2009 Unit Operations

2009 Unit Operations - Extractions Extrusions...

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Unit Operations in Food Production Common “steps” used in the conversion of raw to finished products Used to construct processes and measure inputs and outputs
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Raw Agricultural Commodity More advanced food product Raw Wheat Berries Flour Pasta Croissant Breads
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Unit Operation(s) Raw ingredients Energy Water Labor Product Energy loss Waste By-products Inputs Outputs Goal: Greatest efficiency (lowest cost) with the highest product quality
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1. Materials Acquisition and Handling Conveying/pumping/moving Cleaning Sorting Storage Common Unit Operations in Food Production
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“Defect Action Levels” Cleaning
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Cleaning
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Cleaning
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2. Conversions Size reduction Mixing/emulsifying Separations Shaping/forming
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Unformatted text preview: Extractions Extrusions Crystallizations Concentration/evaporation Common Unit Operations in Food Production (con’t) 3. Preservation Thermal processing * Dehydration Refrigeration Freezing Irradiation Common Unit Operations in Food Production (con’t) * Commercial sterilization, pasteurization, boiling, blanching, baking, frying 4. Storage Packaging Refrigeration Controlled atmospheres Common Unit Operations in Food Production (con’t) Orange juice concentrate Frozen peas Canned vegetable soup 1. MH (material handling) 2. CLN (cleaning) 3. CLN 4. CLN 5. MH 6. CLN 7. STR (storage) 8. MH 8. CLN 9. CONVR (conversion) 10. MH 11. SZ RED 12. PRESVTN 13 HTNG (heating) 14. MXNG (mixing) 15. PKG, STORE Apples, pears...
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This note was uploaded on 08/12/2010 for the course FD SC 200 taught by Professor Hotchkiss,j./parker, during the Spring '09 term at Cornell.

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2009 Unit Operations - Extractions Extrusions...

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