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Institute of Food Technology

Posted by Flora Sawita Labels: Food Technology

Food Technology - Institute of Food Technology - The Institute of Food Technology (IFT) is a society of and for professional people involved in food and agriculture, nutrition and health around the world. The Institute of Food Technology defines food technology as the application of science and engineering to the production, processing, packaging, distribution, preparation and utilization of foods.

Applications may involve solving problems in the development of products, processes or equipment; selecting raw materials; defining and controlling fundmental changes in composition or physical condition prior to, duting and subsequent to idustrial processing; ot ensuring the nutritional value and wholesomeness of foods.

Knowlegde of food technology enables its prosessor to solve technnological problems in one or more of these fields.

The building blocks are drawn from the fields of chemistry, biology, physics, social sciences, engineering and agriculture.

Food technology is concerned with research, development and and operations. Food research may involve discovering new phenomena about foods and ingredients. Food development may involve making conventional foods in new and better ways or making new foods. Any one of these pursuits may involve desin or testing the properties of materials; determining requirements for equipment; or assuring the convenience, control and economics of operations. All involve considerations of the nutritional consequences or the impacts of foods laws on final products.

Food science, on the other hand, has been defined as the field or fundamental investigation into the basic phenomena of foods and food components.

There is a school of thought that look at food science and food technology not as two separate subjects but merely broad divisions of what is, in truth, a continous spectrum. Undoubtedly the relations of food science and food technology are subtle and complex. In Great Britain, the intoduction of courses in food science and in food tecchnology as two separate disciplines. This development has been reinforced by the structure of the british food industry which has enabled two professions to establish themselves. The foundation of the (British) Institute of Food Science and Technology in the 1960’s took note of this fact by stating in its official brochure that this professional body was sit up “as a necessary step to enable he collective views of those engaged in these professions to be effective in implementing the aims” of the institute.

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Food Engineering

Posted by Flora Sawita Labels: Food Engineering, Food Technology

Food Engineering | Food Technology | Food Engineering is the use of technical concepts and principles for the processing of raw food to ensure consumer products of the highest possible quality . The full range of food engineering is associated with the operation and maintenance of food processing plants, and research involving advanced process design.

Engineering applications in food handling, processing, packaging and distribution can be described in terms of unit operations. There are many different unit operations in the processing of raw materials for the food supply. The distribution of food and other materials in the processing plant requires the use of unique equipment and processes. For example, special sanitary pumps are used to transport liquid food, and handling equipment for solid foods requires careful design of the surfaces in contact with products.

The importance of thermal processes for food preservation requires a wide range of heat exchange equipment is used. Liquid heat exchangers are unique in design and sanitary cleaning surfaces after heat treatment. A special thermal design of heat conservation.

Various unit operations related to the transfer of heat while maintaining efforts to achieve stability in storage is not a direct result of heat treatment. A good example is the freezing process, the removal of thermal energy to reduce the product temperature at which the deterioration of the reactions are significantly inhibited. CONCENTRATION be achieved by reducing the degree of conservation of water availability on the deterioration of the reactions, although the primary objective is to reduce the liquid product of mass and volume. Although the traditional focus on the processes have been used in thermal energy to evaporate water, transparencies now used in different get the same results. The preservation of food to achieve the reduction through a low water content of dehydration processes, which use thermal energy. These processes are applied, and liquid food products, which are inherently stable.

Another series of unit operations used to change the composition or structure of the product in some way. These are the separation, mixing and extrusion. Separation processes are designed to distribute the food in two or more components. Although various physical or chemical properties of the product components are used in various separation processes, two main processes are filtration and extraction. Filtering, the physical process that has various applications in addition to its use to distinguish their product. Excavation is usually designed to remove some, or a unique product for use as a separate part of the assets or composition of the product. After separation, the final product is obtained from the use of a mixture that includes a variety of equipment types.

Finally, the extrusion process is used for both heat flow and to obtain a product storage as well as number of structural and textural characteristics.

The importance of cleaning and disinfection should be noted due to a direct bearing on the final product quality. The operations required vary greatly depending on the type of product handled and the type of equipment used. Processes for managing the waste generated during handling, processing, packaging and distribution are all equal, and a lot of waste management and processing operations are the same that are used directly with food.

The final measure, the product is subject to prior distribution package. Package of an obstacle, it is important to keep food at the desirable level of quality. Food packaging is the choice of equipment is required for the placing of the product and the choice of packaging necessary to protect the product in the best possible way.

Technological input in the management of food processing, packaging and distribution, which applies to almost all unit operations is the control process. The use of instrumentation and related electronic controls have a significant impact on the efficiency of all parts of the food distribution system. See also Food, Food Processing, food microbiology, food preservation, Food Science, Unit operations.

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Food Processing

Posted by Flora Sawita Labels: Food Processing, Food Technology

Food Technology | Food Processing | Food processing is the set of methods and techniques used to transform raw materials for food or to transform food into other forms of consumption by humans or animals, either at home or in the food industry. Food is usually clean, harvested or slaughtered and animal products used to produce commercial appeal and often long-lasting food. Similar methods are used to produce animal feed.

Extreme examples of food processing are preparing fugu fish delicate fatal or preparing food for consumption in zero gravity space.

Modern food processing technology in the 19th and 20th century was largely developed to serve military needs. In 1809 Nicolas Appert invented a vacuum bottling technique that would supply food for French troops, and this contributed to the development of tinning and then canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1862, was a significant advance in ensuring the micro-biological safety of food.

In the 20th century, World War II, the space race and the rising consumer society in developed countries (including the United States) contributed to the growth of food processing with such advances as spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colouring agents, and preservatives such as sodium benzoate. In the late 20th century products such as dried instant soups, reconstituted fruits and juices, and self cooking meals such as MRE food ration were developed.

In Western Europe and North America, the second half of the twentieth century saw an increase in the search for comfort. Food processing companies marketed its products primarily to middle-class wives and mothers work. Frozen foods (often credited to Clarence Birdseye) found their success in the sale of juice concentrates and "TV." [1] processor used the perceived value of time to attract people after the war, including the use contributes to the success of convenience foods of today.

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Food Chemistry

Posted by Flora Sawita Labels: Food Chemistry, Food Technology

Food Chemistry | Food Technology | Food chemistry is the study of chemical processes and interactions of all components of biological and non-organic food. Biological substances are elements such as meat, poultry, salad, beer and milk as examples. It 'similar to that of its main components, such as the biochemistry of carbohydrates, fats and proteins, but also includes, for example, water, vitamins, minerals, enzymes, food additives, aromas and colors. Discipline will also cover how products change under certain food technologies and methods to improve or prevent this from happening. For example, the process should be encouraged to improve the fermentation of dairy products of microbes, which convert lactose, lactic acid, for example, prevent the process of stopping the gilding on the surface of freshly cut Red Delicious apples with lemon juice or other acidulated water.

Food chemistry's history dates back as far as the late 18th century when many famous chemists were involved in discovering chemicals important in foods, including Carl Wilhelm Scheele (isolated malic acid from apples in 1785), and Sir Humphry Davy published the first book on agricultural and food chemistry in 1813 titled Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.

In 1874 the Society of Public Analysts was formed, with the aim of applying analytical methods to the benefit of the public. Its early experiments were based on bread, milk and wine.

It was also out of concern for the quality of the food supply, mainly food adulteration and contamination issues that would first stem from intentional contamination to later with chemical food additives by the 1950s. The development of colleges and universities worldwide, most notably in the United States, would expand food chemistry as well with research of the dietary substances, most notably the Single-grain experiment during 1907-11. Additional research by Harvey W. Wiley at the United States Department of Agriculture during the late 19th century would play a key factor in the creation of the United States Food and Drug Administration in 1906. The American Chemical Society would establish their Agricultural and Food Chemistry Division in 1908 while the Institute of Food Technologists would establish their Food Chemistry Division in 1995.

Food chemistry is the study of chemical processes and interactions of all components of food and non-living. The biological substances include such items as meat, chicken, salad, beer and milk as an example. It is similar to the biochemistry of its main components such as carbohydrates, fats and proteins, but also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors and colors. This discipline also encompasses how products change under certain food processing techniques and ways to improve or prevent their occurrence. An example of the improvement process would be to encourage fermentation of dairy microorganisms that convert lactose into lactic acid, an example to prevent a process would stop darkening of the surface of freshly cut Red Delicious apples with lemon juice or other acidic water.

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Food Microbiology

Posted by Flora Sawita Labels: Food Microbiology, Food Technology

Food Microbiology | Food Technology | Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, other fermented foods, bread, beer and wine.

Food microbiology encompasses the study of microorganisms which have both beneficial and deleterious effects on the quality and safety of raw and processed meat, poultry, and egg products. Food microbiology focuses on the general biology of the microorganisms that are found in foods including: their growth characteristics, identification, and pathogenesis. Specifically, areas of interest which concern food microbiology are: food poisoning, food spoilage, food preservation, and food legislation. Pathogens in product, or harmful microorganisms, result in major public health problems in the United States as well as worldwide and is the leading causes of illnesses and death.

The focus of Food Microbiology is on the detection and analysis of foodborne spoilage microorganisms.

Food microbiology is the study of food microorganisms; how we can identify and culture them, how they live, how some infect and cause disease and how we can make use of their activities.

Microbes are single-cell organisms so tiny that millions can fit into the eye of a needle.

They are the oldest form of life on earth. Microbe fossils date back more than 3.5 billion years to a time when the Earth was covered with oceans that regularly reached the boiling point, hundreds of millions of years before dinosaurs roamed the earth.

The field of food microbiology is a very broad one, encompassing the study of microorganisms which have both beneficial and deleterious effects on the quality and safety of raw and processed foods.

Food science is a discipline concerned with all aspects of food - beginning after harvesting, and ending with consumption by the consumer. It is considered one of the agricultural sciences, and it is a field which is entirely distinct from the field of nutrition. In the U.S., food science is typically studied at land-grant universities.

Examples of the activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with potential consumers, microbiological and chemical testing. Food scientists in universities may study more fundamental phenomena that are directly linked to the production of a particular food product.

Food scientists are generally not directly involved with the creation of genetically modified (bio-engineered) foods.

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Food Safety

Posted by Flora Sawita Labels: Food Safety, Food Technology

Food Safety | Food Technology | Food safety is a scientific discipline describing the handling, preparation and storage of food in order to prevent foodborne illness. This includes a number of routines that must be followed to avoid potentially serious health risks. Food can transmit disease from person to person, and as a growing medium for bacteria that can cause food poisoning. Debates on genetic food includes such topics as the impact of GM (genetically modified) foods on human health of future generations and genetic pollution of the environment, which can destroy the natural biological diversity. In developed countries there are standards for complex food preparation, while in less developed countries, the main problem is simply the availability of clean water in sufficient quantity, which is usually critical. In theory, food poisoning is 100% preventable.

Food Safety implies safe food handling from the moment it is grown, packaging, distribution and prepared to prevent foodborne illnesses. Food Safety is the responsibility of those who handle and prepare food for delivery to commercial customers and consumers who prepare and eat food at home.

Foodborne illness, or food poisoning, may be caused by bacteria that grow on food or by viruses that are spread because food is not cleaned, stored, or handled properly. These illnesses may cause minor.

symptoms or serious symptoms and even death in some people. Contaminated foods also can carry harmful parasites, toxins, chemicals, and physical contaminants. It is estimated that about 76 million people in the United States become ill from foodborne pathogens each year and that about 5,000 of these people die.

Food Safety purposes to avoid foods that are contaminated can help prevent illness, especially in certain people. Consumers can take simple steps to reduce the risk of foodborne illness in their homes. Government and the food and restaurant industries can work together to prevent foodborne illness from occurring in the American population.

Food safety is a matter that affects anyone who eats food. Whether or not a person consciously thinks about food safety before eating a meal, a host of other people have thought about the safety of that food, from farmers to scientists to company presidents to federal government officials and public health officials. Ensuring the safety of food is a shared responsibility among producers, industry, government, and consumers. Safe food is food that is free not only from toxins, pesticides, and chemical and physical contaminants, but also from microbiological pathogens such as bacteria, parasites, and viruses that can cause illness.

One of the many luxuries Americans enjoy is access to the food supply safer and more abundant in the world. This is due to many advances and improvements in food safety, sanitation, and crop production that reduce the potential food safety problems, such as food-borne diseases, pesticide contamination, or infectious diseases. There are many reasons why food safety has increased. First, medical advances have made it possible for people to live longer, creating an aging population more susceptible to disease. Secondly, the workforce in the food sector is more diverse and less educated. Barriers to learning, staff turnover and limited capacity for food preparation to create challenges for education. Third, the U.S. food supply has expanded worldwide, and many types of food from areas where food safety standards are less stringent than in the United States. Other concerns about food security because of terrorist threats, food irradiation and genetically modified foods.

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Food Technology

Posted by Flora Sawita Labels: Food, Food Technology

Food Technology | Food Technology | what is food technology, food and technology, food technology and, about food technology, technology food, technology and food, technology in food, technology of food, food & technology, b.e food technology - Food technology, or food tech for short is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Food Technology is the application of science and technology to the treatment, processing, preservation, and distribution of foods. Hence the term food technologist.

Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods.

Research in the field now known as food technology has been conducted for decades. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

Research on Spoilage of wine by Louis Pasteur, and his description of how to avoid spoilage in 1864 was a first attempt to put food technology, on basis of the scientific. Besides research on the spoilage of the wine, Pasteur made research on the production of alcohol, vinegar, wine and beer, and the souring of milk. He developed the pasteurization- process of heating milk and milk products to destroy food deterioration and disease-producing organisms. In His food technology research, Pasteur became a pioneer in the modern part of Bacteriology and Preventive Medicine.

By the year 1940 1950, the original four departments, that had taught the subject with different names in the United States (including the University of Massachusetts and the University of California) was entitled "Food Science", "Food Science and Technology ", or similar variations.

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Food Processing Technology

Posted by Flora Sawita Labels: Food Processing, food processing industries, Food Technology

Industrial cheese production

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed.

Extreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for consumption under zero gravity.

History

Premade soup

Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). Salt-preservation was especially common for foods that constituted warrior and sailors' diets, up until the introduction of canning methods. This holds true except for lettuce. Evidence for the existence of these methods exists in the writings of the ancient Greek , Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North and South America and Asia. These tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Examples of ready-meals also exist from preindustrial revolution times such as the Cornish pasty and the Haggis

Modern food processing technology in the 19th and 20th century was largely developed to serve military needs. In 1809 Nicolas Appert invented a vacuum bottling technique that would supply food for French troops, and this contributed to the development of tinning and then canning by Peter Durand in 1810. Although initially expensive and somewhat hazardous due to the lead used in cans, canned goods would later become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1862, was a significant advance in ensuring the micro-biological safety of food.

In the 20th century, World War II, the space race and the rising consumer society in developed countries (including the United States) contributed to the growth of food processing with such advances as spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colouring agents, and preservatives such as sodium benzoate. In the late 20th century products such as dried instant soups, reconstituted fruits and juices, and self cooking meals such as MRE food ration were developed.

In western Europe and North America, the second half of the 20th century witnessed a rise in the pursuit of convenience, food processors especially marketed their products to middle-class working wives and mothers. Frozen foods (often credited to Clarence Birdseye) found their success in sales of juice concentrates and "TV dinners". Processors utilised the perceived value of time to appeal to the postwar population, and this same appeal contributes to the success of convenience foods today.

Benefits

Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances, and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Modern supermarkets would not be feasible without modern food processing techniques, long voyages would not be possible, and military campaigns would be significantly more difficult and costly to execute.

Processed foods are usually less susceptible to early spoilage than fresh foods, and are better suited for long distance transportation from the source to the consumer. When they were first introduced some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many new foods available to the masses.

Processing can also reduce the incidence of food borne disease. Fresh materials, such as fresh produce and raw meats, are more likely to harbour pathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses.

The extremely varied modern diet is only truly possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labour gives the modern eater easy access to a wide variety of food unimaginable to their ancestors.

The act of processing can often improve the taste of food significantly.

Mass production of food is much cheaper overall than individual production of meals from raw ingredients. Therefore, a large profit potential exists for the manufacturers and suppliers of processed food products. Individuals may see a benefit in convenience, but rarely see any direct financial cost benefit in using processed food as compared to home preparation.

Processed food freed people from the large amount of time involved in preparing and cooking "natural" unprocessed foods. The increase in free time allows people much more choice in life style than previously allowed. In many families the adults are working away from home and therefore there is little time for the preparation of food based on fresh ingredients. The food industry offers products that fulfill many different needs: From peeled potatoes that only have to be boiled at home to fully prepared ready meals that can be heated up in the microwave oven within a few minutes.

Modern food processing also improves the quality of life for people with allergies, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as vitamins.

Drawbacks

In general, fresh food that has not been processed other than by washing and simple kitchen preparation, may be expected to contain a higher proportion of naturally-occurring vitamins, fiber and minerals than an equivalent product processed by the food industry. Vitamin C, for example, is destroyed by heat and therefore canned fruits have a lower content of vitamin C than fresh ones. Often nutrients are deliberately removed from food in an effort to improve its longevity, appearance, or taste. This process is wide-spread in examples such as bread, pasta, and pre-made meals. As a result, processed foods often have a higher ratio of calories to other essential nutrients than unprocessed foods, a phenomenon referred to as "empty calories".

Food processing can introduce hazards not encountered with naturally-occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, or be unhealthy. Preservatives added or created during processing to extend the 'shelf-life' of commercially-available products, such as nitrites or sulphites, may cause adverse health effects. Use of low-cost ingredients that mimic the properties of natural ingredients (e.g. cheap chemically-hardened vegetable oils in place of more-expensive natural saturated fats or cold-pressed oils) have been shown to cause severe health problems, but are still in widespread use because of cost concerns and lack of consumer knowledge about the effects of substitute ingredients.

Sugars and salts are often added to processed foods as preservatives and to improve the flavour of the food. As a result eating a large amount of processed food can lead to excessive intake of these substances, which can then lead to a variety of health complications including high blood pressure, weight gain, diabetes, and many more.

Ingredients in processed foods are often of low quality, but disguised by use of the processing. Because processed food ingredients are often produced in high quantities and distributed widely amongst value-added food manufacturers, failures in hygiene standards in 'low-level' manufacturing facilities that produce a widely-distributed basic ingredient can have serious consequences for many final products.

The addition of these many chemicals for preservation and flavor have been known to cause human and animal cells to grow rapidly, without going into Apoptosis. The environmental and social pracitices of food processors are often of a low quality. Because of cost pressures and the ability to disguise ingredients in the product, processors are often unconcerned by environmental or social standards. Animals killed for food processing are often kept in industrial farms with low animal welfare standards.

Some commentators, Michael Pollan for example, believe that the excessive consumption of food processing has had a number of negative cultural consequences. For example, people eat more quickly, and less socially than they used to. Food has become too practical and less something to be enjoyed. People are not as aware of the way food is grown and the natural cycle of the planet.

Performance parameters for food processing

When designing processes for the food industry the following performance parameters may be taken into account:

Hygiene, e.g. measured by number of micro-organisms per ml of finished product
Energy consumption, measured e.g. by “ton of steam per ton of sugar produced”
Minimization of waste, measured e.g. by “percentage of peeling loss during the peeling of potatoes'
Labour used, measured e.g. by ”number of working hours per ton of finished product”
Minimization of cleaning stops measured e.g. by “number of hours between cleaning stops”

Trends in modern food processing Cost reduction

Profit Incentive drives most of the factors behind any industry; the food industry not least of all. Health concerns are generally subservient to profit potential, leading the food processing industry to often ignore major health concerns raised by the use of industrially-produced ingredients (partially-hydrogenated vegetable oils, for example, a well-known and well-researched cause of heart disease, that is still commonly used in processed food to increase profit margin.). Consumer pressure has led to a reduction in the use of industrially-produced ingredients in processed food, but the (often slight) potential for increased profits has barred widespread acceptance by the industry of recognized health problems caused by over-consumption of processed foods.

Often farmers take most of the burden in cost reduction because they're usually submitted to a monopsony by food processing industries.

Health

Reduction of fat content in final product e.g. by using baking instead of deep-frying in the production of potato chips, another processed food

Maintaining the natural taste of the product e.g. by using less artificial sweetener than they used before.

Hygiene

The rigorous application of industry and government endorsed standards to minimise possible risk and hazards. In the USA the standard adopted is HACCP.

Efficiency

Rising energy costs lead to increasing usage of energy-saving technologies, e.g. frequency converters on electrical drives, heat insulation of factory buildings and heated vessels, energy recovery systems, keeping a single fish frozen all the way from China to Switzerland.
Factory automation systems (often Distributed control systems) reduce personnel costs and may lead to more stable production results.

Industries

Food processing industries and practices include the following:

Cannery
Fish processing
Industrial rendering
Meat packing plant
Slaughterhouse
Sugar industry
Vegetable packing plant

Retrieved from: Wikipedia

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