Ho Chi Minh City University of Technology and Education

Faculty of Chemical and Food Technology

Department of Food Technology
Program for High Quality Training

PRINCIPLE OF FOOD PROCESSING

AND FOOD PROCESSING EQUIPMENT
(PFPE120350E – 2 credits)

Lecturer: Dang Dinh Khoi, Ph.D.

Email: khoidd@[Link]
 Chapter 1: Preparation for Food Processing
What is food?
• Food is anything designed for human
consumption;
• Food is any substances, whether
processed, partially processed or raw
(un-processed) that is intended for
human consumption.
• Food is any substances used in
preparation or manufacture of food.

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Chapter 1: Preparation for Food Processing
Why do we need Food processing?

3
Chapter 1: Introduction
Make
foods safe
and edible

Make
Enhance
foods
tastes
convenient
Food
Processing

Create
Preserve
new food
foods
products

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1. Properties of raw food materials
• Seasonal
➢ Dependent on the nature;
➢ Dependent on the market.

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1. Properties of raw food materials
• The principle properties of raw materials are:
➢ Geometry;
➢ Color;
➢ Texture;
➢ Flavor
➢ Functions.

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1. Properties of raw food materials
• Geometry is size, shape or overall appearance of raw food materials.
• Materials with uniform geometry are much easier to handle and more
appropriate for food processing equipment.

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1. Properties of raw food materials
• Geometry is important for packaging and controlling fill-in weight.
• Sorting and grading operations.
• Size and shape affect heating and freezing processes.

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1. Properties of raw food materials
• Color and the uniformity in color are essential quality of fresh food
materials.
• Colors are changed during processes.

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1. Properties of raw food materials
• Texture of food materials is basically transformed during processing.
• It is normally caused by heat which led to water loss, protein
denaturation, cell disruption in plants, starch gelatinization, hydrolysis
of pectin or cellulose.
• The raw materials must be robust enough to withstand the
mechanical stress during preparation.
• Texture is dependent on the variety of foods as well as the maturity of
materials.

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1. Properties of raw food materials
• Flavor is hard to quantify and normally assessed by human through
sensory tests, although sometimes flavor can be linked to some
analytical test, such as sugar/acid levels in fruits.
• Flavor may be affected by adulteration.

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1. Properties of raw food materials
• Functions of food
Functional Properties:
The functionality of a raw material is the combination of properties which
determine product quality and process effectiveness. These properties differ
greatly for different raw materials and processes, and may be measured by
chemical analysis or process testing.
For example, a number of possible parameters may be monitored in wheat.
Wheat for different purposes may be selected according to protein content.
Hard wheat with 11.5–14% protein is desirable for white bread, and some
whole wheat breads require even higher protein levels (14–16%).

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1. Properties of raw food materials
• Functions of food
Functional Properties:
Hence, the test is a key indicator of wheat baking quality and is
routinely used for bread wheat, and often determines the price paid
to the farmer.
Similar considerations apply to other raw materials. Chemical analysis
of fat and protein in milk may be carried out to determine its
suitability for manufacturing cheese, yoghurt, or cream.

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2. Deterioration of Raw Materials
All raw materials deteriorate following harvest, by some of the following
mechanisms:
• Endogenous enzymes: e.g. post-harvest senescence and spoilage of
fruit and vegetables occurs through a number of enzymic mechanisms,
including oxidation of phenolic substances in plant tissues by
phenolase (leading to browning), sugar-starch conversion by amylases,
postharvest demethylation of pectic substances in fruits and
vegetables leading to softening tissues during ripening and firming of
plant tissues during processing.

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2. Deterioration of Raw Materials
• Chemical changes: deterioration in sensory quality by lipid oxidation,
nonenzymic browning, breakdown of pigments such as chlorophyll,
anthocyanins, carotenoids…
• Nutritional changes: especially ascorbic acid breakdown;
• Physical changes: dehydration, moisture absorption, cutting, heating…;
• Biological changes: germination of seeds, sprouting;
• Microbiological contamination: both the organisms themselves and
toxic products lead to deterioration of quality, as well as the safety
problem.

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3. Damage to Raw Materials
Internal forces
Damage may occur at any point from growing through to the final point
of sale. It may arise through external or internal forces.

Internal forces arise from physical changes such as variation in

temperature and moisture content, and may result in skin cracks in fruits
and vegetables, or stress cracks in cereals.

Either form of damage leaves the material open to further biological or

chemical damage including enzymic browning of bruised tissue, or
infestation of punctured surfaces by molds and rots. 16
3. Damage to Raw Materials
External forces

External forces result in mechanical injury to fruits and vegetables, cereal

grains, eggs, and even bones in poultry. They occur due to rough handling
as a result of careless manipulation, poor equipment design, incorrect
containerization, and unsuitable mechanical handling equipment. The
damage typically results from impact and abrasion between food units, or
between food units and machinery surfaces and projections, excessive
vibration or pressure from overlying material.

Increased mechanization in food handling must be carefully designed to

minimize this.
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 Unit vs Unit
operation process

Block diagram and Flow sheet

Block diagram for manufacture of sulfuric acid and oleum by contact process
Flow sheet for manufacture of sulfuric acid and oleum by contact process
 Using schematic representation for flow chart

Unit Operation Schematic Representation Comments

Spray Drier Suitable for large

capacity operation on
liquid feed to give
powdered, spherical,
free-flowing product;
used in production of
pigments, detergents,
synthetic resins, and
misc. inorganic salts.
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