Summary: Term 4

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  • 1 Term 4

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  • What are those undesired changes?

    - Microbiological changes: Growth of MO (and enzymes and toxins)
    - Chemical and biochemical changes (acidification and enzyme activity)
    - Physical changes (dehydration, adsorption
    - Loss in nutritional value and sensory quality
  • What kind of preservation processes are there?

    - Temperature control: cooling/ freezing)
    -  Control of water activity (drying/ packing)
    - Heat inactivation (enzymes and mo)
    - Addition of preservatives: sugar, salt, acid
  • Where is process build up from?

    Unit operations, which are one or more pieces of equipment.
  • What do unit operations do?

    They result into chemical, physical or biological changes.
  • What are physical changes?

    - Mechanical separation
    - Phase separation 
    - Molucular separation
    - Size reduction
    - Mixing/ dissolving
    - Dehydration
    - Heating
    - Cooling
  • By what are chemical changes influenced?

    - Heating
    - Cooling
    - Oxygen
    - Enzymes
  • What are microbiological changes?

    - Preservation
    - Fermentation
  • What is given in a flow diagram?

    - Major process steps
    - Products (ingredients, intermediate products, end products, waste stream)
    Sometimes:
    - Specific process conditions (temperature, pressure)
    - Composition of products (dry matter content, water activity)
  • What is a steady state process?

    - Process variables do not change in time
    - Continuous processes (after start up)
    - Flows = amount per unit of time (kg/h or m3/h)
    - Example: plate pasteurizer
  • What is a dynamic process?

    - Process variables change in time
    - Batch/ semi-batch processes
    - Amounts (kg/m3)
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