Food Industry Flashcards
is fundamental to human survival and well-being, providing the essential nutrients needed for a healthy life.
Food
involves various methods and techniques using equipment, energy, and tools to transform raw agricultural products—such as grains, meats, vegetables, fruits, and milk—into recognizable products that are widely consumed and enjoyed by many.
Food Processing
Reasons for Processing Food
- Food Safety
- Extending product longevity
- Improving nutritional value
- Enhance the flavor, texture, and appearance of food
-include those that increase food’s resistance to microbial growth and slow fat oxidation.
-Processes that prevent the aesthetic deterioration of food, such as the enzymatic browning reaction that occurs when apples are chopped during food preparation, may also be included in food preservation.
-helps to reduce food waste, which is a crucial step in lowering production costs, boosting the effectiveness of food systems, enhancing food security and
nutrition, and promoting environmental sustainability
Food Preservation
is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced
Spoilage
Food that is capable of spoiling is referred to as
Perishable food
Signs of food spoilage
- change in color
- change in texture
- unpleasant odor or an undesirable test
Food processing dates back to ancient civilizations like Egypt, where methods such as drying, salting, and fermentation were used. Egyptians developed milling techniques to make bread and used fermentation for beer.
History
Early methods of food processing also included storing grains in clay pots and smoking meat and fish to preserve them.
History
What origin is traced back to Babylon and Egypt between 3000 to 5000 BC.
Beer
techniques like pickling, sugar curing, and salting meat and fish were common for preservation.
Middle Ages
In Industrial Revolution what food processing is being introduced and who discovered it revolutionizing food preservation
- Canning (Nicolas Appert, 1809)
- Pasteurization (Louis Pasteur, 1864)
Modern food processing began with advancements in machinery and technologies, particularly from Germany, such as ______ and ________, enabling safer and more sustainable production.
- Refrigeration
- Freeze-drying
Natural plant parts processed into powders, extracts, and blends used to enhance food taste and aroma
Herbs and spices
used for products like juices, canned fruits, frozen vegetables, and jams.
Fruits & vegetables
Foods derived from milk of mammals.
Dairy products
Substances extracted from plants or animals for cooking and flavor
Oils and fats
Edible flesh from animals and transformed into sausages, canned meats, smoked products, and frozen foods.
Meat and poultry
Hard-shelled foods containing edible fruits or seeds.
Nuts and seeds
Substances are used to provide sweetness and are essential for confectioneries, beverages, and bakery items.
Sugar and sweeteners
Ingredients to improve taste, texture, or appearance.
Additives and flavoring
Seeds of cereal crops used for food staples.
Grains
Processed into canned tuna, fish fillets, smoked salmon, and surimi.
Fish and seafood
Uses heat to destroy harmful microorganisms and enzymes. Examples include pasteurization (mild heat to kill pathogens) and sterilization (intense heat to kill all microorganisms).
Thermal Processing
is a process by which heat is applied to a liquid food to increase the product’s shelf life during refrigeration and to destroy vegetative pathogens. Milk is pasteurized by heating it to about 145°F (63°C) for 30 minutes or, using the “flash” method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F (10°C), at which temperature it is stored.
Pasteurization
is termed as destroying all pathogens i.e. food spoilage organisms that grow on food under normal storage and handling conditions. The food article is heated at 121 ºC for 15 minutes and is done in an autoclave or sterilizer.
Sterilization
one of the most ancient food preservation techniques, which reduces water activity sufficiently to prevent or delay bacterial growth.
Drying
Involves refrigeration or freezing to slow down microbial growth and enzymatic activity.
Cold Processing
Removes moisture from food to inhibit microbial growth, commonly seen in dried fruits and freeze-dried coffee.
Dehydration
Uses substances like salt, sugar, or vinegar to create an environment unsuitable for microorganisms.
Chemical Preservation
Reduces food particles to smaller sizes for ease of use and improved texture, such as in flour or peanut butter.
Grinding and Milling
Enhances convenience and consistency in size, such as pre-cut fruits or deli meats.
Cutting and Slicing
Forces food through a die to create specific shapes, used in products like pasta and breakfast cereals.
Extrusion
The
stage where primary processed ingredients are turned into consumable products.
Secondary Processing
Allowing beneficial microbes to transform ingredients into products like yogurt, wine, or kimchi.
Fermentation
Encasing processed food to protect it from external factors like spoilage, dirt, or physical damage. Materials may include plastics, paper, or metal depending on the product.
Packaging
Types of Packaging
- Vacuum packaging
- Modified Atmosphere Packaging (MAP)
- Aseptic Packaging (sterilizing food and packaging separately
What are the major products
- Snacks
- Meat and poultry products
- condiments and sauces
- canned goods
- dairy products
- bakery and confectionery
- frozen goods
- beverages
Processing methods for meat and poultry products
Examples: Sausages, hotdogs, bacon, cured ham.
- Curring
- Smoking
- Freezing
What is the processing method for dairy products
- Pasteurization
- Homogenization
- Fermentation
What are the processing methods for bakery and confectionery
- Baking
- mixing
- tempering
What are the processing methods for beverages
- Fermentation
- Carbonation
- Pasteurization
Cooking mixtures of flour and other ingredients at high temperatures to create finished goods like bread and cakes
Baking
Sealing food in containers and applying heat to ensure long-term preservation. This method of process is useful for extending shelf life. Canning typically involves the heating of low-acid foods at 121°C, intending to eliminate all mesophilic microorganisms, as well as spores of Clostridium botulinum, leaving the product ‘commercially sterile.’ To accomplish this, the process is applied for some time long enough to achieve a 12 log10 reduction in the number of spores of this pathogen (termed ‘12D processing’). In 1904, Nicolas Appert of France invented this process and he is called as Father of Canning. The process of canning is also known as appertization.
Canning
