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FOOD PROCESSING

Transcript: PROCESSING Food processing is any method used to turn fresh foods to marketable food products that can be easily prepared and served by the consumer. This can involve one or a combination of the following: washing, chopping, pasteurising, freezing, fermenting, packaging and many more. Food processing also includes adding components to food, for example to extend shelf life, or adding vitamins and minerals to improve the nutritional quality of the food (fortification). Early food processing Why it should be processed? …because the progression from hunter-gatherer to agriculture led to the need to store and preserve foods. Using chemicals or physical components , e.g. acid and salt: pickling in vinegar, salting meat, sugar to make jam, storing in alcohol. Using temperature control: sun drying fruit, using ice blocks. New technologies in food production and processing are driven by: knowledge and new techniques gained from research investigations attempts to increase efficiency, reduce environmental effect of production competition between food companies consumer demand. Food Processing Technology FOOD PROCESSING Preservation, Toxin removal, Improve the taste of food Increase food consistency Enables transportation of delicate perishable foods across long distances Makes foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Easy access to a wide variety of food Freed people from the large amount of time involved in preparing and cooking Improves the quality of life for people with allergies or diseases FOOD TECHNOLOGY

Food Processing

Transcript: The Ad's Role The Larger Significance The restaurant business comes with great competition. Restaurants have to get the upper-hand against rivaling restaurants in any way possible. Many people are put off by what is unknown to them. That being said, when you hear "all-natural", you get a sense of relief knowing you are not putting something you do not know in your body. But Moe's is one of many restaurants. What about other, more popular franchises? Factory farms and mass vegetable production are common in our day and age. Pesticides, GMOs, and even lab grown meats all play a part in how producing such a large amount of food a day comes to be. Pesticides Cont. My primary source is a 30 second long ad by Moe's Southwest Grill. The video describes how their ingredients are all-natural, their animals are grass-fed, and how they hand-craft their guacamole. That is a great thing, however, it gets you thinking about what is done to the meat and vegetables in the restaurants who do not advertise all-natural. Is this a strategy that Moe's Southwest Grill chose to get ahead of competitors? If that's the case, in what conditions is everyone else getting their produce from? GMOs and Lab-Grown Food As fast-food becomes the norm and grows in demand, a surge of factory farms and the need for greater vegetable farming became a necessity. As the need for more production grew, the cheaper and quickest way to mass produce our produce became a cruel and unhealthy market. Animal Cruely Primary Source Primary Source As expressed in the video, Moe's Southwest Grill has all-natural and grass-fed animals. However, not all restaurants hold the promise of all-natural. Many of the factories and fields where meats and vegetables are grown in mass quantities are not so black and white. GMOs, pesticides, and animal cruelty all may play a part in your lunch. What actually happens in the locations where what you consume comes from? Its Worldly Consequences Food Processing: Moe's Southwest Grill Primary Source Project Carla Calderon-Bonilla Mr. Gammill English 1102

Food Processing

Transcript: Trinidad and Tobago - Locally obtained -Imported from the United States of America and Canada Singapore -Majority is imported Recent Trends Technology Key Areas Trinidad - Mainly located in towns and urban areas Singapore - Mainly located in industrial parts, scattered throughout the country. These are some of the types of food processing which occur in both Singapore and Trinidad and Tobago are: Poultry Seafood Confectionery Baked Goods Pasta Fruits and Vegetables Beverages Edible oils Chocolates Bibliography Colonized by the British in the nineteenth century, Trinidad and Tobago became independent of Britain on 31 August 1962. The country measures 5,128 square kilometers, and its population size is approximately 1.365 million. Trinidad - Globalisation and trade liberalisation - Competition from imported goods Singapore - Competition from within the region - Limited size of the domestic market. Background Raw Materials Food processing is very important to both Trinidad and Tobago and Singapore. It accounts for over 30% of manufactured goods and contributes to approximately 3% of GDP. Geography for CSEC Study Guide quora.com New World Encyclopedia CSEC Gography Trinidad - Employs approximately 9,000 skilled and semi-skilled workers Singapore - Employs over 19,000 workers -Consumers are becoming more health conscious -Greater demand for convenience food -Increase in the longevity of food products Type of Food Processing Singapore Location Objectives Trinidad - Government encourages and protects the industry Singapore -Government encourages the industry but does not protect it Trinidad and Tobago According to the New World Encyclopedia food processing can be defined as the set of methods and techniques used to transform raw ingredients into food or food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing is especially beneficial to a country since it means less imports for food and thus less money spent for the importing of food. This extra money can be used fby the government for things like futher developing infrastructure. Additionally, local food processing decreases the price of food for locals and also allows opportunities for export, positively affecting the economy of the country. Definition Singapore was separated from the rest of Malaysia on 9 August 1965, and became a sovereign, democratic and independent nation. Singapore currently has a population size of approximately 5.067 million and covers an area of about 697 km². Importance of Food Processing Government Policies In both Singapore and Trinidad and Tobago food processing employs over 13,000 people in approximately 500 businesses. The business range in size from large companies to small enterprises. Employment and Size of Operation Food Processing Caricom VS Singapore Labour Supply Both countries possess technology that ranges from simple to advance. Challenges - Define Food Processing - Compare and contrast food processing in Singapore and Trinidad and Tobago - Identify the recent trends in food processing in Singapore and Trinidad and Tobago - Identify the challenges of food processing in Singapore and Trinidad and Tobago 1. Importance of food processing 2. Employment and size of Operation 3. Type of Food Processing 4. Location 5. Raw Materials 6. Labour Supply 7. Technology 8. Government Policies

Food processing

Transcript: 4 Potato chips are a predominant part of the snack food market in Western countries. The global potato chip market generated total revenues of US$17 billion in 2010 Finally, after the chips are slid into their tubes a guide knocks against the lid, ensuring the Pringles are stacked in place 12 .The mix, made of one-third water, two-third potato flakes and corn starch, is then sent on a conveyor belt to its first stop: the auger The mix now separated by the auger will drop down onto a belt below and heads to a massive roller to be flattened The ovals remaining on the belt are then sent to a mold, which gives them their concave shape, making them perfect for stacking 10 2 5 The conveyor belt uses four tons of pressure to flatten the mix into a sheet of potato, which will be taken to be cut next 6 . A worker inspects the chips before another conveyor belt shakes them apart and weighs them for packaging Using oval shapes, the chips are cut from the potato sheet after it is finished being flattened by the incredibly heavy roller As it moves on the belt, the ovals are left on the lower belt while the excess is removed to be recycled and used to make more chips 8 They next move to a new belt, seasoned with whatever flavoring is made for that batch before they're flipped on to another conveyor belt food processing chips The weighing mechanism determines how much should be in each container and then a spoon will feeds them into a tube 9 7 1 .The auger separates the water, potato flake and corn starch mix onto another conveyor belt, as it moves to be flattened After the mold is made and the chips are now concave, they are fried for 11 seconds so they are crisp and easy to stack Meryem Heddaoui 11 3

Food Processing

Transcript: Uses technology to convert the ingredients produced in primary food - processing activities into edible products, involves combining and processing ingredients and food products to their changed properties In this process most foods go through some procedures such as : Storing - containing and protecting condition of raw materials, Compounding - mixing and combining ingredients for the product, Heat processing - cooking and cooling the mixure to form the product Primary Processing 7 basic components that food provides Conclusion Secondary There are many different ways to process and finalize food, some of the ways that were mentioned on our prezi has a big factor on how food is made and how it has changed throughout the processes. Food has many different elements in them, some have less carbohydrates while more have less fats, this also plays an impact on your health, and your well being. 1.Carbohydrates - This provides the body with it's basic fuel 2. Proteins - Amino acids that provide the building material cells need to maintain their structure and growth 3. Fats - Provide triglycerides, which are stored in muscle cells and fat cells and are burned as fuel Food Processing Introduction This process uses technical machines to change their form, appearence, or usefulness. Primary food processes include both material conversion and food preservation. Types of primary processes: Mechanical process: Uses machines to change the form of the food product physically. Chemical process: Uses energy to cause a basic chemical change in the food, invoves pickling, fermenting, coagulating, and other similar actions This certain chapter will focus on the concepts of how food is processed, and the technologies that are involved in it 7 components cont. 4. Vitamins - Organic substances that are essential in the life of most animals and some plants 5. Minerals - Elements that the body needs to create specific molecules. 6. Fiber - The substance people eat that their bodies cannot digest. (cellulose, hemicellulose, and pectin) 7. Water - The human body is about 60 percent water

Food Processing

Transcript: Processed Foods Food Processing Processed foods is a huge factor in the rapid growth of obesity in the U.S., it is cheap and will last a really long time, so people buy it. Too much processed food has become an increased issue in the United States. but some culinary historians argue that in the past, it was unprocessed foods that were dangerous. So, which is it, good or bad? Lets find out... Low income Americans tend to eat high calorie, processed food because it is relatively cheap compared to fresh organic foods. But, as some public health specialists point out, in the recent past, many Americans had too little processed food to eat, not too much. Poor and isolated people suffered from deficincy diseases like pellagra and goiter because they lacked access to nutrients. fortified and enriched foods combined with improved food distribution systems, eradicated these diseases and remain essential to Americans' nutrition. Some of the most harmful packaged/processed foods are refined grains, white bread, rolls,sugarylow-fiber cereal, white rice, mini cakes/brownies/cookies, etc. put you at a high risk for heart attacks. Any refined grains/refined foods, put you at a high risk for extremely high high cholesteral. One of the most harmful ingrediants in processed food is HFCS (high fructose corn syrup). An average person will consume about 50lbs of HFCS a year. Hfcs has heart threatening chemicals. Salt is another ingrediant people consume too much of. Your salt intake can be up to 1500mg per day. That is some bad cholesteral! Substitute It! Exercise It! What can you do to create better eating habits for yourself and stay healthy? . You can exercise. Exercise is a great way to keep your body fit and healthy. If you don't exercise, your heart can go bad and beat slower. Lack of exercise and eating fast food has caused obesity. . When riding airplanes, don't eat the food they offer because it is a lot of times unhealthy. Some airlines have been offering better. . Substitute refined grains for whole wheat bread. Try eating organic fries instead of McDonalds fries. These are examples of little things you can do everyday to imporve your health. The choice is up to you, but remember, do you want to get fat... The Fastest Way To Get Fat- Fast!

FOOD PROCESSING

Transcript: FOOD PROCESSING What is food processing What is Food Processing Definition Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods. Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread. Tertiary food processing has been criticized for promoting over nutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful. History History Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. Salt-preservation was especially common for foods that constituted warrior and sailors' diets until the introduction of canning methods. Evidence for the existence of these methods can be found in the writings of the ancient Greek, Chaldean, Egyptian and Roman civilizations as well as archaeological evidence from Europe, North and South America and Asia. These tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Examples of ready-meals also date back to before the preindustrial revolution, and include dishes such as Cornish pasty and Haggis. Both during ancient times and today in modern society these are considered processed foods. History of Food Processing Benefits and Preservation Common Methods Of Processing And Preserving Food Food processing is a way or technique implemented to convert raw food stuff into well-cooked and well preserved eatables for both the humans and the animals. All these methods are used by food processing industry to give out processed or preserved foods for our daily consumption. Best quality harvested, slaughtered and butchered and clean constituents are used by food processing industry to manufacture very nutritious and easy to cook food products. Following are some techniques and methods used to convert food into processed or preserved food. Preservation process: this includes heating or boiling to destroy micro-organisms, oxidation, toxic inhibition, dehydration or drying, osmotic inhibition, freezing, a sort of cold pasteurization which destroys pathogens and various combinations of all these methods. Drying Drying: this is probably the most ancient method used by humans to preserve or process their food. Drying reduces the water content in the product and lack of water delays the bacterial growth very much. Drying is the most common technique to preserve or process cereal grains like wheat, maize, oats, rice, barley, grams and rye etc. Smoking Smoking: many foods such as meat, fish and others are processed, preserved and flavored by the use of smoke mostly in big smoke houses. This process is very simple as the combination of smoke to preserved food without actually cooking it and the aroma of hydro-carbons generated from the smoke processes the food and makes it even tastier to eat. Freezing Freezing: probably, it is the most common technique used in modern world to preserve or process the food both on commercial and domestic basis. This freezing is conducted in big cold storages which can stockpile huge amount of food stuffs which can be further used in some natural emergencies. A very big range of products can be frozen to preserve and process which includes some which do not need freezing when are in their natural condition. For example potato chips and potato wafers requires freezing whereas a potato does not. Vacuum Pack Vacuum packs: in this method, food is packed in airtight bags and bottles in a vacuum area. This method is used in processing the food as the air-tight environment doesn’t provide oxygen needed by germs especially bacteria to survive. This then, prevents food from getting rotted. This method is very commonly used for preserving processed nuts. Salting: the method of salting is used in food processing as it sucks out the moisture from the food. This is done through the process of osmosis. Meat is the best example of the food processed by salting as nitrates are used very frequently to treat meat. Salting Sugaring: the method of using sugar to preserve or process food is very frequent where it comes to preserve fruits. In this method fruits such as apples, peaches and plums are cooked with sugar until they are crystallized and then it is stored dry. Now days, sugar is also used in combination of alcohol to make some branded alcohol and spirits. Sugaring Pickling: in this method of

food processing

Transcript: BY SIRAPRAPA SRIWANORAKUL 5810445322 LAKSIKA ANANCHAITAKUN 5810445250 FOOD PROCESSING FOOD IRRADIATION -PRINCIPLE- FOOD IRRADIATION FOOD IRRADIATION (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. IRRADIATION does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated. OBJECTIVES Preservation - to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods. Prevention of Foodborne Illness - to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli). Control of Insects - to destroy insects in or on tropical fruits imported into the United States. Irradiation also decreases the need for other pest-control practices that may harm the fruit. Delay of Sprouting and Ripening - to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity. Sterilization - irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use. OBJECTIVES SOURCE OF IRRADIATION COBALT-60 γ-rays SOURCE OF IRRADIATION E-BEAMS X -RAYS sources sources Gamma rays are powerful, and can penetrate through several feet of material. Gamma rays are emitted from radioactive forms of the element cobalt (cobalt 60) or of the element cesium (cesium 137) Gamma radiation is used routinely to sterilize medical, dental, and household products and is also used for radiation treatment of cancer. COBALT-60 γ-RAYS COBALT-60 γ-RAYS Electron beam (or e-beam) is similar to X-rays and is a stream of high-energy electrons propelled from an electron accelerator into food. Additionally, electron beams are not radioactive. E-BEAMS E-BEAMS Electron beams are not as powerful as gamma rays. They can penetrate to depths of a few centimeters. Nonetheless, they are excellent for the sterilization of surfaces. The electrons can penetrate food only to a depth of 3-5 cm, so the food to be treated must be no thicker than that to be treated all the way through. Two opposing beams can treat food that is twice as thick. E-beam medical sterilizers have been in use for at least 15 years. X-rays are produced by reflecting a high-energy stream of electrons off a target substance (usually one of the heavy metals) into food. X-rays are not radioactive. X-rays are caused by atomic transitions and they are usually less energetic than gamma rays. The X-ray machine for food irradiation is a more powerful version of the machines used in many hospitals and dental offices to take X-ray pictures. X-RAYS X-RAYS COBALT-60 γ-rays TECHNIQUE TECHNIQUE X-RAYS E-BEAMS MACHINES MACHINES COBALT-60 γ-rays COBALT-60 γ-RAYS E-BEAMS E-BEAMS X -RAYS X -RAYS DOSE AND DOSE RATE Ionizing energy processes create enough of an absorbed dose to destroy microbes. Unit of absorbed dose in food is kGy (kilograys) 1 Gray represents 1 Joule of energy absorbed per kilogram of irradiated product. The desired dose is achieved by the time of exposure and by the location of the product relative to the source depend upon the mass, bulk density and thickness of the food. Dose can be divided into 3 categories : 1.radicidation 2.radurization 3.raddapperization DOSE AND DOSE RATE "Low dose <1 kGy" Controls insects in grains and fruits Inhibit sprouting in tubers Delay the ripening of some fruits/vegetables Reduce the problems of parasites in products of animal origin. RADICIDATION RADICIDATION "Medium dose (1-10 kGy)" Control Salmonella, Shigella, Campylobacter, Yersinia , Listeria and E.coli in meat poultry and fish. Delay mold growth on strawberries and other fruits. RADURIZATION RADURIZATION "High dose (>than 10 kGy)" Kill microorganisms and insects in spices Commercially sterilize foods, destroying all microorganisms of public health concern (i.e. special diets for people with weakened immune systems). RADDAPPERIZATION RADDAPPERIZATION EXAMPLES EXAMPLES EFFECTS on microoraganisms on food on human health on environmental EFFECTS On microorganisms Microorganisms (especially Gram-negative bacteria such as salmonella) can be destroyed by irradiation. Bacterial spores, however, are killed only by high doses, which means that the highly lethal foodborne disease, botulism, is not necessarily prevented by irradiation. On microorganisms On foods Some foods, such as dairy foods and eggs, cannot be irradiated because it causes changes in flavour or texture. Fruits, vegetables, grain foods, spices

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