Texture rheology 1.Processing 2.Nutrition 3.Texture (sensory science) 4.Stability and properties
Texture & Rheology 1. Processing 2. Nutrition 3. Texture (sensory science) 4. Stability and properties
Food Science Technology ·Food Preservation Food Safety Food Quality
Food Science & Technology • Food Preservation Food Safety Food Quality
The Agriculture-Food Chain Production )Post-Harvest Processing Distribution Consumer Food is processed to extend shelf life, improve digestion,remove toxins and microorganisms,and add value Food processing has changed from art to a science and is highly mechanized. Diverse industry (type,size,duration) Largest industrial energy user in California Changing practices due to pop growth and shifts Low profit margins,older manufacturing plants
Food processing has changed from art to a science and is highly mechanized. • Diverse industry (type, size, duration) • Largest industrial energy user in California • Changing practices due to pop growth and shifts • Low profit margins, older manufacturing plants Production Post-Harvest Processing Distribution Consumer
Food Processing The food processing industry is changing with much more influence from consumers. 5 key issues: urbanization labor safety resource efficiencies value added processing
The food processing industry is changing with much more influence from consumers. 5 key issues: urbanization labor safety resource efficiencies value added processing
Beyond Canned Foods ·Aseptic Processing High Pressure Processing Pulsed Electric Field 。Ohmic Heating Food preservation technologies must render products free of High Intensity Pulsed Light pathogenic microorganisms. ·Electron Beam Must quantify microbial destruction to ensure food safety: -how technology works -destruction kinetics of microorganisms of interest
• Aseptic Processing • High Pressure Processing • Pulsed Electric Field • Ohmic Heating • High Intensity Pulsed Light • Electron Beam Food preservation technologies must render products free of pathogenic microorganisms. Must quantify microbial destruction to ensure food safety: -how technology works -destruction kinetics of microorganisms of interest
Mode of Action of Microbial Cell Destruction Advanced Processing Technologies ·Aseptic Processing Thermal effect ·High Pressure Proteins denatured Pulsed Electric Field Membrane rupture e Ohmic Heating Thermal Effect ·Pulsed light UV/Thermal effect lonizing radiation DNA damage
• Aseptic Processing Thermal effect • High Pressure Proteins denatured • Pulsed Electric Field Membrane rupture • Ohmic Heating Thermal Effect • Pulsed light UV/Thermal effect • Ionizing radiation DNA damage
Food Quality ·Nutrition ·Sensory Flavor Appearance Texture
Food Quality • Nutrition • Sensory Flavor Appearance Texture
Nutrition Qi ckTi ne?and a TI FF (Uhconpressed)deconpr essa are needed to see this pi cture
Nutrition Qui ckTi me?and a TI FF ( Uncompressed) decompressor are needed to see thi s pi cture
What "WE"Want To meet all goals of traditional preservation Safe and affordable,no nutritional deficiencies ·“Good'taste,color,flavor and texture To meet new goals Nutritious,fresh-like,easy to prepare To know how food prepared Texture Flavor Color Taste
• Safe and affordable, no nutritional deficiencies • “Good” taste, color, flavor and texture • Nutritious, fresh-like, easy to prepare • To know how food prepared Flavor Texture Color Taste
Flavor ·Taste ·Odor or smell
Flavor • Taste • Odor or smell
