BIO3810: Food Processing Report - Product Composition Analysis

This report provides a comprehensive analysis of the food processing of condensed soup. It begins by examining the product's composition, including non-fat solids, fat, and water content, along with the composition of raw ingredients. The report then delves into the typical production process, including the manufacturing steps and a process flow diagram. It discusses the use of pumps and conveyor belts for ingredient and product movement, and determines the heat energy required for the process, considering heat exchangers. The analysis covers various aspects of food engineering, from ingredient selection to energy requirements, providing a detailed overview of the production of condensed soup. This report is a student contribution to Desklib, a platform offering AI-powered study tools.

Food Processing

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Analysing the product’s composition in terms of non-fat solids, fat and water content.
Researching the composition of the raw ingredients used...........................................................1
TASK 2............................................................................................................................................3
Researching how the product is typically produced....................................................................3
TASK 3............................................................................................................................................4
Discussing whether a pump/s or conveyor belts will be required to move any of the ingredients
and product through the process..................................................................................................4
TASK 4............................................................................................................................................5
Determining any heat energy required for the process................................................................5
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food processing is any e of a variety of operations which are taking place for converting the raw
food stuff into finished suitable and consumable, cooking or storage product. Food processing is
basically known as food engineering which generally includes the basic preparation of food,
altering the food product into another form and preserve and pack it for the end users and
consumers. The report is based on food processing of a particular food product which is
condensed soup. It is a type of soup which is prepared with reduced portion of water and once it
reaches to the consumers day as water or milk according to the preference and the mixture is
heated. The report analysis the products composition of Campbell’s ready to use chicken broth in
terms of fat non-fat solids and water. An evaluation research is conducted about the typical
production steps for the product. And any heat energy which is required for the process is
determined and elaborated in the report.
TASK 1
Analysing the product’s composition in terms of non-fat solids, fat and water content.
Researching the composition of the raw ingredients used.
The best issue starts with the quality of ingredients which are required for developing ready-to-
use growth are condensed soup. Campbell’s chicken Ready to use chicken broth is the main food
product which is considered for the report. The chicken broth is prepared using all quality
ingredients and all natural flavours. Chicken broth is seasoned to perfection with authentic
flavours which makes it enjoyable for the consumers. Campbell’s bricks are made with all the
natural flavours and ingredients with no artificial colours. These roads provider flavourful
foundation and delicious base for the home made source of consumers also elevating the flavours
in that side dishes. The broth have all the rich and robust flavours which are required by the food
lovers in all different varieties of broths reduced by the soup company.
Ingredients used in ready to use chicken broth:
 Chicken broth ( water, chicken stock)
 Salt
 Barley yeast extract
 Dextrose
 Natural flavour
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 Disodium inosinate
 Disodium guanylate (natural flavour enhancer)
 Potassium chloride (salt substitute)
 Canola or soybean oil
Composition of the product:
Per 150 ml Serving Amount % Daily Value
Calories 10 10
Fat 0 g 0%
Saturated fat 0 g 0%
Trans fat 0 g 0%
Sodium 570 mg 24%
Cholesterol 0 mg -
Carbohydrate 1 g 1%
Fibre 0 g 0%
Sugar 1 g -
Protein 1 g -
Vitamin A 0 0%
Vitamin C 0 0%
Calcium 0 0%
Iron 0 0%
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TASK 2
Researching how the product is typically produced.
RAW MATERIAL
A wide assortment of nourishments and seasonings are utilized to make consolidated soup. Meat,
for example, hamburger and chicken, is utilized to make soup stock and as a fixing. Vegetables
can incorporate broccoli, cabbage, corn, green beans, lima beans, okra, onions, peas, tomatoes,
and white potatoes. Grains incorporate noodles, rice, and grain. Flavors and seasoning
incorporate allspice, straight leaves, celery seed, cloves, curry powder, parsley, pepper, salt,
sugar, and thyme. Flour and squashed yams are utilized as thickeners. Water is utilized in the
cooking procedure, however by and large counterbalanced by the thickeners. Vegetable and
soybean oil are utilized as a covering operator to forestall overflows during the cooking
procedure. Worcestershire sauce is likewise utilized in consolidated soups. It is produced using
anchovy pith, clover, garlic, malt vinegar, meat separate, molasses, shallot, sugar, and tamarind.
Additives, for example, monosodium glutamate (MSG), might be added to drag out the soup's
time span of usability. MSG is a salt gotten from ocean growth and vegetable proteins.
MANUFACTURING PROCESS
Making the stock
 1 Equal pieces of lean hamburger and overwhelming bones are set in 220-lady (833-1)
iron pots and secured with cold water. The meat is permitted to drench for 15—20
minutes before the warmth is turned on. The water is gradually warmed until it reaches
boiling point after roughly 60 minutes. During this procedure, filth ascends to the top.
The filth is skimmed off routinely by automated since quite a while ago took care of
skimmers and disposed of.
 2 The stock cooks for six to eight hours, until the meat is diminished to shreds. Water is
added to keep the stock at a steady level. Flavours are mixed together and added to the
stockpot. Toward the finish of the cooking time, the stock is poured off. A screen in the
base of the pot traps the meat and bones.
Canning the Soup
 The soup is currently increasingly like a thick sauce because of the absence of water,
along these lines making the soup dense. The soup is next funnelled to the canning
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segment where overhead valves empty it into jars. The valves are set to discharge a
similar measure of soup into each can. The filled jars are then precisely fixed.
 The jars are passed on to a tall, barrel shaped steam cooker called a counter. There the
jars are exposed to impacts of warmth for around 30 minutes for sanitation purposes.
 The jars are precisely lifted out of the answer and put on a transport line. Water is
showered onto the jars to cool them.
 The jars are passed on to the marking station and names are joined.
TASK 3
Discussing whether a pump/s or conveyor belts will be required to move any of the ingredients
and product through the process.
A Fluid transporter is used, In a food preparing plant, it isn't unexpected to move food starting
with one activity then onto the next utilizing a wide scope of item taking care of hardware. For
fluid nourishments, different sorts of siphons are utilized, though, strong food sources are
frequently taken care of utilizing transports. To structure a siphoning framework, the initial step
is to know the properties of the nourishments, for example, thickness and consistency. The
siphoning framework is structured dependent on the congruity condition. To portray the
progression of a liquid, a dimensionless number, Reynolds number, is utilized. Tentatively
inferred connections are utilized relying upon the stream conditions. Grinding between the liquid
and the encompassing dividers of the channel or pipe must be represented in the plan
estimations. Bernoulli condition is determined utilizing power balance on a liquid component.
Advantages of Fluid Transport
 In any food processing plant it is very important that fluids are transported therefore fruit
transportation is very important and essential operation.
 Movement transportation part of the fluid can be very simple but also can be very
complex depending on plant layout and the operational size .
 The main element which affects the efficiency of fluid transport is the design of the
equipment. Mostly pipe system and pump selection is used and considered as one of the
most important area.
CONVEYOR BELTS
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CONVEYOR system are intended to move a lot of materials at a speedier pace than, and part of
the expense of, physical work. Both pneumatic and mechanical passing on frameworks are
generally utilized in food handling plants. This article will cover the rudiments of mechanical
transports. Frequently called the workhorses of material taking care of frameworks, mechanical
transports are even, disposed, or vertical gadgets used to move or transport mass materials from
direct A toward point B. The expression "mechanical transport" really covers a wide
combination of gadgets, going from belts to plate to basins, that can be utilized to move materials
or items through the assembling procedure in a robotized way. Transports can securely move
materials starting with one level then onto the next, which when done by people could be costly
and exhausting.
ADVANTAGES OF CONVEYOR BELTS
 Simple to clean without destroying the transports
 Impermeable to bacterial operators
 Impervious to compound items, oils and oil
 Mono-material belts dispense with the danger of fraying and item tainting
 Waterproof and decay safe items
 On location welding that lessens creation vacation
 Choice to add a scrubber to all transport lines in the range
KEY COMPONENTS AND TERMS
While a wide assortment of transport types exist, every transport incorporates:
 a belt, basin, screw, vibrating plate, cylinder or some different way to deal with the
material to be passed on
 a drive instrument or some likeness thereof, frequently a customizable speed drive or
force system that empowers control of the speed of the gadget
 a structure or remain to help the transport
 engine controller to begin, stop, quicken, or decelerate the transport drive
TASK 4
Determining any heat energy required for the process.
A heat is a gadget which moves heat starting with one medium then onto the next, a Hydraulic
Oil Cooler or model will expel heat from hot oil by utilizing cold water or air. Then again a
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Swimming Pool Heat Exchanger utilizes high temp water from a kettle or sunlight based warmed
water circuit to warm the pool water. Heat is moved by conduction through the exchanger
materials which separate the mediums being utilized. A shell and cylinder heat exchanger
disregards liquids through and tubes, where as an air cooled heat exchanger goes cool air through
a center of blades to cool a fluid.
More complex and demanding products with particles and higher or variable consistency require
heat exchangers with an increasingly intricate cylinder configuration to advance the right item
stream. Tetra Pak offers heat exchangers that are appropriate for use with a wide range of various
types of items. High warm effectiveness is something that they all share for all intents and
purpose, empowering low vitality utilization.
Plate Heat Exchanger
Plate Heat Exchangers work in especially a similar route as a shell and cylinder heat exchanger,
utilizing a progression of stacked plates instead of cylinders. Plate heat exchangers are typically
brazed or gasketed relying upon the application and liquids being utilized. Their conservative
tempered steel development settles on them a perfect decision for use with refrigerants or in food
and drink handling.
Plate heat exchangers are used and Consist of plates clasped together, with gaskets fixing the
edges. - Product and warming or cooling media stream on inverse sides of the plates - Special
examples pushed on the plates increment choppiness in the liquid streams to build heat move rate
- Suitable for low thickness items without (or with just little) particulates
Advantages include:
 Large heat move surface
 Effortlessness,
 Effectively destroys for examination or cleaning,
 Limit can be effectively expanded by including more plates, less expensive (for
warming/cooling to inside 1oC of media),
 Can be utilized for recovery (recuperation of warmth from hot item to approaching cold
item) Overall warmth move coefficients are of the request for 2400-6000 J m-2s-1°C-1.
CONCLUSION
The report is about food processing and it conclude that food processing is a type of food
engineering in which different variety of operations takes place for changing a raw material into
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finished consumable food or beverages which are preserved and stored until the end consumer
are not reached towards it. Food engineering or food processing is a complex industry which
requires several different operational tools and techniques along with it needs a lot of expertise
and professionals. The food processing and engineering is a complex operational unit where all
the components needs to match with one another in order to provide the best quality food and
beverages to the customers and to the end users along with matching the health and safety
standards. The food processing systems are difficult to understand and make use of several
techniques and equipment’s for transporting the products of one end to another of the factory
where different stages are covered by it.
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REFERENCES
Books and Journals
Barbosa-Cánovas, G. V. and Zhang, Q. H. eds., 2019. Pulsed electric fields in food processing:
fundamental aspects and applications. CRC Press.
Ekezie, F. G. C. and et. al., 2018. Effects of nonthermal food processing technologies on food
allergens: A review of recent research advances. Trends in Food Science &
Technology. 74. pp.12-25.
Granato, D. and et. al., 2018. Trends in chemometrics: Food authentication, microbiology, and
effects of processing. Comprehensive Reviews in Food Science and Food Safety. 17(3).
pp.663-677.
Khan, M. K. and et. al., 2018. Effect of novel technologies on polyphenols during food
processing. Innovative Food Science & Emerging Technologies. 45. pp.361-381.
Koutchma, T., 2019. Ultraviolet light in food technology: principles and applications (Vol. 2).
CRC press.
Maga, J. A., 2018. Smoke in food processing. CRC Press.
Monteiro, C. A. and et. al., 2018. The UN Decade of Nutrition, the NOVA food classification
and the trouble with ultra-processing. Public health nutrition. 21(1). pp.5-17.
Palmieri, G. and et. al., 2018. Bactericidal and antibiofilm activity of bactenecin-derivative
peptides against the food-pathogen Listeria monocytogenes: New perspectives for food
processing industry. International journal of food microbiology. 279. pp.33-42.
Toldrá, F. and et. al., 2018. Generation of bioactive peptides during food processing. Food
Chemistry. 267. pp.395-404.
Zhu, Y. and et. al., 2018. Impact of food processing on the structural and allergenic properties of
egg white. Trends in Food Science & Technology. 78. pp.188-196.
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