FOOD 2010 Lecture Notes - Lecture 7: Freeze-Drying, Botulism, Unit Operation
15 Apr 2018
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Document Summary
Irradiation is not new but has not been widely used due to consumer acceptance: bacterial outbreaks have renewed interest in irradiation. In canada, irradiation is permitted for potatoes and onions (to inhibit sprouting), wheat and flour (to control insect infestation), and spices (to reduce microbial load) Food processing: procedure of taking raw materials and preparing them so that they become foods for human consumption. Mixing: a mixing (agitation) device may be placed in a tank for several reasons, provide heat transfer. Incorporate ingredients: efficiency of mixers depends on, design of the impeller, diameter of the impeller, speed, baffles. Forming: foods often need to be formed into specific shapes (hamburger patties, chocolate etc. , processes used: compacting, pressure extrusion, molding, use of powdering and binding agents, heat and pressure, and extrusion cooking. In extrusion, products are forced through a die to create a formed shape (spaghetti)
