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Reasons for Processing Foods - In order to store our food safely, it has to go through different processes before it reaches our table.
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Introduction to Food Processing
Why process foods?Extend edible time frame -PreservationMake better tasting foodsMake more varieties of foodConvenience
DryingExtraction of moisture by sun, air, heat or
vacuum to inhibit the growth of molds, bacteria and yeastsName 3 dried foods
SaltingThe addition of salt or a brine solution to
foods to decrease the activity of molds, bacteria and yeasts.Name 3 salted foods
CuringThe addition of a chemical compound
(sodium nitrate or sodium nitrite) to food to slow the growth of bacteria.Name 3 cured foods
FermentationThe use of special bacteria, molds or yeasts
to prevent spoilage by converting the elements of food that spoil easily to stable elements that act as preservatives.Name 3 fermented foods
Freeze DryingThe freezing of food and the subsequent
removal of water from the frozen food through the use of heat and a vacuum.
SmokingThe addition of smoke and heat to preserve
food by the action of the chemicals from the smoked wood and the partial drying of the food.Name 3 smoked foods
Canning/Aseptic PackagingThe packing of food in a container, sealing
the container and heating it to sterilize the food.Name 3 canned foods
PasteurizationThe heating of milk and other liquids
which reduces the number of disease-producing bacteria.Name 3 pasteurized foods
RefrigerationThe lowering of the temperature of food to
inhibit the growth of bacteria, molds and yeasts.Name 3 refrigerated foods
FreezingThe lowering of the temperature of food to
temperatures below 28 degrees F to stop the growth of bacteria, yeasts and molds and to kill parasites.Name 3 frozen foods
Food concentrationHeating food until it boils and removing the
water or partially freezing food and removing water in the form of ice crystals.Name 3 concentrated foods
IrradiationPassing energy through food to destroy
insects, fungi, or bacteria that cause human disease or cause food to spoil.Name 3 irradiated foods
Food SafetyHAACP: Hazard Analysis Critical Control
PointWhat safety risk is present for each food
Pathogenic microorganismsBacteria, viruses
Spoilage microorganismsFungi, bacteria
What foods are at greatest risk for contamination?
Most important qualities to controlpH
Bacteria thrive in a pH neutral environment (7)
Items with pH above 8 tend to be very bitter & toxic
Foods with pHs below 6 tend to be tart or sour
1 7 14Bacteria
Yeast/Fungi
Qualities to controlTemperature40 – 140°F = the temperature danger zone
Rapid multiplication of microorganisms<40°F very slow growth<28°F – no growth – no death>140°F – death of microorgamisms
Qualities to ControlMoisture content & Protein contentBacteria need a high moisture contentFungi can grow in lower moisture
Dry foods won’t make you sickDry foods do spoil
Bacteria need protein, fungi less soCandy & carbohydrates may spoil but don’t
won’t make you sick
Food DeteriorationEnzymes break down proteins over time
Must deactivate enzymes before food can be stored
Heat destroys enzymesFats and oils can oxidize in storage
Gives off flavorsNeed airtight packaging or antioxidant
additives