Dough Preparation Equipment

Bakeries should be stocked with mixers, dough dividers and rounders, dough sheets, and presses. Proof boxes provide warm, moist areas encouraging dough to rise. This bakery equipment should be able to maintain temperatures around 100 degrees Fahrenheit with humidity hovering around 85 percent, according to Practically Edible, an online baking information resource.

Pritul Bakery Machines is a progressing enterprise, committed towards manufacturing and supplying quality bakery machines, Bakery equipments, Bakery ovens and accessories to the baking industry since 1986.

A great gift for hygienic and uniform baking of all type of Bakery Products like Rusk (Toast) Cookies, Khari, Biscuit, Puff, Patties, Pal, Bun, Burger, Fen, Jira, Bread, Cake, Pastries, Pizza Bases, Cream Rolls, Kulche etc. and also to roast Cashew, Almond, Peanuts, Pesta, Nuts and other Dry Fruits.

Pritul's industrial, fully stainless steel proofer is used to ferment dough, after mixing and before baking the products. It adds more shine, denseness and softness to the finished products.
A high capacity proofer has also been specially developed to guarantee an even flow of steam throughout the proofing chamber. The steam generator is adjacent to the heating unit and is heated by the hot air before it enters the proofing chamber.

Theme 9..Membrane Processes in the Food Industry. Microfiltration

Task1. Topical vocabulary:

2. Read and translate the text into your native language:

Membrane Processes in the Food Industry

Microfiltration

As a solid–liquid separation process, microfiltration is increasingly becoming a preferred alternative to the more expensive traditional processes of dead-end filtration and centrifugation. In the food industry, microfiltration is extensively used for the clarification of cloudy fluids. Membranes with nominal pore sizes in the order of 0.1 to 0.5 μm or less produce permeates that are practically free of microorganism cells.

Consequently, microfiltration is being increasingly used for the purification of drinking water and of water for the production of soft beverages. Food fluids clarified by MF include clear fruit juices, wine, vinegar and sugar syrups.

Microfiltration frequently serves for the pre-treatment of fluids, before ultra filtration or reverse osmosis. Removal of suspended particles and colloidal material by MF is essential for reducing the rate of fouling in subsequent UF or RO steps. Oil droplets and particles of fat are also removed by MF. Membranes made of hydrophobic polymers, such as polyvinylidene fluoride, are particularly suitable for that application.

Brines used in the manufacture of cheese and in fish processing contain suspended solids and fats, which must be removed before recycling or disposal of the fluid. Other wastewater streams generated in food processing often require pre-filtration before further treatment. MF is used with advantage in such applications.

Ultra filtration

Dairy applications: with the development of improved membranes, ultra filtration has become a major separation process in the dairy industry. The two largest areas of application are the pre-concentration of milk for cheese manufacture and the production of protein concentrates from whey. Both applications are related to cheese-making.

Whole cow’s milk contains typically 3.5% protein, 4% fat, 5% lactose and 0.7% inorganic salts (ash). The balance (about 87%) is water. In the traditional cheese-making process, milk (usually, but not always, after adjustment of fat content and pasteurization) is coagulated through a combination of lactic acid fermentation and enzymatic reactions. After cutting and temperature adjustment, the coagulated mass separates into solid particles (curd) suspended in liquid (whey). The curd contains the major milk protein – casein, and most of the fat. The whey is essentially a dilute aqueous solution of lactose, mineral salts and non-casein milk proteins (e.g. lactalbumins and lactoglobulins). The curd is subjected to various methods of treatment and curing, resulting in the vast variety of different cheeses. The whey is usually a problematic waste, due to its high volume (often 90% of the mass of milk used) and its high cost of disposal due to its extremely high biological oxygen demand (BOD).

Ultra filtration of milk retains the fat globules and the proteins. The inorganic salts and the lactose, along with some of the water are partially removed as permeate. The resulting retentate is partially concentrated milk with reduced lactose and mineral content. The concentration ratio is often 3- to 5-fold. If further reduction of lactose and mineral content is desired, the retentate is diluted with water and ultra filtered once again. This kind of ultra filtration is sometimes called “diafiltration”. The pre-concentrated milk is mainly used in the manufacture of many types of cheeses (most commonly soft cheeses). The advantages of using UF pre-concentrated milk for making cheese are (Cheryan, 1986):

· Increased yield, probably because of the inclusion of some of the non-casein proteins in the curd

· Lower energy consuption

· Reduced volume of whey.

4. Translate the following sentences from Russian into English:

1. Как процесс разделения твердой и жидкой, микрофильтрации все чаще становятся предпочтительной альтернативой более дорогих традиционных процессов тупиковой фильтрации.

2. Микрофильтрация все шире используется для очистки питьевой воды и воды для производства безалкогольных напитков.

3. Капельки нефти и частицы жира удаляются также микрофильтрацией. Мембраны изготовлены из гидрофобных полимеров, таких как поливинилиденфторид.

4. Две крупнейшие молочные области применения предворительного концентрирования молока для производства сыра и производства белковых концентратов из молочной сыворотки. Оба приложения связаны с сыроделием.

4.Answer the following questions:

1. What kind of membrane processes in the food industry do you know?

2. What process for the purification of drinking water and of water for the production of soft beverages is used?

3. How much protein, lactose and inorganic salts are in the cow’s milk despite of water?

4. Describe the structure of membranes.

5. Where does the pre-concentrated milk used?

5. Translate the following sentences from Russian into English:

1. Ультрафильтрация молока сохраняет жировые шарики и протеины в молоке (белки). Минеральные соли и лактоза, наряду с некоторым количеством воды частично удаляется как фильтрат.

2. Конечныйультраконцентрат частично является концентрированным молоком с уменьшенным содержанием лактозы и минералов. Концентрация содержания веществ сокращается от 3 до 5 раз.

3. Для дальнейшего уменьшения содержания лактозы и минеральных веществ, концентрат разбавляется водой и подвергается повторной ультра фильтрации.

4. Молоко, прошедшее предварительное концентрирование главным образом используют в производстве сыров (в большинстве мягких сортов сыров).

5. Рост произведенного продукта, возможно из-за включения некоторого количества казеина (белкового вещества) в свернувшееся молоко; низкое потребление энергии; меньшее количество фильтрата.