Lesson 1 Flashcards
Food science
application of basic principles of science and engineering to study and acquire new knowledge on physical, chemical, and biochemical aspects of food
after farm gate and before table
Food science (Murano)
study chemical, microbial, physical, and sensory properties of foods and their ingredients during processing and storage
Food technology
uses the information gathered by food science and applies the appropriate technologies to ensure the quality and safety of food
Nutrition
effects of food on the person who consumes them
Canning
discovered by French Confectioner Nicholas Appert
placing food in bottles, corking them, and then heating the bottles in a water bath
in response to Napoleon’s offer of 12K francs for a new way of preserving food
What discovery initiated canning technology?
Nicholas Appert
heat processing results in longer shelf life
Flash freezing
Clarence Birdseye
rapid freezing of fish at extremely low temperatures preserved fish better than the conventional freezing method
discovered that fish exposed to Arctic air was still tender and fresh even when cooked months later during expedition in Labrador
Canadian food system
- recommended 3 meals/day = 1095 meals/year per person
- approx. $123B total annual value of product shipment by the food manufacturing industry in Canada
- highest expenditure on meat among commodities (highest dollar value)
- highest consumption on plant-based products
3 primary agricultural production sectors
raw materials
- farm production
- fishing
- imported raw goods
What happens post-farm gate (agricultural production)?
- provide HR, energy, water, equipment, packaging to conduct processing/preparation for the market
- waste stream (upcycling or reusing waste to make new product)
- distribution to markets then consumers
What are processed foods?
- has undergone any modification
- has multiple ingredients on label (can’t idenity original material)
all foods are processed but some products are sold with little processing
* e.g. fresh fruits, vegetables (also available as processed products like canned, dried, frozen, fermented)
Most popular fruits and vegetables in Canada
- apples, bananas, oranges (more than 55%)
- potatoes
3 steps in apple processing
- primary production in orchards
- grading system for quality in packing plants
- distribution to fresh market, CA storage, or processing
primary production requires inputs like sunlight, water, fuel, fertilizer, soil, pest control
Grading system
apple processing
- apples are sorted in bins based on quality
- highest grade = fresh market
- lowest grade = processing
apples come in different sizes and can have defects
Controlled atmosphere (CA) storage
slows down respiration rate and ripening process (i.e. senescence), extending storage life for months
exact conditions depend on type of fruit and variety (e.g. variety of apple)
3 CA storage conditions for Mcintosh apples
- Control temperature (reduce to ~3°C)
- Control relative humidity (don’t absorb extra moisture or lose moisture)
- Control atmosphere (gases)
up to 8 months in CA vs 5 months at optimum T and RH
Atmospheric gases in CA storage for Mcintosh apples
- reduce O2
- increase CO2
- nitrogen’s an inert gas so doesn’t interact with food and affect shelf-life
5 examples of processing of apples
- low temp preservation
- thermal processing (to pasteurize juice)
- fermentation (biotechnology)
- dehydration
- packaging
apples can be turned into juice (cider, syrup), sauce (fruit leather), pie filling, or upcycled
What happens when apple waste is upcycled?
- animal feed
- pectin (extracted for use in jams, jellies)
- disposal
Processing of apples into juice
- pasteurized or commercially sterilized (in tetrapak boxes)
- starting material for production of cider (by yeast) and/or vinegar (by bacteria)
2-step fermentation process of apple juice
into apple cider and apple vinegar
- yeast converts apple juice sugars into ethanol (ETOH) and flavor compounds
- bacteria converts ethanol into acetic acid or apple vinegar
Processing of applesauce into fruit leather
e.g. fruit to go
- dehydration: first ingredient is always apple purée because apples are high in pectin
- must look at label information and type of packaging (all regulated!)
dehydrated apple is an ingredient for confectionary products, breakfast cereals, etc.
