Food processing applications

The system shown is heavily used in food processing applications such as milk or chocolate crumb production, sugar substitutes, modified starch, and alginates. In addition to food processing applications, such a system is used in the processing of heat-sensitive pharmaceuticals, polymer suspensions like latex, in processing pigments and dyestuffs, and pesticides. 

The hybrid approach tries to combine the model-based optimization approach with the heuristic approach, thereby, avoiding the problems of unavailability of models. In the initial stages, a property-based approach (where properties are obtained through model or experimental measurements) is applied and in the final stages (where models are usually easy to develop), a model-based optimization approach is applied (see for example, Gani (2004)). More work is needed to establish this technique for food-process applications. 

The details of food processing applications are covered in Chapters 3-7 the remainder of this chapter deals with a detailed description of fluidized bed behaviour. 

Jowitt, R., Heat transfer in some food processing applications of fluidisation, Chem. Engnr., November (1977) 779-782. 

In considering heat transfer in gas-solid fluidization it is important to distinguish between, on the one hand, heat transfer between the bed and a heat transfer surface (be it heated bed walls or heat transfer coils in the bed) and, on the other hand, heat transfer between particles and the fluidizing gas. Much of the fluidization literature is concerned with the former because of its relevance to the use of fluidized beds as heterogeneous chemical reactors. Gas-particle heat transfer is rather more relevant to the food processing applications of fluidization such as drying, where the transfer of heat from the inlet gas to the wet food particle is crucial. 

Chuyen, N.V. 1998. Maillard reaction and food processing. Application aspects. Adv. Exp. Med. Biol. 434, 213-235. 

Low-frequency, high-power ultrasound, with frequencies between 20 kHz and 1 MHz, can be employed directly in a wide variety of food processing applications (see Table 1). 

There are several bulk industrial enzymes that are applied on a large scale, as outlined by Ward. Carbo-hydrases are used to process starches. Cellulase can convert cellulose, the largest component of biomass, into sugars that can be further converted into fuel ethanol via fermentation. Proteases have several industrial applications, particularly in the food processing industry. Lipases and lactases are used in several food processing applications as well. 

Fermentation Genetic Engineering Food Processing Applications to Plants in Agriculture Animal Improvement/Disease Use of Genetically Engineered Organisms 4 3 44 13 in the Environment 7... 

Research conducted in the past has clearly demonstrated the effectiveness of PEF in food processing applications, especially for microbial inactivation. PEF can replace many conventional thermal processing methods to produce higher quality food products, which today consumers expect from food processors. 

Other organisms in the environment are just as vulnerable as humans to this danger. Because of these risks, radioactive materials are shipped in shielded containers. The risks for medical and food-processing applications that utilize radioactivity are known to be very small compared to the potential benefits, but this is considered by many to be a controversial topic. 

Phase diagram for carbon dioxide, illustrating re ons useful for food-processing applications."... 

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