Raw Material
Cleaning
By Miss Kulsoom Ibrahim
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Wet cleaning method in processing, Lecture notes of Food Science and Technology
It contain brief description about wet cleaning method
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2022/2023
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Raw Material
Cleaning
By Miss Kulsoom Ibrahim
To learn about the cleaning.
Types of wet cleaning methods.
Learning Objectives
Types of wet cleaning
methods
Soaking
Spray washing
Floatation washing
Soaking is a preliminary stage in cleaning heavily
contaminated materials such as root crops, permitting
softening of the soil, and partial removal of stones and
other contaminants.
Metallic or concrete tanks or drums are employed, and
these may be fitted with devices for agitating the
water, including stirrers, paddles, or mechanisms for
rotating the entire drum.
The use of warm water or including detergents
improves cleaning efficiency, especially where mineral
oil is a possible contaminant.
1) Soaking
(^) Flotation washing employs buoyancy differences between food units and contaminants. (^) For instance, sound fruit generally floats, while contaminating soil, stones, or rotten fruits sink in water. (^) Hence it gives very effective cleaning of fruit, peas, and beans. (^) A disadvantage is high water use, thus recirculation of water should be incorporated. (^) Froth flotation is carried out to separate peas from contaminating weed seeds, and exploits surfactant effects. The peas are dipped in oil/detergent emulsion and air is blown through the bed. This forms a foam which washes away the contaminating material, and the cleaned peas can be spray washed.
3) Floatation
(^) 1. Seaton, H.L. (1955) Scheduling plantings and predicting harvest maturities for processing vegetables. Food Technol., 9, 202–209. (^) 2. Maestrelli, A. (2000) Fruit and vegetables: the quality of raw material in relation to freezing, in Managing Frozen Foods (ed. C.J. Kennedy), Woodhead Publishing, Cambridge, pp. 27–55. (^) 3. Mohsenin, N.N. (1989) Physical Properties of Food and Agricultural Materials, Gordon and Breach Science Publishers, New York. (^) 4. Kader, A.A. (2008) Perspective: flavour quality of fruits and vegetables. J. Sci. Food Agric., 88, 1863–1868. (^) 5. Chung, O.K. and Pomeranz, Y. (2000) Cereal processing, in Food Proteins: Processing Applications (eds S. Nakai and H.W. Modler), Wiley-VCH Verlag GmbH, Weinheim, pp. 243–307.