Unit operations for the food industries

193 Pages·1996·9.356 MB·English

by  Wilbur A Gould

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UNITO PERATIONS
FOR THE
FOODIN DUSTRIES
BY
Wilbur A. Gould, Ph.D.
Emeritus Professor,
Food Processing and Technology,
The Ohio State University
and
Executive Director,
Mid-America Food Processors Association
and
Consultant to the Food Industries
UNITO PERATIONS
FOR THE
FOODIN DUSTRIES
A technical reference book and textbook for
students of food technology, food plant
managers, product research and develop-
ment specialists, food brokers, technical
salesmen, food equipment manufacturers,
and food industry suppliers.
COPYRIGHT 01996
CTI PUBLICATIONS, INC.
all rights reserved
ISBN Numbers are as follows: 0-930027-29-9
Library of Congress Catalog-in-Publication Data
Gould, Wilbur A., 1920-
Unit Operations For The Food Industries, by Wilbur A. Gould.
p. cm.
Includes Index
ISBN 0-930027-29-9(h ardbound)
1. Food Industry and trade -Automation. I. Title.
TP372.8.G686 1996
664l.02 - dc20 95-48455
CIP
No part of this book may be reproduced in any form or
by any means-graphic, electronic, or mechanical, in-
cluding photocopying, recording, taping, or information
storage and retrieval system, without written permis-
sion from the publishers.
While the recommendations in this publication are based on
scientific studies and industry experience, references to basic
principles, operating procedures and methods, types of instruments
and equipment, and food formulas, are not to be construed as a
guarantee that they are suficient to prevent damage, spoilage, loss,
accidents or injuries, resulting from use of this information.
Furthermore, the study and use of this publication by any person
or company is not to be considered as assurance that that person
or company is proficient in the operations and procedures discussed
in this publication. The use of the statements, recommendations,
or suggestions contained, herein, is not to be considered as creating
any responsibility for damage, spoilage, loss, accident or injury,
resulting from such use.
COVER PHOTO
CORN AND TORTILLA CHIP PROCESSING AND PACKAGING SYSTEM
COURTESY HEAT AND CONTROL, INC.
A PUBLICATION OF
CTI PUBLICATIONS, INC.
2619 Maryland Ave., Baltimore, MD 21218-4547 USA
PREFACE
Unit Operations has been a subject of great interest to me over the
years. It is the subject of research, on my part, to better understand the
parameters involved to control product quality and to process food
effkiently and safely. Unit Operations has been a large part of my life in
terms of teaching, both at the academic level and within the industry, in
my workshops and consulting efforts. I do not pretend to have all the
answers, as I continue to learn from my colleagues and peers within this
great industry. Truthfully, I am greatly amazed by the knowledge and
know-how which already exists.
Unit operations have changed drastically over the years, with the
newer technologies really making a great impact on the industry and the
resulting finished products. The changes in unit operations have pro-
duced a change from hand labor to automation. The adoption of modern
technology has increased efficiency and productivity within the factory.
Most importantly, utilizing the newer unit operations has greatly
improved product quality.
The increased development of newer unit operations will continue to
improve operating conditions within the factory and improve finished
product qualities. The only limitations will be the operator, in learning
to utilize these new and improved technologies and to put them into
practice.
Plant and unit operations operators need to take advantage of the
updated and improved changes in equipment. They need to observe
these changes and know what is available to help them help themselves.
Management must provide the facts and use these facts and other
information to justify these changes as they become available.
Most importantly, students need to understand unit operations and
learn the parameters and controls of their operations. Ideally, they need
to get hands-on experience with modern unit operations to better control
and assure product quality.
This field is more fascinating than any of the other many aspects of
the food business, and by the continued dedication of the manufacturers,
distributors, and suppliers, we all can benefit as new technologies
continue to come forth. My only hope is that all those who are exposed to
this aspect of the food business will become enthused and eager to put
into practice the various unit operation know-how's which are available
to them.
- Wilbur A. Gould
ACKNOWLEDGEMENT
I am deeply indebted to my many friends and associates in the food
industry for their excellent help, their full dedication, and their complete
cooperation in letting me put this material together in a book. This
book could not and should not cover every aspect of all the numerous
unit operations in the food industries. However, it is a start and does
cover a number of unit operations that should be helpful to all that
work in this industry. One hesitates to thank individuals for fear of
leaving out some who are most important; however, the following
persons and their firms have overwhelmed me with their interest in
this subject and their sharing of some most important information.
With that in mind, my thanks to these persons and their firms:
Marvin Gerdes, FMC Corporation
Bob Green, Buckeye Pumps, Inc.
Don Giles, Heat and Control, Inc.
Jeff Lamb, Vanmark Corporation
Jim Townsend, APV Crepaco, Inc.
Dave Olney, G. J. Olney, Inc.
Charles Leader, Leader Engineering
and AK Robins, Inc.
I also wish to sincerely thank the late H. D. Brown, who taught me
the principles of observation and knowledge of testing; my former
graduate students who helped me, through their studies, better
understand specific unit operations; and to my friends in the food
processing industry for letting me observe and study their factories.
Lastly, my thanks to Randy Gerstmyer and Art Judge, 11, CTI
Publications, for encouraging me in this endeavor.
This industry has been great to me, and this book was put together
to say “thank you” for helping me have a better understanding of the
parts you all have within this industry. I share my information in the
hopes of making others aware of aspects of this great industry to help
them seek more information. Knowledge is a real blessing and a reward
to those who continually seek it.
- Wilbur A. Gould
THIS BOOK BELONGS TO:
CONTENTS
UNIT OPERATIONS FOR THE FOOD INDUSTRIES
Preface ............................................................................. v
Acknowledgement ......................................................... vi
. ....................................................................
Chapter 1 Introduction 1
Chapter 2. Materials Handling Including Receiving .................... 11
. ........................................................................
Chapter 3 Cleaning 27
Chapter 4. Quality Separation ....................................................... 33
Chapter 5. Peeling .......................................................................... 41
Chapter 6. Disintegration-Little Change in Form ..................... 49
Chapter 7. Disintegration-Considerable Change in Form ......... 57
. ....................................................................
Chapter 8 Separating 65
Chapter 9. In-Line Protective Equipment ..................................... 69
. ..........................
Chapter 10 Blanching. Scalding and Precooking 75
Chapter 11 . Pumps and Pumping .................................................... 79
Chapter 12 . Mixing and Blending ................................................... 89
Chapter 13 . Salting and Brining. Sugars and Syrups.
................
Seasoning. Enrobing. Batter and Breading 97
Chapter 14 . Exhausting and Mechanical Vacuumizing ............... 107
. ..........................................................................
Chapter 15 Filling 111
Chapter 16 . Packaging. Sealing and/or Closure and Coding ....... 119
Chapter 17 . Canning and Thermal Sterilization .......................... 125
. ......................................................................
Chapter 18 Freezing 137
Chapter 19 . Drying and Dehydration ............................................ 143
Chapter 20 . Frying ......................................................................... 151
Chapter 21 . Extrusion Cooking ..................................................... 159
Chapter 22 . Assuring The Safety Of Our Food ............................. 163
Chapter 23 . Maintenance. Repairs and People ............................. 165
.....................................................................
Appendix 166
References and Suggested Additional Readings ...... 168
...........................................................................
Index 171