Food Technologys Top 30

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Food TechnologysTop 30

• Revision Slides

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Slides content

• 3 Food choices
• 4 Dietary goals
• 5 Individual needs
• 6/7 Hygiene and safety in the food industry
• 8/9 Quality
• 10 Properties and functions of food
  ingredients
  
• 11 Heating and nutrition changes
• 12 Cereals
• 13 Fruit and vegetables
• 14 Meat, poultry, fish
• 15 Fats and oils
• 16- Milk, cheese and dairy
• 17 Eggs

• 18 Sugar
• 19 Methods of cooking and transfer of heat
• 20 Raising agents
• 21 Setting ingredients
• 22 Additives
• 23 Components of foods
• 24/25 Preservation
• 26 Smart foods
• 27 Systems and control
• 28 HACCP
• 29 Jobs in the food industry
• 30 Product analysis

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Nutritional needs and Food ChoicesFood Choices

• Food provides us with a variety of nutrients to
  keep us healthy
  
• We need to eat a balanced diet. The nutrients we
  need are
  
• Proteins body building, growth and repair
• Carbohydrates and fats supply the body with
  energy
  
• Vitamins and minerals protective, keep us
  healthy
  
• Food labels provide nutritional information
  this is important
  
• Comparisons of the nutritional content of
  different products
  
• People may be on special diets e.g. low fat
• Allows informed choices and that they have a
  variety of nutrients
  
• What affects our food choice?
• Cost Availability of food Regional variations
  or where people live Personal preferences
  Lifestyle Moral beliefs Storage and cooking
  facilities Religious beliefs Health Peer
  pressure Recent food scares Food trends
  Cultural preferences.

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Nutritional needs and Food choicesDietary goals

• DRV Dietary Reference Values show the amount
  of food energy or other nutrients needed by
  people of different ages
  
• RNI Reference Nutrient Intake the amount of
  nutrient sufficient for nearly everyone (about
  97 of the population)
  
• EAR Estimated Average Requirement is the
  amount of the average need for food energy or a
  nutrient this is an average for a group
  
• Dietary changes
• Reduce fat in cooking, choose lower-fat
  versions of food ingredients, remove visible fat
  from meat, bacon and poultry
  
• Reduce sugar used in recipes, avoid very sugary
  foods
  
• Reduce salt add less salt to recipes and avoid
  ingredients that contain a lot of sodium
  
• Increase fibre eat more wholegrain foods
  bread and cereals, more fruit, vegetables, pulses
  and nuts

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Nutritional Needs and Food ChoicesIndividual
Needs

• People have different nutritional needs, which
  change with age and activity
  
• Food products are designed to appeal to different
  people
  
• Groups of people with special dietary needs

6
Hygiene and Safety in the food industryPart 1

• Good hygiene is essential throughout the food
  preparation chain Choosing and buying food
  Transporting the ingredients Storing food
  Preparing food Cooking food Keeping food warm
  or storing it
• Rules and regulations support the preparation of
  food so that it is safe to eat.
  
• Health and Safety is an important issue for the
  manufacturer, retailer and consumer
  
• The consumer is protected by
• Food acts and regulations
• Trading standards officers
• Environmental health officers
• Food factories have strict rules for hygiene and
  food preparation
  
• Environmental issues that should be considered by
  the manufacturer, retailer and consumer
  packaging, use of chemicals in the manufacturing
  process, disposal of waste products

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Hygiene and Safety in the food industryPart 2

• Bacteria need warmth, moisture, food and time to
  grow and multiply
  
• Cases of food poisoning are increasing
• Cross-contamination raw food touching cooked
  food
  
• Microbial contamination occurs when food has
  been infected by bacteria, moulds and yeasts
  
• Examples of bacteria Salmonella, Staphylococcus
  aureus
  
• Food retail is the point at which food is sold.
  Includes shops, restaurants, fast food outlets,
  cafes, snack bars and vending machines
  
• Temperature control is an effective way to
  control bacteria
  
• Refrigerators food stored at 5C
• Freezers domestic at -18C, supermarket at
  -29C
  
• The food industry monitors temperature during
  production and distribution
  
• Harmful bacteria destroyed at 70C for 2
  minutes
  

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Hygiene and Safety in the food industryPart 3 -
Quality

• Quality assurance and quality control systems
  ensure that quality food products are available
  to consumers
  
• Quality assurance relates to the specification,
  hygiene procedures, monitoring waste and sensory
  analysis
  
• Quality control checks might include weight,
  measurement, temperature, checks for foreign
  bodies and bacteria
  
• The shelf life of a product is the length of time
  a product will last without deteriorating
  
• Use by and best before dates inform the
  consumer if the food product is safe to eat and
  is of good quality
  
• To maintain a good quality - food products must
  be stored correctly.
  
• Food spoilage will occur if food is not stored
  correctly or if it has reached the end of its
  shelf life
  
• ISO 9000 series of international standards
  for quality assurance. Gives greater efficiency
  in quality control systems
  

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Hygiene and Safety in the food industryPart 4 -
Quality

• High risk foods spoil in a short amount of time
  e.g. meat and fish
  
• Perishable foods go off or spoil quickly
• Low risk foods have a long shelf life
• Dehydrated foods had the moisture removed
• Ambient temperature normal room temperature -
  20C and 25C
  
• To avoid cross contamination use coloured
  chopping boards and knives raw fish blue raw
  meat red fruit and vegetables green cooked
  meat yellow
• Food is processed in a variety of ways in the
  food industry assembling food products,
  application of heat and cold, food preservation
  and finishing techniques
• Food preservation is used to prolong the shelf
  life of products
  
• Food preservation freezing, canning,
  irradiation, AFD, MAP and dehydration
  

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Food IngredientsProperties and functionsFood
ingredients have a function within a recipe, some
may have several

• Coating chocolate on biscuits
• Glazing egg on top of bread products
• Aerating eggs used in a whisked sponge (cake
  made lighter by adding air)
  
• Binding ingredients milk in scone mixture
• Bulking flour used in pastry
• Setting gelatine used in jelly
• Thickening flour used to thicken a sauce
• Adding flavour herbs and spices to a variety
  of products
  

• Emulsifying egg yolks added to mayonnaise
  (stops ingredients separating out)
  
• Preserving vinegar used to preserve onions
  (last longer)
  
• Shortening lard or vegetable fat will give a
  crumbly texture
  
• Sweetening - honey in cakes
• Adding moisture milk is added to a batter
• Adding texture nuts in cakes

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Food IngredientsHeating and nutrition changes

• Starch
• Dry heat starch turns to dextrin
• Moist heat starch granules soften and swell and
  absorb water and thicken liquids
  (gelatinisation)
  
• Sugar
• When heated sugar dissolves, it changes from
  white to golden (caramelises)
  
• Fats solid
• Melt to a liquid, bubble and can decompose at
  high temperatures when fats give off smoke and
  burn

• Protein
• Denatures (changes) on heating, then coagulates
  and sets
  
• Vitamins A D (fat soluble)
• Not affected by the cooking process as they are
  not soluble in water
  
• Vitamins B C (water soluble)
• Are soluble in water and are destroyed by heat
• NSP
• Softens when it is heated with liquid
• Minerals
• Heating has little affect

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Food IngredientsCereals

• Cereals are important foods in our diet
• Cereals are used in a variety of products
• The main nutrients starch, some protein, NSP
  and some calcium, iron and B vitamins
  
• Types of cereals and products made from them
• Wheat bread, pasta, pastry, biscuits, pies,
  cakes
  
• Oats biscuits, porridge, oatcakes, bread,
  muesli
  
• Maize bread, popcorn, sweetcorn, cornflour,
  polenta
  
• Rye rye bread, rye crispbread, muesli
• Rice noodles, rice cakes, puddings, ready-meals
  with rice
  
• Barley soft drinks, beer, scones
• Some cereals contain gluten which forms the
  structure of products such as bread
  
• Types of flour wheat, cornflour, potato, rice,
  arrowroot (tropical root)
  

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Food IngredientsFruit and Vegetables

• We should eat five portions of fruit and
  vegetables a day
  
• Fruit and vegetables provide us with vitamin C,
  betacarotenes, carbohydrates and NSP (dietary
  fibre)
  
• Vegetables and fruit need careful preparation to
  avoid loss of vitamins and minerals
  
• Saving vitamins and minerals
• Buy good quality and store in a cool, dark place
  for a short time
  
• The nutrients are found under the surface of the
  skin, so either peel thinly or eat with the skin
  on.
  
• Cook vegetables very quickly in a small amount of
  water
  
• Leave in large pieces to avoid too much nutrient
  loss from the surface of the fruit or vegetable
  
• Try to eat raw fruit and vegetables
• Dont leave them to stand in water vitamin C
  B are dissolved

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Food IngredientsMeat, poultry and fish

• Meat, poultry and fish are important sources of
  protein
  
• Also contain iron, B group vitamins especially
  B12
  
• They are made into a wide variety of products and
  ready-meals
  
• Meat is cooked to kill bacteria, make it tender
  to eat and improve its flavour
  
• Cooking methods dry grilling, roasting,
  baking, frying
  
• Cooking methods moist stewing, boiling,
  pressure cooking, casseroling
  
• Cooked meat and raw meat should be stored
  separately to avoid cross-contamination
  
• Poultry protein, lower in fat and more tender
  than meat
  
• Chicken thoroughly cook to kill off any
  Salmonella bacteria
  
• Fish white, oily and shell
• Fish good source of protein, B group vitamins,
  iodine and fluoride
  
• White fish low fat. Canned salmon and tuna
  good source of calcium

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Food IngredientsFats and oils

• Fats and oils contain mainly fat, some contain
  vitamins and essential fatty acids
  
• F at should provide no more than 35 of food
  energy
  
• Butter and margarine 80-82 fat. Used for
  spreading, baking, shallow frying, pastry,
  sauces
  
• Reduced fat margarine/spread 60-62 fat. Used
  for spreading, all-in-one cakes, sautéing, short
  crust pastry, sauces, scones
  
• Half-fat butter/margarine/spread 39-41 - Used
  for spreading, sautéing, sauces, scones, choux
  pastry
  
• Low fat/light spread less than 40 - spreading
• Other fats used in cooking lard, suet,
  dripping
  
• Margarine is fortified with vitamins A and D
• Genetic modification of oils used for Soya,
  maize and oilseed rape
  
• Use of fats shortening, flavour, trapping air

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Food IngredientsMilk, cheese and dairy products

• Milk and dairy products are good sources of
  calcium, protein, vitamin B12 and vitamins A and
  D
  
• To reduce fat content choose lower fat versions
  e.g. semi-skimmed and skimmed milk, low fat
  yogurts or fromage frais and lower fat cheese
  
• Soya milk is used by vegans
• Yogurt milk is heated, cooled and mixed with a
  culture of bacteria. Kept at 40-45C for 3-6
  hours. Protein coagulates, the yogurt thickens
  
• Cheese coagulating the protein in milk making
  curds and whey. The curd is pressed to make hard
  cheese like Cheddar
  
• Storage should be kept in the fridge until the
  use by date
  
• UHT can be kept at room temperature until
  opened
  

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Food IngredientsEggs

• Nutritional value good quality protein, fat,
  cholesterol, vitamin A, minerals iron,
  phosphorus and calcium
  
• Uses of eggs
• Thickening coagulation of the protein thickens
  sauces and custards
  
• Binding egg coagulates and sticks the dry
  ingredients together as they cook e.g. bean
  burgers
  
• Coating egg and breadcrumbs the egg
  coagulates and provides a strong coating round
  fish
  
• Forms a foam egg white can entrap air when its
  beaten meringues
  
• Emulsifier will stabilise fat and sugar in a
  cake, oil and vinegar in mayonnaise
  
• Glaze during baking egg turns golden brown
• Salmonella raw egg may contain this. Many
  companies use pasteurised egg. The Lion Quality
  mark shows that the hens have been vaccinated
  

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Food IngredientsSugar

• Sugar provides energy. Sucrose is made from sugar
  cane or beet
  
• Types of sugar
• Granulated used to sweeten drinks, adding to
  breakfast cereals
  
• Caster finer cakes and biscuits
• Icing very fine - icings and sweets
• Brown (soft) gingerbreads and biscuits
  Demerara in coffee
  
• Functions Sweetness, preservative, changes
  flavour, adds colour, bulking agent, speeds up
  fermentation process e.g. yeast in bread, aids
  lightness in cakes
• Sugar comes in many forms
• Sucrose also known as hydrolyzed starch, honey,
  glucose syrup
  
• Maltose also golden syrup, lactose, brown
  sugar
  
• Maple syrup glucose, fructose, fruit juices
• Invert sugar dextrose, treacle

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Cooking ChoicesMethods of cooking and transfer
of heat

• There is a variety of cooking methods used in
  food preparation
  
• Large-scale manufacturers use the same processes
  but on a large scale.
  
• Heat application used in the food industry
  baking, steaming, roasting, boiling/blanching/si
  mmering, frying shallow or deep fat, microwave
  cooking, grilling
• Heat application is used to increase shelf life,
  to destroy enzymes and micro-organisms, to soften
  food to make it edible, to produce the desired
  consistency, to improve flavour, to increase the
  variety of food products
• Methods of heat transfer
• Conduction heat is conducted from molecule to
  molecule in solid and liquid foods
  
• Convection heat travels around liquids and air
  by convection currents. Hot air rises, so ovens
  are hotter at the top
  
• Radiation direct rays of heat from the grill
  heat the food
  
• Microwaves cause the food molecules to vibrate
  creates frictional heat

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Food IngredientsRaising agents

• Bubbles of gas expand when heated and make a food
  mixture rise
  
• Three types of raising agent air, steam, carbon
  dioxide gas
  
• Air introduced sieving flour, beating
  (batters), whisking egg white (meringues),
  creaming (cakes), rubbing in (pastry, scones),
  rolling and folding pastry (flaky, puff)
• Steam water when heated turns to steam, this
  escapes pushing the mixture up (Yorkshire
  pudding, éclairs)
  
• Carbon dioxide gas this expands when heated and
  pushes up the mixture
  
• Baking powder made from acid sodium
  pyrophosphate, rice flour and sodium bicarbonate.
  Reacts with the cake mixture produces carbon
  dioxide gas
• Bicarbonate of soda same principle used in
  gingerbread
  
• Yeast fungus which needs warmth, food and liquid
  to ferment producing carbon dioxide and alcohol.
  Most types of bread use yeast

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Food IngredientsSetting ingredients

• Many food products are set to make them firm and
  attractive to eat
  
• Gelling agents create a smooth, set texture and
  help to suspend other foods in a jelly
  
• Gelatine made by boiling bones and tissues from
  animal carcasses. The collagen in the connective
  tissue turns to gelatine when heated slowly in
  liquid. Sold in powder form and in sheets. Used
  for jellies and mousses.
• Pectin found in the cells of fruit. Mixed with
  the right proportion of acid and sugar will form
  a gel. Used in jellies, jams and marmalades. When
  the jam is cool, the gelatine forms a network
  which sets and suspends the fruit, sugar and
  liquid
• Agar agar comes from a type of seaweed, used to
  set milk and liquids with low acidity (used by
  vegetarians and certain religious groups)
  
• Carragheen Irish moss. A by-product called
  carrageenan (E407) is used in ice-cream, jellies
  and frozen desserts as an emulsifier, thickener
  and gelling agent (used by vegetarians)
• Gelozone and Vege Geli setting agents

22
Food IngredientsAdditives

• The food industry uses specialist ingredients and
  may use additives in food products these are
  added in small amounts
  
• E the letter E sometimes appears before an
  additive number. This shows that the additive has
  been approved by the European Union
  
• Preservatives protects against growth of
  micro-organisms (salt, sugar, vinegar, sulphur
  dioxide
  
• Colours improve or change the appearance
  (caramel (E150)
  
• Flavours and flavour enhancers improve or
  replace those lost in the cooking process (sugar,
  saccharin, aspartame, monosodium glutamate)
  
• Emulsifiers and stabilisers stops food
  separating (Lecithin)
  
• Antioxidants make foods last longer, stops
  fatty food going rancid (vitamin C - ascorbic,
  vitamin E tocopherol)
  
• Other additives raising agents, anti-caking
  agents, flour improvers, thickening agents,
  nutrients, gelling agents
  
• Are benefits and limitations for the food
  manufacturer and consumer

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Food IngredientsComponents of foods

• Components - used in the food industry to save
  preparation time and costs
  
• Components help to produce a product that looks
  and tastes the same every time
  
• A component is used to describe an individual
  part of a product
  
• Pre-manufactured standard components are ready
  prepared ingredients or part of a product e.g.
  pizza bases, frozen pastry, pre-prepared pie
  fillings, ready grated cheese, cooked egg,
  fondant icing
• Benefits of using these in the food industry
• Cheaper than producing their own May not have
  the equipment to produce their own Maintains
  consistency of the end product Saves time by
  reducing some of the manufacturing process
  Reduces costs Keeps the assembly process as
  simple as possible
• Limitations Special storage conditions may be
  needed Could be expensive Supplier may be
  produce an inconsistent product Reliant on
  supplier to deliver and to produce product in
  hygienic conditions

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Food IngredientsPreservation part 1

• Benefits of preserving food
• Prevents micro-organisms (bacteria, moulds,
  yeasts) from multiplying
  
• Enzymes cause deterioration. These must be
  destroyed to improve the keeping quality of the
  food
  
• Increased shelf life of a product
• Increases the range of foods available
• Convenience preserved food lasts longer which
  means fewer trips to the shops
  
• Allows the consumer to buy products out of
  season
  
• Principle methods of preservation dehydration,
  freezing, irradiation and chemical
  
• Methods of preservation
• Dehydration removal of water from a food
• AFD, accelerated freeze-drying food is frozen
  and dried
  
• Canning food and liquid in a can, sealed then
  heated at high temperature
  

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Food IngredientsPreservation part 2

• MAP, modified atmosphere packaging adds carbon
  dioxide, nitrogen or oxygen
  
• Blast freezing super quick freezing
• Cook-frozen food is cooked, fast frozen then
  stored below 0C
  
• Blast chilling food is chilled quickly by
  blasting cold air
  
• Cook-chill food cooked, fast chilled in 1 ½
  hours, then stored at 0-3C
  
• Vacuum packaging air is removed from the
  products packaging
  
• Irradiation rays are passed from a radioactive
  beam through the food which reduces the number of
  micro-organisms
  
• Other methods Sodium nitrate (bacon
  manufacture), Salt (meat, fish), Sugar (fruits),
  Vinegar (onions, chutney), Alcohol (fruit), Smoke
  (fish, cheese, meats)

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Food IngredientsSmart foods

• Smart or modern foods - respond to differences
  in temperature or light and change in some way.
  These come about by the invention of new or
  improved processes
• Examples of smart or modern foods
• Genetically modified foods
• Modified starch
• Meat alternatives e.g. textured vegetable protein
  (TVP), myco-protein
  
• Anti-oxidants
• Probiotic yogurts/drinks
• Modified enzymes e.g. chymosin
• Synthetic flavours
• Modified starch has been altered to perform
  additional functions e.g.
  
• pre-gelatinised starch thickens instant
  desserts without heat boiling water can be
  added to gravy granules without it going lumpy
  prevents drip after a product has been
  defrosted improves mouth-feel

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Food productionSystems and control

• A system is a collection of elements, which work
  together to perform a task
  
• Systems enable products to be made safely,
  hygienically, cost-effectively, efficiently,
  consistently, to an expected quality
  
• Systems are put in place in the food industry to
  control the production of food products
  
• A system has three main parts input, process and
  output
  
• A fourth element in a system is called feedback

• Elements of feedback
• Weight and mix control
• Trading standards regulations
• Environmental health
• Temperature control
• Thermostatic and sensor control
• Microbiological feedback
• Sensory analysis feedback
• Shelf life and storage time control
• Consumer feedback

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Food productionHACCP (Hazard Analysis Critical
Control Points)

• Food premises where food is prepared, stored or
  sold
  
• Hazard anything that could harm the consumer
• Some examples of hazards
• Physical e.g. glass in foods
• Microbiological e.g. bacteria in foods
• Chemical e.g. cleaning materials entering the
  product
  
• Potential hazards are identified using a system
  known as HACCP
  
• Quality assurance system set up before product
  is made identifies the procedures for making a
  safe, quality product
  
• Quality control steps in the making process to
  ensure the product meets the standards specified.
  Any faulty products are removed
  
• Food manufacturers and retailers need to make
  sure that all necessary controls are put in
  place.
  
• Controls storage cooking temperatures,
  weight, size, shape of product, pests, metal
  detection, machinery working correctly, food
  hygiene

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Food productionJobs in the food industry

• General manager in charge of everything
• Product development technologist specification
  details are correctly produced and followed
  
• Production manager planning the time for
  production
  
• Quality control manager sets up quality
  assurance procedures
  
• Health and safety manager makes sure people are
  trained, follow hygienic and safe procedures.
  Sets up HACCP system. Equipment safety
  
• Product buyer finds where to buy ingredients
  for products, costs and availability
  
• Food technologist equipment needed, the science
  of the ingredients, legal implications,
  responsible for production methods
  
• Packaging technologist types of packaging to
  use
  
• Nutritionists examine nutritional content
• Production line supervisor checks people are
  working efficiently and the machinery is
  operating effectively

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Food ProductionProduct analysis

• Product analysis is looking at all aspects of a
  product in detail
  
• The product development team carry out product
  analysis on existing products
  
• Product analysis is carried out to
• Investigate how a product is made
• Analyse the types and amounts of ingredients
  used
  
• Gain ideas for new product development
• Compare differences between brands
• Check that a product matches its specification
• Considerations when carrying out product
  analysis
  
• Target market
• Purpose of the product how and when would the
  product be used?
  
• Ingredients and additives what are their
  functions?
  
• Manufacturing processes used