Information About Food Technology

Use Of Low Temperature (part1) The activities of food spoilage agents are very much dependent  temperature.  Enzymes  require particular optimum  temperature for their catalytic reactions; so do the microorganisms for their activities. Even the rate of pure chemical reactions is influenced  by temperature, but these are not terminated as easily as enzyme-x catalyzed reactions when temperature beyond the optimum range is  encountered.                Temperature manipulation is a very useful tool for extending storage life of foods. When enzyme and microbial activities are undesirable in foods, temperature control may become necessary. Keeping food above the maximum temperature required for enzyme and microbial activity may mean encouraging chemical reactions as temperature is increased. Moreover, the nutritional quality of food is damaged if it is stored at a high temperature for a long time. Thexalternative procedure ...

Preparatory Operations In Food Processing (part2) 6. Size Reduction : Size reduction or disintegration is an important operation at  home as well as in the food industry and has several functions, eg: - 1. A definite size range may be a consumer requirement, e.g., production of carrot slices or dices. 2.It may help in the extraction of desirable constituents from the raw material, e.g., milling wheat grains for the production of flour or crushing fruits for juice. 3.Size reduction facilitates mixing of various ingredients, as smaller sized particles are easier to mix, e.g., production of cake mixes and baby foods. 4.Some other operations in food processing and preservation are facilitated by smaller sized particles. For example, when potatoes are to be fried or boiled, smaller pieces expose more surface area, hence are easier to process.                        In food processing several operations demand prior size reducti...

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Peeling methods, process parameters and their efficiency for some fruits and vegetables.  Table given below:

Preparatory Operations In Food Technology (part1)  In the food industry several conscious operations are performed to  meet the consumer requirements. These are aimed at ensuring that the raw material is of the desired quality and free from unwanted  constituents. These operations are collectively callod preparatory operations and include: 1. Handling and transportation of raw materials 2. Cleaning 3. Sorting and grading 4. Peeling, shelling, skinning 5. Removal of inedible constituents 6. Size reduction 7. Mixing 8. Filtration 9. Prevention of enzymatic browning 1. Handling And Transportation Of Raw materials : Under no circumstance can inferior raw material yield a good  quality end product (Proper handling and transportation of raw materials is, therefore, essential to produce good quality end products.Moreover, if  the raw material is contaminated before being processed or preserved,  greater efforts will be required in later stages to salvage its posit...

Explanation Of Principles Of Food Preservation  1). Prevention or Delay of Autolysis : Enzymes require specific pH range to catalyze the life reactions. The enzymes are very sensitive to changes in pH of the environment. This information is utilized to preserve several foods by mereiy altering their pH. For example, in biological preservation of vegetables (pickling), pH of raw materials is reduced through the activities of lactic acid bacteria that produce lactic acid. Some meat and milk products are likewise preserved or produced as a result of change in the pH. Sometimes preformed organic acids, such as acetic acid (vinegar), are added to foods for the purpose.                             Enzymes thrive best in a particular temperature range. Any  deviation from this to the higher or lower side has an adverse effect on  enzyme activity. The food can be subjected to a particular high  temperature...