Read e-book online Unit operations for the food industries PDF
By Wilbur A. Gould
A reference on food-processing plant operations, for nonprofessional plant staff, nutrients processors, meals executives, revenues individuals, nutrients gear brands, and scholars of nutrients expertise, targeting the newest applied sciences within the and their influence at the entire product. Chapters o
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Additional resources for Unit operations for the food industries
Tuberd8 lbs. 5 This page intentionally left blank Chapter 6 DISINTEGRATION WITH LITTLE CHANGE IN FORM INTRODUCTION There are a whole lot of unit operations in a food processing plant that directly affect the processing of many commodities. These unit operations are operations necessary to prepare the product for preservation. DEFINITION Disintegration means to separate into component parts or break up the individual unit. In this chapter we are talking about disintegrating by separating with little change in form.
This is usually done with high pressure water sprays while the given commodity is conveyed out of the flume water. There are three fundamentals that effect the removal or the efficiency of the washing operation. First, the distance of the nozzle head from the commodity should be such as to effectively cover a given area for every type of nozzle(s). My experience has shown that an effective nozzle should not cover more than one square foot of surface area at the point of impingement. The size of the particle size, and the amount of pressure impacting on the commodity are the other two variables that effect the efficiency of the washing operation.
Plddb can b4 Hat my mgbto pro. d m k i n d agihtwn. 20). The design of any liquid handling system should be simple, direct, and easy to control and maintain in a sanitary condition a t all times. The extent of the system depends in great part on the consistency of the product, volume of liquid being handled, and the amount of storage contemplated or utilized. Knowledge of effects of temperature, corrosion, and viscosity are essential t o the proper installation of any system. Wherever possible, the system should utilize safety precautions, including flow regulators, traps, magnets, and foreign material eliminators.
Unit operations for the food industries by Wilbur A. Gould