Intent of Food Processing
A Brief Look at Some Origins of Food Processing
Ensuring Safe Food (HACCP)
Food Preservation
Pillars of Preservation
Foodborne Illness, Infections and Intoxication
Intrinsic and Extrinsic Factors that Affect or Control Microbial Growth
Biological Preservation, Organic Intrinsic Parameters: Acids. pH & Water Activity
Extrinsic Parameter: Storage Temperature, Headspace Gases
Food Packaging
Food Packaging – The milk bag
Hurdle Technology
Thermal Processing
Blanching, Pasteurization and Commercial Sterilization
Microbial Inactivation
D-values, Z-values, and the 12D Process
Using D and Z values to Preserve Nutrients
Milk Pasteurization Considerations
Biological Preservation
Fermentation
Bacterial Fermentation
Yeast Fermentation
Chemical Preservation
Classes of Preservatives
Class 1-3 Microbial Inhibitors
Class 4 Antioxidants
Refining and Separation
Refining of Sucrose From Sugarcane and Sugar Beets
Refining Starch
Edible Oil Refining
Milk Fat Separation-Centrifugation
Milk Fat Separation-Churning
Valorization and Molecular Refining
Size Reduction
Liquid Size reduction
Dispersions
Sedimentation and Creaming
Ostwalds’ Ripening
Mechanical, Pressure, & Ultrasonic Homogenization
Two-Stage High-Pressure Processing
Dispersion Interfaces and Amphiphilic Molecules
DLVO Theory and the Gibbs-Marangoni-Effect
Chemical Modifications
Lipid Modifications
Hydrogenation
Blending & Interesterification
Bromination
Starch Modifications
Etherification & Esterification of Starch
Succinylation & Cationic Starch
Crosslinking & Thermal Treatment of Starch
Starch Saccharification
Ultra-Processed Foods (UPFs) and the NOVA Classification
Ultra Processed Foods
NOVA Classification