Food Processing

Road map- this meal from start to your kitchen table

Small group assignment

Trade maps- what jobs and how do they help control the spread of bacteria

Small group assignment

Humans are the biggest source of food contamination

Review the apple, slice of bread, and can of pop that has been left out overnight

Question: What has happened to each?

Preservation of food has decreasedWe use technology to preserve our food today

Focus of Food ProcessingFarmTransportationFactory

What are ways that farms help to control the spread of bacteria?

What are your ideas?

Farm Methods• Special cleaning and sanitizing• Special areas set aside for specific foods• Competitive exclusion- animals ingest good bacteria when

young• irradiation- bacteria killed when ionizing energy is used.

Intense pulse of energy is emitted, gamma radiation or electron bean accelerator is used.

Farm Methods: pasteurization• use heat to destroy microorganisms- milk was second food to

be pasteurized (wine first food), besides dairy foods fruit juices, chicken, beef, and spices are also pasteurized.

• Eggs- heat up to 57 degrees and keep it there for 75 minutes. • Louis Pasteur- chemist

Pasteurized or not?Teacher led activity- observe each for the next 3 days of class

Farm Method: Ultra High Water Pressure

• water is used to kill bacteria. • 50,000-100,000 pounds of pressure from water is focused on

the food for 30 seconds to several minutes. • No heat. • This does help maintain the nutritional quality of the food

Ways that while in Transportation the spread of bacteria is stopped• Food is cleaned, cooled and properly packaged• Shipping container is also cooled and cleaned• Temperature is tracked during shipping by satellites

The Factory- Where food is processed.

Why do we process food?• Reduce the rate of food degradation• Enhance the usefulness of food• Convert food into a form more suitable for consumption• Food safer• Food lasts longer

How is food processed?• Canned• Frozen• Packaged dry- remove water• Fermentation- more nutritious in unfermented state• Milling• Hydrogenation- add hydrogen atoms to carbon atoms turning

unsaturated fats to saturated fats

Food Dehydration ActivityTeacher directed lab

Functions of Food Containers• Nontoxic and compatible with food• Sanitary protection• Moisture protection• Gas and odor protection• Light protection• Resistant to impact• Transparent

Functions of food containers

• Tamper resistant• Ease of opening• Pouring• Able to reseal• Ease of disposal• Appearance• Low cost

Food Container Facts• Primary container- comes into direct contact with the food• Secondary container- the outer box• Nuts example has their own primary container by nature

Types of Food Containers• cans- thin layer of tin on the lid protects from rust. Inside the

can is a thin layer of tin or baked on enamel. Aluminum can may also be used is can is injected with liquid nitrogen prior to closure to produce internal pressure that adds rigidity

• glass- chemically inert and noncorrosive food packaging. Temperature is a concern. Breakage is a concern

Types of Food Containers• paper- must be treated , coated, or laminated. Coating is wax,

resins, lacquers, plastics, aluminum. Coating improves: water strength, grease resistance, sealability, appearance, flexibility, tear resistance, burst strength, and printability.

• Plastic- use Is expected to grow

Types of Food Containers• Restorable pouches- three layers outer layer: polyester film for

strength, temperature resistance, printability. Middle layer: aluminum film for barrier for a heat seal.

• Boil in bags- high tensile strength and can withstand temperatures from -70 – 150

• Aerosol container- can withhold internal pressures of 100 psi. gases are nitrous oxide

Types of Food Containers• Edible film- nature casing, also used on hot dogs, sausages,

nuts. Spray drying flavoring materials made for gelatins known as micro-encapsulation. Example coated raisins so they don’t get soggy in cereal- also space food

• Plastic shrink- can observe food, protect food from contaminations