Production Plants for Food

There will be some differences and it is a quantitative question, whether or not they can be tolerated or not. For a final decision, test runs in a pilot plant should be carried out with freshly frozen product and such which has been resting for 5 h before drying. These tests are recommended because the methods mentioned above use different sized samples in different configuration than are used in the production. The amount of product and its geometrical dimension will also influence the structure as well as the number of crystallization nuclei in the product, which can be very different in a normal laboratory and in a clean production area. 

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Basically the chamber plants described in Section 2.4 can be used for foodstuffs and other products, as described in Sections 5.1 and 5.2. Freeze drying plants for food and similar products have to handle large quantities of product. The cleaning requirements remain, but no sterilization is necessary. The product can be transported in trays as described in Section 2.2.2 and dried in cylindrical tunnels. Figure 2.52 shows the two systems most commonly used to day. Their characteristic features are ... 

A regulatory framework and approval process was set up to avoid inadvertent release of material, to ensure environmental safety, and to protect the integrity of the plant product intended for food or animal feed. Much overlap exists between the agencies responsible for addressing these issues. 

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

Milk has been a source for food for humans since the beginning of recorded history. Although the use of fresh milk has increased with economic development, the majority of consumption occurs after milk has been heated, processed, or made into butter. The milk industry became a commercial enterprise when methods for preservation of fluid milk were introduced. The successful evolution of the dairy industry from small to large units of production, ie, the farm to the dairy plant, depended on sanitation of animals, products, and equipment cooling faciUties health standards for animals and workers transportation systems constmction materials for process machinery and product containers pasteurization and sterilization methods containers for distribution and refrigeration for products in stores and homes. 

Early Neolithic peoples domesticated the more productive local plants, cared for them m densely planted plots, protected them from animals and other plants (weeds) and haiwested the results. Likewise they tamed, bred and cared for local animals and ate them as they deemed fit. In the cases of cattle, horses, sheep and goats, milk and its products became staple foods. In some places larger domestic animals became beasts of burden. For very sound ecological reasons, agriculture allowed even early farmers to lib-... 

Maintenance costs are a major part of the total operating costs of all manufacturing or production plants. Depending on the specific industry, maintenance costs can represent between 15 and 40 per cent of the costs of goods produced. For example in food related industries, the average maintenance cost represents about 15 per cent of the cost of goods produced while in iron and steel, pulp and paper and other heavy industries maintenance represents up to 40 per cent of the total production costs. 

Which of the following factors supports the use of micro-organisms rather than higher plants for the production of protein food ... 

Bioprocess plants are an essential part of food, fine chemical and pharmaceutical industries. Use of microorganisms to transform biological materials for production of fermented foods, cheese and chemicals has its antiquity. Bioprocesses have been developed for an enoimous range of commercial products, as listed in Table 1.1. Most of the products originate from relatively cheap raw materials. Production of industrial alcohols and organic solvents is mostly originated from cheap feed stocks. The more expensive and special bioprocesses are in the production of antibiotics, monoclonal antibodies and vaccines. Industrial enzymes and living cells such as baker s yeast and brewer s yeast are also commercial products obtained from bioprocess plants. 

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