Abstract
Food-manufacturing processes consist of a series of unit operations, which are the subject of this chapter. Each has a defined role to play in producing safe, wholesome products. The chapter opens with a description of a present-day food factory and a vision as to how this may change in the future. This is followed by a review of food processes and equipment in different sectors of the food industry. The following unit operations are then described: mixing and emulsification, filtration, centrifugation, extrusion cooking, heat processing (including sterilization and pasteurization, and blanching), conversion processes (boiling, baking and roasting, and frying), processes effecting a temperature change (tempering, chilling), processes resulting in a phase change (freezing and thawing), and processes involving the removal of water (evaporation, drying). The chapter concludes with a discussion of food storage and packaging.
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Skjöldebrand, C. (2013). Food-Processing Equipment. In: Baker, C. (eds) Handbook of Food Factory Design. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7450-0_3
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DOI: https://doi.org/10.1007/978-1-4614-7450-0_3
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