Design and selection of food processing equipment

Abstract

The principles of mechanical design and construction of food processing equipment are similar to those for the equipment of the chemical and process industries. The basic engineering requirements of process equipment are the containment of the material, the strength of the components, the efficiency of the operation, and the transfer of energy during processing. The equipment should be resistant to corrosion and be cost effective, and its operation should not present occupational hazards to the operators. In addition, the food processing equipment must comply with strict standards and regulations, which are necessary for securing the quality and safety of the food products to the consumers.