INTRODUCTION TO FOOD TECHNOLOGY

INTRODUCTION
The Importance and Source of Food

 The raw products major sources: the plant and

animal
 We still rely on the agricultural lands, lakes, rivers,
and the seas for their origin in forests and wildlife.
 In many parts of the world, they still constitute
important sources of food
Plant Products
 Grains (cereals): wheat, corn, sorghum,
barley, oats, rye, millets, rice, adlay,
buckwheat
Plant Products
 Pulses: beans (redkidney), lima beans, navy
beans, peas, lentils, broad beans, cowpea
(chickpea), vetch (fitches).
Plant Products
 Fruits:
Tropica fruits: banana, pineapple, papaya, guava,
etc.
Subtropical fruits: Citrus fruits, persimmon tunas,
olive, etc.
Deciduous fruits: Pome, Apple, Grapé, pear, etc.
Stone fruits: peach, cherry, plum, apricot.
Berries, strawberries, raspberries, …
Melons and squashes: cantaloupe, honeydew,
watermelon, squashes.
Plant Products
 Vegetables
Leaf vegetables: cabbage, brussels sprouts,
spinach, celery, etc.
Root vegetables: carrot, radish, parsnip,etc.
Seeds: green peas, green beans, lima beans, etc.
Other: cauliflower, broccoli, cucumber, onions, etc.
Plant Products
 Tuber products
Potatoes, sweet potatoes, taro, cassava, etc.
Plant Products
 Nuts
Almond, beech, breadnut, peanut, etc.
Plant Products
 Fungi
Fat type bakers’ yeast, brewers’ yeast, food yeast
Protein type champignon, truffles, etc.
Plant Products
 Manna
Ash tree, oak, tamarisk, alhagi
Sugar cane, sugar beet, maple syrup, palm sugar.
Plant Products
 Oilseeds soybean
Olive, cottonseed, groundnut, sunflower, palm
kernels, coconut, sesame, etc.
Plant Products
 Seaweeds
Laver, nori, kombu, wakame
Plant Products
 Beverage ingredients
Coffee, tea, yerba mate, miscellaneous, etc.
Food products
 The above given items are major items of
plant and animal origin that compose the
multitude of food articles available at present-
day markets.
Sugars: cane, beet, maple, corn.
Starches: corn, potato, cassava (manioc),
arrowroot, sago, wheat.
Flour, bread, and cereals.
Confectionery products.
Canned foods
Frozen foods.
Food products
 Present food products
Dried (dehydrated) foods.
Pickled and marinated foods.
Salted and cured foods.
Dairy products: market milk (homogenized,
cheese, butter, cultured milks, ice cream, dry
nonfat solids, milk concentrates.
Meat products: sausages, hams, luncheon meats,
meat extract, pastes.
Seafood products: fillets, fish sticks, breaded
shrimp, sausages, pastes.
Food products
 Present food products
Oleomargarine and other food fats and oils:
soybean, corn, sunflower, cotton seed, olive.
Jams and jellies
Fermented foods: pickles, sauerkraut, fish sauces.
Fermented beverages: wine, beer.
Soft drinks: carbonated and still drinks.
Mixes: baking, soup.
Soybean products.
Corn products.
Food products
 Present food products
Yeast: food yeast, bakers’ yeast, brewers’ yeast.
Fish flour.
Protein hydrolyzates.
Imitation foods (spun proteins, fruit drinks,
synthetic cream, meat etc.)
Raw material selection
 Definition of Quality
Degree of excellence and include such things as
taste, appearance, and nutrition content.
Quality Factors in Foods
 Appearance Factors
 Textural Factors
 Flavor Factors
 Additional Quatity Factors
Appearance Factors
 Size, shape, wholeness, different forms of
damage, glass, color, consistency, size and
shape, easily measured, important factors in
federal and state grade (US)
 Size:
Approximated by weight after rough grading
Ex. Determining the weight of dozen eggs
 Shape:
Have more than visual importance
The grades of certain types of pickles include the
degree of curvature
Appearance Factors
 Color and Gloss:
Color is commonly and index of ripeness and
spoilage:
Ex: Potatoes darken in color as they are fried
Blenching of dried tomato powder on storage
Appearance Factors
 Consistency:
May be considered a textural quality attribute
Measured by viscosity of food:
Higher viscosity – higher consistency
Lower viscosity products – lower consistency
 Texture Factors:
Texture Refers to those qualities of food that we can
feel either with the fingers, the tongue, the palate or the
teeth. A departure from an expected texture is a
“quality defect”.
Expected texture: Chewing gum to be chewy, Crackers
and potato chips to be crisp, etc.
Texture Factors
Texture Refers to those qualities of food that we
can feel either with the fingers, the tongue, the
palate or the teeth. A departure from an expected
texture is a “quality defect”.
Expected texture: Chewing gum to be chewy,
Crackers and potato chips to be crisp, etc.
Flavor Factors
 A combination of both taste and smell
 Largely subjective
 Hard to measure because of difference of
opinion:
People differ in:
○ Their sensitivity to detect different tastes and odors
○ Their preference
○ Their cultures
○ Ex: Durian 
Additional Factors
 Nutritional Quality:
Assessed by chemical or instrumental analyses for specific nutrients;
Animal feeding tests or equivalent biological tests
Particularly common in evaluating the quality of:
○ Protein sources
○ Interacting variables of protein level, amino acid composition, digestibility, absorption
of amino acid
 Sanitary Quality:
May not always be apparent by sensory observation.
Mesured by counts of bacteria, yeast, mold, insect, fragments sediment lelvels.
 Keeping Quality or storage stability:
Measured under storage and handling conditions:
○ Extremes of temperature
○ Extremes of humidity
○ Other variables
Principles of Quality control
 Raw material control:
The use of good and sound raw material is of primary
importance for the achievement of the required end
product of consistent quality.
A poor raw material cannot be converted into a good
finished product.
 Process Control: technology parameters control
General rule:
○ the effective methods must be carefully applied to conserve
the original qualities of the raw materials
○ cannot improve the raw material
 Finished Product Inspection: Inspection of Product
quality
 Definition of Food Technology

 Food Technology is the application of food

science to the selection, preservation,
processing, packaging, distribution, and use
of safe, nutritious, and wholesome food.
Scope of Food Technology
 Food Technology developed as a discipline to
systematically organize and link the various kinds of
knowledge which are necessary to inform human
activity in food handling, processing, distribution and
marketing
 Food Technology applies :
 The principles and concepts of engineering to problems of
food handling and processing, and
 Studies the interrelationships between the properties of
materials and the changing methods of handling and
manufacturing them.
Food Business
 The food business may be characterized as:
Vulnerable to spoilage,
high volume,
low margin,
multiple products,
transportation intensive and
end user marketing intensive.
Components of Food Technology
 Food analysis and chemistry
 Food Quality Factors and their Measurement
 Nutritive aspects of food constituents and
effect of processing and handling
 Nutritive aspects of food constituents and
effect of processing and handling
 Food processing and engineering
Emerging trends in Food Technology
 Increased concern about the nutritional content of
technologically derived, refined foods is expressed
by both consumers and nutritionists.
 Dietary guidelines and nutrition education focus on
partially replacing refined foods with whole grains,
legumes, and other foods which retain their
biochemical unity.
 Concern about food safety issues is very strong.
Food scientists are responding to these nutritional
and safety concerns in a variety of ways,
 Increased attention to food interactions and
bioavailability of nutrients,
Emerging trends in Food Technology
 Improved analytical and detection methods,
and research and education in food safety.
 New product development, particularly in the
area of reduced-fat and reduced-calorie
products is predicted. New processing
technologies such as high energy electric pulse
processing, freeze concentration, and
hydrostatic pressure processing (which are
often not yet available in the U.S.) show
promise
 Biotechnology is a growing area.
Impact of developments in other
Technologies on Food Technology
 For the sake of completeness it should also
be mentioned that development of food
technology draws heavily on developments in
other technologies, such as those in steel,
tinplate, glass, aluminum, plastics,
engineering, instrumentation, electronics,
chemicals, and agriculture.
 Overview
Word food demands
 World Population Increase:
 Currently ~ 9 billion
800 BC 5 million people in the word
○ 1. It took 9500 years to get to 500 million
(From 800 BC to 1500 AD to multiply by 10)
○ 2. Between 1600 and 1856 world pop doubled
(1 billion in 200 years)
○ 3. From 1836 – 1930 pop doubled again
(2 billion in 80 years)
○ 4. From 1930 – 1975 pop doubled again
(4 billion in 45 years)
Word food demands
 Today:
Pop grow about 80 million per year (~ Germany
pop)
97% pop growth is occuring in the poorest part of
the world
By 2015, 23 cities have more than 10 million
inhabitants, 19 of them in developing countries
World Food Needs
World Food Needs
World Food Needs
World Food Needs
References
  http://www.ub.edu/web/ub/en/estudis/oferta_formativa/graus/fitxa/F/G1052/presentac
io/index.html
 http://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&v
ed=0CD8QFjAC&url=https%3A%2F%2Fround-lake.dustinice.workers.dev%3A443%2Fhttp%2Fwww.newagepublishers.com%2Fsamplecha
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llQ2gQG9b1iDK8Pg&sig2=ycgfeBuskhQFZMq0rTeOGA
 http://www.sciencedirect.com/science/book/9780126702569
 http://link.springer.com/chapter/10.1007%2F978-1-4684-6453-5_1#page-1
 http://en.wikipedia.org/wiki/Food_industry
 http://link.springer.com/chapter/10.1007%2F978-0-387-33957-3_13#page-1
 http://www.intechopen.com/books/food-industry/quality-management-importantaspects-
for-the-food-industry
 http://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=6&cad=rja&v
ed=0CFYQFjAF&url=https%3A%2F%2Fround-lake.dustinice.workers.dev%3A443%2Fhttp%2Fnptel.ac.in%2Fcourses%2F103107088%2F
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Discussion
 Topic 1: Fluid Flow in Food Processing
 Topic 2: Resource Sustainability
 Topic 3: Heat Transfer in Food Processing
 Topic 4: Preservation Processes
 Topic 5: Refrigeration
 Topic 6: Food Freezing
 Topic 7: Evaporation
 Topic 8: Psychrometrics
 Topic 9: Mass Transfer
 Topic 10: Membrane Separation
 Topic 11: Dehydration
 Topic 12: Supplemental Processes
 Topic 13: Extrusion Processes for Foods
 Topic 14: Packaging Concepts