Food processing equipment is an umbrella term referring to the components, processing machines, and systems used to handle, prepare, cook, store, and package food and food products. Although this equipment is primarily aimed toward the transformation—i.e., increasing the palatability, consumability, and digestibility—or preservation—i.e., extending the shelf life—of food, some pieces of equipment are also employed to perform preliminary or auxiliary functions, such as handling, preparation, and packaging. Employed for food and food product applications ranging from bakery goods to beverages and dairy to produce, a wide range of food processing equipment is available to execute the various unit operations necessary during a complete production cycle, such as washing, separating, mixing, baking, freezing, and sealing. Depending on the demands of the operation (and the overarching food processing application), this equipment can be designed and constructed to handle solid, semi-solid, or liquid food products by batch or continuously. Some of the other design considerations include the food grade material used for construction, hygienic and governmental standards, sizing, cost, and integration of automation or analytical components. Each of these characteristics can influence the performance and efficiency of the equipment, but choosing the optimal design and construction is dependent on the specifications and requirements of the particular food processing application. While the wide range of food processing equipment available can be classified and categorized in several different ways—e.g., end product form, mode of operation, application, etc.—this article follows industry standards and groups them by their respective functions.
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The food processing production cycle can be broken into several stages, characterized by a specific function and during which individual unit operations are performed. For example, within the preparation stage, the primary function is to prepare the food material for further processing, and some of the unit operations performed include washing and separating. Other secondary functions provide support to the primary functions of the production cycle, such as material handling and system control operations which convey food materials between process stations or maintain the required processing conditions and standards, respectively.
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Researchers are convinced—more than ever before—about the nutritional benefits of walnuts when consumed in whole form, including the skin. We now know that approximately 90% of the phenols in walnuts are found in the skin, including key phenolic acids, tannins, and flavonoids. Some websites will encourage you to remove the walnut skin—that whitish, sometimes waxy, sometimes flaky, outermost part of shelled walnuts. There can be slight bitterness to this skin, and that's often the reason that websites give for removing it. However, we encourage you not to remove this phenol-rich portion.The form of vitamin E found in walnuts is somewhat unusual, and particularly beneficial. Instead of having most of its vitamin E present in the alpha-tocopherol form, walnuts provide an unusually high level of vitamin E in the form of gamma-tocopherol. Particularly in studies on the cardiovascular health of men, this gamma-tocopherol form of vitamin E has been found to provide significant protection from heart problems.
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In a recent look at the nutritional differences between tree nut eaters and non-eaters, researchers have reported some pretty notable findings: on a daily average, tree nut eaters take in 5 grams more fiber, 260 milligrams more potassium, 73 more milligrams of calcium, 95 more milligrams of magnesium, 3.7 milligrams more vitamin E, and 157 milligrams less sodium! Phytonutrient research on the antioxidant and anti-inflammatory benefits of walnuts has moved this food further and further up the ladder of foods that are protective against metabolic syndrome, cardiovascular problems, and type 2 diabetes. Some phytonutrients found in walnuts—for example, the quinone juglone—are found in virtually no other commonly-eaten foods. Other phytonutrients—like the tannin tellimagrandin or the flavonol morin—are also rare and valuable as antioxidants and anti-inflammatory nutrients. These anti-inflammatory and antioxidant phytonutrients also help explain the decreased risk of certain cancers—including prostate cancer and breast cancer—in relationship to walnut consumption.Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. Like most nuts, they can easily be added to your Healthiest Way of Eating. Just chop and add to your favorite salad, vegetable dish, fruit, or dessert.
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