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Food processing equipment is an umbrella term referring to the components, processing machines, and systems used to handle, prepare, cook, store, and package food and food products. Although this equipment is primarily aimed toward the increasing the palatability, consumability, and digestibility—or extending the shelf life—of food, some pieces of equipment are also employed to perform preliminary or auxiliary functions, such as handling, preparation, and packaging.
An illustration of a complete automated food processing system for jam production.
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Employed for food and food product applications ranging from bakery goods to beverages and dairy to produce, a wide range of food processing equipment is available to execute the various unit operations necessary during a complete production cycle, such as washing, separating, mixing, baking, freezing, and sealing. Depending on the demands of the operation (and the overarching food processing application), this equipment can be designed and constructed to handle solid, semi-solid, or liquid food products by batch or continuously. Some of the other design considerations include the food grade material used for construction, hygienic and governmental standards, sizing, cost, and integration of automation or analytical components. Each of these characteristics can influence the performance and efficiency of the equipment, but choosing the optimal design and construction is dependent on the specifications and requirements of the particular food processing application.
This article focuses on food processing equipment, exploring the types available, and providing examples of each. Additionally, it outlines some of the considerations for designing and choosing equipment for a food processing application.
Types of Food Processing Equipment
While the wide range of food processing equipment available can be classified and categorized in several different ways—e.g., end product form, mode of operation, application, etc.—this article follows industry standards and groups them by their respective functions.
The food processing production cycle can be broken into several stages, characterized by a specific function and during which individual unit operations are performed. For example, within the preparation stage, the primary function is to prepare the food material for further processing, and some of the unit operations performed include washing and separating. Other secondary functions provide support to the primary functions of the production cycle, such as material handling and system control operations which convey food materials between process stations or maintain the required processing conditions and standards, respectively.
Some of the most common functions by which food processing equipment are grouped include:
Preparation
Mechanical processing
Heat processing
Preservation
Packaging
Preparation Equipment
Various berries being mechanically sorted.
Image Credit: Vladimir
As indicated previously, within the food processing production cycle, initial preparatory operations focus on preparing the raw food material for subsequent processes—typically mechanical or chemical processing—by separating the desirable material from the low quality, substandard, or undesirable material. In doing so, manufacturers are better able to ensure the production of uniform and high-quality food and food products, as well as remove foreign matter and contaminants which may degrade or damage the food material or equipment.
Some of the unit operations which manufacturers employ during the raw material preparation stage include cleaning, sorting, grading, or peeling (or skinning). Table 1 below describes some of the preparatory unit operations and outlines the equipment used to execute them.
Table 1 – Food Preparation Equipment by Unit Operation
Note: *If applicable, the specific process related to the piece of equipment is indicated in parentheses. Unit Operation Description Equipment Employed* Cleaning Removes foreign matter and contaminants—e.g., soil, oil, insects, skins, chemicals, etc.—from the surface of raw food material via wet and dry cleaning processes Wet Processes Soak/floatation tanks (soaking)
Spray washers (spray washing)
Washing systems (washing)
Sterilizers (sterilizing)
Ultrasonic cleaners Dry Processes Air classifiers
Magnetic separators
Screening separators Grading Closely related to, and often precluding, sorting processes
Assesses several characteristics of food matter (e.g., flavor, damage, skin color, aroma, etc.) to determine the overall quality Tungsten lights (candling)
Image processors
Laboratory equipment Peeling/Skinning Removes inedible or undesirable material to increase the overall quality and/or appearance of the final food product Pressure vessels (flash steam peeling)
Stationary/rotating blades (knife peeling)
Carborundum abrasive rollers/bowls (abrasion peeling)
Conveyors and furnaces (flame peeling) Sorting Operates similarly to and overlaps with dry cleaning processes
Classifies and separates foreign matter and contaminants from raw food material based on a measurable physical characteristic (typically size, shape, weight, or color) See Dry Processes
Sorting machinery
Disc separators (shape sorting)
Sieves/screens (size sorting)
Machine vision sorting systems
Sorting conveyors
Mechanical Processing Equipment
A close-up of an electrical dough mixer.
Image Credit: successo
Mechanical processing operations are employed (without the application of heat or chemicals) to reduce, enlarge, homogenize, or otherwise change the physical form of solid, semi-solid, and liquid food matter. By altering the form and size of the food matter, manufacturers can facilitate and increase the efficiency and effectiveness of subsequent processes, improve the overall quality and edibility, and allow for a greater range of food products to be produced.
Within the general mechanical processing size reduction, size enlargement, homogenization—there are numerous unit operations, such as cutting, forming, and grinding/crushing, which fall below them. Table 2 below describes the overarching classifications and outlines some of their more specific unit operations and the equipment used to execute them.
Table 2 – Mechanical Food Processing Equipment by Unit Operation
Note: *In these sections, the specific unit operation related to the piece of equipment is indicated immediately prior.
**In this section, the form of the food material suitable for the piece of equipment is indicated immediately prior. Unit Operation Description Equipment Employed Size Reduction* Reduces the average particle size of solid food matter through mechanical processes involving compression, shear, or impact force Grinding/Crushing Impact mills
Pressure mills
Attrition mills
Jaw crushers
Roll crushers
Strainers/pulpers Cutting/Chopping Knives/blades
Band saws
Slicing machines
Meat grinders Size Enlargement* Increases the average particle size of solid food matter through mechanical processes, such as extrusion, agglomeration, or forming Extrusion Non-thermal extruders
Single-screw extruders
Twin-screw extruders
Refrigerated extruders Agglomeration Rotating pans
Rotating drums
High-speed agitators
Tableting equipment
Pelletizing equipment Forming Bread molders
Pie and biscuit formers
Confectionary molders
Enrobing machines Homogenization* Also referred to as emulsification
Reduces the average particle size and increases the consistency of semi-solid and liquid food matter Homogenizers
Emulsifiers
Colloid mills
High shear mixers Mixing** Also referred to as blending
Combines and disperses two or more components into one another to achieve and maintain a uniform mixture and/or an alteration to the functional or aesthetic qualities of the food product (e.g., texture)
Type of equipment depends on the form of the food components—gas/liquid, liquid/liquid, liquid/solid, solid/solid Fluid Mixers Agitated tanks
Paddle mixers
Anchor mixers
Turbine mixers Dough/Paste Mixers Horizontal dough mixers
Sigma-blade mixers
Cutter mixers Solids Mixers Diffusive (passive) mixers
Convective (active) mixers
Drum blenders
Heat Processing Equipment (Preservation by the Application of Heat)
Bread dough bakes in an industrial oven.
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Depending on whether the application (and the specific unit operation) is aimed towards heating or cooling the food material, heat transfer equipment can be used to direct heat towards or away from the material, respectively. This section of the article will focus primarily on the applications and equipment aimed towards heating food products, while the following section—Preservation Equipment—will touch on the applications and equipment aimed towards cooling food products, as well as those intended to preserve and extend the shelf life of food products.
Heat processing equipment which heats food—can cause not only physical changes in the food material, but chemical, biochemical, and biological changes as well. These changes can transform and affect the overall quality of the resulting food products—such as by altering the chemical structure or enhancing the flavor—and serve as a preservation method by inhibiting or destroying the microorganisms or enzymes which cause spoilage.
There are many unit operations employed during the heat processing stage, including blanching, baking, roasting, and frying, and Table 3 below describes some of them and outlines the equipment used to execute them.
Table 3 – Heat Processing Equipment by Unit Operation
Unit Operation Description Equipment Employed Baking Similar to, and often referred interchangeably with, roasting
Employs heated air (heated by convection, conduction, and radiation)—and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor
Assists in the preservation of food matter by destroying microorganisms and reducing the amount of moisture at the food surface
Suitable for producing bread, crackers, biscuits, and other flour- based or dough-based products Baking ovens Direct heating ovens
Indirect heating ovens
Batch ovens
Continuous and semi-continuous ovens Blanching Employs heated water or steam to reduce the number of microorganisms and inactivate undesirable enzymes which can cause spoilage
Also cleans, removes excess air from, softens, and improves the overall quality
Typically follows preparation operations and precedes preservation operations, such as packaging, dehydrating, or freezing
Suitable for fruits and vegetables Blanchers Steam blanchers
Hot water blanchers Dehydration Employs heat to remove evaporate) water from solid, semi-solid, or liquid food material with the intention of producing a solid food product with sufficiently low water content
Increases the shelf life of food products due to the reduced water content which inhibits microbial growth and enzyme activity
Reduces weight and volume and/or transforms the form of the final food product Dryers Convective dryers
Contact (conductive) dryers
Vacuum dryers
Freeze dryers Evaporation Removes volatile solvents (typically water) from food material by boiling to increase the concentration of solid contents
Increases the shelf life of food products due to the reduced water content, but also increases the rate of chemical deterioration
Reduces the weight and volume of the final food product
Typically precedes operations, such as crystallization, precipitation, and coagulation
Suitable for liquid-based food products Heat exchangers Evaporators
Condensers Frying Employs heated (~160–180 °C) fat or oil to transfer heat directly to food material
Reduces moisture content, forms a surface crust (changes texture and structure), and inactivates microorganisms which improves shelf life and overall quality Fryers Batch fryers
Continuous fryers Pasteurization Processes food material under medium temperatures (70–100 °C) to inactivate most enzymes and microorganisms (but not spores) which cause spoilage
Produces food products with limited shelf lives (short-term preservation method)
Little to no impact to quality and characteristics beyond the shelf life
Suitable for dairy, fruit/vegetable-based, wine, beer, and egg products Pasteurizers In-container pasteurizers
Continuous flow pasteurizers Heat exchangers Plate heat exchangers
Concentric tube heat exchangers Roasting Similar to, and often referred interchangeably with, baking
Employs heated air (heated by convection, conduction, and radiation)—and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor
Assists in the preservation of food matter by destroying microorganisms and reducing the amount of water at the food surface
Suitable for meats, nuts, vegetables, etc. Roasting machinery
Roasting ovens
See Baking Equipment Employed Sterilization Processes food material under high temperatures (100+ °C) to inactivate all microorganisms and enzymes (including microbial spores)
Can be heated by steam, hot water, or direct flames
Produces food products with long shelf lives (long-term preservation method)
May result in a significant impact on quality and characteristics Sterilizers/sterilizing retorts In-container sterilizers
Continuous flow sterilizers Heat exchangers
Preservation Equipment
Meat and meat products waiting in refrigerated storage.
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As indicated above, many of the heat processing operations used in the food processing industry demonstrate preservative qualities. Although there is significant overlap between heat processing equipment and preservation equipment, the previous section already covers the former preservation methods (and their respective equipment) which apply heat. Therefore, this section will focus on other preservation methods, processes, and equipment.
The preservation stage of the food processing production cycle ultimately aims to prevent or inhibit the spoilage and increase the shelf life of food products. There is a wide range of preservation methods available ranging from refrigeration to irradiation, each of which acts to destroy microorganisms and enzymes within the food material or, at the very least, limit and depress their activity.
Table 4 below describes some of the methods used for preservation, as well as the equipment used to execute them.
Table 4 –Food Preservation Equipment by Method
Note: *If applicable, the specific process related to the piece of equipment is indicated in parentheses.
**In these sections, the specific unit operation related to the piece of equipment is indicated immediately prior. Preservation Method Description Equipment Employed Chemical* Employs natural and non-natural chemical substances to prevent or inhibit spoilage
Can change the pH and other qualities of food material Natural Salt (salting)
Smokers (smoking)
Acids (e.g., acetic acid, vinegar, etc.) Non-Natural Sorbic acid
Sulfur dioxide
Benzoic acid Heat Processing
(Application of Heat) See Heat Processing Equipment section - Irradiation Employs ionizing radiation to destroy microorganisms and inactivate enzymes which cause spoilage
Little to no heating of food material Irradiation equipment, such as isotopes and electron accelerators Refrigeration**
(Removal of Heat) Reduces the temperature of food material to depress the biochemical and microbiological processes of microorganisms and enzymes which cause spoilage
Helps maintain quality and characteristics of food material Chilling (-1°C–8°C) Chillers
Mechanical refrigerators
Cryogenic systems Freezing (below freezing point) Freezers
Mechanical refrigerators
Cryogenic systems Water Reduction** Reduces the amount of water in food matter in solid, semi-solid, or liquid food material to inhibit microbiological and enzymatic process which cause spoilage Drying Convective dryers
Contact (conductive) dryers
Vacuum/freeze dryers Solute Addition Sugar
Salt Concentration Evaporators
Condensers
Packaging Equipment
A water bottling production line.
Image Credit: Akimov
Following the preparation and processing stages, food material generally undergoes one or more post-processing operations, which help to produce the final food product and complete the food processing production cycle. While there are several post-processing operations involved with the production cycle, this section will focus on packaging operations and equipment.
Food packaging can serve several functions, including:
Containment : Holds contains) food contents until they are used
: Holds contains) food contents until they are used Protection and Preservation : Creates a physical barrier between processed food products and physical, chemical, microbial, and macrobial variables during storage, transportation, and distribution which can cause spoilage, contamination, or loss of quality
: Creates a physical barrier between processed food products and physical, chemical, microbial, and macrobial variables during storage, transportation, and distribution which can cause spoilage, contamination, or loss of quality Convenience : Enables food products to be portioned out (by weight or volume) for easier consumer use, and stored, transported, and distributed
: Enables food products to be portioned out (by weight or volume) for easier consumer use, and stored, transported, and distributed Communication: Helps identify the food contents and indicate handling, storage, and use instructions, as well as allows for an opportunity for branding and marketing
Additionally, food packaging is available in several forms—e.g., boxes, jars, bottles, cans, etc. Depending on the packaging form used to package the food material, packaging operations, and the equipment employed to execute them, can significantly vary. Some of the other factors which may influence the type of packaging equipment employed include the type and form of food product and the storage, handling, distribution, and marketing requirements.
Table 5 below outlines some of the more commonly used types of food packaging equipment and their functions.
Table 5 – Common Types of Food Packaging Equipment
Equipment Employed Function Description* Printers
(e.g., flexographic, photogravure, planographic, screen, or ink-jet) Packaging Material Creation Enables the identification of food contents and the indication of handling, storage, and usage instructions (e.g., ingredient list, production date, barcodes, etc.)
Allows for branding and marketing (e.g., brand name, logo, etc.) Volumetric Fillers Filling Used to fill a set volume of the packaging containers with liquid, paste, or small pieces of solid food material Net-weight/Gross-weight Fillers Filling Used to fill packaging containers with a specific weight of liquid, paste, or small pieces of solid food material Seamers Sealing Creates a double seam in filled food and beverage cans Form-Fill-Seal (FFS) Systems Sealing Capable of forming, filling, and sealing flexible film packaging containers Checkweighers Quality Control Verifies that filled packaging containers are at the required fill weight and removes underweight products from the production line
Food Quality Measurement Instruments
An important aspect of food processing and food preparation is the topic of food quality control. Food quality in a production setting can be degraded and compromised by any number of contributing factors, the most common of which include the presence of :
Pesticides
Pathogens
Heavy metals
Organic toxins
Foreign objects
In addition to these factors, food quality needs to be validated in terms of nutritional content and consistency, be assessed for the presence of allergens, verified with respect to adulteration and certification for GMO, and tested for shelf life.
There are a number of instruments used in food laboratories that can be applied to assure food quality which applies to solids as well as beverages. Some of the most common examples of these instruments and their use are described below.
Alcoholic beverage analyzers – Can be used to measure the alcohol content, density, color, and pH of alcoholic beverages. Carbonated beverage analyzers – measure product density, temperature, current/fresh/inverted sugar concentrations, degree of inversion, and CO 2 levels. Food analysis equipment – various instruments that can be used to measure the fat, protein, and oil concentrations in food samples and detect the level of gluten in foods. Pesticide detection instruments – detects the presence of pesticides in food samples. Electron Spin Resonance Spectrometers – also known as electron paramagnetic resonance (EPR), these instruments can be used to test the purity of products without physically destroying or altering samples. Cell and colony counters – can be used to measure the colonies of microorganisms that have grown on an agar plate prepared from a sample. Incubators – are used to provide a controlled environment temperature, humidity, CO 2 level) for food safety testing. Chemical imaging (NIR/Raman) systems – devices that use analysis of samples by detecting and analyzing light that is in the near-infrared, visible, or near-ultraviolet light areas of the electromagnetic spectrum. Magnetic analyzers – detect low levels of iron in food samples by measuring the imbalance in resonance between two air core coils which can be translated into a signal that reflects the level of iron present in the sample. Moisture analyzers – also known as moisture balances, these devices are used to establish the percentage of moisture in a food sample, either by weighing the sample before and after an evaporation process or by using an absorption spectrometer to analyze the gas emitted during evaporation to establish its content. Polarimeters – devices that pass polarized light through a sample and measure the angle at which the emitted light emerges. Optically active substances will cause a change in the polarization angle of the emitted light, which can be used to establish concentrations of sugars such as glucose and sucrose. Refractometers – are devices that measure the angle of refraction from light that is passed through a liquid, gel, or solid substance and using that to establish parameters such as the salinity and sugar content. Rheometers & Viscometers – are instruments that can measure the viscosity of a fluid and the behavior of fluids when shear or stress forces are applied to it. Having this information can reveal the properties of the fluid that relate to its structure and elasticity. Saccharimeters – are instruments that specifically measure the concentration of sugars present in a solution. They do so by measuring the refractive index of the liquid as light as passed through it. Titration Equipment – can be used to detect and measure the concentration of a substance within a liquid through acid/base titration. The addition of titrant of known concentration to a known volume of solution with unknown concentration can determine that unknown concentration through a reaction neutralization. Other equipment – additional equipment often employed in food quality applications includes ovens, centrifuges, water baths, and dry baths.
Additional Equipment
Beyond the aforementioned equipment, there are other types of auxiliary equipment that may not directly contribute to the various food processing stages but are still critical to the food and processing industries and their operations. This equipment can serve or support several functions throughout the overall production cycle, including:
Utilities : Utility equipment provides the resources necessary for operating and maintaining a food processing facility, such as pumps, generators, power supplies, and combustion equipment. Typical resources include electricity, heat, water, steam, compressed air, and waste disposal options.
: Utility equipment provides the resources necessary for operating and maintaining a food processing facility, such as pumps, generators, power supplies, and combustion equipment. Typical resources include electricity, heat, water, steam, compressed air, and waste disposal options. Measurement and Control : Measurement and control equipment is used to ensure that the food processing equipment operates correctly, and the food processing stages proceed as specified. These instruments can be used to analyze ingredients and machines, as well as allow manufacturers to perform and duplicate processing procedures. They can also be used to monitor existing systems and machinery, such as logging data during product testing or quantifying typical performance statistics. Measurement devices are particularly crucial during food production, as minor changes in cooking temperature, ingredient ratios, and operation times can lead to drastic changes in the finished product. Some of the measurement and control devices commonly used for food processing include: Precision controls Pressure gauges Scales and weighing systems Thermometers Timers
: Measurement and control equipment is used to ensure that the food processing equipment operates correctly, and the food processing stages proceed as specified. These instruments can be used to analyze ingredients and machines, as well as allow manufacturers to perform and duplicate processing procedures. They can also be used to monitor existing systems and machinery, such as logging data during product testing or quantifying typical performance statistics. Measurement devices are particularly crucial during food production, as minor changes in cooking temperature, ingredient ratios, and operation times can lead to drastic changes in the finished product. Some of the measurement and control devices commonly used for food processing include:
Material Handling : Material handling equipment is used to transport food material through and between preparation, processing, and post-processing stations. Types of equipment used for material handling in the food and food processing industries include: Conveyors systems Fluid transport devices (e.g., pumps, hoses, tubes, and piping)
: Material handling equipment is used to transport food material through and between preparation, processing, and post-processing stations. Types of equipment used for material handling in the food and food processing industries include: Storage : Storage equipment allows food material to be held between processing stages (or operations), and the final food product to be stowed and warehoused prior to distribution. Food and food products can be stored by a variety of methods depending on the type of food being stored, the length of storage short-term or long-term) and the storage requirements, and include: Bags, bins, boxes, and silos types of storage containers for solids) Tanks, vats, and vessels types of storage containers for liquids) Cold storage rooms (for chilled or frozen products)
: Storage equipment allows food material to be held between processing stages (or operations), and the final food product to be stowed and warehoused prior to distribution. Food and food products can be stored by a variety of methods depending on the type of food being stored, the length of storage short-term or long-term) and the storage requirements, and include: Product Distribution : Distribution equipment prepares and packs completed food products for transportation to their final destination (generally a store or other type of marketplace). Smaller packaged food products are typically grouped and packed together prior to transportation to optimize efficiency, while larger packaged food products can be wrapped and shipped individually on pallets. Some of the equipment employed for food product distribution includes: Cartoners Palletizers Stretch and shrink wrappers
: Distribution equipment prepares and packs completed food products for transportation to their final destination (generally a store or other type of marketplace). Smaller packaged food products are typically grouped and packed together prior to transportation to optimize efficiency, while larger packaged food products can be wrapped and shipped individually on pallets. Some of the equipment employed for food product distribution includes: Equipment Cleaning : Regular cleaning and sanitation operations are essential to maintaining the hygienic environment required for food processing. Food processing equipment is often designed to help optimize these operations with components assembled such that can be cleaned after dismantling or via cleaning in place (CIP) methods. Cleaning and sanitation equipment used for food processing applications includes: Cleaning in Place (CIP) systems Ball spray devices (for process and storage tanks) Dry steam vapor cleaners (for food processors and beverage production equipment)
: Regular cleaning and sanitation operations are essential to maintaining the hygienic environment required for food processing. Food processing equipment is often designed to help optimize these operations with components assembled such that can be cleaned after dismantling or via cleaning in place (CIP) methods. Cleaning and sanitation equipment used for food processing applications includes:
Design and Selection Considerations for Food Processing Equipment
As outlined above, there is a wide range of food processing equipment available to satisfy the various functions which are integral to the food and food processing industries. While individual pieces of equipment may have some distinctive considerations—typically based on the specific functions and unit operations which they perform—to keep in mind when designing and selecting equipment for a particular food processing application, there are also a few factors an industry professional or procurement agent can consider across the board to ensure that their food processing equipment fulfills their needs. These factors include:
Function
Form
Hygienic design
Sizing
Construction requirements
Operational characteristics
Cost
Function
The particular function for which a piece of equipment is intended largely determines the general type of equipment employed. For example:
Material handling equipment includes conveyors and tube systems
Preparation equipment includes sterilizers or wash systems
Heat processing equipment includes ovens and fryers
Preservation equipment includes freezers and dehydrators
Product distribution equipment includes wrapping and palletizing systems
Form
The form in which the food material being processed comes in significantly influences the specific type of equipment employed as some food processing equipment is better suited for one form over another. For example, among material handling equipment, pumps are better suited for transporting liquid food material, while conveyors are better suited for transporting solid food material.
Hygienic Design
As the products produced by the food and food processing industries are intended for consumption, the equipment employed to execute the necessary processes and unit operations is designed with consideration to hygiene and sanitation standards and regulations set by a variety of government agencies and private organizations. These standards and regulations outline the requirements and best practices aimed towards ensuring the manufacture of safe food and protection of public health and safety. For example, industrial professionals must select not only appropriate food-grade materials but design and construct the equipment such that the risk of contamination and food quality degradation is minimized and the methods of cleaning and sanitizing are optimized.
Sizing
There are several factors which help determine the optimal size for food processing equipment, but ultimately, the goal is to balance the material and resources used for each unit operation and the required production output. Typically, processing equipment is oversized between 10–20% to compensate for potential operational issues, such as equipment breakdown or demand fluctuation, or environmental conditions, such as temperature or humidity changes. However, depending on the production requirements of the particular facility, multiple, small-sized equipment can also be employed to allow for greater operational flexibility.
Construction Requirements
As indicated above, food processing equipment must be constructed with consideration to hygienic design. Beyond this requirement, equipment must also be designed and built to withstand the stress from the various mechanical, chemical, thermal, and physical processes and unit operations of the food processing cycle. Other construction requirements to keep in mind include:
Dimensional and weight restrictions
Facilitation of cleaning and maintenance operations
Use of standard vs. custom parts
Operational Characteristics
Food processing equipment is typically designed and built with a particular function or unit operation in mind. However, the method in which these functions and operations are executed can vary depending on the design of the equipment, and additional components can be integrated to facilitate smoother operation. Some characteristics of food processing equipment to consider include:
Batch vs. continuous processing
Manual vs. automatic operation
Integration of analytical or quality control units
Integration of ergonomic or safety components
Cost
While it is necessary to choose equipment which effectively fulfills the requirements of the food processing application, it is also important to consider the overall costs to better determine whether the particular selection is worth the investment. Some factors to consider when doing a cost-benefit analysis include:
Construction Material : The majority of the cost of processing equipment can be attributed to the construction materials as the raw materials typically used (e.g., carbon steel, stainless steel, aluminum, etc.) can range between a couple hundred to a couple thousand USD per ton. The materials chosen can also influence the cost of the actual construction process, as different materials may have different handling and fabricating requirements such as treatment procedures or higher precision machining.
: The majority of the cost of processing equipment can be attributed to the construction materials as the raw materials typically used (e.g., carbon steel, stainless steel, aluminum, etc.) can range between a couple hundred to a couple thousand USD per ton. The materials chosen can also influence the cost of the actual construction process, as different materials may have different handling and fabricating requirements such as treatment procedures or higher precision machining. Standard vs. Custom Equipment: As expected, custom-designed equipment is more expensive than standard, off-the-shelf equipment. Therefore, if possible and suitable, industry professionals and procurement agents should opt for the latter type, especially for processing products such as pumps, heat exchangers, valves, evaporators, distillation columns, and centrifuges.
Applications of Food Processing Equipment
An illustration of processed food products.
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Processing equipment is used throughout the food and food processing industries for various food products. As outlined above there is a wide range of food processing equipment available, not all of which are used in every facility as specific industrial subsections favor using certain types of equipment over others for their particular processes and unit operations.
Some of the subsections into which the food and food processing industries are segmented include:
Alcoholic beverages
Bakery and confectionary products
Dairy
Fish and seafood
Fruit
General food products
Meat and poultry
Non-alcoholic beverages
Vegetables
Key Terminology
Baking: A heat processing unit operation which employs heated air (heated by convection, conduction, and radiation)—and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor. It also demonstrates some preservative qualities in regards to processed food products.
Blanching: A heat processing unit operation which employs heated water or steam to reduce the number of microorganisms and inactivate undesirable enzymes which can cause spoilage, as well as cleans, removes excess air from, softens, and improves the overall quality of food material.
Cleaning: A preparatory unit operation which removes foreign matter and contaminants—e.g., soil, oil, insects, skins, chemicals, etc.—from the surface of raw food material via wet and dry cleaning processes.
Dehydration: A heat processing unit operation which employs heat to remove evaporate) water from solid, semi-solid, or liquid food material with the intention of producing a solid food product with sufficiently low water. It also helps to increase the shelf life and reduce the weight and volume of processed food products.
Evaporation: A heat processing unit operation which removes volatile solvents (typically water) from food material by boiling to increase the concentration of solid contents. It also helps to increase the shelf life and reduce the weight and volume of processed food products.
Frying: A heat processing unit operation which employs heated (~160–180 °C) fat or oil to transfer heat directly to food material. It also reduces moisture content, forms a surface crust (changes texture and structure), and inactivates microorganisms which improves the shelf life and overall quality of food material.
Grading: A preparatory unit operation which assesses several characteristics of food matter (e.g., flavor, damage, skin color, aroma, etc.) to determine the overall quality.
Homogenization: A mechanical processing unit operation which reduces the average particle size and increases the consistency of semi-solid and liquid food matter.
Mixing: A mechanical processing unit operation which combines and disperses two or more components into one another to achieve and maintain a uniform mixture and/or an alteration to the functional or aesthetic qualities of the food product (e.g., texture).
Pasteurization: A heat processing unit operation which processes food material under medium temperatures (70–100 °C) to inactivate most enzymes and microorganisms (but not spores) which cause spoilage. It acts as a short-term preservation method with little to no impact on food quality and characteristics beyond the shelf life.
Peeling/Skinning: A preparatory unit operation which removes inedible or undesirable material to increase the overall quality and/or appearance of the final food product.
Preservation: The stage in the food processing production cycle aimed towards preventing or inhibiting spoilage of food products and increasing their shelf life. Preservation methods include the addition of chemical compounds, heat processing, irradiation, refrigeration, and water reduction.
Roasting: A heat processing unit operation which employs heated air (heated by convection, conduction, and radiation)—and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor. It also assists in the preservation of food matter by destroying microorganisms and reducing the amount of water at the food surface.
Shelf Life: The amount of time a food product can be stored after manufacturing and processing and retain an acceptable safety and quality standard (typically defined by the manufacturer, government, or a private organization) under specified storage, processing, and packaging conditions.
Size Enlargement: A mechanical processing unit operation which increases the average particle size of solid food matter through mechanical processes, such as extrusion, agglomeration, or forming.
Size Reduction: A mechanical processing unit operation which reduces the average particle size of solid food matter through mechanical processes involving compression, shear, or impact force.
Sorting: A preparatory unit operation which classifies and separates foreign matter and contaminants from raw food material based on a measurable physical characteristic (typically size, shape, weight, or color).
Spoilage: The deterioration or loss of the quality or nutritional value of food and food products due to microbial, enzymatic, chemical, or physical processes.
Sterilization: A heat processing unit operation which processes food material under high temperatures (100+ °C) to inactivate all microorganisms and enzymes (including microbial spores).
Unit Operations: Within the overarching food processing process, the individual operations executed to fulfill, and grouped by, a specific function. For example, preparatory operations include washing and separating.
Resources
Numerous professional societies and member organizations exist both in the United States and internationally which create standards and regulations for and offer additional resources—such as training, certifications, publications, newsletters, hosting of conferences, and access to meetings—to those involved in the food and food processing industries. These resources are useful for learning more about the different processes and problems surrounding the aforementioned industries and for networking with like-minded industry professionals.
Table 6 below lists a small selection of food-related groups and organizations and links to their websites.
Table 6 – Food and Food Processing Professional Societies and Organizations
Organization Title Website URL American Bakers Association (ABA) American Dairy Products Institute (ADPI) American Egg Board (AEB) American Frozen Food Institute (AFFI) American Institute of Baking (AIB) American Meat Science Association (AMSA) American Society of Bakery Engineers (ASBE) American Spice Trade Association (ASTA) Association for Dressings and Sauces (ADS) Association of Food and Drug Officials (AFDO) Association of Food Industries (AFI) Association of Fruit and Vegetable Inspection and Standardization Agencies (AFVISA) Baking Industry Sanitation Standards Committee (BISSC) Brewers Association Food and Drug Law Institute (FDLI) Food Industry Suppliers Associations (FISA) Institute of Food Technologists (IFT) Institute of Shortening and Edible Oils (ISEO) International Association for Food Protection (IAFP) International Association of Milk, Food, and Environmental Sanitarians (IAMFES) International Dairy Foods Association (IDFA) Midwest Food Products Association (MWFPA) National Association of Flavors and Food-Ingredient Systems (NAFFS) National Confectioners Association (NCA) National Pasta Association (NPA) National Sanitation Foundation North American Meat Institute (NAMI) Northwest Food Processor Association (NWFPA) Peanut & Tree Nut Processors Association (PTNPA) Process Equipment Manufacturers’ Association (PEMA) SNAC International (Snacking, Nutrition, and Convenience)
Summary
This guide provides a basic understanding of food processing equipment, including the types available and considerations for design, selection, and use. Additionally, it outlines some of the key terminology used in the food and food processing industries and offers a list of related professional societies and organizations which may provide additional information and resources.
For more information on related products, consult other Thomas guides or visit the Thomas Supplier Discovery Platform, where you will find information on over 500,000 commercial and industrial suppliers.
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