Guide to the main equipment for food processing

 An important aspect of food processing and preparation is the issue of food quality control through industrial equipment.

Food processing equipment is a general term that refers to the components, processing machines, and systems used to handle, prepare, cook, store, and package food and food products.

The equipment in this category is mainly aimed at food processing. That is, they are manufactured to increase the palatability, censurability, digestibility, and preservation of the shelf life of foods.

On some occasions, some equipment is also used to perform preliminary or ancillary functions, such as food handling, preparation and packaging.

Types of food processing equipment

Depending on the demands of the operation, food processing equipment can be designed and built to handle food products of different compositions such as: solids, semi-solids or liquids.

In some preparations, there are other design considerations including specifications on the food grade material used. This to guarantee quality in construction, hygiene and government standards; depending on its characteristics such as size, cost and the integration of analytical or automation components.

Each of these features can influence equipment performance and efficiency, but choosing the optimal design and construction depends on the specifications and requirements of the particular food processing application.

This wide range of food processing equipment can be classified and categorized in several different ways: the shape of the final product, the mode of operation, application, among others. In this article, we will be guided by the industry standards and their respective functions.

preparation equipment

Within the food processing production cycle, the initial preparatory operations focus on preparing the food raw material for subsequent processes. Generally, the process can be mechanical or chemical, which involves separating desirable material from inferior or undesirable quality material.

By doing so, manufacturers are better able to ensure the production of consistent, high-quality foods and food products; as well as to eliminate foreign matter and contaminants that can degrade or damage the food material and/or equipment.

Among the main equipment we can find:

· transport carts

· transport bands

· rotary tables

· turners

· Dicers

· mills

· mixers

cooking equipment

Thermal processing or cooking equipment, that is, equipment that heats food, can cause not only physical changes in the food material, but also chemical, biochemical, and biological changes.

These changes can transform and affect the overall quality of the resulting food products, such as by altering chemical structure or improving flavor, and serve as a method of preservation by inhibiting or destroying microorganisms or enzymes that cause spoilage.

There are many unit operations employed during the thermal processing stage, including blanching, baking, roasting, and frying.

It uses hot air (heated by convection, conduction and radiation) and, in some cases, steam, to heat and produce physical and chemical changes in the food material, such as texture or taste. In turn, it also helps to preserve food matter by destroying microorganisms and reducing the amount of moisture on the surface of food.

There is different cooking equipment, suitable for producing meats, vegetables, bread, biscuits and other products based on flour or dough, such as the following:

· Tip-over fryers

· frying lines

· pots

· ovens

· pans

preservation equipment

Preservation equipment removes volatile solvents (usually water) from food material by boiling to increase the concentration of solid content.

These processes increase the shelf life of food products due to reduced water content, but also increase the rate of chemical spoilage.

Typically, preceding operations such as crystallization, precipitation, and coagulation, this process is suitable for liquid-based food products.

Although there is significant overlap between thermal processing equipment and preservation equipment, the preservation stage is ultimately intended to prevent or inhibit spoilage and thus 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 or limit microorganisms and enzymes within the food material.

Butter Equipment Manufacturer in India

Butter Auger Trolley