Past paper questions from 2008 - 2011 for A2 students studying Food Technology. There is another slide with 1 to 2 mark revision questions covering topics from A2 food technology.
The document discusses various packaging materials and methods used in the bakery industry, including flexible packaging, cardboard boxes, pouches, and shrink wrapping. It describes how different packaging helps extend shelf life, prevent damage, and acts as advertisement for bakery products like biscuits and bread. The document also covers new packaging techniques such as modified atmosphere packaging, vacuum packaging, gas flushing, and active packaging that are being used to further improve shelf life of bakery goods.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This document discusses modified food starches. It begins by explaining that modified starches are normal starches that have been chemically or physically altered. Common modification methods include cross-linking, acid treatment, and oxidation. Modified food starches are used as thickeners, emulsifiers, and stabilizers in foods. They allow foods to have longer shelf lives and help bind ingredients. Some common foods containing modified starches include canned soups, chips, and cheese sauces. The document also discusses retrogradation, which is the process by which starch molecules realign and recrystallize.
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)kurinchisiva
ย
The document discusses retort packaging and processing. It defines retort as a closed chamber that can withstand high temperatures and pressures used for sterilization. It describes the various types of retorts including batch, continuous, steam, water spray, and agitating retorts. It also discusses retort pouches, their construction and materials, products packaged in pouches, and the advantages of retort packaging over other methods.
This document provides an overview of food packaging. It discusses the definition and functions of food packaging, including protection, communication, convenience, containment, traceability, and tamper indication. It also covers mass transfer and interaction between foods and packaging materials through diffusion, absorption and permeation. The major packaging materials discussed are glass, metals, paper/paperboard and plastics. It provides details on specific types of paper, paperboard, glass and plastics used for food packaging.
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
The document discusses various packaging materials and methods used in the bakery industry, including flexible packaging, cardboard boxes, pouches, and shrink wrapping. It describes how different packaging helps extend shelf life, prevent damage, and acts as advertisement for bakery products like biscuits and bread. The document also covers new packaging techniques such as modified atmosphere packaging, vacuum packaging, gas flushing, and active packaging that are being used to further improve shelf life of bakery goods.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This document discusses modified food starches. It begins by explaining that modified starches are normal starches that have been chemically or physically altered. Common modification methods include cross-linking, acid treatment, and oxidation. Modified food starches are used as thickeners, emulsifiers, and stabilizers in foods. They allow foods to have longer shelf lives and help bind ingredients. Some common foods containing modified starches include canned soups, chips, and cheese sauces. The document also discusses retrogradation, which is the process by which starch molecules realign and recrystallize.
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)kurinchisiva
ย
The document discusses retort packaging and processing. It defines retort as a closed chamber that can withstand high temperatures and pressures used for sterilization. It describes the various types of retorts including batch, continuous, steam, water spray, and agitating retorts. It also discusses retort pouches, their construction and materials, products packaged in pouches, and the advantages of retort packaging over other methods.
This document provides an overview of food packaging. It discusses the definition and functions of food packaging, including protection, communication, convenience, containment, traceability, and tamper indication. It also covers mass transfer and interaction between foods and packaging materials through diffusion, absorption and permeation. The major packaging materials discussed are glass, metals, paper/paperboard and plastics. It provides details on specific types of paper, paperboard, glass and plastics used for food packaging.
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
This document discusses control of microbial growth in meat and meat products through biopreservation. It defines biopreservation as using natural antimicrobial compounds from plants, animals, and microbes to extend the shelf life and enhance safety of foods. Biopreservation reduces the need for chemical preservatives and intense heat treatments that can negatively affect food quality. Lactic acid bacteria and their fermentation products like organic acids, hydrogen peroxide, diacetyl, and bacteriocins inhibit pathogenic and spoilage microorganisms. Protective cultures, including starter cultures, adjunct cultures, and non-fermenting cultures can be used in biopreservation without influencing sensory characteristics. Bacteriocins like nisin and pedioc
The document discusses the process of freeze concentration. Freeze concentration involves freezing a liquid food which causes ice crystals to form and separate out pure water, leaving a more concentrated liquid product. It can concentrate fruit juices, coffee, tea, beer and wine while better preserving quality and nutrients compared to other concentration methods. Key steps involve nucleation and growth of ice crystals followed by separation of the crystals from the concentrated liquid.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
1. The document discusses three methods for producing ozone: corona discharge, ultraviolet radiation, and electrolysis. It then focuses on using ozone as a disinfectant in food applications such as bottled water, fruits and vegetables, and cold food storage.
2. Two studies are summarized that examine the effects of ozone treatment on postharvest carrots and dates. The first study looks at ozone as gas and dissolved in water on carrot quality factors like weight loss and firmness. The second analyzes using ozone gas to reduce microbial populations on dates.
3. Both studies found that ozone treatment was generally effective at reducing microbes without negatively impacting quality factors in the treated foods. O
Basic knowledge about functional foods and its examples and nutraceuticals product that is beneficial for health. Food that are used to increase our immunity to fight against disease or viruses such as CORONA virus.
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in the meat industry. It covers the 7 principles of HACCP and provides examples of how to apply it in meat processing plants. Specifically, it analyzes the processing steps for cured cooked ham and identifies potential biological, chemical and physical hazards at each step. It then outlines the HACCP plan for cured cooked ham production, identifying critical control points and establishing critical limits and monitoring procedures. Finally, it provides recommended microbiological criteria for fresh meat.
SSOP- SANITATION STANDARD OPERATING PROCEDURESSHWETA GUPTA
ย
An SSOP (Sanitation Standard Operating Procedure) is a written document that outlines cleaning and sanitizing procedures for food production equipment and facilities. It specifies what needs to be cleaned, how to clean it, how often, and what records are kept. SSOPs help control pathogens and microbiological growth to prevent food contamination. They include cleaning procedures for equipment, environmental areas, or an entire facility. Food producers must implement and follow SSOP plans and keep daily sanitation records.
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
Introduction to various types of food ingredients commonly used in food products โ chemistry, physical and functional properties and applications in food products.
Modified atmosphere packaging (MAP) involves packaging foods in environments with modified gas compositions to extend shelf life. MAP reduces oxygen and increases carbon dioxide and nitrogen. Respiring foods are packaged under low oxygen, while non-respiring foods need very low oxygen and high carbon dioxide to prevent growth of pathogenic bacteria. Common packaging materials allow transmission of gases needed to create the desired internal atmosphere. Active MAP uses absorbers to control gas levels throughout storage, while passive MAP relies on film permeability and food respiration for gas equilibrium. MAP extends shelf life by reducing microbial growth and moisture loss, slowing biochemical changes.
The document discusses various techniques for preserving meat, including freezing, chilling, canning, drying, salting, irradiation, smoking, and dehydration. Freezing is one of the most popular techniques since World War 2 and works by stopping microbial growth at low temperatures. Other methods like chilling, canning, and smoking aim to extend shelf life by reducing or eliminating spoilage microbes. Each preservation method has advantages like longer storage periods but also disadvantages such as changes in texture or nutrient loss. Overall, the techniques allow meat to remain safe for human consumption longer than without processing.
Meat tenderization techniques are used to improve the tenderness and palatability of tough cuts of meat. Natural tenderization occurs through the action of enzymes in meat during aging. Artificial tenderization methods include mechanical techniques like tumbling or blade tenderization which disrupt muscle fibers, chemical methods using salts, acids or enzymes to break down muscle proteins, and electrical stimulation of carcasses after slaughter to accelerate tenderization through muscle contraction. The appropriate tenderization method depends on factors like the species and cut of meat as well as the desired quality attributes.
Baking and roasting are similar processes that use heated air to alter the quality of foods. Baking is typically used for flour-based foods and fruits, while roasting is for meats, nuts and vegetables. Both processes involve heat transfer through radiation, convection and conduction to cook foods internally without exceeding 100ยฐC. This causes surface changes that improve qualities like moisture retention. Ovens can be direct or indirect heating types, and batch, continuous or semi-continuous systems. Frying methods include deep frying by full submersion in hot oil, shallow frying with partial submersion, and stir frying using minimal oil. Frying oils undergo hydrolysis and oxidation over time, producing compounds that degrade quality
Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identify, evaluate, and control food safety hazards. It has 7 principles including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, and establishing corrective actions. HACCP aims to ensure food is safe for consumption by increasing awareness of food handling techniques and understanding how to take corrective action. It was originally developed by NASA to prevent astronauts from getting food poisoning and produce 100% safe food. Proper training and commitment to food safety standards among all food handlers is required for effective HACCP implementation.
Starch is a carbohydrate found in many plants like corn, potatoes, wheat and rice. It exists as granules and can affect the texture of foods when cooked. There are different types of starch including native, modified, slowly digested, rapidly digested, and resistant starch. When starch is heated in water or other liquids, it absorbs the liquid and swells in a process called gelatinization which causes thickening. As starch cools, it can undergo further processes like retrogradation which changes the texture. Starch is commonly used as a thickener, stabilizer, binder, and bulking agent in foods, pharmaceuticals, paper products, and other industrial applications.
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Packaging asthetic and graphic design/ labelling KartikaPatil
ย
This document discusses various aspects of packaging aesthetic and graphic design. It defines aesthetics and explains how aesthetic packaging is important from both a functional and visual perspective. It discusses how good packaging design can increase consumer likelihood to choose a product and influence first impressions. The document also covers graphic design principles, barcoding standards and benefits, as well as various food packaging laws and regulations in India pertaining to containers, materials, and labeling requirements for different product types like milk, oils, fruits and vegetables, meat, and drinking water.
Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !
Studies on the Common Preservatives and Additives and their Nutritional Value...YogeshIJTSRD
ย
The study aims at the screening of selected preservatives and additives with respect to its nutritional values. For centuries man has treated food to prolong to its shelf life, and now a days both the natural syntactic preservatives and additives are used widely to ensure the satisfactory maintenance of the quality, quantity and safety of foods. The food preservatives and additives are selected based on the food industries and purchased and measured. Nutrition values i.e., energy, carbohydrates, fats, proteins, fibre and sugar is analysed for the selective additives and preservatives. There continues to be lots of public concern about the use of food preservatives including additives leads from a perception that some of them may have undesirable effects on human body and their daily lifestyle. The absence of nutritional values in food additives and food preservatives are analysed by means of confirmatory tests. The results of these assays prove that there is no presence of nutrients in the additives and preservatives which are commonly used in south Indian food industries. Keziah Prabhu | G. Sangavi | Shaleesha A. Stanley "Studies on the Common Preservatives and Additives and their Nutritional Values used in the South Indian Food Industry" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-4 , June 2021, URL: https://www.ijtsrd.compapers/ijtsrd42328.pdf Paper URL: https://www.ijtsrd.combiological-science/biotechnology/42328/studies-on-the-common-preservatives-and-additives-and-their-nutritional-values-used-in-the-south-indian-food-industry/keziah-prabhu
This document discusses building urban food systems for better diets, nutrition, and health in low and middle-income countries. It outlines key demand drivers like health and wellness, convenience, aging populations, and sustainable foods. Convenience foods are seeing strong growth, especially ready-to-eat and drink products. Sustainable foods like reducing food waste and alternative proteins also present commercial opportunities. Food industry executives surveyed identified lowering environmental footprints and meeting demands for healthy, sustainable foods as top innovation priorities, and costs to develop new products as a major obstacle to innovation. The document proposes Singapore's food innovation ecosystem as a model, featuring research institutes, retailers, start-up support, and co-innovation to address market gaps.
This document discusses control of microbial growth in meat and meat products through biopreservation. It defines biopreservation as using natural antimicrobial compounds from plants, animals, and microbes to extend the shelf life and enhance safety of foods. Biopreservation reduces the need for chemical preservatives and intense heat treatments that can negatively affect food quality. Lactic acid bacteria and their fermentation products like organic acids, hydrogen peroxide, diacetyl, and bacteriocins inhibit pathogenic and spoilage microorganisms. Protective cultures, including starter cultures, adjunct cultures, and non-fermenting cultures can be used in biopreservation without influencing sensory characteristics. Bacteriocins like nisin and pedioc
The document discusses the process of freeze concentration. Freeze concentration involves freezing a liquid food which causes ice crystals to form and separate out pure water, leaving a more concentrated liquid product. It can concentrate fruit juices, coffee, tea, beer and wine while better preserving quality and nutrients compared to other concentration methods. Key steps involve nucleation and growth of ice crystals followed by separation of the crystals from the concentrated liquid.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
1. The document discusses three methods for producing ozone: corona discharge, ultraviolet radiation, and electrolysis. It then focuses on using ozone as a disinfectant in food applications such as bottled water, fruits and vegetables, and cold food storage.
2. Two studies are summarized that examine the effects of ozone treatment on postharvest carrots and dates. The first study looks at ozone as gas and dissolved in water on carrot quality factors like weight loss and firmness. The second analyzes using ozone gas to reduce microbial populations on dates.
3. Both studies found that ozone treatment was generally effective at reducing microbes without negatively impacting quality factors in the treated foods. O
Basic knowledge about functional foods and its examples and nutraceuticals product that is beneficial for health. Food that are used to increase our immunity to fight against disease or viruses such as CORONA virus.
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
This document discusses the implementation of Hazard Analysis and Critical Control Points (HACCP) in the meat industry. It covers the 7 principles of HACCP and provides examples of how to apply it in meat processing plants. Specifically, it analyzes the processing steps for cured cooked ham and identifies potential biological, chemical and physical hazards at each step. It then outlines the HACCP plan for cured cooked ham production, identifying critical control points and establishing critical limits and monitoring procedures. Finally, it provides recommended microbiological criteria for fresh meat.
SSOP- SANITATION STANDARD OPERATING PROCEDURESSHWETA GUPTA
ย
An SSOP (Sanitation Standard Operating Procedure) is a written document that outlines cleaning and sanitizing procedures for food production equipment and facilities. It specifies what needs to be cleaned, how to clean it, how often, and what records are kept. SSOPs help control pathogens and microbiological growth to prevent food contamination. They include cleaning procedures for equipment, environmental areas, or an entire facility. Food producers must implement and follow SSOP plans and keep daily sanitation records.
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
Introduction to various types of food ingredients commonly used in food products โ chemistry, physical and functional properties and applications in food products.
Modified atmosphere packaging (MAP) involves packaging foods in environments with modified gas compositions to extend shelf life. MAP reduces oxygen and increases carbon dioxide and nitrogen. Respiring foods are packaged under low oxygen, while non-respiring foods need very low oxygen and high carbon dioxide to prevent growth of pathogenic bacteria. Common packaging materials allow transmission of gases needed to create the desired internal atmosphere. Active MAP uses absorbers to control gas levels throughout storage, while passive MAP relies on film permeability and food respiration for gas equilibrium. MAP extends shelf life by reducing microbial growth and moisture loss, slowing biochemical changes.
The document discusses various techniques for preserving meat, including freezing, chilling, canning, drying, salting, irradiation, smoking, and dehydration. Freezing is one of the most popular techniques since World War 2 and works by stopping microbial growth at low temperatures. Other methods like chilling, canning, and smoking aim to extend shelf life by reducing or eliminating spoilage microbes. Each preservation method has advantages like longer storage periods but also disadvantages such as changes in texture or nutrient loss. Overall, the techniques allow meat to remain safe for human consumption longer than without processing.
Meat tenderization techniques are used to improve the tenderness and palatability of tough cuts of meat. Natural tenderization occurs through the action of enzymes in meat during aging. Artificial tenderization methods include mechanical techniques like tumbling or blade tenderization which disrupt muscle fibers, chemical methods using salts, acids or enzymes to break down muscle proteins, and electrical stimulation of carcasses after slaughter to accelerate tenderization through muscle contraction. The appropriate tenderization method depends on factors like the species and cut of meat as well as the desired quality attributes.
Baking and roasting are similar processes that use heated air to alter the quality of foods. Baking is typically used for flour-based foods and fruits, while roasting is for meats, nuts and vegetables. Both processes involve heat transfer through radiation, convection and conduction to cook foods internally without exceeding 100ยฐC. This causes surface changes that improve qualities like moisture retention. Ovens can be direct or indirect heating types, and batch, continuous or semi-continuous systems. Frying methods include deep frying by full submersion in hot oil, shallow frying with partial submersion, and stir frying using minimal oil. Frying oils undergo hydrolysis and oxidation over time, producing compounds that degrade quality
Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identify, evaluate, and control food safety hazards. It has 7 principles including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, and establishing corrective actions. HACCP aims to ensure food is safe for consumption by increasing awareness of food handling techniques and understanding how to take corrective action. It was originally developed by NASA to prevent astronauts from getting food poisoning and produce 100% safe food. Proper training and commitment to food safety standards among all food handlers is required for effective HACCP implementation.
Starch is a carbohydrate found in many plants like corn, potatoes, wheat and rice. It exists as granules and can affect the texture of foods when cooked. There are different types of starch including native, modified, slowly digested, rapidly digested, and resistant starch. When starch is heated in water or other liquids, it absorbs the liquid and swells in a process called gelatinization which causes thickening. As starch cools, it can undergo further processes like retrogradation which changes the texture. Starch is commonly used as a thickener, stabilizer, binder, and bulking agent in foods, pharmaceuticals, paper products, and other industrial applications.
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Packaging asthetic and graphic design/ labelling KartikaPatil
ย
This document discusses various aspects of packaging aesthetic and graphic design. It defines aesthetics and explains how aesthetic packaging is important from both a functional and visual perspective. It discusses how good packaging design can increase consumer likelihood to choose a product and influence first impressions. The document also covers graphic design principles, barcoding standards and benefits, as well as various food packaging laws and regulations in India pertaining to containers, materials, and labeling requirements for different product types like milk, oils, fruits and vegetables, meat, and drinking water.
Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !
Studies on the Common Preservatives and Additives and their Nutritional Value...YogeshIJTSRD
ย
The study aims at the screening of selected preservatives and additives with respect to its nutritional values. For centuries man has treated food to prolong to its shelf life, and now a days both the natural syntactic preservatives and additives are used widely to ensure the satisfactory maintenance of the quality, quantity and safety of foods. The food preservatives and additives are selected based on the food industries and purchased and measured. Nutrition values i.e., energy, carbohydrates, fats, proteins, fibre and sugar is analysed for the selective additives and preservatives. There continues to be lots of public concern about the use of food preservatives including additives leads from a perception that some of them may have undesirable effects on human body and their daily lifestyle. The absence of nutritional values in food additives and food preservatives are analysed by means of confirmatory tests. The results of these assays prove that there is no presence of nutrients in the additives and preservatives which are commonly used in south Indian food industries. Keziah Prabhu | G. Sangavi | Shaleesha A. Stanley "Studies on the Common Preservatives and Additives and their Nutritional Values used in the South Indian Food Industry" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-4 , June 2021, URL: https://www.ijtsrd.compapers/ijtsrd42328.pdf Paper URL: https://www.ijtsrd.combiological-science/biotechnology/42328/studies-on-the-common-preservatives-and-additives-and-their-nutritional-values-used-in-the-south-indian-food-industry/keziah-prabhu
This document discusses building urban food systems for better diets, nutrition, and health in low and middle-income countries. It outlines key demand drivers like health and wellness, convenience, aging populations, and sustainable foods. Convenience foods are seeing strong growth, especially ready-to-eat and drink products. Sustainable foods like reducing food waste and alternative proteins also present commercial opportunities. Food industry executives surveyed identified lowering environmental footprints and meeting demands for healthy, sustainable foods as top innovation priorities, and costs to develop new products as a major obstacle to innovation. The document proposes Singapore's food innovation ecosystem as a model, featuring research institutes, retailers, start-up support, and co-innovation to address market gaps.
Pip Band and Tony Hegarty - Global Sustainability Impacts - AustraliaJohn Blue
ย
Global Sustainability Impacts - Australia - Pip Band, Manager Sustainability Strategy & Stakeholder, Meat and Livestock Australia and Tony Hegarty, Vice Chair, Cattle Council of Australia (Australia), from the 2018 Global Roundtable for Sustainable Beef (GRSB), October 9 - 12, 2018, Kilkenny, Ireland.
More presentations at https://www.youtube.com/channel/UCJuQkIaCQn5HXVjFbExofkg
http://finishedexams.com/homework_text.php?cat=15859
Immediate access to solutions for ENTIRE COURSES, FINAL EXAMS and HOMEWORKS โRATED A+" - Without Registration!
3. Antibiotic Concerns Prompt a Different Approach by Dr. Sirish NigamInayath Ulla Khan
ย
Antibiotic concerns have prompted a different approach to animal feeding in Europe. The use of antibiotics as growth promoters was banned in the EU in 2006 due to concerns about antibiotic resistance. This has led to increased focus on non-antibiotic alternatives like improving feed quality, adding enzymes, probiotics, prebiotics, organic acids, and secondary plant compounds. Feeding fermentable fibers through processes like LTCL that modify starch and structural carbohydrates can support gut health and performance in broilers without the use of antibiotics.
Litchi (Litchi chinensis Sonn.) is an important subtropical fruit indigenous to Southern China. It has a short shelf life of less than 72 hours at room temperature due to being non-climacteric. Major constraints during storage and transportation include pericarp browning, desiccation, quality loss, decay, and micro-cracking. Proper postharvest handling techniques can help reduce losses and maintain quality and shelf life. These include pre-cooling, sorting, grading, packaging, and refrigeration. Environmental factors like temperature, relative humidity, and atmospheric composition also influence the fruit's deterioration rate.
7-9 April 2019. Cairo. Africa Food Manufacturing conference. The conference hosted professors from various universities, food scientists, industries, and students, local and international, and will include the following tracks:
Track 4: Food Adulteration: Laws, policy and governance.
Dr. Patrick Vincent Hegarty,
This document discusses the importance of using a food systems approach to policymaking in order to avoid common mistakes and more effectively address food and nutrition challenges. It outlines that viewing food security through a food systems lens recognizes the complex relationships between various components like production, processing, consumption and their outcomes. This approach helps policymakers understand the trade-offs people face and design interventions that create synergies across multiple levels of the system through stakeholder engagement and coordinated incentives. The document advocates experimenting with "game changers" to trigger transformations and provides some international examples of successful food systems projects.
Country Status Reports on Agricultural Biotechnology - Thailandapaari
ย
Thailand's agricultural biotechnology sector focuses on increasing crop productivity through techniques like marker-assisted breeding and tissue culture. Total investment in agricultural biotechnology research in Thailand was 906,259 USD in 2016. Major crops include rice, corn, sugarcane, rubber, and cassava. While GM crops are not commercially grown, some GM soy and corn imports are allowed. The government is supporting "smart farming" initiatives through capacity building, research funding, and regulatory reforms to advance the agricultural biotechnology sector as part of its Thailand 4.0 economic development plan.
Fortification a step towards functional foods.Aisha Kolhar
ย
The document discusses food fortification and functional foods. It provides definitions of fortified foods and functional foods. It also discusses the importance of functional foods in improving public health and generating income. The types of food fortification are described as biofortification, microbial biofortification, commercial fortification, and home fortification. Two case studies on fortifying orange juice with vitamin D and developing a fortified sapota-papaya fruit bar are summarized. The studies found that fortifying foods can successfully increase nutrient levels and improve health.
ADEX - convencion envases 2012: hak & partnersHernani Larrea
ย
This document summarizes a presentation on food packaging technology and trends in the European Union. It discusses how the Netherlands is a leader in food technology research and exports, with major companies in food processing and packaging systems. It outlines trends like increasing globalization and urbanization, rising meat consumption and a shift to poultry. Key packaging trends enabled include nutrition, convenience and sustainability. The document promotes cooperation between Peru and the Netherlands on food security for urban areas through business, innovation and knowledge transfer.
2123-Article Full Text-2847-1-10-20201108.pdfASMSarwar2
ย
This study evaluated the sensory profiles and consumer preferences of 6 commercial potato chip brands under blind and informed conditions. Descriptive analysis identified 18 sensory attributes of appearance, flavor, and texture. Under blind testing, 80 consumers rated their acceptance of samples on a scale. Informed testing provided consumers with manufacturer names, ingredients, and nutrition details. The results found significant sensory variations between brands but health claims like "oil-free" did not significantly impact liking scores. Consumer preferences were driven more by taste than health factors or product information.
Indonesia Animal Feed Market PPT: Growth, Outlook, Demand, Keyplayer Analysis...IMARC Group
ย
The Indonesia animal feed market size reached US$ 7.9 Billion in 2022. Looking forward, IMARC Group expects the market to reach US$ 10.6 Billion by 2028, exhibiting a growth rate (CAGR) of 4.8% during 2023-2028.
More Info:- https://www.imarcgroup.com/indonesia-animal-feed-market
This document outlines the agenda for two days of breakout sessions discussing the future of the Australian food system. On Day 1, participants will split into groups to discuss topics like sustainable farming, food waste, and local food economies. Key outcomes from the discussions will be reported to the full group on Day 2. Day 2 will involve further breakout sessions on related topics, with a focus on designing resilient food systems and the capabilities needed. Each session will include short expert presentations and facilitated discussion among all participants.
The document is a dissertation submitted by Tiezheng Yuan to Newcastle University in partial fulfillment of a BA Honours in Marketing and Management. The dissertation explores undergraduate students' purchasing behaviour and satisfaction toward quality low-input and organic foods. It utilizes a literature review and quantitative survey of 352 undergraduate students to investigate topics such as food shopping behaviors, importance of food attributes, perceived risk of food production methods, and satisfaction with organic foods. The results identify dimensions that influence students' attitudes toward food and organic purchases.
This document discusses sustainability indicators for aquaculture and consumer preferences for sustainably farmed fish in Bangladesh. It presents research on sustainability performance indicators used to measure the environmental, social, economic, and biological sustainability of aquaculture. The study aims to investigate consumer perceptions of these indicators and how they influence preferences for different levels of sustainability in farmed tilapia. Through a discrete choice experiment with consumers, the research finds that safety labels signaling sustainability are preferred over conventional labels, and consumers who eat more farmed fish prefer products from farms with higher sustainability levels.
Aloha scack bar project by students of MIT school of food technology puneHrishikeshSutar5
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The document provides details of a hands-on training report submitted by a group of students for the production of "Aloha Snack Bar". It includes certificates from professors supervising the project, an acknowledgement section, and an index outlining the topics covered in the report such as introduction, plant layout, processing details, quality control, packaging and more. The objective of the project was to develop a nutritious snack bar with enhanced protein and fiber levels.
1) The document discusses organic compounds used in society including biofuels, plastics, and medicines.
2) It evaluates three main types of organic compounds: fuels from oil refining, polymers for plastics, and oxygen-containing compounds used in medicines.
3) The importance of organic compounds in modern society is analyzed by assessing our reliance on fuels, plastics, and pharmaceuticals derived from organic chemistry.
Food Technology - Technology in Food ProductionMyt12
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Covering colloid structures, emulsions, foams, gels and suspensions etc as well as the function of lipids, salt and sugars in processed food. Covers food additives, functional foods with examples, modified starch and chemcial and physical changes in bread and cake making . Informative slides to help AS and A2 students studying food technology.
Slides explaining the different methods of food preservation. Informative for students studying AS or A2 Food Technology. A summary of preservative methods and short exam questions at the end.
Power point focusing on the harmful bacteria found in food industries and at home that could cause serious food poisoning. Aimed for students taking A2 Food Technology
Food Technology Micro-organisms in Food ProductionMyt12
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Power point aimed at students taking A2 Food Technology focusing on micro-organisms in food production - from healthy bacteria in yoghurt and cheese to food poisoning bacteria. A short focus on Mycoprotein is also included.
Carbohydrates can be categorized as monosaccharides, disaccharides, and polysaccharides. Glucose, fructose, and galactose are common monosaccharides that make up disaccharides like sucrose, lactose, and maltose. Starch is a storage polysaccharide made of amylose and amylopectin chains of glucose. Starch gelatinizes when heated in water. Cellulose provides fiber and is found in plant cell walls. Modified starches are used as thickeners and fat replacers in processed foods.
Lipids are made up of carbon, hydrogen and oxygen and serve several functions in the body including as an energy source. They are found in foods like meat, fish, dairy and processed foods. Chemically, lipids are triglycerides composed of a glycerol molecule bonded to three fatty acid molecules. Fats can be saturated, monounsaturated or polyunsaturated depending on the number of double bonds in the fatty acids. Essential fatty acids must be obtained through diet and are important for cell membrane structure and hormone production.
Proteins are made up of carbon, hydrogen, oxygen, phosphorus, nitrogen, and sulfur. They function for growth, maintenance, energy, and formation of enzymes and hormones. Good sources include meat, fish, eggs, milk, and cheese. Deficiency can cause stunted growth and kwashiorkor. Proteins are made of amino acid chains. Denaturation and coagulation alter the protein structure. Heat, acid, salt, and enzymes can cause denaturation. The Maillard reaction is non-enzymatic browning during cooking involving amino acids and sugars.
This document summarizes the main functions and sources of proteins, carbohydrates, lipids, vitamins C, A, D, E, K, B1, B2, B3 and B12. It states that proteins are mainly for growth and repair of cells, and sources include meat, fish, milk and eggs. Carbohydrates' main function is for energy, and sources include breads, cereals, fruits and vegetables. Lipids' main function is as an energy store and for organ protection, and sources include meat, dairy and eggs. It then outlines the specific functions and food sources of each vitamin.
Andreas Schleicher presents PISA 2022 Volume III - Creative Thinking - 18 Jun...EduSkills OECD
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Andreas Schleicher, Director of Education and Skills at the OECD presents at the launch of PISA 2022 Volume III - Creative Minds, Creative Schools on 18 June 2024.
Gender and Mental Health - Counselling and Family Therapy Applications and In...PsychoTech Services
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A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
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(๐๐๐ ๐๐๐) (๐๐๐ฌ๐ฌ๐จ๐ง ๐)-๐๐ซ๐๐ฅ๐ข๐ฆ๐ฌ
๐๐ข๐ฌ๐๐ฎ๐ฌ๐ฌ ๐ญ๐ก๐ ๐๐๐ ๐๐ฎ๐ซ๐ซ๐ข๐๐ฎ๐ฅ๐ฎ๐ฆ ๐ข๐ง ๐ญ๐ก๐ ๐๐ก๐ข๐ฅ๐ข๐ฉ๐ฉ๐ข๐ง๐๐ฌ:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
๐๐ฑ๐ฉ๐ฅ๐๐ข๐ง ๐ญ๐ก๐ ๐๐๐ญ๐ฎ๐ซ๐ ๐๐ง๐ ๐๐๐จ๐ฉ๐ ๐จ๐ ๐๐ง ๐๐ง๐ญ๐ซ๐๐ฉ๐ซ๐๐ง๐๐ฎ๐ซ:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
A Visual Guide to 1 Samuel | A Tale of Two HeartsSteve Thomason
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These slides walk through the story of 1 Samuel. Samuel is the last judge of Israel. The people reject God and want a king. Saul is anointed as the first king, but he is not a good king. David, the shepherd boy is anointed and Saul is envious of him. David shows honor while Saul continues to self destruct.
2. FOOD TECHNOLOGY EXAM
๏ข These past exam questions are to prepare students
studying A2 Food Technology!
๏ข You will get to choose a question from Section 1
and Section 2 of your choice, then answer one
question from either section.
๏ข Each question is worth 24 marks.
3. 2007 EXAM QUESTIONS โ SECTION 1
1) Why 18g of NSP per day? (4 marks)
What is soluble and insoluble NSP? (2 each)
Three different ways of increasing NSP in the diet (6 marks)
How does sugar differ fro starch in chemical structure? (6 marks)
Why eat starch in preference to sugar for a healthy diet? (4 marks)
2) Compare the nutritional value of white and oily fish (4 marks)
Why does fish need a shorter cooking time than meat? (4 marks)
Why is fish a high risk food? (4 marks)
What do each of the following mean: Emulsion/ Foam/ Suspension/ Gel? (3 each)
3) Describe the stages of food product development (24 marks)
4. 2007 EXAM QUESTIONS โ SECTION 2
4) Explain each of the following in relation to ethical food production: factory
farming/ growth promoters/ genetic engineering/ regional and international
influences (6 each)
5) Describe how food manufacturers maintain uniformity when producing large
quantities of baked products (8 marks)
Explain Just in Time production (6 marks)
How can manufacturers make their factories more energy efficient? (10 marks)
6) How does MAP extend shelf life? (8 marks)
What are the advantages of MAP? (8 marks)
Explain each of the following: risk assessment/ HACCP/ Assured safe catering/
Critical path analysis (2 each)
5. 2008 EXAM QUESTIONS โ SECTION 1
1) What is the general formula for an amino acid? (5 marks)
How do amino acids link to make polypeptide chains? (5 marks)
Explain the process of denaturation referring to proteins chemical and physical
structure (6 marks)
Why do some proteins have a higher HBV? (4 marks)
What are novel proteins? (4 marks)
2) What are the functions of lipids in the diet? (5 marks)
Explain: saturated fat/ polyunsaturated fat/ monounsaturated fat (3 each)
Explain why people buy low fat products (4 marks)
What is rancidity? (6 marks)
3) Why is market research essential in product development? (12 marks)
How do manufacturers market and promote new product? (12 marks)
6. 2008 EXAM QUESTIONS โ SECTION 2
4) Explain the importance of food packaging in relation to: transportation and
protection of food/ preservation of food (8 each)
What factors must be taken into account when calculating selling prices of
products? (8 marks)
5) The majority of food poisoning outbreaks are caused by human error. Discuss
this statement with reference to: basic food hygiene, HACCP and other
quality control systems, legislation (24 marks)
6) Using the diagram on the paper, explain the critical control points and why
they are critical (9x2 each)
Describe the process of pasteurisation giving examples (6 marks)
7. 2009 EXAM QUESTIONS โ SECTION 1
1) Explain the term colloid in food preparation (8 marks)
Describe the effect of each of the following on the consistency of gel: ratio/ acids/
sugar (2 each)
Discuss the use of food additives for the development of sensory, physical and
nutritional qualities in processed food (10 marks)
2) What are DRVโs and why were they introduced? (8 marks)
With reference to the chemical structure why are unsaturated fats considered
preferable to saturated fats? (8 marks)
Discuss micro-nutrients in relation to vegetarian diets (8 marks)
3) Why do some products have a shorter life cycle than others? (8 marks)
How do manufacturers maintain consumer interest in their food products? (8 marks)
Why are novel (functional foods) so popular? (8 marks)
8. 2009 EXAM QUESTIONS โ SECTION 2
4) Describe 3 different methods of market research and state the positives and
negatives of each (3x4 each)
Explain the increase in purchase of ethical food products (12 marks)
5) With reference to the article, why do manufacturers need to be thorough in
testing for microbiological sources of contamination (8 marks)
How might manufacturers prevent the following entering food: metals/ wood and
stones/ insects/ chemicals? (3 each)
Why do factories have low and high risk areas? (4 marks)
6) How is ICT used in manufacturing and retailing of food? (8 marks)
Describe how cheese is manufactured make specific reference to micro-
organisms and enzymes (10 marks)
Explain why processing evaporated milk results in different organoleptic
properties to pasteurised milk (6 marks)
9. 2010 EXAM QUESTIONS โ SECTION 1
1) Describe with reference to the physical structures, the differences in the
nutritional composition of: monosaccharides, polysaccharides, non starch
polysaccharides (12 marks)
Explain the value of sugar substitutes and sweeteners to a diabeticโs diet (6 marks)
It is believed by some that keeping a food diary can aid dietary planning. Consider
the extent to which this is good advice (10 marks)
2) The diet of young people in the UK has become of great concern. Read the
article and discuss in detail the issues raised (12 marks)
Explain why the following are used by manufacturers: emulsifiers and stabilisers,
preservatives, antioxidants, nutritional supplements (4 each)
3) Is red meat taken from the neck of the animal best suited for stewing or braising?
(2 marks)
Is mackerel or herring best suited for grilling or barbequing? (2 marks)
Is cod or haddock best suited for frying or microwaving? (2 marks)
Compare and contrast the nutritional differences in the following: chicken, beef, red
kidney beans and quorn (12 marks)
The media had the power to influence consumer food choices, do you believe this
statement to be true? (10 marks)
10. 2010 EXAM QUESTIONS โ SECTION 2
4) Explain in detail the following preservation methods: UHT, drying, canning,
vacuum packing (4 each)
Discuss the positives and negatives to the environment preserving fresh foods
by the methods named above (12 marks)
5) Explain the meaning of gelatinisation and retrogradation (8 marks)
Why do manufacturers use modified starch? (8 marks)
Describe how new product development in the food industry has been enhanced
by scientific and technological innovation in recent years (12 marks)
6) Explain the following methods of freezing: plate, blast, cryogenic (4 each)
Frozen ready meals are very popular despite being associated with several
health risks. Explain these risks and why frozen meals continue to be popular
(10 marks)
How does current food labelling legislation protect the consumer? (6 marks)
11. 2011 EXAM QUESTIONS โ SECTION 1
1) To what extent do you think that people are misunderstanding what it means
to eat healthily? (16 marks)
Describe the following processes in relation to starch: gelatinisation,
retrogradation and syneresis (4 each)
2) Discuss why there is still and need to use food additives (16 marks)
Explain what is meant by fatty acids (3 marks)
Explain what is meant by triglycerides (3 marks)
Describe the process of hydrogenation in relation to trans fats (6 marks)
3) To what extent do the food choices of ethnic and religious groups influence
food products available on the market in Britain today? (16 marks)
Describe the effect of heat, mechanical action and acid on egg white in relation
to the chemical structure of protein (12 marks)
12. 2011 EXAM QUESTIONS โ SECTION 2
4) How might Listeria be minimised in the production of ready to eat
products (16 marks)
Explain how MAP and vacuum packaging extend the shelf life of foods.
Refer to packaging materials (12 marks)
5) To what extent do you agree with the suggestion that date marking
produces food waste? (10 marks)
What do you understand by the terms HACCP and Safer Food Better
Business? (10 marks)
Why do manufacturers study existing food products as part of market
research (8 marks)
6) With reference to the article, why do so many new products such as
functional foods fail within their first year of being on the market? (16
marks)
Explain the following; bottling, canning, UHT (4 each)
13. REVISION
Look at the โFood Technology โ Revision Questionsโ
PowerPoint for access to 1 and 2 mark questions.