristics, rather than simply ensure homogeneity it is often multi-component, involving ingredients of different physical properties and quantities it may often involve high viscosity or nonNewtonian liquids there may be complex relationships between mixing patterns and product characteristics

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The degree of mixing that is achieved depends on : the relative particle size, shape and density of each component the moisture content, surface characteristics and flow characteristics of each component the tendency of the materials to aggregate the efficiency of a particular mixer for those components.

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Slide 10 d1
dell, 9/20/2011

There are two main applications of centrifugation: separation of immiscible liquids and separation of solids from liquids Centrifugal force is generated when materials are rotated; the size of the force depends on the radius and speed of rotation and the density of the centrifuged material

Filtration is the removal of insoluble solids from a suspension (or feed slurry) by passing it through a porous material (or filter medium). The resulting liquor is termed the filtrate and the separated solids are the filter cake. Filtration is used to clarify liquids by the removal of small amounts of solid particles (for example from wine, beer,oils and syrups).

For filtration driving force is the pressure difference across the filter Filtration is indirectly proportional to resistance to flow

one of the main aim being to destroy enzymic activity in vegetables and some fruits, prior to further processing

Evaporation is unit operation where concentration of solution by boiling off solvent Partial removal of water is evaporation

Major application  pre-concentration of liquid  reduction in volumes of liquid  as preservation technique


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Dehydration (or drying) is defined as the application of heat under controlled conditions to remove the majority of the water normally present in a food by evaporation or in the case of freeze drying by sublimation . Dehydration involves the simultaneous application of heat and removal of moisture from foods

Is an example of separation process in which mass is transferred from a liquid solution.

Thank you

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