Plant food industry equipment
Basic installations or services. Equipment for a small-scale industrial plant. When considering the setting up of a fruit and vegetable processing plant, whether it be a cottage industry or a small industrial scale system, the first point to bear in mind is the infrastructure required to properly lodge all of the necessary equipment. Some time must thus be devoted to coordinate two aspects that are vital to the development of a project of this nature, namely costs and the quality of the infrastructure needed to achieve the established goals.VIDEO ON THE TOPIC: Beautiful Tomato Processing Technology Automatic Tomato Line From Seed to Canned
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- Food manufacturing plant
- Buhler Group’s Rice Processing Equipment Manufacturing Plant
- Design of Food Processes and Food Processing Plants
- Overview of Food Processing Equipment
- Pilot plant facilities & equipment
- Food Manufacturing Facilities Design for Flexibility
- Food processing machinery
Food manufacturing plant
Romina Ronquillo. 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 transformation—i. 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.
While the wide range of food processing equipment available can be classified and categorized in several different ways—e. 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.
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.
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 classifications—i. Table 2 below describes the overarching classifications and outlines some of their more specific unit operations and the equipment used to execute them.
Image Credit: DenisProduction. 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—i. 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. Baking ovens. Heat exchangers. 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 category—i.
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. 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:. Additionally, food packaging is available in several forms—e. 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. Printers e. Volumetric Fillers. Beyond the aforementioned equipment, there are other types of auxiliary equipment which 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:. 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:. The particular function for which a piece of equipment is intended largely determines the general type of equipment employed. For example:. 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.
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.
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. However, depending on the production requirements of the particular facility, multiple, small-sized equipment can also be employed to allow for greater operational flexibility.
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:. 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:. 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:. 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:. 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. Dehydration : A heat processing unit operation which employs heat to remove i. 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 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. Homogenization : A mechanical processing unit operation which reduces the average particle size and increases the consistency of semi-solid and liquid food matter.
It acts as a short-term preservation method with little to no impact on food quality and characteristics beyond the shelf life.
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. 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. 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. 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 , commercial and industrial suppliers. Stay up to date on industry news and trends, product announcements and the latest innovations. Guides Romina Ronquillo Share:.
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The decision to build a new food plant is typically made with one or more broad company goals in mind. Chief among them are increased capacity, strategic location, utilization of advanced technologies and the quest for bottom-line efficiencies. Before plant design can begin however, a food company must have a clear vision of whether the plant will lend itself to high throughput or flexibility. Large food processors with dozens of plants will certainly have a mix of old and new and large and small facilities. Those mega-plants are designed with just a few production lines built to run a limited number of SKUs at high speeds for days on end.
Buhler Group’s Rice Processing Equipment Manufacturing Plant
Donate Why Good Food? Life Science Companies. All Resources. The growing demand for plant-based meat, combined with the increased availability of alternative protein ingredient options, has created massive whitespace opportunities for food manufacturing companies. However, as a relatively young category, the production process for making plant-based meat is not widely understood and has often been the domain of specialized experts. Fortunately, a variety of well-understood and highly-related food processes already exist as a starting point. This guide provides a general overview and practical model for creating two major categories of plant-based meat—restructured and whole muscle products—via extrusion. While there are many ways to create plant-based meat, extrusion serves as a key enabling technology, with widespread use in producing foods such as cereals, puffed snacks, bars, and pasta.
Design of Food Processes and Food Processing Plants
Food Plant Economics. Zacharias B. Maroulis , George D. Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis of food plants requires the evaluation of quantitative data from the design and operation of food processes and processing plants.
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Overview of Food Processing Equipment
Springer Shop Bolero Ozon. Handbook of Food Processing Equipment. George D.
Romina Ronquillo. 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 transformation—i. 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.
Pilot plant facilities & equipment
NC Food Innovation Lab will support start-up companies, established companies seeking to expand product lines and equipment manufacturers that want to demonstrate equipment capability. Complete with state-of-the-art equipment, the facility will serve as a catalyst for plant-based food research and food manufacturing, according to CRB. NCFIL is ready to serve local, regional and global customers—including growth-phase entrepreneurs, established food companies, venture capitalists and accelerators. This approach streamlined the transition from design through fabrication and into construction. NCFIL operates under current good manufacturing practices cGMP regulatory guidelines and strict food manufacturing safety practices, in addition to total quality management programs.
There is one thing that food processing plants cannot afford: downtime as a result of equipment failure. The loss of a single piece of equipment can halt production and lead to product loss, not to mention a loss of revenue. The costs are simply too high for plants to risk equipment failures — especially because they are preventable. The key is being proactive. Your employees operate your machinery on a daily basis, and they play a major role in protecting it.
Food Manufacturing Facilities Design for Flexibility
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Food processing machinery
Handbook of Food Processing Equipment pp Cite as. Process design refers to the design of food processes and manufacturing methods, including process flowsheets, design of processing and control equipment, and economic evaluation of the process. The two terms are used interchangeably in the technical literature. Both process and plant design are basic parts of feasibility and implementation studies of an industrial project, such as a food processing plant.
GEA is one of the multifaceted suppliers of secondary food processing and packaging equipment in the world: manufacturing machines for the preparation, marination, further processing, slicing and packaging of meat, poultry, fish, seafood, cheese and other foods such as sugar-based products and vegetables. Thank you for subscribing! Please check your inbox for a confirmation email to complete your signup. Further Food Processing Equipment. Formers Fryers and oil treatment.
Food and beverage professionals will agree that food manufacturing is a sector with conditions like no other. The industry is highly regulated because its products are for human consumption. Any deviation from strict control can lead to contaminated products with the possibility of outbreaks, illnesses and lawsuits. This article will review three of the most common maintenance challenges being experienced in the food and beverage industry and some recommendations on how to deal with them. A typical food and drink processing plant today would be fitted with an array of complicated and highly sensitive equipment. From peeling machines to refrigeration plants and very complex packing machinery, every component demands constant attention.
China manufacturing industries are full of strong and consistent exporters. We are here to bring together China factories that supply manufacturing systems and machinery that are used by processing industries including but not limited to: fish feed machine, animal feed machine, pellet machine. Here we are going to show you some of the process equipments for sale that featured by our reliable suppliers and manufacturers, such as Food Processing Plant.