Food Processing Flashcards
Process of treating and handling food to stop or slow down spoilage, and thus allow longer storage
Food preservation
Edible parts of plants, animals, fungi, algae, and water after separation from nature
Unprocessed or natural foods
To maintain quality, it is important to control
Microbiological spoilage, enzymatic degradation, chemical degradation
NOVA Food classification system
Groups foods according to nature, extent, and purposes of the industrial processes
Market fresh foods
Harvested items retaining complete structural integrity.
Washing, curing, cooling, post harvest treatment, packaging, storage.
Level 2
Preserved foods - Foods processed to help preserve and enhance nutrients and freshness of foods at their peak.
Canned tuna, tomato sauce
Raw, processed, or formulated form that are consumed orally by humans or animals for growth, health, satisfaction, pleasure, or satisfying social needs.
Foods
Food quality
Quality of a product involves maintenance or improvement of key characteristics of the product—color, flavor, texture, etc.
General principles of FP
Prevention or delay of microbial decomposition
Prevention or delay of self-decomposition
Prevention of damage due to insects, pests, animals, and other external forces.
How to identify ultra-processed foods
Examine ingredients label
Must at least contain one item characteristic of group 4
_________, __________, or ___________formulated form that are consumed orally by humans or animals for ________, __________, _________, __________, or satisfying __________ needs.
Raw, processed, formulated
Growth, health, satisfaction, pleasure, social
Types of foods
Fresh and processed
Safety includes control of both the _______ and ___________ characteristics of the product.
Chemical and microbiological
Synthetic foods
Made through chemical or microbial synthesis
Vitamins, nutrients, functional food components
Food processing
The treatment of food substances to change its properties with a view to preserving it, improving quality, or making it functionally more useful.
Processes that are aimed at preventing growth
Refrigeration
Freezing
Drying
Control of water activity
The continuum of processed foods
Levels 1-5
Stages in food processing
Raw material preparation
Mixing of ingredients
Processing
Packaging
Storage
Distribution
Application of modern science and technology to assure the consistency of each batch of products
Consistency
_________ ________: Steps are taken to improve quality in terms of
Processed foods
safety, nutrition, desired sensory characteristics, convenience, shelf life
A cohesive plan that combines the science of production and manual labor to reduce the time needed to produce the product.
Time economy
4 groups of the NOVA food classification system
Group 1: unprocessed and minimally processed foods
Group 2: processed culinary ingredients
Group 3: processed foods
Group 4: ultra-processed foods
Secondary derivatives
Derived by further steps from basic components
Phytochemicals and vitamins from fruit skins, fat hardened by hydrogenation
These chemical changes may occur during food preservation
Enzymatic browning
Oxidation of fats
The government and manufacturers work closely to make sure that the product is wholesome for public consumption and the workers in a safe environment
Product and worker safety
Formulated foods and examples
Prepared by mixing and processing of individual ingredients
Cakes, biscuits, breads, ice cream
True or false. All 5 levels show no primary, secondary, or synthetic
True
Processes that are aimed at minimizing organisms
Pasteurization, Cleaning and sanitizing, sterilization
Describe raw foods.
Earliest or primary state.
Has not been subjected to any treatment.
Substances derived from group 1 foods or else from nature by processes such as pressing, refining, grinding, milling, and drying
Processed culinary ingredients
Formulations of ingredients, mostly of exclusive industrial use, typically created by series of industrial techniques and processes
Group 4
Items characteristic of ultra-processed foods
Not usually used in the kitchen, additives whose main function is to make the final product more palatable or appealing
Level 5
Foods that are packaged to stay fresh and save time.
Frozen foods that are heated.
Minimally processed
Trimming, shelling, cutting, slicing, dicing, storage at low temperature
Fresh foods have a ________ shelf life. However, _______ is done to lengthen their shelf life
short
Processing
Preserved foods
Little changes during manufacturing
Canning, freezing, dehydration
The primary focus of food preservation
Controlling microbial populations especially pathogens
Canned or bottled vegetables or legumes preserved in brine, whole fruit preserved in syrup, tinned fish preserved in oil, cured meats, and smoked fish
Group 3
Processed culinary ingredients
Oil, lard, butter, sugar, salt
Level 4
RTE that require minimal or no preparation
Canned meats, instant oatmeal, fruit juice
Assuming that the buyer likes the product, the manufacturer must do everything humanly possible to ensure that the product is user friendly (size, cooking instructions, keeping quality, convenience, etc.)
Buyer friendliness
Primary derivatives and examples
Obtained from the raw product through purification
Starch, sugar, fats and oils, lycopene
Manufactured foods and examples
Raw substances usually loses its original composition
Sausages, cured meats, jams, wines
Goals of modern food processing
Formulation
Easy production procedures
Time economy
Consistency
Product and worker safety
Buyer friendliness
Future of food processing
3D modeling software
Computerized virtualization using Cloud-based digital twin
4th industrial revolution (IoT and AI)
A logical basic sequence of steps to produce an acceptable and quality food product from raw materials
Formulation
All diets in this group are the basis for healthy diets
Group 1
Rarely consumed by themselves
Processed culinary ingredients
The heart of food processing
Food preservation
Global considerations
Raw material sources
Environmental issues
Ethical considerations
Energy consumption, resource use, and sustainability of processing
Value chains and international manufacturing operations
Most processing places emphasis on _______ ________— objective is to
Microbial control
eliminate organisms or prevent their growth.
Why do we want to process food?
Preservation
Aims of the food industry today
To extend the period during which a food remains wholesome (shelf life) by preservation techniques that inhibit microbiological or biochemical changes and allow time for distribution, sales, and home storage.
To increase variety in the diet by providing a range of tastes, colors, aromas, shapes, and textures in foods.
To provide foods that give nutrients required for health.
To generate income for the manufacturing company and profits for its owners and shareholders.
Items separated from the medium of immediate growth
Harvested foods
Today’s consumers want food that are convenient to use and still have all the qualities of a fresh product.
Convenience
Two or three ingredients
Recognizable as modified versions of group 1 foods
Group 3
Severity of processing or restructuring
Manufactured
Formulated
Primary derivative or pure poducts
Secondary derivative
Synthetic
Carbonated soft drinks, sweet/fatty/salty packaged snacks
Group 4
True or false. All preserved foods have been processed but not all processed foods have been preserved.
True.
Product of slaughtering
Meat
Sequence of events and equipment systems required in producing a product
Process
Develop methods that can facilitate the various steps of production
Easy production procedures
Maintaining original structural integrity
Raw
Marketed fresh
Minimally processed
Preserved
Level 1
Minimally processed - Foods that require little production or processing
Salad greens, ground coffee, roasted peanuts
Two major sources of raw foods
Plant and animal kingdom
Level 3
Formulated - Foods that combine ingredients, such as sweeteners, spices, oils, flavors, colors, and preservatives, to improve safety and taste and/or add visual appeal.
Cake mix and instant dressings
Natural foods that are altered by methods that include the removal of inedible or unwanted parts and drying, crushing, etc.
Minimally processed
