Summary
Samenvatting Food Production and Preservation
- Course
- Institution
Samenvatting van Food Production and Preservation. 2e jaar, periode 2
[Show more]
3 reviews
By: mariekeribberink • 6 year ago
By: woutervandijke • 6 year ago
By: Floriez • 7 year ago
Seller
Follow
Lisesamenvattingen
Reviews received
Content preview
H1: Food ProductionCleaning, preservation, packaging (simple)
Raw material End
product
Ingredient production -- > end product production (more complex)
Food is treated for:
- a longer shelf life,
- make them digestible
- improve their taste
- extend our food sources
Types of operations:
- Separation
o Any process that separates different parts of the material into two or
more streams
Cleaning: removing dirt, soil, stones, weed
Separation: filtration, centrifuging, extraction, evaporation
Vacuum filter: separation of small particles
Ultrafiltration: moleculary sized filters, proteins retained
Nanofiltration: sugars and amino acids are retained
Smallest pores: only water can pass
Purification: removal of molecular contaminants
- Conversion and structuring
o Changing the molecular composition by reaction
Fermentation
(enzymatic) reaction
Enzyme and microbial inactivation
Structuring: physical changes (by changing the composition /
texture, there are big changes in the properties)
Mixing ingredients to the right formulation,
emulsification, homogenisation, crystallisation, curing
of meat, smoking
- Stabilisation (inactivation and packaging)
o By heating, freezing, pressurising, irradiation, electric fields
o Large-scale and consumer scale
Not every step is always present and steps will be repeated.
Producing food on larger-scale for better quality and lower costs, so:
- Safety and peripheral infrastructure
- Energy and water use (re-use of water and heat)
- Cost of equipment
William’s 0.6 rule: costs α capacity0.6
When the capacity of a factory increases by a factor 2, the costs only increase by
a factor of ~ 1.6.
Central production:
- Safety (central labs, control and expertise is much easier maintained)
- Costs (larger installations are cheaper)
- Similar products mean better market
- But products more homogeneous, and inhibits innovation
Page 1 of 19
, - Higher transport costs (but these are small)
Products require: initial cleaning, treatment or purification, preservation and
packaging
Productions of food and ingredients:
- Fresh food (vegetables, meat, dairy)
o Just a few steps
o cleaning preservation packaging chilling
o Fruits and vegetables are often canned, frozen or dried
- Ingredients (wheat, potato, legumes, cocoa, dairy, specialties, additives)
o Cleaning/purification, preparation for fractionation, fractionation,
purification & concentration, stabilisation
- End-user products (soups, sauces, ice cream)
o Mixing (re)hydration stabilisation (by solidifation or heating)
extra steps for right structure
H2: Traditional preservation
Traditional preservation methods have become part of our culture like drying in
the sun/wind, often combined with other preservation measures and controlled
fermentation
- Addition of preservatives
o Sugar, salt, acids, caustic (lye)
- Curing
- Smoking
- fermentation
Often the methods are combined
Salt will give complete preservation if the concentration is high enough. Often
salt is used at lower concentrations to avoid growth of growth of unwanted
bacteria, but allow growth of lactic producing bacteria (by lowering the water
activity). Example: salted herring (allows moderate fermentation by the
proteases of pyloric caescum of the matrix) and Surströmming (more strongly
fermented by Haloanaerobica).
Phosphate, tri-, polyphosphate is added to meat, poultry, fish, dairy and bakery
product, because
- it chelates Ca, Mg and Fe ions (preserve colour and reduce oxidation)
- it is a preservative (inhibits growth of C. botulinum)
- It is an emulsifier (for better physical product stability, like freeze/thaw
stability)
- It is chemical leavening (NaHCO3 + Na5P3O10 gives CO2 (+ Na2CO3 +
Na4HP3O10))
More sugar is needed than salt for a lower water activity.
Sugar in combination with heat gives release of pectin loss of physical stability.
Preservation by sugar and heating, but not stable against moulds
Acidification by pH <4.6 by adding acetic-, citric-, fumaric-, lactic-, malic-,
phosphoric- or tartaric acid.
Acetic acid is an excellent preservant. Weak acids work better. Charged,
dissociated ions cannot penetrate the cell membrane. Undissociated acids
penetrate cell membrane, acids dissociate and establish lower intercellular pH.
Page 2 of 19
The benefits of buying summaries with Stuvia:
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
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
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 Lisesamenvattingen. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $3.21. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
72042 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now