Perfomance Parameters for Food Processing

When designing processes for the food industry the following performance parameters may be taken into account:

· Hygiene, e.g. measured by number of micro-organisms per ml of finished product;

· Energy consumption, measured, e.g. by ton of steam per ton of sugar produced;

• Minimization of waste, measured, e.g. by percentage of peeling loss during the peeling of potatoes;
• Labour used, measured, e.g. by "umber of working hours per ton of finished product;
• Minimization of cleaning stops measured, e.g. by number of hours between cleaning stops.

Trends in modern food processing:

1. Health

· Reduction of fat content in final product e.g. by using baking instead of deep-frying in the production of potato chips;

· Maintaining the natural taste of the product e.g. by using less artificial sweetener.

2. Hygiene

The introduction of proper standards during production and distribution reduce the risk of contamination of the products.

3. Efficiency

Rising energy costs lead to increasing usage of energy-saving technologies, e.g. frequency converters on electrical drives, heat insulation of factory buildings and heated vessels, energy recovery systems.

Factory automation systems (e.g. control systems) reduce personnel costs and may lead to more stable production results.

III. Answer the questions.

1. What performance parameters may be taken into account when designing processes for the food industry?

2. How can hygiene, energy consumption, labour used be measured?

3. How many important trends in modern food processing can you mention?

4. How can the fat content in final product be reduced?

5. What measures are there on factories to lower energy and personnel costs?

IV. Translate from English into Russian.

1. You must take into account some important performance parameters if you are going to design processes for the food industry.

2. Trends in modern food industry are as follows: health, hygiene, efficiency.

3. If you want to get the product with the natural taste so put less artificial sweetener into it.

4. To reduce energy costs the scientists recommend using of energy-saving technologies.

5. Personnel costs may be reduced by factory automation systems.

V. Find the English equivalents.

Параметры производительности; конечный продукт; на тонну произведенного сахара; минимизация потерь; картофельные чипсы; поддержание естественного вкуса продукта; энергосберегающие технологии; преобразователи частоты на электрическом приводе; теплоизоляция; системы энерговозврата; кадровые затраты; производственные результаты.