Mechanical processing equipment

Abstract

Size reduction or enlargement of solid foods can be attained by mechanical methods, without use of heat. Size reduction refers to the production of large or small pieces and several particle sizes. Enlargement includes agglomeration or coating of small food pieces or particles, which may be facilitated by adding small quantities of liquids or steam. In the case of liquids, size reduction of particles is achieved in the homogenization. The following sections, Sects. 4.2 and 4.3 deal with solid foods, while Sect. 4.4 deals with size reduction of liquids. Finally, mixing refers to liquid and solid foods and formation in operations dealing with extrusion and other processes giving the final shape/form of foods.