FOOD 2010 Chapter Notes - Chapter 8: Food Preservation, Food Processing, Hermetic Seal

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

Document Summary

Food processing : conversion of raw animal and plant tissue into forms that are convenient and practical to consume. Accomplished through mechanical action, heating, extrusion, and other manipulations. Food preservation: use of specific thermal and nonthermal processing techniques to minimize the number of spoilage microorgs. in foods, making them safe and giving them an extended shelf life. Dry = contain more structural water, stored for years. 8. 1 food processing - from field and farm to consumers. Foods are processed for one of 2 reasons. One prime cause of spoilage is the amount of biologically active water in the tissue. Unit operations are the broad categories of common food processing ops. About a dozen categories of unit operations examples below. Isolates desirable part of food raw material from another part. Manner in which raw commodities are harvested and transported. Implies removal of dirt, debris, and associated bacteria by washing with water and detergent (when practical)