PPT-Processing Food by Heat

Can destroy microorganisms Can denature enzymes Can increase shelf life of food with appropriate packaging Copyright Notice The materials are copyrighted and trademarked as the property of The Curriculum Center for Family and Consumer Sciences Texas Tech University. The food processing industry has special concerns about the health and safety of the consumer Key resources used by the food processing industry include the water raw materials and energy Tr aditionally the food processing industry has been a large Bihar government has declared Food Processing industries as a priority sector keeping in view the availability of Raw material and market. Accordingly the Govt. has announced the various schemes and assistance for this sector.. By: Sheila Mulhern. Defining the Acidic Groups. Low-acid Food. Acidified Food. Any food (other than alcoholic beverages) with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85, excluding tomatoes and tomato products having a finished equilibrium pH less than 4.7. Presented by;. KIZITO KENNEDY FRANCIS. "The current State of Art of Food Processing By-products". 1. Contents:. . 1: Introduction:. 2. Nature and sources of food processing wastes. 3. : . U. tilization of Animal . WHY PROCESS FOODS?. EXTEND SHELF LIFE . MAINTAIN SENSORY PROPERTIES . MAINTAIN OR IMPROVE NUTRITIVE PROPERTIES . ENSURE SAFETY. . MAKE MORE CONVENIENT . BOTTOM LINE:  $$ (ECONOMIC VALUE) . HEAT PROCESSING. Methods. Cooking Methods Review. Learning Targets:. Understand how dry heat affects food. Identify a variety of dry heat methods. Performance Target. Use a variety of dry heat methods. Determine . doneness in foods prepared by dry heat methods.. Prepared by Marie Anderson. Mapleton Ready. Why preserve food?. I’ve canned this way for years and no one has died yet!. That may be true but . . .!. Food Safety is Our . #1 . Priority!. Canning is NOT Cooking!. Cooking is the transfer of heat energy from some source to the food. Top 3 ways to heat in kitchen. stovetop. conventional oven. microwave oven. Different methods of heat transfer. Conduction. Heat transferred through direct contact. OPPORTUNITIES IN FOOD AND AGRO-PROCESSING IN NIGERIA. HEAD WOMEN IN AGRICULTURE AND NUTRITION. LAGOS STATE AGRICULTURAL DEVELOPMENT AUTHORITY. .. TEL: 07038590492, 08073718271. EMAIL: jusbalog144@gmail.com. methods. 1. Topics. Heating foods. Moist-heat . method. Dry-heat . method. Types of heat transfer. Conduction. Convection. Conduction vs. . Convection. Radiation. Measuring heat. 2. Heating foods. Objectives of Food Production. GOVERNMENT OF INDIA. Role of Food Processing Sector in Doubling Farmers’ income. Food Processing Industry Outlook. Food processing industry is an important contributor to GDP, employment and investments.. To identify the changes that occur when food is . cooked. To outline three methods of heat transfer. To describe: . moist cooking methods. dry cooking methods. methods that use fat. Reasons for Cooking Food. The transfer of heat to or from particular foods is important in both domestic food preparation and industrial food manufacture.. Application of . heat. The application of heat in the preparation of a food or mixture may:. By . Dr. Abhishek Thakur. (Assistant Professor). College of Fisheries, Kishanganj. BASU, Patna. Thermal Processing/Sterilization. The sealed cans are heated for a predetermined time-temperature schedule in saturated steam..