1	Chemical and biochemical operations
2	Unit Operations
3	Mixing Mixing: The production of a homogenous mass from two or more components
4	Heat Transfer Heating Pasteurization, sterilization Boiling, baking…. Cooling Freezing, refrigeration
5	Separation Separation of components on the basis of some physical property Density Size Boiling point
6	Size Adjustment Reduction of the size of particles in a food Grinding Cutting Slicing Milling Combining smaller particles into a larger mass Curds ® Cheese
7	Mass Transfer Mass transfer: The transfer of mass into or out of a substance based on physical properties The transfer of a chemical compound from one phase to another Examples: Evaporation: liquid gas Diffusion: high concentration low concentration
8	Mass Transfer Examples of processes with mass transfer Drying Evaporation Salt diffusion through cheese curd Smoke diffusion through meat
9	Fluid Flow Fluid flow: Transfer of a fluid from one point to another Gravity flow Pumping
10	Fluid flow by pumping Some pump types: Positive Displacement Rotary lobe Piston Progressing cavity Centrifugal Factors affecting pump choice?
11	Rotary lobe pump
12	Piston pump
13	Progressing cavity pump
14	Centrifugal pump
15	What are the unit operations for...
16	What are the unit operations for making... Cookies? Canned diced tomatoes? Homogenized, pasteurized milk?
17	Chemical and biochemical operations
18	Unit Processes Many food processes involve combinations of more than one unit operation and/or chemical or biochemical operations
19	"Homogenization" Homogenization Fluid flow Size reduction Heat transfer Pasteurization Fluid flow Heat transfer
20	"Cheesemaking" Cheesemaking Fluid flow Mixing Heat transfer Size adjustment Mass transfer Separation
21	"Frying (potato chip" Frying (potato chip) Extrusion (to make cocoa puffs) Canning (using rotary retort) Bread making
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