Lesson 1_FOP Grade 10_Q1.pptx

Lesson 1: Scope, FOOD PROCESSI NG Basic Definition & Lesson 1: Scope, FOOD PROCESSI NG Basic Definition &  The transformation of raw materials into other forms of food products. What is Food Processing?...

Lesson 1: Scope, FOOD PROCESSI NG Basic Definition & Lesson 1: Scope, FOOD PROCESSI NG Basic Definition &  The transformation of raw materials into other forms of food products. What is Food Processing?  A process in which food and vegetable are prevented from getting spoiled, the color, taste, shelf life of food and nutritive values of food is also Whatpreserved is Food Preservation? To extend the shelf life To satisfy taste W HY P RO CE Make varieties of food SS For convenience F OOD ? To meet the requirements of W HY rapidly increasing P RO CE population SS F OOD ?  -Is the second largest producer of fruit and vegetables in the world. INDIA - 18% of total production wasted annually according to data from CIPHET. - For minimizing the wastages, Post Harvesting needed.  NOTES - Post harvest management largely determines the final W HAT I S quality. Some of the process POS T- includes cleaning, cooling, H ARVES T sorting, packaging M ANAGEME N T? Every day I have to E xerci s i n g exercise reg u la r l y a n d for at least 30 c ha n g i ng m y minutes, l if es t y l e t o drink at least 8 glasses b e h ea l t h i er. of water, get enough sleep and eat a healthy food.  Perishable Foods CL ASSES OF FOOD BASED ON Semi Perishable foods PE RI SHABI LI T Y OR Non-Perishable foods. SPOIL AGE  -are foods that spoil quickly within one or two PER ISHAB days. LE FOODS - meat, fish, poultry, most of fruits and vegetable  -If these foods are properly handled and S EMI- stored, they can last for PER ISHAB 1-2 weeks LE FOODS - some vegetables like onions, potatoes, garlics -these foods are those that generally last for NON- one year and do not PER ISHAB get spoil unless LE FOODS handled improperly  - is defined as process leading to the deterioration of safety, WHAT IS sensory quality or nutritional value of food. FOOD - any damage or injury SPOI L AGE? to food which is unsuitable for human consumption  Microbial spoilage DIFFERE NT Enzymatic spoilage T YPES OF Chemical spoilage FOOD SPOIL AGE Physical spoilage  Activities of enzymes present in food and activities of growth microorganisms CAUSES OF Insects, parasites and FOOD rodents Temperature (heat or cold) SPOIL AGE Moisture, light, and time Reaction with oxygen  -Structure and shape - spherical e.g., cocci - cylindrical e.g., bacilli Favorable - spiral e.g., spirilla and vibrio conditions - length is about 1 micron meter and for Growthrequire maximum moisture content of Bacteria-some bacteria cannot tolerate oxygen (anaerobic) e.g Clostridium - some arequire oxygen for growth (aerobic)  -Some can grow in an atmosphere devoid of oxygen but manage also in air e.g., Salmonella, E.coli Favorable -pH is require around 6 to 8 conditions -Bacteria spores are more resistant for Growthto most processing conditions than of Bacteriayeast or mold spores. -Some bacteria can grow below 20 Degrees Celsius (pschyophils) e.g., Lactobacillus  Favorable -Between 20 Degrees Celsius - 45 conditions Degrees Celcius (Mesophiles) e.g., for Growth Citrobacter of Bacteria -above 45 Degrees Celsius (thermophiles) e.g., Clostridium Bacillus Favorable conditions for Growth of Bacteria