The process of changing raw ingredients into food, in a way, that can be consumed by humans or animals is termed as food processing. Generally, clean, slaughtered and butchered or harvested components are taken and are used to produce attractive and marketable food products. A broad variety of machinery and equipment, gages, instruments are used in the food processing industry. The role of engineer in the food industry has gained a considerable prominence over the past couple of decades. The food processing industry is extremely diverse, complex and evolved. There’s a continual need for process innovation with the consumer market becoming more demanding and sophisticated. The consumer expects novelty, value for money, excitement and a product that is safe in tamper-proof packaging.
The equipment in food processing refers to processing machines, components, systems used to cook, handle, package, prepare or store food and food products. Although this equipment is primarily aimed towards consumability, preservation, palatability, few pieces of equipment also perform auxiliary or main functions such as preparation, handling and packaging. To execute the various unit operations necessary during a complete production cycle, such as separating, baking, mixing, freezing, washing and sealing, a wide range of food processing equipment are available. These equipments are employed to produce food and food product applications such as bakery goods to beverages and dairy. The food processing equipments can be designed and constructed to handle solid, semi-solid and liquid products, in a batch-wise or continuously, depending on the demands of the operation.
The optimal design and construction of the food processing equipment depends on the specifications and requirements of the particular food processing application.
Let’s have a look at the different types of food processing equipment which are categorized depending on the common functions used in the food processing industry.
Category :
Food Processing Machinery
Location :
Gurgaon, Haryana
Website :
A) PREPARATION EQUIPMENT
1. CLEANING
Cleaning, grading, sorting, peeling or skinning are some of the unit operations employed by manufacturers during the preparation of raw material.
The cleaning process divided into wet and dry is done to remove contaminants and foreign matter from the surface of raw food material. The food processing equipment employed during this process are –
Wet Process :
Dry Process :
2. GRADING
This type of food processing is closely related to sorting and often precluding. We can determine the overall quality by assessing several food matter characteristics. The food processing equipment employed during this process are –
3. PEELING/SKINNING
To increase the overall quality or appearance of the final food product, inedible or undesirable material are removed by this food process. The food processing equipment employed during this process are –
4. SORTING
The operation is quite similar to dry cleaning process. Based on a measurable physical characteristic, sorting classifies and separates contaminants and foreign matter from raw food material. Food processing equipment used during this process are –
B) MECHANICAL PROCESSING EQUIPMENT
Now that we have a brief idea with the preparation equipment, let’s go to the next step of food processing i.e. mechanical processing operations which also has a numerous unit operations such as grinding/crushing, cutting and forming.
1. SIZE REDUCTION
The first unit operation done in the mechanical processing to reduce the average particle size of solid food matter through mechanical processes involving shear, impact or compression force. The type of equipments involved are –
Grinding/Crushing :
Cutting/Chopping :
2. SIZE ENLARGEMENT
Mechanical processes such as agglomeration or forming, extrusion increase the average particle size of solid food matter. The equipments involved are –
Extrusion :
Agglomeration :
Forming :
3. HOMOGENIZATION/EMULSIFICATION
The average particle size is reduced and consistency of semi-solid and liquid food matter is increased. Types of food processing equipment are –
4. MIXING/BLENDING
To achieve and maintain a uniform mixture, mixing combines and disperses two or more components into one another. The type of equipment depends on the food components form.
Fluid Mixers :
Dough/Paste Mixers :
Solid Mixers:
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