Project
1 Report:
You will receive color pictures of each instrument or piece of equipment. Each student will submit his or her own report.
1. For each piece of pilot plant equipment listed below, do the following:
a. Label the pictures with the components listed for each piece of equipment. Use arrows and neatly written labels to identify the parts.
b. Indicate the flow pattern of the food product through the equipment
c. Indicate the purpose of the equipment in food processing (ex: HTST pasteurizer - to kill the most heat resistant, vegetative pathogen in a fluid food)
d. Name the primary unit operation(s) performed by the piece of equipment (fluid flow, heat transfer, size adjustment, mass transfer, separation, mixing)
2. For each analytical instrument listed below, do the following:
a. Label the pictures with the components listed for each instrument.
b. Indicate the purpose of the instrument in food evaluation.
c. Provide a brief, step-by-step procedure for use of the instrument
PILOT PLANT EQUIPMENT & INSTRUMENTS:
Food
analysis instruments
pH meter
Colorimeter
Texture analyzer
Particle size analyzer
Water
activity meter
Moisture analyzer
Viscometer
Meat
Pilot Plant (
Grinder
Meat slicer
Piston sausage stuffer
Bowl chopper
Smokehouse/Oven
Curing solution injector
Tumbler
Parker
Hall Pilot Plant
Centrifugal pump
Rotary lobe positive displacement pump
Cream separator
HTST (high temperature, short time) pasteurizer
Homogenizer
Batch ice cream freezer
Continuous ice cream freezer
Cheese vat
Colloid mill
Ultrafiltration unit
UHT processor and aseptic filler (Microthermics)
Liquifier
Howlett
Hall Pilot Plant
Extruder
Tomato peeling line
Dicer
Abrasive peeler
Slicer
Electric kettle
Pizza or Deck oven
Convection oven
Proofing oven
Steam injection oven
Sheeter
Fryer
Rotary retort
Still retort
Donut maker
Vacuum evaporator