4.1.food processing methods

Question 1

what does food processing do?

Answer 1

combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer.

Question 2

what is food processing?

Answer 2

the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing can be primary or secondary to extend the shelf life and/or add value to a product

Question 3

what are the main 3 functions of modern food processing?

Answer 3

-To make food safe (microbiologically, chemically).
-To provide products of the highest quality (flavor, color, texture)
-To make food into forms that are convenient (ease of use)
source

Question 4

what is primary processing?

Answer 4

-the food is not changed from it original state
the harvesting, basic cleaning, grading and packaging as in case of fruits and vegetables

Question 5

what is secondary processing?

Answer 5

the conversion of raw food materials to foods that can be eaten or to ingredients that are used to make edible food products. eg.milling grains into flour

Question 6

what is tertiary processing?

Answer 6

when secondary processed foods are turned into high value ready to eat foods and drinks
eg.using the flour mixed with other ingredients to make bread or pasta.

Question 7

What is physical processing?

Answer 7

when the food is irreversibly changed by a mechanical action or by cooking.
-This can include, cutting, peeling, grating, grinding, mincing macerating and liquefaction.
- also includes when ingredients are mixed and combined together, such as emulsification.
-Cooking is also a form of physical processing, as heat changes the properties of the ingredients This includes, boiling, steaming, frying and grilling.

Question 8

what is chemical processing?

Answer 8

when the natural state of a food is altered by the addition of a chemical. This can either be naturally occuring chemicals in foods, such as acids in fruit or synthetic chemicals such as different types of additives.
-Naturally occurring chemicals can help to to preserve or emulsify food. Consider the use of lemon juice to preserve or egg yolk to emulsify when making mayonnaise.

Question 9

Give an example of chemical processing and the negative implications of this?

Answer 9

-the use of nitrates. when curing and processing meat, such as salami, bacon and hams.
-may lead to cancer and have possible health implications

Question 10

what was the function of traditional food processing?

Answer 10

to preserve food so that communities had access to food when it was not able to grow crops or in times of poor weather conditions.

Question 11

name some traditional processing techniques?

Answer 11

Pickling
Fermenting
Curing and salting
Smoking
Drying
Jamming

Question 12

Give an example of a microorganism involved in food processing?

Answer 12

Yeast is a microorganism with enables the fermentation process to create bread and beer. Other microorganisms aid the fermentation of other products such kimchi and kombucha.

Question 13

give an example of enzymes inolved in food processing

Answer 13

rennet is used in cheese making and live bacterial cultures are used to make yoghurt

Question 14

examples of mycoprotien and TVP used in food processing?

Answer 14

Plant based protein sources, such as Quorn have been used as meat substitutes since the mid-80’s. Mycoprotein it’s produced by a thread-like fungus that’s found in the soil.

Question 15

why is food proccesing important for Low economic developed countries?

Answer 15

-adds value to products and can result in more revenue/profit and create more jobs and therefore help a local economy.
-important as job opportunities are low in LEDC
-can then also lead to positive impact upon the natural environment as well as farmers, want to protect their resources

Question 16

what does adding value to a product mean?

Answer 16

when elements are added to a product/service, which makes it more appealing to customers/consumers, and therefore means that more money can be charged.

Question 17

how can the value of farm products be increased?

Answer 17

-by cleaning and cooling, processing, packaging and distribution.
-most comes from secondary and tertiary processing of food products.

Question 18

what is free range?

Answer 18

-more ethical way to buy eggs by not buying eggs produced by caged hens, due to the animal cruelty aspect.
-also considered healthier to eat free range eggs or cage-free eggs, as the hens will have eaten more natural foods and been raised and kept in in a healthier environment.

Question 19

what is fair trade

Answer 19

• changing the way trade works through better prices, decent working conditions and a fair deal for farmers and workers in developing countries.
  -They work with businesses, consumers and campaigners. Farmers and workers have an equal say in everything
  -the mission is to connect disadvantaged producers and consumers, promote fairer trading conditions and empower producers to combat poverty, strengthen their position and take more control over their lives

Question 20

what is organic farming?

Answer 20

-For planting, the use of chemical pesticides and fertilisers is avoided. The farming process emphasises crop rotation, animal and plant manures, hand weeding and biological pest control.
-For raising animals, the use of antibiotics, growth hormones and other animal feed additives is avoided.
-No genetic modification and ionising radiation is applied.

Question 21

problems with organic farming?

Answer 21

-the amount of space needed for organic farms and the price that has to charged for produce, due to high operating costs.
-However, a better understanding of biodiversity and modern technologies, such as hydroponics and aquaponics is making organic farming more accessible.
-This could lead to prices of organic produce becoming less expensive and therefore more appealing to larger number of consumers

Question 22

what is food sustainability

Answer 22

process of ensuring we have the correct, ethical food systems to ensure we have enough good, healthy food, to feed a growing population
it suggests that food should be produced in a way that is:
-Contribute to thriving local economies and sustainable livelihoods
-Protect the diversity of both plants and animals and the welfare of farmed and wild species,
-Avoid damaging or wasting natural resources or contributing to climate change;
-Provide social benefits, such as good quality food, safe and healthy products, and educational opportunities

Question 23

what does food security/being food secure mean?

Answer 23

having the availability and access at all times to sufficient, safe, nutritious food to maintain a healthy and active life

Question 24

what elements does food security involve?

Answer 24

food availability- available in sufficient quantities and on a consistent basis.It considers stock and production in a given area and the capacity to bring in food from elsewhere, through trade or aid.
food access- People must be able to regularly acquire adequate quantities of food, through purchase, home production, barter, gifts, borrowing or food aid.
food utilisation- Consumed food must have a positive nutritional impact on people. It entails cooking, storage and hygiene practices, individuals health, water and sanitations, feeding and sharing practices within the household

Question 25

Example of processing stages in milk?

Answer 25

P- raw milk
S-Pasteurized Milk, Cheese, Yoghurt
T-Custard, Cookies, Cake

Question 26

example of processing stages in blended wheat?

Answer 26

P- blended wheat
S-flour
T-Custard, Cookies, Cake

Question 27

example of processing in strawberries?

Answer 27

P- strawberries
S-strawberry juice, jam/ preservatives
T-strawberry tart, cake, milk.