Anda di halaman 1dari 18

Y .

DAVID VENKAT
1
2017BCHE023
ROLL NO: 16
4TH SEMESTER
DEPARTMENT OF CHEMICAL ENGINEERING
NIT SRINAGAR
S.No Topic Slide No
01 Introduction 3
02 Agricultural Production 4,5,6
03 Sterilisation and Packaging 7,8,9
04 Ingredients & Food 10
Additives
05 Convenience Foods 11
06 Food Purification 12,13
07 Beverages 14
08 Genetically Modified Foods 14
09 Conclusion 15
10 Problems Encountered & 16
Future Work
11 References 17 2
• Chemical Engineers can be credited with improving the conversion of raw food stuffs into safer
consumer products of the higher possible quality.
• They develop advanced materials and techniques used for ,among other things, chemical and heat
sterilization , advanced packaging and monitoring and control essential for the high-throughput
production of safe food products.
• Chemical engineering unit operations and methodologies used by food industry are
Drying-in food preservation
Milling-in making bread,cakes,biscuits,etc..,
Extrusion- it gives specific designs of the raw material food stuff
Centrifugation-it is used in diary industry
Pneumatic Conveying,blending,process modeling,etc..,

3
 Chemical Engineers have applied their expertise to chemically synthesize
fertilizers,herbicides,pesticides that promote crop growth.
 Fertilizers:
 Nitrogen is the most abundant part in the air(by 79% volume) and a prime nutrient(in the form
of ammonia).
 Modern fertilsers stem from a chemical engineering breakthrough pioneered by Fritz Haber in
1908 who developed a process to synthesize ammonia by reacting hydrogen and nitrogen
 Working with industrialist Carl Bosch,Haber scaled up the successful Haber-Bosch process
that allows ammonia to be produced cost effectively in commercial quantities for use in
nitrogen fertilizers
 This process now produces 450 million tonnes of nitrogen fertilizer per year, mostly in the
form of anhydrous ammonia, ammonium nitrate and urea

4
Reaction:
N2+3H2 2NH3
Pressure:
200 atm-400 atm
Temperature:
400 C-450 C
Catalyst:
Iron(Fe)
Promotor:
K2O,CaO,SiO2,Al2O3

5
 Chemists and chemical engineers are instrumental in the discovery, synthesis and commercial
scale manufacture of various pesticides(to kill insects) and herbicides(to kill weeds)
 They discovered that when glyphosate(primary ingredient in Monsanto’s widely used herbicide
Roundup) is applied to a crop ,it inhibits a specific growth enzyme called EPSP synthase.
 Glyphosate is rapidly metabolized by weeds and it binds tightly to soil so that it does not
contaminate surface waters.
 Today 80% of soya bean fields use glyphosate to eliminate weeds.
 It eliminates more than 125 kinds of weeds but does not effect mammals, birds, fish

6
 By devising novel packaging, chemical engineers have helped people everywhere enjoy a more
selection of foods.
 Modern day packaging marvels include traditional metal cans, newer multilayer packages that
allow foods to be heat sterilized right in the packages and packages with O2 and CO2 levels
that slow ripening and spoilage
 Chemical engineers have made contributions to reduce spoilage and giving greater shelf life
 These include high-temperature pasteurization and canning, refrigeration and freezing,
chemical preservatives and irradiation.

CANNING
 In late 1790s French confectioner, Nicolas Appert,discovered that many foods will resist
spoilage for extended periods once they are sufficiently heated and sealed in airtight tin-plated
iron containers.

7
 Through modeling, investigators found that by simply rotating the cans during cooking, they
could significantly reduce process time ,yielding products with more consistency and better
attributes.

PASTEURIZATION
Louis Pasteur demonstrated that the growth of microorganisms is the primary cause of food
spoilage and food borne illnesses and that a high percentage of them could be killed by heating
liquids to about 60 C or higher ,for relatively short periods
 This process became known as pasteurization and was quickly and widely accepted.

ASEPTIC PACKAGING
 In this packaging ,both food and packaging are sterilized at high temperatures for very short
periods. The sterile container is then filled in a sterile atmosphere.
 Pressurized heat exchangers and holding tubes allows the foods and beverages to be sterilized
at around 300 F.
 This rapid heating and cooling process substantially reduces energy requirements.

8
 Chemical engineers were involved in developing vacuum packaging, in which the food is first
placed into gas-impermeable bag, the air within the bag is vacuumed out and the bag is sealed
 This process reduces the oxygen inside the bag so the microbes that spoil food cannot survive.
 Some advanced improvements in vacuum packaging are
CAP-Controlled Atmosphere Packaging
MAP-Modified Atmosphere Packaging
 The invention of chemically sterilized brick packs and retort pouches are another important
contribution of chemical engineers.

9
 Chemical Engineers have worked with food scientists to find ways to isolate and produce
natural and artificial flavours,additives at a commercial scale
 The commercial-scale production of refined sugar(a natural sweetener) involves a variety of
chemical engineering unit operations including
1.milling the shredded raw materials
2.mixing the raw materials with water
3.removing impurities using such technologies as centrifugation and filtration
4.Crystallizing and drying sugar crystal
5.treating waste water
 Chemical engineers have played a key role in isolating the desired starch from various
cereals(corn,wheat,rice,sorghum),roots and tubers by using processes such as wet
grinding,milling,screening,washing,dewatering.

10
CONVENIENCE FOODS
Fast Cooking Foods (or) Instant Foods
 Chemical engineers developed food processing techniques allowing rice, beans to be cooked
quickly .
 Whole grain, brown rice is heated to create cracks in the outer layer and then hydrated with
water, cooked to partially gelatinize the starch content and then cooled and dried for
packaging.
Frozen Foods
 In freeze-drying processes, food material is introduced to a vacuum chamber where it is frozen
and then most of the water is removed by sublimation by reducing the pressure
 It is finally subjected to controlled heating to remove any water

11
FOOD PURIFICATION
 Chemical Engineers have invented a variety of processes that allow food processors to remove
unwanted contaminants to improve food quality, safety and aesthetics.
 One such technique is Membrane Based Separation-It is used to remove impurities during food
processing by pressure to force unwanted substances in food to pass through a semipermeable
membrane.
 Membrane based separation systems are classified as Reverse Osmosis, Microfiltration,
Ultrafiltration based on the size and structure of the membrane pores
 One particular use of this technique is under development by U.S.Army which involves self
hydrating pouches containing a reverse osmosis membrane that separates two compartments

12
MEMBRANE BASED SEPARATIONS
SELF-HYDRATING POUCH

13
Beverages
 Beverages like alcohol,wine,beer,spirits are produced by fermentation process.

 Fermentation: It is the process of converting carbohydrates to alcohol or organic acids using


microorganisms(yeasts and bacteria) under anaerobic conditions.

Genetically Modified Foods


 Chemical Engineers together with food scientists and biotechnologists work to advance the
techniques needed to effectively transfer genetic materials from one organism to another.
 These are produced using recombinant deoxyribonucleic acid(rDNA) techniques to produce
desired changes in the characteristics in plants, animals and food related microorganisms
 These techniques are used today to give genetically modified crops greater nutrient content,
greater resistance to damage by herbicides and pesticides

14
 Through the concerned efforts of chemical engineers ,the yields of farm crops have increased
exponentially
 The industry producing and packaging foods and beverages has evolved to a business worth of
billions of dollars
 Ingenious packaging options and sterilization methods were also developed extending
transportation distances and the shelf life of foods
 Aseptic Packaging drastically improved food quality, safety and nutrient retention
 Characterizing particles, pneumatic conveying,drying,mixing and blending play vital role in
powder and bulk-solids processing.

15
PROBLEMS ENCOUNTERED
 Glyphosate used in pesticides and herbicides is toxic and acts as a carcinogenic agent
 Irradiation of food may increase the radioactive levels in the food if proper care is not taken
 Extensive use of fertilizers,herbicides,pesticides makes the soil to loose its fertility
 Consumption of Genetically Modified foods can cause the development of diseases which are
immune to antibiotics

FUTURE SCOPE OF WORK


 Chemical engineers , presently and in the near future, are working, on the development of
vertical farms reducing further environmental damage
 Chemical engineers have been shifting their focus to organic farming by developing bio-
pesticides, bio-fertilizers

16
REFERENCES
Essays, UK. (November 2018). Chemical Engineering Innovation in Food Production
Potter, N.N., “Food Science”,5th edition, VI Publishing Company, Westport Connecticut, (2007)
Bigelow,W. D., Bohart ,G. S., Richardson, A. C., and Ball, C. O.( 1920 ).Heat penetration in
processing canned foods. National Canners Association Bulletin, No. 16L
Danckwerts,P. V.( 1953).Continuous fl ow systems.Chem. Eng. Sci.2(1).deRuyter,P. W. and
Burnet,R.( 1973).Estimation of process conditions for continuous sterilization of food containing
particulates.Food Technol.27( 7): 44
Cleland D. J. (1991). A generally applicable simple method for prediction of food freezing and
thawing times. Paper presented at the 18th International Congress of Refrigeration. Montreal,
Quebec
Applegate,L.(1984).Membrane separation processes.Chem. Eng.(June 11),64–89
Heldman,D.R. and Hohner,G.A.(1974).Atmospheric freeze-drying processes of food.J. Food Sci.
39:147
Harper,J.M. (1989).Food extruders and their applications. In Extrusion Cooking,C.Mercier,P.
Linko, and J.M.Harper,eds. American Association of Cereal Chemists,St.Paul, Minnesota

17
THANK YOU

18

Anda mungkin juga menyukai