FOOD 2010 Lecture Notes - Lecture 7: Centrifugal Pump, Spray Drying, Centrifugal Force

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Chapter 7 - unit operations in food processing. Materials handling: harvesting, refrigerating, conveying, transportation - sanitary conditions must be maintained, losses minimized, and bacterial growth minimized. Cleaning: brushes, high velocity air, steam, water, vacuum, magnets, micro ltration, and mechanical separation are all used to clean food, also cleaning of equipment. Cream separator: centrifuge spins and separates based on density which separates cream and skim milk. Clari cation: centrifuge spins and separates based on state (solid vs liquid) which is how sediment and whey (from cheese) is extracted. Membrane processes: reverse osmosis, ultra ltration and micro ltration use membrane with varying pore sizes to serape based on shape and size. Reverse osmosis: smallest pores and separates water from other solutes. Ultra ltration: larger pores that will retain protein, lips and colossal salts while allowing smaller molecules to pass through the permeate phase. Micro ltration: tiny pores are used to separate fat from proteins and to reduce microorganisms from uid food systems.