Dehydrating foods is a way of preserving them and reducing their bulk weight. By reducing bulk weight, transportation efficiency and cost can be reduced. Moisture content of dehydrated foods is generally between 1-5%. It is generally impossible to get a final moisture content of 0%. Factors affecting heat transfer during drying includes: Surface area Temperature […]
Objective: To cure and bake chicken Theory: Curing of meat is a food preservation method. In this method, a cure mix is applied to meat and allowed to penetrate the tissues. Application can be done by dry rub, immersion or injection. In this lab we are following the immersion method. Two primary ingredients in the […]
Objective: To prepare yogurt and cheddar cheese Theory: Fermentation is used in food processing to develop unique flavors and textures. In yogurt making a starter culture is used to acidify milk by producing lactic acid. The drop in pH causes casein to move closer to its isoelectric point resulting in coagulation. There are two […]
Objective: To prepare pizza Theory: You can apply the same principles in making pizza dough as in bread making. Like bread, pizza is made with the basic ingredients of flour, yeast, water and salt. The production of pizza dough is a fermentation process whereby yeast metabolize fermentable sugars in the dough to produce carbon […]
Heat Heating is a means of food preservation and is also important in improving organoleptic and nutritional quality of food. Heat transfer involves movement of energy from a substance with high temperature to another that has a lower temperature. It can be via one of three methods or in combination Conduction: heat transfer from one […]
Microorganisms are living organisms that cannot be seen with the naked eye. They are so small that you need a microscope to see them. Some are good and useful, for example the bacteria in our intestinal tract that aids in digestion. Some are used in food processing such as bread, wine, cheese and yogurt production. […]
