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Unit Operations: P C Vengaiah

Unit operations are individual processing steps that take raw materials as input and produce the desired output product. Important unit operations in food processing include heat transfer, drying, evaporation, contact equilibrium processes, mechanical separations, size reduction, mixing/forming/shaping, and extrusion. These unit operations must obey the laws of conservation of mass and energy. Examples of unit operations used in specific food products are provided such as spray drying milk powder, freezing fish, evaporating milk, centrifuging cream, grinding herbs, blending soup mixes, and extruding pasta shapes.

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101 views

Unit Operations: P C Vengaiah

Unit operations are individual processing steps that take raw materials as input and produce the desired output product. Important unit operations in food processing include heat transfer, drying, evaporation, contact equilibrium processes, mechanical separations, size reduction, mixing/forming/shaping, and extrusion. These unit operations must obey the laws of conservation of mass and energy. Examples of unit operations used in specific food products are provided such as spray drying milk powder, freezing fish, evaporating milk, centrifuging cream, grinding herbs, blending soup mixes, and extruding pasta shapes.

Uploaded by

VengaiahPc
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Unit Operations

P C Vengaiah
Unit Operations

What do we mean by
“Unit Operations”?
Unit Operations

“Unit Operations” =
A food processing operation by
which raw materials are the
input and the desired product is
the output
Unit Operations
Using a material balance and an energy
balance, a food engineering process
can be viewed overall or as a series of
units.

Each unit is a unit operation. The unit


operation can be represented by a box
as shown in Fig. 1.1.
View of a Unit Process
Unit Operations - Overview
Important unit operations in the food industry
are:
 Heat transfer – thermal processing, freezing,
chilling
 Drying – dehydration and concentration
 Evaporation
 Contact equilibrium processes (which include
distillation, extraction, gas absorption,
crystallization, and membrane processes)
Important Unit Operations (cont)

 Mechanical separations (which include


filtration, centrifugation, sedimentation
and sieving)
 Size reduction – grinding, milling
 Mixing, forming and shaping
 Extrusion
Unit Operations
 Examples – what type of process
or processes are used in the
manufacture of examples
handed around in class?
Mass & Energy
 Two very important laws which all unit
operations obey are the laws of
conservation of mass and energy.
 The law of conservation of mass states
that mass can neither be created nor
destroyed.
 “What goes in must come out".
Mass & Energy
 The law of conservation of energy
states that energy can neither be
created nor destroyed. The total energy
in the materials entering the processing
plant, plus the energy added in the
plant, must equal the total energy
leaving the plant.
Examples of Unit Operations
1. Heat Transfer =
 Pasteurisation of milk
 Freezing of fish
 Ultra heat treatment (UHT) of juice
 Chilling meat patties/burgers
 Steam jacketed kettle used to sauces
 Canned fruits
Examples of Unit Operations
2. Drying =
 Spray dried milk powder
 Sun dried tomatoes
 Freeze dried vegetables
 Pastas
Types:
Air drying, freeze drying, vaccum drying
Examples of Unit Operations
3. Evaporation =

 Concentrated tomato paste


 Evaporated milk
 Concentrated fruit juices
 Condensed soups
Examples of Unit Operations
4. Contact equilibrium processes =

 Crystallisation – sugar, salt


 Extraction – oils
 Ultra-filtration of milks
 Distillation of mixtures containing
alcohol, vinegars
Examples of Unit Operations
5. Mechanical separations =

 Centrifuging – cream, butter


 Separation of oil and water eg.
 Filtration – of oils using a press
 Sieving – flours, cereals, grains
Examples of Unit Operations
6. Size reduction =
 Grinding of sugar
 Crystallization of salt
 Grinding & milling of herbs and spices
Examples of Unit Operations
7. Mixing, forming, shaping =
 Using blenders to combine
ingredients
 Soup mixes – blends of starch, vegies
 Blending – flavours for potato chips
 Premixes of flavourings for sausages
Examples of Unit Operations
8. Extrusion =
 Puffed corn, rice or other cereal
products
 “Cruskits”
 Corn thins
 Pasta shapes
Examples of Unit Operations

 Using the examples given, revise your


list of which “process” you think would
be used in to manufacture the foods.
Freezing
 Contact with Vertical Plate Freezer
solid
–Plate freezers
Vertical
Horizontal

Contact Plate Freezer


Freezing

 Contact with Liquid


–Liquid brine
–Synthetic coolant
Immersion freezer
 The immersion freezer consists of a
tank with a cooled freezing media, such
as glycol, glycerol, sodium chloride,
calcium chloride, and mixtures of salt
and sugar.
 The product is immersed in this
solution or sprayed while being
conveyed through the freezer
Contact with Liquid
Immersion freezing
Freezing
Contact with gas

Blast freezer
Fluidized bed
Contact with Gas
 Blast Freezer
Tunnel Freezer
Spiral Blast Freezer
Fluidized bed Freezing
Cryogenic Freezing
 Liquid nitrogen, with a boiling
temperature of -196 °C at atmospheric
pressure
 Liquid carbon dioxide the gas is
released to the atmosphere at -70 °C,
half of the gas becomes dry-ice snow
and the other half stays in the form of
vapor.
Cryogenic tunnel

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