Food Processing Essay

Introduc? on nourishment perception is a ? years embodying the applica? on of modern science and technology to the produc? on, mould, diversi? ca? on, preserva? on and u? liza? on of provender for thought. sustenance is very essen? al to mans survival and broad a? en? on should be paid to provender produc? on, distribu? on, salutaryness and preserva? on.To ensure that intell electroshockual nourishment is clean and safe for human consump? on and having keeping eccentric, victuals scien? sts atomic number 18 accountable in seeing that the crop harvested, the ? sh caught, that sensual slaughtered, the egg laid and the milk produced irritate the consumer in the approximately acceptable, nutri? ous safe and vigorous condi?on by conservatively analyse the chemical complexi? es of viands, their vulnerability to spoilage, their distemper vectors and varying sources of produc? on. regimen for thought scien? sts try to go seasonal gluts and utterlyage by providing a technologic solelyy sound base for the levelling come in of pabulum surpluses and shortages with and among countries and regions. They also see to the right for the malady of post-harvest losses in viands grains in the highly industrialised socie? es has been the emergence, along with increase in endure poten? al of adequate storage and low-down- apostrophize processing technologies to preserve and store the harvest.The development and produc? on and revolutionary nutri? ous nourishments to improve the nutrition of people su%ering from malnutri? on, the provision of adequate conclave speci? c diets for the young and adults performing below condi? ons of stress, pregnant and lacta? ng m otherwises, kwashiorkor and diabe? cs pa? ents. Scope of forage science The ground of food science is in twofold 1. To make it possible to assemble the non bad(p) quan es of food required by a crowded popula? on.2. To make the food agreeable to the consumers that is to say, to p rovide them so uttermost as is possible with the kind and quality of food they demand at all ? mes of the year doing this partly by pull offfully controlling the quan? ty and uni-forrming of the commodi? es produced and partly by constant e%ort to produce something new ( a new cut offfast food, a new kind of co%ee essence or indeed a new kind food altogether and by these mean keeping up with popula? on demands).3. To maintain and improve the nutri? onal evaluate of the total food supply and be establish the health of the community ea? ng it. do-nothingonic conventions of food science Food processing and preserva? on either local or interna? onal mist follow basic principles 1. work surface and environment essential be unbroken clean and spillage must be wiped o%.2. Food central processor must observe personal hygiene, which involves cleanliness and veneration of the body to delay the spread of infec? ons. 3. cleanup utensils should be used during the processing food i n order to prevent food contamina? on. 4.The process ad preserva? on sports stadium must be clean endlessly so that the task of the food prepara? on and preserva? on may be performed without hazards to the body. outline history and growth of food science The history of food science bottom of the inning be traced back to ancient ? mes from ? me gray individuals and community have organised themselves in various way to provide for the preven? on of food micro existences which leads to deteriora? on of food, processing and preserva? on which leads to treatment and promo? on of health eaten wholesome food.In 1840 industrial revolu? on was started in England, which brought about of food science during this period. in that location was extensive industrial use of new developed machine e. g. the steam railway locomotive and mass produc? on techniques. Also during the ? rst and blurb world wars, there was increase in the bulk manufacture of food as a result of commercial provide in most part of the world. hence the prepara? on centre became over u? lized including sta%, which eventually results to the gross contamina? on of food.This helps in crea? ng the aw atomic number 18ness from ? me to ? me to safeguard the produc? on of food, and totally free from micro organism from food which argon meant for consump? on. Rela? onship among food science nutri? on and diete? cs Food science deals with the basic chemical, bio chemical, physical and biophysical kosher? es of foods and their cons? tuents, thus very close related to nutri? on which is the take up of the nutrients in rela? on to their func? ons in the body. It also involves the study of the chemical and physical proper? es of the nutrients, their food source, de? ciency symptoms and their appropriate propor? on in a balanced diet.These two (food science and nutri? on) are related to diete? cs in the sense that the diete? c is the prac? cal applica? on of the principle of nutri? on, which includes the pl anning of meals for the healthy and the sick. Assignment What is rela? onship between food science catering and hotel management. Food processing. There are modes involved in prepara? on of food.These methods include material use (washing, cleaning e. t. c ) during, mixing, crushing, hea?ng, cooling or freezing and packing). Reasons for food processing 1. To prevent food spoilage. 2. To prolong shelf life. 3. To annul was? ng of food especially when they are in season. 4. To allow for the use of food during the o% season. 5. To introduce variety into the family menu.6. To conk the purchase of the food when they are most expensive. 7. To be able to take care of emergency situa? ons. Food preserva? on Food preserva? on is the act of keeping food for a interminable period of ? me in the first place it is consumed. It may involve the addi? on of other substances or changing the form of the foodstu% to another(prenominal) food through processing or keeping the food especially kno wing containers or equipment.Principle underlying food preserva? on The act of food preserva? on is based on the following a. Destruc? on of microorganisms. b. Preven? on of microorganism entering into the food. c. find out of the ac? on of food enzymes. 10 methods of food prepara? on Drying this is the process which the piddle content of the food is reduced. Both food enzymes and food microorganisms require urine for ac? on and growth. The removal of water from the food creates an unfavourable environment for their ac? on and growth, hence they are unable to cause food spoilage.Drying can be achieved by sun drying or by ar cial dryer or roas? ng on a ? re. Examples of food preserved by drying is legumes, cereals, meat, ? sh etc. the preserva? on of food by drying can either be by dehydra? on or concentra? on. A i. Dehydra? on is the process by which all the water content of the food is removed and the resul? ng product is very dry and break with a snappy sound, food items ordin arily dehydrated are ? sh, meat, yam cassava, cereals and legumes. ii. Concentra? on is the removal of a considerate touchstone of water from food stu%s by the applica? on of warmth, cooking e. g. tomato plant puree, capsicum puree etc.There are di%erent types of drying which are solar drying, oven drying, freezing, roller drying, clean drying, tunnel drying and spray drying B. Applica? on of low temperature this is the process of keeping food at a low temperature e. g. chilling and freezing. In chilling, the food is kept in the refrigerator while in freezing, the food is kept in the freezer. Freezing is keeping the food at a temperature below 0oC or 32oF, which solidi? es the food. Freezing keeps food longer and completely arrest the growth o% microorganisms and the ac? on of food enzymes. demoralise on the other hand does not completely arrest enzymes ac?on and bacteria growth. Food items preserved with this method are ? sh, meat, milk, fruits and vegetables C. Applica? on of high temperature this involves the destruc? on of food enzymes and microorganisms by hea? ng. Both enzymes and microorganisms are proteinous in nature and when they are change their protein becomes denatured and hence rendered inac? ve. This method can either be by pasteuriza? on, steriliza? on or blanching. I. Pasteuriza? on is the applica? on of disturb to foodstu% under 10oC. the objec? ves of the catch fire is not to drop all the microorganisms present in the food however only the pathogenic ones.Pasteuriza?on has a minimum e%ect on the nutri? onal proper? es of the food. It is commonly carried out in three forms. lower-ranking temperature long ? me (LTLT), High Temperature Short condemnation (HTST), Ultra High Temperature (UHT) in this process the hea? ng temperature is very high but the dura? on is very short e. g. milk can be het up(p) at 125. 25oC for 14 seconds. II. Steriliza? on is the heat treatment of food at a very high temperature. The objec? ve of steriliza? on is the destruc? on of all the microorganisms present in food. and then it is a more severe heat treatment of food than pasteuriza? on e. g. tomato puree, canned meat and ? sh etc. III. Blanching.