Cereals processing technology

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With the addition of personal computers on breakfast cereal processing floors, the integration of these stand-alone control functions with a unified operating system began. It was then possible to introduce data recording and control functions in the same control unit. Runtime, downtime, material usage and inventory control can now be introduced into the system. By interfacing these many pieces of manufacturing information, a whole pictorial landscape of the manufacturing plant is developed for use by management on a real-time basis. In summary, PLC and computer control of cereal processing has evolved over the past two decades and is highly developed. There are many companies worldwide prepared to assist cereal manufacturers in moving to this higher level of total plant control. It is definitely the move to the future. 8.5 Sources of further information Breakfast cereals 171 Service directories via computer: 1. www.preparedfoods.com 2. www.foodprocessing.com 3. www.foodmanufacturing.com 4. www.kwpc.com 5. www.herbs.org 6. www.scisoc.org/aacc/ 7. www.ift.org 8. www.verticalnet.com 9. www.foodproductdesign.com 10. www.foodingredientsonline.com 11. Search engines a. Yahoo b. Lycos c. Infoseek d. Alta Vista Publishers in Cereal Science: Eagan Press, 3340 Pilot Knob Road, St. Paul, MN 55121-2097, USA Product development and pilot plant facilities available for product and process development: 1. APV Baker, Peterborough, England 2. University of Nebraska, Lincoln, NB, USA 3. Custom Food Processors Inc., Blue Earth, MN, USA 4. Buhler Ltd., Uzwil, Switzerland
172 Cereals processing technology 8.6 References 1 POWELL H B, The Original Has This Signature WK Kellogg. Englewood Cliffs, NJ, USA, Prentice Hall Inc, 1956. 2 BRUCE S and CRAWFORD B, Cerealizing America. Winchester, MA, USA, Faber and Faber Inc., 1995. 3 HEGELE FRED, General Mills, Minneapolis, MN, personal communication, 1999. 4 STALKER JOHN A C, Weetabix, Cobourg, Ontario, Canada, personal communication, 1999. 5 HALOVIAK BERT, Seventh-Day Adventist Church, Silver Spring, MD, personal communication, 1999. 6 FAST R B and CALDWELL E F, Breakfast Cereals and How They are Made 2nd edn. St. Paul, MN, USA, American Association of Cereal Chemists, 2000. 7 WHITE E G, Process for Manufacturing a Whole Wheat Food Product, US Patent No. 4,179,527, Dec. 18, 1979. 8 SLADE L and LEVINE H, Beyond Water Activity: Recent Advances Based on an Alternative Approach to the Assessment of Food Quality and Safety. Critical Reviews in Food Science and Nutrition 30, 2&3, 1991. 9 MAEHL E F, Cereal Puffing Apparatus, US Patent No. 3,128,690, April 14, 1964.
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vi Contents 3.4 Recent developments
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viii Contents 9.11 References . . .
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x Contributors Chapter 6 Dr Jim Dex
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Part I Cereal and flour production
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Total UK area = 792,000 ha Total UK
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5 Rice production B. S. Luh, Univer
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Rice production 81 evaluating quali
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Rice production 83 Table 5.1 Range
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Table 5.2 Physicochemical (quality)
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Table 5.3 Physicochemical (quality)
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Table 5.4 Milled rice grades and re
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Rice production 91 caused by the va
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Rice production 93 Based on water r
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Rice production 95 Rice disease res
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Rice production 97 Fig. 5.1 Flow ch
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Rice production 99 The milling yiel
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5.7.1 Frozen rice Frozen cooked ric
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Rice Chex Õ and Crispix Õ are mad
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cake puffing machine that has been
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5.16 References Rice production 107
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6 Pasta production B. A. Marchylo a
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Pasta production 111 dumpling-like
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Fig. 6.1 A simple schematic of a lo
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Pasta production 115 from the sprea
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environment with a final moisture c
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Pasta production 119 cooking qualit
Page 128 and 129: 6.5 Raw material selection Pasta pr
Page 130 and 131: Pasta production 123 is directly re
Page 132 and 133: Pasta production 125 because of sup
Page 134 and 135: more difficult for farmers to grow
Page 136 and 137: Pasta production 129 Cereal Chem, (
Page 138 and 139: 7 Asian noodle processing D. W. Hat
Page 140 and 141: Asian noodle processing 133 Most mi
Page 142 and 143: Fig. 7.1 Stages in different noodle
Page 144 and 145: Asian noodle processing 137 number
Page 146 and 147: Asian noodle processing 139 White s
Page 148 and 149: Asian noodle processing 141 Fig. 7.
Page 150 and 151: the final product. A two-stage proc
Page 152 and 153: Asian noodle processing 145 Table 7
Page 154 and 155: Asian noodle processing 147 Fig. 7.
Page 156 and 157: Asian noodle processing 149 with th
Page 158 and 159: 7.7 Future of the industry Asian no
Page 160 and 161: percent, thus allowing the core to
Page 162 and 163: Asian noodle processing 155 PreHarv
Page 164 and 165: Asian noodle processing 157 43. KIM
Page 166 and 167: form as a breakfast food. He called
Page 168 and 169: Breakfast cereals 161 words. Jobber
Page 170 and 171: 8.3 Recent trends and technology de
Page 172 and 173: Breakfast cereals 165 In continuous
Page 174 and 175: Breakfast cereals 167 were parallel
Page 176 and 177: Breakfast cereals 169 with quiet fa
Page 180 and 181: 9 Malting G. Gibson, Consultant, Co
Page 182 and 183: 3. Muntons Malt This company operat
Page 184 and 185: Malting 177 of a barley corn. Signi
Page 186 and 187: Fig. 9.3 Diagrammatic layout of cir
Page 188 and 189: stored in relatively small hoppered
Page 190 and 191: allow gentle drying without subject
Page 192 and 193: Malting 185 situated externally, on
Page 194 and 195: Fig. 9.6 Capacity of circular flat
Page 196 and 197: convenient to convert their reinfor
Page 198 and 199: Malting 191 free filling of steeps
Page 200 and 201: Malting 193 Fig. 9.7 Fixed floor ge
Page 202 and 203: Malting 195 Fig. 9.8 Fixed floor ki
Page 204 and 205: Malting 197 with greater flexibilit
Page 206 and 207: Malting 199 machines, and an ideal
Page 208 and 209: storage to malt storage. Any additi
Page 210 and 211: 9.10 Further reading BRIGGS D E (19
Page 212 and 213: The discovery that dough left for l
Page 214 and 215: Breadmaking 207 The development of
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Page 218 and 219: ead to be ‘fresh’. When we coll
Page 220 and 221: such as unwanted holes or dense pat
Page 222 and 223: main function of yeast is to produc
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Page 226 and 227: Breadmaking 219 application of a mi
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Breadmaking 221 mixing, namely that
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Breadmaking 223 devices which roll
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Breadmaking 225 that a point which
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Breadmaking 227 10.9.2 Mixing and p
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Breadmaking 229 UK, pp. 1-17. CAUVA
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Index acid flavours 211 acidified l
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disease control 23-4 grain quality
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asic process 175-81 future of the i
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special and numerical grades 90 US
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