Ch 5 Food processing & technology

• Significance

  *Agro surplus country Creating a need for storage and Processing

  * Globalisation has increased the demand for various types of products

  * Need for correction of deficiency disorder through food fortification

  * Demand for free of chemicals, pesticides & preservatives, yet having a longer shelf life is increasing.
• food science

  application of basic sciences such as chemistry and physics culinary Arts agronomics & microbiology
• food processing


  It is the Set of methods & techniques used to transform raw ingredients into finished and Semi finished products.
• food technology

  it is the science & application of scientific as well as socio- economic knowledge and legal rules for production
• food manufacturing

  It is the mass production of food products using principle of food technology
• Development of food processing & tech

  Nicolas Appert developed canning process in 1810

  Louis Pasteur developed pasteurisation - the process of treating milk to destroy disease causing Organisms.

  It was initially used to serve military needs

  World wars, exploration of space and rising demand for varied products lead to it's growth

  food industry was forced to focus on nutritional Concerns

  The desire to have seasonal foods all year round increased
• imp of food processing & preservation

  Reduce preparation time

  Adds value to product by increasing stor ability, portability, and convenience

  preserve food inedible and safe form
• oldest method of preservation

  Sun drying

  Salting /pickling

  candying

  roasting

  Smoking

  baking
• food based on shelf life

  * Perishable foods-spoil quickly within for 2 days ey: milk, fish

  * semi perishable foods- last 1-2weeks eg:fruits & vegetables root crops like Onion & potato last for 2-4 weeks

  * Non perishable foods - can last for 1 year eg: rice, wheat, dals pulses etc
• The principle micro organisms that cause food spoilage are bacteria, fungi, yeast and mold
• Basic Concepts in food processing

  Application of heat

  Removal of water moisture

  lowering of temp during storag

  Reduction of PH

  controlling the availability of Oxygen
• Minimally processed foods - processed as little as possible to retain the quality of fresh foods

  eg : cleaning, Shelling, cutting, Peeling,
• Preserved foods - methods of preservation used do not change the character of the product substantially

  eg: frozen peas, Canned fruits and veg
• Manufactured foods -Orginal characteristics of the raw products are lost & some basic method of preservation are used

  eg: Jams, papads
• formulated foods- one Which is made using a specific formula or having exact ingredients going into it.

  eg : Bread, cakes, biscuits, ice cream
• Food derivatives - Those products which are extracted from one product.

  The process is called hydrogenation.

  eg: veg ghee
• Functional food - Beneficial effect on human health

  eg : yoghurt
• Medical foods - foods that are specialised for a particular purpose for medically required individuals

  eg: Lactose free milk, low sodium salt
• * Food as a material - what seasons you will get the material cost, etc.

  * Food product development - With a raw material what all can be made, know how to cook in bulk quantities, How long a food lasts, how to pack it, the kind of labeling

  * Recipe development - What ingredients would go into a recipe, Weights and measurement.
• Preparing for a career


  Knowledge and skills about: Food science, food chemistry microbiology.

  Sensory evaluation and acceptability

  Food packaging and labeling

  Skill in food preparation and cooking

  * After successful completion of 12 can pursue short-term Certificate, Diploma courses at various institutions like Central food technological research Institute (CFTRI) mysore. postgraduate courses in national Institute of food technology and reproduction management (NIFTEM) at sonepar
• career avenues

  Production Managers

  Sensory evaluation

  Quality assurance

  Project financing
• Indian food industry ranks 5th in terms of size and contributes nearly 6% of GDP.
• self employment Avenues


  * Government gives incentive and support for entrepreneurs who want to start their own enterprise by way of providing finances, training, infrastructure and marketing facilities. *Financial support is provided by many banks. with encouragement for women entrepreneurs.

  * It includes salted peanuts, pickles, etc.