Chapter 1: Production
First structure of food chains; food industry classified into 3 groups
1. Producers converting fresh produce into consumer products. Producers often not well
known and supply via wholesalers
2. Producers converting fresh produce into ingredients used by other industries/consumers to
make food. These are big industries (Friesland Campina)
3. Producers that purchase ingredients and assemble them into products to be purchased by
consumers. (ready-to-eat meals, chocolate bars, coffee and tea) examples; Unilever, Nestle
The structure of a process
• Unit operation = process step
• Not every step is always present and in many systems steps will be repeated
All products require;
- Some initial cleaning
- Some treatment or purification
- Preservation
- Packaging
in processing various categories of operations can be distinguished;
1. Separations:
- Cleaning, getting rid of dirt and contaminants
- Separation of different parts of the raw material (filtration, centrifuging, extraction,
evaporation)
- Purifications, removal of molecular components to make the product ingredient pure
(ultrafiltration, nanofiltration, reverse osmosis)
2. Conversions: aimed to realize a change in a product
- Fermentation
- Enzymatic reaction
- Microbial and enzymatic inactivation
- Structuring, when the way ingredients are positioned in a product is changed
(macro/molecular scale)
- Examples of structuring: mixing ingredients together, baking bread, emulsification,
crystallization
3. Stabilisation: preservation of food product
- Aimed to reduce risk of microbiological, chemical or physical deterioration
- Packaging
- Reduction of water activity, antimicrobial composition
o Salting, sugaring
o Drying
o Fermentation, acidulation
o Hurdle technology
- Thermal preservation
o Heating: pasteurization, thermalization
o Cooling: chilling
o Freezing: related to lower water activity
, - Non-thermal preservation
o High hydrostatic pressure
o Pulsed electric fields
o UV
Symbols and functions in a block chart
Process system analysis
Process performance parameters
- A good = product once can buy
- Food = consumer product (mars bar) or an end product (milk)
- Ingredient = product produced from a raw material and is sold to make consumer
products from it
- Substance = can be an element (carbon, nitrogen) /component (carbohydrate, protein)
- Material is often used for a substance and a food
Recovery
- Related to separations
- How much of a certain substance ends up in a products (p) with the fraction of that
substance (Xp)
𝑋𝑝∗𝑀𝑝
Recovery =
𝑠𝑢𝑚 𝑜𝑓 𝑎𝑙𝑙 𝑋𝑖∗𝑀𝑖
Multiple steps (just an example):
Step 1: Recovery = 1
Step 2: recovery = 0.87
0.62
Step 3: recovery = 0,87 = 0.71
Overall recovery= 1*0.87*0,71
Reasons for low recoveries
- Rejects
- Low quality raw materials
First structure of food chains; food industry classified into 3 groups
1. Producers converting fresh produce into consumer products. Producers often not well
known and supply via wholesalers
2. Producers converting fresh produce into ingredients used by other industries/consumers to
make food. These are big industries (Friesland Campina)
3. Producers that purchase ingredients and assemble them into products to be purchased by
consumers. (ready-to-eat meals, chocolate bars, coffee and tea) examples; Unilever, Nestle
The structure of a process
• Unit operation = process step
• Not every step is always present and in many systems steps will be repeated
All products require;
- Some initial cleaning
- Some treatment or purification
- Preservation
- Packaging
in processing various categories of operations can be distinguished;
1. Separations:
- Cleaning, getting rid of dirt and contaminants
- Separation of different parts of the raw material (filtration, centrifuging, extraction,
evaporation)
- Purifications, removal of molecular components to make the product ingredient pure
(ultrafiltration, nanofiltration, reverse osmosis)
2. Conversions: aimed to realize a change in a product
- Fermentation
- Enzymatic reaction
- Microbial and enzymatic inactivation
- Structuring, when the way ingredients are positioned in a product is changed
(macro/molecular scale)
- Examples of structuring: mixing ingredients together, baking bread, emulsification,
crystallization
3. Stabilisation: preservation of food product
- Aimed to reduce risk of microbiological, chemical or physical deterioration
- Packaging
- Reduction of water activity, antimicrobial composition
o Salting, sugaring
o Drying
o Fermentation, acidulation
o Hurdle technology
- Thermal preservation
o Heating: pasteurization, thermalization
o Cooling: chilling
o Freezing: related to lower water activity
, - Non-thermal preservation
o High hydrostatic pressure
o Pulsed electric fields
o UV
Symbols and functions in a block chart
Process system analysis
Process performance parameters
- A good = product once can buy
- Food = consumer product (mars bar) or an end product (milk)
- Ingredient = product produced from a raw material and is sold to make consumer
products from it
- Substance = can be an element (carbon, nitrogen) /component (carbohydrate, protein)
- Material is often used for a substance and a food
Recovery
- Related to separations
- How much of a certain substance ends up in a products (p) with the fraction of that
substance (Xp)
𝑋𝑝∗𝑀𝑝
Recovery =
𝑠𝑢𝑚 𝑜𝑓 𝑎𝑙𝑙 𝑋𝑖∗𝑀𝑖
Multiple steps (just an example):
Step 1: Recovery = 1
Step 2: recovery = 0.87
0.62
Step 3: recovery = 0,87 = 0.71
Overall recovery= 1*0.87*0,71
Reasons for low recoveries
- Rejects
- Low quality raw materials
