NATS 1560 Lecture Notes - Lecture 6: Louis Pasteur, Spray Drying, Ozone Depletion
17 Feb 2017
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Document Summary
Is the processing of food to delay and minimize spoilage. Main causes of spoilage: microbes (bacteria, yeasts, molds, enzymatic reactions, oxidation. Variables that favour spoilage: moisture, temperature, ph, presence of oxygen. In acid or brine, can be combined with fermentation. Industrial drying: tunnel drying, drum drying, spray drying. Chlorofluorocarbons: used from 30"s-1987 as refrigerants and aerosol propellers. Causes the breakdown pf ozone molecules in the stratosphere. Montreal protocol: international treaty for phasing out cfcs and other substances. Heat treatment to kill microbes and de-activate enzymes while minimizing flavour change. Food exposure to ionizing radiation (x rays, gamma rays, electron beams_ Heating sources: open fire or fireplace, brick oven, coal stove, gas stove, electric range, microwave oven. Cookware: earthenware, glass, ceramics, copper, aluminum, cast iron, enamel coated steel or iron, stainless steel, teflon. Cooking methods: roasting, grilling, broiling, baking, boiling, simmering, poaching, braising, steaming, frying, saut ing, microwaving. Affects the nutritional quality of the food.
