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CachedTypes of Food Processing EquipmentDesign and Selection Considerations For Food Processing EquipmentApplications of Food Processing EquipmentKey TerminologyResourcesSummaryWhile the wide range of food processing equipment available can be classified and categorized in several different ways—e.g., end product form, mode of operation, application, etc.—this article follows industry standards and groups them by their respective functions. The food processing production cycle can be broken into several stages, characterized by a specific function and during which individual unit operationsare performed. For example, within the preparation stage, the primary function is to prepare the food material for further processing, and some of the unit operations performed include washing and separating. Other secondary functions provide support to the primary functions of the production cycle, such as material handling and system control operations which convey food materials between process stations or maintain the required processing conditions and standards, respectively. Some of the most common functions by which food processing equipment are grouped include: 1... See full list on thomasnet.com As outlined above, there is a wide range of food processing equipment available to satisfy the various functions which are integral to the food and food processing industries. While individual pieces of equipment may have some distinctive considerations—typically based on the specific functions and unit operations which they perform—to keep in mind when designing and selecting equipment for a particular food processing application, there are also a few factors an industry professional or procurement agent can consider across the board to ensure that their food processing equipment fulfills their needs. These factors include: 1. Function 2. Form 3. Hygienic design 4. Sizing 5. Construction requirements 6. Operational characteristics 7. Cost See full list on thomasnet.com Image Credit: Colorcocktail/Shutterstock.com Processing equipment is used throughout the food and food processing industries for various food products. As outlined above there is a wide range of food processing equipment available, not all of which are used in every facility as specific industrial subsections favor using certain types of equipment over others for their particular processes and unit operations. Some of the subsections into which the food and food processing industries are segmented include: 1. Alcoholic beverages 2. Bakery and confectionary products 3. Dairy 4. Fish and seafood 5. Fruit 6. General food products 7. Meat and poultry 8. Non-alcoholic beverages 9. Vegetables See full list on thomasnet.com Baking: A heat processing unit operation which employs heated air (heated by convection, conduction, and radiation)—and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor. It also demonstrates some preservative qualities in regards to processed food products. Blanching: A heat processing unit operation which employs heated water or steam to reduce the number of microorganisms and inactivate undesirable enzymes which can cause spoilage, as well as cleans, removes excess air from, softens, and improves the overall quality of food material. Cleaning: A preparatory unit operation which removes foreign matter and contaminants—e.g., soil, oil, insects, skins, chemicals, etc.—from the surface of raw food material via wet and dry cleaning processes. Dehydration: A heat processing unit operation which employs heat to remove (i.e., evaporate) water from solid, semi-solid, or liquid food material with the intention of produ... See full list on thomasnet.com Numerous professional societies and member organizations exist both in the United States and internationally which create standards and regulations for and offer additional resources—such as training, certifications, publications, newsletters, hosting of conferences, and access to meetings—to those involved in the food and food processing industries. These resources are useful for learning more about the different processes and problems surrounding the aforementioned industries and for networking with like-minded industry professionals. Table 6 below lists a small selection of food-related groups and organizations and links to their websites. See full list on thomasnet.com This guide provides a basic understanding of food processing equipment, including the types available and considerations for design, selection, and use. Additionally, it outlines some of the key terminology used in the food and food processing industries and offers a list of related professional societies and organizations which may provide additional information and resources. For more information on related products, consult other Thomas guides or visit the Thomas Supplier DiscoveryPlatform, where you will find information on over 500,000 commercial and industrial suppliers. See full list on thomasnet.com
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