Introduction FOOD ENGINEERING by Sazzat Sir

2. SOME TERMINOLOGIES
FOOD SCINCE: Food science is the study of the physical, biological, and chemical makeup of
food; and the concepts underlying food processing.
Food Scientists are responsible for developing the safe, nutritious foods and innovative
packaging that line supermarket shelves everywhere
Food technology:
Food technology is the application of food science to the selection, preservation, processing,
packaging, distribution, and use of safe food
FOOD SCIENCE AND TECHNOLOGY: Food science and technology is the application of basic
science to the management of food from the time of production until their use by the
consumer.
FOOD ENGINEERING: Food engineering is the study of processes which transform raw
materials into finished product.
Food engineering includes, but is not limited to, the application of agricultural engineering,
mechanical engineering and chemical engineering principles to food materials. Food
engineers provide the technological knowledge transfer essential to the cost-effective
production and commercialization of food products and services.
Food engineering is a very wide field of activities

3. Prospective major employers for food engineers include companies involved in food
processing, food machinery, packaging, ingredient manufacturing, instrumentation, and
control. Firms that design and build food processing plants, consulting firms,
government agencies, pharmaceutical companies, and health-care firms also hire food
engineers.
Scopes of Food Engineers are to:
 research and development of new foods, biological and pharmaceutical products
 development and operation of manufacturing, packaging and distributing systems
for drug/food products
 design and installation of food/biological/pharmaceutical production processes
 design and operation of environmentally responsible waste treatment systems
 marketing and technical support for manufacturing plants.

4. FOOD: Food is any solid or liquid when eaten can be digested, absorbed and used by
the body to carry out one or more of the following functions:
 The growth and prepare of the body tissue.
 Production of energy.
 Protection and regulation of body process.
NUTRITION: Nutrition is the science of food and its relation to health.
NUTRIENTS: A substance obtained from food and is used in the body to promote
growth, maintenance and repair cell or tissue is called nutrients.
FEED: Feed are those materials which are being taken by animal or fish (and shrimp)
increase body weight, maintain health, produce heat and energy and support the
reproduction of animal or fish and shrimp.

5. CLASSIFICATION OF FOOD ON THE BASIS OF ORIGIN
Foods have eight main classes. They are-
1. Foods from plant origin-
Cereals: rice, wheat, maize, barley, rye
Legumes: lentil, pea, green gram (Mung bean) and their products.
Sugar and sugar products.
Vegetable and vegetable products.
Fruits and fruit products.
2. Foods from animal source-
Meat and meat products.
Poultry and egg.
Fish and sea-food.
Milk and milk products.
N.B. Plant origin: Spices are flavoring materials and fungi grown for foods
(mushroom). Sodium chloride is mineral food used as flavoring agent and
preservative.

6. Classification of Food on the Basis of pH Value or Acidity
Low acid food: pH above 5.3; e.g. peas, meat, fish, poultry, milk.
Medium acid food: pH 5.3 to 4.5 e.g. spinach, asparagus, pumpkin.
Acid food: pH 4.5 to 3.7 e.g. tomato, pineapple.
High acid food: pH below 3.7 e.g. berries, pickle, lime/lemon juice.
Alkaline food: pH above 7.0 e.g. old egg, sea-food.