How did they do that?

Objectives:Describe methods of food

processing.

Grove to Glass

HOW STUFF WORKS

• A 1 minute peek at how this snack food is processed and produced.

Common food processing techniques include:

– Removal of unwanted outer layers, such as potato peeling or the skinning of peaches. • Chopping or slicing e.g. diced carrots. • Mincing and macerating • Liquefaction, such as to produce fruit juice • Fermentation e.g. in beer breweries • Emulsification • Cooking, such as boiling, broiling, frying, steaming or grilling, deep frying, baking • Mixing • Addition of gas such as air entrainment for bread or gasification of soft drinks • Proofing • Spray drying • Pasteurization • Packaging

Peeling

Slicing

Mincing

Liquefaction – the process of liquefying

Honey

Fermentation – The anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.

Emulsification - the process of combining liquids that won’t usually stay mixed

Cooking, - such as boiling, broiling, frying, steaming, grilling, deep frying, baking

+ =

Mixing

Addition of gas such as air entrainment for bread or gasification of soft drinks

Proofing – the final rising time

Spray drying -Spray drying requires the product to be dried, to be dispersed into a stream of hot air. The dry particles are then separated and collected. Spray drying is often used to dry juices and products that are easily damaged by heat and oxidation.

Pasteurization - process of heating a liquid, particularly milk , to a temperature between 55 and 70 degrees C (131 and 158 degrees F), to destroy harmful bacteria without materially changing the composition, flavor, or nutritive value of the liquid.

Packaging

Video – Food Processing

With one or two partners select a food package. Look for evidence on the label to answer the question, What types of processing has the food undergone? Be ready to report to the class in 5 minutes.

Food processing techniques create new food choices.