Presentation Chapter 4,fluid And Foodtech,physics
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- Words: 551
- Pages: 16
Prepared by : Group 3 Faizol, Syakira, Puteri,Hajar, Mira
Fluids are material that can flow, and they include liquid and gases. There are several application of fluids in food technology such as : 3) Pressure 4) Supercritical Fluids 5) Procedyne Fluid Bed Processor 6) Fluid-flow Application
The main reason for this application is lethal effect of high pressure on microorganisms. In proteins, the survival of extremophilic bacteria is due to the highly efficient stabilization mechanisms such as van der Waals contacts, hydrophobic effects, intramolecular hydrogen bonding or disulphide bridges. Thus, it can eliminate significant amounts of microbes.
Food prepared in a pressure cooker is ready in about one-third the time of cooking on the stovetop or in the oven. Quick cooking can translates into less vitamin and mineral loss. So we can cook the vegetables, beans, meats and others more faster and reduce the losing of a vitamin and mineral thats important for our health.
Pressure cookers work by forming an airtight seal, so when the liquid comes to a boil, pressure builds up. The trapped steam causes the temperature of the liquid to rise. Normally, water boils at 212 degrees Fahrenheit. With a pressure cooker, that temperature can be raised to 250 degrees Fahrenheit, resulting in much faster cooking.
A supercritical fluid has both the gaseous property of being able to penetrate anything, and the liquid property of being able to dissolve materials into their components. It offers the advantage of being able to change density to a great extent in a continuous manner. On this account, use of carbon dioxide or water in the form of a supercritical fluid offers a substitute for an organic solvent in the fields of the food industry.
A schematic diagram of a supercritical fluid batch extraction.
Procedyne systems operate on electricity, natural gas or fuel oil, thermal fluids, steam, or hot air or water, and are highly efficient, even at high temperature. The fluid bed food processor is designed for to facilitate quick and easy cleanout after the product treatment is completed. It heat a powder or granular food material and constructed of stainless steel or other suitable alloy. It can operate from 60° up to 660°F (15-350°C) and offers excellent temperature uniformity and precise temperature control. Indirect heating provides high capacity and protection of the product. Precise temperature control, combined with uniform and complete fluidization, provide for reproducible, high-quality product with extremely high yield.
A diagram of procedyne fluid bed processor
The aspects of fluid flow in food technology are: 2) Measurement in fluids including pressures and flow rates. 3) Production of fluid flow by means of pumps and fans.
When dealing with fluids, it is important to be able to make and to understand measurements of pressures and velocities in the equipment. Only by measuring appropriate variables such as the pressure and the velocity can the flow of the fluid be controlled. When the fluid is a gas it is usually moved by a fan, and when a liquid by a pump. Pumps and fans are very similar in principle and usually have a centrifugal or rotating action, although some pumps use longitudinal or vertical displacement.
Fluids are material that can flow, and they include liquid and gases. There are several application of fluids in food technology such as : 3) Pressure 4) Supercritical Fluids 5) Procedyne Fluid Bed Processor 6) Fluid-flow Application
The main reason for this application is lethal effect of high pressure on microorganisms. In proteins, the survival of extremophilic bacteria is due to the highly efficient stabilization mechanisms such as van der Waals contacts, hydrophobic effects, intramolecular hydrogen bonding or disulphide bridges. Thus, it can eliminate significant amounts of microbes.
Food prepared in a pressure cooker is ready in about one-third the time of cooking on the stovetop or in the oven. Quick cooking can translates into less vitamin and mineral loss. So we can cook the vegetables, beans, meats and others more faster and reduce the losing of a vitamin and mineral thats important for our health.
Pressure cookers work by forming an airtight seal, so when the liquid comes to a boil, pressure builds up. The trapped steam causes the temperature of the liquid to rise. Normally, water boils at 212 degrees Fahrenheit. With a pressure cooker, that temperature can be raised to 250 degrees Fahrenheit, resulting in much faster cooking.
A supercritical fluid has both the gaseous property of being able to penetrate anything, and the liquid property of being able to dissolve materials into their components. It offers the advantage of being able to change density to a great extent in a continuous manner. On this account, use of carbon dioxide or water in the form of a supercritical fluid offers a substitute for an organic solvent in the fields of the food industry.
A schematic diagram of a supercritical fluid batch extraction.
Procedyne systems operate on electricity, natural gas or fuel oil, thermal fluids, steam, or hot air or water, and are highly efficient, even at high temperature. The fluid bed food processor is designed for to facilitate quick and easy cleanout after the product treatment is completed. It heat a powder or granular food material and constructed of stainless steel or other suitable alloy. It can operate from 60° up to 660°F (15-350°C) and offers excellent temperature uniformity and precise temperature control. Indirect heating provides high capacity and protection of the product. Precise temperature control, combined with uniform and complete fluidization, provide for reproducible, high-quality product with extremely high yield.
A diagram of procedyne fluid bed processor
The aspects of fluid flow in food technology are: 2) Measurement in fluids including pressures and flow rates. 3) Production of fluid flow by means of pumps and fans.
When dealing with fluids, it is important to be able to make and to understand measurements of pressures and velocities in the equipment. Only by measuring appropriate variables such as the pressure and the velocity can the flow of the fluid be controlled. When the fluid is a gas it is usually moved by a fan, and when a liquid by a pump. Pumps and fans are very similar in principle and usually have a centrifugal or rotating action, although some pumps use longitudinal or vertical displacement.
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