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Food processing techniques include: Peeling: Removing the outer layers of raw materials Chopping or slicing: Cutting food into smaller pieces Mincing: Mincing food Liquefaction: Changing food into a liquid state Fermentation: A process that breaks down sugars without oxygen Emulsification: A food processing technique Cooking: A food processing technique Mixing: A food processing technique Gasification: A food processing technique Proofing: A food processing technique Spray drying: A food processing technique Pasteurization: A process that involves heating liquid foods to a specific temperature to kill harmful bacteria Milling: A process that involves dehulling and grinding grains into smaller pieces or flours
Food processing also includes primary, secondary, and tertiary processing: Primary processing: Includes basic cleaning, grading, and packaging Secondary processing: Includes altering the basic product to a stage just before the final preparation Tertiary processing: Includes the large-scale manufacturing of ready-to-eat foods
Some foods require multiple types of processing to reach their final, consumable forms.
Fluid mechanics is important in food processing for several reasons: Design and operation of equipment: Fluid mechanics is a key subject for designing and operating equipment that processes liquid and semi-liquid foods. Conveying liquids: Fluid dynamics is necessary for conveying liquids like milk, oils, and syrups. Homogenizing and mixing: Fluid dynamics is necessary for mixing and homogenizing liquids and semi-solids like molten chocolate and pastes. Heat and mass transfer: Studying the effects of fluid flow on heat and mass transfer is a challenge in food science. This is because food matrices are sensitive to nutritional, textural, colorimetric, and organoleptic properties. Viscosity: Viscosity is important in food processing because it dramatically impacts the texture of food. For example, the chocolate industry is dependent on viscosity testing because the texture and flow of chocolate can be complex to manufacture and maintain.
Rheology is an interdisciplinary science that describes how semi-solids and fluids behave when deformed. It is a crucial aspect of food processing, as it determines how food behaves during preparation and processing. Rheology also influences the flavors and nutrients released from food during chewing and digestion.
Food rheology deals with the flow and deformation of food materials due to external forces. It covers solid, semisolid, and fluid food materials. Rheological properties are essential for describing properties and predicting product behavior. Rheological behavior is associated with the functional properties of food proteins, especially with gelling capacity. It also affects the textural qualities of food, such as mouth feel, taste, and shelf-life stability. Rheology is a common method for characterizing solid cheese or its melting behavior. Rheological experiments can predict cheese melting. A rheometer is a tool used to measure the rheological properties of food and other materials. Different types of rheometers are available, each with different features and functionalities.
Topics include: Fluid mechanics food processing techniques, & rheology of Foods.
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