FOOD 2010 Chapter Notes - Chapter 8: Food Preservation, Food Processing, Unit Operation
6 Aug 2015
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Document Summary
Chapter 8 understanding food processing and preservation: animal. Food processing: the conversion of raw animal and plant tissue into forms that are convenient and practical to consume. Can be accomplished through: mechanical action, heating, extrusion, etc. Food preservation: the use of specific thermal and non-thermal processing techniques to minimize the number of spoilage microorganisms in foods, making them safe and giving them and extended shelf life. Biologically active water: water available to participate in chemical reactions and accessible to microorganisms in food. Unit operations: are the broad categories of common food processing operations in practice in the food industry. Example for the unit operation of mixing encompasses all the actions: agitating, beating, blending, emulsifying, homogenizing, and whipping. Cleaners: amphiphilic compounds with hydrophilic and hydrophobic structures. They interact with water and dirt/debris to suspend the particles in the solution. Sanitizers: chemical compounds that are bacteriostatic and bactericidal agents. Bacteriostatic action refers to inhibiting the growth of microorganisms, while bactericide destroys microorganisms.
