Processing and Production Flashcards
What is food processing
Making changes to food so they are:
-Safe, appetising and palatable
-Transportable
- Convenient and easy to buy/store/use
- Appealing and attractive
- Ready to prepare, cook, serve
What are the main stages to food processing?
Primary processing
Secondary Processing
What is primary processing
Foods processed straight after harvest/slaughter to get them ready to be eaten or turned into other food products eg wheat grains turned into flour
What is secondary processing
Primary processed foods are used not heir own or mixed with other foods to make into food products eg wheat turned into bread or pasta
List some primary processing of plant foods
-Sorting (grading) by size
-Trimming leaves/shoots/roots
-Discarding damaged
- Washing
-Wrapping delicate fruits eg mango
- add identification eg label
-Storing - often in CO2 or safe gases slows ripening
Explain how wheat is turned into flour
Harvest
Cleaning and Storage
Milling
What are cereal grains made of
Aleurone and bran layers on outside contain lots of fibre
Endosperm mostly starch, some protein
Germ contains genetic material and nutrients to produce new plant
What does milling grain do
Beaks down grains and separates the layers producing flour
What are the types of flour?
Wholemeal or whole grain contains all layers
Wheatmeal (brown) flour contains 85% of grain some of bran and aleurone are removed
White flour - mostly endosperm as sieving removes outside layers after milling
Modern factories use rollers to separate see P 276
Explain some primary processing of animal foods
Drain away blood
Skin and hide removed
Internal organs removed
Offal removed
Meat is hung at 1oC for a few days - develops flavour and texture. Glycogen in muscles is broken down into lactic acid which preserves meat. natural enzymes tenderise meat
Poultry - drain bloods, remove heat and feet, remove feather and organs, truss carcass
Fish - remove internal organs, leave whole or filet
Explain primary processing of milk
Skim fat
Heat treat
Homogenise
Pasteurisation
Ultra heat treatment
What is UHT
Ultra heat treatment
Heat milk very fast in heat exchanger to 132oC for 1 second then rapidly cool and seal.
Can store for a long time lose 60% B12 after 6 months
What is pasteurisation
Heat milk fast in heat exchanger to 72oC for 15 seconds rapidly cool to below 10oC usually 4oC
Does not affect flavour, flour or nutritional value
What is homogenisation
Force milk under pressure through tiny holes breaks up fat and prevents it separating out
What are the types of fresh milk
Whole - all natural fat about 3.9%
Semi skimmed - half natural fat 1.5-2%
Skimmed virtually no fat -0.5-0.9%
What is micro filtered milk
All bacteria pathogenic and those that sour milk removed.
Milk forced under pressure through very fine filtration membrane.
Increases self life if stored 0-5oC
Does not affect flavour or nutritional value
