introduction to food processing
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Introduction to Food Processing
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Why process foods?
• Extend edible time frame -Preservation
• Make better tasting foods
• Make more varieties of food
• Convenience
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Drying
• Extraction of moisture by sun, air, heat or vacuum to inhibit the growth of molds, bacteria and yeasts– Name 3 dried foods
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Salting
• The addition of salt or a brine solution to foods to decrease the activity of molds, bacteria and yeasts.– Name 3 salted foods
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Curing
• The addition of a chemical compound (sodium nitrate or sodium nitrite) to food to slow the growth of bacteria.– Name 3 cured foods
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Fermentation
• The use of special bacteria, molds or yeasts to prevent spoilage by converting the elements of food that spoil easily to stable elements that act as preservatives.– Name 3 fermented foods
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Freeze Drying
• The freezing of food and the subsequent removal of water from the frozen food through the use of heat and a vacuum.
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Smoking
• The addition of smoke and heat to preserve food by the action of the chemicals from the smoked wood and the partial drying of the food.– Name 3 smoked foods
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Canning/Aseptic Packaging
• The packing of food in a container, sealing the container and heating it to sterilize the food.– Name 3 canned foods
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Pasteurization
• The heating of milk and other liquids which reduces the number of disease-producing bacteria.– Name 3 pasteurized foods
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Refrigeration
• The lowering of the temperature of food to inhibit the growth of bacteria, molds and yeasts.– Name 3 refrigerated foods
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Freezing
• The lowering of the temperature of food to temperatures below 28 degrees F to stop the growth of bacteria, yeasts and molds and to kill parasites.– Name 3 frozen foods
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Food concentration
• Heating food until it boils and removing the water or partially freezing food and removing water in the form of ice crystals.– Name 3 concentrated foods
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Irradiation
• Passing energy through food to destroy insects, fungi, or bacteria that cause human disease or cause food to spoil.– Name 3 irradiated foods
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Food Safety
• HAACP: Hazard Analysis Critical Control Point
• What safety risk is present for each food– Pathogenic microorganisms
• Bacteria, viruses
– Spoilage microorganisms• Fungi, bacteria
• What foods are at greatest risk for contamination?
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Most important qualities to control
• pH– Bacteria thrive in a pH neutral environment (7)– Items with pH above 8 tend to be very bitter &
toxic– Foods with pHs below 6 tend to be tart or sour
1 7 14
Bacteria
Yeast/Fungi
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Qualities to control
• Temperature
• 40 – 140°F = the temperature danger zone– Rapid multiplication of microorganisms
• <40°F very slow growth
• <28°F – no growth – no death
• >140°F – death of microorgamisms
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Qualities to Control
• Moisture content & Protein content
• Bacteria need a high moisture content
• Fungi can grow in lower moisture– Dry foods won’t make you sick– Dry foods do spoil
• Bacteria need protein, fungi less so– Candy & carbohydrates may spoil but don’t
won’t make you sick
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Food Deterioration
• Enzymes break down proteins over time– Must deactivate enzymes before food can be
stored– Heat destroys enzymes
• Fats and oils can oxidize in storage– Gives off flavors– Need airtight packaging or antioxidant
additives