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TEKNOLOGI
BIOPROSES PRINCIPLE AND PRACTICE
CHAPTER 14 Extrusion (Steam) PART III.C. Heat
PART I. BASIC PRINCIPLE - Theory: rheological properties of the food, operating
characteristics
Processing Using Hot
CHAPTER 1 Properties of Foods and Processing Theory - Equipment : single-screw, twin-screw extruders, Oils
ancillary equipment
1.1 Properties of liquids, solids, and gases
- Application for cold extrusion and extrusion cooking CHAPTER 17 Frying
These topic explain about; Density and specific gravity, Viscosity, Surface activity, - Theory : shallow (contact) frying and deep-fat frying
(confectionary, etc)
and Rheology and texture. - Equipment : heated metal surface & oil
- Effects of food: minor effects on sensory
1.2 Material Transfer - Application for cold extrusion and extrusion cooking
characteristics and vitamin loss
The transfer of matter is an important aspect of food processing operations (Ex: solvent extraction, distillation and (confectionary, etc)
membrane processing), include mass balance with application in mixing, fermentation, and evaporation.
1.3 Fluid Flow
PART III.B. Heat - Effects of food: texture change and might cause
nutrition loss when drying food
Many types of liquid food are transported through pipes during processing, and powders and small-particulate foods Processing Using Hot Air
are more easily handled as fluids (by fluidisation).
CHAPTER 15 Dehydration
PART III.D. Heat
1.4 Heat Transfer
These topic explain about; Energy balances, mechanism of heat transfer, steady-state conduction, unsteady state - Drying using heated air and using heated surfaces Processing By Direct
conduction, etc. - Equipment used are hot air driers (bin driers, cabinet,
etc) and heated-surface (or contact) driers (drum and
& Radiated Energy
1.5 Water Activity
It is the availability of water for microbial, enzyme or chemical vacuum band driers) CHAPTER 18 Dielectric, Ohmic and
activity that determines the shelf life of a food, and this is measured by the water activity - Effects on foods are change in texture, loss of flavour Infrared Heating
(aw) of a food, also known as the Relative Vapor Pressure (RVP). and aroma, lost colour and nutrition - Dielecetric heating uses microwaves and radio
1.6 Effects of Processing on the Sensory Characteristics of Foods CHAPTER 16 Baking and Roasting frequency hearing with microwave as the
These topic explain about texture, taste, flavour, aroma, and color of effects of processing foods. - Baking involves simultaneous heat and mass transfer equipment. Usually used for thawing, tempering,
1.7 Effects of Processing on Nutritional Properties - Equipment used are direct heating ovens, indirect dehydration, and baking. The use of microwave
Many unit operations, especially those that do not involve heat, have little or no effect on heating ovens, batch, continuous, and semi- offers no nutritional advantage over steaming
the nutritional quality of foods. Examples include mixing, cleaning, sorting, freeze drying continuous ovens - Ohmic heating is where electric current is passed
and pasteurisation. - Effects on foods are change in texture, flavour and through a food, and the electrical resistance of the
1.8 Food safety, good manufacturing practice and quality assurance aroma (smoked), brownish color, and nutrition loss food causes the power to be translated directly into
Traditionally, quality control systems were based on the inspection of a product at heat
various points within a process, and rejection of any product that did not meet agreed - Infrared heating is electromagnetic radiation with
standards. PART IV. PROCESSING BY amount of heat calculated by Stefan-Boltzmann
equation. The heating is done by tubular metal
CHAPTER 2 Process Control
THE REMOVAL OF HEAT heaters, ceramic heater
The purpose of process control is to reduce the variability in final products so that
legislative requirements and consumers expectations of product quality and safety are CHAPTER 19 Chilling
met.
2.1 Automatic Control
- Chilling is done on fresh food, processed foods, and cook-chill systems
Automation means that every action is controlled by a system. - Equipment : mechanical refrigerator, cryogenic chilling
These topic explain about; Sensors and Controllers, - Chilling storage must be done with control of storage condition
2.2 Computer Based System - Effects of food: hardening of sensory characteristics, little to no
These topic explain about; Programmable Logic Controllers (PLCs), Types of control systems, soft ware developments,
and neural network.
nutrition loss