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Process technology in the food industry

Many people never even give a thought as to how food is produced. Numerous food items must first undergo a lengthy process before they are ready for you to enjoy them. Process engineering is responsible for this. All types of technical processes can be described with this method. With these processes, a product can be produced out of raw material. Process technologies work to do this by utilizing physiochemical procedures as well as biological methods.

What process techniques exist in the food industry?

Process techniques are divided into three groups in the food industry.

One of these is liquid Reduction, also referred to as Emulsion technology. It is used for the formulation of emulsions and suspensions in food. This technique deals with everything from research, fundamentals, and manufacturing of dispersions to the development of new processes and products. For this to be possible, new and modern measurement techniques are used. The evaluated data is then utilized for a new product. Another group is the process of thermophysical Reduction. This process is carried out to increase the storage life of food. This can be done by drying or freezing. This method simultaneously allows for the conservation of resources, such as raw materials and water, and the preservation of the product’s qualities. The last group is "Extrusion". This process technology deals mainly with the processing of carbohydrate-based foods. The focus of this process technology lies on bioactive substances, encapsulated flavors, and active pharmaceutical ingredients. The final product will exhibit the properties of crystallinity, water solubility, and rehydration.

Suitable devices for process technology

No use can be derived from process technology without the appropriate equipment. For this reason, new machines are always being researched in hopes of making everyday processes simpler. A cutter and tumbler are important tools for the preparation of meat. These ensure that the meat can be shredded and thus change its material property. A refrigerator or a freezer is also important in many companies and enterprises. These freeze meat, vegetables, and finished products, thereby making them nonperishable. This is often done in a matter of a few seconds. Yet another important piece of equipment in the food industry is the vacuum sealer. This removes any air from the packaging and thus ensures sterility. The very susceptible products are treated with this process. Milk and milk products, however, are handled by the fermentation process. This process utilizes probiotic cultures, which react with the lactic acid bacteria. They then arrange for the creation of yogurt or other products. Yeast is used in the production of alcoholic beverages and bread. In special fermentation machines, this common microorganism is added to the food.

Technical translations in the food industry

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Boris Rösch
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