''click on menu and get list of all posts''
Here you can get Information about
Food technology, food processing, food preservation, food science, food practicals
Peeling methods, process parameters and their efficiency for some fruits and vegetables
Get link
Facebook
X
Pinterest
Email
Other Apps
-
Peeling methods, process parameters and their efficiency for some fruits and vegetables.
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...
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...
Comments
Post a Comment
Comment about post that it was helpful for you or not.