8 Lecture 15 Oct 2015 Solid Separation part 2

8 Lecture 15 Oct 2015 Solid Separation part 2 - Lecture...

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10/20/2015 1 4010 Food Processing II Solid separation technologies (part 2) October 20, 2015 1 (Adapted from D. Daugelaite, Food Science, UofM, 2014) Lecture outline Introduction Part 1 Sieving, sizing, plansifters Part 2 Air classification, sorting, grading, imaging 2 3 Size sorting is the separation of solids into two or more fractions on the basis of differences in size. It is particularly important when the food is to be heated or cooled (rate of heat transfer; variation in size would cause over-processing or under-processing). Foods with uniform size are preferred by consumers. Screens with either fixed or variable apertures are used for size sorting. The screen may be stationary or, more commonly, rotating or vibrating. Sorting, grading, imaging, air classification 4 Sorting of fruit and vegetables is related in sorting classification Larger potatoes are desirable for long French fries The shape and size of fruit and vegetables should be suitable for handling and processing. Weight sorters are used for valuable foods such as eggs, sensitive fruits, where accuracy in size separation and caution in handling are needed Sorting, grading, imaging, air classification 5 Grading classifies food materials on the basis of commercial value, end usage and standards. Grading
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