Blending is when substances are combined in a gentle fashion so that they become inseparable but are not necessarily homogeneous. Blending is associated with the combining of solids (dry) with solids and solids with small amounts of liquids (wet).

While this method is typically used for foods that will be fried, breaded items can be baked as well. The standard breading technique includes three steps: dredging in flour, moistening in egg wash (beaten egg plus a tablespoon or two of water or milk), then coating in crispy breadcrumbs like Panko.

Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. Meat is soaked anywhere from 30 minutes to several days.

Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand.

Depositing or commonly known as filling is a process that involves transfering a fixed amount of substance to a product. For example, depositors are used for sandwich filling and biscuits or cookies but can also be suitable for non food products such as shampoos, gels, creams, etc.

Emulsifying something means you’re either dispersing fat into water (mayonnaise, pan sauce) or water into fat (vinaigrette, butter) to make something with a uniform look and feel.

Feeding is a common process in a wide range of manufacturing industry. This includes feeding or inserting raw materials into a container or spreading across a conveyor to enable parallel processing of goods which increases yield by a large amount.

Filling is a process that involves transfering a fixed amount of substance to a product. For example, fillers are used for sandwich filling and biscuits or cookies but can also be suitable for non food products such as shampoos, gels, creams, etc.

The process of breaking solid food items into smaller particles. Special equipment is available to grind different types of food such as a meat grinder for meat, a coffee grinder for coffee beans, a pepper mill for grinding peppercorns, and a food processor, which is used to grind many different types of food.

Mixing emulsion products with condiments such as olives, cheese, peppers, etc.

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.

In the manufacturing of many poultry products, the meat is mixed with a variety of nonmeat ingredients, including flavourings, spices, and salt. Tumbling and massaging are gentle methods that produce a uniform meat mixture.

Material Handling also known as Conveying is typically a process of transfering raw materials to be processed. As the lifeblood of your company, how your processing line functions has a direct bearing on your bottom line. The success of an entire processing line can depend on the performance and reliability of its material handling systems.

Industrial food mixing usually refers to the process of combining two or more separate components to produce a certain level of homogeneity. Mixing is often an interchangeable term with blending. However, where blending is typically a gentler process, mixing can combine ingredients at more aggressive rates to create a homogenous mixture.

Molding (American English) or moulding (British) is the process of manufacturing by shaping liquid or pliable raw material using a rigid frame called a mold or matrix.

Portioning not onyl refers to the amount of food on the plate, but it can also refer to the amount of ingridients on a particular dish or food product. This process can be done anywhere from spliting, slitting, pressing and etc. This ensures consistent ratio of ingridients across all manufactured products.

A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil. In meat industry this is often used in meat or ham pressing as a part of portioning and preparation process.

Food pumps are used throughout the food and beverage industries to transfer, mix and dose fluid and semi-fluid substances in processing and production applications. Pumps for food processing are manufactured from food grade materials and have smooth surfaces to prevent contamination from food and bacteria buildup.

Particle size reduction is used to reduce grain to a desired size for various filler applications, and support the distribution of the end product by: exposing a greater surface area for digestion; improving the ease of handling certain ingredients; improving the mixing characteristics of certain ingredients; improving pelleting efficiency; and improving pellet quality.

In food industry, separation technology is broadly used to separate, isolate, and purify a particular component from a mixture. These are essential in the food manufacturing process. A numerous separation technologies are available such as using membrane, centrifuge, decanter, spray dryer, freeze dryer, and extractor.

In cooking, stuffing or filling is an edible concoction used to fill a cavity in another food item.

Tenderization is a mechanical process used in the manufacture of cooked ham, which produces cuts in the muscle that break the structure of the connective tissue and puncture the brine collection areas between muscles, facilitating brine distribution and increasing the extraction surface.

Transportation is critical in food processing automation, when you are transporting food, you need to consider two main food safety issues: keeping the food protected from contamination and, if the food is potentially hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter).

Commonly known as meat tumbling, the process also goes by massage tumbling, vacuum tumbling and marinating. The goal of this process is to evenly distribute the marinade, promote salt soluble proteins to the surface and increase the water binding capacity.