Importance of Food Processing
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The document outlines various food processing methods such as drying, salting, curing, and fermentation, which extend the edible lifespan of food and enhance flavor. It also addresses safety measures and quality control factors like pH, temperature, and moisture content to prevent spoilage and contamination. Lastly, it highlights the importance of deactivating enzymes and controlling storage conditions to preserve food quality.
Importance of Food Processing
- 1. Introduction to Food Processing
- 2. Why process foods? Extend edible time frame -Preservation Make better tasting foods Make more varieties of food Convenience
- 3. Drying Extraction of moisture by sun, air, heat or vacuum to inhibit the growth of molds, bacteria and yeasts Name 3 dried foods
- 4. Salting The addition of salt or a brine solution to foods to decrease the activity of molds, bacteria and yeasts. Name 3 salted foods
- 5. Curing The addition of a chemical compound (sodium nitrate or sodium nitrite) to food to slow the growth of bacteria. Name 3 cured foods
- 6. 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
- 7. Freeze Drying The freezing of food and the subsequent removal of water from the frozen food through the use of heat and a vacuum.
- 8. 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
- 9. Canning/Aseptic Packaging The packing of food in a container, sealing the container and heating it to sterilize the food. Name 3 canned foods
- 10. Pasteurization The heating of milk and other liquids which reduces the number of disease-producing bacteria. Name 3 pasteurized foods
- 11. Refrigeration The lowering of the temperature of food to inhibit the growth of bacteria, molds and yeasts. Name 3 refrigerated foods
- 12. 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
- 13. 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
- 14. Irradiation Passing energy through food to destroy insects, fungi, or bacteria that cause human disease or cause food to spoil. Name 3 irradiated foods
- 15. 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?
- 16. 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
- 17. 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
- 18. 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
- 19. 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