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Cal Poly Pomona EWS 425 - Food Technology

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Food TechnologyWHAT IS FOOD?3 Categories:ChemicalsPhysical FormAcidity LevelDietWhat is Food ProcessingMaking plants edibleForms of Food ProcessingFood Processing TodayFermentationSlide 13FermentationFavorite Fermented FoodsDetoxification TechnologyLeaching ProcessDebittering OlivesSlide 19MillingCA Storage and RipeningWaxingCutting, Trimming, PeelingBlanchingCookingFreezing and RefrigerationCuring and SmokingDehydrationCanningPasteurizationFood PackagingSlide 32Slide 33Food TechnologyAna Y. BernalTami Lomma Haley NiaziMisty Schumaker Robert WuEWS 425April 19, 2005The ProfessionalsWHAT IS FOOD?Definitions:Food – “anything which, when taken into the body, serves to nourish or build up tissue or supply body heat” (Medical Dictionary)“Food makes your body work, grow, and repair itself.” (healthyeatingclub.com)Misty Schumaker3 Categories:ChemicalsPhysical FormAcidity LevelMisty SchumakerChemicalsMacronutrients-major nutritional components that are present in relatively large amounts Micronutrients-major nutritional components that are present in relatively small amountsFlavorsColorsAdditivesToxinsMisty SchumakerPhysical FormSizeCan affect the extent to which nutrients are digested and absorbed Nutrition- the sum of processes involved in taking in nutrients and breaking them down and utilizing themMisty SchumakerAcidity LevelUsesalters the rate at which the stomach is emptied, food is digested in the small bowels, and the acidity level of the urine Tastesacid = souralkaline = soapy Misty SchumakerDietMisty SchumakerWhat is Food ProcessingFood Processing- the process of making food safe to eat.Making plants edibleDetoxification/ DebitteringForms of processing- removal of toxins and fermentation, milling, controlled storage and packaging, preservation, cooking, and freezing.Robert WuMaking plants edibleAcorns, olives,sago, taro, and breadfruit.PreparationCooking Related to technologyRobert WuForms of Food Processing Removal of toxins & fermentationMillingStorage and RipeningWaxingCutting, Trimming, PeelingBlanchingCooking Freezing and RefrigerationCuring and SmokingDehydrationPasteurizationRobert WuFood Processing TodayTechnology todayCurrent uses of food preparation“Super-Size Me”Robert WuFermentationFermentation is one of oldest forms of food preservation technologies in the worldFermented food involves techniques and procedures that woman have discovered and developed over the centuriesIndigenous fermented foods include bread, cheese, beer, and wine Tami LommaFermented drinks were being produced over 7,000 years ago in BabylonBread making probably originated in Egypt over 3,000 year agoIn Mesopotamia, brewing was a home industry. The brewers were often women Tami LommaFermentationFermentation, initiated by the action of micro-organisms occurs naturally and is often part of the process of decay, especially in fruits and vegetablesIn the case of beer or wine it is a method by which organisms such as yeast obtain their energy by converting sugars into other chemical compounds, particularly carbon dioxide Tami LommaFavorite Fermented FoodsChocolate CoffeeCiderTeaBeerWinePicklesSauerkrautSoy sauceVinegarYogurtTabasco sauce Tami LommaDetoxification TechnologyRunning close behind to woman’s accomplishment in cultivation of plants is her achievement in making harvested plants edible Many of our earliest foods required that the toxins or poisons be removed before eating Other plants required that the bitter taste be removed before eatingA number of toxin removal methods were cultivated by women, notably Acorn and Olive debittering Tami LommaLeaching ProcessAcorns were an essential food source for many Native Americans Acorns were cracked with stones, hulled, cleaned and pounded into flour with a stone pestle The acorns are rinse with water until all the bitter tannic acid is removedThis entire food process was incredibly laborious work for these women Tami LommaDebittering OlivesOlives that sustained Mediterranean cultures also went through a process of debitteringEvidence suggests that olives were cultivate in Crete as long ago as 2,500 B.C.Raw olives contain an alkaloid that makes them bitter and unpalatableThe olivil can be removed by an incredibly exhaustive treatment with pure water which must be change often Tami LommaDetoxification TechnologyAdditional foods needing toxins removed before eating, Taro, Sago, Breadfruit, and Yams Women’s involvement in detoxification technology lead directly to inventions diverse as the stone pestle, graters, sieves and strainers, and mallets Tammi LommaMillingProcess of grinding foods, such as grainResults in loss of nutrientsHALEY NIAZICA Storage and RipeningProcess of storing foods in a controlled atmosphereAllows foods to be available year roundDoes not effect the nutritional valueHALEY NIAZIWaxingProcess of adding an artificial coat of wax to some fruits and vegetablesImproves appearanceSlows the loss of moisture and wiltingHALEY NIAZICutting, Trimming, PeelingProcess of removing inedible portions of foodLoss of nutrients when the skin is removedTrimming meat can result in loss of energy and saturated fatHALEY NIAZIBlanchingProcess of heating foods with steam or water without cooking the foodPrepares food for stages of food processingSome water soluble nutrients are lostHALEY NIAZICookingProcess that produces the desired texture and flavorMakes food easier to digest and removes toxic elementsPressure cooking is the process of cooking foods at a higher temperature for a shorter period of timeCooking can result in a loss of nutrientsHALEY NIAZIFreezing and RefrigerationProcess of storing foods at lowtemperaturesSome frozen fruits and vegetableshave more nutrients than fresh foodsFreezing and refrigeration slows the growth of microorganismsIce crystals may form during freezing that effect taste and texture of thawed foodsFoods include: meat, fish, eggs, milk, fruits and vegetablesHALEY NIAZICuring and SmokingCuring is a process that involves adding spices and salts to meat productsSmoking is a flavoring technique that slowly cooks meat products over a low wood


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