NU FS100 Lecture Notes - Lecture 2: Unit Operation, Hazard Analysis And Critical Control Points, Bacon
16 Mar 2018
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Document Summary
Goals of: processing: convert agricultural commodities into desirable edible food products, preservation: ensure safety and extend shelf life by preventing decay, spoilage. Ex: wheat can be processed into other edible forms like bread and contamination through : minimizing food spoilage, maximizing safety and stability, maintain nutritional value and acceptability, goals may be short or long term. Ex: putting bread into packages, add preservatives etc. Industrial scale version of basic operations that occur at home. Industrial: uniform quality, convenient, rte: similar to using a recipe at home, food formulation lists the ingredients to be used, a process ow diagram represents the step-wise procedures in the product"s manufacture. Helps with uniformity and haccp: each process in the diagrams is called a unit operation, materials handling, separating, cleaning, disintegrating, pumping, Foods can be described by their degree of processing: minimally processed, basic processed, moderately processed, highly processed. Three principle preservation techniques: freezing, drying, canning.
