Food Size Reduction in Food Industries

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5 Questions

Which operation produces a pre-determined range of particle sizes important for processing properties of some products?

Chopping, cutting, slicing and dicing

What is the benefit of size reduction in food processing?

Increase in the surface-area-to-volume ratio of the food

What is the function of emulsification in food processing?

Formation of a stable emulsion by mixing immiscible liquids

What is the main purpose of homogenization in food processing?

Reduction in size of dispersed phase into small droplets within the continuous phase

Which food product would benefit from milling to powders?


Study Notes

Particle Size Reduction

  • Milling operation produces a predetermined range of particle sizes, crucial for processing properties of some products.

Benefits of Size Reduction

  • Size reduction in food processing enhances uniformity, increases surface area, and improves mixing and blending.


  • Emulsification is the process of combining two or more liquids that don't normally mix, creating a stable emulsion, which is important in food products like mayonnaise and ice cream.


  • The main purpose of homogenization in food processing is to create a uniform mixture of fat molecules in milk and other liquid products, ensuring consistent taste and texture.

Milling to Powders

  • Cocoa beans are an example of a food product that benefits from milling to powders, resulting in cocoa powder, a key ingredient in chocolate production.

Learn about the unit operation of size reduction in food processing and its benefits such as increasing the surface-area-to-volume ratio for improved drying, heating, and extraction of liquid components.

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