FOOD 2010 Lecture Notes - Lecture 7: Globules Of Fat, Microfiltration, Maillard Reaction

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

It is important to understand the basic principles of food processing, heat transfer and food preservation. Most food processing is comprised as a series of physical processes that can be broken down into a basic number of operations. Unit operations: material handling, cleaning, separating, size reduction, fluid flow, mixing, heat transfer, concentration, drying, forming, packaging and controlling. Irradiation is not new; it has been used due to a lack of consumer acceptance. However, recent outbreaks attributed to bacterial contamination have renewed interest in irradiation. In canada: irradiation is permitted for potatoes and onions (inhibiting sprouting), wheat and flour (to control insect infestation) and spices (to reduce microbial load). Most food processing is comprised as a series of physical processes that can be broken down into a number of basic operations. Unit operations include materials handling, cleaning, separating, size reduction, fluid flow, mixing, heat transfer, concentration, drying, forming, packaging and controlling.