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Unit operations for the food industries PDF

193 Pages·1996·9.356 MB·English
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This page intentionally left blank 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

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