MAUHIBAH

YUMNA
1406577650
TEKNOLOGI
BIOPROSES PRINCIPLE AND PRACTICE
CHAPTER 14 Extrusion (Steam) PART III.C. Heat
PART I. BASIC PRINCIPLE - Theory: rheological properties of the food, operating
characteristics
Processing Using Hot
CHAPTER 1 Properties of Foods and Processing Theory - Equipment : single-screw, twin-screw extruders, Oils
ancillary equipment
1.1 Properties of liquids, solids, and gases
- Application for cold extrusion and extrusion cooking CHAPTER 17 Frying
These topic explain about; Density and specific gravity, Viscosity, Surface activity, - Theory : shallow (contact) frying and deep-fat frying
(confectionary, etc)
and Rheology and texture. - Equipment : heated metal surface & oil
- Effects of food: minor effects on sensory
1.2 Material Transfer - Application for cold extrusion and extrusion cooking
characteristics and vitamin loss
The transfer of matter is an important aspect of food processing operations (Ex: solvent extraction, distillation and (confectionary, etc)
membrane processing), include mass balance with application in mixing, fermentation, and evaporation.
1.3 Fluid Flow
PART III.B. Heat - Effects of food: texture change and might cause
nutrition loss when drying food
Many types of liquid food are transported through pipes during processing, and powders and small-particulate foods Processing Using Hot Air
are more easily handled as fluids (by fluidisation).
CHAPTER 15 Dehydration
PART III.D. Heat
1.4 Heat Transfer
These topic explain about; Energy balances, mechanism of heat transfer, steady-state conduction, unsteady state - Drying using heated air and using heated surfaces Processing By Direct
conduction, etc. - Equipment used are hot air driers (bin driers, cabinet,
etc) and heated-surface (or contact) driers (drum and
& Radiated Energy
1.5 Water Activity
It is the availability of water for microbial, enzyme or chemical vacuum band driers) CHAPTER 18 Dielectric, Ohmic and
activity that determines the shelf life of a food, and this is measured by the water activity - Effects on foods are change in texture, loss of flavour Infrared Heating
(aw) of a food, also known as the Relative Vapor Pressure (RVP). and aroma, lost colour and nutrition - Dielecetric heating uses microwaves and radio
1.6 Effects of Processing on the Sensory Characteristics of Foods CHAPTER 16 Baking and Roasting frequency hearing with microwave as the
These topic explain about texture, taste, flavour, aroma, and color of effects of processing foods. - Baking involves simultaneous heat and mass transfer equipment. Usually used for thawing, tempering,
1.7 Effects of Processing on Nutritional Properties - Equipment used are direct heating ovens, indirect dehydration, and baking. The use of microwave
Many unit operations, especially those that do not involve heat, have little or no effect on heating ovens, batch, continuous, and semi- offers no nutritional advantage over steaming
the nutritional quality of foods. Examples include mixing, cleaning, sorting, freeze drying continuous ovens - Ohmic heating is where electric current is passed
and pasteurisation. - Effects on foods are change in texture, flavour and through a food, and the electrical resistance of the
1.8 Food safety, good manufacturing practice and quality assurance aroma (smoked), brownish color, and nutrition loss food causes the power to be translated directly into
Traditionally, quality control systems were based on the inspection of a product at heat
various points within a process, and rejection of any product that did not meet agreed - Infrared heating is electromagnetic radiation with
standards. PART IV. PROCESSING BY amount of heat calculated by Stefan-Boltzmann
equation. The heating is done by tubular metal
CHAPTER 2 Process Control
THE REMOVAL OF HEAT heaters, ceramic heater
The purpose of process control is to reduce the variability in final products so that
legislative requirements and consumers expectations of product quality and safety are CHAPTER 19 Chilling
met.
2.1 Automatic Control
- Chilling is done on fresh food, processed foods, and cook-chill systems
Automation means that every action is controlled by a system. - Equipment : mechanical refrigerator, cryogenic chilling
These topic explain about; Sensors and Controllers, - Chilling storage must be done with control of storage condition
2.2 Computer Based System - Effects of food: hardening of sensory characteristics, little to no
These topic explain about; Programmable Logic Controllers (PLCs), Types of control systems, soft ware developments,
and neural network.
nutrition loss

PART II. AMBIENT-TEMPERATURE PROCESSING CHAPTER 20 Controlled-Modified-Atmosphere Storage and Packaging

- Atmosphere storage is divided into modified- and controlled-atmosphere storage (MAS
CHAPTER 3 Raw Material Preparation
Cleaning the unit operation that contaminant materials from food (wet, dry, remove and CAS)
contaminants), sorting (separation of foods into categories), grading (carried out by operators - For Packaging, there is only modified-atmosphere packaging especially used for fresh
who are trained to simultaneously assess a number of variables), and peeling (remove food, processed food, with its own packaging material and active packaging system
unwanted or inedible material).
CHAPTER 4 Size Reduction CHAPTER 21 Freezing
Size reduction of solids foods has three types of force used to reduce the size of food; compression force, impact - Theory : ice crystal formation, solute concentration, volume changes, calculation of
force, and shearing forces. Size reducing of fibrous foods by equipments; slicing and flaking equipment, dicing freezing time
equipment, shredding equipment, pulping equipment. Size reduction in liquid foods include emulsification and
homogenisation.
- Equipment : cooled-air freezers, cooled-liquid freezers, cooled-surface freezers,
cryogenic freezers
CHAPTER 5 Mixing and Forming
Mixing (or blending) is a unit operation in which a uniform mixture is obtained from two
- Freezing changes the food texture and characteristics because of the effects of freezing,
or more components, by dispersing one within the other(s). These topics include mixing (solid, liquids), equipment, frozen storage, and thawing
and effects of food. Forming many designs of molding and forming equipment made specifically for individual
products. CHAPTER 22 Freeze Drying and Freeze Concentration
CHAPTER 6 Separation and Concentration of Food Components - Freeze Drying (Lyophilisation) is freezing food than removing water content with
Foods are complex mixtures of compounds and the extraction or separation of food components is fundamental for rate of heat and mass transfer. Equipment used are vacuum chamber with trays,
the preparation of ingredients to be used in other processes (for example cooking oils from oilseeds or gelatin from
connective tissue). These topic explain about centrifugation, filtration, expression, extraction using solvent.
heaters, and refrigeration coils, e.g. microwave freeze drier. Freeze dried foods have high
retention of sensory characteristic and nutritional qualities
CHAPTER 7 Fermentation and Enzyme Technology
Fermented foods are among the oldest processed foods. Start from fermentation with batch culture, continuos - In freeze concentration it is desirable for ice crystals to grow as large as is
culture, etc. Food fermentation with lactic acid fermentation; meat and fish product, vegetables, maize, cassava, economically possible, to reduce the amount of concentrated liquor entrained with the
sorghum, milk product, yoghurt, and cheese. Alcoholic and mixed alcohol-acid fermentations products; bread, crystals. Basic components of the equipment used in freeze concentration are; (1) direct
alcoholic beverage, vinegar, cocoa and coffe, and soy products. Enzymes are active at low concentrations and the
freezing system; (2) mixing vessel for ice crystals to grow; (3) separator to remove
rates of reaction are easily controlled by adjustment of incubation conditions.
crystals from concentrated solution.
CHAPTER 8 Irradiation
Ionizing radiation takes the form of -rays from isotopes or, commercially to a lesser extent, from X-rays and electrons.
Many advantage of irradiation that can give good influence to foods. PART V. POST-PROCESSING OPERATION
CHAPTER 9 Processing Using Electric Fields, High Hydrostatic Pressure, Light or CHAPTER 23 Coating or Enrobing
Ultrasound - Coating materials are differentiated into batters, powders, and
Pulsed electric fields and high hydrostatic pressure processing have been studied for many years and are now at the breadcrumbs, also chocolate and compound coatings
stage of initial commercial exploitation. Ultrasound has been used for many years to homogenize foods and in plant - Enrobes have two types; submerge type and where food pass
cleaning and is now being combined with heat treatments under pressure to reduce the amount of heating needed
for microbial destruction or enzyme inactivation. Processing using pulsed light is a more recent development that may beneath a single or double curtain of hot liquid coating
have good potential for the surface treatment of foods and packaging materials or for water treatment. - Dusting or breading equipment consists of a hopper fitted with
mesh base, located over a conveyor
PART III. PROCESSING BY APPLICATION OF HEAT - Pan coating is the process of building up layers of sweetener
PART III.A. Heat Processing Using Steam or Water coating, differentiated into hard coating, soft, and chocolate
CHAPTER 10 Blanching coating.
Calculation of blanching time uses the theory of unsteady-state heat transfer by conduction and CHAPTER 24 Packaging CHAPTER 25 Filling and Sealing of
convection
- Equipment : steam blanchers, hot-water blanchers
- Doing packaging takes these things into Containers
consideration; (1) light; (2) Heat; (3) moisture - Containers are divided into two categories, rigid and semi-
- Effects on food: loss of nutrients; brightens colour and no change to flavour, aroma; soften texture and gases; (4) Micro-organism, insects, rigid. Both containers are filled and then sealed with ways
animals, and soils; (4) mechanical strength that may differentiate (especially the sealing). There is also
CHAPTER 11 Pasteurization - The materials used for packaging are divided a type of flexible container
It can be used to minimise possible health hazards from pathogenic micro-organisms and to extend the into several categories like; textiles and wood, - There are a few types of sealer which is used with form-fill-
shelf life of foods metal, glass, flexible films, rigid and semi-rigid seal (FFS) equipment
- Equipment : for packaged foods, unpackaged liquids plastic containers, paper and board. These - Containers are often the wrapped with shrink wrapping or
- Effects on food: colour deterioration, aroma loss, vitamin loss, materials are then used within packaging stretch wrapping
systems like combined packaging systems with - Containers serve also as packages is temper-evident and
CHAPTER 12 Heat Sterilization CHAPTER 13 Evaporation and Distillation the usage of active packaging technologies. is labelled
In-container Sterilization Evaporation - Packages are usually marked with things such - filled containers gone through check weighing and metal
Length oftime required to sterilise food is influenced - Factors influencing rate of heat transfer in evaporation : as production date, batch, expiration date, and detection.
by; (1) heat resistance of microorganisms / enzyme; temperature difference in steam and boiling liquid, deposits so on. The marks are printed on the packaging
(2) heating conditions; (3) food pH; (4) container on heat transfer surfaces, boundary films in a form of barcodes or other markings. CHAPTER 26 Materials Handling, and
size; (5) physical state of the food - Equipment used are natural circulation, forced circulation, - As there will be interaction between the Storage and Distribution
and mechanical thin film evaporators packaging and the food, the packaging is to be - Materials handling are differentiated into ones for raw
Ultra High-temperature (UHT) / Aseptic carefully analysed to not affect the food materials and ingredients and also for packaging
Processes Distillation - Environmental considerations: cost, - In cases of excess materials (in a form of waste or
Food is heated in relatively thin layers in a continuous distillation in food processing is mostly confined to the manufacture and distribution of packaging otherwise), it is solved with waste management and
heat exchanger with close control over the sterilisation production of alcoholic spirits and separation of volatile flavour materials, distribution to retail/consumer, and disposal
temperature and holding time. and aroma compounds recycle ability - Materials are also stored and distributed