Food and Food Technology

Chapter 1
INTRODUCTION TO
FOOD & FOOD TECHNOLOGY
1. Food
2. Food package
3. Food technology
4. Systematic view of food technology
Van Viet Man LE 1

HCMC University of Technology
Chapter 1: Introduction to Food and Food Technology
1. Food
Definition:
Mixtures of chemicals (organic chemicals) originated
from plants and animals, are used for human oral
consumption with the purpose of nutrition.
Van Viet Man LE 2

1. Food
Food classification: many classification methods

 According to chemical composition
 Food rich in carbohydrate
 Food rich in protein
 Food rich in lipid
 Mixed food
Van Viet Man LE 3

1
1. Food
 According to food function
 Nutrition: energy and chemical elements for human body
 Disease prevention or treatment, health promotion
 Others
Van Viet Man LE 4

1. Food
 According to processing method and production scale
 Fresh food
 Processed food at home scale
 Processed food at large scale: industrial food
Van Viet Man LE 5

1. Food
Criteria for food quality evaluation
According to natural sciences:
PHYSICS CHEMISTRY BIOLOGY
PHYSICO-CHEMISTRY BIOCHEMISTRY
FOOD PACKAGES
Van Viet Man LE 6

2
1. Food
Criteria for food evaluation

 Physical properties
 Weight, volume
 Diameter, thickness, spread factor
 Density, viscosity
 Hardness, elasticity, crispiness…
Van Viet Man LE 7

1. Food

 Chemical composition
 Nutrients: water, carbohydrate, protein, lipid, vitamins, minerals

 Toxic compounds
 Raw materials
 Processing technology
 Microorganism
 Food additives and processing aids
 Others: affecting positively human health
Van Viet Man LE 8
1. Food
 Physico-chemical properties
 Emulsion/ suspension/ foam/ gel stability
 Water/oil holding capacity
Van Viet Man LE 9

3
1. Food
Van Viet Man LE 10

Van Viet Man LE 11

Van Viet Man LE 12

4
Van Viet Man LE 13
1. Food

 Biological characteristics
 Microorganisms
 Insects, parasites
 Energy
 Other biological values
Van Viet Man LE 14

Van Viet Man LE 15

5
Van Viet Man LE 16

1. Food
 Biochemical characteristics
 Enzyme activity
Van Viet Man LE 17


1. Food
Analytical methods for food quality evaluation
 Biological/ Microbiological methods
 Physico-chemical methods (Instrumental methods)
 Sensorial methods
Biological/ Physico-chemical/ Sensorial

characteristics of food
Van Viet Man LE 18

6
1. Food
Criteria for food selection for consumers
 Safe
 Nutrition
 Bioactive compounds
 Sensory properties
 Others
Van Viet Man LE 19

Chapter 1
INTRODUCTION TO
1. Food
2. Food package
3. Food technology
Van Viet Man LE 20


2. Food package
Food packaging
- Containment
- Protection
- Identification
- Convenience
- Attractiveness
- Promotional appeal
- Re-use
- Economy
Van Viet Man LE 21
7
2. Food package
Package classification
Van Viet Man LE 22


2. Food package
Primary package
Glass package
Van Viet Man LE 23


2. Food package
Primary package
Metal package
Van Viet Man LE 24

8
2. Food package
Primary package
Plastic package
- Pouch
- Bottle
Van Viet Man LE 25


2. Food package
Primary package Paper package
Van Viet Man LE 26


2. Food package
Primary package Multilayer package
Van Viet Man LE 27

9
2. Food package
Polyethylene; Polyamide, Ethylene vinyl alcohol; Polyvinylidene chloride
Van Viet Man LE 28


2. Food package
Van Viet Man LE 29


2. Food package
Van Viet Man LE 30

10
2. Food package
Primary package of food products
Van Viet Man LE 31


2. Food package
Secondary package
Van Viet Man LE 32


2. Food package
Secondary package
Van Viet Man LE 33

11
2. Food package
Food packaging systems
- Filling and sealing
- Package forming
- Package cleaning, sterilizing, cooling, drying
- Labeling, marking
- Inspecting, detecting, check-weighing
- Wrapping
- Palletizing, depalletizing
- Conveying, accumulating
- Feeding, orienting, placing
Van Viet Man LE 34

2. Food package
- Conventional packaging
- Modified atmosphere packaging
- Smart packaging
Van Viet Man LE 35


2. Food package
Liquid food
- Atmospheric filling
- Aseptic filling
- Isobaric filling
Van Viet Man LE 36

12
2. Food package
Solid food
- Powder/ flour filling
- Grain filling
- Snack filling
- Others
Van Viet Man LE 37

2. Food package
Other types
Van Viet Man LE 38

Chapter 1
INTRODUCTION TO
1. Food
2. Food package
3. Food technology
Van Viet Man LE 39

13
3. Food technology
Transformations
Raw material Product
Technology: Science including systems of different

methods to transform raw materials into product.
4 aspects:
 Science of raw materials
 Production line
 Equipments
 Production management
Van Viet Man LE 40

3. Food technology
3.1. Science of raw materials
Raw materials in food industry:

 Plants
 Animals
Organism (Biology)
Van Viet Man LE 41


3. Food technology
Classification of food technology by raw materials:
 Cereal processing
 Fruit and vegetable processing
 Tea, coffee and cocoa processing
 Edible oil processing
 Sugar production
 Bakery and confectionary processing
 Meat and egg processing
 Dairy processing
 Fishery and seafood processing
Van Viet Man LE 42
14
3. Food technology
Contents:
a) To investigate: structure, chemical composition and
properties of raw materials
 Standardize raw materials

 Suggest production line
Van Viet Man LE 43


3. Food technology
Contents:
b) To investigate: transformations of raw materials in all
operations of the production line
 Select optimal technological parameters

 Select technical solutions to overcome
the troubles in the production line
Van Viet Man LE 44


3. Food technology
Contents:
Transformations of raw materials: 5 groups

 Physical
 Chemical
 Physico-chemical
 Biological
 Biochemical
Van Viet Man LE 45

15
3. Food technology
3.2. Production line
Production line: schema of different operations in a

determined order to transform raw material into a product
Operation (process): a technique or a method to transform
a raw material into an intermediate product with a
determined quality
- Flowchart by blocks
- Flowchart by equipments
Van Viet Man LE 46

AMF Water Skimmilk powder Additives
Heating Heating
Mixing
Filtration Sediment
Deaeration
Gas
Homogenization
Sterilization
Aseptic
Packaging
package
Sterilized milk
Van Viet Man LE 47
Van Viet Man LE 48

16
3. Food technology
Classification of operations in food industry:

a) According to natural sciences:
 Physical operations
 Fluid mechanics: sedimentation, filtration,
centrifugation…
 Mechanics: milling, pressing, homogenization…
 Heating: blanching, frying, baking…
 Cooling and freezing
 Chemical operations: hydrolysis, neutralization,
hydrogenation.
Van Viet Man LE 49

3. Food technology
a) According to natural sciences :

 Physico-chemical operations: extraction, distillation,
coagulation, crystallization, drying…
 Biological operations: artificial maturation, germination,

inoculum preparation, fermentation…
 Biochemical operations: chemical operation with

enzymatic catalysis
Van Viet Man LE 50

3. Food technology
b) According to technological purpose:
 Preparation
 Exploitation
 Processing
 Preservation
 Improvement
Van Viet Man LE 51

17
3. Food technology
c) According to mechanization level:
 Manual
 Mechanical
 Automatic
Van Viet Man LE 52


3. Food technology
Notes:
 Each operation exhibits different technological purposes:
 In 1 production line
 In different production lines
 To transform 1 raw material into 1 intermediate product
with a determined quality, different operations can be
selected
Van Viet Man LE 53


3. Food technology
3.3. Equipments
 Materials
 Equipment selection:
 Principle
 Application
 Synchronization
 Mechanization and automation
Van Viet Man LE 54

18
3. Food technology
3.3. Equipments
Classification of industrial operations according to

working principle of the equipments:
 Batch operation
 Semi-continuous operation
 Continuous operation
Van Viet Man LE 55


3. Food technology
3.4. Production management
 Personal
 Production plan and control
Food quality management: ISO, TQM, HACCP…
 Product distribution
 Product storage
Van Viet Man LE 56


3. Food technology
3.5. How to design a food production-line
1st step: Characterization of food product
2nd step: Selection of materials
3rd step: Selection of production line
4th step: Evaluation
Van Viet Man LE 57

19
3. Food technology
Characterization of food product
Who will use the product ?
When will the consumers use the product ?
Why will the consumers use the product ?
Van Viet Man LE 58


3. Food technology
Characterization of food product
 Product description
 Product quality
 Direct package and product label
 Indirect package
 Storage conditions and product shelf-life

Van Viet Man LE 59

3. Food technology
Materials selection
Main materials
 Functions
 Criteria for selection
Van Viet Man LE 60

20
3. Food technology
Materials selection
 Food ingredients, additives and processing aids
 Functions
 Criteria for selection

Van Viet Man LE 61

3. Food technology
Selection of production-line
Selection of flowchart
Selection of operation
Van Viet Man LE 62


3. Food technology
Evaluation
Criteria for evaluation
Van Viet Man LE 63

21
Chapter 1
INTRODUCTION TO
1. Food
2. Food package
3. Food technology
Van Viet Man LE 64

2.5. Systematic view in Technology
Raw materials Transformations Product
Production line
Production
Equipments
management
Economic efficiency
Quantity Quality
Van Viet Man LE 65
Plant
 Cereal
 Fruit, vegetable
 Sugar cane/beet Plantation
 Tea, coffee, cocoa
 Oil seed Treatment Storage
Harvesting
Animal
 Meat Minimum Industrial
processing processing
 Egg Feeding
 Milk
 Fish, seafood Catching

Fresh Materials
for Industrial
food
processing food
AGRICULTURE POST-HARVEST TECH. FOOD TECH.
Van Viet Man LE 66

22
 Food – Industrial food
 Food – Culture
 Food – Culture – Technology
Van Viet Man LE 67

Development tendencies for food industry
 Food project
 New food product
 New technology
Van Viet Man LE 68

23

Food and Food Technology

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food and Food Technology

Uploaded by

Copyright:

Available Formats

Chapter 1

Van Viet Man LE 1

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 2

Chapter 1: Introduction to Food and Food Technology

Food classification: many classification methods

Van Viet Man LE 3

 Nutrition: energy and chemical elements for human body

 Disease prevention or treatment, health promotion

Van Viet Man LE 4

Chapter 1: Introduction to Food and Food Technology

 Processed food at home scale

 Processed food at large scale: industrial food

Van Viet Man LE 5

Chapter 1: Introduction to Food and Food Technology

PHYSICS CHEMISTRY BIOLOGY

Van Viet Man LE 6

Criteria for food evaluation

Van Viet Man LE 7

Chapter 1: Introduction to Food and Food Technology

Criteria for food evaluation

 Nutrients: water, carbohydrate, protein, lipid, vitamins, minerals

Chapter 1: Introduction to Food and Food Technology

 Emulsion/ suspension/ foam/ gel stability

 Water/oil holding capacity

Van Viet Man LE 9

Van Viet Man LE 10

Van Viet Man LE 11

Van Viet Man LE 12

Chapter 1: Introduction to Food and Food Technology

Criteria for food evaluation

Van Viet Man LE 14

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 15

Van Viet Man LE 16

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 17

Chapter 1: Introduction to Food and Food Technology

 Biological/ Microbiological methods

 Physico-chemical methods (Instrumental methods)

Biological/ Physico-chemical/ Sensorial

Van Viet Man LE 18

Van Viet Man LE 19

Van Viet Man LE 20

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 22

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 23

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 24

Van Viet Man LE 25

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 26

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 27

Polyethylene; Polyamide, Ethylene vinyl alcohol; Polyvinylidene chloride

Van Viet Man LE 28

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 29

Chapter 1: Introduction to Food and Food Technology

Van Viet Man LE 30

Van Viet Man LE 31

Chapter 1: Introduction to Food and Food Technology