Chilling is an important activity in food processing. Foods are chilled to extend shelf life by reducing biochemical reactions and microbial activity. Temperature control is essential in order to prevent spoilage and food safety concerns during storage. Foods are chilled using mechanical and cryogenic refrigeration systems. Mechanical Refrigeration The diagram of a simple refrigeration system is shown […]

Objective To (1) determine the effect of mill speed on fractionation of pinto beans, and (2) to determine the effect of bean type on milling and fractionation Background Pulse seeds are considered to be healthy due their high concentration of protein, high fiber, high levels of vitamins and minerals, and low fat. In order to […]

Size reduction in liquid foods generally involves homogenization and emulsification. Homogenization is the process of breaking down food components e.g. fats into smaller particles and dispersing them in the food system. The dispersed particles form the dispersed phase and the liquid that the particles are dispersed in forms the continuous phase. Homogenization may be done using […]

Size reduction is a unit operation involving such activities as cutting, slicing, milling or pulping of food. It requires energy input to overcome a breaking stress. When this happens the food will break along lines of weakness resulting in release of energy and sound. So think of the last time you ate an apple, that sound […]

In many food processing operations, food products are converted from their natural state to a state where the original food is transformed so significantly that they are unrecognizable compared to the original form. For example tomato is transformed to ketchup and wheat is transformed to donuts. Because of this huge change, a processor may take […]