A. Grains (cereals) wheat, corn (maize), sorghum (kaoliang, jowar), barley, oats, rye, millets (including ragi), rice, adlay, buckwheat

Transcription

1 Intrductin t Fd Technlgy The Imprtance and Surce f Fd The raw prducts f present day fds generally riginate frm tw majr surces: the plant and animal kingdms. We still rely n the agricultural lands, lakes, rivers, and the seas fr their rigin in frests and wildlife, and in many parts f the wrld they still cnstitute imprtant surces f fd. The plant and animal prducts that cmpse ur fds and fd prducts may be classified in the fllwing way: Plant Prducts A. Grains (cereals) wheat, crn (maize), srghum (kaliang, jwar), barley, ats, rye, millets (including ragi), rice, adlay, buckwheat B. Pulses beans (red kidney), lima beans, navy beans, peas, lentils, brad beans, cwpea (chickpea), vetch (fitches) C. Fruits 1. Trpical fruits banana, plantain, pineapple, papaya, guava, mang, passin fruit, breadfruit, avcad, zapte, cherimya, naranjilla, surina (Brazil) cherry. 2. Subtrpical fruits (a) Citrus fruits range, lemn, tangerine, grapefruit, pmel, citrn, lime, kumquat. (b) Other figs, pmegranate, lives, persimmn tunas (cactus figs), peijabe. 3. Deciduus fruits Pme (seed) fruits, Apple, Grapes, Pear, Quince. 4. Stne fruits peach, cherry, plum, aprict. 5. Berries strawberries, raspberries, black raspberries, blackberries, lganberries, bysenberries, cludberries, blueberries, cranberries, ling berries (whrtleberries), elderberries, black currants, red currants, gseberries, rse hips. D. Melns and squashes cantalupe, hneydew, watermeln, squashes.

2 E. Vegetables 1. Leaf(y) vegetables cabbage, Brussels spruts, spinach, celery, artichke, leeks, lettuce, endive, bamb shts, heart f palms, herbs. 2. Rt vegetables carrt, radish, parsnip, turnip, rutabaga, salsify. 3. Seeds green peas, green beans, lima beans, kr. 4. Others cauliflwer and brccli, cucumbers, nins,garlic,tmates. F. Tuber prducts (Irish r white) ptates, sweet ptates (yams),tar, cassava (manik), Jerusalem artichke (tpinambur), true yams (Discrea spp.), earth almnds. G. Nuts Almnd, beech, Brazil nut, breadnut, butternut, cashewchestnut, filbert, peanut (grundnut), pecan, pinle, pistachi, walnut. H. Fungi (1) Fat type bakers yeast, brewers yeast, fd yeast (2) Prtein type champignn, truffles, mrels,antharels miscellaneus, I. Hney (nectar) I. Manna Ash tree, ak, tamarisk, alhagi J. Sugars sugar cane, sugar beet, maple syrup palm sugar (date). K. Oilseeds live, cttnseed, peanut (grundnut), sunflwer, palm kernels, ccnut (cpra), rapeseed, sesame. L. Seaweeds Laver, nri (Prphyra spp.), kmbu (Laminaria spp.), wakame (Undarainnatifida) M. Beverage ingredients Cffee, tea, cca,yerba mate, miscellaneus (mint, fenugreek, tilia, etc.)

3 The abve given items are majr items f plant and animal rigin that cmpse the multitude f fd articles available at present-day markets. They als cnstitute the raw material fr a number f majr industries & manufactured prducts. The majr manufactured fd prducts are listed belw: 1. Sugars: cane, beet, maple, crn. 2. Starches: crn, ptat, cassava (manic), arrwrt, sag, wheat. 3. Flur, bread, and cereals. 4. Sweet baked gds. 5. Cnfectinery prducts. 6. Canned fds. 7. Frzen fds. 8. Dried (dehydrated) fds. 9. Pickled and marinated fds. 10. Salted and cured fds. 11. Dairy prducts: market milk (hmgenized0, cheese, butter, cultured milks, ice cream, dry nnfat slids, milk cncentrates. 12. Meat prducts: sausages, hams, lunchen meats, meat extract, pastes. 13. Seafd prducts: fillets, fish sticks, breaded shrimp, sausages, pastes. 14. Olemargarine and ther fd fats and ils: sybean, crn, sunflwer, cttn seed, live. 15. Jams and jellies 16. Fermented fds: pickles, sauerkraut, fish sauces. 17. Fermented beverages: wine, beer. 18. Sft drinks: carbnated and still drinks. 19. Mixes: baking, sup. 20. Sybean prducts. 21. Crn prducts. 22. Yeast: fd yeast, bakers yeast, brewers yeast. 23. Fish flur. 24. Prtein hydrlyzates. 25. Imitatin fds (spun prteins, fruit drinks, synthetic cream, etc.)

4 Definitin f Quality Degree f excellence and include such things as taste, appearance, and nutritinal cntent. The cmpsite f characteristics that have significance and make fr acceptability Quality Factrs in Fds Appearance Factrs Textural Factrs Flavr Factrs Additinal Quality Factrs 1. Appearance Factrs Include such things as; Size Shape Whleness Different frms f damage Glass Transparency Clr Cnsistency Size and shape Easily measured Imprtant factrs in federal and state grade 2. Texture Factrs Texture Refers t thse qualities f fd that we can feel either with the fingers, the tngue, the palate r the teeth. A departure frm an expected texture is a quality defect. Expected texture Chewing gum t be chewy Crackers and ptat chips t be crisp Steak t be cmpressible and shearable between the teeth 3. Flavr factrs Flavr is a cmbinatin f bth taste and smell, largely subjective, hard t measure because f difference f pinin: Peple differ in Their sensitivity t detect different tastes and drs Their preference Their cultures

5 4. Additinal Quality Factrs a) Nutritinal Quality b) Sanitary Quality May nt always be apparent by sensry bservatin. c) Keeping Quality Nutritinal Quality Can be assessed by chemical r instrumental analyses fr specific nutrients,animal feeding tests r equivalent bilgical tests must be used in many casesparticularly cmmn in evaluating the quality f prtein surces Interacting variables f prtein level amin acid cmpsitin digestibility absrptin f amin acid Sanitary Quality usually measured by cunts f bacteria, yeast, mld, and insect, fragments sediment levels Keeping Quality r strage stability Measured under strage and handling cnditins stimulated cnditins: extremes f temperature extremes f humidity ther variables Principles f Quality Cntrl Raw Material Cntrl The use f gd and sund raw material is f primary imprtance fr the achievement f the required end prduct f cnsistent quality. Prcess Cntrl

6 Finished Prduct Inspectin The Imprtance f Raw Material Selectin A pr raw material cannt be cnverted int a gd finished prduct. In fd prcessing; - General rule:- the effective methds must be carefully applied t cnserve the riginal qualities f the raw materials - cannt imprve the raw material Definitin f Fd Technlgy Fd Technlgy is the applicatin f fd science t the selectin, preservatin, prcessing, packaging, distributin, and use f safe, nutritius, and whlesme fd. Scpe f Fd Technlgy Fd Technlgy develped as a discipline t systematically rganize and link the varius kinds f knwledge which are necessary t infrm human activity in fd handling, prcessing, distributin and marketing. Fd Technlgy applies : 1. The principles and cncepts f engineering t prblems f fd handling and prcessing, and 2. Studies the interrelatinships between the prperties f materials and the changing methds f handling and manufacturing them. Fd Business may be characterized as: Vulnerable t spilage, High vlume, Lw margin, Multiple prducts, Transprtatin intensive; and End user marketing intensive.

7 Cmpnents f Fd Technlgy Fd analysis and chemistry Fd Quality Factrs and their Measurement Nutritive aspects f fd cnstituents and effect f prcessing and handling Fd micrbilgy, myclgy, and txiclgy Fd prcessing and engineering Emerging trends in Fd Technlgy Increased cncern abut the nutritinal cntent f technlgically derived, refined fds is expressed by bth cnsumers and nutritinists. Dietary guidelines and nutritin educatin fcus n partially replacing refined fds with whle grains, legumes, and ther fds which retain their bichemical unity. Cncern abut fd safety issues is very strng. Fd scientists are respnding t these nutritinal and safety cncerns in a variety f ways, Increased attentin t fd interactins and biavailability f nutrients, Imprved analytical and detectin methds, and research and educatin in fd safety. New prduct develpment, particularly in the area f reduced-fat and reduced-calrie prducts is predicted. New prcessing technlgies such as high energy electric pulse prcessing, freeze cncentratin, and hydrstatic pressure prcessing (which are ften nt yet available in the U.S.) shw prmise. Bitechnlgy is a grwing area. Impact f develpments in ther Technlgies n Fd Technlgy Fr the sake f cmpleteness it shuld als be mentined that develpment f fd technlgy draws heavily n develpments in ther technlgies, such as thse in steel, tinplate, glass, aluminum, plastics, engineering, instrumentatin, electrnics, chemicals, and agriculture.