Food Processing And Production Flashcards
Artificial Additives
Made in lab e.g blackcurrant food colouring used in jam - Amaranth (E123).
Accelerated Freeze Drying - AFD
Food quickly frozen + then placed into vacuum under reduced pressure. Heat vaporises ice, via sublimation, to steam + dries food e.g coffee granules + soup.
Aseptic
Sterilised, preserves food without using preservatives/chilling.
Antioxidants
Type of phytochemical e.g E300 + scientists have proved that stop carcinogens from attacking cells + reduces risk of cancer.
Blast Chilling
Reduces temperature of food to below 3 degrees Celcius within 90 minutes, so reduced time in danger zone + used in commercial kitchens e.g custard + ready meals.
Bulk Sweeteners
Artificial sweetener - have similar level of sweetness to sugar.
Chemical Raising Agent
Examples: baking powder/bicarbonate of soda.
Coeliac Disease
Medical condition caused by allergy to protein gluten present in cereals wheat, barley + rye.
Cook-Chill
Food cooked to 70 degrees Celcius. Portioned. Chilled (within 30 minutes). Chilled to 3 degrees Celcius within 90 minutes + store for 4-5 days below 5 degrees Celcius. Reheat to 70 degrees Celcius internal temperature. E.g ready meals.
Condensed Milk
Evaporated, sweetened + tinned. Very thick, sweet + yellow. Uses: Millionaires Shortbread, Caramel + Banoffee Pie.
Curd
Solid substance formed from coagulation of milk + rennet.
Cryogenic Freezing
Liquid nitrogen used at -190 degrees Celcius e.g prawns, raspberries + strawberries.
Dehydrating
Removing moisture to prevent microorganism growth. Must be stored in cool, dry place. Generally cheaper + easier to transport + store + foods have longer shelf life e.g bananas.
E Number
Number given to food additives by EU to say that it’s regularly tested + safe to eat.
Emulsifiers
Substances that stop oil + water separating e.g lecithin in egg yolk.
Evaporated Milk
60% water removed + tinned. Milk becomes brownish colour + caramelised flavour.
Extraction Rate
Amount of whole grain that has been used in making of flour.
Fortification
Addition of nutrients to food product to replace those lost during processing/improve its nutritional value.
Flour Fortification
Iron, Calcium, Vitamin B1 + 3 are added by law to white plain/soft flour in order to match nutrition of wholemeal flour.
Functional Foods
Foods that have health promoting properties over + above their nutritional value.
Gluten
Protein in flour.
Grist
Group of mixed grains ready to be grinded.
Hermetic
Airtight.
Homogenisation
Milk forced at high pressure through small holes to stop larger fat globules from floating to top of milk.
Intense Sweeteners
E.g saccharin (E954) low calorie sweetener. Enhances natural flavour for processed foods.
Lactic Acid
Added to products e.g olives to give them longer shelf life.
Lactobacillus
Friendly probiotic bacteria.
Modified Atmosphere Packaging, MAP
Internal atmosphere of package changed to slow microorganism growth. Fresh foods in peak condition, package, air ‘gas flushed’ with combination of gas, hermetically sealed. E.g meat products + vegetables for salads.
Modified Starches
Starches that have been structurally altered e.g ready meals to prevent sauces separating.
Natural Additive
Come from food e.g purple beetroot juice added to yoghurt, sweets + drinks to give colour.
Natural Identical Additive
Same as natural but made in lab e.g Benzoic acid (E210) - preservative that occurs naturally in many plants.
Pasteurisation
Heat milk up to 72 degrees Celcius for 15 seconds to kill pathogenic bacteria, which could cause food poisoning, + then it’s cooled to under 5 degrees Celcius.
Prebiotic
Improves gut health as indigestible good bacteria feeds digestive system. E.g leek, onions + asparagus.
Primary Processing
Changing basic food (raw material) to preserve it/prepare it for sale/cooking e.g milling wheat into flour.
Probiotic
Contains friendly bacteria to maintain healthy digestive system + strengthens immune system. E.g yogurts + pickles.
Prove
When yeast fills dough with gas, causing it to rise + aerate.
Phytochemical
Compounds produced by plants that scientists think reduces risk of cancer + formation of carcinogens. E.g Antioxidants.
Rennet
Starter culture used in cheese production.
Secondary Processing
Using primary processed food e.g flour to make it into another product.
Spray Dry
Produces dry powder by rapidly drying with hot gas.
Stabilisers
Help to prevent mixtures separating.
Stanol
Helps to reduce absorption of cholesterol. E.g fruits, vegetables + vegetable oil.
Sterilisation
104 degrees Celcius for 40 minutes. Destroys all microorganisms + enzymes. Extends storage. UHT + Canning are sterilisation methods. E.g milk + fruit juice.
Sterol
Helps to reduce absorption of cholesterol. E.g fruits, vegetables + vegetable oil.
Strong Flour
Highest gluten content, needed in bread making + flaking choux pastry.
Thickeners
Modified starches are often used as thickeners in food products.
Ultra Heat Treated (UHT)
135 degrees Celcius for 1 second. Destroys all microorganisms + store at room temperature up to 6 months. Once open treat as fresh. E.g milk, fruit juice + pouch sauces.
Ultra Processed Foods
Commonly linked to NOVA system in fourth category. Foods that have been industrially processed + contain unusual ingredients e.g additives + preservatives.
Whey
Liquid part of curd.
Vacuum Pack
Air removed + package sealed. Anaerobic conditions. E.g meat/products, fish + pasta.
Yeast
Biological raising agent used in bread.
Carcinogen
Potential cancer-causing substances.
Advantages of Cook-Chill Industrial Preservation
Little waste, saves energy in home, available in single portions, nutrients not destroyed, consistent quality + fewer additives needed during manufacture, no skill required + larger range of fresh foods.
Anaerobic Conditions
Without oxygen.
Milling Wheat (Primary Processing)
Wheat cleaned by removing stones + other grains (barley, oats etc), wheat conditioned, which softens bran layer, gristing is when other types of wheat are mixed in, stage 1: ‘break’ rolls speared white from outer skins, (sieving separates wheat grains), stage 2: ‘reduction’ rolls are final roll for milling before flour + courser pieces of bran repeat stages 1 + 2 + (result is that wheat germ, white flour + bran produced.
Wheat to Flour (Primary Processing)
Milled wheat made into flour by removing certain amounts of grain in wheat (extraction rate).
Milk to Butter (Secondary Processing)
Fresh milk arrives from dairy, cream separated from fresh whole milk, using centrifugal forced, cream pasteurised, then chilled, cream churned until thickens into butter, buttermilk drained off, butter mixed + blended (salt may be added), butter pressed to distribute moisture + finally, shaped, wrapped, chilled + stored.
Milk to Cream (Secondary Processing)
Fresh milk arrives from dairy, cream separated from fresh whole milk, using centrifugal forced (rotating at fast speed), cream pasteurised to kill any harmful bacteria + destroys enzymes (can affects flavour + shorten shelf life of cream), then chilled + finally, stored.
Milk to Yoghurt (Secondary Processing)
Fresh milk arrives from dairy, milk pasteurised + then homogenised, milk incubated + harmless bacteria added (lactobacillus - contains lactose - break down lactose into lactic acid), yoghurt left to set until reaches correct acidity level (denatures milk proteins + lowers pH), cooled + fruit/flavourings then added.
Milk to Cheese (Secondary Processing)
Fresh milk arrives from creamery from local farms, milk poured into vats (large metal baths) + then stirred, milk soured by adding starter culture (rennet), starting maturation + causes milk to thicken, whey split from curd (solids) + left to drain away naturally, which chopped up + salt added for flavour + preservation + then squashed into mould, block of each curd wrapped in cheesecloth + wait up to 2 years for cheese to mature + cheese regularly tasted by tasters to check stage of maturation + to see when cheese ripens.
Flour to Bread on An Industrial Scale (Secondary Processing)
Delivery + storage of ingredients e.g flour to bakery, mixing, dividing + first proving: ingredients mixed at high speed + left to prove, kneading + preparation: dough continuously kneaded for 2 minutes + dropped into pre-greased baking tins on conveyor belt, second proving - lasts around 50 minutes, baking: loaves pass slowly through huge oven for about 20 minutes at 230 degrees Celcius baked loaves are cooled for up to 1 hour + 30 minutes + depanned by sucking loaves out of tin + finally, sliced + packaged.
Flour to Pasta (Secondary Processing)
Flour mixed with liquid (usually water + sometimes egg), lumpy dough formed, dough put into extruded where gluten developed + dough moves through steamer at 104 degrees Celcius to kill any existing harmful bacteria + forced through different-shaped dies to make different-shaped pasta/rolled to make pasta sheets, pasta then dried (can take several hours) + packaged to be sold dried in shops (MAD to increase product’s shelf life by adding no carbon dioxide + nitrogen + hermetically sealed with heat).
Milling
Process in which grains of wheat are made into flour.
Making Milk - Cow to Bottle (Primary Processing)
Milk stored at 4.5 degrees Celcius until goes into tanker, separator spins milk 4,000 times minute + this separates out cream, depending on type of milk, fat added back in, milk homogenised + pasteurised at 72 degrees Celcius for 15 seconds + then passes through metal plates, milk cooled to keep milk as fresh as possible + to stop souring of milk + 6 bottles of milk filled every second + 40,000 litres of milk produced in hour.
