Foodtech

Foodtech

1. Domestic and industrial equipment

   • Electronic equipment has alot of advantages: It works in the same way every time so it gives consistent results, you are ensuring you will get a quality product because of accurate measurements and precise timings, its quicker and easier
     • Thermometers and temperature probes, food processors, blenders, breadmakers and dough hooks, cutters
       • Food processors: Slicing, Chopping or Dicing food. Doing this gives the same results each time
       • Blenders: Blending and Crushing. This saves time and effort
       • Bread maker: Mix and knead dough. This saves time and is more hygienic
   • Equipment can make a product healthier
     • Steamers can cook vegetables without having to boil them. This keeps more of their taste, texture, colour, vitamins and minerals also it doesnt have to be drained so it is less likely to break up
   • Microwaves
     • They can defrost, reheat and cook food quickly and evenly, food is healthier as more vitamins are retained, also they are more efficient as they use less energy especially for cooking smaller portions
   • Industrial equipment: Hopper (huge holding container that can feed the correct amount of ingredients) Centifuge (works like a huge spin dryer and separates liquids from solids) Depositers (huge nozzels or funnels which fill containers like pastry cases and moulds)
   • Using equipment safely: Always read the instructions, wash hands before and after us, thoroughly clean equipment to prevent cross contamination, workers should be given appropriate health and safety training eg safety guards,emergency stop buttons and regular servicing of equipment

2. Preservation

   • Cook food above 72 degrees C to kill bacteria eg canning and bottling (sealed and heated to 115 degrees C)
   • The danger zone: 5-63 degrees C, the optimum temperature fro bacteria growth is 37 degrees C
   • Chill at 0-5 degrees C to slow bacteria growth, high risk foods must be chilling also doing this extends shelflife
   • Freeze food at -18 degrees C to stop growth of bacteria, they becomes dormant when frozen
   • Preserve colour and flavour: Kill ripening enzymes by plunging into boiling water or freeze quickly (accelerated freezing) eg instant cofee and packet soups
   • Use by date: Shown on foods with a short shelf life eg high risk foods. It gives us a safety warning that if the foods eaten after this date it may not be safe and you run a risk of getting food poisoning
   • Best before date: Shown on foods with a longer shelf life eg tinned foods. It gives us a warning about quality as after this date it will probably be safe but not as nice as you would expect
   • Chemicals can preserve food but alter the taste
     • Salt: absorbs water from bacteria making them shrivel and die. IT is used in ham and bacon but makes foods really salty
     • Sugar: When used in high amounts eg in jam, it kills the bacteria in the same way as salt
     • Other methods of preservation are: Drying (removes moisture so bacteria can't grow) Irradiation (food is zapped with radiation to ill bacteria) MAP (modified atmosphere packaging and vacuum packaging)
       • MAP: Food is put into plastic packaging with oxygen, nitrogen and carbon dioxide in particular proportions. It is then sealed and chilled. Once open it has a normal shelf life
       • Vacuum packaging: Food is put into plastic packaging and the air is sucked away, it is them sealed to keep the food in oxygen free conditions. Once the package is open you have to follow the storage instructions