100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Previously searched by you
Previously searched by you
logo
Summary Lecture food processing technologies Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 $3.88
Add to cart
Quickly navigate to
Preview
  2.  
  3. Maastricht University (UM)
  4.  
  5. Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 (HFV1004)

Summary

Summary Lecture food processing technologies Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004
 0 purchase
  • Course
  • Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 (HFV1004)
  • Institution
  • Maastricht University (UM)

Lecture food processing technologies and Ingredient Categories, Carrier Systems and Food Technology HFV1004

Preview 2 out of 9  pages

Document information

  • November 1, 2021
  • 9
  • 2021/2022
  • Summary

Subjects

  • hhp
  • processing
  • sterilization

Written for

  • Maastricht University (UM)
  • Health Food Innovation Management
  • Food and Ingredient Categories, Carrier Systems and Food Technology HFV1004 (HFV1004)
All documents for this subject (11)

Seller

avatar-seller
liekejanssen11

Reviews received

Content preview

Lecture: new food processing
technologies
Processing = transformation of raw ingredients into products fir for human consumption.
- Improve digestibility
- Taste
- Nutrient uptake
- Appearance
- Safety

Steps involved in processing
- Separation: separation of different raw materials
- Conversion: converting raw materials in different forms
- Structure formation
- Stabilisation
- Packaging




With all these methods we control three things: pH, temperature and water activity.

, Freezing inactivates all enzymes and bacteria present in a food product and that way the food can
last for a longer period of time than cool food. In these cases some bacteria are destroyed due to ice
crystals, they can damage the cell walls of vegetables and foods but also the cell walls of bacteria!
However, not ALL bacteria will be destroyed and the enzymes are not inactivated permanently.

Drying decreases all available water (low water activity).

Salting reduces water activity of food because the cell will be mixed with water. The ions of sodium
and chloride are going to mic with water molecules and that make them not available for bacteria or
enzymes. In that way you can decrease microorganism growth.

Fermentation yeast or bacteria are used in a food product to give a desired flavour and texture. It
transforms characteristics of food product due to chemical compounds (antimicrobial activity) that
decrease microorganism.

Food additives are substances that are added to food with specific technical purposes. Antioxidants,
stabilizers, preservatives, packaging gases etc. Only substances that are not normally consumed in
the product can be considered as additive. There are a lot of regulations about additives. In EU we
have E numbers.

Heating is used most because it helps the possibility to keep the food for a long period of time and
decrease food born diseases. In heating there is confection and conduction.
- Confection = in liquid forms. The molecules that are being heated are moving. The molecules
tend to move up to the surface and the cooler molecules are going down. Then we have the
situation that many times we have cold point because not all molecules start moving, so the
heat transfer is not uniform. If you do not heat for a long period of time you have a higher
change of cold points. The cold points represent situations were bacteria that are within the
cold points start reaction which creates spoilage or toxic compounds.
- Conduction = in solid forms. Molecules are not moving around after heating. The heat comes
in a molecule, the molecules get heated and then they start transferring heat to another
molecule that is less heated. So, moving from outside to inside. In the center of the food

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

Quick and easy check-out

You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying these notes from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller liekejanssen11. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy these notes for $3.88. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

66184 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy study notes for 15 years now

Start selling
$3.88
  • (0)
Add to cart
Added