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Summary: Term 4
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1 Term 4
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What are those undesired changes?
- Microbiological changes: Growth of MO (and enzymes and toxins)
- Chemical and biochemical changes (acidification and enzyme activity)
- Physical changes (dehydration, adsorption
- Loss in nutritional value and sensory quality -
What kind of preservation processes are there?
- Temperature control: cooling/ freezing)
- Control of water activity (drying/ packing)
- Heat inactivation (enzymes and mo)
- Addition of preservatives: sugar, salt, acid -
Where is process build up from?
Unit operations, which are one or more pieces of equipment. -
What do unit operations do?
They result into chemical, physical or biological changes. -
What are physical changes?
- Mechanical separation
- Phase separation
- Molucular separation
- Size reduction
- Mixing/ dissolving
- Dehydration
- Heating
- Cooling -
By what are chemical changes influenced?
- Heating
- Cooling
- Oxygen
- Enzymes -
What are microbiological changes?
- Preservation
- Fermentation -
What is given in a flow diagram?
- Major process steps
- Products (ingredients, intermediate products, end products, waste stream)
Sometimes:
- Specific process conditions (temperature, pressure)
- Composition of products (dry matter content, water activity) -
What is a steady state process?
- Process variables do not change in time
- Continuous processes (after start up)
- Flows = amount per unit of time (kg/h or m3/h)
- Example: plate pasteurizer -
What is a dynamic process?
- Process variables change in time
- Batch/ semi-batch processes
- Amounts (kg/m3)
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