This semester, the course Food Process Engineering will be taking a new breath and fresher approach that incorporates the importance of food and national security, societal implication, the role of multinational companies and how they made money from the two world wars, Maillard reactions and obesity pandermic - remember the fast food nation by Micheal Moore? all of these will be encrypted in the syllabus of gastronomy science and food engineering in a creative and new way of teaching

1. Food Process
Engineering
Lecture 1.
Dr. Munira Shahbuddin
International Islamic University of Malaysia

2. Food,
glorious
food.

3. “There are people in
the world so hungry,
that God cannot appear
to them except in
the form of bread”
- Gandhi.
https://www.youtube.com/watch?v=J0qSDxxtCGM

4. Processed
Food
Definition:
a processed food is a food item that
has had a series of mechanical or
chemical operations performed on it
to change or preserve it. Processed
foods are those that typically come
in a box or bag and contain more
than one item on the list of
ingredients.

5. Processed
Food (Information)
Origin
Calories
How to ..eat
Assurance
Appearance
The taste
The brand

6. Processed
Food (Ingredient)
Food ingredients derived from a processed
food by pressing, refining, grinding, or milling.
They are typically not eaten on their own but
used to prepare minimally processed foods.
Examples include oils from plants, seeds, and
nuts, or flour and pastas formed from whole
grains.

7. Food engineering is a multidisciplinary field which
combines microbiology, applied physical sciences,
chemistry with engineering for food and related
industries.
Food engineers are employed in food
processing, food machinery, packaging, ingredient
manufacturing, instrumentation, and control.
Processed
Food (Process Engineering)

8. Why we need
Processed
Food?

9. National Securities
Health and Nutrition
Peace Food?

10. Ramento
the rescue for
malnutrition

11. https://gizmodo.com/the-humble-origins-of-instant-ramen-from-ending-world-5814099

12. Instant ramen's creator, Momofuku
Ando, had exactly such ambitions in
mind. Instant ramen may seem like
a trivial consumer product, but it
has helped millions of people
survive economic and natural
disasters, which is no small
accomplishment.
And in the aftermath of Japan's
recent tsunami and nuclear crisis
instant ramen fed thousands of
displaced citizens.

13. To start, Ando drew up a set of
criteria for the perfect postwar
food. It had to be:
• Tasty
• Nonperishable
• Ready in less than three
minutes
• Economical
• Safe and health

14. Food
Engineering,
National
Securities and
Expansion of
Multinational
Companies

20. Food industries paved way into world wars and
turned into multinational corporations

21. Early on, Nestlé pushed its business
overseas, and it opened its first American
factory in 1900.
The outbreak of World War I led to rich
government contracts for condensed milk
and chocolate.
By the end of the war, Nestlé had 40
factories around the globe. In 1938, the
company’s factory in Brazil led to the
invention of Nescafé, the first commercial
product for instant coffee.
History of Nestle’

22. Supplier for both sides
of the world war
Nestlé won a contract to feed the German
Army, and the food giant’s American factories
sold Nescafé to the United States military.
https://www.nytimes.com/2017/06/27/business/dealbook/nestle-chocolate-milk-coffee-history.html

23. An 1895 advertisement for Nestlé’s condensed
milk by the artist Théophile Alexandre Steinlen
Nestlé’s growth accelerated after World War II. In
1947, the company merged with Maggi, the maker
of the Fondor seasoning brand. It was followed by
the acquisition of:
• Crosse & Blackwell (a British maker of preserves
and canned foods) in 1960
• Findus frozen foods in 1963
• Libby’s fruit juices in 1971
• Stouffer’s frozen foods in 1973
In the 1970s, Nestlé executives predicted a sluggish
future for the food industry and diversified into
cosmetics and pharmaceuticals.
The company acquired a stake in L’Oréal, the
world’s No. 1 cosmetics company, and bought Alcon
Laboratories, the No. 1 company in eye care
products.

24. https://www.theguardian.com/sustainable-business/nestle-
baby-milk-scandal-food-industry-standards

25. Processed
Food
By definition, a processed food is a food item
that has had a series of mechanical or
chemical operations performed on it to
change or preserve it.
Processed foods are those that typically come
in a box or bag and contain more than one
item on the list of ingredients.

26. Engineering
Food
“If it is cannot be
measured, you
cannot control it”
– Lord Kelvin.

29. https://www.theatlantic.com/health/archive/2019/04/just-
finless-foods-lab-grown-meat/587227/
https://www.theatlantic.com/health/archive/2013/08/is-lab-
grown-meat-good-for-us/278778/

30. Definitions and
Applications of Derived
Dimension in Food
Engineering
Dimension Symbol
Mass M
Length L
Time T
Temperature o
Electric current I
Luminous intensity C
Amount of substance N

32. Absolute unit
system
The unit system with mass
as the third fundamental
dimension is known as the
absolute unit system. The
CGS (centimeter–gram–
second), MKS (meter–
kilogram–second), and FPS
(foot–pound–second)
systems fall under this
category

33. Area
Area (A) can be defined as a quantity
that describes the amount of material
with a thickness that constitutes a two-
dimensional (2D) shape, in the plane
(Weisstein, 2012).
It is the 2D counterpart of a 1D
magnitude such as length.
Surface area is a morphological
property of foods which is equivalent to
the area on the 2D surface of a three-
dimensional (3D) object.

34. Volume
Volume (V) is the quantity of a 3D space
that is defined by a length, a width, and
a height and enclosed by a closed
surface.
Measurement of the volume is vital for
aerated food products such as bread
and ice cream, which are sold by
volume.

35. Velocity
The velocity (v) of a body is defined as
the rate of change of its position with
respect to time.
The application of velocity is
appreciated in the fluidized bed drying
or freezing, where hot or cold air is
passed from the bottom of a bed of
food product to be dried or frozen.

36. Acceleration
It is the rate of change of velocity of an
object with respect to time, which is the
net result of all forces acting on it, as
governed by Newton’s second law

37. Volumetric flow rate
and mass flow rate
Volumetric flow rate (Q) is the volume of fluid which passes per unit time.
Similarly, the mass flow rate (m3) is the mass of a substance which passes per
unit time. The volumetric flow rate is an important parameter in calculating the
efficiency of pumps that are used in food processing facilities to transport liquid
foods such as milk and juices.
The capacity of food processing equipment which handles fluids is often
expressed in terms of volumetric flow rate (Lewis, 1996).
Nevertheless, in process industries, measurement of mass flow rate is
advantageous over the measurement of volumetric flow rate since mass is not
affected by changes in temperature and pressure (Figure 1.4).

39. Force
It is the action that changes or tries to change the
state of motion or shape of a body. According to
Newton’s second law, the force acting on an object is
equal to the mass of that object times its
acceleration, which is mathematically expressed as
F = m × a.
Size reduction is a necessary unit operation in the
food processing industry which employs different
types of forces such as compression (e.g., crushing of
fruits to obtain pulp), impact (e.g., hammer milling of
fibrous foods), or attrition (e.g., grinding of spices).

40. Pressure
It is defined as the force exerted by a
substance on the internal surface of the
container per unit area.
Pressure is an intensive property as it does
not depend on the size of the system.
Gauge pressure is measured relative to local atmospheric
pressure, absolute pressure is measured relative to perfect
vacuum.
Therefore, in gauge pressure, zero corresponds to one
atmospheric pressure, and in absolute pressure, zero
corresponds to perfect vacuum.

42. "The pressure in a champagne bottle is
typically between 70 and 90 pounds per
square inch.
That's two to three times the pressure in
your car's tires, about the same as in a
double-decker bus' tire.

43. At room temperature, the pressure in a bottle of soda is
somewhere between 276 and 379 kilopascals, or 40 to 55
pounds per square inch. Heat makes gasses expand,
increasing the pressure, so a bottle of pop in a hot car
can get as high as 689 kilopascals, or 100 pounds per
square inch

46. Energy
and
Power
Energy is defined as the potential to provide useful work or heat.
Power is the amount of energy consumed per unit time. Food
processing operations such as drying are energy intensive and
hence demand proper utilization to prevent unnecessary
expenditure of energy.

47. High quality of electrical power is
critical for the food and beverage
industry.
For instance, disturbances in the
supply of power to machinery in a
dairy plant can result in unexpected
downtime in processing and wastage
of valuable product.

48. Frequency
It is the number of wavelengths of a
wave that passes through a fixed point
per unit time. Frequency gains
importance in the ultrasound
processing of foods owing to its inverse
relationship with energy.
Ultrasonic frequencies in the range of
20–100 kHz are commonly used for
ultrasonic processing such as cleaning,
homogenization, and cell disruption
(Yamamoto et al., 2015).

49. Density
It is the measure of the mass of a
substance per unit volume.
Density is a mechanical property
of foods which is temperature-
dependent since volume expands
with an increase in temperature.
It is used to characterize a
food product and used in
process calculations.
The major application of
density in the beverage
(soft drinks) industry is to
provide the Brix value which
quantifies the sugar content

52. Assignment 1:
What is the best
Malaysian
breakfast?