Particle size reduction has become incredibly essential in the food processing industry. Numerous food constituents exist in the form of particulates which may include any of the following; powder, pellet, emulsion, or suspension. The essentiality of size reduction equipment in the food processing industry grows because of the fact that the size and shape of ingredients greatly influence the taste, texture, and appearance of food items we consume. Moreover, it also impacts the stability, processing capability, and functionality of end products.
With increasing advancement in food-associated technologies, the awareness about the significance of food particle size or shape is increasing widely. However, this shape and size of food particles have also been evident to impact digestion, palatability, bioavailability, and metabolism of food. Another notable benefit associated with size reduction is convenience in transportation, storage, packaging, and processing of food stocks.
This physical and chemical change of particle size in food ingredients is also touted to ensure consistency in food textures. It helps manufacturers maintain consistency in their products that meet consumer expectations. Well, this goes beyond product esthetics and appearance, as the food particle size also affects the flavor of food. Additionally, it is equally significant in facilitating product safety. For example, the particle size reduction of drugs restricts its inhaling by people or animals.
Another key advantage of using size reduction equipment in food processing is that it averts the risk of damage to machines during the processing and aids in smooth functioning. To understand the concept of size reduction in a more effective way let’s consider the example of chocolate. For all the chocolate lovers out there, the particular particle size of chocolate is very crucial for sensory perception. It will determine the way chocolate feels and melts in the mouth while one tastes it.
Thus, it can be inferred that the development of new edible products and their market success is largely dependent on their textual and sensory properties. And the products which have failed to abide by the fact have also failed to establish their mark among consumers. Every food product that desires to acquire a large market share and repeat consumer purchases has to impart proper texture and sensory experience to consumers.
Since consumer preferences are shifting towards healthy food items the processing and proper handling of food ingredients has to be ensured. Although significant researches have been performed relating to particle size distribution in food items. Also, their impact on creaminess, crunchiness, and crispiness of products has been analyzed.
Hence, particle size reduction influences varied essential aspects of food products. It allows producing the desired product while sustaining its texture, taste, safety, and quality. More importantly, the particle size is also responsible for determining the bioavailability of nutrients in food as well as medications.
To know more about how size reduction equipment in food processing contributes to controlling several physical and chemical properties of food items let’s read below:
RATE OF REACTION
Smaller particle is more likely to contribute to making and breaking of bonds than the larger ones. Reducing size of particles is another biological way of speeding up chemical reactions.
Smaller particles facilitate easy absorption. This property is equally beneficial for food products and drugs. The dissolution rate of particles increases with a reduction in size. The molecules that have the property of being water and lipid-soluble deliver better performance than the ones that are not.
Smaller particle size facilitates a better packaging density than the larger ones. Size reduction enables maximize content while reducing the cost of packaging and shipping.
Particle size also determines the ability of a material to precipitate out of solutions. This property is important to food and drugs. Several products such as salad dressings require even distribution of particles in solution.
Particle size is an important factor influencing the visual texture, density, and color of a food product. Generally, larger food particles are chewy whereas smaller food particles are less moist and crunchy.
Particle size greatly impacts the texture of the product. Food items with large particle size boast coarse texture and change in taste. On the other hand, food items with fine particles are more flavorsome. For example, consider prosciutto. Thick prosciutto is difficult to chew as well as has a nasty taste. Whereas thin-sliced prosciutto has a delicate flavor and melts instantly in the mouth.
Thus, particle size has a critical role in improving the functional characteristics of food items. It enhances the nutritional properties of food items which is extremely beneficial for regular consumers and medical communities.
Corenco’s Particle Size Reduction Equipment
At Corenco, we specialize in offering size reduction equipment for the food processing industry. Our uniquely designed equipment ensures size-reduction consistently and efficiently. Our machines enable enterprises to achieve optimal results in effective food processing.