Food processing transforms raw ingredients into food through mechanical processes like mixing, grinding, and chopping. It preserves foods through methods like drying, refrigeration, freezing, and addition of salt or sugar. Food processing has advantages like removing toxins, preserving foods, and making foods safer to eat. However, it can result in nutrient loss and possible contamination. Food additives are also used to preserve flavors, enhance taste and appearance, and act as preservatives, emulsifiers, and thickeners. Common food preservatives include benzoic acid, EDTA, and sodium benzoate.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
It's the toughest job to represent all preservatives which are used in food and beverage industry though I tried my best to depict them in a short.
Thank You.
This power point presentation is describe more information about the food additive.Presentation have a number of additive with their pictorial as well as theoretical description.
This is very knowledgeable for graduated and post graduated student.
Presentation are very strategic. I hope this is helpful for you.
Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants; food preservatives; food coloring agents; flavoring agents; anti-infective agents; vehicles; excipients and other similarly used substances. Many of the same substances are pharmaceutics aids when added to pharmaceuticals rather than to foods. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling with vinegar, salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin. It is sometimes wrongly thought that food additives are a recent development, but there has certainly been an increase in public interest in the topic. Not all of this has been well-informed, and there are signs that commercial interests have been influenced by consumer pressure, as well as food producers manipulating the situation by marketing techniques. Various labeling regulations have been put into effect to ensure that contents of processed foods are known to consumers, and to ensure that food is fresh-important in unprocessed foods and probably important even if preservatives are used. In addition, we also need to add some preservatives in order to prevent the food from spoiling. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food. Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives. Most people tend to eat the ready-made food available in the market, rather than preparing it at home. Such foods contain some kind of additives and preservatives, so that their quality and flavor is maintained and they are not spoiled by bacteria and yeasts.
hi i m a student of bsc (H) food technology and its a ppt about food additives it covers the following -
food additives and its definition according to different organizations , classification on the basis of source , origin and their function in foods , their uses , characteristics of a food additive , safety evaluation of a food additive , BHA VS BHT and some food additives ques ( not sure if answers are correct to these ques)
Effect of food processing and Irradiation on value of foods. Various food processing techniques are included in the presentation. It also includes the effect of these on the health and can educate an individual about the nutritional information.This presentation is for the masters level students in food science and nutrition and help to clear the basic of a student.
Elevating Tactical DDD Patterns Through Object CalisthenicsDorra BARTAGUIZ
After immersing yourself in the blue book and its red counterpart, attending DDD-focused conferences, and applying tactical patterns, you're left with a crucial question: How do I ensure my design is effective? Tactical patterns within Domain-Driven Design (DDD) serve as guiding principles for creating clear and manageable domain models. However, achieving success with these patterns requires additional guidance. Interestingly, we've observed that a set of constraints initially designed for training purposes remarkably aligns with effective pattern implementation, offering a more ‘mechanical’ approach. Let's explore together how Object Calisthenics can elevate the design of your tactical DDD patterns, offering concrete help for those venturing into DDD for the first time!
PHP Frameworks: I want to break free (IPC Berlin 2024)Ralf Eggert
In this presentation, we examine the challenges and limitations of relying too heavily on PHP frameworks in web development. We discuss the history of PHP and its frameworks to understand how this dependence has evolved. The focus will be on providing concrete tips and strategies to reduce reliance on these frameworks, based on real-world examples and practical considerations. The goal is to equip developers with the skills and knowledge to create more flexible and future-proof web applications. We'll explore the importance of maintaining autonomy in a rapidly changing tech landscape and how to make informed decisions in PHP development.
This talk is aimed at encouraging a more independent approach to using PHP frameworks, moving towards a more flexible and future-proof approach to PHP development.
Builder.ai Founder Sachin Dev Duggal's Strategic Approach to Create an Innova...Ramesh Iyer
In today's fast-changing business world, Companies that adapt and embrace new ideas often need help to keep up with the competition. However, fostering a culture of innovation takes much work. It takes vision, leadership and willingness to take risks in the right proportion. Sachin Dev Duggal, co-founder of Builder.ai, has perfected the art of this balance, creating a company culture where creativity and growth are nurtured at each stage.
A tale of scale & speed: How the US Navy is enabling software delivery from l...sonjaschweigert1
Rapid and secure feature delivery is a goal across every application team and every branch of the DoD. The Navy’s DevSecOps platform, Party Barge, has achieved:
- Reduction in onboarding time from 5 weeks to 1 day
- Improved developer experience and productivity through actionable findings and reduction of false positives
- Maintenance of superior security standards and inherent policy enforcement with Authorization to Operate (ATO)
Development teams can ship efficiently and ensure applications are cyber ready for Navy Authorizing Officials (AOs). In this webinar, Sigma Defense and Anchore will give attendees a look behind the scenes and demo secure pipeline automation and security artifacts that speed up application ATO and time to production.
We will cover:
- How to remove silos in DevSecOps
- How to build efficient development pipeline roles and component templates
- How to deliver security artifacts that matter for ATO’s (SBOMs, vulnerability reports, and policy evidence)
- How to streamline operations with automated policy checks on container images
Welocme to ViralQR, your best QR code generator.ViralQR
Welcome to ViralQR, your best QR code generator available on the market!
At ViralQR, we design static and dynamic QR codes. Our mission is to make business operations easier and customer engagement more powerful through the use of QR technology. Be it a small-scale business or a huge enterprise, our easy-to-use platform provides multiple choices that can be tailored according to your company's branding and marketing strategies.
Our Vision
We are here to make the process of creating QR codes easy and smooth, thus enhancing customer interaction and making business more fluid. We very strongly believe in the ability of QR codes to change the world for businesses in their interaction with customers and are set on making that technology accessible and usable far and wide.
Our Achievements
Ever since its inception, we have successfully served many clients by offering QR codes in their marketing, service delivery, and collection of feedback across various industries. Our platform has been recognized for its ease of use and amazing features, which helped a business to make QR codes.
Our Services
At ViralQR, here is a comprehensive suite of services that caters to your very needs:
Static QR Codes: Create free static QR codes. These QR codes are able to store significant information such as URLs, vCards, plain text, emails and SMS, Wi-Fi credentials, and Bitcoin addresses.
Dynamic QR codes: These also have all the advanced features but are subscription-based. They can directly link to PDF files, images, micro-landing pages, social accounts, review forms, business pages, and applications. In addition, they can be branded with CTAs, frames, patterns, colors, and logos to enhance your branding.
Pricing and Packages
Additionally, there is a 14-day free offer to ViralQR, which is an exceptional opportunity for new users to take a feel of this platform. One can easily subscribe from there and experience the full dynamic of using QR codes. The subscription plans are not only meant for business; they are priced very flexibly so that literally every business could afford to benefit from our service.
Why choose us?
ViralQR will provide services for marketing, advertising, catering, retail, and the like. The QR codes can be posted on fliers, packaging, merchandise, and banners, as well as to substitute for cash and cards in a restaurant or coffee shop. With QR codes integrated into your business, improve customer engagement and streamline operations.
Comprehensive Analytics
Subscribers of ViralQR receive detailed analytics and tracking tools in light of having a view of the core values of QR code performance. Our analytics dashboard shows aggregate views and unique views, as well as detailed information about each impression, including time, device, browser, and estimated location by city and country.
So, thank you for choosing ViralQR; we have an offer of nothing but the best in terms of QR code services to meet business diversity!
Securing your Kubernetes cluster_ a step-by-step guide to success !KatiaHIMEUR1
Today, after several years of existence, an extremely active community and an ultra-dynamic ecosystem, Kubernetes has established itself as the de facto standard in container orchestration. Thanks to a wide range of managed services, it has never been so easy to set up a ready-to-use Kubernetes cluster.
However, this ease of use means that the subject of security in Kubernetes is often left for later, or even neglected. This exposes companies to significant risks.
In this talk, I'll show you step-by-step how to secure your Kubernetes cluster for greater peace of mind and reliability.
GraphRAG is All You need? LLM & Knowledge GraphGuy Korland
Guy Korland, CEO and Co-founder of FalkorDB, will review two articles on the integration of language models with knowledge graphs.
1. Unifying Large Language Models and Knowledge Graphs: A Roadmap.
https://arxiv.org/abs/2306.08302
2. Microsoft Research's GraphRAG paper and a review paper on various uses of knowledge graphs:
https://www.microsoft.com/en-us/research/blog/graphrag-unlocking-llm-discovery-on-narrative-private-data/
GDG Cloud Southlake #33: Boule & Rebala: Effective AppSec in SDLC using Deplo...James Anderson
Effective Application Security in Software Delivery lifecycle using Deployment Firewall and DBOM
The modern software delivery process (or the CI/CD process) includes many tools, distributed teams, open-source code, and cloud platforms. Constant focus on speed to release software to market, along with the traditional slow and manual security checks has caused gaps in continuous security as an important piece in the software supply chain. Today organizations feel more susceptible to external and internal cyber threats due to the vast attack surface in their applications supply chain and the lack of end-to-end governance and risk management.
The software team must secure its software delivery process to avoid vulnerability and security breaches. This needs to be achieved with existing tool chains and without extensive rework of the delivery processes. This talk will present strategies and techniques for providing visibility into the true risk of the existing vulnerabilities, preventing the introduction of security issues in the software, resolving vulnerabilities in production environments quickly, and capturing the deployment bill of materials (DBOM).
Speakers:
Bob Boule
Robert Boule is a technology enthusiast with PASSION for technology and making things work along with a knack for helping others understand how things work. He comes with around 20 years of solution engineering experience in application security, software continuous delivery, and SaaS platforms. He is known for his dynamic presentations in CI/CD and application security integrated in software delivery lifecycle.
Gopinath Rebala
Gopinath Rebala is the CTO of OpsMx, where he has overall responsibility for the machine learning and data processing architectures for Secure Software Delivery. Gopi also has a strong connection with our customers, leading design and architecture for strategic implementations. Gopi is a frequent speaker and well-known leader in continuous delivery and integrating security into software delivery.
UiPath Test Automation using UiPath Test Suite series, part 3DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 3. In this session, we will cover desktop automation along with UI automation.
Topics covered:
UI automation Introduction,
UI automation Sample
Desktop automation flow
Pradeep Chinnala, Senior Consultant Automation Developer @WonderBotz and UiPath MVP
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
3. FOOD PROCESSING
WHAT?
Food processing is the transformation
of raw ingredients into food, or of food
into other forms.
Food processing is typically a mechanical
process that utilizes large
mixing, grinding, chopping and
emulsifying equipment in the production
process
4. HOW?
Food processing typically takes
clean, harvested crops or butchered
animal products
WHY?
To produce attractive, marketable and
often long shelf-life food products
5. ADVANTAGES OF FOOD
PROCESSING
1. Toxin removal
2. Preservation
3. Easing marketing and distribution
tasks
4. Increasing food
consistency, improves taste
6. 5. It increases yearly availability of many
foods
6. Enables transportation of delicate
perishable foods across long
distances
7. Makes many kinds of foods safe to
eat by de-activating spoilage and
pathogenic micro-organisms.
8. Large profit potential for
manufacturers
7. RISKS AND DISADVANTAGES
1. Loss of nutritive value
2. Possible Contamination
• physical ( hair, metals,fingernails,stones)
• chemical (excess
salt, sugar, acids,cleaning agents
• Microbial (Salmonella, E.
coli, parasites,fungi)
8. Nearly every food preparation process
reduces the amount of nutrients in food. In
particular, processes that expose foods to
high levels of heat, light, and/or oxygen
cause the greatest nutrient loss. Nutrients
can also be "washed out" of foods by fluids
that are introduced during a cooking
process. Similar losses also occur when
you broil, roast, or fry in oil, and then drain
off the drippings
9. FACTORS TO BE CONSIDERED
Hygiene, e.g. measured by number of micro-
organisms per ml of finished product
Energy efficiency measured e.g. by “ton of
steam per ton of sugar produced”
Minimization of waste, measured e.g. by
“percentage of peeling loss during the peeling of
potatoes'
Labour used, measured e.g. by ”number of
working hours per ton of finished product”
Minimization of cleaning stops measured e.g. by
“number of hours between cleaning stops”
10. FOOD PRESERVATION
Food preservation is the process
of treating and handling food to
stop or slow down food
spoilage, loss of quality, edibility
or nutritional value and thus allow
for longer food storage.
11. METHODS OF PRESERVING FOOD
1. Drying
- one of the most ancient food preservation
techniques, which reduces water activity
sufficiently to prevent bacterial growth.
2. Refrigeration
- preserves food by slowing down the growth
and reproduction of micro-organisms and
the action of enzymes which cause food to
rot
12. 3. Freezing- (0 to -17 C)
4.Vacuum packing
A vacuum environment, usually in an air-
tight bag or bottle strips bacteria of oxygen
needed for survival, slowing spoiling.
Vacuum-packing is commonly used for
storing nuts to reduce loss of flavor from
oxidation.
5. Addition of salt/ curing
Salt draws water through Osmosis, Prague
powder(NaNO2 + Salt) gives it a distinctive
pink colour)
13. 6. Sugar
7. Smoking
Chemical components from the smoke of
burning wood:
a. Nitrogen oxides form nistrosamines with
meat and fish
b. Polycyclic
aromatichydrocarbons,phenols,furans,tar
8. ArtificiaL Food Additives
Common antimicrobial preservatives include calcium
propionate, sodium nitrate, sodium nitrite, sulfites
(sulfur dioxide, sodium bisulfite, potassium hydrogen
sulfite, etc.) and disodium EDTA. Antioxidants include
BHA and BHT. Other preservatives include
formaldehyde (usually in solution), glutaraldehyde (kills
insects), ethanol and methylchloroisothiazolinone.
14. 9. Jellying
10. Irradiation ( exposure to Xrays, gamma rays)
11. High Pressure processing
12. Burying in the Ground(lack of
light, oxygen,lowpH,cool temp, dessicants in
soil)
13. Biopreservation (addition of LAB)
14. Pickling
a. Chemical (brine,vinegar, oil)
b. Fermentation (lactic acid produced by the food
itself)
15. Addition of Lye
-NaOH prevents bacterial growth, saponifies
fats
16. Canning and Bottling
15. FOOD ADDITIVES
These are substancesadded to food
to preserve flavor or enhance its
taste and appearance.
a. Intentional(added on purpose)
b. Incidental (unintentional)
17. Acids -added to make flavors "sharper", and
also act as preservatives and antioxidants.
Common food acids include vinegar, citric
acid, tartaric acid, malic acid, fumaric
acid, and lactic acid.
Acidity regulators are used to change or
otherwise control the acidity and alkalinity of
foods.
Anticaking agents keep powders such as
milk powder from caking or sticking.
Antifoaming agents
Antifoaming agents reduce or prevent
foaming in foods.
18. Antioxidants such as vitamin C act as
preservatives by inhibiting the effects of
oxygen on food, and can be beneficial to
health.
Bulking agents such as starch are additives
that increase the bulk of a food without
affecting its taste.
Food coloring are added to food to replace
colors lost during preparation, or to make
food look more attractive.
Color retention agents are used to preserve
a food's existing color.
19. Emulsifiers allow water and oils to remain
mixed together in an emulsion, as in
mayonnaise, ice cream, and homogenized milk.
Flavors give food a particular taste or
smell, and may be derived from natural
ingredients or created artificially.
Flavor enhancers enhance a food's existing
flavors.They may be extracted from natural
sources (through distillation, solvent
extraction, maceration, among other methods)
or created artificially.
Flour treatment agents are added to flour to
improve its color or its use in baking
20. Glazing agents provide a shiny appearance
or protective coating to foods.
Humectants prevent foods from drying out.
Preservatives prevent or inhibit spoilage of
food due to fungi, bacteria and other
microorganisms.
Stabilizers thickeners and gelling
agents, like agar or pectin(used in jam for
example) give foods a firmer texture.While
they are not true emulsifiers, they help to
stabilize emulsions.
21. Sweeteners are added to foods for
flavoring. Sweeteners other than sugar are
added to keep the food energy (calories)
low, or because they have beneficial effects
for diabetes mellitus and tooth decay and
diarrhea.
Thickeners are substances which, when
added to the mixture, increase its viscosity
without substantially modifying its other
properties.
26. Referrences
Riddervold, Astri. Food Conservation. ISBN 978-0-
907325-40-6.
Abakarov, Nunes. "Thermal food processing
optimization: algorithms and software". Food
Engineering
(http://tomakechoice.com/paper/OPTPROx.pdf.
Abakarov, Sushkov, Mascheroni. "Multi-criteria
optimization and decision-making approach for
improving of food engineering processes".
InternationalJournal of Food Studies
(http://tomakechoice.com/paper/MCDM&OD_IJFS
.pdf).
27. Fábricas de alimentos, 9th edition (in Spanish)
Nutritional evaluation of food processing,
Food preservation 2nd edition, by Normal W.
Desrosier
Department of FoodTechnology, University
College ofTechnology, Osmania
University, Hyderabad, Andhra Pradesh, India
University of California directory of academic
and industry literature
FOOD ADDICTION |The Perils of Processed
Foods in America’s Diet
Editor's Notes
Nutritional evaluation of food processing, Food preservation 2nd edition, by Normal W. DesrosierDECRESE OXIDATION TO PREVENT RANCIDIFICATION OF FATPREVENT BROWNING OF FRUITSREDUCE FOOD MOISTURE AND BACTERIA