experimental report introduction to food technology bf2511e

TABLE OF CONTENT4 Double jacket tank5 Liquid piston filling machine6 Infrared roasting machine4 The purpose of mechanical and thermal process 5 Analysing factors effecting processing pro

HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY SCHOOL OF BIOLOGY AND FOOD

TECHNOLOGY

***

Centre for Training and Food products Development

EXPERIMENTAL REPORT

Introduction to Food Technology – BF2511E

Lecturer: Ph.D Đỗ Thị Yến

MSc Bùi Uyển Diễm BSc Nguyễn Ngọc Viễn

Student name: Nguyễn Cao Sơn

Student ID: 20211263

Class: BF2- E12 02

Class ID: 725337

Group: 2

Hanoi, 11/2022

First of all, the food industry, which provides the only source of energy and nutrition for humans obviously plays an important role in our life The development of science and technology must be constantly growing to meet the enormous global demand for food As we can see when the pandemic breaks down, the traffic is blockaded, food is the number one priority for all everyone who must stay home

Introduction to Food Technology provides some basic knowledge about food industry and paints a simplified picture of the food industrial processing in

a factory with giant scale Besides having acknowledged the general understanding and summary of the food industry, I also had studied more about some food machines and devices as well as food processes in the Center for Training and Food products Development

I had opportunities to experiment with the modern technique, to learn about the theory and operating of some devices I also had manually participated

in the manufacturing of chili sauce and roasted sunflower seed in a pilot scale Based on all the lessons, this experimental report will point out some basics about food machines and devices as well as manufacturing some products Finally, specially thanks to Mrs.Yến, Mrs.Diễm and Mr.Viễn who have always accompanied and followed us closely in every lessons

TABLE OF CONTENT

INTRODUCTION PRACTIC

E 1

STUDY ON EQUIPMENT AND EQUIPMENT

OPERATION IN CENTER FOR TRAINING AND FOOD PRODUCTS DEVELOPMENT

1 Hammer Mill

2 Screw type continuous cooker

3 Pulper

4 Double jacket tank

5 Liquid piston filling machine

6 Infrared roasting machine

PRACTIC

E

2

MANUFACTURING SEED PRODUCT ON INFRARED ROASTING EQUIPMENT

1 Materials and equipment

2 Processing flow

3 Evaluating and analysis

4 The purpose of mechanical and thermal process

5 Analysing factors effecting processing productivity and product quality

PRACTIC

E

3

MANUFACTURING OF FRUIT AND VEGETABLE

PRODUCT AT PILOT SCALE

1 Materials and equipment

2 Chili sauce processing flowchart

3 Purposes of mechanical and thermal process

4 Factor affects product quality

PRACTICE 1:

STUDY ON EQUIPMENT AND EQUIPMENT OPERATION IN CENTRE FOR TRAINING AND FOOD PRODUCTS

DEVELOPMENT

1.Hammer Mill

TECHNICAL DATA:

- Series: TA1D

- Productivity:

100kg/h for wet products

10kh/h with dry products

- Power supply: 380V three phases

- Rotation speed: 1100- 2400 rpm

STRUCTURE:

- Rotation motor

- Rotation screw

- Crushing hammers

- Safety lid

- Crushing process control system

- Shell

OPERATION PRINCIPLE:

- After being washed and sliced into the proper size and shape, materials are put into the mill through the upper gate

- Materials are then chopped and pressed into smaller pieces under the effect of spinning screw and rotating crushing hammer

- Through the small holes under the mill, the ground materials are automatically set out

- The materials that have not reached the size yet are continuously rotated and pressed again by grinding wheel until they reached the required size

- The device works automatically and continuously as the materials are constantly fed

MANUAL OF EQUIPMENT:

- Step 1: Connect the power supply by turning the 3 phases electricity switch at 45°

- Step 2: Turn on the power of the device

- Step 3: Press ‘Reset’ button If the light hasn’t active yet then check the tightness

of the grinding cask and the emergency button

- Step 4: Press ‘Start’(green) button to start and ‘Off’(red) button to shut down the motor

- Step 5: Regulate the speed properly to match the required speed of the grinding materials

CAUTION:

- Do not forget to turn off the main switch everytime you have to test an electric component or disassemble a component of the generator

- Do not put your hand through the gate of the grinding chamber

- Ensure the grinding chamber is fully closed before and during operating for the safety of human, device and products

- Announce the device manager if there is any problem

MECHANICAL PROCESS:

- Cutting, crushing and grinding in order to reduce the size of material for the ease

of others future processes (particularly in manufacturing chili sauce, it’s for the ease

of heating evenly and rubbing process)

2 Screw-type continuous cooker

TECHNICAL DATA

- Seri: TA15D

- Steam Supply: 20kg/h at 1 bar

- Water supply: from main

- Power supply: 380V three phases

- Rotating screw with various speed

- Fast heating speed

STRUCTURE:

- Motor system

- Rotating screw

- Steam control valves (manual and automatic)

- Stagnant water discharging valves

- Water supplying valve

- Pressure stabilizer system

- Steam temperature sensor

- Output temperature sensor

- Control system

- Inner compartment contains materials

- Outer compartment contains heating steam

OPERATION PRINCIPLE:

- Material is immediately and automatically put into the heating chamber after being grinded

- The rotating screw ensures that the material is heated evenly and also transfers the material along the body

- The heated material is put out through another pipe

MANUAL OF EQUIPMENT:

- Step 1: Connect the power supply by turning the 3 phases electricity switch at 45

- Step 2: Press “Reset” button then press “Start” (green) button to start the motor Press “Off” (red) button to shut down the motor

- Step 3: Choose automatically heating mode(Auto) or manually operating mode(Manual) and set up heating temperature

- Step 4: Open the main steam supplying valve and other ways into the equipment then open the stagnant water discharging valve

CAUTION:

- Do not touch any parts of the equipment or pipes that contains heating steam

- Announce the device manager if there is any problem

THERMAL PROCESS:

Fast heat the material to bring it to desired temperature Particularly in manufacturing chili sauce, this process heat the grinded material to increase the rubbed powder and ease the process of removing skin and seeds

3 Pulper

TECHNICAL DATA

- Series: TA16D

- Power supply: 380V three phases

- Rotation Speed: 360 rpm

- Soft fruit seeds as: tomato, apples, pear oranges, grape, banana,

STRUCTURE:

- Rotation motor

- Rotating shaft including 3 brushing blades

- Scrub net has small holes with different sizes for desired smoothness

- Steel support frame

- 1 valve to supply water if needed

- Lower hopper (on the side) for rubbed powder

- Upper hopper (in the front) for shell, discharged particles

- Control system

- Sensor valve to open and close the door of the scrubber

OPERATION PRINCIPLE:

- Materials after grinding and heating are supplemented with water (to spread the rubbing solution to the scrubbing net and increase rubbing productivity) is passed through the hopper into the scrub chamber

- When the motor works, the brushing blades rotates with the shaft , squeezes the fluid into the net

- The unneeded particles such as shells and seeds are retained and discharged through the upper hopper

- The rubbed powder get through holes in the net flows out through the side hopper

MANUAL OF EQUIPMENT:

- Step 1: Connect the power supply by turning the 3 phase electricity switch at 45°

- Step 2: Turn on the power of equipment

- Step 3: Use ‘Start’(green) button to turn on and ‘Off’(red) button to turn of the motor

- Step 4: Regulating the scrubber motor speed by the turning switch

CAUTION:

- Ensure the scrubbing chamber is closed entirely

- Frequently check the amount of waste matter in the scrubbing chamber and remove if needed to avoid the motor being overloaded

- Announce the device manager if there is any problem

MECHANICAL PROCESS:

Rub the grinded mix to get the rubbed powder and remove undesired particles such

as seeds, skin, etc

4 Double jacket tank

TECHNICAL DATA

- Series: TA25D

- Power Supply: 220V single phase

- Fast heating speed: 7- 10 mins to 100 Co

- Used for cooking or heating while mixing the juice for a short time

STRUCTURE:

- Motor connected to rotation shaft with mixing blades

- System of pressure gauges and temperature control

- Valves system for steaming air, stagnant water discharging and water supplying.

- Inner compartment containing materials

- Outer compartment containing steaming air

OPERATION PRINCIPLE:

- After going through the pulper, the rubbed powder is put into the tank through the upper lid

- The outer compartment containing steam transforms heat to the materials in the inner compartment

- The mixing blades are automatically rotating during the heat process to ensure the materials will be heated evenly

- After heating, pour out the materials manually through the upper lid

MANUAL OF EQUIPMENT:

- Step 1: Check the power supply and turn on the mixing blades motor

- Step 2: Open the steam supply valve, discharge the stagnant water and open the air discharging valve

CAUTION:

- Avoid touching the parts containing heating steam

- When temperature reach the requirement, to avoid excess heat, the steam discharging valve must be closed a bit or fully

- Absolutely never let the pressure excess 4 bar

- Announce the device manager if there is any problem

THERMAL PROCESS:

- Heat the fluid fast while agitating to bring the fluid to desired temperature and also cooked evenly

5.Infrared roasting machine

TECHNICAL DATA

- Seri: TA188D

- Power supply: 380V three phases

- Max temperature: 200oC

- Used for nuts roasted: coffee, cocoa, groundnuts, sunflower, soybean

STRUCTURE:

- Outer shell (steel insulation)

- 2 funnels to put materials into the device

- Doors to put final products out

- Vent

- Roasting chamber

- Ceramic system for emitting infrared rays

- Mixing blades

- Empty compartment with dust collecting screw system

- Centrifugal suction device

OPERATION PRINCIPLE:

- Materials are put into the roasting chamber through the funnel on top

- The resistor is designed in special- material When a direct current flows through the resistors, it is heated and radiated by infrared rays

- The heat generated by the infrared radiation heats and roasted the materials

- The mixing blades rotating continuously ensure that the material is roasted evenly

MANUAL OF EQUIPMENT:

- Step 1: Connect the power supply by turning the 3 phases electricity switch at 45°

- Step 2: Discharge all the left over seeds in the device before using

- Step 3: Press ‘Reset’ button then press ‘Start’(green) button to turn on and

‘Off’(red) button to turn off the device

- Step 4: Set up the appropriate mode and temperature Turn on the mixing blades

CAUTION:

- Do not touch the heat- unproved part of the device

- Wait for the temperature to reach desire before loading the materials in through the top funnel

- Check the air discharging valves before starting

- Loading the materials in slowly, not all at one

- Remember to turn on the mixing blades to roast evenly

- Announce the device manager if there is any problem

THERMAL PROCESS:

- Heat, roast or dry materials especially for different types of seeds Particularly

in manufacturing of roasted sunflower seeds, this process does all the main jobs such as dry, roast, mix to make sure the products accomplish the best quality: perfectly roasted, bright white seed, yellow shell and full of aroma

PRACTICE 2 MANUFACTURING SEED PRODUCTS ON INFARED ROASTING

EQUIPMENT

1.Materials and equipment

1.1.Materials:

- Sunflower seeds: 5.0 kg (especially the sunflower seeds should be the same size and remove damaged seeds)

1.2.Equipments:

- Infra-Red Rays Toasting Machine

- Air blower

- Heat sealer

- Scale

2 Processing:

Step 1: Cleaning

+ Clean the infra-red rays toasting machine with air blower

+Remove any excess material left in the machine

Step 2: Producing roasted sunflower seeds

+ Select the same size and remove damaged seeds and then wash it several times +Turn on the device and close all doors such as the steam outlet, product outlet, and sampling door to ensure rapid heat generation and a satisfactory temperature setting of 115°C

+Pour the whole grain into the container without opening the stopper to prevent the product from falling inside until the required temperature is reached

+ After about 10 - 15 minutes the temperature reaches the required level, open the steam outlet, turn on the mix mode and open the door to let the seeds fall into the machine and the temperature difference begins to take place on the meter (the lowest temperature is 91°C then starts to increase)

+ After about 20 minutes, take the first sample:

The seeds still have a slightly pungent, smell are still plastic

+ Next 10 minutes continue to take the second sample

The seeds are still slightly moist, have lighter mass, the color is forming, and taste

a little acrid

+ Then take a sample every 5 minutes

Sample 3 Seeds are starting to yellow, crunchy, and dry but not fully ripe

Sample 4 The seeds turn yellow and not many other changes +After more than 40 minutes of final sampling before incubation

Sample 5 The seeds are ripe, slightly crunchy and very fragrant

+ Proceed to incubate for another 10 minutes to make the seeds more crispy before letting them cool

Step 3: Packaging

+ Divide the product evenly into the bags for packing and sealing with a heat sealer

3 The purpose of mechanical and thermal processes:

- Washing and cleaning – mechanical process: to remove the dirt and dust from the seeds, to eliminate rotten, molly, and damaged seeds

- Roasting and incubating – thermal process: to heat the seeds until reaching perfect ripening, color, crunchiness, aroma, and taste

- Air blowing – cooling process: to cool down the seeds for packaging

- Heat sealer and packaging- mechanical process: to prolong the longevity and strengthen the quality of products

4 Analysing factors affecting processing productivity and product quality.

Initial material mass 5.0kg

Final products mass 4.3kg

Productivity 86%

-The factors affecting productivity are mistakes in reading scale numbers, mistakes with equipment, loss due to moisture, loss due to eliminated seeds, and loss due to sampling seeds

-The factors affecting product quality are the roasting model, roasting time and the preciseness of equipment, preparation stage, packing stage

+ If there is a mistake in operating the Infra-Red Rays Toasting Machine, there could be a loss of productivity or various undesired states of products such as moist, cooked unevenly, burned, no crunchiness, etc

+ Carelessness in washing and cleaning could lead to remaining damaged seeds, dirty seeds, broken seeds, etc

+ Not sealing the package fully could shorten the longevity of products

PRACTICE 3