F_S 1030 Lecture Notes - Corn Starch, Corn Oil, Sodium Nitrite
10 Apr 2014
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Document Summary
Why are foods processed: the primary reason is to reduce or eliminate harmful microbes, another reason is to stop the loss of nutrients due to enzyme action, common methods, sterilizing, pasteurizing, fermenting, blanching. Processing steps: unit operations are distinct steps for converting raw materials into processed foods, examples of unit operations, material handling, cleaning, pumping, mixing, heat exchanging, packaging. Types of processed foods: processed whole foods, canned peas, corn oil, orange juice, formulated foods, bread, jams, chocolates, chilled foods, prepared foods o. Ice cream, deli meats, margarine: pizza, potato salad, food service. Canning considerations: types of microbes, headspace vacuum, heat treatment, cold point, acidity of product. Freezing: freezing is mild treatment that results in less loss of nutrients and quality than heat treatment, freezing slows the growth of microbes but does not kill them so there may be safety and spoilage problems when thawed. Drying methods: sun or air, oven, vacuum, spray, freeze, drum.
