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You are to choose ONE of the topics outlined below and write a report of 2500words excluding bibliography

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Topic 1 In processing industries, raw materials are treated by application of heat. Drying is a unit operation in which the food product is dehydrated to remove moisture from the product. You will write a report to include: 1. Fundamental principles and theory of the unit operation. 2. Different types of equipment being used in processing industries. 3. Application of the technique in various food processing industries. Topic 2 In processing industries, raw materials are treated by application of heat. Pasteurization is a unit operation in which the food product is heated to ...

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Topic 1 In processing industries, raw materials are treated by application of heat. Drying is a unit operation in which the food product is dehydrated to remove moisture from the product. You will write a report to include: 1. Fundamental principles and theory of the unit operation. 2. Different types of equipment being used in processing industries. 3. Application of the technique in various food processing industries. Topic 2 In processing industries, raw materials are treated by application of heat. Pasteurization is a unit operation in which the food product is heated to increase the shelf-life of the product and to make it safe for human consumption. You will write a report to include: 1. Fundamental principles and theory of pasteurization. 2. Different types of equipment being used in processing industries. 3. Application of the technique in various food processing industries. SCBA603/1301 Processing Engineering Assignment - 1 2 Topic 3 In processing industries, raw materials and final products are transported from one processing facility to another. This is carried out by using various type of conveying systems. You will write a report to include: 1. Variety of conveying systems being used in processing industry. 2. Working principle of the conveying systems. 3. Application of the technique in various food processing industries. Marking Schedule:  Each of the numbered sections in the topic outline will be worth 4 marks (total 12 marks)  You must use inline citation and a bibliography for referencing source material. Correct citation and bibliography using APA format will be worth 3 marks  You must use a range of sources; including at least two research paper for each section. Appropriate referencing will be worth 3 marks.  Overall clarity and organization of your report, including correct spelling, grammar and length of report will be worth 2 marks.  The total mark out of 20 will then be adjusted to a final mark out of 15%.

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Drying is a very popular and one of the oldest techniques known to man, to preserve raw materials, particularly food items. It began with primitive societies beginning to preserve meat and fish. All food products dried up and stored can be used for long periods without it having been spoiled. The main fundamental reason behind it is that the organisms that lead to the spoilage of such products are not habitable and do not grow at such low levels of moisture.

Drying obviously cannot be compared to canning or freezing as they are capable of preserving the food items particularly in their own appearance, and retaining the taste and nutrient value of the products too. However, canning and freezing are sometimes expensive and natural drying serves the purpose being an inexpensive yet an effective way to store such products for a longer time. One another advantage of drying over canning and freezing food products is that it takes much lesser space in storing them.

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