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Lecture 7: Theory of the leading mechanical, hydromechanical
processes. Control grind size products: beef, fine grinding, separation of
liquid food media - centrifugation others.
Plan:
1. Mechanical processes
2. The mechanical and hydro-mechanical processes foodtechnology
3. Mass transfer and thermal processes of food technology
4. Regulation of structural - mechanical properties in machining
Mechanical processes - this process is purely mechanical interaction of
bodies. Processes that are determined not only by the laws of mechanics, and
hydrodynamics, called hydromechanical.
Mass transfer or diffusion processes associated with the transfer of material
in different states of aggregation from one phase to another. Heat exchange
processes associated with the transfer of heat from hotter bodies to less heated.
At the heart of a number of food production are chemical transformation of
substances, which cause changes in the properties and composition of these
substances.
The rate of these transformations determined by the laws of chemical
kinetics.
Many food technology based on the use of biochemical processes that are
carried out by means of living microorganisms.
For some, food production is characterized by a specific manifestation of
the general processes of chemical technology and the corresponding design of
equipment that takes into account the properties of the food.
For example, the specificity of mixing manifests itself not only in the
requirement of uniform distribution throughout the mass of the product is very
low concentration of ingredients in the manufacture of bread, but also that the
mixing should impart proper physical properties test.
In food technology uses separate processes that are unique to the industry:
roast vegetables, fish, meat, blanching vegetables, sulfiting juices churning
emulsions in structured products, pickling, trimming meat, smoked meat - and
fish, kneading, baking bread and others.
The mechanical and hydro-mechanical processes of food technology.
The most common mechanical processes in food technology - is grinding
and mixing.
Grinding - is the process of increasing the surface of solid materials by
their crushing, cracking, abrasion and impact. In the food industry used to
increase the grinding surface of solid materials in order to increase the rate of
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