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Food and Beverages processing by application heat

Food and Beverages processing by application heat

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Published by bernolim
i do not own this but i publish this for the intention it will be use for learning. this work is done by my friend. louise pilones
i do not own this but i publish this for the intention it will be use for learning. this work is done by my friend. louise pilones

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Published by: bernolim on Sep 25, 2011
Copyright:Traditional Copyright: All rights reserved

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06/01/2013

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F
OOD
 
and
 
B
EVERAGES
Processing
Frances Louise PilonesBS-ChE III
 
Food & Beverages Processing
Food processing is the set of methods and techniques used totransform raw ingredients into food or to transform food into otherforms for consumption by humans or animals either in the home orby the food processing industry. Food processing typically takesclean, harvested crops or butchered animal products and uses theseto produce attractive, marketable and often long shelf-life foodproducts. Similar processes are used to produce animal feed.*the food and beverages industry is all companies involved inprocessing raw food materials, packaging, and distributingthem. This includes fresh, prepared foods as well as packagedfoods, and alcoholic and nonalcoholic beverages. Any productmeant for human consumption, aside from pharmaceuticals,passes through this industry.
 
Four food and beverage processing
Ambient-Temperature Processing-
methods used to preparefreshly harvested food, to alter the size of foods, to mixingredients or to separate components of food are described.Each of these operations is used either to aid subsequentprocessing or to alter the eating quality of a food.
Processing by Application of Heat-heat
is used to supply thelatent heat of vaporization of water. Heat treatment is one of the most important methods used in food processing.
Processing by the Removal of Heat -
a reduction in thetemperature of a food retards all changes that take place duringstorage.
Post-Processing Operation -
an ancillary method of improvingthe eating quality of some foods is to coat the food withbreadcrumbs, batter or sweet coatings.

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