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FS 341 Intro Food Processing - Coggle Diagram
FS 341 Intro Food Processing
Food Processing
What is it?
Any method to turn agricultural food stock into food products consumed by humans and animals
Includes Food Processing Unit Operations
Washing
Chopping
Adding ingredients
E.g. To extend shelf life
Why we process foods?
Increase Shelf Life
Ensure Food Safety
Inactivate MO for ...
Food Spoilage
Foodborne Diseases
Inhibit MO growth
Maintain Quality and Stability
Quality
Enzyme degrade antioxidants
Stability
Emulsions
So that they don't phase separate
Inactivation of enzymes
Slow spoilage
Handling Perishable Products
Allow all year supply fresh produce
Reduced post-harvest loss
Surplus fresh produce reduction
By processing into other food products
Digestability
Softening Tissue
Breaking it down
Unpalatable form -> Palatable Form
Wheat -> Break
Corn -> Popcorn
Increase Food Product Variety for consumer
Meet on-the-go lifestyle
Need for variety
Methods of Food Processing
Pickling
E.g.
Vegetables
Cheese
Preserve by anarobic fermentation in brine
Immersion in vinegar
Drying/Dehydration
E.g.
Herbs
Fruits
Food dehydrated or desiccated under controlled condition to yield solid
Inhibit bac, yeast, mold growth
Pasteurization
E.g.
Milk
Organge Juice
Mild heat treatment applied to kill pathogens
Intended to destroy or deactivate orgs & enzymes
Include vegatative bac
Not bac spores
Sterilization
Higher temp/time
all MOs killed
Cooling/Freezing
Slows action of MOs and enzymes
Longer shelf life
Allow food transport long distancce
At -18C MO
MO inactive
Food cannot spoil
Fermentation
E.g.
Wine
Bread
Cheese
Coverting sugars/carbs to alcohols or organic acids using MOs under anaerobic conditions
Deoends on MO type due to diff metabolites
Canning & Bottling
Heating then sealing in airtight container
Heat before package
Hot-fill
No heat treatment after sealing
Product sterilized/pasteurized after fill and sealied in container
Heat treatment required after sealing