JIMMA UNIVESITY

JIMMA INISTITUTE OF TECHNOLOGY

School of chemical engineering

Food process technology I
Target year 5th regular student

Prepared by Bune E.
Chapter one
Lecture 1
 INTRODUCTION
1.1 general aspect of food industries
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• Food Technology: What It Is + Why It

Matters
food technology plays a key role in the
lifecycle of the food we eat.
To grow and process tasty and nutritious food
on a scale to feed billions of people,
 nature sometimes needs a little help. That’s
where food technology comes in.
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The Importance of Food Technology
• Regardless of whether it’s a school, government, food
scientist, or corporation developing food tech, the purpose of it
is to meet the growing demand for safe and healthy food
across the globe.
Advancement in food science, food system innovation, and
technology leads to:
• reduced plant and crop disease,
• improved food quality,
• safer food consumption,
• a wider variety of food items,
• better food preservation techniques, and
• less food waste.
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• As human civilization expanded, the first processed food

products, like bread and wine, were introduced to prolong the
shelf life of raw ingredients by turning them into edible items
that lasted longer than the ingredients .
• Dr. Perez-Santos points to Appert’s invention of canning as a
“turning point” in food science and technology, as it allowed
for food preservation on a much larger, more industrial scale.
• Another notable development in food technology includes the
development of the pasteurization process by French scientist
Louis Pasteur in the 1860s, who discovered that heating items
like milk would kill bacteria and make them safer for
consumption.
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• Besides, changes in lifestyle, increasing mobility and

globalization have increased the demands for various types
of products, making the research for newer technologies
necessary,
• Therefore, food fortification is done by adding the nutrient
that is lacking in the food stuffs or condiments to ensure
that minimum dietary requirements are met. Some examples
are iodized salt, folic acid added to flour, vitamin A added
to oils/fats. Increasing prevalence of diseases like heart
disease and diabetes and concern about wellness, has made
it
• necessary for scientists to alter the nutrient content of foods,
for example reducing the Calorie content of processed
foods in several ways such as using artificial sweeteners.
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• Likewise fat from ice creams is replaced by

specially treated proteins which give ice cream the
smooth texture associated with fat but the energy
value is reduced. Also, consumer perceptions about
food have changed.
The demand for foods free of chemicals, pesticides
and preservatives, yet having a longer shelf life and
retaining their natural flavor and appearance, is
rapidly increasing.
All this has increased the importance of food
processing and technology as a discipline and there
is a huge demand for food technologies
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• Basic concept
food industry encompasses any company that
produces, processes, manufactures, sells and
serves food, beverage and dietary
supplements. It refers to all stages of the
process, including design, construction,
maintenance and delivery of solutions to the
customer in the industry of animal nutrition
and the food industry.
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Food Processing: It is the set of methods and

techniques used to transform raw ingredients
into finished and semi-finished products.
Food processing requires good quality raw
materials from either plant and/or animal source
to be converted into attractive, marketable and
often long shelf-life food products.
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Food Technology:
 Technology is the science and application of scientific, as well as
socio-economic knowledge and legal rules for production.
 Food technology uses and exploits knowledge of Food Science
and Food Engineering to produce varied foods.
 Study of Food Technology gives in-depth knowledge of science
and technology, and develops skills for selection, storage,
preservation, processing, packaging, distribution of
safe, nutritious, wholesome, desirable as well as affordable,
convenient foods.
 Another significant aspect of food technology is to save and
utilize all the food produced
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• Components of Food Technology

• Food analysis and chemistry

• Food Quality Factors and their Measurement

• Nutritive aspects of food constituents and effect of

processing and handling

• Food microbiology, mycology, and toxicology

• Food processing and engineering

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 Food Science:
. It is a distinct field involving the application of basic
sciences such as chemistry and physics, culinary arts,
agronomics and microbiology It is a broad discipline
concerned with all the technical aspects of food,
beginning with harvesting or slaughtering and ending
with cooking and consumption.
 Food Scientists have to use the knowledge us to
understand the nature and properties of food.
 changes that occur at various stages from harvest
through different processes and storage, causes of their
spoilage and the principles underlying food processing.
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 Food microbiology - the positive and negative interactions between

micro-organisms and foods

 Food preservation - the causes and prevention of quality degradation

 Food engineering - the industrial processes used to manufacture food

 Product development - the invention of new food products

 Sensory analysis - the study of how food is perceived by the

consumer's senses

• Food chemistry - the molecular composition of food and the

involvement of these molecules in chemical reactions.

 Development of Food Processing and Technology
 Research in the field of Food Technology has been conducted
for decades. In 1810, development of the canning process by
Nicolas Appert was a decisive event. Canning had a major
impact on food preservation techniques.
 Later Louis Pasteur’s research, in 1864, on spoilage of wine
and his description of how to avoid spoilage was an early
attempt to put food technology on a scientific basis. Besides
wine spoilage, Pasteur conducted research on production of
alcohol, vinegar, wines, beer and souring of milk.
 He developed ‘pasteurization’- the process of treating milk to
destroy disease producing organisms.
 Pasteurization was a significant advance in ensuring
microbiological safety of food
 importance of Food Processing and Preservation

 Foods are subject to physical, chemical and biological

deterioration.
 Food deterioration is associated with spoilage,
development of off-flavors, deterioration of textures,
discoloration and loss of nutritional value in varying degrees,
reducing aesthetic appeal and rendering it unfit/unsafe for
consumption.
 A number of factors can lead to food deterioration or spoilage
e.g. pests, infestation by insects, inappropriate temperatures
used for processing and/or storage, excessive exposure to light
and other radiations, oxygen, moisture.
 Food is also contaminated by micro organisms [bacteria,
fungus and moulds) or chemicals such as pesticides.
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Food can also be spoiled due to degradation by
naturally present enzymes (a specific class of
protein molecules that act as biological
catalysts to accelerate chemical reactions).
In addition, physical and chemical changes in
certain constituents of food from plant and
animal sources occur soon after harvesting or
slaughtering, altering the food quality.
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Methods by which food is preserved
spoiling after harvesting or slaughtering date back to
prehistoric times.
• The oldest methods were sun drying, controlled
fermentation, salting/pickling, candying, roasting,
smoking, baking and using spices as preservatives.
• These tried and tested techniques are still used although,
with the advent of industrial revolution, new methods
have been developed.
• Food processing incorporates the general characteristics
of different classes of foods and principles of food
science, chemistry, food microbiology,
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Some food preservation methods
1. Application of heat,
2. Removal of water moisture,
3. Lowering of temperature during storage,
4. Reduction of pH,
5. Controlling the availability of oxygen.
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• 1.2 composition of food , quality and nutritional aspect
 Our body requires carbohydrates, proteins, fats, enzymes, vitamins and

minerals for a healthy growth.

 However, our body cannot produce all these nutrients. Hence, food is the

only source to obtain these nutrients in an adequate quantity. If we don‘t get

these nutrients in sufficient amount, then we may suffer from a number of

health problems.

 So a balanced diet is always recommended which is defined as a diet

containing carbohydrate, protein, fat, dietary fibres, vitamin & minerals in

right proportion. Carbohydrates, proteins, and fats ,All three provide energy

(measured in calories), but the amount of energy in 1 gram differs:

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Food quality
Typically, the term food quality represents the sum of all properties and attributes of a

food item that are acceptable to the customer. These food quality attributes include

appearance, including size, shape, gloss, color, and consistency, texture, flavor, and

nutritional content.

• Appearance Factors
Include such things as;
o Size
o Shape
o Different forms of damage
o Transparency
o Color
o Consistency
o gloss
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• Texture Factors
Texture Refers to those qualities of food that we can feel either with
the fingers, the tongue, the palate or the teeth.
A departure from an expected texture is a “quality defect”.
• Expected texture
– Chewing gum to be chewy
– Crackers and potato chips to be crisp
– Steak to be compressible and shearable between the teeth
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• Flavor factors
Flavor , combination of both taste and smell
Largely subjective
Hard to measure because of difference of opinion:
People differ in
– Their sensitivity to detect different tastes and odors
– Their preference
– Their cultures
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• Additional Quality Factors

• Nutritional Quality
• Sanitary Quality May not always be apparent by sensory observation.
• keeping quality
• Nutritional Quality
Can be assessed by chemical or instrumental analyses for specific nutrients,
Animal feeding tests or equivalent biological tests must be used in many
common in evaluating the quality of
– protein sources
– Interacting variables
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• protein level
• amino acid composition
• digestibility
• absorption of amino acid
• Sanitary Quality usually measured by counts of bacteria,
yeast, mold, and insect,fragments sediment levels
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• Keeping Quality or storage stability

Measured under storage and handling conditions stimulated
conditions:
– extremes of temperature
– extremes of humidity
– other variables
• Principles of Quality Control
• Raw Material Control
– The use of good and sound raw material is of primary importance
for the achievement of the required end product of consistent
quality.
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• The Importance of Raw Material Selection

• A poor raw material cannot be converted into a good finished
product.
• In food processing;
- General rule:- the effective methods must be carefully
applied to conserve the original qualities of the raw materials
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Nutrition aspect of foods
 Food supplies both the energy for all of the body’s functions and the
building blocks for growth and maintenance. Even in fully grown adults
there is a requirement for energy and to build and maintain body
components that are being replace.
 For example, the human stomach is constantly being lost and replaced. Also,
there is increasing evidence that diet plays a major role in our defense against
disease, including chronic diseases such as cancer and heart disease. Mental
processes and behavioral attitudes appear to be influenced by nutritional status
and specific nutrients.
 FOOD AND ENERGY

• The food scientist must consider the nutritive aspects of food two
points of view:
 first, what nutrients do foods contain and what is a human’s
requirement for these; and
 second, what are the relative stabilities of these nutrients and how
are they affected by food processing, storage, and preparation.
• Food is the “fuel” which supplies chemical energy to the body to
support daily activity and synthesis of necessary chemicals within
the body.
• The major sources of energy for humans and other animals are
carbohydrates, fats, and proteins.
• In addition to supplying energy, these nutrients have other specific
functions, but their conversions to energy are of fundamental
importance. The energy value of foods is measured in heat units
called calories.
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• ROLES OF CARBOHYDRATES, PROTEINS, AND
FATS IN NUTRITIOIN
 carbohydrates, proteins, and fats in many ways are
interrelated and intercom veritable in animal metabolism.
 Although dietary carbohydrate is an economical source of
calories and provides rapidly available energy for a
variety of physiologic functions,
 the body can fulfill its energy and carbon requirements
from proteins and fats. It also can synthesize blood
glucose, liver glycogen, the ribose sugar components of
nucleic acids, and other important biological
carbohydrates from proteins and fats.
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1.3 characteristic feature of processed and natural food

For us, processed foods are defined as foods that have been
somewhat removed from their natural state as a result of
chemical, biological and/or mechanical manipulation.
Whole foods on the other hand are largely unaltered and appear
pretty much as they would do in nature.
. For products natural refers to minimally processed and
contains no artificial additives. Practically all foods are
processed in some manner.
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• So saying a food is processed doesn't always mean it is not a

healthy food choice. Food is processed for food safety or
convenience reasons like shelf life or to make it a quicker to
fix product. Our milk is pasteurized which means it is
processed to keep it safe from bacteria and does not mean it is
not a healthy food choice.
 Classification of processed food
1. Unprocessed or minimally processed foods
 If you eat a tomato from your garden you are eating an
unprocessed food. As stated, most foods go through some sort
of processing.
 Minimally processed foods such as bagged carrots, chopped
lettuce and raw nuts are healthy and the processing they have
undergone are mostly for sake of convenience.
 Minimally processed foods sometimes contain additives used
to preserve the properties of the original food and to make
transporting foods possible.
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2. Processed culinary ingredients

Processed culinary ingredients are substances obtained directly
from unprocessed or minimally processed foods or from
nature.
They are altered by processes such as pressing, refining, grinding
and in other manners so that they can be used in the cooking
process.
Examples include sugar obtained from the cane, syrup from
maple trees and vegetable oils extracted from olives or seeds.
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3. Processed foods
• Also known as “Lightly Processed Foods” this category
includes foods like tomatoes, green beans, tuna, and
berries that are canned or frozen soon after harvesting.
• They may have one or two added ingredients, such as
salt, sugars or oils and seldom have more than 3 or 4
ingredients.
• Commons foods such as breads, cheeses and pastas are
examples of lightly processed foods. Packaged items with
only a few high-quality added ingredients (e.g., herbs,
spices, oils) might also be considered lightly processed,
such as some pasta sauces, and salad dressings.
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4. Heavily/Ultra Processed food
• Many foods in this category are called “Junk Food”.
• These are foods made with five or more ingredients and are
filled with sugars, oils, fats, salt, anti-oxidants, stabilizers,
and preservatives.
• Generally speaking ultra processed foods include lots of
added stuff that doesn’t occur naturally.
• Ultra-processed foods account for about 90% or almost all of
the addetives.
• Nearly all the food in this category are unhealthy and eating
too many foods in this category increases the risk not only of
obesity and diabetes and they are associated with a
heightened risk of cardiovascular disease.
Material and energy balance