Fat 3103 Food Product Development Technology Introduction PDF

Document Details

ConstructiveRhythm1106

Uploaded by ConstructiveRhythm1106

Ts Dr Maryana Mohamad Nor

Tags

food technology food science food product development food industry

Summary

This document is an introduction to a food technology course, FAT 3103, likely for a university or college undergraduate program. It covers learning outcomes, basic food science concepts, and an overview of food product development.

Full Transcript

FAT 3103 FOOD PRODUCT DEVELOPMENT TECHNOLOGY SEMESTER SEPTEMBER 2017/2018 Ts Dr Maryana Mohamad Nor 1 TRENDS AND INNOVATION FAT 3103 FOOD PRODUCT IN FOOD DEVELOPMEN T TECHNOLOGY...

FAT 3103 FOOD PRODUCT DEVELOPMENT TECHNOLOGY SEMESTER SEPTEMBER 2017/2018 Ts Dr Maryana Mohamad Nor 1 TRENDS AND INNOVATION FAT 3103 FOOD PRODUCT IN FOOD DEVELOPMEN T TECHNOLOGY PRODUCT WEEK 1 DEVELOPMENT WEEK 1 LEARNING OUTCOMES Properties of Foods 1.Classification of Food Products Food Biotechnology 2.New Product Success Equation 3.Factors Relating to New Product Failures 4.Basic Food science sensory characteristics of foods 5.Effects of processing nutritional properties 3 WHAT IS…. 1. market trends https://www.innovamarketinsights. com/trends/top-food-trends-2024/ 2. Market insight https://themalaysianreserve.com/2 024/08/06/global-consumer-food- beverage-industry-insights- around-market-size-key-trends- and-forecast-2024-grand-view- research-inc/ 4 WHAT IS…. 4. Customers and consumers 5. Market Value Added: a calculation that shows the difference between the market value of a company and the capital contributed by all investors, both bondholders and shareholders 6. Technology-Readiness Level 7.pre-commercialization 8. Commercialization 9. Economical viable: The project is feasible and determined that it has more benefits than costs, based on cost-benefit analysis 10. Technical viable:the evaluation of whether the resources available, including staff, hardware, and software, can meet the technical5 requirements for a digitization project AIMS OF FOOD INDUSTRY The aims of the food industry today: 1. To extend the period during which a food remains wholesome (the shelf life) by preservation techniques which inhibit microbiological or biochemical changes and thus allow time for distribution, sales and home storage. 2. To increase variety in the diet by providing a range of attractive flavours, colours, aromas and textures in food (collectively known as eating quality, sensory characteristics or organoleptic quality); a related aim is to change the form of the food to allow further processing (for example the milling of grains to flour). 3. To provide the nutrients required for health (termed nutritional quality of a food). 4. To generate income for the manufacturing company. 6 1.CLASSIFICATION OF FOOD PRODUCTS 1.1 Properties of Foods 1.2 Food Biotechnology FAT 3103, February 2014 7 1.1 PROPERTIES OF FOODS FAT 3103, February 2014 8 7 CATEGORIES OF FOOD Vegetables. Fruits. Grains. Protein Foods. Dairy. Oils & Solid Fats. Added Sugars. Beverages. 9 Physical 1. Freezing, Melting, and Properties Boiling Point. of Food 2. Heat Transfer. 3. Size and Thickness. 4. Deformation. 5. Density and Specific Gravity 6. Refractive Index. 7. Water Activity (aW) 8. Viscosity FAT 3103, February 2014 10 PHYSICAL PROPERTIES OF FOOD 1.Freezing, Melting, and Boiling Point. Freezing point (Fp) is the temperature at which a liquid turns into a solid when it is cooled. Melting point (Mp) is the temperature at which a solid melts, and boiling point (Bp) is when a liquid turns to vapor. A good reference to use to compare these temperature points against is water 2. Heat Transfer. the ability of heat to be conducted through the food. This is important for cooking times and rates, and the ability of heat to penetrate and sterilize food effectively. Many factors affect heat transfer rates in food. For example, Specific heat capacity, FAT 3103, February 2014 11 Thermal conductivity, Thermal diffusivity 3.Size and Thickness. The size and thickness of fresh produce are influenced by genetics and the environment in which they are grown in. For example, tomatoes can be large or plum-sized, depending on the variety. 4. Deformation. The ability to fracture and be reduced into smaller particle sizes. This property is taken advantage of in grinding, pulping, and milling. The ability of a material to deform can give you an idea of its internal structure and moisture content. Hard and finer materials have fewer lines of weakness in them and, therefore, will take more energy to deform. 5. Density and Specific Gravity. Density is the ratio of the density of a material to its volume. It is calculated as mass divided by volume. The unit is g/cm3 or kg/m3. It tells how compact a food material is. FAT 3103, February 2014 12 6. Refractive Index (Brix) The refractive index of a substance refers to its ability to bend light. As light passes from one medium (air) to the next (water), light speed slows down and bends. Hence, the light reflecting off the pen to your eyes makes it look like the pen is bent, too. The more dissolved solids present in food, the greater its influence on light-bending. refractive index is used to quantify the amount of sugar in a liquid food product using a refractometer. 7. Water Activity (aW) Water activity refers to how available water is in a food material. Water can either be in a bound state or a free form. If free, it is readily available to take part in chemical reactions or supply microorganisms with food to grow. Water activity ranges from 0 to 1 where 0 means no free water (bone dry) and 1 means maximum free water (pure water). FAT 3103, February 2014 13 8.Viscosity is used when referring to the thickness of liquid foods. It is the internal resistance to flow. It’s basically how thick or how runny a liquid is. For example, water has a low viscosity (runny) compared to ketchup or corn syrup (thick). several flow behaviors are usually discussed. These include: 1.Newtonian flow: Flow property where the material keeps the same thickness no matter how much mix it e.g. water and most juices 2.Pseudoplastic flow: The fluid becomes thinner the more mix it e.g. yogurt 3.Dilatant flow: The fluid becomes thicker the more mix it e.g. corn starch suspension 4.Bingham Plastic: A fluid that will flow only after a certain stress is added e.g. ketchup 5.Viscoelastic flow: A fluid that can flow like a liquid and also has bouncing properties like an elastic. FAT 3103, February 2014 14 Chemical Properties 1. Moisture of Food content 2. pH 3. Acidity 4. Pigments 5. Enzymes FAT 3103, February 2014 15 CHEMICAL PROPERTIES OF FOOD 1. Moisture content Moisture content is an important test done in the food industry since it may affect spoilage rates, texture, palatability and product cost. For example, high moisture content is likely to increase spoilage rates due to higher chemical and microbial activity. Lack of water can cause such textures as, hardness, crumbliness, and gumminess where they are not desired, or may provide improved palate-enhancing textures such as tenderness, softness and smoothness. Foods with higher moisture content are more costly to transport, hence they may increase product cost. 2. pH pH stands for potential hydrogen. It represents the relative basicity or acidity of a substance to other substances based on the amount of hydrogen present in the solution. 16 3. Acidity Acidity is the percentage of acids present in the food. While pH provide you with information on the relative amounts of acids present, taking the acidity of a food material will tell you exactly how much acid is present. Acidity is caused by the presence of acidic compounds in food. These acids play a significant role in providing the degree of sourness of the food, which can modify flavor and aroma. 4. pigments Pigments are the compounds in food that gives them their color. For example, vegetables are green due to the presence of chlorophyll. Apart from green, food comes in all the colors of the rainbow. Each of these colors is due to a pigment or the combination of pigments in the food. FAT 3103, February 2014 17 5.Enzymes Enzymes are proteins that speed up the rate of chemical reactions. Humans, animals, plants and all life forms need them to support life. Without enzymes, we could not eat, breathe, move, or digest food. In food, they are responsible for countless biochemical reactions, including growth, maturity, and decay. As enzymatic activity increases, foods tend to decay and spoil faster. Therefore, food processing activities such as cooking, freezing, and acidification (adding acid) are essential in controlling their activity. FAT 3103, February 2014 18 1.2 FOOD BIOTECHNOLOGY FAT 3103, February 2014 19 FOOD BIOTECHNOLOGY ? 20 ADVANTAGES OF FOOD BIOTECHNOLOGY 1. Increased Nutritional Value Certain food crops are being altered, using methods to control gene expression, so they produce higher concentrations of known nutrients and disease-fighting compounds. An example of this is tomatoes bred to produce higher amounts of lycopene, a compound that has been linked to lower blood cholesterol levels, and lower risk of breast and prostate cancers. 21 2. Higher Quality Crops Agricultural biotechnology research has resulted in the development of many Pathogen-resistant crops, able to fight disease and produce increase yields and/or improved quality. While some quality enhancements are purely cosmetic, others that increase yields could result in more food for impoverished nations. A multitude of genetically altered crops have been developed for resisting disease caused by fungi, molds and insects. Some of the means of engineering resistance include cloning of genes for recombinant or pathogen-related proteins into plants, or for antisense and siRNAs that block pathogenesis 22 3. Packaging To Reduce Spoilage Plastic wraps that prevent food from spoiling inhibit the growth of bacteria, and some are even edible! Natural antibiotic substances derived from sources such as cloves, oregano, thyme and paprika have been combined with controlled-release biodegradable polymers (smart polymers) to create plastics that can prevent biofilm formation 23 4. Reduced Health Risk Some plants that are used to produce vegetable oils are being genetically modified so the fatty acids we extract from them are better for our health. Plants have been altered to produce more linoleic acid, the beneficial fatty acid found in fish. In others, genetic modifications have been done to reduce the saturated fatty acids they produce. One example of a plant with altered gene expression to improve the quality of the product, is the soybean that has been developed to produce more stearic acid, thus giving soybean oil better heat stability, to match the properties of trans-hydrogenated fatty acids. With this alteration, less hydrogenated oils can be utilized for the same traditional purposes as hydrogenated oils 24 2. NEW FOOD PRODUCT SUCCESS EQUATION Defining and meeting Positioned correctly at Meet target corporate consumer the shelf logistics and needs and and in the media financial expectations imperatives Proper The packaging right and food Success preparation CONCEPT DEVELOPMENT PROCESS: THE STEPS IN FOOD PRODUCT DEVELOPMENT 27 FAT 3103, February 2014 28 IDEATION GENERATION MARKET PLACE WITHIN THE THE ENVIRONMENT COMPANY WITHOUT THE MARKETPLACE FAT 3103, February 2014 29 SCREENING FAT 3103, February 2014 30 FEASIBILITY ▪ Regulation, technology and finance FAT 3103, February 2014 31 1.Regulation: Comply with state/ federal/global 2.Technology : a. formulation: varying ingredients, processing parameters, etc. b. ingredient: availability to be purchased year- round or seasonally c. processing: equipment will be used, already existing/ new purchase d. facilities: available for purchasing should be considered 3. Finance: a. understanding production cost and marketing cost b. fixed cost (equipment, building, property taxes) c. variable cost (utility, fuel, labor) FAT 3103, February 2014 32 ORGANIZATIONAL AND DISCIPLINE ORIENTED APPROACH Manufacturing Engineering R&D/Packaging Marketing Consumer insights 3. FACTORS RELATING TO NEW PRODUCT FAILURES 1) Off-based targeting 2) The food did not perform 3) The packaging was not right 4) The name, positioning, and advertising did not connect with the product 5) The trade had a different “interpretation” of the product 6) The product was inconsistent with corporate strengths or financial goals FAT 3103, February 2014 35 FAT 3103, February 2014 36 4.BASIC FOOD SCIENCE FOOD SCIENCE Food Science is a multi- disciplinary field involving 10 area: 1.Food composition ( CHO,fat and oil, protein,H2O and vit & Min) 2.Food Microbiology (food safety & preservation) 3. Food Chemistry (maillard reaction, lipid oxidation and enzymatic oxidation) 4. Food Processing &Preservation (Thermal, Non- thermal, Fermentation, FAT 3103, February 2014 38 Dehydration) 5. Food Engineering ( Heant & Mass Transfer, Packaging) 6. Sensory Evaluation 7. Food Safety & Quality Assurance (GMP,HACCP, Food Law and Regulations) 8. Nutrition (Nutritional Labelling, Fortification &Enrichment) 9. Food Additive and Functional Ingredient (Emulsifier, Stabilizer, Preservative, Flavor Enhancer) 10. Food Biotechnology FAT 3103, February 2014 39 LIQUIDS, SOLIDS AND GASES ▪ Liquids, gases and some solids (for example powders and particulate materials) are termed ‘fluids’ and can flow without disintegration when a pressure is applied to them. However, solids deform when pressure is applied to them. ▪ The transition from solid to fluid and back is known as a phase transition and this is important in many types of food processing ▪ Water phase tansition? ▪ Phase transition takes place isothermally at the phase transition temperature by release or absorption of latent heat, and can be represented by a phase diagram. 41 DENSITY AND SPECIFIC GRAVITY ▪ Density of foods is important in separation processes and differences in density can have important effects on the operation of size reduction and mixing equipment. ▪ The density of a material is equal to its mass divided by its volume and has units of kg/m3. ▪ The density of materials is not constant and changes with temperature (higher temperatures reduce the density of materials) and pressure. This is particularly important in fluids where differences in density cause convection currents to be established. 43 VISCOSITY ▪ Viscosity is an important characteristic of liquid foods in many areas of food processing. ▪ For example the characteristic mouth feel of food products such as tomato ketchup, cream, syrup and yoghurt is dependent on their consistency or viscosity. ▪ The viscosity of many liquids changes during heating, cooling, concentration, etc. and this has important effects on, for example, the power/ pressure needed to pump these products. ▪ Viscosity may be thought of as a liquid’s internal resistance to flow. ▪ A liquid can be envisaged as having a series of layers and when it flows over a surface, the uppermost layer flows fastest and drags the next layer along at a slightly lower velocity, and so on through the layers until the one next to the surface is stationary. ▪ The force that moves the liquid is known as the shearing force or shear stress and the velocity gradient is known as the shear rate. ▪ If shear stress is plotted against shear rate, most simple liquids and gases show a linear relationship (line A in Fig. 1.1) and these are termed Newtonian fluids. ▪ Examples include water, most oils, gases, and simple solutions of sugars and salts. ▪ Where the relationship is non-linear (lines B–E in Fig. 1.1), the fluids are termed ‘non-Newtonian’. ▪ Many liquid foods are non-Newtonian, including emulsions and suspensions, and concentrated solutions that contain starches, pectins, gums and proteins. ▪ For all liquids, viscosity decreases with an increase in temperature but for most gases it increases with temperature. ▪ These liquids often display Newtonian properties at low concentrations but as the concentration of the solution is increased, the viscosity increases rapidly and there is a transition to non- Newtonian properties. CLASS OF NON-NEWTONIAN FLUIDS Pseudoplastic fluid (line B in Fig. 1.1) – viscosity decreases as the shear rate increases (e.g. emulsions, and suspensions such as concentrated fruit juices and pure´es) Dilatant fluid (line C in Fig. 1.1) – viscosity increases as the shear rate increases. (This behaviour is less common but is found with liquid chocolate and cornflour suspension.) Bingham or Casson plastic fluids (lines D and E in Fig. 1.1) – there is no flow until a critical shear stress is reached and then shear rate is either linear (Bingham type) or non-linear (Casson type) (e.g. tomato ketchup) Thixotropic phase – the structure breaks down and viscosity decreases with continued shear stress (most creams) Rheopectic phase – the structure builds up and viscosity increases with continued shear stress (e.g. whipping cream) Viscoelastic material – has viscous and elastic properties exhibited at the same time. When a shear stress is removed the material never fully returns to its original shape and there is a permanent deformation (e.g. dough, cheese, gelled foods). 49 SURFACE ACTIVITY ▪ A large number of foods comprise two or more immiscible components, which have a boundary between the phases. The phases are known as the dispersed phase (the one containing small droplets or particles) and the continuous phase (the phase in which the droplets or particles are distributed). ▪ One characteristic of these systems is the very large surface area of the dispersed phase that is in contact with the continuous phase. ▪ In order to create the increased surface area, a considerable amount of energy needs to be put into the system using for example a high-speed mixer or an homogeniser. DROPLETS ▪ Droplets are formed when new surfaces are created. ▪ However, at the surface the net attraction is towards the bulk of the liquid and as a result, the surface molecules are ‘pulled inwards’ and are therefore in a state of tension (produced by surface tension forces). ▪ This causes liquid droplets to form into spheres because this shape has the minimum surface area for the particular volume of liquid. EMULSIONS ▪ Chemicals that reduce the surface tension in the surface of a liquid are termed surface active and are known as ‘surfactants’, ‘emulsifying agents’ or ‘detergents’. ▪ By reducing the surface tension, they permit new surfaces to be produced more easily when energy is put into the system (for example by homogenisers) and thus enable larger numbers of droplets to be formed. ▪ There are naturally occurring surfactants in foods, including alcohols, phospholipids and proteins and these are sometimes used to create food emulsions (for example using egg in cake batters). ▪ However, synthetic chemicals have more powerful surface activity and are used in very small amounts to create emulsions. ▪ Others are used in detergents for cleaning operations. FOAMS ▪ Foams are two-phase systems which have gas bubbles dispersed in a liquid or a solid, separated from each other by a thin film. ▪ In addition to food foams, foams are widely used for cleaning equipment. ▪ The main factors needed to produce a stable foam are: a low surface tension to allow the bubbles to contain more air and prevent them contracting gelation or insolubilisation of the bubble film to minimise loss of the trapped gas and to increase the rigidity of the foam and a low vapour pressure in the bubbles to reduce evaporation and rupturing of the film. ▪ In food foams, the structure of the foam may be stabilised by freezing (ice cream), by gelation (setting gelatin in marshmallow), by heating (cakes, meringues) or by the addition of stabilisers such as proteins or gums. 5. EFFECTS OF PROCESSING ON THE SENSORY CHARACTERISTICS OF FOODS ▪ There are a number of definitions of ‘quality’ of foods, which are discussed by Cardello (1998). ▪ To the consumer, the most important quality attributes of a food are its sensory characteristics (texture, flavour, aroma, shape and colour). ▪ These determine an individual’s preference for specific products, and small differences between brands of similar products can have a substantial influence on acceptability. ▪ A continuing aim of food manufacturers is to find improvements in processing technology which retain or create desirable sensory qualities or reduce the damage to food caused by processing. RHEOLOGY AND TEXTURE ▪ The texture of foods is mostly determined by the moisture and fat contents, and the types and amounts of structural carbohydrates (cellulose, starches and pectic materials) and proteins that are present. ▪ Changes in texture are caused by loss of moisture or fat, formation or breakdown of emulsions and gels, hydrolysis of polymeric carbohydrates, and coagulation or hydrolysis of proteins. ▪ The texture of foods has a substantial influence on consumers’ perception of ‘quality’ and during chewing, information on the changes in texture of a food is transmitted to the brain from sensors in the mouth, from the sense of hearing and from memory, to build up an image of the textural properties of the food. ▪ Perception of food quality through texture may be seen in a number of stages: an initial assessment of hardness, ability to fracture and consistency during the first bite a perception of chewiness, adhesiveness and gumminess during chewing, the moistness and greasiness of the food, together with an assessment of the size and geometry of individual pieces of food a perception of the rate at which the food breaks down while chewing, the types of pieces formed, the release or absorption of moisture and any coating of the mouth or tongue with food. ▪ Rheology is the science of deformation of objects under the influence of applied forces. ▪ When a material is stressed it deforms, and the rate and type of deformation characterise its rheological properties. ▪ A large number of different methods have been used to assess the texture of food, including: ▪ Texture profiling by sensory methods using taste panels (e.g. Bourne, 1982), ▪ Quantitative Descriptive Analysis (QDA), described by Clark (1990), and ▪ Empirical methods in which measurements of the forces needed to shear, penetrate, extrude, compress or cut a food are related to a textural characteristic. TASTE, FLAVOUR AND AROMA ▪ Taste attributes consist of saltiness, sweetness, bitterness and acidity ▪ The taste of foods is largely determined by the formulation used for a particular food and is mostly unaffected by processing. ▪ Exceptions to this include increased sweetness due to respiratory changes in fresh foods and changes in acidity or sweetness during food fermentations. ▪ Fresh foods contain complex mixtures of volatile compounds, which give characteristic flavours and aromas, some of which are detectable at extremely low concentrations. ▪ These compounds may be lost during processing, which reduces the intensity of flavour or reveals other flavour/aroma compounds. ▪ Volatile aroma compounds are also produced by the action of heat, ionising radiation, oxidation or enzyme activity on proteins, fats and carbohydrates. ▪ The perceived aroma of foods arises from complex combinations of many hundreds of compounds, some of which act synergistically. ▪ In addition, the perceived flavour of foods is influenced by the rate at which flavour compounds are released during chewing, and hence is closely associated with the texture of foods and the rate of breakdown of food structure during mastication. FAT 3103, February 2014 61 COLOUR ▪ Methods to assess the colour and appearance of foods are described by MacDougall (1984). Many naturally occurring pigments are destroyed by heat processing, chemically altered by changes in pH or oxidised during storage. ▪ As a result, the processed food may lose its characteristic colour and hence its value. ▪ Synthetic pigments are more stable to heat, light and changes in pH, and they are therefore added to retain the colour of some processed foods. ▪ Maillard browning is an important cause of both desirable changes in food colour (for example in baking or frying, and in the development of off-colours (for example during canning and drying). EFFECTS OF PROCESSING ON NUTRITIONAL PROPERTIES ▪ Many unit operations, especially those that do not involve heat, have little or no effect on the nutritional quality of foods. ▪ Examples include mixing, cleaning, sorting, freeze drying and pasteurisation. ▪ Unintentional separation of water-soluble nutrients (minerals, water-soluble vitamins and sugars) also occurs in some unit operations (for example blanching, and in drip losses from roast or frozen foods. ▪ Heat processing is a major cause of changes to nutritional properties of foods. ▪ Good way: Gelatinisation of starches and coagulation of proteins improve their digestibility, and anti-nutritional compounds (for example a trypsin inhibitor in legumes) are destroyed. ▪ Bad way: Destroys some types of heat-labile vitamin, reduces the biological value of proteins (owing to destruction of amino acids or Maillard browning reactions) and promotes lipid oxidation. ▪ Oxidation is a second important cause of nutritional changes to foods. This occurs when food is exposed to air (for example in size reduction or hot-air drying) or as a result of the action of heat or oxidative enzymes (for example peroxidase or lipoxygenase). ▪ The main nutritional effects of oxidation are: the degeneration of lipids to hydroperoxides and subsequent reactions to form a wide variety of carbonyl compounds, hydroxy compounds and short chain fatty acids, and in frying oils to toxic compounds. the destruction of oxygen-sensitive vitamins. ▪ The importance of nutrient losses during processing depends on the nutritional value of a particular food in the diet. ▪ Vitamin losses are significant in foods which largely consumed by community rather than in those which either are eaten in small quantities or have low concentrations of nutrients. ▪ In industrialised countries, the majority of the population achieve an adequate supply of nutrients from the mixture of foods that is eaten. ▪ Losses due to processing of one component of the diet are therefore insignificant to the long-term health of an individual. ▪ However, possible exceptions are the special dietary needs of pre-term infants, pregnant women and the elderly. In these groups there may be either a special need for certain nutrients or a more restricted diet than normal. PREVIEW… ▪ Classification of Food Products ▪ Properties of Foods ▪ Food Biotechnology ▪ New Product Success Equation ▪ Factors Relating to New Product Failures ▪ Basic Food science ▪ Effects of processing ▪ sensory characteristics of foods ▪ nutritional properties THANK YOU 67 68

Use Quizgecko on...
Browser
Browser