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Food Manufacture - Coggle Diagram
Food Manufacture
Food additives
Colours
(101, 102)
Flavours
Gelling agents
Pecilin (440)
Emulsifiers
Prevents combinations of oil and water separating
Examples
Lecithin (322)
Preservatives
Anti Caking agents
Silicone dioxide (551)
Quality control - Raw materials
Sensory
Physical
Chemical
Biological
Each characteristic
Used to determine if a raw material is used
reasons for preservation
safety
nutritive value
avaliability
economic viability
acceptability (sensory char)
Food Deterioration and spoilage
Physical
biological
environment
enzymatic
RACE
Removal of moisture
canning
Addition of chemicals
fermentating
Control of temperature
Freezing
Exclusion of air
Pastuerisation
Packaging
primary
secondary
tertiary
Types: Metal Glass, Cardboard, Hard/Soft Plastic
Raw Ingredients
Four types
Ingredients
Food additives
Processing materials
Packaging materials
RACE