5. Расскажите об основных проблемах в пищевой промышленности, связанных с экологией.

Грамматическая тема «НЕЛИЧНЫЕ ФОРМЫ ГЛАГОЛА»

1. Переведите следующие предложения, обращая внимание на причастие и причастные обороты.

1. Machines having being introduced into milling, this process became much more efficient and productive. 2. In the past the chief ingredient being sugar, the fundamental processes of candy making have much in common. 3. Macaroni consumption rising in most countries, the consumers’ recognition of them is changing nowadays. 4. Ancient traders having brought grapes to France by 600 B.C., grape cultures began rapidly spreading throughout Europe. 5. Different pollutants having being eliminated from wastewater, it can be re-used. 6. Being the main branches of food industry, bakery malt and soft drinks industries cause a lot of waste problems. 7. Food industries choosing non-toxic materials in designing products, food safety is achieved.

2. Переведите следующие предложения, обращая внимание на герундий и герундиальные обороты.

1. Brewing and baking having a long history is certain. 2. Chocolate being used only as a beverage in the 16^th century is an interesting fact. 3. Pasta products having become an important part of the diet for all the people in the world is evident. 4. Food science proves sugars varying in their composition and properties. 5. We know dough undergoing great changes during its processing. 6. Specialists discovered grain milled by machines being much lower in vitamins and minerals. 7. They insisted on raw material, water and energy being controlled carefully.

Text B₄ MEMBRANE TECHNOLOGY FOR WASTE MINIMIZATION

1. Прочитайте текст и составьте план.

2. Ответьте на следующие вопросы:

1) Что такое мембранная технология?

2) Каковы преимущества данной технологии?

3) Есть ли негативные стороны и в чем они состоят?

4) Назовите основные операции мембранной технологии?

MEMBRANE TECHNOLOGY FOR WASTE MINIMIZATION

Notes:

permeable – проницаемый

retentate – вещество, удерживаемое мембраной, не проходит сквозь ее поры

osmosis – осмос, диффузия растворителя через мембрану и выравнивание концентрации растворов по обе стороны мембраны

Evaporation is a conventional method used for concentration and recovery of material in the food and also in other industries. This is an energy intensive process as the materials have to be heated to evaporate the excess of liquid. As an alternative method, membrane filtration can be used where a selectively permeable¹ membrane is used and driving force is applied in order to separate materials. Depending on the properties of applied membrane (e.g. pore size) the materials either pass through the membrane (this is called permeate), or are rejected (this is called retentate²). If we consider economically the application of membrane technologies, the capital costs are much higher than for evaporation, however, the operating cost are about half and the energy use can be decreased up to 90%.

The other advantage comes from the possibility to prevent the heat sensitive compounds as in membrane technology phase change does not occur. If we consider the process from preservation point of view, the preservation take place without using additives or chemical agents, therefore we are able to get healthier products that are of good quality and during processing fewer by-products are formed. If we think about the equipment, usually their installation does not need big space, they are simple design, flexible and easy to scale-up.

In food industry, application of pervaporation is used for aroma recovery and electrodialysis for demineralization. However, application of pressure driven membrane processes are most common, therefore operation differs in membrane’s pore size and applied pressure, in their ability to retain particles.

In food industry they are used in following operations:

Microfiltration

• juice clarification: removal of suspended solids

• clarification of cheese whey

• defatting and reducing microbial load of milk

• beer and wine clarification

• color removal and particle removal in sugar industry

Ultrafiltration

• juice clarification

• enzymatic depectinization

• gelatin concentration

• starch recovery

• high fructose corn syrup from corn starch (enzymatic membrane reactor)

• solvent recovery and particle removal in oil industry

Nanofiltration

• caustic/acid cleaning recovery solutions

Reverse osmosis³

• fruit juice concentration

• low-alcohol beer

• recovery of soy whey proteins

• downstream process in corn refining

• water recycling

• production of high quality water.

Письменно переведите Text C₄ на русский язык.

Text C₄ VALORIZATION OF FOOD INDUSTRY

WASTES/BY-PRODUCTS

Notes:

valorization – валоризация, мероприятия по обработке отходов с целью их последующего использования (с экономической выгодой)

Food industry usually generates large amounts of solid wastes and by-products which have to be managed or used whenever possible.

Valorization¹ techniques include different separation technologies, such as mechanical and diffusional separation technologies, as well chemical and biochemical modifications.

Mechanical separation methods

From the mechanical separations, the mechanical extraction or pressing is used often for solid-liquid phase separation method. Fat and oil in different oil seeds are separated by pressing, and it can be used for fruit juice extraction.

Diffusional separation methods

Diffusional separation methods, such as distillation, different forms of

extraction, adsorption, ion exchange, evaporation, crystallization, drying and

membrane separation are widely used in different areas of food industry for by-product valorization.

Chemical separation methods

From chemical modifications, hydrolysis, i.e. breaking up of a chemical compound influenced by water. The addition of strong acids, bases or steam will be often applied if ordinary water has no effect. Some examples for use of hydrolysis includes the conversion of starch into sugars in a presence of strong acid catalyst, the conversion of animal fats or vegetable oils to glycerol and fatty acids by reaction with steam, or just the conversion of proteins, fats, oils or carbohydrates by enzymes.

Biochemical methods

Biochemical modification for food by-product valorization includes pasteurization, fermentation, biogas production and enzymatic treatment. Pasteurization, such as HTST (high temperature short time) and LTLT (low temperature long time) pasteurization in usually applied in dairy industry for utilization of by-products.

The product of fermentation processes varies greatly on the particular microorganisms involved, e. g. yeast and fungi result in ethanol production from glucose.

Enzymatic treatment is the other application field of biochemical methods. Enzyme can be used for the degradation of food waste consisting of proteins, lipids and carbohydrates. Enzymes are also used to degrade plant cell walls and help e.g. the extraction of oils or other valuable compounds from seeds, skins and peels.

UNIT 5. EXTRUSION IN FOOD PRODUCTION

Grammar «–ing FORMS »

Text A₅ EXTRUDING IN FOOD PROCESSING

Active Vocabulary

1. extrusion – экструзия, выдавливание

to extrude – выдавливать, формовать выпрессовыванием через отверстия

extruder – экструдер, шприц-машина

extruder cooker – экструзионный варочный аппарат

cook (v.,n.) – подвергать/ся тепловой обработке; варка, варщик, оператор

2. paste [peist]; pasty – паста, тестообразная масса; пастообразный

pasta [‘pastə] – 1) макаронные изделия; 2) макаронное тесто; 3) блюдо из макарон

macaroni products – макаронные изделия

spaghetti – спагетти

noodle/s – лапша

vermicelli – вермишель

3. die – матрица, штамп

jacket – кожух, рубашка (парового котла)

to jacket – надевать кожух

4. unit food processing (operation) – составная операция пищевых производств

5. cost – стоимость

6. ready–to–eat foods – пищевые продукты, готовые к употреблению

7. barrel – барабан

8. processing system – технологическая система

PRE–TEXT EXERCISES