This document provides a basic introduction and overview of some common equipment used in dairy technology. It discusses homogenizers, pasteurizers, evaporators, dryers, and freezers. For each type of equipment, it provides 1-2 sentences describing its general function. It then goes into more detail about specific models or methods for some of the equipment types, such as single-stage vs two-stage homogenizers, different methods of pasteurization, types of evaporators like single-effect vs multiple-effect, and batch vs continuous freezers. The document aims to familiarize readers with some of the key processing equipment involved in dairy technology.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
detailed information about indian dairy products their manufacturing,chemical analysis,shelf life,composition,process flowchart,production and consumption of indian products, state wise production,indian products and their english counterparts
Homogenization or homogenization is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.When milk is properly homogenized, the cream will not rise to the top.Homogenization is regarded as a safe process that does not cause any problems in digesting milk. In fact, research is showing that homogenization may actually have some health benefits by making milk fat more digestible. Increased digestion of milk fat is huge.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Cream separators are used in Dairy industries to separate the cream and obtain fat-reduced or fat-free milk. This presentation is about the types of cream separators employed in the dairy industry
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades.
Concerned with the coagulation-flocculation-settling removal of colloidal and suspended solids.
Coagulation and flocculation is explained, and coagulating and flocculating agents and their functioning is described.
Design of different units including the clari-flocculator associated with the coagulation-flocculation-settling process is described.
Conducting a settling column test, plotting settling profile graph and using the settling profile graph in the design of a clarifier is described.
AI and Machine Learning Demystified by Carol Smith at Midwest UX 2017Carol Smith
What is machine learning? Is UX relevant in the age of artificial intelligence (AI)? How can I take advantage of cognitive computing? Get answers to these questions and learn about the implications for your work in this session. Carol will help you understand at a basic level how these systems are built and what is required to get insights from them. Carol will present examples of how machine learning is already being used and explore the ethical challenges inherent in creating AI. You will walk away with an awareness of the weaknesses of AI and the knowledge of how these systems work.
EVAPORATION: Properties of Liquids, Heat and Mass Balance in Single Effect An...ManeeshSonkar
This presentation discussed about evaporation process and the properties of the liquid that can affect the evaporation process. Evaporation is a process of movement of heat and mass fraction in different form in liquid. Balance of the heat and mass occured in evaporation are presented in single and multiple effect evaporator. Aroma recovery also a major phenomena in food industry. A number of different equipment and technologies are used in evaporation of liquid food products. The scope of appointment of this phenomena and applications are vast.
Single and multiple effective evaporator (mee)Sumer Pankaj
A multiple-effect evaporator, as defined in chemical engineering, is an apparatus for efficiently using the heat from steam to evaporate water.[1] In a multiple-effect evaporator, water is boiled in a sequence of vessels, each held at a lower pressure than the last. Because the boiling temperature of water decreases as pressure decreases, the vapor boiled off in one vessel can be used to heat the next, and only the first vessel (at the highest pressure) requires an external source of heat. While in theory, evaporators may be built with an arbitrarily large number of stages, evaporators with more than four stages are rarely practical except in systems where the liquor is the desired product such as in chemical recovery systems where up to seven effects are used.
The multiple-effect evaporator was invented by an African-American inventor and engineer Norbert Rillieux. Although he may have designed the apparatus during the 1820s and constructed a prototype in 1834, he did not build the first industrially practical evaporator until 1845. Originally designed for concentrating sugar in sugar cane juice, it has since become widely used in all industrial applications where large volumes of water must be evaporated, such as salt production and water desalination.
Multiple effect evaporation commonly uses sensible heat in the condensate to preheat liquor to be flashed. In practice the design liquid flow paths can be somewhat complicated in order to extract the most recoverable heat and to obtain the highest evaporation rates from the equipment.
Multiple-effect evaporation plants in sugar beet factories have up to eight effects. Six effect evaporators are common in the recovery of black liquor in the kraft process for making wood pulp.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Basic introduction of equipments used in dairy industry
1. Presentation on basic introduction
of equipments used in dairy
technology
By:- AMRITA RANA(2113920)
GAYATRI BHATIA(2113910)
DOON VALLEY INSTITUTE OF ENGINEERING AND TECHNOLOGY, KARNAL
2. Dairy Technology
•Dairy technology is a part of food engineering which deals with the processing of milk & its
product
•It is one of the main part of F.E which provides so many products with good nutritive value
to us
•E.g. cheese, paneer, yogurt, curd, milk (varieties), khoya, lassi, ice-cream, butter, ghee, milk
powder, cream etc
•Indian diary technology has made a rapid progress with 2nd position of milk production
•As there are so many products which are made by milk, thus different equipments are
used for processing of milk and formation of different milk products.
4. Homogenizer
Introduction
* A homogenizer is a machine that takes a substance and makes it a uniform
consistency and helps reduce separation.
*It reduces the big fat globules into smaller one.
*Provides uniform consistency and give a smooth, rich flavor.
*One of the oldest applications of homogenizer is in milk processing.
*Homogenizer mainly works by agitating the liquid that is to be homogenized
8. Difference between single stage and two
stage Homogenizer
SINGLE STAGE
Pressure used= 2500psi
Mean size= 0.5um
Range = 0.2 to 2um
Clustering takes place
TWO STAGE
Pressure used
1. 1st stage= 2000psi
2. 2nd stage=500psi
No clustering takes place
More efficient than 1st stage
Commonly used in industrial scale
9. Pasteurizer
A pasteurizer is a device which pasteurizes, treating a food product to kill
disease-causing organisms such as bacteria.
Milk is one of the most widely pasteurized foods, but pasteurizers can also be
used with a variety of other liquids, and some other foods can be pasteurized as
well.
Pasteurization is used to make food safer, so that it can be sold commercially
without concerns that people will get sick when they consume it.
People can also pasteurize foods at home when processing foods they have
made.
11. 1.Batch pasteurization:
•Batch (or "vat") pasteurization is the simplest and oldest method for
pasteurizing milk. Milk is heated to 63 degrees Celsius in a large
container and held at that temperature for 30 minutes.
•This process can be carried out at home on the stovetop using a
large pot or, for small-scale dairies, with steam-heated kettles and
fancy temperature control equipment.
•In batch processing, the milk has to be stirred constantly to make
sure that each particle of milk is heated
13. 2.Continuous pasteurization:
Continuous processing, a high temperature short time (HTST) pasteurizer is used. The milk is
heated to a temperature of 72 C and held for 15 seconds and then cooled rapidly. The heat
treatment is accomplished using a plate heat exchanger.
15. 3)High-temperature short-time
(HTST) pasteurization,
or flash pasteurization, is the most common method
these days, especially for higher volume processing.
This method is faster and more energy efficient than
batch pasteurization
17. EVAPORATORS
An evaporator is a device used to turn the liquid form of a chemical into its
gaseous form. The liquid is evaporated, or vaporized, into a gas.
Or
Evaporation is an important unit operation commonly employed to remove
water from dilute liquid foods to obtain concentrated liquid products.
Removal of water from foods provides microbiological stability and assists in
reducing transportation and storage cost
18. Examples :-
Concentration of milk to produce condensed milk
The manufacture of tomato paste, usually around 35-37% total solids, obtained by evaporating
water from tomato juice, which has an initial conc. Of 5-6% total solids.
19. Evaporator
Vapor out
Feed in
Steam in (Saturated vapor)
Product out
Condensate out (Saturated
Liquid)
Vapor Separator
Heat Exchanger
Vaccum for non condensable
Condensor unit
Coolant In
Coolant out
20. The basic factors that affect the rate of
evaporation are the:
• rate at which heat can be transferred to the liquid,
• quantity of heat required to evaporate each kg of water,
• maximum allowable temperature of the liquid,
• pressure at which the evaporation takes place,
• changes that may occur in the foodstuff during the course of the evaporation process.
21. Types of Evaporators
1. Open kettle or pan
2. Horizontal-tube natural circulation evaporator
3. Vertical-type natural circulation evaporator
4. Long-tube vertical-type evaporator
5. Falling-film-type evaporator
6. Forced-circulation-type evaporator
7. Agitated-film evaporator
8. Open-pan solar evaporator
22. FIGURE 8.2-1. Different types of evaporators: (a) horizontal-tube type,
(b) vertical-tube type,
23. FIGURE 8.2-1. Different types of evaporators: (c) long-tube vertical type, (d)
forced-circulation type.
26. •The feed enters at TF
•Saturated steam at TS enters the heat- exchange section.
•Condensed steam leaves as condensate or drips.
•The solution in the evaporator is assumed to be completely mixed
•Hence, the concentrated product and the solution in the evaporator have the
same composition.
•Temperature T1 is the boiling point of the solution.
•The temperature of the vapor is also T1, since it is in equilibrium with the boiling
solution.
•The pressure is P1, which is the vapor pressure of the solution at T1.
27. If the solution to be evaporated is assumed to be dilute and like water, then 1 kg of steam
condensing will evaporate approximately 1 kg of vapor (if the feed entering has TF near the
boiling point)
The concept of an overall heat-transfer coefficient is used in the calculation of the rate of
heat transfer in an evaporator
The general equation can be written as:
Where-
q is the rate of heat transfer in W (btu/h),
U is the overall heat-transfer coefficient in W/m2. K (btu/h ft. °F),
A is the heat-transfer area in m2 (ft2),
TS is the temperature of the condensing steam in K (°F),
T1 is the boiling point of the liquid in K (°F).
28. Single-effect evaporators are often used when the required capacity of operation is relatively
small and/or the cost of steam is relatively cheap compared to the evaporator cost.
However, for large-capacity operation, using more than one effect will markedly reduce
steam costs.
29. Multiple effect evaporator
•A multiple-effect evaporator, as defined in chemical engineering, is an apparatus for efficiently using the heat
from steam to evaporate water.
• In a multiple-effect evaporator, water is boiled in a sequence of vessels, each held at a lower pressure than the
last.
• Because the boiling temperature of water decreases as pressure decreases, the vapor boiled off in one vessel
can be used to heat the next, and only the first vessel (at the highest pressure) requires an external source of
heat.
• Originally designed for concentrating sugar in sugar cane juice, it has since become widely used in all industrial
applications where large volumes of water must be evaporated, such as salt production and water desalination
31. 2. Forward-feed multiple-effect evaporators:
•A single-effect evaporator is wasteful of energy.
•The latent heat of the vapor leaving is not used but is discarded.
•Much of this latent heat, however, can be recovered and reused by employing a
multiple - effect evaporator.
•A simplified diagram of a forward-feed triple-effect evaporation system
33. •If the feed to the first effect is near the boiling point at the pressure in the first effect, 1kg of steam will
evaporate almost 1 kg of water.
•The first effect operates at a temperature that is high enough that the evaporated water serves as the
heating medium to the second effect.
•Here, again, almost another kg of water is evaporated, which can then be used as the heating medium to the
third effect
•As a very rough approximation, almost 3 kg of water will be evaporated for 1 kg of steam in a three-effect
evaporator.
•Hence, the steam economy, which is kg vapor evaporated/kg steam used, is increased.
•This also holds approximately for more than three effects.
•However, the increased steam economy of a multiple-effect evaporator is gained at the expense of the
original first cost of these evaporators. In forward-feed operation as shown in Fig. 8.2-3, the fresh feed is
added to the first effect and flows to the next in the same direction as the vapor flow.
•This method of operation is used when the feed is hot or when the final concentrated product might be
damaged at high temperatures.
•The boiling temperatures decrease from effect to effect. This means that if the first effect is at P1 = 1 atm abs
pressure, the last effect will be under vacuum at a pressure P3.
34. 3. Backward-feed multiple-effect evaporators:
In the backward-feed operation shown in Fig. 8.2-4 for a triple-effect evaporator, the fresh feed enters
the last and coldest effect and continues on until the concentrated product leaves the first effect.
FIGURE 8.2-4. Simplified diagram at backward-feed triple-effect evaporator.
35. •This method of reverse feed is advantageous when the fresh feed is cold, since a
smaller amount of liquid must be heated to the higher temperatures in the second and
first effects.
•However, liquid pumps must be used in each effect, since the flow is from low to high
pressure.
•This reverse-feed method is also used when the concentrated product is highly
viscous.
•The high temperatures in the early effects reduce the viscosity and give reasonable
heat-transfer coefficients.
36. 4. Parallel-feed multiple-effect evaporators:
• Parallel-feed in multiple-effect evaporators involves the adding of fresh feed and withdrawal
of concentrated product from each effect.
•The vapor from each effect is still used to heat the next effect.
•This method of operation is mainly used when the feed is almost saturated and solid crystals
are the product, as in the evaporation of brine to make salt.
37. Uses of evaporators
•An evaporator is used in an air-conditioning system to allow a compressed cooling chemical
• It can also be used to remove water or other liquids from mixtures. The process of evaporation is widely used to
concentrate foods and chemicals as well as salvage solvents. In the concentration process, the goal of evaporation is
to vaporize most of the water from a solution which contains the desired product. In the case of desalination of sea
water or in Zero Liquid Discharge plants, the reverse purpose applies; evaporation removes the desirable drinking
water from the undesired product, salt.
•One of the most important applications of evaporation is in the food and beverage industry. Foods or beverages
that need to last for a considerable amount of time or need to have certain consistency, like coffee, go through an
evaporation step during processing.
•In the pharmaceutical industry, the evaporation process is used to eliminate excess moisture, providing an easily
handled product and improving product stability. Preservation of long-term activity or stabilization of enzymes in
laboratories are greatly assisted by the evaporation process.
•Another example of evaporation is in the recovery of sodium hydroxide in kraft pulping. Cutting down waste-
handling cost is another major reason for large companies to use evaporation applications. Legally, all producers of
waste must dispose of waste using methods compatible with environmental guidelines; these methods are costly.
By removing moisture through vaporization, industry can greatly reduce the amount of waste product that must be
processed.
38. Dryers
INTRODUCTION
The term drying refers generally to the removal of moisture from a substance. It is one of the oldest,
most commonly used and most energy consuming unit operation in the process industries.
Drying is often necessary in various industrial operations particularly in chemical process industries to
remove moisture from a wet solid, a solution or a gas to make it dry and choice of drying medium is
depends on the chemical nature of the materials.
Three basic methods of drying are used today
1) sun drying, a traditional method in which materials dry naturally in the sun,
2) hot air drying in which matrials are exposed to a blast of hot air and
3) freeze drying, in which frozen materials are placed in a vacuum chamber to draw out the water.
40. Spray drying
It is a method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas.
This is the preferred method of drying of many thermally-sensitive materials such as foods
and pharmaceuticals
42. Drum drying
It is a method used for drying out liquids from raw materials with drying drum. In the drum-
drying process, pureed raw ingredients are dried at relatively low temperatures over rotating,
high-capacity drums that produce sheets of drum-dried product. This product is milled to a
finished flake or powder form. Modern drum drying techniques results in dried ingredients
which reconstitute immediately and retain much of their original flavor, color and nutritional
value.
Some advantages of drum drying include the ability of drum dryers to dry viscous foods which
cannot be easily dried with other methods. Drum dryers can be clean and hygienic and easy to
operate and maintain.
Other products where drum drying can be used are for example starches, breakfast
cereals, baby food, instant mashed potatoes to make them cold water soluble.
45. In fluid bed drying
heat is supplied by the fluidization gas, but the gas flow need not be the only source. Heat may
be effectively introduced by heating surfaces (panels or tubes) immersed in the fluidized layer.
46. Freezers
•Those equipments which help in the freezing process so as to maintain the shelf life of a product
and
•Prevents the growth of mo’s
•Slow down the self decomposition of food products and enzymatic activity of product and
chemical changes within the product.
48. A batch freezer
It is a piece of equipment used in the commercial production of ice cream and frozen desserts,
like gelato and sorbet. As the name suggests, this freezer makes frozen desserts in batches that
can vary in size, with the size of each being controllable by the operator. Many small ice cream
stores and gourmet shops make their ice cream in this way:
Definite quantity of the mix is frozen at a time
50. Continious freezer
Continuous freezing, which uses a steady flow of mix,
The principle of operation is very similar to that of a batch freezer, except that the freezing is
done under pressure(which increases the heat transfer rate) and the air is forced in or drawn
into the freezing chamber continuously at a metered rate.