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- W4297672587 abstract "Machinery and processing techniques are the integral components of snack food preparations in domestic kitchens, establishments catering to ready-to-eat snacks, cottage and small-scale industries, and large production units. The level of sophistication varies widely from simple manual mode to automated plants producing a few kilograms of snacks to several tons of products per day. Various unit operations are employed to convert an ordinary raw material into a delicious snack for the consumers who always look for something new and different from the casual breakfast, lunch, and dinner. The raw food materials are subjected to cleaning, storage, refrigeration/freezing, transportation, sorting/grading, shelling/destoning, preprocessing, final processing, postprocessing stages, and packaging. The processes employed to develop snack foods are baking, blanching, coating/flavoring, conching, conveying, deoiling, dewatering, drying, encapsulation, emulsification, extrusion, frying, grilling, grinding, microwaving, mixing, packaging, roasting/toasting, shaping, slicing/mincing, sorting, steaming, and other processing methods. The machines employed to perform these jobs are mentioned along with examples of products. Automation, imaging, and the use of robots are also practiced at different levels for efficient processing and safety considerations. This chapter deals with the various processes and machinery employed citing examples of popular products of commercial importance." @default.
- W4297672587 created "2022-09-30" @default.
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- W4297672587 date "2023-01-01" @default.
- W4297672587 modified "2023-10-17" @default.
- W4297672587 title "Processes and machinery" @default.
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