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Food Engineering and Science (UCH716)

Introduction

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General aspects of food industry

• Food: Edible biochemical

• Definition of food science

(Specializations: Food microbiology, food chemistry and food
engineering, etc.)

• Food technology

• Role of food engineers

• Training in food science • Components of food industry

– Food chemistry – Raw material production
– Food Analysis – Manufacturing
– Food microbiology – Distribution
– Food processing – Marketing
– Food engineering
• Planning and scheduling

• Allied industries

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Constituents of Foods Carbohydrates

• Study of properties of important food constituents • Organic compounds with structure Cx(H2O)y
• Main constituents: Carbohydrates, Protein, fats, water, Inorganic and • Types: Sugars, dextrins, starches, celluloses, hemicelluloses, pectins
and certain gums
minerals
• Simple sugars
• Small amount: Vitamins, enzymes, pigments and flavors, etc.
• Gives structure, texture, colour, flavor and nutritive values to food
• Addition of natural or synthetic materials

• Differences in solubility, sweetness and rate of fermentation by

microorganisms, etc.

• Disaccharides: Maltose, sucrose and lactose Sugar Properties

• Used for sweetness
• Soluble in water
• Form crystals when evaporate to their solutions
• Supply energy
• Polysaccharides: Amylose • Fermented by microorganisms
• Dextrins, starches, celluloses, hemicelluloses, pectins and certain • Prevent growth of microorganisms in high concentration
gums are composed of simple sugar and their derivatives. • Darken in colour on heating
• Breaking down or hydrolyzing

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Starches Properties Cellulose Properties

• Not sweet • Resistant to breakdown
• Not readily soluble in cold water • Insoluble in cold and hot water
• Form paste and gel in hot water • Not digested by humans
• Provide a reserve energy source in plants • Do not yield energy
• Heating of suspension of starch granules in water, granules swell due • Dietary fiber, necessary dietary roughage
to water uptake and gelatinize
• And on cooling can form a gel

Proteins • Straight, coiled and folded chain proteins

• Change in configuration by chemical agents and physical means
• Essential to all life
• Denature by heat, chemicals, excessive stirring and acids or alkali
• Made by linking individual amino acids (See figure) in long chains
• In addition to nutrition values, dispersibilty, solubility, water
sorption, cohesion, emulsifying effects, foamability, foam stability
and fibre formation

• Amino and carboxyl groups are chemically active and can combine
with acids, bases and wide range of other reagents.
• Formation of peptide bond with elimination of water
• 20 major amino acids, e.g. Leucine, Only some can be synthesized

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Fats and Oils • A typical fat example

• Introduction
• Formation of fat
• Glycerol

• Their properties

• Fatty acids

Nutritive Aspects Quality Aspects of Protein

• Introduction • Introduction
• Chemical determination of quality
• Energy measurement in calories
• Biological determination of quality
• Protein efficiency ratio (PER)
• Role of carbohydrates • Biological value (BV)
• Digestibility (D)
• Role of Protein • Net protein utilization (NPU)
• Limitations
• Role of Fats

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Mass Balance in Food Processing Operation • Steady/unsteady process

• Total mass balance
• To trace the inflow as well as out flow and to establish the various • Component mass balances
process material in each stream of operation
• Basis
• Useful in making formulation, evaluating final composition after • Tie component
blending, evaluating yields, evaluating separation efficiencies in
mechanical separation systems

• Basic Principle of mass balance

Accumulation = Inflow including formation of material by chemical
reaction or microbial growth process − Outflow including depletion by
reaction or biochemical reaction

Problem 1: How many kilogram of a solutions containing 10% NaCl can • Volume changes on mixing (e.g. Liquids)
be obtained by diluting 15 kg of a 20% solution with water? • Concentration on volume basis must be converted to mass basis
before formation of material balance equations.
Solution: • Mass balance in a batch process
• Mass balance in a continuous process
• Blending of food ingredients

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Problem 2: A pilot plant model of a falling film evaporator has an

evaporation capacity of 10 kg/h of water. The system consists of a
heater through which the fluid flows down in a thin film and the
heated fluid discharges into a collecting vessel maintained under a
vacuum in which flash evaporation reduces the temperature of the
heated fluid to the boiling point. In a continuous operation, a
recirculating pump draws part of the concentrate from the reservoir,
mixes with this concentrate with feed, and pumps the mixture through
the heater. The recirculating pump moves 20 kg/h of fluid. The fluid in
the collecting vessel should be at the desired concentration from
withdrawal from the evaporator at any time. If the feed enter at 5.5%
solid and 25% concentrate is desired, calculate (a) the feed rate and
concentrate production rate (b) the amount of concentrate recycled
and (c) the concentrate of the mixture of feed and recycled
concentrate.

Problem 3: A food mix is to be made which would balance the amount

of methionine (MET), a limiting amino acid in terms of food protein
nutritional value, by blending several types of plant proteins, Corn
which contains 15% protein has 1.2 g MET/100 g protein; soy flour with
55% protein has 1.7 g MET/100 g protein; and non fat dry milk with
36% protein has 3.2 g MET/100 g protein. How much of each of these
ingredients must be used to produce 100 kg of formula which contains
30% protein and 2.2 g MET/100 g protein?

Solution:
Taking basis = 100 kg
After solving, we get,
Corn = 46.25 kg, Soy flour = 19.54 kg and Dry milk = 34.2 kg

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Energy Balance in Food Processing Operation

Problem 4: Calculate the heat required to raise the temperature of a
4.535 kg roast consisting 15% protein, 20% fat and 65% water from
4.44˚C to 65.55˚C. (Given: Cp,protein = 837.36 J/kg-K, Cp,fat = 1674.72 J/kg-
K and Cp,water = 4186.8 J/kg-K)

Problem 5: Calculate the amount of steam at 121.1˚C that must be

added to 100 kg of a food product with specific heat of 3.559 kJ/kg-K
to heat the product from 4.44˚C to 82.2˚C by direct steam injection.

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References
• Potter Norman N., Hotchkiss Joseph, Food science, CBS (2005).
• Toledo Romeo, Fundamentals of Food Process Engineering, CBS
(2007).