presentation chapter 4,fluid and foodtech,physics

8/14/2019 Presentation Chapter 4,fluid and foodtech,physics

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Prepared by : Group 3Faizol, Syakira, Puteri,Hajar, Mira


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Fluids are material that can flow, and theyinclude liquid and gases.

There are several application of fluids in

food technology such as :3)Pressure

4)Supercritical Fluids

5)Procedyne Fluid Bed Processor

6)Fluid-flow Application


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The main reason for this application is lethaleffect of high pressure on microorganisms.

In proteins, the survival of extremophilic

bacteria is due to the highly efficientstabilization mechanisms such as van derWaals contacts, hydrophobic effects,intramolecular hydrogen bonding or disulphide

bridges. Thus, it can eliminate significant amounts of

microbes.


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Food prepared in a pressure cooker is readyin about one-third the time of cooking onthe stovetop or in the oven.

Quick cooking can translates into lessvitamin and mineral loss.

So we can cook the vegetables, beans,meats and others more faster and reducethe losing of a vitamin and mineral thatsimportant for our health.


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Pressure cookers work by forming anairtight seal, so when the liquid comes to a

boil, pressure builds up.The trapped steam causes the temperature

of the liquid to rise. Normally, water boils at 212 degrees

Fahrenheit. With a pressure cooker, thattemperature can be raised to 250 degreesFahrenheit, resulting in much fastercooking.


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A supercritical fluid has both the gaseousproperty of being able to penetrate

anything, and the liquid property of beingable to dissolve materials into theircomponents.

It offers the advantage of being able to

change density to a great extent in acontinuous manner.

On this account, use of carbon dioxide orwater in the form of a supercritical fluidoffers a substitute for an organic solvent inthe fields of the food industry.


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A schematic diagram of a supercritical fluid batch extraction.


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Procedyne systems operate on electricity, naturalgas or fuel oil, thermal fluids, steam, or hot air orwater, and are highly efficient, even at high

temperature. The fluid bed food processor is designed for to

facilitate quick and easy cleanout after the producttreatment is completed.

It heat a powder or granular food material and

constructed of stainless steel or other suitablealloy.

It can operate from 60 up to 660F (15-350C) andoffers excellent temperature uniformity and precisetemperature control.

Indirect heating provides high capacity andprotection of the product.

Precise temperature control, combined with uniformand complete fluidization, provide for reproducible,high-quality product with extremely high yield.


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A diagram of procedyne fluid bed processor


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The aspects of fluid flow in food technologyare:

2)Measurement in fluids including pressuresand flow rates.

3)Production of fluid flow by means of pumpsand fans.


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When dealing with fluids, it is important tobe able to make and to understand

measurements of pressures and velocitiesin the equipment. Only by measuring appropriate variables

such as the pressure and the velocity can

the flow of the fluid be controlled. When the fluid is a gas it is usually movedby a fan, and when a liquid by a pump.

Pumps and fans are very similar in principleand usually have a centrifugal or rotatingaction, although some pumps uselongitudinal or vertical displacement.

presentation chapter 4,fluid and foodtech,physics

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