Titlebook: Handbook of Food Processing Equipment; George D. Saravacos,Athanasios E. Kostaropoulos Book 20021st edition Kluwer Academic/Plenum Publish

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https://doi.org/10.1007/978-3-322-97543-0Mechanical separations in food processing include two main operations, namely, the removal of material or substances and their classification (Table 5-1). Removal is distinguished between removal of ündesired parts (cleaning) and desired parts (separation).

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https://doi.org/10.1007/978-3-663-05611-9Packaging of food consists of the operations shown in Fig. 13-1. These operations may be distinguished in package preparing operations, product preparing for filling operations, filling in packages, closing (sealing), control of filled packages, and preparation for storage and shipment.

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Food Packaging Equipment,Packaging of food consists of the operations shown in Fig. 13-1. These operations may be distinguished in package preparing operations, product preparing for filling operations, filling in packages, closing (sealing), control of filled packages, and preparation for storage and shipment.

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Design and Selection of Food Processing Equipment,ndustries. The basic engineering requirements of process equipment are the containment of the material, the strength of the components, the efficiency of the operation, and the transfer of energy during processing. The equipment should be resistant to corrosion, be cost-effective, and its operation

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Mechanical Transport and Storage Equipment,ut by fans, blowers, compressors, vacuum pumps, and ejectors, which are discussed briefly in Appendix D (Utilities). For the transport of liquids, semifluids, and suspensions, pumps are used. The transport of fluid foods by pumping in process pipelines is a well-developed technology, based on the th

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Mechanical Processing Equipment,rge or small pieces and several particle sizes. Enlargement includes agglomeration or coating of small food pieces or particles. In the case of liquids, size reduction of particles is achieved by homogenization. Below, the sections, “Size Reduction” and “Size Enlargement” deal with solid foods, whil

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Heat Transfer Equipment,f energy to or from food materials during processing requires special equipment, which is designed and operated on the basis of the engineering principles of heat transfer and the experience and practice of food process engineering.