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Understanding Food Technology With Food Technology Assignment Experts
The field in food science that deals with the production processes of food is known as food technology.
Food preservations were the main concentration area of food technology in the early times.
Here is a list of some developments in food technology that changed our world.
Instantized milk powder- When the milk is evaporated to dryness and milk powder is formed, it is known as instantized milk powder. This process increases the shelf life of the milk. As compared to milk, milk powder has a longer shelf life. D.D. Peebles was the first person to develop milk powder. Milk powder has become a basis for many products that can be rehydrated.
Freeze drying- When the product is freeze, the pressure is lowered and the ice is removed with the process of sublimation, it is known as freeze-drying. It was first used in the pharmaceutical industry. Large-scale freezing was done on coffee. It was the first industrial use of the process which was successful. The stages in freeze-drying are pre-treatment, freezing and annealing, primary drying, and secondary drying. Different applications of freeze-drying are pharmaceuticals and biotechnology, freeze-drying of foods such as coffee, fruits, etc., technology industry, taxidermy, etc.
High temperature and short time processing- When products are heated or cooled rapidly in high temperatures, it is known as high temperature and short time processing. The different technologies used in this process are direct heating systems, indirect heating systems, flash cooling, and homogenization. This process is mostly used to sterilize liquid products. Milk was first developed in the 1960s by this process.
Decaffeination of coffee and tea- Decaffeination means removing the caffeine from tea, coffee beans, cocoa, and other caffeine-related products. In Europe, around 1900, the first decaffeination of coffee and tea was done on a commercial basis.
Process optimization- When there are adjustments made in the process to optimize the results, it is known as process optimization. The food processes nowadays are more efficient. Process optimization has helped food technology in many ways. There are different forms in which oil-saving technologies are now available.
These developments in food technology have changed a lot for us. Imaging the food process without these developments seems to be impossible. These developments have been accepted by people effectively.
The process that prevents the growth of the microorganisms in the food is known as food preservation. It also slows down the oxidization of fats that cause rancidity. Food preservatives are used in many packed food items to prevent them from spoiling. There are traditional techniques as well as modern industrial techniques to preserve food items.
The traditional techniques include cooling, freezing, boiling, heating, canning, fermentation, etc.
The modern industrial methods include pasteurization, freeze-drying, vacuum packing, biopreservation, irradiation, etc.
The process of converting the agricultural product into a food item or any form of food in other forms is known as food processing.
The different forms of processing foods are grinding grans, cooking food, or complex food processing that is done in the industry.
Food processing has its benefits and drawbacks.
The process of food processing can be categorized into 2 categories which are primary food processing, secondary food processing, and tertiary food processing.
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