PSYC 2390 Lecture Notes - Lecture 3: Unit Operation, Food Processing, Bacteriostatic Agent

• School: University of Guelph
• Department: Psychology
• Course: PSYC 2390
• Professor: Lana Trick

Document Summary

Food processing from field and farm to consumers: food processing includes all the operations by which raw foodstuffs are made suitable for consumption or storage. These processes occur most rapidly at high water content as well as at optimal conditions of temperture, ph and other environmental conditions: the principles of food preservation are based upon manipulation of these environmental conditions. The unit operations of food processing: unit operations are the broad categories of common food processing operations in practice in the food industry. There are about a dozen categories of unit operations. They interact with water and dirt/debris by suspending these particles in solution, with the cleaner"s hydrophilic portion soluble in water and the hydrophobic portion soluble in debris: sanitizers are chemical compounds that are bacteriostatic and bactericidal agents.