FSN 330 Lecture Notes - Lecture 3: Heat Treatment, Heat Treating, Material Handling
2 Jan 2018
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Document Summary
Basics of food processing (chapter 8: food processing. Conversion of raw animal and plant tissue into forms that are convenient and practical to consume. Accomplished through mechanical action, heating, extrusion: food preservation. Use of specific thermal and non-thermal processing techniques to minimize the number of spoilage microorganisms in foods, making them safe and giving them an extended shelf-life. Ex: canning, refrigeration, freezing, dehydration,etc: unit operations of food processing. Non-thermal methods: principles of food processing. Six basic principles: moisture removal, heat treatment, low-temperature treatment, acidity control, using non-thermal processing, moisture removal. Achieved through: drying or dehydration and evaporative concentration: heat treatment. Pasteurization (low order heat treatment ; 80-90 c or 176- 194 f below boiling point of water) Sterilization (complete destruction of microorganism; requires 121 c (250 f) for 15 min) Blanching (applied to fruits and vegetables intended to inactive natural food enzymes) Microwave cooking: forms of heat treatment. Cold storage- refrigeration, freezing: traditional non-thermal processing.
