Food-processing

Food processing operations can be optimi2ed according to the principles used for other chemical processes if the composition, thermophysical properties, and stmcture of the food is known. However, the complex chemical composition and physical stmctures of most foods can make process optimi2ation difficult. Moreover, the quaUty of a processed product may depend more on consumer sensory responses than on measurable chemical or physical attributes. 

Food process optimi2ation measurements may link a single chemical such as a vitamin, or a physical change such as viscosity, to process conditions and to consumer acceptance. Retention levels of ascorbic acid [50-81-7] C HgO, or thiamine can often be used as an indicator of process conditions (see 

Particular food products have weU-developed technologies associated with their preparation, processing, and packaging. Detailed discussions of processing technologies can be found in the general references. 

Two other broad areas of food preservation have been studied with the objective of developing predictive models. En2yme inactivation by heat has been subjected to mathematical modeling in a manner similar to microbial inactivation. Chemical deterioration mechanisms have been studied to allow the prediction of shelf life, particularly the shelf life of foods susceptible to nonen2ymatic browning and Hpid oxidation. 

Water Activity. The rates of chemical reactions as well as microbial and en2yme activities related to food deterioration have been linked to the activity of water (qv) in food. Water activity, at any selected temperature, can be measured by determining the equiUbrium relative humidity surrounding the food. This water activity is different from the moisture content of the food as measured by standard moisture tests (4). 

Fats and oils are important food constituents. Their nutritional, chemical, and physical properties are influenced by the position of fatty adds, their chain length, and the degree of unsaturation. Usually, lipases are used to obtain modified fats with nutritionally improved properties and they provide high value fats such as cocoa butter that contains palmitic and stearic acids. Commercial lipases are mainly employed in the dairy industry for flavor enhancement in cheese (Mase et al., 2010 Omar et al., 1986), the acceleration of cheese ripening (Fox et al., 1996 Kheadr et al., 2002), the manufacture of cheeselike products, and the Upolysis of butterfat and cream (Purko et al., 1952 Seitz, 1974). Lipases release short-chain fatty acids that develop a tangy flavor and medium chain fatty acids that give a soapy taste to the end product (Sharma et al., 2011). 

PAEK (especially PEEK) find extensive uses in food processing equipment. The advantages of PEEK include  

Espresso machines have contained PEEK in steam contact components (boiler pins, steam faucets and filters) for some years. However, most food contact applications are found in food processing factories. PEEK is used in food conveyor belt chains because of its ability to survive high temperatures and aggressive cleaning regimes. Similarly PEEK fabrics woven from fibres by companies such as Sefar are used 

Examples of recent food processing applications are given in Table 

Activated carbon adsorption from liquid phase has found wide applications in several areas of food production and processing industries. The activated carbons remove undesirable odors, colors, and unwanted components of the solution, and improve the quality and consumability of the food material. The use of active carbons in food processing is continuously on the increase because the food processing and production industries in which the use of active carbon is well established are always expanding. Furthermore, the use of activated carbons is also being explored and expanding to areas of the food processes, where it was not previously used. 

Painting the exposed external surfaces of equipment gives good appearance as well as corrosion protection. The selection of the type of coating depends on the use of the equipment. External coatings must withstand the effects of abrasion, weather, and ultraviolet radiation. Surface preparation and painting is an easy method to prevent or delay the onset of corrosion. 

For underground structures such as USTs, corrosion control of the external surfaces can be achieved with a combination of CP and a dielectric coating. The external coating must be applied when the tank is new. A buried tank cannot be retrofitted with an external coating unless it is removed from the ground. 

Internal corrosion protection, where required because of contamination or corrosive products in storage tanks, is usually maintained with an internal liner sometimes in combination with galvanic CP. Internal coatings prevent internal corrosion and prolong operational life of the tanks. An example of this is the internal lining in mild steel fertilizer tanks. The linings offer corrosion protection from fumes and condensation in the vapor space and immersion exposure to the stored liquid chemicals. 

Aboveground tanks containing stored liquid and is contaminated with water layer should be internally coated and cathodically protected on the bottom and partially along the wall. The external bottom corrosion of the site-fabricated tanks can be controlled with select sand/concrete foundation pads, impervious liners, and CP. 

A variety of materials are used in food processing such as stainless steels and aluminum alloys. Plastics and other materials such as brass and bronze may be used. Plastics and other metals may be used. Lead and cadmiiun plated materials impart toxicity to foods. Food contact surfaces must be smooth, no-adsorbent, nonleaching, and insoluble in the food. 

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Colloid mills are used in the paint industry, and in the pharmaceutical and food-processing industries. 

A method that would enable detection and classification of the bone content in 100% of the incoming frozen fish blocks in real time without delaying the production line was desired. An obvious solution to this was the use of X-ray inspection. X-ray inspection however requires the integration of a highly sensitive inspection equipment with the corrosive atmosphere associated with food processing as well as the tough restrictions imposed by the health authorities regarding irradiation of food. 

All metal parts exposed to the room are made of stainless steel and motors and transmissions are IP 65 to withstand the eflfect of the cleaning agents. The design also takes into account the special considerations necessary for food processing machinery with regards to easy accessibility to all parts and the lack of corners, edges, pockets or other food traps , so that the mechanical system can be easily cleaned. 

ANHBIOHCS - GLYCOPEPTIDES (DALBAHEPTIDES)] (Vol 2) -food processing control pOOD PROCESSING] (Vol 11)... 

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