Summary Food Production and Preservation (FPE-21306). The summary is quite extensive but contains all information needed to successfully pass the exam. The summary contains figures and (parts of) the lecture slides for better understanding of certain topics and processes.
Types of operations:
1. Separation
2. Conversion and structuring
3. Stabilisation (preservation: inactivation and packaging)
! Not every step is always present and in many systems, steps will be repeated
1. Types of operations – Separation
- Cleaning – getting rid of contaminations (removing dirt, soil, stones, weeds)
- Separation – of different parts of the raw material (filtration, centrifuging, extraction, evaporation)
- Purification – making a product/ingredient pure (removal of molecular components)
1.3. Purification:
- Ultrafiltration: sieving macromolecules
Proteins are retained
Lactose, minerals and water pass
- Nanofiltration: smaller molecules
Sugars and amino acids are retained
Salts and water pass the membrane
- Reverse osmosis
Only water can pass the membrane
2. Types of operations – Conversion and structuring
- Conversion – changing molecular composition (fermentation, (enzymatic) reaction, enzyme and
microbial inactivation)
- Structuring – changing the way that ingredients are positioned, sometimes involving molecular
conversions (mixing ingredients to the right formulation, baking e.g. bread/cake/cookies,
emulsification (homogenisation), crystallisation, curing of meat, smoking)
3. Types of operations – Stabilisation (preservation: inactivation and packaging)
- Reduction of water activity, antimicrobial composition (salting, sugaring, drying, fermentation,
acidulation, causticity=alkalic, hurdle technology)
- Thermal preservation (heating, cooling, freezing)
- Non-thermal preservation (high hydrostatic pressure, pulsed electric fields, magnetic fields, UV, light
pulses)
,Soy beans are rich in oil and proteins:
Direct use:
- Soy milk > tofu
- Soybean oil > margarines, shortenings, mayonnaise, salad dressings, frozen foods, imitation dairy,
meat products, bakery
- Fermented products > soy sauce, fermented bean paste, natto, tempeh
Refined use:
- Soy Protein Concentrate (SPC) > 70% protein
- Soy Protein Isolate (SPI) >90% protein
Conclusion: Production processes:
- Understand the intention of a process step
- Relate the composition of the processed product to the applied process steps/unit operations
- Be able to transform a process description into a flow diagram and vice versa:
Block chart (visualize process):
Visio diagram (visualize process + equipment)
Sankey diagram (visualize process + size flows)
Process system analysis – Recovery:
Yield: with reaction stoichiometry:
,Footprinting: what input is needed for a product:
Overall footprinting of inputs (using equivalence):
Overall footprinting of outputs (using equivalence):
Trends in food production:
- Trend towards complete use of raw materials (total use bio-reining, new components for new product
functionality, sustainability: maximizing returns and component recoveries)
- Centralization of food processing
Central processing: Why not just produce and process locally? Economy of scale:
- Safety and peripheral infrastructure (central labs, control and expertise easier maintained)
- Cost of equipment (production volume rises faster than production costs: larger vessels (2x size = 8x
volume), lines and pipes (2x diameter = 16x troughput))
- Use of energy, water and raw materials (larger scales enable better re-use of energy, new and other
products possible from former waste streams, investment in new technologies, automation)
- Easier marketing
, William’s 0.6 rule – When the capacity of a factory increases by a factor 2, the costs only increase roughly by a
factor of 1.6:
Summary chapter 1:
Chapter 2. Food Preservation and Hurdle Technology
Food preservation techniques:
Reaction rates of changes in food, such as growth of mo’s, lipid oxidation, enzyme activity and Maillardation in
general increase with increasing aw. In general, a lower aw results in a higher stability.
Water activity:
- Pure water aw = 1
- Solution aw < 1
Solute activity:
- Pure solute as = 1
- Solution as < 1
Water activity is not the same as the water concentration.
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