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.

This quiz covers key concepts in food technology and biotechnology, focusing on rice production and drying methods. Participants will explore the importance of moisture content and effective drying processes. Additionally, the quiz highlights hydrothermal processing and its impact on rice quality.