Create a clipboard you just clipped your first slide! Clipping is a handy way to collect important slides you want to go back to later. Now customize the name of a clipboard to store your clips. Description Visibility Others can see my Clipboard. Food Processing Industry India, upcoming SlideShare, loading. Show More, no downloads, no notes for slide. Food processing industry of indiaby group 2:NehasouvikbobyRahulVipul. Flow of presentation introduction Structural analysis of the industry reforms 10th and 11th five year Plans Budgets.
Industry production PowerPoint Templates
The origin of food processing goes all the way back to ancientEgypt, yet the period of those developments seems to symbolize the history of theculture of mankind and as man evolved from its ancient time, the processing of foodhas also entered a new every possible. Like wise, preservation of food shows some merits like it minimizes the risk of toxins and itsdoesnt gets spoiled easily like fresh foods. On the other hand its harmful on sonenutritional basis too. Fermentation and processing of food gives certain new kind of products. Fermentation is done with the use of micro-organisms. Processed foods as discussedabove are foods that are made for the consumption by humans or animals forexample. Processed Cheese and Yoghurt. Food spoilage is another important reason for making or producing processedfoods. The reason behind this spoilage is bacteria and yeast, but through certainpreventive measure it can be stopped. Food preservation can be done by certainmethods like dehydration, refrigeration, canning, freezing, salting, sugar, vaccumpacking, pasteurization and antibiotics. Thank you recommended LinkedIn Corporation 2018 Public clipboards featuring this slide no public clipboards found for this slide select another clipboard looks like youve clipped this slide to already.
Its toxin is denatured by cooking, though. Cooked mushrooms, handledpoorly and then canned, can support the growth of Staphylococcus aureus, whichproduces a toxin that is not destroyed by canning or subsequent steurization:Pasteurization is a process of heating a food, usually liquid, to a specifictemperature for a definite length of time, and then. Thisprocess slows microbial growth in e process of heating wine to preserve it longer was known in China sinceAD.1117, and is documented in Japan in 1568 in the diary tamonin-nikki, but themodern version was created by the French chemist and microbiologist louisPasteur, after whom. Unlike sterilization, pasteurization is not intended to kill all micro-organisms in thefood. Process of Pasteurization of milkAntibiotics:Nisin- It is often added to cheese to avoid the growth of endospore forming spoilagebacteria, its an example of bacteriocin, a protein that is produced by one bacterium andinhibits another. Nisin is present naturally in small amount in many dairy tamycin- an antifungal antibiotic used in foods. Conclusion:Thereby we conclude up this topic with a quick review about The food ProcessingIndustry. The productive enterprises concerned with food processing is Known asThe food Processing Industry. The food Processing is the process of transformingfood into other form for the consumption either by humans or animals resumes or The foodProcessing Industry.
Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum. Salting processSugar:Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form where the preserved material iscooked in sugar to the point of crystallisation and the resultant product is thenstored dry. This method is used for the skins of citrus fruit (candied peel angelica and ginger. A modification of this process produces glacé fruit such as glacé cherries where thefruit is preserved in sugar but is then extracted from the syrup and sold, thepreservation being maintained by the sugar content of the fruit and the superficialcoating of nning:Canning involves cooking food. It was invented by nicolas ods have varying degrees of natural protectionagainst spoilage and may require that the final stepoccur in a pressure cooker. High-acid fruits like strawberries require nopreservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes requirelonger boiling and addition of other acidic elements. Canning processLow acid foods, such as vegetables and meats require pressure canning. Foodpreserved by canning or bottling is at immediate risk of spoilage once the can orbottle has been ck of quality control in the canning process may allow ingress of water or st such failures are rapidly detected as decomposition within the can causes gasproduction and. However, there have been examples of poor manufacture (underprocessing) andpoor hygiene allowing contamination of canned food by the obligate anaerobeClostridium botulinum, which produces an acute toxin within the food, leading tosevere illness or is organism produces no gas or obvious taste and remains undetected.
Free microsoft PowerPoint Templates power point
sugaring (to prevent theirre-growth) and sealing within an airtight jar (to prevent recontamination). There are many traditional methods of preserving food that limit the energy inputsand reduce carbon intaining or creating nutritional value, texture and flavour is an important aspectof food preservation, although, historically, some methods drastically altered thecharacter of the food being many cases these changes have. Dehydration:Drying is one of the most ancient food preservation techniques, which reduceswater activity sufficiently to prevent or delay bacterial frigeration:Refrigeration preserves food by slowing down thegrowth and reproduction of micro-organisms andthe action of enzymes which cause food to rot. Theintroduction of commercial and domesticrefrigerators drastically improved the diets ofmany in the western world by allowing foods suchas fresh fruit, salads and dairy products to bestored safely for longer periods, particularly during Refrigeration processwarm weather. Freezing: Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months storage.
Cold stores provide large volume, long-term storage for strategic food stocksheld in case of national emergency in many countries. Vaccum Packing:Vacuum-packing stores food in a vacuumenvironment, usually in an air-tight bag orbottle. The vacuum environment stripsbacteria of oxygen needed for survival, slowing spoiling. Vacuum-packing iscommonly used for storing nuts to reduce lossof flavor from oxidation. Vaccum Packing process Salting: Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two.
When bacteria breaks down the food, acids and other waste products are createdin the process. While the bacteria itself may or may not be harmful, the waste products may beunpleasant to taste or may even be harmful to ones asts:Yeasts can be responsible for the decomposition of food with a high sugar e same effect is useful in the production. The item may become softer than normal. If mold occurs, itis often visible externally on the item. Consequences:Some spoiled foods are harmless to eat, and may simply be diminished in t foods exhibiting certain types of spoilage may be harmful to consume.
Uncooked or under-cooked animal flesh that spoils is typically quite toxic can resultin serious illness or sometimes e toxic effects from consuming spoiled food are known colloquially as "foodpoisoning and more properly as "foodborne illness".Food Prevention:A number of methods of prevention can be used that. Freezing can preserve food even longer, though even freezing has nning of food can preserve food for a particularly long period of time, whethercanned at home or commercially. Canned food is vacuum packed in order to keepoxygen out of the can that is needed to allow bacteria to break it down. Canning doeshave limitations, and does not preserve the food indefinitely. Dried foods can last a long time, sometimes nearly indefinitely. Food Preservation:Food preservation is the process oftreating and handling food to stop orslow down spoilage (loss of quality, edibility or nutritional value) and thusallow for longer eservation usually involvespreventing the growth of bacteria, yeasts, fungi, and other micro-organisms(although some methods work byintroducing benign bacteria,.
Occupational composition of the
Dairy yoghurt is produced using a culture of Lactobacillusdelbrueckii subsp. Bulgaricus and Streptococcus salivarius write Yogurtsubsp. Thermophilus addition, lactobacillus acidophilus, bifidobacteria and Lactobacillus caseiare also sometimes added during or after culturing e milk is first heated to about 80 C (176 F) to kill any undesirable bacteriaand to denature the milk proteins so that they set together rather than form. The bacteria culture is added, and the temperature is maintained for 4 to 7 hours to allow rieties:Sweetened and flavoured rained verages. Processing of food: food Spoilage andPreservation:Food processing is the set of methods and techniques used to transform rawingredients into food or to transform food into other forms for consumption byhumans or animals either in the home or by the food processing od processing typically takes. Food that is capable of spoilingis referred to as perishable food. Reasons:Harvested crops decompose from the moment they are harvested due to attacksfrom microorganisms. These include bacteria, mold, yeast, and cteria:Various bacteria can be responsible for the spoilage of food.
Products designated asconvenience foods are often prepared foodstuffs that can be sold as hot, ready-to-eatdishes; as room-temperature, shelf-stableproducts; or as refrigerated or frozen productsthat require minimal preparation (typically justheating).These products are often sold in portioncontrolled, single serve packaging designed forportability for "on-the-go" nvenience food can. A rack of convenience foods. Processed cheese:Processed cheese, process cheese, cheese slice, preparedcheese, or cheese food is a food product made from normalcheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings or whey manyflavors, colors, and textures of processed cheese e laughing Cow is an example. Kraft (wrapped slices)who first applied for an American patent for his method vantages:Processed cheese has several technical advantages over unprocessed cheese,including extended shelf-life, resistance to separation when cooked, anduniformity of e use of emulsifiers in processed cheese results in cheese that meltssmoothly when cooked. Disadvantages:Processed cheese is often criticized for its possible health effects (associated withchemical preservatives, artificial colors/flavors, and trans-fats inferior taste, andsmall range of flavors, which hire is far narrower than the range for unprocessed cheesesand normally very mild. Yoghurt:Yogurt is a dairy product produced by bacterialfermentation of e bacteria used to make yoghurt are known as "yoghurtcultures". Fermentation of lactose by these bacteriaproduces lactic acid, which acts on milk protein to giveyoghurt its texture and its characteristic tang.
of sugarsinto e science of fermentation is known as zymurgy. Fermentation usually implies that the action of microorganisms is desirable, andthe process is used to produce alcoholic beverages such as wine, beer and cider. Fermentation is also employed in the leavening of bread, and for preservation techniques to create lactic acid in sour foods such as sauerkraut, dry sausages, kimchi and yogurt, or vinegar (acetic acid) for use in pickling foods. French chemist louis Pasteur was the first known zymologist, when in 1856 he connected yeast to fermentation. Pasteur originallybeer fermenting at a brewery defined fermentation as "respiration without air". Fermented products:Bean-based dairy-basedsoy sauce, stinky tofu, cheese, kefir, kumissoybean paste, beijing (mare milk culturedmung bean milk. Milk products such as yogurtGrain-basedBeer, bread, rice wine, fish-basedmalt whisky, grain Fish sauce, garum, whisky, idli, dosa. Jeotgal, rakfi, shrimp pasteVegetable-basedKimchi, mixed pickle, meat-basedIndian pickle Chorizo, salami, pepperoni batter made from RiceFruit-based and Lentil (Vigna mungo)Wine, vinegar, cider, tea-based prepared and fermentedperry kombucha for baking idlis and dosasHoney-basedMead, metheglin. Processed food: Cheese/ YogurtConvenience food, or tertiary processedfood, is commercially prepared food designedfor ease of consumption.
Extreme examples of food processinginclude the delicate preparation of deadly Industrial Cheese Productionfugu fish or preparing space food forconsumption under zero gravity. History and principle of food Processing:The history of food Processing:The origin of food processing goes all the way back to ancient Egypt, yet theperiod of those developments seems to symbolize the history of the culture wadays, bread, which is characterized by its use of the. Benefits and Drawbacks:Benefits:Benefits of food processing includetoxin removal, preservation, easingmarketing and distribution tasks, andincreasing food addition, it increases seasonalavailability of many foods, enablestransportation of delicate perishable foodsacross long distances and makes manykinds of foods safe to eat by de-activatingspoilage and pathogenic ocessed foods are usually. Processed seafood - fish, squid, prawn balls and simulated crab sticks (surimi). Processing can also reduce the incidence of food borne esh materials, such as fresh produce and raw meats, are more likely to harbourpathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses. Drawbacks:Any processing of food can have slight effects on its nutritional tamin c, for example, is destroyed by heat and therefore canned fruits have alower content of vitamin C than fresh other safety concern in food processing is the use of food additives. The healthrisks of any additives will vary greatly from person to person, in example sugar asan additive would be detrimental to those with od processing is typically a mechanical process that utilizes large mixing, grinding, chopping and emulsifying equipment in the production process. Theseprocesses inherently pdf introduce a number of contaminate od manufactures utilize industrial metal detectors to detect and rejectautomatically any metal fragment.
Hospitality, industry, workforce authorstream
Successfully reported this slideshow. Upcoming SlideShare, loading in 5, show More, no downloads. No notes for slide. Food processing industry. Introduction of food Processing.2. About Fermentation and Fermented Products.3. Processed foods: Cheese/ Yogurt.4. Processing of foods: food Spoilage and Preservation.5. Introduction of food Processing :The productive enterprises concerned with food processing are known as Thefood Processing od processing is the set of methods professional andtechniques used to transform rawingredients into food or to transform foodinto other forms for consumption byhumans or animals either in the home.