Food Engineering Practice Test: Sedimentation and Centrifuge, Mixing, Size Reduction and Separation and Material Handling and Transportation — Flashcards

Sedimentation and centrifugation are used in food processing to separate solids and liquids. 
Sedimentation is often used to separate dirt and debris from raw materials, crystals from their mother liquor, and dust or product particles from air streams. 

Centrifugation uses the principles of sedimentation and separation to improve product quality and ensure consumer safety. 
It can provide solid–liquid and liquid–liquid separations. For example, centrifugation can remove milk fat (cream) and clarify milk at the same time. It can also be used to treat oils, juices, and beers.
 
In food processing, mixing is the process of combining two or more ingredients to create a homogeneous mixture. The goal of mixing is to evenly disperse one ingredient in another.

Mixing is important for ensuring product safety by controlling the homogeneity of process treatments such as heating.

Blending is used to describe the process of combining only dry ingredients. 

In food processing, size reduction is used to:
Control the texture of foods
Improve the efficiency of mixing and heat transfer
Improve the efficiency of mixing and heat transfer 
Size reduction equipment includes: Slicers, Meat dicers, Shredders, Meat grinders, Jet knives. 
Size reduction involves activities such as: Cutting, Slicing, Milling, Pulping. 
Size reduction in liquid foods involves: Homogenization, Emulsification. 

Homogenization is the process of breaking down food components into smaller particles and dispersing them in the food system. 

Topics include: Sedimentation, centrifugal operations, mixing, separation, size reduction and material handling.

Related: Food Engineering Practice Test: Equilibrium Stage Operations, Unit Operations – Extraction, Crystallization and Filteration