The study of food processing is an attempt to combine all
forms of physical processing into a small number of basic operations, which are
unit operations. Food processes could be seem bewildering in their diversity, but
careful analysis will proof that these complicated and differing processes can
be broken down into a small number of unit operations. There are lots of
reasons for heating and cooling, for example, the baking of bread, the freezing
of meat, and the tempering of oils.
The prime considerations of the processer are firstly, the extent of the heating or cooling that is needed in the process and secondly, the conditions under which this must be accomplished. Thus, this physical process qualifies to be called a unit operation. It is as well called heat transfer. The most important concept is therefore to divide physical food processes into basic unit of operations, each of which stands alone and depends on coherent physical principles. However, heat transfer is a unit operation and the fundamental physical principle underlying it is that the heat energy will be transferred spontaneously from hotter to colder bodies during the time of processing.
The prime considerations of the processer are firstly, the extent of the heating or cooling that is needed in the process and secondly, the conditions under which this must be accomplished. Thus, this physical process qualifies to be called a unit operation. It is as well called heat transfer. The most important concept is therefore to divide physical food processes into basic unit of operations, each of which stands alone and depends on coherent physical principles. However, heat transfer is a unit operation and the fundamental physical principle underlying it is that the heat energy will be transferred spontaneously from hotter to colder bodies during the time of processing.
 |
|
Food processing
|
No comments:
Post a Comment