Food Processing
Road map- this meal from start to your kitchen table Small group assignment
Trade maps- what jobs and how do they help control the spread of bacteria Small group assignment
Humans are the biggest source of food contamination
Review the apple, slice of bread, and can of pop that has been left out overnight Question: What has happened to each?
Preservation of food has decreased We use technology to preserve our food today
Focus of Food Processing Farm Transportation Factory
What are ways that farms help to control the spread of bacteria? What are your ideas?
Farm Methods Special cleaning and sanitizing Special areas set aside for specific foods Competitive exclusion- animals ingest good bacteria when young irradiation- bacteria killed when ionizing energy is used. Intense pulse of energy is emitted, gamma radiation or electron bean accelerator is used.
Farm Methods: pasteurization use heat to destroy microorganisms- milk was second food to be pasteurized (wine first food), besides dairy foods fruit juices, chicken, beef, and spices are also pasteurized. Eggs- heat up to 57 degrees and keep it there for 75 minutes. Louis Pasteur- chemist
Pasteurized or not? Teacher led activity- observe each for the next 3 days of class
Farm Method: Ultra High Water Pressure water is used to kill bacteria. 50, ,000 pounds of pressure from water is focused on the food for 30 seconds to several minutes. No heat. This does help maintain the nutritional quality of the food
Ways that while in Transportation the spread of bacteria is stopped Food is cleaned, cooled and properly packaged Shipping container is also cooled and cleaned Temperature is tracked during shipping by satellites
The Factory- Where food is processed.
Why do we process food? Reduce the rate of food degradation Enhance the usefulness of food Convert food into a form more suitable for consumption Food safer Food lasts longer
How is food processed? Canned Frozen Packaged dry- remove water Fermentation- more nutritious in unfermented state Milling Hydrogenation- add hydrogen atoms to carbon atoms turning unsaturated fats to saturated fats
Food Dehydration Activity Teacher directed lab
Functions of Food Containers Nontoxic and compatible with food Sanitary protection Moisture protection Gas and odor protection Light protection Resistant to impact Transparent
Functions of food containers Tamper resistant Ease of opening Pouring Able to reseal Ease of disposal Appearance Low cost
Food Container Facts Primary container- comes into direct contact with the food Secondary container- the outer box Nuts example has their own primary container by nature
Types of Food Containers cans- thin layer of tin on the lid protects from rust. Inside the can is a thin layer of tin or baked on enamel. Aluminum can may also be used is can is injected with liquid nitrogen prior to closure to produce internal pressure that adds rigidity glass- chemically inert and noncorrosive food packaging. Temperature is a concern. Breakage is a concern
Types of Food Containers paper- must be treated, coated, or laminated. Coating is wax, resins, lacquers, plastics, aluminum. Coating improves: water strength, grease resistance, sealability, appearance, flexibility, tear resistance, burst strength, and printability. Plastic- use Is expected to grow
Types of Food Containers Restorable pouches- three layers outer layer: polyester film for strength, temperature resistance, printability. Middle layer: aluminum film for barrier for a heat seal. Boil in bags- high tensile strength and can withstand temperatures from -70 – 150 Aerosol container- can withhold internal pressures of 100 psi. gases are nitrous oxide
Types of Food Containers Edible film- nature casing, also used on hot dogs, sausages, nuts. Spray drying flavoring materials made for gelatins known as micro-encapsulation. Example coated raisins so they don’t get soggy in cereal- also space food Plastic shrink- can observe food, protect food from contaminations