Food Processing Technology I

Aprilia Fitriani, M.Sc.

Defry Lesmana, M.K.M.
 Course Contract
• 80% minimum attendance. Fail to do so
Component Percentage (%) without prior notification, you’ll get D.

Quiz 10 • Assignment could be either paper work or

presentation.
Assignment 20
•Your participations during class are
Middle Term 30 highly encouraged

Final Term 30 Grade Score Grade Score

A 86 C 56
Activity 10
AB 78,5 CD 48,5
Total 100 B 71 D 41
BC 63,5 E 0
 Course Content
Time Chapter Lecturer

8 29 Mei 2018 Chilling and DLE

Freezing
9 5 Juni 2018 Extrusion DLE

10 12 Juni 2018 Drying II APF

11 19 Juni 2018 Debat DLE

12 26 Juni 2018 Crystallization APF

13 3 Juli 2018 Separation APF

14 10 Juli 2018 Evaporation APF

UAS
Crystallization

Aprilia Fitriani
What do you know about
Food Crystallization?

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Crystallization is a term that describes
several different phenomena related to
the formation of crystalline matrix
structure.

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Adventages of Crystallization

Transportation cost

Packaging and storage

Distribution

Safety

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Salt Crystal Characteristics

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Sucrose Crystal Characteristics

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Sucrose Crystal

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 Crystallization Principle
Solubility and Supersaturation
• Temperature
• Concentration of solute and solvent

Nucleation
• Crystalline lattice formation
• Formation of crystal nucleus

Growth
• Once nuclei formed the crystals will continue to grow so long as
supersaturation persists.

Recrystallization/ripening
• Change in the number, size, shape, orientation of crystals following
completion of initial solidification.
• Occurs during packaging, storage and distribution

Teknologi Pengolahan Pangan I 2017/2018 11

 Solubility and
Supersaturation

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Solubility and Supersaturation

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Supersaturation
The concentration exceeds the
equilibrium phase

Can be achieved by cooling (below the

melting point) and evaporating

Decreasing the solubility with lowering

temperature

More concentrated with evaporation

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Factors Affecting Nucleation
Supersaturation
• Low level: low nucleus formation; the available nuclei will continue
to grow  big crystal
• High level: high nucleus formation; the available nuclei will not be so
great  small crystal

Temperature
• Lowering temperature, enhance nucleation rate

Cooling rate
• Slow rate produce large crystals, vice versa.

Agitation rate
• Increase agitation rate, Increase rate of nucleus production
• Increase agitation rate, reduce the area of metastable zone  lebih
mudah mencapai labile zone

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Factors Affecting Recrystallization

Heat and mass transfer rate

Product formulation

Post-processing effect

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Aplication of Food Crystallization

Wanted  smooth texture of ice

cream; can be controlled by:
1. Rapid crystallization
2. Lowering temperature
during processing
3. The presence of emusifier
and stabillizer
Wanted and unwanted
crystallization

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 Aplication of Food Crystallization

Wanted crystallization Unwanted crystallization

• Chocolate • Honey
• Margarine • Cheese
• Butter • Hard candy
• Rock candy • Milk powder

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Recrystallization Phenomena

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