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FOOD PRODUCTION AND PROCESSING - Coggle Diagram
FOOD PRODUCTION AND PROCESSING
PRIMARY PROCESSING
vegetables
washed by processors to remove chemical residue and insects
sometimes peeled by processors
sorted by size and shape by processors
fruit
stones removed
processors squeeze to make juices
processors dry to make dried products
poultry
takes away internal organs/feathers
processors truss wings and legs (tie them to body) - cooks more evenly
meat
processors hang/dry - enhance flavour and tenderise
processor will chop, slice, cut meat
basic processing makes food safely edible/trasnportable
also helps food to last longer and look appealing enough to be sold
CONVERTING RAW FOODS INTO FOODS THAT CAN BE EATEN, COOKED OR INTO READY-TO-USE INGREDIENTS
PRIMARY PROCESSING - FLOUR
according to the eatwell guide, we should consume wholemeal products wherever possible - nutritional benefits (normal digestion, heart health, consistent weight, lowers risk of diabetes)
extraction rate of flour
wholemeal flour - nothing is removed -100% grain
wheatmeal flour - some germ/bran taken out - approx. 85% grain
white flour - endosperm only - approx. 70% grain
B vitamins must be added back in to white flour - lost in production
wheat grain - made up of bran, germ and endosperm
they are harvested and cleaned (to remove stones/dust), and stored somewhere dry to prevent mould growth
grains are crushed in a hopper - crushes between rollers
PRIMARY PROCESSING - MILK
pasteurisation - 15 seconds at 72 degrees C before cooling
does not massively affect taste/nutritional value
Ultra Heat Treatment (UHT) - heating milk at 135 degrees C for 1 second, placed in sterile container and stays at ambient temp for many months
tastes different and nutritional value is less
sterilisation - 110-130 degrees C for 10-30 mins in steam chamber
heat destroys all bacteria and some B/C vitamins, different taste