Food Properties, Science and Processing
Week 1, Lecture 1
Sahar Samimi
• Weekly Module on FOL
weekly lesson
Description
Content
Task (learning activity, discussion assignment, quizzes, paper assignment and group
project)
• Discussion Forum
Course Introduction
What is your name? and where are you from?
What do you hope to get out of this course?
What is your education and/or any experience in food processing industry?
• Contact Information
Email: [email protected]
Monday and Tuesday: 9:00 a.m. to 12:00 p.m. EST
Thursday and Friday: 1:00 p.m. to 4:00 p.m. EST
History of Food Chemistry and Science
Rapid development of society, economy, science and technology
Improvement of living standards
the pace of scientific understanding
Consumers raise higher requirements on food security, nutrition and
1800s increased 2000s convenience
Demonstration of starch break
Transformation from traditional to scaled, standardized, and modernized
down to glucose
processing of foods, more and more new technologies, materials, and
Creation of Protein
equipment, analysis and measurement
Can- making machine development
Pasteurization process
1700s 1900s Instant coffee
Hydrogenating fats and oils
It is accepted as an independent Production of dextrose from maize
subject. Manufacture of food processing machinery (electric
dough mixer, electric food cutters and potato peelers)
Canned meat and vegetables
Canned tropical fruits, confectionery and ice cream
Development of ready-to-eat meals, snack foods
Food Science and Chemistry
changes of components occurred in conditions as
freezing, heating, and drying
their interactions during these processes
Chemistry
and the effects of these changes on the nutrition,
safety, and sensory properties (such as color, flavor,
taste, and shape) of foods.
Engineering Biochemistry
Food
science the scientific knowledge to solve real problems associated
with the many facets of the food system.
Microbiology Nutrition
all the processes related to food harvesting, storage,
packaging, preparation, and consumption.
Food Composition
Why chemical composition is crucial for food manufacturers?
Food constituents determines all aspects of products:
•Suitability of raw materials
•Sensory characteristics and nutritional value
•Food safety and quality assurance, traceability, product development and
labelling.
Food Composition
Chemical components of foods are divided into:
• The macromolecular components (carbohydrates, lipids, proteins)
• Water
• The micro-components (vitamins, minerals, natural colourants, flavours,
toxins and additives)
Food Spoilage, Safety and Shelf life
What is food spoilage:
• food is no longer acceptable to the consumer due to changes in sensory
properties.
What are the hazards against shelf-life:
•Biological: Bacteria, viruses, and parasites
•Physical: the presence of extraneous material, handling and transport
•Chemical: Mycotoxin, pesticide, fungicide, and allergens
Food Spoilage, Safety and Shelf life
Factors can control spoilage:
•environmental conditions used for storage (temperature, humidity,
exposure to oxygen and light)
•composition of the food (pH, moisture content (or more accurately water
activity), nutrients available in the food).
Water activity: defined as the ratio between partial pressure of water vapor (pw) of the
food and the vapor pressure of saturated water (pw’) at the same temperature.
Name a few causes of food spoilage with examples!
Importance of Food Processing
•What is processing of foods? is a segment of manufacturing industry that
transforms animal, plant, and marine materials into intermediate or
finished value-added food products that are safer to eat.
•Aim of food processing:
Extending the period during which food remains wholesome (shelf life
stable)
Providing nutrients required for health
Increasing variety and convenience in diet by providing a range of
attractive flavours, colours, aromas and texture in food
Adding value
Food Processing
https://www.bangkokpost.com/thailand/pr/1969775/cpf-vows-to-achieve-zero-food-loss-and-food-waste-in-2030
Typical processing operations may include:
Raw material handling
Ingredient formulation
Heating and cooling, cooking, freezing, shaping, and packaging
Food Processing
•Primary processing: the processing of food that occurs after harvesting or
slaughter to make food ready for consumption or use in other food
products.
•Secondary processing: turns the primary-processed food or ingredient
into other food products. It ensures that foods can be used for a number
of purposes, do not spoil quickly, are healthy and wholesome to eat, and
are available all year.
Give me an example of primary and secondary processing for a food
product!
Crucial considerations in Food Processing:
• Raw material handling
• Cleaning and sanitation
• Engineering properties of food, biological, and packaging material
• Role of acidity and water activity in food safety and quality
• Microbiological considerations
• Reaction kinetics
Effect of Food Processing on Food Property-
Effect on physical properties of food
What are physical properties of food and why they are important in food
quality and safety?
color, structure, texture, rheology, interfacial properties and composition
design of food processors and quality of processed food
Effect of Food Processing on Food Property-
Effect on physical properties of food
Phase transition: The transition from solid to fluid and back
(e.g. of food processing: Evaporation, distillation and dehydration-water to water
vapour; Freezing, crystallization- water to ice)
Glass transition: The temperature of a food at which it changes from brittle,
glassy state to a softer, rubbery state.
(e.g. of food processing: aroma retention, crystallisation, enzyme activity,
microbial activity, non-enzymic browning, oxidation, agglomeration and caking)
Control effect of Food Processing on Food Property-
Effect on the sensory properties of food
A continuing aim of food processors is to find improvements in processing
technology that retain or create desirable sensory qualities or reduce the
damage to food caused by processing.
Changes of texture
Taste of foods
Flavors and aroma profile
Pigment and color change
Name a food manufacturing process which could alter a food aroma
profile!
Effect of Food Processing on Food Property-
Effect on nutritional value of food
The importance of nutrient losses during processing depends on the
nutritional value of a particular food in the diet.
Intentional separation processing (e.g. centrifugation, filtration,
extraction, evaporation and distillation)
Unintentional separation of water-soluble nutrients (minerals, water-
soluble vitamins and sugars) (e.g. blanching, roasting and freezing)
Oxidation (e.g. exposure to air in size reduction or hot-air drying
(dehydration) or as a result of the action of heat or oxidative enzymes)
Effect of Food Processing on Food Property- Effect on
nutritional value of food
Heat Processing e.g.
gelatinisation of starches and coagulation of proteins
Improvements in nutritional value:
- Improve their digestibility - Destroys some types of heat-
- Destruction of antinutritional labile vitamin
compounds - Reduces the biological value of
proteins (owing to destruction of
amino acids)
-Promotes lipid oxidation
Control of Processing
Food processing MUST ensure that products are safe for consumption.
•Reactive approach: based on the inspection of ingredients and end-
product testing, with rejection of any batches that did not meet agreed
standards. Why NOT working?
•Proactive preventive approach: Quality Assurance
It aimed to ensure that quality and safety are maintained throughout a
process and thus prevent product rejection and financial losses.
What we learned this week?
•Food Science and chemistry
•Food composition
•Food spoilage, safety and shelf life
•Food processing
•Effect of food processing on food property
•How food processing can control the food property
Next week sneak peak!
We will learn more about food processing principles, hurdle concept and how emerging
issues will structure the development and improvement of food processing operation
line.
