NU FS100 Lecture Notes - Lecture 7: Process Flow Diagram, Freeze-Drying, Heat Transfer
13 Mar 2017
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Document Summary
Nufs 100 commercial food processing and preservation. Food processes (chemical or physical) can be broken down into unit operations. Processing: conversion of raw materials to food products for human consumption. Preservation: preventing decay, spoilage, and contamination by ensuring safety and extending shelf-life (cid:862)value-added(cid:863) commodities: food that has added value because of special growing, processing, or packaging. The process of transforming a product from its original states to a more valuable one, supply and demand to consumers e. g. convenience. Choice of technique is a balance of meeting the goals: freezing alter of environment to prevent microbial growth, drying alter of environment to prevent microbial growth, canning destroying microbial viability. Good manufacturing practices by keeping microbes and contaminates out of food. Removal of microbes from food before processing. Each unit is a basic step in the processing of the food. Can involve any chemical, physical, or biochemical transformation.
