Bigelow established the foundations for the current procedures of thermal food-processing design by defining the decimal reduction time (D) concept and its temperature dependence (zT).
The intrinsic value of advance planning, sound design, and construction will be appreciated for many years with a successful food processing facility design.
This chapter covers the basic concepts of food processing facility design from ideation through startup with a fresh perspective.
It is important that equipment for food processing is designed hygienically.
Milling technologies can be further developed and by careful selection of raw materials and ingredients, food processing can be designed and optimised to increase folate content (and specific forms) using minimal processing.
Hygienic production of food thus depends upon a combination of food processing procedures and hygienic design of buildings and equipment, in full compliance with legislation.
A total of 181 first year students comprising 141 (77.9 %) girls and 40 (22.1 %) boys attending to vocational studies of Restaurant and Food Processing (n = 58), Design, Arts and Crafts (n = 60) or Healthcare, Childhood and Youth Development (n = 102) were recruited for participation in the new PE program.
As the basic design principle FPL represents each processing step as a food processing node (see Figure 3) which can be configured according to real world conditions.
This paper offers an approach that enables hygienic layout design of a food-processing plant that is particularly useful in production engineering and design for food processing companies that face a large number of product changes.
Three different common food systems are used to emphasise the possibilities that Fourier shape description offers for food structure design and food processing.
The design of food processing equipment relies the concepts of mass and energy balance.
