Lecture 1 Introduction to food engineering
- 1. Food Process Engineering Lecture 1. Dr. Munira Shahbuddin International Islamic University of Malaysia
- 3. “There are people in the world so hungry, that God cannot appear to them except in the form of bread” - Gandhi. https://www.youtube.com/watch?v=J0qSDxxtCGM
- 4. Processed Food Definition: a processed food is a food item that has had a series of mechanical or chemical operations performed on it to change or preserve it. Processed foods are those that typically come in a box or bag and contain more than one item on the list of ingredients.
- 5. Processed Food (Information) Origin Calories How to ..eat Assurance Appearance The taste The brand
- 6. Processed Food (Ingredient) Food ingredients derived from a processed food by pressing, refining, grinding, or milling. They are typically not eaten on their own but used to prepare minimally processed foods. Examples include oils from plants, seeds, and nuts, or flour and pastas formed from whole grains.
- 7. Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry with engineering for food and related industries. Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Processed Food (Process Engineering)
- 9. National Securities Health and Nutrition Peace Food?
- 11. https://gizmodo.com/the-humble-origins-of-instant-ramen-from-ending-world-5814099
- 12. Instant ramen's creator, Momofuku Ando, had exactly such ambitions in mind. Instant ramen may seem like a trivial consumer product, but it has helped millions of people survive economic and natural disasters, which is no small accomplishment. And in the aftermath of Japan's recent tsunami and nuclear crisis instant ramen fed thousands of displaced citizens.
- 13. To start, Ando drew up a set of criteria for the perfect postwar food. It had to be: • Tasty • Nonperishable • Ready in less than three minutes • Economical • Safe and health
- 20. Food industries paved way into world wars and turned into multinational corporations
- 21. Early on, Nestlé pushed its business overseas, and it opened its first American factory in 1900. The outbreak of World War I led to rich government contracts for condensed milk and chocolate. By the end of the war, Nestlé had 40 factories around the globe. In 1938, the company’s factory in Brazil led to the invention of Nescafé, the first commercial product for instant coffee. History of Nestle’
- 22. Supplier for both sides of the world war Nestlé won a contract to feed the German Army, and the food giant’s American factories sold Nescafé to the United States military. https://www.nytimes.com/2017/06/27/business/dealbook/nestle-chocolate-milk-coffee-history.html
- 23. An 1895 advertisement for Nestlé’s condensed milk by the artist Théophile Alexandre Steinlen Nestlé’s growth accelerated after World War II. In 1947, the company merged with Maggi, the maker of the Fondor seasoning brand. It was followed by the acquisition of: • Crosse & Blackwell (a British maker of preserves and canned foods) in 1960 • Findus frozen foods in 1963 • Libby’s fruit juices in 1971 • Stouffer’s frozen foods in 1973 In the 1970s, Nestlé executives predicted a sluggish future for the food industry and diversified into cosmetics and pharmaceuticals. The company acquired a stake in L’Oréal, the world’s No. 1 cosmetics company, and bought Alcon Laboratories, the No. 1 company in eye care products.
- 25. Processed Food By definition, a processed food is a food item that has had a series of mechanical or chemical operations performed on it to change or preserve it. Processed foods are those that typically come in a box or bag and contain more than one item on the list of ingredients.
- 26. Engineering Food “If it is cannot be measured, you cannot control it” – Lord Kelvin.
- 30. Definitions and Applications of Derived Dimension in Food Engineering Dimension Symbol Mass M Length L Time T Temperature o Electric current I Luminous intensity C Amount of substance N
- 32. Absolute unit system The unit system with mass as the third fundamental dimension is known as the absolute unit system. The CGS (centimeter–gram– second), MKS (meter– kilogram–second), and FPS (foot–pound–second) systems fall under this category
- 33. Area Area (A) can be defined as a quantity that describes the amount of material with a thickness that constitutes a two- dimensional (2D) shape, in the plane (Weisstein, 2012). It is the 2D counterpart of a 1D magnitude such as length. Surface area is a morphological property of foods which is equivalent to the area on the 2D surface of a three- dimensional (3D) object.
- 34. Volume Volume (V) is the quantity of a 3D space that is defined by a length, a width, and a height and enclosed by a closed surface. Measurement of the volume is vital for aerated food products such as bread and ice cream, which are sold by volume.
- 35. Velocity The velocity (v) of a body is defined as the rate of change of its position with respect to time. The application of velocity is appreciated in the fluidized bed drying or freezing, where hot or cold air is passed from the bottom of a bed of food product to be dried or frozen.
- 36. Acceleration It is the rate of change of velocity of an object with respect to time, which is the net result of all forces acting on it, as governed by Newton’s second law
- 37. Volumetric flow rate and mass flow rate Volumetric flow rate (Q) is the volume of fluid which passes per unit time. Similarly, the mass flow rate (m3) is the mass of a substance which passes per unit time. The volumetric flow rate is an important parameter in calculating the efficiency of pumps that are used in food processing facilities to transport liquid foods such as milk and juices. The capacity of food processing equipment which handles fluids is often expressed in terms of volumetric flow rate (Lewis, 1996). Nevertheless, in process industries, measurement of mass flow rate is advantageous over the measurement of volumetric flow rate since mass is not affected by changes in temperature and pressure (Figure 1.4).
- 39. Force It is the action that changes or tries to change the state of motion or shape of a body. According to Newton’s second law, the force acting on an object is equal to the mass of that object times its acceleration, which is mathematically expressed as F = m × a. Size reduction is a necessary unit operation in the food processing industry which employs different types of forces such as compression (e.g., crushing of fruits to obtain pulp), impact (e.g., hammer milling of fibrous foods), or attrition (e.g., grinding of spices).
- 40. Pressure It is defined as the force exerted by a substance on the internal surface of the container per unit area. Pressure is an intensive property as it does not depend on the size of the system. Gauge pressure is measured relative to local atmospheric pressure, absolute pressure is measured relative to perfect vacuum. Therefore, in gauge pressure, zero corresponds to one atmospheric pressure, and in absolute pressure, zero corresponds to perfect vacuum.
- 42. "The pressure in a champagne bottle is typically between 70 and 90 pounds per square inch. That's two to three times the pressure in your car's tires, about the same as in a double-decker bus' tire.
- 43. At room temperature, the pressure in a bottle of soda is somewhere between 276 and 379 kilopascals, or 40 to 55 pounds per square inch. Heat makes gasses expand, increasing the pressure, so a bottle of pop in a hot car can get as high as 689 kilopascals, or 100 pounds per square inch
- 46. Energy and Power Energy is defined as the potential to provide useful work or heat. Power is the amount of energy consumed per unit time. Food processing operations such as drying are energy intensive and hence demand proper utilization to prevent unnecessary expenditure of energy.
- 47. High quality of electrical power is critical for the food and beverage industry. For instance, disturbances in the supply of power to machinery in a dairy plant can result in unexpected downtime in processing and wastage of valuable product.
- 48. Frequency It is the number of wavelengths of a wave that passes through a fixed point per unit time. Frequency gains importance in the ultrasound processing of foods owing to its inverse relationship with energy. Ultrasonic frequencies in the range of 20–100 kHz are commonly used for ultrasonic processing such as cleaning, homogenization, and cell disruption (Yamamoto et al., 2015).
- 49. Density It is the measure of the mass of a substance per unit volume. Density is a mechanical property of foods which is temperature- dependent since volume expands with an increase in temperature. It is used to characterize a food product and used in process calculations. The major application of density in the beverage (soft drinks) industry is to provide the Brix value which quantifies the sugar content
- 52. Assignment 1: What is the best Malaysian breakfast?