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This piglix contains articles or sub-piglix about Food industry
piglix posted in Food & drink by Galactic Guru
   
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Boilery


A boilery or boiling house is a place of boiling, much as a bakery is a place of baking. Boilery can also mean the process and equipment for boiling. Although they are now generally confined to factories, and usually boil industrial products rather than food, historically they were more common in daily life. Boileries are typically for boiling large quantities of fluid.

In the 17th to 19th centuries, boileries were used to convert sugarcane juice into raw sugar. These boileries were usually sturdy places, built from stone, and contained several copper kettles, each with a furnace beneath it., Sugarcane juice was treated with lime in large clarifying vats, before it was heated in copper kettles over individual furnaces. Due to their importance, many Western sugar plantations had their own boileries on site.

Soap would also be made in a boiling house.

Another use for a boilery is to make salt through the evaporation of brine water.,



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Canning


Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.

During the first years of the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food. The larger armies of the period required increased and regular supplies of quality food. Limited food availability was among the factors limiting military campaigns to the summer and autumn months. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars. Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior. The reason for lack of spoilage was unknown at the time, since it would be another 50 years before Louis Pasteur demonstrated the role of microbes in food spoilage.

The French Army began experimenting with issuing canned foods to its soldiers, but the slow process of canning foods and the even slower development and transport stages prevented the army from shipping large amounts across the French Empire, and the war ended before the process was perfected. Unfortunately for Appert, the factory which he had built with his prize money was razed in 1814 by Allied soldiers when they entered France.

Following the end of the Napoleonic Wars, the canning process was gradually employed in other European countries and in the US.



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Butter grading


Butter grading involves the grading, inspection, assessment and sorting of butter to quantify its quality, freshness, and conformity to legal requirements.

Butter sold in the United States is assigned one of three letter grades; AA, A, and B. By a 1923 act of Congress, all butter sold in the United States must be composed of at least 80% milkfat. Butter is graded based on the sweetness of its flavor, the quality of cream the butter was made from, the smoothness of its texture, and the degree of flavor impurities such as acidity, bitterness, feed, malty, musty, weed, and whey. The grade indication of the butter is usually displayed in the most prominent area of the packaging, although it may also be displayed on the side or elsewhere.

When grading butter, the inspector begins with a score of 100. Each defect in flavor, texture, color, or saltiness results in a subtraction of one-half, one, or one and one-half points, depending on the characteristic and the degree of the defect, whether it is slight, definite, or pronounced. Butter that exceeds certain workmanship dis-ratings is rated on flavor only, and can not attain the highest grades.

Grade AA butter, made from sweet cream, is the highest grade of butter, has a sweet flavor, and is readily spreadable. If the butter is salted, the salt must be evenly distributed and not interfere with the smooth texture of the butter. To get this grade, the butter must achieve a score of at least 93 out of a possible 100. It is widely available at most places food products are sold. Butter graded as "AA" does not necessarily indicate the butter may meet the expectations of gourmands.

Grade A, made from fresh cream, has a stronger flavor than grade AA butter. Butter of this grade must score 92 points. It is likely to be of a coarser texture than grade AA. Like grade AA, it is widely available at food markets across the country.

Grade B butter is the lowest grade of butter available for consumer use. It is often made from sour cream. Grade B butter must score at least 90 points, anything less can not be made available to United States consumers. The texture of this grade may be crumbly, sticky, or watery. This grade of butter is usually only used in cooking, or some manufacturing processes, although many consumers will find it perfectly palatable.

In addition, all U.S. butters must pass microbiological standards.

Butter, along with other dairy products, is given a grade of Canada 1, Canada 2, or Canada 3. Butter of the first grade cannot be made from cream given the second grade. Grade 3 butter is a processing grade used for product packaged and sold in bulk.



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Carbonatation


Carbonatation is a chemical reaction in which calcium hydroxide reacts with carbon dioxide and forms insoluble calcium carbonate:

The process of forming a carbonate is sometimes referred to as "carbonation", although this term usually refers to the process of dissolving carbon dioxide in water.

Carbonatation is a slow process that occurs in concrete where lime (calcium hydroxide) in the cement reacts with carbon dioxide from the air and forms calcium carbonate.

The water in the pores of Portland cement concrete is normally alkaline with a pH in the range of 12.5 to 13.5. This highly alkaline environment is one in which the steel rebar is passivated and is protected from corrosion. According to the Pourbaix diagram for iron, the metal is passive when the pH is above 9.5.

The carbon dioxide in the air reacts with the alkali in the cement and makes the pore water more acidic, thus lowering the pH. Carbon dioxide will start to carbonatate the cement in the concrete from the moment the object is made. This carbonatation process will start at the surface, then slowly move deeper and deeper into the concrete. The rate of carbonatation is dependent on the relative humidity of the concrete - a 50% relative humidity being optimal. If the object is cracked, the carbon dioxide in the air will be better able to penetrate into the concrete.

Eventually this may lead to corrosion of the rebar and structural damage or failure.

The carbonatation process is used in the production of sugar from sugar beets. It involves the introduction of limewater (milk of lime - calcium hydroxide suspension) and carbon dioxide enriched gas into the "raw juice" (the sugar rich liquid prepared from the diffusion stage of the process) to form calcium carbonate and precipitate impurities that are then removed. The whole process takes place in "carbonatation tanks" and processing time varies from 20 minutes to an hour.



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Check weigher


A checkweigher is an automatic or manual machine for checking the weight of packaged commodities. It is normally found at the offgoing end of a production process and is used to ensure that the weight of a pack of the commodity is within specified limits. Any packs that are outside the tolerance are taken out of line automatically.

A checkweigher can weigh in excess of 500 items per minute (depending on carton size and accuracy requirements). Checkweighers can be used with metal detectors and X-ray machines to enable other attributes of the pack to be checked and acted upon accordingly.

An automatic checkweigher incorporates a series of conveyor belts. These checkweighers are known also as belt weighers, in-motion scales, conveyor scales, dynamic scales, and in-line scales. In filler applications, they are known as check scales. Typically, there are three belts or chain beds:

For high-speed precision scales, a load cell using electromagnetic force restoration (EMFR) is appropriate. This kind of system charges an inductive coil, effectively floating the weigh bed in an electromagnetic field. When the weight is added, the movement of a ferrous material through that coil causes a fluctuation in the coil current proportional to the weight of the object. Other technologies used include strain gauges and vibrating wire load cells.

It is usual for a built-in computer to take many weight readings from the transducer over the time that the package is on the weigh bed to ensure an accurate weight reading.

Calibration is critical. A lab scale, which usually is in an isolated chamber pressurized with dry nitrogen(pressurized at sea level) can weigh an object within plus or minus 100th of a gram, but ambient air pressure is a factor. This is straightforward when there is no motion, but in motion there is a factor that is not obvious-noise from the motion of a weigh belt, vibration, air-conditioning or refrigeration which can cause drafts. Torque on a load cell causes erratic readings.

A dynamic, in-motion checkweigher takes samples, and analyzes them to form an accurate weight over a given time period. In most cases, there is a trigger from an optical(or ultrasonic) device to signal the passing of a package. Once the trigger fires, there is a delay set to allow the package to move to the "sweet spot" (center) of the weigh bed to sample the weight. The weight is sampled for a given duration. If either of these times are wrong, the weight will be wrong. There seems to be no scientific method to predict these timings. Some systems have a "graphing" feature to do this, but it is generally more of an empirical method that works best.



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Colavita


imageColavita USA

Colavita USA is a privately held, family operated Italian company that produces and imports olive oil, dried pasta, vinegar, and various sauces, among other Italian food products.

Colavita USA was in part founded by John J Profaci who, at the time, was a resident of Bensonhurst, Brooklyn. Profaci was introduced to Enrico Colavita in 1978 after Colavita came to the United States in search of someone who had knowledge of olive oil production. Profaci, who had been in the olive oil business for years, agreed to go into business with Colavita, and the business was born. Today, Colavita's output comprises roughly 9% of the total market. Colavita in Rome, Italy owns 80% of the United States importer.

The following is a list of companies and their respective products distributed by Colavita in the United States:

In 2011, Colavita moved from Elizabeth, New Jersey to its current location in Edison, New Jersey. In 2012 the company invested in a 1-megawatt solar system involving the installation of nearly 3,000 photovoltaic panels on the building's roof, which spans over 100,000 square feet. This green initiative not only benefited the environment, but the company as well— Colavita draws nearly 90% of its required energy from the solar panels. A significant amount of this energy is used to power the bottling and warehouse operations, which are located on site. As a result, over 1,600 metric tons of annual carbon offsets and 3.5 million pounds of greenhouse gasses were reduced from the outputs that the building would have previously expended.

Today, the company remains family-based as John Profaci Sr. works alongside his sons Anthony, John, and Robert. Enrico Colavita (now retired) passed the business to his nephew Giovanni, CEO of Colavita USA, as well as Giovanni's cousin Andre, CEO of Colavita Italy.



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Drum drying


Drum drying is a method used for drying out liquids from raw materials with drying drum. In the drum-drying process, pureed raw ingredients are dried at relatively low temperatures over rotating, high-capacity drums that produce sheets of drum-dried product. This product is milled to a finished flake or powder form. Modern drum drying techniques results in dried ingredients which reconstitute immediately and retain much of their original flavor, color and nutritional value.

Some advantages of drum drying include the ability of drum dryers to dry viscous foods which cannot be easily dried with other methods. Drum dryers can be clean and hygienic and easy to operate and maintain.

Other products where drum drying can be used are, for example, starches, breakfast cereals, baby food, instant mashed potatoes to make them cold-water-soluble.




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Edgett-Burnham Canning Company


Edgett-Burnham Canning Company, was founded in 1863 as the Wayne County Preserving Co. by Ezra Edgett of Camden, New York. The company was located all during its history, in Wayne County, New York.

All local produce and crops were grown at first on the factory farm, or purchased from area farmers. Featured were fruits, vegetables, and—it is said—even canned turkey and geese for Union troops during the American Civil War. The factory was located on the western side of the village of Newark and employed many seasonal workers. Entire families found work at the "factory" during the canning season and some worked full-time, as labeling and can making was done off season.

In 1889 Ezra Edgett died and E.K. Burnham, a local attorney joined the firm, helping Edgett's widow Harriett Edgett run the company. In 1908, the firm was incorporated as the Edgett-Burnham Company and E.K. Burnham's son had joined the firm. In 1889 Mary Flynn Miller was hired to be the first superintendent and in 1911 was succeeded by her nephew F. Eugene Flynn who had worked for the firm at age 12. Mr. Flynn served as Supt. and Vice President until he retired in 1949 with 60 years of service.

Edgett-Burnham was located first on the Erie Canal and the Barge Canal. Both waterways served the firm as avenues for shipping and receiving as did the West Shore Railroad that followed along the Erie Canal through Newark. Business was prosperous through World War One and World War Two, and into the early 1950s.

The company produced canned goods under the following labels:

By the middle 1950s only contract canning was done, packing corn, peas, beans and beets for large supermarkets and putting the customer's labels on the product. By the 1960s, any company doing business on or using the canal for dumping of waste water, found that times were changing. Regulations by New York State would require the building of expensive pre-treatment facilities. Edgett-Burnham Co. was sold to Perfection Foods who operated the firm until 1973. The entire parcel and buildings then passed to Rodney Graybill who developed the property, selling off parcels for a McDonalds, and other stores and developed the plant into Cannery Row Plaza.



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Enrober


An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate. Foods that are coated by enrobers include nuts, ice cream, toffee, biscuits and cookies. Enrobing is essentially a mechanized alternative to hand-dipping. Enrobing with chocolate extends a confection's shelf life.

Coating a confection in chocolate was traditionally a slow manual process involving dipping the pieces into melted chocolate by hand. As demand for chocolate-coated sweets grew, it became impractical or impossible to employ enough people to dip sweets into melted chocolate to keep up with required production capacity. To fulfill this need for high-capacity chocolate coating, the enrober machine was invented in France in 1903, brought to the United States, and perfected to perform the work of at least twenty people.

The process of enrobing involves placing the items on the enrober's feed band, which may consist of a wire mesh or containers in which the confection to be enrobed are placed, with each container having drain holes to recover excess chocolate. The enrober maintains the coating medium at a controlled constant temperature and pumps the medium into a flow pan. The medium flows from the flow pan in a continuous curtain and bottoming bed that the food items pass through, completely coating them. A wire mesh conveyor belt then transports the coated confection to a cooling area.



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Extrusion


Extrusion is a process used to create objects of a fixed cross-sectional profile. A material is pushed through a die of the desired cross-section. The two main advantages of this process over other manufacturing processes are its ability to create very complex cross-sections, and to work materials that are brittle, because the material only encounters compressive and shear stresses. It also forms parts with an excellent surface finish.

Drawing is a similar process, which uses the tensile strength of the material to pull it through the die. This limits the amount of change which can be performed in one step, so it is limited to simpler shapes, and multiple stages are usually needed. Drawing is the main way to produce wire. Metal and tube are also often drawn.

Extrusion may be continuous (theoretically producing indefinitely long material) or semi-continuous (producing many pieces). The extrusion process can be done with the material hot or cold. Commonly extruded materials include metals, polymers, ceramics, concrete, play dough, and foodstuffs. The products of extrusion are generally called "extrudates".

Hollow cavities within extruded material cannot be produced using a simple flat extrusion die, because there would be no way to support the centre barrier of the die. Instead, the die assumes the shape of a block with depth, beginning first with a shape profile that supports the center section. The die shape then internally changes along its length into the final shape, with the suspended center pieces supported from the back of the die. The material flows around the supports and fuses together to create the desired closed shape.

The extrusion process in metals may also increase the strength of the material.

In 1797, Joseph Bramah patented the first extrusion process for making pipe out of soft metals. It involved preheating the metal and then forcing it through a die via a hand-driven plunger. In 1820 Thomas Burr implemented that process for lead pipe, with a hydraulic press (also invented by Joseph Bramah). At that time the process was called "squirting". In 1894, Alexander Dick expanded the extrusion process to copper and brass alloys.



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