Food processing equipment. Оборудование для пищевой промышленности. Учебное пособие
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Министерство науки и высшего образования Российской Федерации НОВОСИБИРСКИЙ ГОСУДАРСТВЕННЫЙ ТЕХНИЧЕСКИЙ УНИВЕРСИТЕТ
С. В. НИКРОШКИНА
FOOD PROCESSING
EQUIPMENT
ОБОРУДОВАНИЕ ДЛЯ ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ
Утверждено Редакционно-издательским советом университета в качестве учебного пособия
НОВОСИБИРСК
2022
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ББК 81.432.1-7-923 Н 647
Рецензенты:
Недоступ О. И., канд. филол. наук, доцент кафедры языковой подготовки и межкультурных коммуникаций СГУГиТ
Торопчин Г. В., канд. истор. наук, доцент кафедры ИЯ ТФ НГТУ
Никрошкина С. В.
Н 647 Food processing equipment. Оборудование для пищевой про-
мышленности: учебное пособие / С. В. Никрошкина. – Новосибирск : Изд-во НГТУ, 2022. – 116 с.
ISBN 978-5-7782-4647-8
Целью данного пособия является учебно-методическое обеспечениесистемыобразованияНовосибирскогоГосударственногоТехнического Университета. Пособие предназначено для бакалавров, обучающихся по специальности «Оборудование пищевых производств». Пособие содержит англоязычные тексты по специальным тематикам, затрагивающим различные типы оборудования для пищевой промышленности, а также разработанный на их основе комплекс заданий, ориентированных на взаимосвязанное формирование умений иноязычного чтения, письма и говорения в контексте английского для профессиональных целей. Пособие также включает дополнительные задания по развитию навыков перевода и говорения.
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ББК 81.432.1-7-923 |
ISBN 978-5-7782-4647-8 |
© Никрошкина С. В., 2022 |
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© Новосибирский государственный |
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технический университет, 2022 |
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FOOD PROCESSING EQUIPMENT
L e s s o n 1. Overview of Food Processing Equipment
Before you read
1.What do you know about the term food processing equipment?
2.What operations can food processing equipment be applied to?
3.What can influence the performance and efficiency of the equipment?
Vocabulary
|
word |
translation |
1 |
food processing equipment |
пищевое оборудование |
2 |
consumability |
потребляемость |
3 |
digestibility |
усвояемость |
4 |
to package food and food products |
упаковывать пищевые продукты |
5 |
processing machines |
перерабатывающее оборудование |
6 |
dairy |
молочные продукты |
7 |
beverages |
напитки |
8 |
to increase the palatability |
улучшить вкусовые качества |
9 |
ranging from … to |
варьироваться от … до |
Reading Read the text
Overview of Food Processing Equipment
Food processing equipment is an umbrella term referring to the components, processing machines, and systems used to handle, prepare, cook, store, and package food and food products. Although this equipment is primarily
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aimed toward the transformation – i.e., increasing the palatability, consumability, and digestibility – or preservation – i.e., extending the shelf life – of food, some pieces of equipment are also employed to perform preliminary or auxiliary functions, such as handling, preparation, and packaging.
Employed for food and food product applications ranging from bakery goods to beverages and dairy to produce, a wide range of food processing equipment is available to execute the various unit operations necessary during a complete production cycle, such as washing, separating, mixing, baking, freezing, and sealing. Depending on the demands of the operation (and the overarching food processing application), this equipment can be designed and constructed to handle solid, semi-solid, or liquid food products by batch or continuously. Some of the other design considerations include the food grade material used for construction, hygienic and governmental standards, sizing, cost, and integration of automation or analytical components. Each of these characteristics can influence the performance and efficiency of the equipment, but choosing the optimal design and construction is dependent on the specifications and requirements of the particular food processing application.
This module focuses on food processing equipment, exploring the types available, and providing examples of each. Additionally, it outlines some of the considerations for designing and choosing equipment for a food processing application.
Make the glossary to the text. Fill in the table
|
word/word combination |
pronunciation |
translation |
1 |
an umbrella term |
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2 |
to refer to |
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3 |
to extend the shelf life |
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4 |
to perform preliminary functions |
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5 |
to perform auxiliary functions |
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6 |
handling |
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7 |
to execute the various unit operations |
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8 |
a complete production cycle |
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9 |
separating |
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10 |
mixing |
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11 |
freezing |
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12 |
sealing |
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13 |
the demands of the operation |
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14 |
the overarching food processing application |
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15 |
to handle solid, semi-solid, or liquid food prod- |
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ucts |
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16 |
food grade material |
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17 |
hygienic and governmental standards |
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18 |
integration of automation |
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19 |
to outline considerations for designing equip- |
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ment |
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After-reading tasks
Answer the questions
1.What does the term food processing equipment refer to?
2.What is this equipment primarily aimed toward?
3.What are preliminary or auxiliary functions?
4.What food processing equipment is available to execute the various unit operations?
5.What do the design and the construction of the equipment depend on?
6.Which characteristics can influence the performance and efficiency of the equipment?
Translate the text from English into Russian using the glossary Match the words with their synonyms
1 |
equipment |
a |
requirements |
2 |
processing |
b |
securing, shutting |
3 |
separating |
c |
call, request |
4 |
application |
d |
go up |
5 |
increase |
e |
dividing, parting |
6 |
sealing |
f |
machinery |
7 |
handle |
g |
shape |
8 |
outline |
h |
prolong |
9 |
extend |
i |
manipulating |
10 |
demands |
j |
incorporate |
11 |
integration |
k |
manage, control |
12 |
execute |
l |
perform, accomplish |
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Study the key professional terminology denoting processes. Make the glossary
|
word |
translation |
1 |
dehydration |
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2 |
homogenization |
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3 |
blanching |
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4 |
cleaning |
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5 |
evaporation |
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6 |
grading |
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7 |
mixing |
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8 |
pasteurization |
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9 |
peeling/skinning |
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10 |
preservation |
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11 |
roasting |
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12 |
size enlargement |
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13 |
size reduction |
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14 |
unit operations |
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15 |
spoilage |
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16 |
sorting |
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17 |
sterilization |
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18 |
frying |
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19 |
shelf life |
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20 |
baking |
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Match the words with their definitions
1 |
baking |
a |
A mechanical processing unit operation which reduces the |
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average particle size and increases the consistency of semi- |
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solid and liquid food matter |
2 |
shelf life |
b |
A heat processing unit operation which employs heated wa- |
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ter or steam to reduce the number of microorganisms and |
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inactivate undesirable enzymes which can cause spoilage, |
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as well as cleans, removes excess air from, softens, and im- |
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proves the overall quality of food material |
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3 |
frying |
c |
A heat processing unit operation which employs heated air |
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(heated by convection, conduction, and radiation) – and, |
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in some cases, water vapor – to heat and produce physical |
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and chemical changes in food material, such as texture or |
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flavor. It also demonstrates some preservative qualities in |
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regards to processed food products |
4 |
steriliza- |
d |
Within the overarching food processing process, the individ- |
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tion |
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ual operations executed to fulfill, and grouped by, a specific |
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function. For example, preparatory operations include wash- |
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ing and separating |
5 |
sorting |
e |
A heat processing unit operation which processes food ma- |
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terial under high temperatures (100+ °C) to inactivate all |
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microorganisms and enzymes (including microbial spores) |
6 |
dehydra- |
f |
The amount of time a food product can be stored after man- |
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tion |
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ufacturing and processing and retain an acceptable safety |
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and quality standard (typically defined by the manufacturer, |
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government, or a private organization) under specified stor- |
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age, processing, and packaging conditions |
7 |
homogeni- |
g |
A preparatory unit operation which removes foreign matter |
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zation |
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and contaminants – e.g., soil, oil, insects, skins, chemicals, |
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etc. – from the surface of raw food material via wet and dry |
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cleaning processes |
8 |
blanching |
h |
The deterioration or loss of the quality or nutritional value |
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of food and food products due to microbial, enzymatic, |
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chemical, or physical processes |
9 |
cleaning |
i |
A preparatory unit operation which classifies and separates |
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foreign matter and contaminants from raw food material |
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based on a measurable physical characteristic (typically |
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size, shape, weight, or color) |
10 |
evapora- |
j |
A heat processing unit operation which employs heated |
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tion |
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(~160–180 °C) fat or oil to transfer heat directly to food ma- |
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terial. It also reduces moisture content, forms a surface crust |
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(changes texture and structure), and inactivates microorgan- |
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isms which improves the shelf life and overall quality of |
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food material |
11 |
grading |
k |
A mechanical processing unit operation which reduces the |
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average particle size of solid food matter through mechani- |
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cal processes involving compression, shear, or impact force |
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12 |
mixing |
l |
A heat processing unit operation which employs heat to re- |
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move (i.e., evaporate) water from solid, semi-solid, or liquid |
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food material with the intention of producing a solid food |
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product with sufficiently low water. It also helps to increase |
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the shelf life and reduce the weight and volume of processed |
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food products |
13 |
pasteuriza- |
m |
A mechanical processing unit operation which increases the |
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tion |
|
average particle size of solid food matter through mechani- |
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|
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cal processes, such as extrusion, agglomeration, or forming |
14 |
peel- |
n |
A heat processing unit operation which processes food ma- |
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ing/skin- |
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terial under medium temperatures (70–100 °C) to inactivate |
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ning |
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most enzymes and microorganisms (but not spores) which |
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cause spoilage. It acts as a short-term preservation method |
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with little to no impact on food quality and characteristics |
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beyond the shelf life |
15 |
preserva- |
o |
A heat processing unit operation which removes volatile |
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tion |
|
solvents (typically water) from food material by boiling to |
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increase the concentration of solid contents. It also helps to |
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increase the shelf life and reduce the weight and volume of |
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processed food products |
16 |
roasting |
p |
The stage in the food processing production cycle aimed to- |
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wards preventing or inhibiting spoilage of food products and |
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increasing their shelf life. Preservation methods include the |
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addition of chemical compounds, heat processing, irradia- |
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tion, refrigeration, and water reduction |
17 |
size en- |
q |
A heat processing unit operation which employs heated air |
|
largement |
|
(heated by convection, conduction, and radiation) – and, in |
|
|
|
some cases, water vapor—to heat and produce physical and |
|
|
|
chemical changes in food material, such as texture or flavor. |
|
|
|
It also assists in the preservation of food matter by destroy- |
|
|
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ing microorganisms and reducing the amount of water at the |
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|
|
food surface |
18 |
size reduc- |
r |
A preparatory unit operation which assesses several charac- |
|
tion |
|
teristics of food matter (e.g., flavor, damage, skin color, |
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aroma, etc.) to determine the overall quality |
19 |
spoilage |
s |
A preparatory unit operation which removes inedible or un- |
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desirable material to increase the overall quality and/or ap- |
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|
|
pearance of the final food product |
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20 |
unit opera- |
t |
A mechanical processing unit operation which combines |
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tions |
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and disperses two or more components into one another to |
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achieve and maintain a uniform mixture and/or an alteration |
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|
to the functional or aesthetic qualities of the food product |
|
|
|
(e.g., texture) |
Translate the sentences from English into Russian
1.Baking employs heated air and, in some cases, water vapor—to heat and produce physical and chemical changes in food material, such as texture or flavor.
2.Blanching is a heat processing unit operation which reduces the number of microorganisms and inactivates undesirable enzymes which can cause spoilage.
3.Cleaning removes foreign matter and contaminants from the surface of raw food material via wet and dry cleaning processes.
4.Dehydration helps to increase the shelf life and reduce the weight and volume of processed food products.
5.Evaporation reduces the weight and volume of processed food products.
6.Frying inactivates microorganisms which improves the shelf life and overall quality of food material.
7.Grading assesses several characteristics of food matter, such as flavor, damage, skin color, aroma, to determine the overall quality.
8.Homogenization is a mechanical processing unit operation which reduces the average particle size and increases the consistency of semi-solid and liquid food matter.
9.Mixing combines and disperses two or more components into one another to achieve and maintain a uniform mixture.
10.Pasteurization acts as a short-term preservation method with little to no impact on food quality and characteristics beyond the shelf life.
11.Peeling is a preparatory unit operation which removes inedible or undesirable material to increase the overall quality and appearance of the final food product.
12.Preservation is aimed towards preventing or inhibiting spoilage of food products and increasing their shelf life. These methods include the addition of chemical compounds, heat processing, irradiation, refrigeration, and water reduction.
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13.Roasting assists in the preservation of food matter by destroying microorganisms and reducing the amount of water at the food surface.
14.Shelf life is the amount of time a food product can be stored after manufacturing and processing and retain an acceptable safety and quality standard.
15.Size enlargement increases the average particle size of solid food matter through mechanical processes, such as extrusion, agglomeration, or forming.
16.Size reduction reduces the average particle size of solid food matter through mechanical processes involving compression, shear, or impact force.
17.Sorting classifies and separates foreign matter and contaminants from raw food material based on a measurable physical characteristic (typically size, shape, weight, or color).
18.Spoilage is the deterioration or loss of the quality or nutritional value of food and food products due to microbial, enzymatic, chemical, or physical processes.
19.Sterilization is a heat processing unit operation which processes food material under high temperatures.
20.Unit operations are the individual operations executed to fulfill a specific function.
Translate from Russian into English
1.При высоких температурах
2.Посредством механической обработки
3.Помогать в сохранении продукта
4.Химические изменения в продуктах
5.Объем переработанного пищевого сырья
6.Нацелен на предотвращение порчи пищевого сырья
7.Зависеть от спроса
8.Внедрять автоматизацию
Make up sentences with the expressions from the previous exercise Speaking
Prepare a speech on food processing equipment. Make up 22-25 sentences. Present your speech to the group.
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