FFT LEC FINALS

• Sugar at high concentration of 60% and above has a preserving effect because of the unfavorable osmotic pressure created by sugar in the food products.
• Sugar preserves food by causing high osmotic pressure resulting in plasmolysis of the cells and in making water unavailable to microorganisms by binding or tying up moisture
• Jellies - Prepared by boiling fruit juice with or without water, sugar and concentrating to a point where gelatinization takes place upon cooling
• Marmalade - A clear jelly in which are suspended slices of fruit

  or peel
• Jam -Prepared by boiling the whole fruit pulp with sugar to moderately thick consistency
• Fruit Preserves - Fruits or combination of fruits cooked in syrup but retaining the shape or shapes of the fruits
• Conserves - Jam like product that maybe made from a mixture of

  fruits; may also contain nuts, raisins or coconut
• Fruit Butters - Sweet spreads made by cooking fruit pulp with sugar to a thick consistency
• Candied Products - Prepared by gradually concentrating fruits in syrup by repeated boiling until the fruit is heavily saturated with sugar then dried
• Paste Candies - Prepared by boiling mashed fruit pulpwith sugar to a semi-solid mass of homogeneous consistency
• Fruit - Choose RIPE Fruit

  Unripe – Jelly (¼ slightly underripe and ¾ fully ripe)
• Pectin - Carbohydrate made up mostly of carbon, hydrogen, and oxygen found in the cell walls of fruits
• Acid - Needed both for gel formation and flavor
• Sugar - Prevents the growth of microorganisms in the product

  Contributes to the taste
• IRRADIATION (COLD STERILIZATION) - Involves the exposure of the food to ionizing electromagnetic waves of ultraviolet light (2000-2800 nm), high energy electron beams such as x-rays and gamma rays (from Cobalt 60 or Cesium-137 radioisotopes)
• Gamma rays have greater penetrating power than beta and alpha rays
• Direct Hit Theory - Supports that a sensitive portion of the microorganisms ionizes when hit by radiation
• Another Theory - States that radiation ionizes the water surrounding the microbial cell producing oxidizing and reducing radicals which are destructive to microorganisms
• Administrative Order (AO) No 152 -“Prescribing Regulations on Irradiated Food"

  • Ensures the safe supply of irradiated food
  •  Prevent undue risks to safety and public health
• Administrative Order No. 02 - Rules and regulations for the importation,exportation and domestic movement of irradiated plants and plant products and the use of irradiation as play to sanitary treatment
• Gamma Rays - From the radioactive forms of Cobalt 60 or Cesium 137
• X-Ray - Machine sourced and powered by electricity, Thicker Food
• Electrons Beams- Interact with surface atoms, Thin Food
• Radappertization -aims to reduce the number of microorganisms (25-50 kGy)
• Radicidation -aims to reduce the number of viable spore-forming pathogenic bacteria (2-8 kGy)
• Radurisation -treatment sufficient to enhance the keeping quality of foods through a substantial reduction (1-5 kGy)
• Fermentation -Common microbes are yeast and bacteria
• Acetobacter species - acetic acid producing bacteria that are also important in the fermentation of fruits and vegetable

  Bacteria
• Lactobacillaceae - the most important bacteria in desirable food fermentations

  Bacteria
• Yeast -  most beneficial yeast in terms of food fermentation are from the Saccharomyces family, especially S. Cerevisiae aka Baker’s Yeast or Brewer’s Yeast
• Aspergillus species -  responsible for the undesirable changes in foods


  Moulds
• Penicillium – associated in the ripening and flavoring of cheese

  Moulds
• Molds are aerobic, and they have the greatest array of enzymes, and can colonize and grow on most type of foods

  Moulds
• Enzymes

  • The changes that occur during fermentation of foods are the result of enzymatic activity.
  • They are complex
  • Aka as catalysts since their role is to initiate and control reactions
• Brine is used for vegetables which incoherently contain less moisture.
• • Papers -Made from wood or recycled paper
• Paperboards -Same materials as paper

  • Consist of two or more layers of different quality pulps with a total thickness in the range 300–1100 micrometers.
• Molded Pulp - Made from a waterborne suspension
• • Fiberboards
  • Solid fiberboard – rigid and resistant to puncturing; made from chipboard, lined with Kraft paper
• Composite Containers - Consist of cylindrical bodies made of paperboard or fiberboard with metal or plastic ends