Food Technology and Biotechnology Quiz

 Food Technology and Biotechnology of Foods and Beverages

•  Food technology and biotechnology are used in the production of foods and beverages.
•  Rice production and by-product use are discussed.
•  Rice has high water content (often above 20%) when harvested.
•  Drying rice to <14% prevents sprouting and microbial growth.
•  Various drying methods exist, including traditional (sun, air) and modern (batch, re-circulating, continuous flow, flash dryers).
•  Sun drying is discouraged due to the risk of cracking.
•  Effective drying involves a two-stage process: rapid reduction to ~18% moisture, followed by slow drying during storage at temperatures 3-6°C above ambient.
•  Hydrothermal processing improves the quality of rice.
• This includes soaking (60-65°C for 2-4hrs) to increase moisture content (approx. 30%), steaming (110-120°C for 20-30 min at atmospheric or higher pressure) to further increase moisture (approx 38%), achieving gelatinization and increased water uptake.
•  Drying to a safe water content (<14%) for milling complete grains.
•  By-products of rice processing (bran and other components) have various applications.
•  Bran can be used as animal feed or for the production of other products such as rice bran oil (easily stored due to stability against oxidation when extracted).
•  Other by-products have potential applications in the production of other products such as bioethanol, feed, or other food products.

Processing of Edible Vegetable Oils and Fats

•  Edible oils and fats are derived from the processing of seeds and nuts.
•  Processing factors influencing oil content, such as soil type, planting and harvesting time, and temperature fluctuations.
• Techniques for oil extraction include pressing and solvent extraction.
• Solvent extraction is generally used when the oil content is low
• There are different types of processing methods such as traditional solvent extraction methods or modern.
• Modern techniques may include electric sorting that uses light to distinguish between colors, as well as a drying/removal process to remove by-products including the bran or chaff (removal of husk).
• By-products are used to make animal feed or biodiesel, or other value-added products.
• Different methods of processing are applied depending on the oil content, and the desired by-products.

Wine Production

• Wine is produced by the fermentation of grapes.
• Grapes are harvested, sorted, destemmed, and crushed (or pressed).
• The must (juice from grapes) undergoes fermentation to produce alcohol.
• Different fermentation techniques yield different types of wine.
• Wine quality is affected by factors like grape variety, soil composition, growing conditions (temperature and rainfall), yield, and the methods used during processing.

Beer Production

• Beer is made from barley (or other grains) through a multi-stage process involving malting, mashing (breaking down starches into simpler sugars), fermentation, and finishing..
• Water is required for the process (quality important).
• Hops are added to give desired bitterness.
• Yeast is crucial for fermentation that converts sugars to alcohol and other by-products (including more complex flavors).
• Processes include boiling, cooling, fermentation, maturation, and filtration.

Fish Processing

• Handling and preserving fish includes freezing, drying, and smoking.
• Modern fish processing techniques include freezing.
• Traditional drying and smoking techniques also used.
• Fish processing involves cleaning, cutting, and packaging.
• Preservation techniques like freezing and drying.
• Quality control is important.