TLE

• USDA?

  U.S Department of Agriculture
• What is Processed Food?

  = Undergone any changes to its natural state
• Effects of Processed Foods

  1. Peeling the outer layer of fruits and vegetables REMOVE PLANT NUTRIENTS.
  2. Heating or drying foods can DESTROY CERTAIN VITAMINS AND MINERALS
  3. Contributor to OBESITY and DIABETES
• 1. Maintain the nutritional properties of food.

  • Pasteurization= heating milk to destroy micro-organisms.
  • Blanching w/ Freezing= cleanses the surface and helps retard loss of vitamins.
  • Over blanching= loss of flavor, color, vitamins, and minerals.
• 1. Maintain the nutritional properties of food.

  • Fortification= add nutrients that may not be present naturally in food.
• 1. Maintain the nutritional properties of food.

  TIPS IN PRESERVING FOOD NUTRIENT

  • Store foods properly
  • Keep vegetables in the crisper section of ref
  • washing/scrubbing instead of peeling
  • microwave, steam, roast, or grill vegetables instead of boiling
  • cook food quickly
• 2. Increase storage ability or shelf life of food.

  1. Processing Methods

  • refrigeration (slow bacterial growth)
  • freezing (stop bacterial growth
  • dehydration
  • fermentation
  • curing and smoking
  • packaging (vacuum packing)


  2. Addition Of:

  • preservatives (Salt, sugar, and vinegar)
  • antioxidants (Vitamin C and E)
• 3. Make food more palatable and attractive

  1. Processing Techniques

  • thermal processing
  • curing and smoking (tapa)
  • grain milling and grinding: flour
  • packaging


  2. Hydrogenation of Fat

  • example (Butter)
• 4. Prevent microbial growth or toxin production

  1. Processing Methods

  • thermal processing
  • refrigeration
  • freezing
  • dehydration
  • pasteurization
  • curing and smoking
  • packaging
  • adding sugars
• 5. Create opportunities for sales and income generation

  • offers opportunities to DIVERSIFY our sources of income
  • crops or animals and commodities are READILY AVAILABLE
  • DOMESTIC UTENSILS can be used in many processes when starting up
• 6. Make foods for special groups of people.

  • infant foods
  • geriatric food (e.g. Ensure)
  • nutraceuticals/ functional foods
  • ethnic foods
  • food service/ institutional products
  • convenience food (time-savers)
  • reduce calorie/ fat/ sodium food