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How can the food industry most effectively produce fermented foodstuffs…
How can the food industry most effectively produce fermented foodstuffs derived from plants?
Food Industry
farms
supermarkets
dairy production
milk
cheese
yoghurt
milk
oil/fat production
Fermented foods
yeast
alcohol
bread
Most effectively
oxygen
The presence of oxygen at normal atmospheric concentrations will inhibit any fermentation process.
light
light can destroy or deactivate yeast, so exposure to light would be a bad thing to test for effectiveness.
CO2
CO2 is a by product of fermentation
effectiveness can be measured by recording the amount of CO2 produced as a byproduct as more CO2 suggests more reactions taking place.
temperature
AC = heating/cooling
As temperature increases, fermentation rate accelerates
room temperature
room temperature is uncontrollable
sugar
yeast breaks glucose down to ferment products
sugar versus water concentrations can change the efficiency
pH levels
the rate increases when it get's more acidic - when the pH is lower
Produce fermented foodstuffs
Yeast
Alcohol
Fruit
Strawberries
Grapes
Vegetables
Potato
vodka
Alcohol isn't food so may not fit.
cultured milks + yoghurts
what effects this?
Derived from plants:
Fruits + Vegetables
sauerkraut
chemically grown or not?
natural/organic
manipulated by humans
fertilisers
greenhouses