Food Manufacture Equipment and Unit Operations
Processing Equipment • Food manufacturing plants contain equipment that carries out the same tasks as those at home but it is on a much larger scale as large amounts of food are being produced.
Equipment Design Characteristics • Strong • Durable - reliable • Hygienic – easy clean, inert • Efficient – may be operating 24hrs per day
The Food Production Line • The production line is designed by a food technologist. • When planning the process the focus is on safety and quality. • Specific production processes are called UNIT OPERATIONS
Unit Operations • Separation – sieving, filtration, centrifuge • Mixing • Heating – blanching, canning, baking, evaporating, HTST • Cooling – chilling, freezing, • Dehydration • Packaging
Flow Process Charts • This is a diagram that visually represents each of the steps in food production. • Its benefits are eases of training new staff, Identifying and working with CCP • Each charts is based on a set of 6 universal symbols.
Flow Process Chart Symbols • Operation O • Inspection • Transportation • Delay D • Storage • Combined activity • See Yakult case study and Designers video to practice applying these symbols