Chapter l

INTRODUCTION

To survive, man must eat.

To maintain good health, man must eat right.

The food industry is the most important industry in the world.

without food, man could not survive. The food industry is big
business with well over $300,000,000,000.00 of annual sales each
year. The food industry employs one out of every seven working
persons. The food industry is a low margin industry, but the work
is steady and most necessary. The food industry requires
knowledge of microorganisms and general sanitation practices for
most employees. It is an industry that is changing and improving in
the training and education of all personnel. One economist has
recently predicted that college educated people will be more
common within the industry before the next century due to
computers, technology, and greatly expanded sciences and
engineering know how.
Each one of us eat approximately 1400 pounds of food per
year, yet, our food in the USA is the cheapest in the world—as
less than 14 cents of the earned dollar is actually spent on food.
About half of the food we eat is from animal sources and the
other half is from plant sources. However, the cost of our food
is about 40 cents out of the earned dollar for plant products and
some 60 cents for the animal products. Times are changing as
more and more plant foods are replacing animal foods.
Food Composition
How much we eat is only one criteria to describe the food
business. More importantly is what we eat in terms of
nutritional values. Food serves many functions, that is, it
provides energy (calories) to sustain life, food promotes
growth, food is needed to repair damaged and worn out tissues,
food is essential for
2 FUNDAMENTALS OF FooD PROCESSING AND TECHNOLOGY

reproduction and food provides unique esthetic and

psychological values. Food is most important to our well being.
Food is composed of water, carbohydrates, proteins, fats,
minerals, vitamins, organic acids, enzymes, hormones,
pigments, flavor compounds and many other constituents. The
combination of these compounds is what makes foods different.
In some cases the combination of nutritional compounds is
effected by the modern food processor to meet the demands of
customers.
Water is the primary constituent of many foods and it is
essential along with carbon dioxide, the green plant and
sunshine for food production for man and animals to live on.
My former professor, Dr. Fred Deatherage, used to start his
lecture on water by stating “there is no life without water”.
Water makes up a large portion of most foods and water is vital
for living cells and/ or all biological functions.
The rate at which biological and chemical activities takes place
is controlled in large part by temperature. If we change the
temperature of a product by 10‘C. (18"F.), we double the rate of
reaction. For example, if the normal shelf life temperature is 50"C.
and we take the temperature up to 60‘C. we can assume a doubl-
ing of the rate of reaction. Likewise, if we lower the temperature
10‘C. we will slow the rate of reaction in half. This is known as
the Q sub 10 rule and very vital to understanding changes in
rates of chemical and biological reactions.
Understanding of Food Labels and Labeling
In May of 1994, labeling of food changed requiring the food
processor to add nutritive information to inform the consumer
about the nutrient quality of the food in the package. This
information is most relevant. For examples, calories inform us
with information relative the energy in the food. It is stated as
an amount per serving The percent from fat, protein or
carbohydrates are declared and the percentage of the Daily
Values based on a 2000 calorie diet is given. Some people will
require more or less than 2000 calories. Some athletes may
consume 10,000 calories or more per day. One can calculate the
number of calories consumed by knowing the amount of food
eaten in grams and then reading the label to determine the
percent from fat, carbohydrate or protein and multiplying the
grams of fat by 9, and grams of carbohydrates by 4 and the
grams of proteins by 4
 INTRODUCTION 3

and totaling these to determine the total calories. For example,

the label shows us that an average serving is 200 grams and the
food has 100 grams of carbohydrates, 50 grams of fat, and 50
grams of protein, therefore the total calories equals 1050. All
consumers should become knowledgeable of and about food
nutrients and the labels on foods and the nutritional information
they provide. For example, no more than 30% of an
individual’s calories should come from the fat in the daily diet.
Another important aspect of our food is what we eat. No
single food can supply all the nutrients the body needs.
Generally, we should eat from each of the food groups as
shown in the Food Pyramid, that is, we should eat 6 to 11
servings per day from the bread, cereal, rice and pasta group; 2
to 4 servings per day from the fruit group; 3 to 5 servings per
day from the vegetable group; 2 to 3 servings per day from the
meat, poultry, fish, dry bean, egg or nuts group; 2 to 3 servings
per day from the milk, yogurt and cheese group, and very
sparingly from the fats, oils, and sweet group. These groups
have been developed by the U.S. Department of Agriculture
and are illustrated in the Food Guide Pyramid (see Figure 1.l).
The labeling of foods tells us the percent of the Daily Values
(DV). The DV’s help us to compare one food to another and
whether or not a food makes a contribution to our diet. Figure
1.2 is an example of the labeling for a given type of cookies.
Reading the labeling and using the information can be most
helpful to all consumers.
Labeling of food is a valuable tool in terms of nutrients,
however, food processors and their food products will usually be
different in terms of various aspects of quality. Quality is a major
criteria of all food products. Some processed products will have
better color, texture, shape, appearance, flavor and freedom from
defects than other products. The customer should read the label
in terms of brands and grade differences that may be displayed.
Foods are no different than people, cars, clothing etc. as
differences exist even though the nutrient qualities may be the
same. Yes, even the canned Vs the frozen Vs the dried etc. for
any given commodity may be different and the smart consumer
learns to take advantage of these differences.
Improvements in processing technology continue to be made
within the industry for the ultimate benefit of the customer.
4 FUNDAMENTALS OF FooD PROCESSING AND TECHNOLOGY

FIGURE 1.l — Food Guide Pyramid

(A Guide to Daily Food Choices)

Fat (naturally Sugars (added)

occurring and added)
These symbols show that fat and added sugars come mostly from fats, oils and
sweets, but can be part of or added to foods from the other food groups as well.

Fate, Oils & Sweets

Use Sparingly

Milk, Yogurt & Cheese Meat, Poultry, Fish,

Group Dry Beans, Eggs
2•-8 servings & Nl2tB Group 2
—3 Servings

Vegetable Group 3— Fruit Group

G Servings 2—4 Servings

Bread, Cereal, Rice & Pasta Group 6—11 Servings

HOW TO USE THE DAILY FOOD GUIDE
Breads, Cereals, Rice, Pasta Mime, Yogurt, Cheese Fats, Oils, Sweets
1 slice bread 1 cup milk or yogurt Limit calories
[rom ½ cup cooked rice or pasta l ½ to 2 oz. cheese these, especially if
1/2 cup cooked cereal you need to lose
1 oz. ready-to-eat cereal Meat, Poultry, Fish, weight
Dry Beans, Eggs, Nuts
Vegetables 2 ½ to 3 oz. cooked lean meat,
'/2 cup chopped raw or cooked poultry or fish
vegetables Count '/2 cup cooked beans, or
1 cup leafy raw vegetables 1 egg, or 2 tbs. peanut butter
as 1 oz. lean meat (about '/
Fruits serving)
1 piece fruit or melon wedge The amount you eat may be more than
¾ cup juice one serving. For example, a dinner
cup canned fruit portion of spaghetti would count as two
cup dried fruit or three servings of pasta.
 INTRODUCTION 5

FIGURE 1.2 — Package Labeling

for
A Given Type of Cookie

Nutrition Facts
Serving Size 3 cookies (34g/1.2
oz) Servings. Per Container About
Serving Size from Fat
5 are now shown on
reflects the
amount typically the label to help
Amount Per Serving
eaten by many consumers meet
people. C alories 180 Calories from
Fat 90
% Daily Value’
— Total Fat 10g 15% dietary guidelines
that recommend
Saturated Fat 3.5g 18% people get no more
Polyunsaturated Fat 1g than 30 percent of
the calories in their
Monounsaturated Fat 5g overall diet from fat.
Cholesterol 10mg 3%
Sodium 80mg 3% % Daily Value
(DV) shows how
Total Carbohydrate 21g 7% a food in the
The list of Dietary Fiber 1g 4% specified serving
nutrients covers size fits into the
Sugars 11g overall daily diet.
those most
important to the Protein 2g By using the
health of today's %DV you can
consumers. easily
determine whether
li
Vitamin AO% • Vitamin C q
u
0% Calcium 0% • Iron o
r,
4% c
o
Thiamin 6% • Riboflavin 4% c
o
— Niacin 4% a
b
” Percent Daily Values are based on a 2,000 ut
calorie diet. Your daily values may be te
higher or lower depending on your calorie r,
needs: s
o
Calories 2,000 2,500 y
Total Fat Less le
ci
than 65g 80g th
Sat Fat Less than 20g 25g in
a
Cholesterol Less than 300mg 300mg d
Sodium Less than 2,400mg 2,400mg d
Total Carbohydrate 300g 375g e
d
Dietary Fiber 25g 30g a
s
Ingredients: Unbleached enriched wheat flour a
[flour, niacin, reduced iron, thiamin mononitrate n
(vitamin B,)], sweet chocolate (sugar, chocolate e
mulsifier, vanilla extract), sugar, panially hydro- a food contributes a
genated vegetable shortening (soybean, cotton-
seed and/or canola oils), nontat milk, whole eggs, lot or a little of a
cornstarch, egg whites, salt, vanilla extract,
baking soda, and soy lecithin.
particular nutrient.
And you can
compare different
foods with no need
to do any calcula-
tions.
6 FUNDAMENTALS OF Foon PROCESSING AND TECHNOLOGY

FIGURE 1.3 — Anatomy Of A Food Label

Company Name
And Address
Nutrition Facts
Statement
Of Identity

Nutrient Claim
I {ltlo 11 Net Quantity Ingredients
Of Contents
 INTRODUCTION

Today’s food is the highest in variety and quality it has ever

been due to existing technology being utilized to its fullest. The
consumer is the beneficiary if they learn to read the label and
follow the simple directions as illustrated in the food pyramid.
Why Process Foods?
We have become very efficient in agriculture as today one
farmer produces enough food to feed over 90 people. Much of
what we produce and process is used to feed many people in other
parts of the world. Food production, processing, and marketing
is a big part of our economy.
At the present time we process well over 90% of the food we
eat. A large portion is canned, but significant portions are
frozen, fermented, dried, fried, and/or extruded. Processing of
our foods makes them stable for around the year consumption.
Food processing, also, makes our food convenient, safe,
economical, nutritious, and inexpensive. Processing of our
foods prevents spoilage and eliminates waste. Processing of our
food provides variety, year around supplies, maintenance of
high and uniform quality, and foods that are good for us.
Processed foods are highly acceptable by all levels of society.
Further, the processed foods industries make significant
contribution to the economy through jobs, new businesses and,
of course, adding much value to the original raw products.
Processed foods are an essential part of this great Nation and
should be to all the world. In many parts of the world, food
processing is only a developing industry and it is usually a
"feast or famine” situation. That is, much food is available at
the time of harvest or kill and due to lack of preservation it is
not preserved and, thus, only consumed during the production
season(s).
The food industries constantly seek young men and women
that know the profession of food processing, science, and tech-
nology. Opportunities are commensurate with one’s
experiences, desires, education, and ability to grow and
contribute to his or her chosen firm. The challenge is greater
today than ever before for bright young minds to excel and
contribute and move to the forefront as the leaders of
tomorrow. The industry needs these bright young minds and
their many contributions.
8 FUNDAMENTALS OF FOOD PROCESSING AND TEcHNOLOGY

Nearly every Land Grant College or University and many other higher education
systems offer programs of study in Food Science, Food Technology, Food Business and
Marketing and/or Food Production. Of course, we all must eat and with a large portion
of us eating out these days, there are many opportunities in the restaurant, hospitality,
hotel and hospital trade for food trained personnel to excel. Food is essential, but in
most cases it must be preserved to make it available and the food processing business is
the connecting link in that great chain known as “from the gate to the plate”.