Fst 141 on the grace of God, my soul has benn in fire for the past 8 months and I don't know what to do with myself. I have been underperforimng in all walks of life. I made end it all. Peaked in league tho.

Food processing

conversion of raw materials/ or ingredients into a consumer food prooduct.

Branch of manufacturing that starts with raw matertials and transforms then into intermediate food stuffs through the application of labor machinerty and scienctific technology

All processes, producers to consumers

The summation of ________, undergone by food from ________ to __________

Shelf life, variety, nutrients, income

4 goals of food processing/ foodo preservation

Chemical, physical, biological

3 methods of food preservation

chemicals

the use of _________ to inhibit microbial growth

benzoate

chem beverages preservation

sulfites

chem beverage preservative, preserves color

nitrite/ nitrate

cured meat chem preservation

Biological

the use of natural anti microbials and metabolites to increase shelf life

Lactic acid bacteria

for milk processing and production of meowmeow lactic acid

Physical methods

asepsis at the start of the process

conventional processing

product and packaging sterilized at the same time

aseptic processing

product and packaging are sterilized separately then hermetically-sealed

Temperature

kill/ destroy microbes, inactivates enzymes, cooking. pasteurization vs sterilization

sterilization

121.1C 15mins 15psi

commercial sterility

kills motherfuckers of public health significance

0-4.4; -18

refrigeration vs freezing

quick freezing

lower ice crystals, destroys structures and better quality overall

Lower Aw

addition of solutes for dehydration

freeze concentration

freeze remove water crystals and shit, dawg

Hurdle technology

combination of technology to slow spoilage down, multiplicative effect of shi.

temp, aw, acidity, perservatives

example hurdles

homeostasis of microorganisms

crucial phenomenon of hurdle tech, hurdle tech disturbs this

food poisoning, food intoxication, food infection

failinig too disturb org homeostasis can cause

types of water

bound, entrapped, free

water binding

tendancy of water to associate with hydrophilic substances

water holding capacity

ability of matrix of molecules to entrap large amounts of water in a mannerr such that exudation is prevented

Moisture content

measurement of the total water in food

(Wi - Wf)/Wi x 100

MC wb

(Wi -Wf)/Wf x 100

Mc db

water activity

measure of the amount of water for biologoical reactions/microbial activity. Rarion of vapor pressure of water in a food to the saturated vapor pressure of pure water at the same temperature existing in equilibrium

degredation processes, microbe growth, food stability

importanc of Aw

microbial growth, non-enzymatic reaction, enzymatic reaction, lipid oxidation

deteriorative activites relatated with Aw

<0.6

effect of Low Aw on NER: amount of water is not enought to dissolve the reactands

0.65

effect of Aw on NER = enough water to dissolve reactants

>0.65

water dilutes the reactants and inhibits the formation of products

reactant, solvent, mobility of reactants, protein congormation

water can be (4)

monolayer value

MC at point when all sites of non-aqueous components of the food is statistically occupied, mC of most stable

High MW

results in less mobile than loow MW substrates

noa activity

Aw of 0 corresponding to monolayer value, except in lipase cuz wtg

0.45

LO hydration spheres around metal ions: water as radical quencher, replacces air of pores and capillaries of food

>0.45

LO increase solubility and mobility of metal ions

amount, tempt, conc

factors affecting Aw (3)

Moisture sorption isotherm

describes the relationship between MC and Aw in food at constant temperature and pressure.
MC is expressed as mass water/mass of dry matter

Adsorption

adhesion to the surface of absorbent

Absorption

Not a surface phenomenon, enters the system

Physisorption

is the physical adsorption. Adsorbate adheres to the surface only through van der waals (weak intermolecular) interaction

Chemisorption

molecule adheres to a surface through the formation of a chemical bond

0-0.25, 0.25 - 0.8, 0.8-1.0

region 1, region ii and region iii

Sorption Hysteresis

the difference in the amount of adsorption and desorption for a foodstuff at equal vapor pressure

orientation of polymers, crystallization, capillarity

reasons for sorption hysteresis

nature of food, temperature, changes upon water addition, rate of desorption

affecting factor of hysteresis

Brunauer-Emmett-Teller Equation and Guggenheim-Anderson-de Boer Equation

Monolayer value determination

0 - 0.5

applicability of BET

0.90

applicability of GAB

IMF

Foods that are dry enough to be shelf stable and moist enough to be eaten

0.65 - 0.85

Aw of IMF

20 - 40%

MC of IMF

composition, pH, additives, Aw

main mode of preservation in IMF

Humectant Binding

addition of binding molecules like glycerol, sorbitol, sucrose, and salt to chemically trap water

Osmotic Dehydration

soaking food in concentrated sugar or salt solutions to pull water out and push humectants in

Direct formulation

mixing dry ingredients with liquids inprecise ratios to hit tthe Aw instantly

Partial dehydration

conotrolled air, vacuum or freeze-drying to remove specific portions of water

hurdle technologies

low Aw + weak preservatives and mold heat treatmen

High Pressure Processing

combining pressure w/ humectants to sterilize food, destroyinig heaat sensivie shit

Ohmic Heating

Passing electricity through the food for fast, even heating that protects texture during partial drying

Microwave - vacuum drying

remove water at low temp to keep colors brightt + preserve nutrition

Edible Coating

applyying thin inivisible layersr of polysaccharide or proteins to lock in moisturer

Modified Atmospheric Packaging

flushing packages witth nitroogen/CO2 to prevent molds or color changes

no ref, cheaper cold chain, light shipping, reduced energy

economic logistics benefits of IMFS

ready to eat, good texture, concentrated nutrition, portion control

consumer and product benefits

microbe safety, flexible formation, waste reduction, hurdle synergy

Manufacturing and safety benefits

solute overload, maillard browning, chemical stability, mold resistance

IMFS common challenges

rations, no water, temp stability, logistical efficiency, silent operations

military IMFS

nasa, microgravity, wt. safety, psychological comfort, space station staple

Roles in Space exploration

Sugar Concentrates

group of products made by boiling of fruit and/or the products and sugar to give a high solid content product of at least 65% MCx`

high osmotic pressures causes plasmosis

mode of preservation in sugar concentrates

Jam

fruit pulp + sugar

Jellies

clear fruit extract + sugar

Marmalade

jelly + fruit / Peel extract

fruit preserve

fruit slices + sugar syrup

candied fruits

impregnated sugar fruit slice + drying

glazed fruit

candied fruit + coating and drying

pectin, sugar , peel, gelling agent

components of sugar conc

pectin

polysaccharide for frutis, gelling shit

sugar

for gel formation, perserving agent, flavor, course is best

peels

basic peel component, source of pectin, softened by boiling, orange and calamnsi

gelling agent

form of matter intermediate between a solid and a liquied

gel network

holds the molecules loosely together.

junction zone, interjunction segment, water

three elements of gel formation

junction zone

polymer molecules are joined together

interjunction segment

of polymers those are relatively mobile

water

entrapped in the polymer network

pectin

naturally occuring polysaccharide, 1/3 of cell wall, a 1-4 glycosidic linkage; esterified b-galacturonic linkage. xylose, galactose arabinose,

protopectin

water insoluble parent pectin, substance wherre pectin is derived from, no gell

pectin

protopecting during ripening

pecttinic acid

colloidal polyfalacturonic acids+ more than a negligable proportion of methyl group

pectic acid

dimethy something, no gel

low methoxy pectin

< 50% of carboxyl groups is esterified calcium gels

high methoxy pectin

>50% carboxyl groups is esterifiedd; acid gel