Food Processing potx

[...]... bookboon.com 11 Food Processing Constituents of Food 2 Constituents of Food 2.1 Introduction In order to process foods by converting raw materials into creative, desirable, attractive and appealing products that are both safe to consume and have year-round consistency, its essential that the food process engineer has a irm understanding of the food constituents and their interacting behaviour Foods by their... vitamin C remaining, V, at time t is Download free ebooks at bookboon.com 28 Food Processing Constituents of Food Integrating and rearranging For the date provided: Please click the advert he consistency of the rate constant conirms irst order kinetics Download free ebooks at bookboon.com 29 Food Processing Constituents of Food 2.6.4 Macro Minerals Calcium: Required for hard bones, transmission of nerve... bookboon.com 34 Food Processing Constituents of Food For the three concentrations hereby concluding that the pseudo irst order reaction applies 2.8 Additives and Antioxidants he European Food Safety Authority (EFSA) is the keystone of European Union (EU) risk assessment regarding food safety working in close collaboration with national authorities has produced a list of permissible food additives he.. .Food Processing Introduction To measure the texture of foods, various instruments such as penetrometers are used hese are probes which travel a certain distance into a sample of food when subjected to an applied force Viscometers are used to measure the consistency of sauces, dressings, purées and batters 1.3.4 Flavour and Taste Foods may be liked or disliked based... bookboon.com 15 Food Processing Constituents of Food Table 2.1 Saturated Fatty Acids Please click the advert Who is your target group? And how can we reach them? At Bookboon, you can segment the exact right audience for your advertising campaign Our eBooks offer in-book advertising spot to reach the right candidate Contact us to hear more kbm@bookboon.com Download free ebooks at bookboon.com 16 Food Processing. .. list of permissible food additives he socalled E-numbers are a systematic way of identifying diferent food additives he E-number is only given to an additive that has passed all the necessary food safety checks Many food additives are anti-oxidants and used to preserve or enhance certain foods All foodstufs are vulnerable to oxidation he most familiar examples are the browning of cut apples or potatoes... wastage of food Acids are a major component of natural foods Zest is a highly desirable attribute in food, and sharpness of lavour is always due to acids Phosphoric acid (E338) gives the sharpness in cola drinks All fruits contain characteristic acids such as citric in lemons, malic in apples, tartaric in grapes he acids that are added to food are all, except phosphoric acid, found in natural foodstufs... twenty days without getting any kind of fresh food We ate biscuits which was no longer biscuit but powder of biscuits swarming with worms”, adding, “he gums of both the lower and upper teeth of some of our men swelled, so that they could not eat under any circumstances and therefore died.” Download free ebooks at bookboon.com 24 Food Processing Constituents of Food Over two centuries later, in 1747, the... Similarly, the liquid syrup from canned fruit is normally consumed, but in many cases the cooking water is discarded Download free ebooks at bookboon.com 25 Food Processing Constituents of Food Table 2.6 Stability of Water-Soluble Vitamins during Cooking and Processing Please click the advert Do your employees receive the right training? Bookboon offers an eLibrairy with a wide range of Soft Skill training... at bookboon.com 26 Food Processing Constituents of Food he fat-soluble vitamins are more stable than the water-soluble vitamins under normal conditions Vitamin D is completely stable; both vitamin A and carotene, from which it can be derived, are stable below 100oC However, both forms sufer losses during frying, exposure to sunlight, dehydration and during the storage of dehydrated food he tocopherols . click the advert Food Processing 4 Contents Contents Preface 6 1 Introduction 7 1.1 Food Processing 8 1.2 Food Safety and Control 8 1.3 Food Quality 9 2. bookboon.com Please click the advert Food Processing 5 Contents 3.3 Heating 41 3.4 Mixtures and Emulsions 47 3.5 Novel Food Processing 52 4 Food Safety 55 4.1 Introduction