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Food Science

Food Science. Nutrients. Substances necessary for the functioning of an organism There are 50 required nutrients Nutrition involves the combination of processes by which all body parts receive and utilize materials necessary for function, growth, and renewal. Six classes of nutrients.

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Food Science

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  1. Food Science

  2. Nutrients • Substances necessary for the functioning of an organism • There are 50 required nutrients • Nutrition involves the combination of processes by which all body parts receive and utilize materials necessary for function, growth, and renewal.

  3. Six classes of nutrients • Carbohydrates • Fats • Proteins • Vitamins • Minerals • water

  4. Functions • Carbohydrates serve as the main source of energy for the body • Types of carbs and foods carbs are found in: • Sugars – fruit, milk, peas • Starch – bread, potatoes, rice, pastas, veggies • Fiber – found in the plant cell wall • Glucose turns into fat when it’s not used • Humans are unable to digest fiber.

  5. Nutrients • Fats are another source of energy for the body. • Some vitamins require fats to carry them to the part of the body where they are needed. • The body needs this to build and re-build its cells- proteins • What are fat soluble vitamins? A, D, E, K • What are water soluble vitamins? C and eight B

  6. Nutrients • Fat soluble can be stored in the body. • What are the four major groups that minerals are divided into? • Parts of bones • Regulates bodily functions • Makes special materials for cells • Triggers chemical reactions in the body • The human body is more than what percent water? > 50%

  7. Five Food Groups • Fruits and vegetables • Breads and cereals • Dairy – milk, cheese • Meats, fish, poultry, beans • Fats and sweets

  8. Processing Food • Fermentation is a chemical change that involves foaming as gas is released. • used to produce: cheese, wines, beers, pickles, etc • Tomatoes and Cucumbers sold raw are waxed to retard shriveling. • Apples are treated with decay inhibitors. • Grapes are fumigated with sulfur dioxide to control insects.

  9. Processing Foods • Carbon dioxide inhibits the growth of bacteria. • Controlled atmosphere is where oxygen and carbon dioxide are adjusted to preserve or enhance particular foods. • Refrigeration is the process of chilling or keeping cool. • Hydro cooling is cooling with water.

  10. Processing Foods • Blanching is the scalding of food for a brief time before freezing it. (frozen vegetables) • Canning involves putting foods in airtight containers. • Food is sterilized during canning to kill all living organisms that could cause spoilage. • Temperatures of 212-250 degrees F are required to kill all living organisms that cause spoilage.

  11. Processing Food • Dehydration is lowering the moisture content to inhibit growth of microorganisms. • Freeze drying is the newest method of dehydration and involves the removal of moisture by rapid freezing at very low temperatures. • Oxidative deterioration is loss of quality due to a reaction with oxygen.

  12. Wrapping products • Cardboard boxes • Wood boxes • Molded pulp trays • Plastic wrap • Retortable pouches – 2 layers of film with foil between them

  13. Food Additives • Processing may cause plants to lose nutritional value. • Food additive is anything that is added to a food during processing and before it goes into a package. • Preservatives are also added to foods to extend their shelf life.

  14. Food Additives • Shelf life refers to the amount of time before spoilage begins • Sugar is one of the most widely used food additives. • Labels identify the contents of a product.

  15. Preparation Techniques • Dry-heat cooking involves surrounding the food by dry air in the oven or under the broiler • Moist-heat cooking involves surrounding the food by hot liquid or by steaming, braising, boiling, or stewing it. • Dehydrators dry food. • Smokers preserve food by keeping smoke in contact with the food for prolonged periods.

  16. Dairy Products • Milk is the main fluid product from dairy animals • 40% is consumed in fluid form. • Fat in milk is called butterfat. • Cream is a component of milk that contains up to 40 percent butterfat. • Butter is 80% fat and is made from cream.

  17. Dairy Products • Cheese is made by exposing milk to certain bacterial fermentation or by treating it with enzymes. • Cottage cheese is made from skimmed milk. • Condensed and evaporated milk are both produced by removing large portions of water from the whole milk using a machine called a vacuum pan.

  18. Steps in the Slaughtering Process • Render Insensible – single gun shot, electric current, or carbon dioxide gas • Shacking – confine legs and prevent movement; Hoist – raise into position; Stuck – bleed out; the head is removed in this process • Skinning – the breast and rump bones are split at this time • Removing viscera (intestines) – Carcass refers to the body meat; Offal is non-meat that is converted into by-products.

  19. Steps in the Slaughter Process • Splitting carcass completely in half and removing tail • Washing and Drying • Shrouding – wrap carcass tightly in cloth • Send to the cooler

  20. Products • What are some uses of waste products? • Leather, soap, candles, brushes, insulin, etc. • In a 1000lb. Steer, how many lbs become retail beef? About 432 lbs.

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