Food processing methods and equipment

Start with the overview

Food processing methods and equipment is a section of the Food Processing and Technology unit in Food industry and safety. The resources here offer different ways to study the section: mind maps for seeing topics together, flashcards for checking terms and equipment, and a flowchart on extrusion.

Start with Food processes for an overview. Its branches include combining ingredients, production scale, quality control, contamination, preservation, and domestic and industrial equipment. Use the branches to choose an area to study in more detail.

Explore processing methods

Next, open Food Processing Methods. It covers size reduction methods such as cutting, grinding, milling, slicing, shredding and chopping. Compare the methods in the map and note the stated function of increasing surface area for subsequent processing.

The Processed & Unprocessed Foods mind map looks at why food is processed and the use of preservatives. Process Food also lists reasons for processing, including preserving food and improving texture and flavor. Read these alongside the methods map to connect reasons for processing with the methods listed on the page.

Practice equipment and terms

The equipment flashcards cover mixer attachments and their uses. Look for the pastry knife used to mix shortening into dough and the dough arm used to mix heavy, thick dough. After studying the cards, return to the equipment branch in Food processes and use it to organize what you have learned.

Food Tech offers terms including caramelisation, gelatinisation and fermentation. Another flashcard deck covers heat transfer by conduction, convection and radiation. Use the cards to check your recall after studying the relevant maps.

Follow a topic further

The Effects of Roasting mind maps cover changes including flavor, color and texture. These resources let you focus on a particular process after using the broader maps. Pick a branch that interests you and follow it through the resources on this page.