Food sci

Food Processing

By Aylin1294_
  • Fermentation
    6000 BCE

    Fermentation

    1. Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids.
    2.The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. 3.Other widely consumed fermented foods include vinegar, olives, and cheese. 4.More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish.
  • Smoking

    Smoking

    1. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
    2. Some North American ham and bacon makers smoke their products over burning corncobs.
    3.Smoking can be done in four ways: cold smoking, warm smoking, hot smoking, and through the employment of "liquid smoke'' 4.Smoke is both an antimicrobial and antioxidant, however it is insufficient alone for preserving food as smoke.
  • Canning

    Canning

    1. Is a method of food preservation in which food is processed and sealed in an airtight container
    2. Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer.
    3.canned food became a status symbol among middle-class households in Europe, being something of a frivolous novelty.
    1. Was created in Europe – Robert Ayars established the first American canning factory in New York City in 1812
  • Freezing

    Freezing

    1.Freezing food preserves it from the time it is prepared to the time it is eaten. 2.Freezing food slows decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species
    1. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing).
    4.The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure.
  • Pasteurisation

    Pasteurisation

    1.Food processing is the transformation of agricultural products into food, or of one form of food into other forms. 2.Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods.
    1. Secondary food processing is the everyday process of creating food from ingredients that are ready to use.
    4.Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks.
  • Additives

    Additives

    1.Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities.
    1. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar.
    3.To regulate these additives and inform consumers, each additive is assigned a unique number called an "E number". 4.Can be divided into several groups, although there is some overlap because some additives exert more than one effect.