ALAQUA INC EQUIPMENT USED FOR FOOD PROCESSING
various types of food processing equipment are also utilized to serve ancillary purposes. Preparation, packing, and handling of processed goods from one end of a food processing plant to the other are examples of these.
Preparation, Mechanical Processing, Heat Processing, Preservation, Packaging, and Material Handling are only a few of the most prevalent purposes by which the equipment used in food processing may be categorized.
EQUIPMENT FOR FOOD PREPARATION Cleaning - This procedure involves either wet or dry cleaning to remove foreign matter and
impurities from the surface of the raw material. Sorting and Grading - This determines the overall quality of the food by assessing numerous
qualities such as damage, color, fragrance, flavor, and so on. Peeling - It eliminates any inedible or unpleasant material from the finished product, improving its
quality and appearance.
MECHANICAL PROCESSING EQUIPMENT Size Reduction - Shearing, compression, or impact force procedures are used to
lower the average particle size of solid food matter. Size Enlargement - Extrusion or agglomeration techniques will raise the average
size of the food components. Homogenization - Also known as emulsification, is a procedure that decreases
average particle size while increasing food consistency.
HEAT PROCESSING EQUIPMENT Roasting/Baking - This process causes physical and chemical changes in the food
and aids in food preservation. Blanching - To minimize the number of pathogenic bacteria and inactivate
unwanted enzymes that might lead to spoiling, steam or hot water is utilized. Pasteurization - Using medium-heat temperatures to process food material
inactivates most enzymes and bacteria, preventing spoiling.
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