Food process flow diagram

Material balance or weight distribution sheets the laboratory process flow diagrams with material balance or weight distribution sheets for each test system sample are summarized from the raw data process data records. Material balance refers to the balance of a particular component of the food, usually solids, throughout a process. If moisture or total solids are not analyzed for each process stream and only the weights of each process stream are recorded, then the term weight distribution is more properly used. 

The nonfertilizer calcium phosphates are manufactured by the neutralization of phosphoric acid with lime. The processes for different calcium phosphates differ substantially in the amount and type of lime and amount of process water used. Relatively pure, food-grade monocalcium phosphate (MCP), dicalcium phosphate (DCP), and tricalcium phosphate (TCP) are manufactured in a stirred batch reactor from furnace-grade acid and lime slurry, as shown in the process flow diagram of Figure 3. Dicalcium phosphate is also manufacmred for livestock feed supplement use, with much lower specifications on product purity. 

SAA, "Graphical Symbols For Process Flow Diagrams For The Food Industry ", SAA AS 1109. 

Figure 9.30 Flow diagram of the energy chain from food to essential processes in human life. The ATP utilised by the NayK ATPase maintains the ion distribution in nerves that is essential for electrical activity and, in addition, maintains neurotransmitter synthesis, both of which provide communication in the brain and hence consciousness, learning and behaviour (Chapter 14). ATP utilisation by myosin ATPase is essential for movement and physical activity. ATP utilisation by the flagellum of sperm is essential for reproduction and ATP utilisation for synthesis of macromolecules is essential for growth.

FIGURE 3.9 Flow diagram for juice processing by a standard technique. [Source Reprinted with permission from Rommel, A. and Wrolstad, R.E. 1993. Ellagic acid content of red raspberry juice as influenced by cultivar, processing and environmental factors, J. Agric. Food Chem. 41(11) 1951-1960. Copyright 1993 American Chemical Society.]... 

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