Gayathri Seshadri-Final Asst FOOD 2010-Sol 1 to 7 PDF

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Final Assignment solution set for FOOD2010 for questions 1 through 7 with charts and details included. You may need to additionally complete posters...

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FOOD 2010 Solution#1

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Gayathri Seshadri 04-14-2021 Total pages: 14

FOOD 2010 Citation for poster, Paralytic shellfish poisoning … algae (1). Shellfish regularly feed on … temperate waters (3)(8). Toxins … antidote currently (8). Symptoms may start … Death (3)(8). Contamination can only … harvested shellfish (3). Colder months … risk (3). Cooking or cleaning … safe (8)(3).

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Gayathri Seshadri 04-14-2021 Total pages: 14

FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14

Solution #2 Sugar production process Process Harvest

Description o Sugarcane is harvested in the fields either manually or by combines o They are then transported to the sugar mills for processing

Cleaning

o When the sugar cane is received it is weighed and sampled for quality o Then washed to remove any debris to prepare it for processing o Usually cleaned material is then stored in bulk silos

Milling

  

There are two steps involved in this stage, namely breaking and crushing of the cane to maximize extraction (5). The cane is passed through blades and shedders to cut them into smaller more manageable pieces Crushers or rollers are then used in multiples or a series of equipment, to crush the cane for extraction of the raw sugarcane juice (5)(7)

Imbibition

 Water and juice are introduced from other processing areas  Meanwhile Bagasse is collected as the waste product of milling

Straining and



preliminary



clarification  Evaporation

 

Clarification

   

Crystallization

   

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The raw juice is strained to remove large particles and then passed through a clarifier (5). In raw sugar production, clarification is done almost exclusively with heat and lime (5). The clarified juice is passed through heat exchangers to preheat the juice and then transferred to the evaporator stations (5). Evaporation is performed in two stages initially to concentrate the juice and then in vacuum pans to crystallize the sugar (7). Evaporation is usually done through a series of evaporators and produces a syrup of about 65% solids plus 35% water (7). Following evaporation, the syrup is clarified by adding lime, acid and a polymer flocculent (5)(7). The syrup is boiled till it reaches super saturation to initiate seeding of crystals (7). The mixture is then aerated, and filtered (5) After clarification, the syrup goes to the vacuum pans for crystallization (7). Evaporation is continued until the vacuum pans are filled completely with the massecuite (9). Contents are transferred to high-speed centrifuges to maximize crystal removal from the massecuite (9). The crystals are washed with water and the wash water is again centrifuged from the crystals (9). The liquor from the centrifuge is returned to the vacuum pans for a second round of boiling to yield further massecuite. The final molasses

FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14 is a highly viscous syrup which is ejected as a by-product (9). The cane sugar from the combined massecuites is then dried in fluidized beds and cooled (9).  After cooling the cane sugar is transferred to a packaging line and then moved to storage (9).  The first step to production of refined sugar  The cane sugar is washed with warm water until it forms is saturated syrup where the molasses film has been loosened (7)(9).  The washed raw sugar is then sent into a pre-melting and melting process (5)(7).  In the melting process the sugar is again reduced to massecuite and the crystals are separated from the syrup (9).  It may be mixed with highly pure sugar slurries from other refinery steps before the mixture is steam heated (5)(7).  The resulting syrup is passed through screens or filters to separate any particulates before being sent for clarification (5)(7)(9).  Two methods of clarification are widely used: pressure filtration and chemical treatment, the latter being more common (9).  Two types of chemical methods are commonly practiced, namely carbonation and phosphatation (7)(9).  In phosphatation the melter liquid is treated with lime, phosphoric acid and polyacrylamide flocculent. The resulting calcium phosphate floc is aerated to separate the floc from the liquor (7).  Carbonation, is the process of adding lime to the raw melter fluid, aerating it with CO2 to produce a calcium carbonate precipitate (9)(4).  The goal of this step is to remove dissolved impurities through adsorption (4).  Activated carbon and bonus chart are two common adsorbents used in this process (4).  This is the same process as for the cane sugar.  Multiple evaporators and then vacuum bands in the same sequence as used cane sugar extraction are used to reduce the decolourized sugar liquor to form the massecuite (4).  A centrifuge is then used to separate the crystals from the liquor thereby retaining the white sugar as the liquor is returned to the vacuum pan for further volume reduction (4)(5)(7).  The moist sugar from the centrifuges is then sent for drying.  A series of drums are employed for heating and cooling the moisture crystals. Sometimes fluidized bed dryers and coolers are also used to remove moisture (7).  The dried white sugar crystals are mechanically screened and sent for storage (7)(4). 

Affination

Clarification

Decolourizatio n Evaporation

Centrifugation

Drying

Solution #3 Packaging for sugar 4

FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14 Gable top carton

Advantage

      

Disadvantage



  

Most popular packing type historically used for liquids (10). Works really well for storing on shelves or displaying in supermarkets (11). Has better print surface area and scope for artwork Has a good tolerance to temperature (6). It is generally recyclable depending on the print (11). Has good shelf visibility due to its upright placement. The gable structure may prove to be useful for pouring the sugar during daily usage. Higher packaging cost when compared to box packaging, as it involves a complex sealing process (11). Once opened resealing can be problematic owing to the hygroscopic nature of sugar. Stacking is not as straight forward. Bulk packaging is not practical (11).

Box      

 

 

Solution #4 T 1 =4 ℃

T 2 =65 ℃

∆ T cider=65 ℃−4 ℃= 61 ℃ m cider=150 kg

Energy required to heat the cider from 4C to 65C Q cider =m cider × c cider × ∆T cider 5

Boxes are lightweight and highly convenient for handling systems (11). They are almost entirely recyclable these days. Lower material costs (11). Due to their conforming size and shape, they can be palletized very easily. Sealing mechanisms are simple for granulated sugar and is very shelf life friendly (11). Most popular packaging for sugar historically, most likely has better economies of scale (10). Easily prone to pressure damage during transportation and handling (10). They are not moisture proof inherently, so need to be coupled with other material layers. This can quickly negate the cost advantage of the material (11). If moisture and liquids seep into the packaging they can damage the contents (11). Printing on boxes is not very attractive and may not be a good choice for new products competing for shelf visibility (11).

FOOD 2010 Q cider =150 kg ×

Gayathri Seshadri 04-14-2021 Total pages: 14 3.651kJ ℃ × (61℃ ) kg

Q cider =33406.65 kJ Energy required for heating water from 85C to 100C Q water =m water ×c water × ∆ T water

Q water =1 kg × 4.18 kJ /kg ℃ ×(100 ℃−85 ℃) Q water =

62.700 kJ kg

Energy required to convert, 1kg of 100C water to dry stream (100C) at 1atm pressure = 2257.06 kJ Q steam =50 %× 2257.06 kJ /kg

Q steam=1128.53

kJ kg

Q water +Q steam=62.70 + 1128.53 = m steam =

1191.23 kJ kg

Q cider 33406.65 kJ = =28.0438 kg Q water +Q steam 1191.23 kJ /kg

Therefore, mass of steam required to heat 150kg of cider is ~28.04 kg Solution #5

Survivors (CFU/ml) 270000 12000 600 30 6

Log of survivors (CFU/ml) 4.4314 4.0792 2.7778 1.4771

Time (min) 100 150 200 250

FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14

Slope Calculation (Dvalue) y=−0.0203 x +6.7488

Dvalue=

Slope, m = 0.0203

1 1 = =49.2611 slope 0.0203

Dvalue =49.26 min

Time taken to obtain 3D reduction in microbial load: 3 D Reduction time=3 × Dvalue=3 × 49.26=147.78 minutes

3D Reduction time ~ 147.78 minutes

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FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14

Solution #6 Organism A D-value (mins) 700 60 5 0.4 0.04

Log of Dvalue 2.845 1.778 0.699 -0.398 -1.398

Temperature (F) 110 120 130 140 150

Log of Dvalue 2.699 2.176 1.699 1.176 0.653

Temperature (F) 100 120 140 160 180

Organism B D-value (mins) 500 150 50 15 4.5

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FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14

Slope from line equation for Organism A; zvalue A =

1 1 =9.380 ℉ = mA 0.1066

Slope from line equation for Organism B; zvalueB =

m A=0.1066

m B =0.0255

1 1 =39.225℉ = m B 0.0255

Conclusion, Organism A is more heat sensitive. This is evident from its lower z-value when compared to Organism B. Inferring from the graph above and the z-values, it can also be stated that population of Organism A declines at a faster rate with increase in temperature when compared to Organism B. 9

FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14

Solution #7 Mass of plums to be frozen in 1 hour: T 1 =16 ℃

m=2000 kg

T f =−0.8 ℃

∆ T c =T 1−T f =16−( −0.8)=16.800 ℃ Specific heat of plums above freezing point:

C p =3.718 kJ /kg ⋅℃

The amount of heat removed as the plums are cooled from 16C to -0.8C Q cooling=m ∙C p ∙ ∆T c Q cooling=2000 kg × 3.718 kJ / kg ∙ ℃ × 16.800℃ Q cooling=124,924.800 kJ

(1)

The amount of heat removed at freezing point – 0.8C Latent heat of fusion : L=286.85 kJ / kg Q o=m∙ L

Q o=2000 kg ×

286.850 kJ =573,700 kJ kg

T f =−0.800℃

(2)

T 2 =−20 ℃

∆ T f =T f −T 2=− 0.800−(−20 )=19.200 ℃

Specific heat of plums below freezing point:

C f =1.918 kJ /kg ⋅℃

The amount of heat removed as the strawberries are frozen from – 0.8C to – 20C Q freezing =m ∙C f ∙ ∆ T f

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FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14

Q freezing =2000 kg × 1.918 kJ /kg ∙℃ × 19.200℃ Q freezing =73,651.200 kJ

(3)

Therefore, from (1), (2), and (3) we get Totalheat removed=Q total=Q cooling+ Q o + Q freezing Q total=124,924.800+ 573,700 + 73,651.200=772,276 kJ

772,276 kJ of heat needs to be removed to freeze 2000kg of plums in 1 hour

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FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14

Solution #8 T 1 =15℃

T 2 =70℃

∆ T honey =70 ℃−15 ℃=55 ℃ m honey=50 kg

Energy required to heat the honey from 15C to 70C Q honey =m honey ×c honey × ∆ T honey Q honey =50 kg ×

1.407 kJ ℃ × ( 55 ℃) kg

Q honey =3869.25 kJ

Energy required for heating water from 100C to 100C Q water =m water ×c water × ∆ T water Q water =1 kg × 4.18 kJ /kg ℃ ×(100 ℃−100 ℃) Q water =

0 kJ kg

Energy required to convert, 1kg of 100C water to dry stream (100C) at 1atm pressure = 2257.06 kJ Q steam=85 % × 2257.06 kJ /kg Q steam=1918.50

kJ kg

Q water +Q steam=0+1918.50= m steam=

1918.50 kJ kg

Q honey 3869.25 kJ = =2.0168 kg Q water +Q steam 1918.50 kJ /kg

Therefore, mass of steam required to heat 50kg of honey is ~ 2.02 kg 12

FOOD 2010

Gayathri Seshadri 04-14-2021 Total pages: 14

References 1. Abraham, A., Flewelling, L. J., Said, K. R., Odom, W., Geiger, S. P., Granholm, A. A. Bodager, D. (2021). An occurrence of neurotoxic shellfish poisoning by consumption of gastropods contaminated with brevetoxins. Toxicon,191, 9-17. doi:10.1016/j.toxicon.2020.12.010 2. Barrett, E. P. (1951). Trends in the Development of Granular Adsorbents for Sugar Refining. Advances in Carbohydrate Chemistry,205-230. doi:10.1016/s00965332(08)60068-5 3. Carvalho, I. L., Pelerito, A., Ribeiro, I., Cordeiro, R., Núncio, M. S., & Vale, P. (2019). Paralytic shellfish poisoning due to ingestion of contaminated mussels: A 2018 case report in Caparica (Portugal). Toxicon: X,4, 100017. doi:10.1016/j.toxcx.2019.100017 4. Chapman, F. M. (2013). Decolorization of Refinery Liquors using Granular Adsorbents and other Decolorizing Agents. Manufacture and Refining of Raw Cane Sugar,286-298. doi:10.1016/b978-1-4832-3212-6.50028-1 5. Chen, J. C., Chou, C. C., & Chen, J. U. (1993). Cane sugar handbook: A manual for cane sugar manufacturers and their chemists. New York: J. Wiley. 6. David, J. (2012). Quality assurance and food protection for aseptically processed and packaged food. Handbook of Aseptic Processing and Packaging, Second Edition,187-202. doi:10.1201/b13026-13 7. Field, P. (1994). Cane sugar handbook (12th edn). Trends in Food Science & Technology,5(10), 337-338. doi:10.1016/0924-2244(94)90190-2 8. Ghafouri, N., & Cantrell, F. (2014). Shellfish Poisoning, Paralytic. Encyclopedia of Toxicology,252-253. doi:10.1016/b978-0-12-386454-3.00785-5 9. Gillett, T. R. (2013). Control Methods And Equipment In Sugar Crystallization. Crystallization,224-249. doi:10.1016/b978-1-4832-3051-1.50012-4 10. Robertson, T. (2001). Paper Products: Food Packages. Encyclopedia of Materials: Science and Technology,6701-6703. doi:10.1016/b0-08-043152-6/01185-2 11. Twede, D., & Harte, B. (2011). Logistical Packaging for Food Marketing Systems. Food and Beverage Packaging Technology,85-105. doi:10.1002/9781444392180.ch4

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