Food Tecnology

Proteinsassist withgrowthandrepairof the body

can aerate a mixture

cancoagulate

Carbohydratesare needed to give the bodyenergy

there are two types of carbohydrate starchandsugar.

help to provide concentrated sources ofenergyand help toinsulatethe body in cold weather

there are saturated and polyunsaturated fats

Fats

Vitamins VITAMIN NEED FOR SOURCES

Vitamin A- good vision- green and yellow vegetables

- healthy skin- dairy products

- growth

Vitamin B- release of energy from foods- breads

- milk

- healthy skin- eggs

Vitamin B12- red blood cells- meat

- milk

- fish

Vitamin C- healthy skin - fruit

- protects cells- vegetables

- helps absorb iron

Vitamin D- helps absorb calcium- margarine

- strong teeth and bones- oily fish

Calcium healthy teeth and bonesIron formation of red blood cellsOther minerals that the body needs include potassium, sodium, magnesium and zinc

Minerals

Eggs are a source of calcium and iron.

Aerating

Coagulation

Preserving

Tenderising

Thickening

Treating foods

Binding

Bulking

Enrobing

Enriching

Fermentation

Combining foodsFlavouring

Shortening

Stabilising

Setting

Finishing

Icing

Browning

Glazing

Solution

Colloid

Emulsion

Foam

Gel

Suspension

Food structures

Additives

Natural additives

Artificial additives

Microorganisms in food are bacteria, mould and yeast

Food temperature

chilling

freezing

reheating

BriefMarket researchDesign specification

Food development

Sensory testing : ranking test rating test profile testManufacturing specification

Quality control

Testing

The most used materials in food packaging are plastics and MAP (Modified-Atmosphere Packaging)

Packaging materials

Material Advantages Disadvantages Uses

Glass- reusable- fragile- baby foods

- heat-resistant- safety issues- salad cream

- recyclabe- heavy- pickles

- keeps shape

- low cost

Metal- recyclabe- may react with food- soup cans

- lightweight- take-away containers

- impermeable- bottle tops

- withstands heat processing

Card/paper- easy to print on- not water-resistant- fruit-juice cartons

- cheap to produce

-biodegradable

- recyclabe-easily damaged- egg boxes

- can be moulded

- can be coated

- lightweight

Other materials

Layers of packaging

Primary packaging

Secondary packaging

Transit packaging

Food Labelling Regulations

Labelling

Social factors

Environmental factors

Ethical factors

Factors

Calorie controlled

Coeliac disease

Diabetes

Lactose intolerance

Nut allergy

Vegetarian

High fibre

Diets

Production system

One-off production

Batch production

Mass production

Continuous-flow production

Manufacturing methods

CAD is used for:Nutritional analysis software

Simulate changes to inputs and processes

Calculate costs and amounts

Packaging design and advertising decisions

Sensory profile software

Production flowcharts

Computer aided design

Computer aided manufacture Uses AdvantagesDisadvantages

- monitor temperature- more consistent results- expensive to set up

- reduces labour costs

- monitor weight- improves accuracy, reducing waste- needs skilled operators

- check ph- faster for high-volume production

- control conveyor belt speed- improved saftey and hygiene- can be slower for one-off or low-volume production

- monitor quantities of ingredients- easier monitoring

NamePurpose

Electronic scalesWeigh food accurately

DepositorPut exact amounts of ingredients into different containers at the same time

MandolinSlice food portions equally

Food processorBlends and mixes ingredients

Hand blenderUsed to pure food eg in soups

Dough hookMixing and kneading dough

Electric whiskWhisks ingredients saving time and effort

CuttersEnsure food is the same shape and size eg biscuit cutters

Temperature probeCheck temperatures in high risk foods

Tunnel ovenEnsures continuous even cooking using a conveyor belt

Deck ovenCooks a batch of several foods at the same time

Boiling vatsHuge drums used for cooking liquids eg soups, chocolate

Date-stamping machineLabel packaged food with a date stamp

Equipment

Components Advantages Disadvantages

- pizza bases- ensures consistency- less reliable - one manufacturer depends on another

- saves time and effort- components can be more expensive

- ready-made sauces- less skill required by staff- sensory qualities may not be as good as fresh ingredients

- ready-made cake mixes- less specialist equipment needed- sensory qualities may not be as good as fresh ingredients

- frozen pastry- can reduce costs- time needed for ordering and delivery

- ready-made icing- components bought in bulk

- stock cubes- reduces risk - high risk foods prepared elsewhere

Standard components

Hazard analysis:Biological hazard

Physical hazard

Chemical hazard

Personal hygiene

Reducing hazards

End