Chapter 4: •
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Processed Foods: Foods: products that have been preserved so they will not spoil as quickly. o Most raw materials are perishable and require processing o Beneft: increases shellie shellie o !hel stable oods are kept at room temperature "hy are oods processed# $. %educe %educe or eliminate eliminate harm harmul ul microbe microbes s in ood ood &. !top the loss loss o nutrient nutrients s due to to en'yme en'yme action action − −
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!terili'ing Pasteuri'ing
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Fermenting Blanching
Processing !teps o (nit operations: distinct steps or converting r aw materials into processed oods $. Mate Materi rial al hand handli ling ng &. )lean eaning *. Pumping
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+. Mi,ing -. Pack ackagin aging g
ypes ypes o processed oods: o Processed whole oods Formulated Foods o o )hilled Foods Prepared Foods o Ma/or types o processing •
$. 0eating: kills microbes1 can destroy nutrients
Methods: )ooking: kills microbes1 but doesn2t sterili'e − Blanching :inactivates en'ymes − Pasteuri'ing: kills pathogens1 but not spoilage microbes − )anning: sterili'es product in container under pressure − 3septic Processing: sterili'es product beore packaging −
&. Free'ing: Free'ing: milder treatment than heating with less loss o nutrients and quality •
!lows growth o microbes1 but doesn2t kill them Free'ing methods: − − −
!till air Forced air 4ndirect contact
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!craped surace 4ndividual 5uick Free'e 645F7 )ryogenic
o
*. 8rying: removal o water9moisture
%educes9halts microbial growth "ater activity 6a "7: water that is available rom microbial growth
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)anning )onsiderations: 0eadspace vacuum o Most dangerous microbe: clostridium botulinum o 0eat treatment cold point )onduction: heat transer through a material due to molecular movement 6typically in a retort o pressure cooker7 )onvection: heat transer through movement o heated u id rom hot to cold 3cidity o product: a;ects the amount o heat treatment o
,tracting: removal o a portion rom the raw material 6>?: co;ee and tea7 @il e,traction and processing steps: o $. Pressing: mechanical squee'ing o oil rom oil seeds &. %efning *. 8egumming: removal o phospholipids by water at $&&$+A °F +. Bleaching: removal o colored substances rom oil at $+ °F -. 8eodori'ing: application o steam in a vacuum to strip odors =. 0ydrogenation: process o saturating double bonds to increase the melting temp o oil C. 4nteresterifcation: the rearrangement o atty acids on the oil to a;ect its melting @ils 6liquid7 and ats 6solid at room temperature7 o 3ll ood lipids are mi,tures o triglycerides Fermenting: process that depends on the growth o microorganisms 6yogurt1 dough1 alcoholic beverages7 o 3 starter culture is added to a perishable raw materials to change it into a more stable ood product
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4rradiating: a potent killer o microbes and can be used or oods as it induces little or no heat 6cold sterili'ation7 o )an be applied at high doses to sterili'e a product or may be used at low doses 6raduri'ation7 to be the equivalent o pasteuri'ation. o Damma radiation: has great penetration capability but requires elaborate saety measures. >lectronbeam radiation: less penetration but ewer health risks o o @ther processes 0ighpressure treatment >,trusion: a material is orced by compression to produce a continuous profle %oasting: dry heating o a raw material that will kill microbes and inactive en'ymes Microwave heating: provides a more uniorm way o heating )onsequences o processing: o !hellie: length o time that a product may be kept beore it should be discarded 6stored at room temperature7 )anning and commercial sterili'ation o Eutrition: vitamins are lost through leaching 6dissolve in water during processing7 Packaging: prevents recontamination o Preservation techniques stops spoilage 5uality: color1 avor1 te,ture not the same o o !aety: sterile 6canning and irradiation7saest Eot the most nutritional or highest quality
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Chapter 5:
Formulated oods: products that are mi,tures o ingredients o "hy# Flavorul1 convenient1 preserved o Benefts: shel stable1 sae1 convenient Preservatives reduce microbial growth and increase ood saety Formulation steps: o (nit operations: steps in making ormulated ood are similar to those or processed oods Gogurt processing:
$. Milk is pasteuri'ed and homogeni'ed &. 0eated to $A °F to denature proteins •
*. +. -. =.
)ooled to $A+ °F 4noculate with culture 4ncubate at $A$&& °F Fill into containers
Formulated products Baked goods o
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Geast Baking soda
Baking powder 3mmonium Bicarbonate
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3dded sugar Pasta and noodles !emolina 6our7: rom durum wheat 6high protein hard wheat7
o o o o
Hams and /ellies 3bout CAI sugar − Ham whole ruit − Helly uses /uice Preservatives whole ruit no sugar added − Beverages Huices !ot drinks !weetening agents1 edible acids1 natural or artifcial − avors − rue sot drinks: colas1 ruitavored drinks1 ginger ale1 root beer1 soda water1 and tonic water Production o sot drinks: $. "ater treatment steps
o
a7 !uper chlorinatio n
b7 )oagulation c7 !and flter d7 3ctivated charcoal flter
&. )arbonation steps a7 )ascade over plates in chamber with )@& b7 4ncrease pressure and decrease temperature o
!ausages Fresh: breakast links )ooked and smoked: bologna Fermented: pepperoni !teps: $. Drind &. Mi, *. !tu; Meat processing Further processed products:
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Bacon Frankurters
0am
-. =. C. K.
+. !tuJng !moking9cooking )hilling Peeling Packaging
Production o hot dogs: $. Drinding &. Mi,ing *. )hopping9emulsiyi ng
o
Preservation methods: For meat:
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!odium nitrite
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Phosphate
!alt9sugar9spice !odium erythorbate
L Meat curing: combination o salt1 sugar1 and nitrite Fermentation: addition o desirable bacteria to convert glucose into lactic acid and lower p0 below -.* !moking: desirable color and avor1 but preserves due to chemicals in the smoke acuum packaging: inhibits aerobic organisms and rancidity )ontrol o listeria: 4ncorporation o preservatives !odium diactate and !odium nvironmental control 6clean room techniques7 4ce cream !teps o production:
o
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$. Blending o ingredients &. Pasteuri'atio n
+. -. =. C.
*. 0omogeni'ati on 3ging o the mi, Free'ing Packaging 0ardening
4ce cream inormation Fat contentN $&I − @verrun: air is in/ected uring ree'ing to lighten te,ture − Flours and grains Mainly used as a source o calories Dluten: protein in wheat our !tarches: 6oten modifed7 used in many products or te,ture Fruits and vegetables 4ngredients in many ormulated oods or nutrition1 color1 avor1 and te,ture !ome provide dietary fber1 but might be removed 8airy and eggs !ource o protein and provides unctional properties
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>mulsifcation
Milk protein: casein and whey >gg protein: albumin and lipovitelin Plant proteins )orn and beans: nutritional base or vegetarians
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Delatin
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Fats and oils
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3rtifcial sweeteners 0ave an intense avor and a small portion can sweeten large batches
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!ucralose !accharin
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!tevioside 3spartame
Chapter 6: • •
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)hilled oods: resh and perishable requiring rerigeration cheap Prepared oods: ready to eat or ready to heat then eat o !alads and sandwiches o Pasta products Prepared entrOes o 8istribution: everything that happens rom production to consumption (nit operations: vital or maintaining quality and saety !taple and shelstable items are oten located centrally in grocery stores "hole resh ruit and veggies o Picked live and continue to respire through distribution Postharvest physiology: science o biological changes rom harvest to o consumption
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erminology: o 0arvesting: collection o ruit and veggies at the peak1 depends on species o )limacteric: continue to ripen ater harvest and have increased respiration 6banana and tomato7 Eonclimacteric: have peaked respiration prior to harvest 6strawberry o and squash7 %ipening terminology: Maturity: when ruit is picked at ripeness o o %ipening: transormation rom an immature stage to a palatable stage %espiration: production o energy1 )@ & and 0 &@ o o ranspiration: loss o moisture through pores )hilling in/ury: occurs in tropical ruits o
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Fresh meats o Meat: edible animal esh 6dead tissue7 o Postmortem physiology: the study o conversion rom muscle to meat Meat quality color1 tenderness1 /uiciness1 avor
o o
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)onnective tissue 3dipose tissue
o o
Postmortem condition Packaging
Postmortem conditions o %igor mortis: sti;ening o muscle ater death o )old shortening: toughening rom rapid chilling o lean carcasses beore rigor mortis haw rigor: similar deect i meat is ro'en beore rigor mortis occurs o
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3dditional postmortem: o Pale1 sot1 e,udative 6P!>7 meat %apid p0 decline "ater holding capacity o muscle protein is reduced 8ark1 frm and dry 68F87 meat o
o o o o o
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%esults rom glycogen depletion prior to slaughter >levated p0 and water holding capacity in muscle occurs as lactic acid production is low
M3P Modifed 3tmosphere Packaging involves low o,ygen atmosphere with high nitrogen or carbon dio,ide 6and carbon mono,ide7 !preads 6butter and margarine7 o Margarine made rom vegetable oil and contains emulsifers and antio,idants o 0ydrogenation: addition o hydrogen to unsaturated double bonds in oil to produce a solid that can be spread easily Prepared oods o )onvenience is provided by ready to eat and ready to heat Prepared ood ha'ards !aety and quality changes rapidly o o )hilling has a high shel lie1 but accelerates staling o sandwiches and pasta o 0ot entrOes are not sterile and have high microbial growth Food service: operations that provide prepared ood or consumption o;site or in house o
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o o o
)asual dining restaurant )aeterias Fast ood restaurants
o o
)aterers ending machine
o o o o