Transcript Introduction to Food Engineering

ERT 426 Food Engineering
Semester 1 Academic Session 2016/17
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Subtopics
1. Background
2. Food Industry in Malaysia
3. Typical Food Manufacturing Processes
4. Recent Developments in Food Engineering
Research
5. Present Trends and the Future of Food
Engineering
6. Sociocultural Aspects of Some Critical
Points Limiting Progress
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1. Background
 Food engineering is a multidisciplinary
field of applied physical sciences which
combines science, microbiology, and
engineering knowledge for food and related
industries.
 Food engineering includes, but is not
limited to, the application of agricultural,
chemical, mechanical, civil and electrical
engineering principles in addition to food
sciences to food materials.
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Background
 Food Engineers:
 provide the technological knowledge transfer essential
to the cost-effective production and commercialization
of food products and services.
• When foods are used as raw materials they offer unique
challenges.
 Perhaps the most important concern in food processing
is the variability in the raw material.
 To achieve consistency in the final quality of a
processed food, the processes must be carefully
designed to minimize variations caused by processing.
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Background
 Food engineering is a very wide field of activities.
Prospective major employers for food engineers
include companies involved in food processing,
food machinery, packaging, ingredient
manufacturing, instrumentation, and control.
Firms that design and build food processing plants,
consulting firms, government agencies,
pharmaceutical companies, and health-care firms
also hire food engineers.
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2. Food industry in Malaysia
 Malaysia's food industry is as diverse as the multi-
cultures of Malaysia, with a wide range of processed
food with Asian tastes.
 In 2008, the food processing industry contributed
about 10% of Malaysia's manufacturing output.
 Companies in this industry are predominantly
Malaysian-owned.
 In Malaysia, the food industry is dominated by small
and medium scale companies.
 The major sub-sectors are fish and fish products,
livestock and livestock products, fruits, vegetables
and cocoa.
Information is taken from Malaysian Industrial Development Authority (MIDA)
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Food industry in Malaysia
 It is estimated that the present global retail sales in food
products are worth around US$3.5 trillion, and are
expected to grow at an annual rate of 4.8 per cent to
US$6.4 trillion by 2020.
 Malaysia's food exports amounted to RM17.9 billion
in 2008, while imports totalled RM28 billion.
 Malaysia remains as a net importer of food.
 Malaysia exported food products to more than 200
countries.
 The main products exported were:
1. cocoa (RM3 billion),
2. fisheries products (RM 2.5 billion),
3. margarine and shortening (RM 2.4 billion)
4. animal feed (RM1.2 billion).
Information is taken from Malaysian Industrial Development Authority (MIDA)
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Food industry in Malaysia
 Major food imports in 2008 were cereal and
cereal preparations, cocoa, vegetables
and fruits, dairy products and animal
feed.
 Raw materials such as cereals
and dairy products will
continue to be imported for
further processing for human
consumption as well as for
the production of animal feed.
ERT 426 Food Engineering
Information was taken from Malaysian Industrial
Development Authority (MIDA)
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Food industry in Malaysia
 Currently, Malaysia is the largest cocoa
processor in Asia and ranks fifth in the
world.
 However, most of the cocoa beans are
imported.
 Malaysia is one of the world major
producers of spices.
 In 2008, Malaysia's was ranked as the fifth
largest exporter of pepper and pepperrelated products (specialty pepper,
processed pepper and pepper sauces).
Information was taken from Malaysian Industrial Development Authority (MIDA)
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Food industry in Malaysia
The halal industry in Malaysia
provides large opportunities for
Malaysian manufacturers.
With a global Muslim population of
about 2 billion, the market for halal
food is estimated at US$547
billion a year.
ERT 426 Food Engineering
Information is taken from MIDA
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Food industry in Malaysia
 The concept of halal is associated with
food products which are of high quality
in terms of cleanliness, sanitation and
compliance with religious
requirements.
 Local halal food products can gain easy
access into world wide halal
markets as Malaysia‘s halal
certification is globally
recognised.
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Information is taken from MIDA
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3. Typical food manufacturing processes
Processing
Raw material
Pre-processing
Products
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Typical food
manufacturing processes
 During the last 30
years, the food
engineering
discipline has
evolved to
encompass several
aspects of food
processing.
 The diversity of
processes typically
employed in a food
processing plant is
illustrated in Figure 1.
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(Heldman & Singh, 1981)
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Typical food manufacturing processes
 Typical food processes may include:
i.
ii.
iii.
iv.
v.
vi.
sorting and size reduction,
transport of liquid foods in pipes,
heat transfer processes carried out using
heat exchangers,
separation processes using membranes,
simultaneous heat and mass transfer
processes important in drying, and
processes that may involve a phase change
such as freezing.
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4. Recent Developments in Food
Engineering Research
 Research in food engineering was initially focused on:
 the analysis of food manufacturing,
 the processing and packaging operations,
 the utilization of agricultural materials and energy,
 the environmental issues.
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Recent Developments in Food Engineering Research
 During the past two decades, however, chemical
engineering and food engineering have shown a
dramatic change in their research emphases because
of revolutionary developments in three fields:
1. Biotechnology
 particularly genetic engineering
2. Computer science and technology
 applied mathematics and modeling (e.g., kinetics,
neural networks, and fuzzy logic)
3. Material science
 especially understanding the relations between the
molecular structure and functional properties of
materials)
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5. Present Trends and the Future of Food Engineering
 Paradigm for Product/Process
Development in the 21st Century:
1. Development of key scientific "knowledge-based"
components (e.g., food properties)
2. Development of quantitative relationships
between food properties and quality attributes
which should be:
• Quantifiable • Reproducible • Relevant
3. Relationships (models) organized in computerbased information systems similar to those
available in the chemical industry for
thermodynamic properties (e.g., Aspen).
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Present Trends and the Future of Food Engineering
4. Application of models in specific developmental
tasks
5. Development and utilization of on-line sensing
systems for key food properties (eventually
similar sensing systems may be feasible for
quality attributes as well).
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Present Trends and the Future of Food Engineering
 Emulsification technology is important in
the creation of mayonnaise, peanut butter,
various full-fat and low-fat spreads, as well as
many beverages and flavor preparations.
The rheological and diffusional
properties of an emulsification process are
of fundamental importance as new analytical
and instrumental methods are available and
mathematical relations relating them to
process parameters can be established.
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Present Trends and the Future of Food Engineering
 Emulsion Technology-Based Foods:
1. Objectives of material science research:
Control of texture and mouthfeel
Control of storage stability and thermal stability
Ability to use alternative components to modify
nutritional and organoleptic properties
2. Knowledge-based surface properties are :
Free surface energy, surface viscosity, dynamic
tension, surface elasticity, surface charge
Rheological properties
Diffusivity of components
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Present Trends and the Future of Food Engineering
 Emulsion Technology-Based Foods:
3. Quantitative relational models have:
Sensory response versus physical properties
Physical properties versus temperature,
pressure and other variables.
4. Applications:
Low-fat spreads using fat mimetics
Design of emulsification systems
Incorporation of controlled release
formulations
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Present Trends and the Future of Food Engineering
5. Relevant new tools:
Image analysis (visible, IR, NMR, ESM)
Computer-aided simulation of structure
New mathematical tools (e.g., fractal
analysis)
6. Current status:
The physical aspects have undergone
advanced research in key corporate and
academic institutions
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Present Trends and the Future of Food Engineering
 Potential Approaches for Controlling Complex
Reactions in Foods:
1. Enzymes:
 Using substrate specificity of selected enzymes
reactions may be directed to produce desired products
(e.g., lipoxidases to control oxidation derived
compounds according to Vliegenthart of Utrecht and
Pratt of Purdue).
 Enzymes may also be added to remove undesirable
products or intermediates.
2. Other catalysts or inhibitors:
 Reactions may be directed by catalyzing or inhibiting
specific reaction steps (e.g., pH control in browning
reactions).
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Present Trends and the Future of Food Engineering
3. Addition of substrates or intermediates:
Reactions may be modified by adding specific
precursors of desired end products.
4. Localization of reactants or catalysts:
As in liposomes containing proteases in
cheese ripening (Kirby)
5. Controlling environmental factors:
Different steps may have different activation
energies or reactants of differing solubility;
regulating temperature, pressure, or water
activity will control reactions.
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6. Sociocultural Aspects of Some Critical
Points Limiting Progress
1. Reluctance of consumers to accept the following:
 Compositions perceived as unnatural (even those
that are natureidentical).
 Ingredients created or modified by genetic
engineering.
 Foods processed by nontraditional energy input
such as ionizing radiations.
2. Inadequate public understanding of the interface
between diet and health resulting in temporary interests
that often divert food product development from more
sound long-term objectives.
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