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Food preparation and food processing
Food preparation and food processing
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1. Introduction
Food processing and preservation methods such as heating, drying, salting, freezing, chilling, curing, sugar addition, and acidification have been applied against spoilage and pathogenic microorganisms in foods (Leistner, 2000b). On the other hand, these classical technologies have negative impacts to nutritional value (e.g. loss of vitamins and essential nutrients during heat treatments) (Lado and Yousef, 2002)and changes in sensory attributes in the food products (Raso and Barbosa-Canovas, 2003). Even though the microbial safety and stability are important in producing foods, current consumer demand for more natural, fresh-like, safe, and stable foods need to be considered (Rastogi, Raghavarao, Balasubramaniam, Niranjan& Knorr, 2007). This situation urges food manufacturers, product developments, and quality assurances to develop novel techniques with “minimal”processing technologyand combine these mild techniques which provide alternative to traditional technology and produce safety and nutritious food products (Alakomi, Skytta, Helander&Ahvenainen, 2002).
Leistner (1995a) has been developed a food preservation technology with combining several factors and known as hurdle technology. Hurdle technology is a concept to food safety and preservation that are designed to maintain microbial stability and improve total quality of foods withoutdiminish nutritional value and sensory of the products (Leistner and Gorris, 1995).
This technology exploits synergistic between traditional and novel technology to establish a series of preservative factors (hurdles) and keepstandard population of microorganisms in foods under control. Themost common and important hurdles used in food preservation to inhibit the numbers of microorganisms and to ensure product safety and stability are temperature, water activity (aw), acidity (pH), competitive microorganisms (e.g.
—- . ”Tyson Foods: Living Food Safety." Tyson. Tyson, 28 Feb 2014. Web. 7 Apr 2014.
The article states that these theories are not only a quick and easy answer to the public but also a mechanism that is used by the food industry to manipulate new products which
How does being the first in one’s family to graduate from college impact one’s desire to finish college? Some of the major barriers first generation college students face included Lack of Motivation and Lack of support and also Low Income finances.
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
According to nutritional sciences department at the University of Missouri Extension, there is an adverse effect on nutritional value of dehydrated foods. In the article, “Food Preservation Drying Foods,” the extension advocates for a reconsideration of the constant support for dehydration, it explains that drying is one of the oldest methods of food preservation. Techniques have been passed from one generation to another based on what worked and what didn’t. Methods used for drying food have become sophisticated over time. Today the variety of dried foods in the market place has created a multimillion dollar industry. The nutritional value of food is affected by the dehydration process because of methods of food dehydration. Although some people say that food dehydration Is good, there are negative effects do to nutrient laws because of modern technology and food dehydration, because of the problems with dehydration, because of the value of dehydration versus loss in nutrients. Salting, drying in the sun, an open room, or in stove tops are some methods to use when dehydrating food. Some people used salt to dehydrate foods (University of Missouri 1). The sun and wind was used in 12,000 B.C to preserve food (Nummer 1).When using a dehydrator you would need a large space to work Nummer 4). Dehydration is drying out food, and taking the moisture out of foods (food dehydration 2). Some food can be dried in an oven, dehydrator, and in a microwave (University of Missouri 1). When doing oven drying it is very important to control the temperature in the oven because it could cook the food instead of dehydrating the food (University of Missouri 2). Most of dehydrating is dried out by heat. Dehydrated meat will stay fresh for up to six mo...
A SWOT analysis of the food control system in Bahrain revealed that certain strengths and weaknesses are inherent in the system. In addition to the weaknesses and the strengths, there are threats that would negatively affect the system if not prevented or brought under control. Nevertheless, the there are opportunities available for responding to the threats, making the Bahrain food control systems more efficient and effective. It is therefore important that some or all of these strengths, opportunities, threats, and weaknesses are reviewed. Conspicuous among the weaknesses is the fact that limited resources are available for the agencies and the personnel employed in the Bahrain food control system. Related to lack of resources is the lack of skills and competencies in applying modern techniques, more so in microbiological and chemical analysis. The second weakness of the Bahrain food control system is that most of the laws and regulations on food safety and control are not based on risk- or science-based analysis. In other words, the laws could be outdated and irrelevant in comparison with the latest mechanisms by which pathogens and other contaminants affect foodstuffs (Nestle, 2007). Furthermore, Bahrain lacks the technical expertise or competent enough personnel who could assess the effectiveness and the applicability of their food control laws.
Handling, processing, and preparation such as (cooking, cooling, reheating, holding/service) should be controlled to ensure that the food is not contaminated in any way.
Abstract :A fresh food which is prepared in a manufacturing plant must undergo several stages throughout its shelf-life. To achieve its sole purpose ie., to reach the customer in a best possible way it is necessary to pack it in that regard. Hence Packaging technology acquires the big stage to assure desired returns to the processed food. A package provides protection, tampering resistance and special physical, chemical or biological needs. It may also contain nutritional facts label and other information about food being marketed. A choice of packaging machinery requires consideration of technical capabilities, maintainability, serviceability, ability to integrate into the packaging line, capital cost, floor space, flexibility, energy usage,
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.
The first is food safety and quality and any potential impact on consumers and the second issue is the question of environmental impact. These issues are of concern in the development of bionanotechnology food packaging.
Biotechnology is used to better nutrition in different kinds of food for the purpose of dealing with serious malnutrition around the world. Scientists have created apples and potatoes that keep their original color longer after slicing and stays crisp for a long time .They turn off the gene that is responsible for browning,this makes them more appealing to suppliers and buyers but the apple is being under review.
Therefore cost can be reduced by using lower-cost chilled foods for food production. In addition, we anticipate to figure out and suggest the more efficient methods of food storage to reduce the phenomenon of nutrient loss. Water soluble vitamins (Vitamin C) and fat soluble vitamin (Vitamin A) from fresh vegetables and chilled vegetables are compared separately after the whole process of Cook-Chill. Vitamin A and Vitamin C are selected to be measured of vegetables vitamins loss due to the more presence to vegetables, compared to other types of vitamins. We hypothesize that both water-soluble vitamin and fat-soluble vitamin of both chilled and fresh ingredient samples decrease by the temperature change after heating and rapid chilling of Cook-Chill. It is assumed that raw vegetables contain higher content of vitamins than cooked vegetables after each process. The more processes of temperature change to vegetables, the more vitamins
According to IRMT, preservation is a term referring to the passive protection of archival material in which no physical or chemical treatment to the item occurs and the other meaning of preservation is all actions taken to maintain an object in its existing condition, minimise the rate of change, and prevent damage are part of preservation. Preserving archives is part of the series, principles and practice in records management and archives (Yeo, 2007)
Nowadays, refrigeration and freezing had become the most popular method for food preservation. It is a desirable way to preserve food because at low temperatures which around –10°C to –25°C, chemical reactions very slowly thus it will make the bacteria in food hard to survive.