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common to different lines it is that they organized and operated continuous process
stream converting chemical feedstock into a finished product.
This stream has its own laws, you need to know.
The line as an object of technical support of modern technologies. Food
technology is a system of knowledge about the effects of different ways of working
tools for raw materials and semi-finished products.
For each type of food used his collection of raw materials processing
techniques, materials or semi-finished products. The basis of the food technologies
comprise specific processing steps as a set of standard processes.
Technological operation. Part of a large production process that performs
actions to change and then latching the processed medium is called a technological
operation.
Typical processes. In food technology emit thirteen standard processes
processing environments:
- compound without saving interface (mix media);
- compound maintaining the interface (layer formation);
- separated into fractions;
- Grinding; a complex process of transformation (complex physical, chemical
and microbiological processes);
- Dosing; shaping; orientation (in particular, items); temperature control
(constant temperature);
- heating; cooling; changing the state of aggregation;
- Storage.
Each of these unit operations may be part of or entire processing step, the
boundaries of which tend to coincide with the boundaries of a specific machine or
apparatus.
Combinations of at least two manufacturing operations ensures the formation of
the technological subsystem, corresponding to a specific set of technological
equipment (assembly, installation) or set of equipment within the boundaries of the
production area.
Technological system. By combining several subsystems implementing all the
stages of processing of raw materials and the finished product can be formed in the
whole process system.
This system corresponds to the totality of the equipment, which is part of the
process line.
Formation of technological system of the new line is due to the complex
decision of problems of technological progress in the field of food technology, aimed
at increasing productivity and saving material and energy resources while improving
the quality of products.
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