Technologies Used to Develop New Food Products

Question 1

technologies used

Answer 1

high pressure processing
microencapsulation
membrane technology
ultraflitration
nanotechnology
genetic modification
packaging

Question 2

high pressure processing

Answer 2

• A method of preserving food that involves subjecting food to intense pressure to kill microbes while maintaining the fresh qualities of food
  
  • Pressure is applied evenly so shape is not affected
  • Increased shelf life but fridge required to deter growth of injured microorganisms
  • No chemical preservatives used
  • Physical and sensory properties maintained
  • Fresh juices, packet guacamole, sea food
    Can increase the price of food considerably

Question 3

microencapsulation

Answer 3

• The packaging of small particles of an active or functional ingredient in minute capsueles
  
  • Is used to mask the flavour of ingredients or to extend their shelf life
  • Resistant to heat processes such as UHT, baking and freezing
  • Protects food component in fortified foods
  • Ingredients can be released by heat, mechanical action or dissolution
  • Wont affect mouth feel
    Omega-3, yakult, margarine, fruit juice with iron

Question 3

membrane technology

Answer 3

involves using a porous membrane of filter to seperate particles in a FLUID
reverse osmosis - removal of water from a concentrated solution, pressure isused to force solution through membrane that keeps solids from liquids
ultrafiltration - covered next
used in low fat dairy products, increased protein milk and fruit and veg concentrates

Question 4

nanotechnology

Answer 4

• Controlling the size and shape of materials on a nanometre scale
  
  • Engineering at the atomic or molecular scale
  • Is not approved for use in food right now
  • Advantages
    ○ Extend shelf life
    ○ Filters that remove contaminants and bacteria
    ○ Detecting food spoilage
    ○ Improving absorption of nutrients through nanoencapsulation
    ○ Release flavours in some way
    Sensors in packaging that detect spoilage and other

Question 4

ultraflitration

Answer 4

• Is a separation process that involves the use of a semi-permeable membrane with specific pore sizes to separate and concentrate components in liquids
  
  • Skim milk
  • Used large amounts in dairy industry
  • Advantages
    ○ Can occur when temperatures are low so can be used on heat sensitive foods or beverages
    ○ Easy to do in large quantities
  • Separation process
    ○ Ultrafiltration
    § Pressure separates and removes dissolved or suspended solids from the liquid
  • Limitation
    ○ Energy consuming
    Expensive

Question 5

genetic modification

Answer 5

same as the benefits and risks of gm in its own seperate deck

Question 6

types of packaging

Answer 6

aseptic packaging
modified atmosphere packaging (MAP)
barrier specific packaging
vacuum packaging
gas packaging
active packaging
intelligent packaging

Question 7

aseptic packaging

Answer 7

• The food and the packaging are sterilised independently and filling and sealing is completed in a sterile environment
  
  • Airtight seal
  • Easy to transport and store for 6 months or more without refrigeration
  • Made from layers of paper, plastic and aluminium
    ○ Paper
    § Provides structure, strength and shape
    ○ Plastic
    § Liquid tight and keeps exterior dry
    ○ Aluminium
    § Light and oxygen barrier meaning no need for refrigeration
  • Extends shelf life without the use of preservatives or food additives or the use of refrigeration
  • Maintains sensory properties
  • E.g.
    ○ UHT milk
    ○ UHT fruit juices
    Up and go

Question 8

modified atmosphere packaging (MAP)

Answer 8

• Includes
  ○ Active
  ○ Barrier specific
  ○ Gas
  ○ Vacuum
  
  • Changes the environment in which the product exists to extend shelf life
  • Replaced with a gas or mixture of gases
  • This and low temperatures extends shelf life
  • Retains moisture in food but inhibits microbial growth
  • E.g.
    Bag of lettuce

Question 9

barrier specific packaging

Answer 9

• The barrier protecting the food from physical and chemical damage
  
  • Packaging material admits some gases at different rates and excludes other depending on its permeability
  • Extends shelf life by allowing fresh produce to perspire without the formation of water droplets inside the packaging film that causes mould
  • E.g.
    ○ Lettuce in bags
    Spinach in bags

Question 9

gas packaging

Answer 9

• Alters the atmosphere inside the packaging by adjusting the levels of oxygen and carbon dioxide controlling ripening or mould growth
  
  • Nitrogen is added to replace oxygen keeps sealed bag inflated to protect product from being squashed
  • Retains moisture
  • E.g.
    ○ Mince meat
    Bagged lettuce

Question 10

vacuum packaging

Answer 10

• All air is removed before sealing packaging`
  
  • Stops oxidation, rancidity and spoilage
  • Reduce moisture loss and freezer burn
  • E.g.
    ○ Stripped bacon
    ○ Cheeses like feta
    Fish

Question 10

active packaging

Answer 10

• Fresh food is biologically active and gives of water and gases
  
  • Absorbers (scavengers) and emitters are included to interact with the gases of the food in the packaging
  • Maintains sensory quality and extends shelf life while maintaining nutrition and ensuring microbial safety
  • E.g.
    ○ Tortilla packets
    Chicken with pad under it

Question 11

intelligent packaging

Answer 11

• Refers to materials and articles that monitor the condition of the food or the environment surrounding it
  
  • It has the ability to communicate the conditions of the packaged product but doesn’t interact with it
    intelligent packaging can feel, inspect and record external or internal factors to determine whether or not it is safe for consumption
  • E.g.
    Stickers on apples