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Food Science & Technology - FST 650

Objectives - Process Flow Sheet and Process Optimization Module 

Know what a process flow chart is

Understand the need to optimize processconditions

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Food Science & Technology - FST 650

KEY DEFINITIONS 

A Flow Chart is a schematic depiction of theprocess required to make a given product.It contains all the information needed forprocess scale-up, design and cost

determination.

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Food Science & Technology - FST 650

ELEMENTS NEEDED TO DEFINE A

PROCESS  Unit Operations (What Equipment? What

Sequence?)

 – Design Criteria

 –Geometry

Operating Conditions

 – Fundamental and Calculated

 – Critical Control Points

Materials of Construction

Mass Balance

Energy Balance

Physical and Chemical Characteristics

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What are Some Unit Operations? 

Hint: 

When the process starts, they end in“ing.” 

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Food Science & Technology - FST 650

Objectives of a Food Process 

Stabilize Product

 – Physical

 – Chemical

 –

Biological

Impart Desired Physical and/or ChemicalCharacteristics

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Food Science & Technology - FST 650

TECHNIQUES FOR STABILIZING FOOD 

Thermal Processing

Refrigeration

Freezing

Fermentation

Control of Water

Acidification

Chemicals Irradiation

Pressure

Modified Atmosphere

Pulsed Energy

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Food Science & Technology - FST 650

What Kind of Process? 

Batch

Continuous

Semi-continuous

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Food Science & Technology - FST 650

PROCESS PARAMETERS 

Fundamental

 – Temperature

 – Pressure

 – Concentration

 – Flow Rates

 – Velocity

 –Time

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Food Science & Technology - FST 650

PROCESS PARAMETERS (Continued  ) 

Calculated or Measured

 – Tip Speed\Power

 – Torque

 –Power / unit volume

 – Shear Rate

 – Total Strain

 –Circulation Rate

 – Superficial Velocity

 – Dimensionless Numbers

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Food Science & Technology - FST 650

MASS and ENERGY BALANCE 

EQUATION 

IN = OUT + ACCUMULATION 

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Food Science & Technology - FST 650

MASS BALANCE EXAMPLE  

FINISHERS EVAP. MIXER

Negligible Pulp

20 llbs/hr Pulpy Juice

100 lbs/hr

Fresh Juice12.5%

Solids

80 lbs/hrStrainedJuice

9.8 lbs/hrConc.58%

Solids

29.8 lbs/hrConcentratedJuice42% Solids

70.2 lbs/hrWater

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Food Science & Technology - FST 650

ENERGY BALANCE EXAPMLE 

110 F. 212 F.

HOT WATER

5,000 lbs/hr

70 F. 172 F.CRUDE OIL10,000 lbs/hr

HEAT EXCHANGER

q = m Cv (Tinitial - Tfinal) 

Q = heat, m = mass, Cv = specific heat, T = temperature

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Food Science & Technology - FST 650

PROCESS OPTIMIZATION 

APPROACHES 

EXPERIMENTAL DESIGNS

Screening

Full Factorial

Fractional Factorial

Response Surface Methodology

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Food Science & Technology - FST 650

Question…Do the Process

Contitions and Formula Interact? 

You betcha!!! 

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Food Science & Technology - FST 650

ASSIGNMENT for FST 650 

Prepare a flow sheet for your

process (except for energy anddetailed material balances) 

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Food Science & Technology - FST 650

Key Takeaways - Process Flow Sheet 

and Process Optimization Module 

Process Flow Sheets are required in

product development Processes can help deliver a preferred

product

Processes need to be optimized