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Department
Nutrition and Food Services
Course
NFS 2000
Professor
All Professors
Semester
Fall

Description
UnderstandingFoodProcessingandChapter8 PreservationAnimalProducts FoodProcessingFromFieldFarmtoConsumers Includesalloftheoperationsthatmakerawfoodstuffssuitableforconsumptionandstorage Preservesfoodssothattheyremainfreshwholesomenutritioussafeandfreefromeffectsofspoilage ManufacturesspecificdesirablefoodproductsthatexhibitacertainshelflifeAllrawfoodstuffsareperishable TendstoberelatedtotheamountofactivewateravailableHigherlevelscausegreaterlikelihoodofdeteriorationduetomicrobialenzymaticchemicalenergy PreservationtechniquesrelyonthemanipulationofthefoodsenvironmentegpHtemperatureetctominimizetheactivityofthesemodesofdeteriorationTheUnitOperationsofFoodProcessing Theproceduresusedtomanufacturefoodproductsarehighlyvariablefromcompanytocompanyandevenbetweencountriesdependingonavailabletechnology ThesystematicapproachtoprocessingfoodsinvolvestheapplicationofmanydifferentoperationscalledunitoperationsThesearebroadcategoriesofcommonfoodprocessingoperationsinpracticeinthefoodindustry TheUnitOperationsofFoodProcessing materialshandlinggettingtherawmaterialsfromthefieldtotheprocessingfacilities separatingisolationofadesirablepartofafoodrawmaterialfromanotherpart cleaningremovalofdirtbacteriaetcfromthefoodwiththeuseofwaterdetergent CleaningcompoundsareamphiphilicallowingthemtointeractwithwateranddirtdebrisbysuspendingtheminsolutionTheUnitOperationsofFoodProcessing Sanitizingusingsanitizerstokillmicroorganismsonthesurfaceoffoodhandlingequipment Sanitizerschemicalcompoundsthatarebacteriostaticbactericidalagents Manydifferenttypesofsanitizersexisteachhavingspecificadvantagesdisadvantages DisintegratingreferstoparticlesizereductionoffoodsPumpingmovingliquidorsemiliquidfoodsfromonepointtoanotherduringprocessing TheUnitOperationsofFoodProcessing Mixingblendingoffoodingredientstomakeafoodproduct Exbeatingblendingemulsifyinghomogenizingwhipping Heatexchangetheapplicationorremovalofheatfromafood EvaporationtheremovalofmoisturefromafoodtoconcentrateitssolidscontentDryingmorecompleteremovalofmoisturethanwithevaporation MoisturereducedtomerefewpercentTheUnitOperationsofFoodProcessing Forming puttingfoodproductsintospecificshapes Exbreakfastcerealpetfoodchocolates Packaging protectsfoodsfromtheenvironmentandprovidesconvenienceforretailersconsumers Preventscontaminationbymicrobeslightmoistureoxygenetc TheBasicPrinciplesofFoodProcessing SixbasicprinciplesoffoodprocessingtoachievepreservationMoistureremoval heat Cold acidNonthermalprocessingegchemicals InnovativenonthermalmethodseghighpressureMoistureRemovalOneoftheoldestpreservationmethodsRemovalofbiologicallyactivewatertostopthegrowthofmicrobesandreducerateofchemicalenzymaticreactions ExDeyingdehydrationevaporation MethodsincludesundryingdriedfruitnutsDrumdryinginstantmashedpotatoesSpraydryingpowderedmilkeggsFreezedryinginstantcoffeeFreezestheproductfirstthenevaporatesmoistureundervacuum HeatTreatmentHeatpreservationmethodsinclude blanchingvegetablespriortofreezing quick exposure to heat then freezepasteurizationmilk sterilizationcannedfoodsSterilizationisthemostsevereformofheatpreservationisusuallyaccomplishedwitharetortcommercialpressurecookerThisreferstothecompletedestructionofmicroorganismsManyfoodsdonotneedtobetobesafe CommercialsterilizationkillsallpathogensandallbutthemostheatresistantbacteriaPreservesfoodforseveralyearsatroomtemperatureHeatTreatment
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