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Comprehensive Summary on Food Technology, Yanis Lara 2-741-327 - Coggle…
Comprehensive Summary on Food Technology
Unit 1: General Food Processing Technology and Preservation Methods
Introduction: Technology to transform raw materials into safe and nutritious products. Preservation crucial to extend shelf life.
Processing Methods: Thermal, cold, dehydration, chemical, physical.
Technological Innovations: High Pressure Processing (HPP), high-intensity pulsed electric fields (PEF), microwave and ultrasound technologies.
Preservation Methods: Heat, cold, dehydration, chemical, packaging.
Conclusion: Selection depends on food type and preservation goals. Technology key to safety and quality.
Unit 5: Cereal Technology, Derivatives, Sweeteners, and Confectionery Products
Introduction: Transformation of grains into food products.
Cereal Technology: Milling, extrusion, enrichment.
Derivatives: Bread, pasta, fermented beverages.
Sweeteners: Sugar, syrups, artificial sweeteners.
Confectionery Products: Chocolate, sweets, gummies.
Emerging Technologies: Advanced processing, sugar substitutes, active packaging.
Conclusion: Integration of disciplines, solid basis for development and innovation.
Unit 3: Technology of Alcoholic Beverages and Stimulating Foods
Introduction: Processes for production, enhancement, and preservation of beverages and stimulating foods.
Production: Wine, beer, spirits, coffee, tea, cocoa.
Technological Innovations: Advanced fermentation, improved extraction methods, microwave and ultrasound technology.
Challenges and Opportunities: Quality control, regulation, sustainability, new product development, process improvement, market expansion.
Conclusion: Essential technology for quality. Innovation and sustainability drive the industry.
Unit 6: Oil and Fat Technology
Introduction: Extraction, refining, and modification of oils and fats.
Extraction and Refining: Mechanical and chemical methods, refining.
Modification: Hydrogenation, interesterification, fractionation.
Applications: Food, cosmetics, biofuels.
Emerging Technologies: Green extraction, biotechnology, nanoencapsulation.
Conclusion: Complex and dynamic field, basis for development and innovation.
Unit 2: Food Conversion Operations
Introduction: Transformation of raw materials into safe and nutritious final products.
Types of Operations: Preparation, physical, chemical, thermal transformation, preservation, quality enhancement.
Technological Innovations: Nanotechnology, biotechnology, high-pressure technologies.
Challenges and Opportunities: Food safety, sustainability, innovation, new product development, process improvement, market expansion.
Conclusion: Crucial for safety and quality. Innovation and sustainability are key.
Unit 4: Technology of Fruits, Nuts, Vegetables, and Derived Products
Introduction: Processes to preserve, process, and enhance these foods.
Post-Harvest Metabolism: Respiration, transpiration, ethylene management.
Packaging and Preservation: MAP, active packaging, biodegradable.
Processing: Dehydration, canning, nut processing.
Emerging Technologies: HPP, light pulses, active packaging.
Conclusion: Dynamic field, basis for continuous research and development.
Yanis Lara
2-741-327