Here are some potential solutions to de-agglomerate batter mixes in food processing: - Use a high-shear mixer or dispersing equipment that can apply intense mechanical forces to break up agglomerates into fine, uniform particles. This subjects the mix to intense shear and impact forces. - Introduce fluidizing air or gas into the mixing vessel to prevent agglomerates from building up and to promote dispersion of particles throughout the mix. - Employ ultrasonication using high-frequency sound waves above human hearing to induce cavitation bubbles that implode and generate intense localized pressures and temperatures. This can break apart particle agglomerates. - Adjust mix formulation if possible to use ingredients that are less prone to

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Food Engineering Operations-I, FE-503, 4 (2-2)
UPM Teacher:
Associate Prof. Ir. Dr. Chin Nyuk Ling, Email: chinnl@upm.edu.my
Background:
Bac. Eng. (Hons) Process and Food, Universiti Putra Malaysia, 1999
Ph.D (Chemical Eng.), University of Manchester Institute of Science & Technology, 2003
Professional Engineer in Process and Food Malaysia
UAF Coordinators: (1) Engr. Dr. M.Azam Khan, Email: uafkhan@yahoo.com
(2) Engr. Zawar Hussain (Pr), Email: zawar2192@yahoo.com

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Course Contents
Theory
Material handling; handling and transportation freshly harvested and refrigerated perishable and non-perishable produce.
Cleaning, sorting, grading, peeling, size reduction and mixing.
Separation techniques; screening, filtration, centrifugal filtration, membrane filtration-MF, UF, NF, RO, IE., sedimentation,
crystallization, centrifugation.
Homogenization, Bleaching, blanching, deodorization, extraction, grinding.
Conveying; Screws, vibrators, belt conveyors and elevators; fluidization and agitation, flow pattern and baffles.
Practical
Demonstration of equipment and instruments used in food engineering operations.
Evaluation of performance; Capacity; Efficiency and operating costs of individual food engineering units; Determination of
optimum operating conditions.

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References
1. Brennan, J.M. 2006. Food Processing Handbook. WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany.
2. Ibarz, A and G.V. Barbosa-Cánovas. 2007. Unit operations in food engineering. CRC Press, Taylor & Francis Group,
6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
3. Jun, S and J. M. Irudayaraj. 2009. Food Processing Operations Modeling (2nd ed.), Design and Analysis, CRC Press,
Taylor & Francis Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
4. Saravacos, G.D. and Z.B. Maroulis. 2011. Food Process Engineering Operations. CRC Press, Taylor & Francis
Group, 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742, USA.
5. Smith, P.G. 2011. Introduction to Food Process Engineering. Publisher Springer Berlin Heidelberg, Germany.
Delivery
On-line lecture
Summary handouts
Notes taking
Examples and solutions
Calculators

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Time Table
Week - Hours Date (Wednesday 2-5 pm) Content
1 - 3 hrs 9 October Introduction to course layout
Syllibus and reference, Attendance, Grading
Test and Exams
2 - 3 hrs 16 October Material handling; Cleaning, sorting.
3 - 3 hrs 23 October Grading, peeling, size reduction, mixing.
4 - 3 hrs 30 October Separation techniques; screening, filtration,
centrifugal filtration, membrane filtration-MF
5 - 3 hrs 6 November Separation techniques; membrane filtration-RO,
IE, UF, NF.
6 - 2 hrs 13 November Mid Test (30% Theory)
7 - 3 hrs 20 November Sedimentation, crystallization, centrifugation
8 - 3 hrs 27 November Homogenization, Bleaching, blanching,
deodorization.
9 - 3 hrs 4 December Extraction, grinding.
11 December No lecture – Malaysia Public Holiday
10 - 3 hrs 18 December Conveying; Screws, vibrators, belt conveyors and
elevators, fluidization and agitation
25 December No lecture – Malaysia Public Holiday
1 January No lecture – Malaysia Public Holiday
11 – 3 hrs 8 January Flow pattern and baffles

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Test and Exams
Mid test
(30% of Theory)
Assignment
(10% of Theory)
Final Exams
(60% of theory)
Practical
(100% of
Practical)
Total
Theory+Practical
12 4 24 40
Conducted In UAF
80

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Lecture 1
Introduction -What is food processing?
History of Food Processing

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– when and how did it begin

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Benefits of processing food

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Drawback

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Performance parameters for food processing –what to measure?

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Trends in modern for food processing
Health
Hygiene
Efficiency

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Types of food industries
Food processing industries and practices include the following:
 Fish processing

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 Food packaging plant

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 Meat packing plant, Slaughterhouse

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 Sugar industry

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Think Thoughts 1
De-agglomerating batter mixes in food processing
Problems often occur during preparation of batter mixes because flour and other powdered ingredients tend to form lumps
or agglomerates as they are being mixed during production. A conventional mixer/agitator cannot break down these
agglomerates, resulting in a lumpy batter. If lumpy batter is used to enrobe products, it causes an unsatisfactory appearance
with misshapen or oversize products that do not fit properly into packaging. This can force production to a standstill.
Furthermore batter mix is generally recirculated from an enrobing system back to a holding vessel; lumps then have a
tendency to build up, reducing the flow of material and raising potential sanitation issues.
Question: How can we solve this problem?