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Food manufacturing & IQF processing

Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Some food processing methods play important roles in reducing food waste and improving food preservation, thus reducing the total environmental impact of agriculture and improving food security.

Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread. Tertiary food processing has been criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful in respect to dietary needs of humans and farm animals.

Food manufacturing & IQF processing methods

ELECTRICAL TECHNIQUES | Enterobacter

C. Iversen, in Encyclopedia of Food Microbiology (Second Edition), 2014

Control

In most food-manufacturing facilities, the general measures designed to control levels of Enterobacteriaceae, such as sourcing quality ingredients, adhering to good manufacturing practice, and maintaining hygiene standards, are sufficient to control Enterobacter. In dry-manufacturing environments, it is essential to limit the presence of water to prevent proliferation of Enterobacter in the environment. Contamination of milk powders with Enterobacter spp. occasionally may occur as a result of failures in the pasteurization process, but more often it is attributed to post-drying contamination during mixing with other ingredients, packing, and filling. Using current manufacturing processes, it is not possible to eliminate Enterobacter from a manufacturing plant, but effective cleaning strategies and zoning of low- to high-risk areas are effective control measures. Limiting accumulation of food product and residues, monitoring and maintaining effective air filtration systems, and removing dust and water, prevents the spread of airborne microorganisms and their ingress into the product from the environment.

food manufacturing & processing
food manufacturing & processing

Management of Process Energy

Craig B. Smith, Kelly E. Parmenter, in Energy Management Principles (Second Edition), 2016

Food manufacturing IQF control methods

Industrial processes used for manufacturing, food production, pharmaceuticals, vehicles, and many other products have improved the standard of living. Industrial processes include diverse uses of energy, ranging from simple heating to the complex operations required to form, shape, and join materials. Great improvements in industrial energy use efficiency have been made in the last three decades. Specific energy use—i.e., the energy required to produce a unit of any industrial product—has declined in every sector. With rising energy costs that means more goods can be produced with less energy expense. More significant, it also means that less CO2 is produced per unit of production. There are still areas for substantial improvements in process energy use efficiency. Studies of “best available technology” indicate there is a gap between the average amount of energy needed to make specific products and the most efficient application.

food manufacturing processing app
food manufacturing processing app

Food processing & IQF manufacturing

The food manufacturing process includes many of the same elements as manufacturing processes for other types of products such as cars and clothing. Food manufacturers must create efficient systems, minimize bottlenecks, and carefully manage inventory. However, food manufacturing also involves particular attention to the details of flavor, food safety, and shelf life. Food manufacturers must develop strategies for bridging the gap between the reality of mechanized mass production and the individual experience of eating. Even industrial food products should taste good, and they should be packaged with care and attention to detail.

Production

The primary requirement in food manufacturing is to create a product that can be packaged, sold, and subsequently eaten. This involves developing a mix of ingredients that can be combined efficiently and cost-effectively to be reasonably palatable. Products should be uniform in appearance and taste, and they should be produced in a way that makes them easy or convenient to consume, such as being divided into appropriate serving sizes or having textures that stand up well to reheating.

Packaging

Virtually all commercially manufactured food products have some sort of packaging that keeps the food contained and clean, and also displays it advantageously. A wise choice of packaging materials can extend a food product's shelf life, and an attractively designed package can increase sales. Recyclable or compostable packaging tells customers that your company cares about environmental issues. Whatever type of packaging your company uses for its food products, your manufacturing processes should include strategies and technologies for packing foods neatly and efficiently into the materials you have chosen.

Safety

Food manufacturing requirements must prioritize safety and cleanliness to minimize the risk of foodborne illness. Potentially hazardous ingredients must be stored and handled at safe temperatures, either by refrigeration or by heating ingredients hot enough to kill pathogens, and then cooling the food quickly enough to prevent further bacterial growth. In addition, equipment must be kept clean, work areas must be kept free of pests such as insects and rodents, and foreign particles such as wood, plastic, and glass must be kept away from food.

Inventory

Food manufacturing requires scrupulous attention to inventory levels, because many ingredients are perishable. Inadequate attention to inventory rotation can generate unnecessary waste, and use of spoiled inventory can make customers sick. To effectively handle inventory, keep perishable products refrigerated or frozen as necessary, and mark all items with a pull date or with the date they were delivered. Track manufacturing volume and demand. Keep enough inventory on hand to fill orders, but don't stock more than you need.