These resources are useful for learning more about the different processes and problems surrounding the aforementioned industries and for networking with like-minded industry professionals. Table 6 below lists a small selection of food-related groups and organizations and links to their websites. This guide provides a basic understanding of food processing equipment, including the types available and considerations for design, selection, and use. Additionally, it outlines some of the key terminology used in the food and food processing industries and offers a list of related professional societies and organizations which may provide additional information and resources.
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Removes foreign matter and contaminants—e. Closely related to, and often precluding, sorting processes Assesses several characteristics of food matter e. Tungsten lights candling Image processors Laboratory equipment. Operates similarly to and overlaps with dry cleaning processes Classifies and separates foreign matter and contaminants from raw food material based on a measurable physical characteristic typically size, shape, weight, or color.
Reduces the average particle size of solid food matter through mechanical processes involving compression, shear, or impact force. Increases the average particle size of solid food matter through mechanical processes, such as extrusion, agglomeration, or forming.
Extrusion Non-thermal extruders Single-screw extruders Twin-screw extruders Refrigerated extruders Agglomeration Rotating pans Rotating drums High-speed agitators Tableting equipment Pelletizing equipment Forming Bread molders Pie and biscuit formers Confectionary molders Enrobing machines.
Also referred to as emulsification Reduces the average particle size and increases the consistency of semi-solid and liquid food matter. Homogenizers Emulsifiers Colloid mills High shear mixers. Similar to, and often referred interchangeably with, roasting Employs heated air heated by convection, conduction, and radiation —and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor Assists in the preservation of food matter by destroying microorganisms and reducing the amount of moisture at the food surface Suitable for producing bread, crackers, biscuits, and other flour- based or dough-based products.
Baking ovens Direct heating ovens Indirect heating ovens Batch ovens Continuous and semi-continuous ovens. Employs heated water or steam to reduce the number of microorganisms and inactivate undesirable enzymes which can cause spoilage Also cleans, removes excess air from, softens, and improves the overall quality Typically follows preparation operations and precedes preservation operations, such as packaging, dehydrating, or freezing Suitable for fruits and vegetables.
Blanchers Steam blanchers Hot water blanchers. Employs heat to remove i. Dryers Convective dryers Contact conductive dryers Vacuum dryers Freeze dryers. Removes volatile solvents typically water from food material by boiling to increase the concentration of solid contents Increases the shelf life of food products due to the reduced water content, but also increases the rate of chemical deterioration Reduces the weight and volume of the final food product Typically precedes operations, such as crystallization, precipitation, and coagulation Suitable for liquid-based food products.
Heat exchangers Evaporators Condensers. Fryers Batch fryers Continuous fryers. Pasteurizers In-container pasteurizers Continuous flow pasteurizers Heat exchangers Plate heat exchangers Concentric tube heat exchangers. Similar to, and often referred interchangeably with, baking Employs heated air heated by convection, conduction, and radiation —and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor Assists in the preservation of food matter by destroying microorganisms and reducing the amount of water at the food surface Suitable for meats, nuts, vegetables, etc.
Employs natural and non-natural chemical substances to prevent or inhibit spoilage Can change the pH and other qualities of food material. Natural Salt salting Smokers smoking Acids e. Non-Natural Sorbic acid Sulfur dioxide Benzoic acid.
Over food technology products available. Extensive Bakeware Range. Great value basic, everyday, professional aluminium, smart silicone and premium heavy duty ranges available. Food Technology Consumables. With everyday low prices and great promotional offers as well. Special Offers - Food Technology. Alexey is also a founder and technology evangelist at several technology companies.
Previously, as a CEO of the Gett GetTaxi technology company, Alexey was in charge of developing the revolutionary Gett service from ground up and deploying the operation across the globe from London to Moscow and Tel Aviv. As new technologies evolve, so do customer requirements. A hotel room with WiFi is no longer a novelty — broadband When it comes to food, people want to know more about the product and all its ingredients — quality is Cookies help us enhance your experience and navigation.
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Please see our Privacy policy for more details. How Technology is Transforming the Food Industry. How market drives the changes in food and beverage The world around us is changing, and so does our attitude to what we eat. Demand for safe and healthy food Food production is growing fast, but it does not always mean that it is safe for customers.
Reducing of plastics waste Using plastic-free straws, cups, and plates is a growing worldwide trend. What are the key benefits of digital transformation in food and beverage manufacturing? A more accurate supply and demand forecast Inventory is a big part of food processing operations requiring a sizable investment in both buying and storing necessary products.
Reduced risks of the equipment breakage Using smart sensors is a revelation for many industries, including the food and beverage. Read also: The Future of the Digital Workforce in Manufacturing Also, some supply chains deal with products and ingredients that should always be fresh. Improved customer experience The faster the time flies, the more choices your customers get: the market is overloaded with products and services. Already a quarter of Dutch consumers want to know more about the origins of the meat they buy, fruit and vegetables are next on the list: 4.
Recipe flexibility in changing conditions While consumer demands are changing, food manufacturers should always be ready to adapt. How is technology used in the food industry? Robotics Various tech devices are aimed at making food production faster and safer. Drones The agriculture industry is setting up lots of challenges for business owners — the sphere is strongly dependent on weather conditions and the quality of soil and crops.
Main Benefits and Best Practices To provide a product of the highest quality, some companies have started using drones. Eco-friendly waste and packaging As consumers now are strongly focused on sustainability and healthy meals, brands have no other choice except to follow up with this trend.
Sensors Smart sensors transform the physical world of the production process into digital data and provide managers with priceless insights. Blockchain In the modern age, transparency rules. AI-based solutions How many products should you produce in a day, week, or month? Contents How market drives the changes in food and beverage What are the key benefits of digital transformation in food and beverage manufacturing?
From the cash register to the kitchen, technology is an integral part of how restaurants operate. Innovators are constantly coming up with new digital solutions to make running a restaurant easier, faster, and more profitable.
This tech revolution has turned once imagined solutions into foodservice necessities, entirely transforming the restaurant business. That's why many restaurants have started utilizing Bluetooth temperature monitoring systems to ensure their food and equipment are up to par.
Using handheld probes and fixed sensors, restaurants can manually or automatically measure the temperatures of their key assets in as little as four seconds.
Managers can program customized limits for each food and equipment and be alerted if any temperatures are beyond their acceptable threshold. These Bluetooth sensors can also wirelessly record temperature readings in a HACCP log so that employees do not have to. This prevents staff from falsifying daily reports and simply eliminates paper logs altogether. Wireless temperature systems ultimately take a proactive approach to food safety, helping restaurants to avoid product loss and most importantly protect customer safety.
Luckily, there is now software to help them get the job done. In just seconds, managers can generate and distribute a digital weekly schedule to all employees. Shift times and positions are optimized according to historical staffing patterns and forecasted sales levels to avoid over- or under-staffing.
These schedules also account for employee availability, time off requests, and shift swaps— all which are done directly through the app. This technology is even capable of monitoring sales and staffing budgets to reduce overtime and ensure profitability. In fact, restaurants using scheduling software have seen up to a 2 percent reduction in labor costs.
Thanks to scheduling software, getting the right people in the right place at the right time just got a whole lot easier. Virtual reality onboarding VR and HR come together to create the newest trend for employee management: Virtual reality onboarding.
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