PROCESS FLOW CHART

Process flow chart is one in which all incoming and outgoing

materials and utilities are shown.
LOW OF CONSERVATION OF MASS
The law of conservation of mass, also known as the principle of mass
conservation, states that in a closed system, mass cannot be created
or destroyed, but it can be transformed from one form to another.
This means that the total mass of a closed system remains constant
over time, regardless of any changes that may occur within the
system.
In other words, if we consider a system, the mass of all the substances
within the system before and after a reaction or a physical change will
be the same.
Input = Accumulation + output
IMPORTANCE
The law of conservation of mass is of paramount importance in
food engineering. Here are some reasons why:

1. Ensuring product quality: The law of conservation of mass

helps food engineers to maintain the quality of food
products by ensuring that the right amount of ingredients
is used. For example, if a recipe calls for a certain amount of
flour, water, and yeast to make bread, the law of
conservation of mass ensures that the final product has the
same mass as the sum of the masses of the individual
ingredients.
2. Reducing waste: By monitoring mass flows and ensuring the
law of conservation of mass is followed, food engineers can
reduce waste in food processing operations. They can
identify and minimize losses due to spoilage or
 inefficiencies, which can lead to significant cost savings and
increased sustainability.
3. Enhancing food safety: The law of conservation of mass is
closely linked to food safety. Any deviation from the
balanced mass flow can indicate contamination or loss of
essential nutrients. By monitoring mass flows and ensuring
the law of conservation of mass is followed, food engineers
can detect and prevent these issues, ensuring the safety and
quality of food products.
4. Optimizing production processes: The law of conservation
of mass enables food engineers to optimize production
processes, leading to more efficient and sustainable food
production. By monitoring mass flows, they can identify
inefficiencies and make adjustments to improve process
performance.

LOW OF CONSERVATION OF ENERGY

The law of conservation of energy states that energy can neither
be created nor destroyed. The total energy in the materials
entering the processing plant, plus the energy added in the plant,
must equal the total energy leaving the plant.
Total energy content in an isolated system remains constant.
IN ANY SYSTEM
Energy associated with matter entering the system + Net heat
added to the system = Energy associated with matter leaving the
system + Net work done by the system + change in energy of
the system
Energy in + Energy added = Energy out
In food processing, energy can take many forms, such as
electrical, thermal, mechanical, or chemical energy. For example,
energy is required to cook food, mix ingredients, package
products, and transport materials. The law of conservation of
energy applies to all these processes, meaning that the energy
input must equal the energy output.

EVAPORATION
It is a simultaneous heat and mass transfer process in which a portion
of liquid is vaporised, and the final product is still in the liquid form.
The operation is carried out in a closed equipment under vacuum and
steam is used in evaporation as a heating medium.
basic steps involved in the evaporation process in food
processing engineering:

1. Liquid feed is introduced into the evaporator.

2. The liquid is heated and begins to boil, forming a vapor.
3. The vapor is condensed, releasing heat which is recovered
to reduce energy consumption.
4. The concentrated liquid is removed from the evaporator.
5. The vapor is recycled and used as the heat source for the
next stage of evaporation.

Water(M), Kg/h

Feed (F), (Kg/h) Concentrated product (C), Kg/h

EVAPORATOR

Material going in = material going out

F = M+C
The basic factors that affect the rate of evaporation are the:

rate at which heat can be transferred to the liquid,

quantity of heat required to evaporate each kg of water,
maximum allowable temperature of the liquid,
pressure at which the evaporation takes place,
changes that may occur in the foodstuff during the course of
the evaporation process.

DRYING
Drying is a unit operation in which moisture from a feed material is evaporated
and final product is normally in solid form. Dried foods can be stored for long
periods without deterioration occurring. The principal reasons for this are
that the microorganisms which cause food spoilage and decay are unable
to grow and multiply in the absence of sufficient water and many of the
enzymes which promote undesired changes in the chemical composition
of the food cannot function without water.
Process:
1. The product to be dried is prepared and placed on trays or
conveyors.
2. Hot air is circulated around the product, either by natural or
forced convection.
3. Moisture evaporates from the product and is carried away
by the circulating air.
4. The moisture-laden air is collected and passed through a
heat exchanger to recover heat and reduce energy
consumption.

Air (A), kg/h Humid air (H), (Kg/h)

DEHYDRATION
Feed (F), (Kg/h)
Product (P), (Kg/h)
Moisture in (air + feed) = Moisture out with (exhaust air + product)

CRYSTALLIZATION
It is a unit operation in which the dissolved solids of the solution are
separated out by concentrating the solution (by evaporation) and/or
a solubility difference at different temperature.
In this operation the final product is always saturated.
It is also used to control the shelf life of certain products, such as
jams and jellies, by promoting the formation of a stable crystal
structure that prevents microbial growth and spoilage.
Crystallization is an example of a separation process in which
mass is transferred from a liquid solution, whose composition is
generally mixed, to a pure solid crystal. Soluble components are
removed from solution by adjusting the conditions so that the
solution becomes supersaturated and excess solute crystallizes
out in a pure form. This is generally accomplished by lowering
the temperature, or by concentration of the solution, in each case
to form a supersaturated solution from which crystallization can
occur. The equilibrium is established between the crystals and
the surrounding solution, the mother liquor. The manufacture of
sucrose, from sugar cane or sugar beet, is an important example
of crystallization in food technology.
A crystallizer may be a simple open tank or vat in which the
solution loses heat to its surroundings. The solution cools slowly
so that large crystals are generally produced.
The process of crystallization in food processing involves the
following steps:
 1. Preparation of the solution: The first step is to prepare a
solution by dissolving the desired ingredients in water or
another solvent, such as sugar in water to make a syrup.
2. Heating the solution: The solution is heated to dissolve all
the ingredients and create a homogeneous mixture.
3. Cooling the solution: The solution is then cooled slowly to
a specific temperature at which the desired crystals can
form. This can be done by transferring the solution to a
cooling vessel or by using a heat exchanger.
4. Seeding: Once the solution reaches the desired
temperature, a small amount of pre-formed crystals or
"seed" crystals are added to the solution to act as a
template for the formation of new crystals.
5. Crystallization: The solution is allowed to sit undisturbed or
stirred gently, allowing the crystals to form and grow. This
process may take several hours or days, depending on the
desired crystal size and properties.
Water (W)

Feed F, (Kg/h) Solution (S) Crystals(C)

EVAPORATOR CRYSTALLIZER

Recycle (R)

1. Solids in with feed = solids out with W and C

2. Solids in = Solids out with C and R
S=R+C

There are many examples of crystallization in the food industry.

Some of the most common examples include:
 1. Chocolate production
2. Sugar production
3. Jams and jellies
4. Hard candies
5. Frozen dessert

MIXING
Mixing involves intermingling of two or more products to produce a
uniform final product of desired concentration.
Mixing is an important unit operation in food processing that
involves combining two or more ingredients to create a
homogeneous mixture. The process of mixing in food processing
typically involves the following steps:

1. Selection of ingredients: The first step is to select the

appropriate ingredients for the desired food product.
2. Weighing and measuring: The ingredients are then weighed
or measured according to a specific recipe or formula.
3. Mixing equipment selection: The appropriate mixing
equipment is selected based on the characteristics of the
ingredients and the desired product.
4. Loading ingredients: The ingredients are loaded into the
mixing equipment.
5. Mixing: The ingredients are mixed together until a
homogeneous mixture is achieved. The mixing time and
speed may vary depending on the specific food product
and the mixing equipment being used.
6. Discharging the mixture: The mixture is then discharged
from the mixing equipment and transferred to the next unit
operation in the food processing line.
 FEED (F2)

FEED (F1)
MIXER PRODUCT (P)

FEED (F3)

Total input in the mixer = output product

F1 + F2 + F3 = P
Some common examples of mixing equipment used in food
processing include blenders, mixers, kneaders, and agitators.
Mixing is an important unit operation in food processing as it
allows for the efficient and effective blending of ingredients to
create a consistent and uniform product. Proper mixing can also
affect the texture, flavor, and overall quality of the final food
product.
EXAMPLES
1. Sauce production
2. Dairy products
3. Snack food production
4. Beverage production

STANDARDISATION
Standardisation refers to the adjustment, i.e., raising or lowering of
any specified component to a desired value so as to conform to some
legal or other requirements prescribed. It finds application in milk
processing where fat and/or SNF is adjusted.
Standardization is a process used in food processing to ensure
that a product meets specific quality and regulatory
requirements. Standardization involves controlling and adjusting
various parameters of the food product during production to
achieve a consistent and uniform product. The process of
standardization in food processing typically involves the
following steps:

1. Defining the quality parameters: The first step is to identify

the specific quality parameters that need to be
standardized, such as flavor, texture, color, nutritional
content, and microbial load.
2. Establishing specifications: Based on the defined quality
parameters, specifications are established for the
ingredients, raw materials, and finished product.
3. Monitoring and controlling the production process: During
production, various parameters such as temperature, pH,
and processing time are monitored and controlled to
ensure that the product meets the established
specifications.
4. Testing and analysis: Samples of the product are taken
during production and tested to ensure that the quality
parameters are being met.
5. Adjustment and correction: If any deviations are observed
from the established specifications, adjustments are made
to bring the product back into compliance.
Standardization is used in a wide range of food processing
industries, including dairy, meat, bakery, beverage, and
confectionery. Some common examples of standardization in
food processing include the homogenization of milk to ensure
uniform fat content, the addition of vitamins and minerals to
processed foods to meet nutritional requirements, and the use
of pasteurization to reduce microbial contamination.