Size Reduction & Overlapping Operations
Published on Nov 27, 2015
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PRESENTATION OUTLINE
SIZE REDUCTION
- Is the reduction if size of food
- By grinding, cutting, milling, slicing, or dicing
Photo by Anfuehrer
SIZE REDUCTION
- It is divided into 2 major categories
- Depending on if the materials are solid or liquid
- If it's solid grinding and cutting
- If it's liquid emulsification and atomization
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SIZE REDUCTION
- Grinding is a very inefficient process
- It requires a ridiculous amount of energy
Photo by orangebrompton
SIZE REDUCTION
- Homogenization is commonly used in milk
- They do it to evenly distribute the fat content in the milk
- A homogenizer reduces the fat globules 3 times in 1 operation
- It is used in many beverages like coffee and others
Photo by GreenLight Designs (Jordan Green)
SIZE REDUCTION
- Emulsification - the breakdown of large fat globules into smaller,
- uniformly distributed particles
- Atomization - to reduce to minute particles or to a fine spray
- Homgenization - to treat (milk) so that the fat is mixed throughout
- The milk instead of floating on top
Photo by Leo Reynolds
SIZE REDUCTION
- Words to know
- Gelation - solidification by freezing
- Aggregation - the collecting of units or partsinto a mass or whole
- Agglomeration - a mass or collection of something
- Reciprocating - respond to a gesture or action by making a corresponding one
Photo by Happy Sleepy
OVERLAPPING OPERATIONS
- Using 2 or more operations
- In food processing
- All operations connect to each other
- Some operations require others to work
Photo by State Farm
OVERLAPPING OPERATIONS
- Almost everything has 2 or more
- Operations when it is processed
- For example making ice cream has
- 2 processes that have about
- 4 operations per process
Photo by St0rmz
OVERLAPPING OPERATIONS
- Some single operations have
- Other operations in them
- For example freeze drying has
- Heat transfer and mass transfer
Photo by monteregina
