Professional Documents
Culture Documents
Summary-Module 2
A Raw material is ANY product used in the manufacture of another processed food
Raw
materials
Reject raw material. Order a new batch. If new batch is defective, a more reliable suppler is
needed
x They can improve food stability and shelf life, sensory features and fit special
dietary needs.
transport
packaging
Frozen pastries,
cheesecakes
Meat
TV meals
Evaporation Concentrate solid content Fruit juice, tomato paste
dehydration Lower moisture content to Spray dried coffee, milk
reduce microorganisms powder
Unit Operations
Cleaning
Most raw materials undergo cleaning in preparation for further processing. There are
a number of techniques:
Sorting
It is important to sort raw materials to ensure uniformity and therefore, a consistent
quality in the finished product. Manufacturers sort raw materials as follows:
x Size: is important so that heat can penetrate evenly throughout and cook the
food/destroy enzymes; oversized or undersized foods are rejected
x Colour: indicates the degree of ripeness e.g. tomatoes are bright red when ripe;
discolouration due to disease/damage results in rejection of the raw material
x Weight: many foods are packaged according to weight; In cases where the
weight is critical to a quality product, under or overweight products are
rejected.
Grading
Grading is a measure of the quality of foods. This quality is dependent on the type of
food e.g. for golden delicious apples you would want firmness, crisp taste, golden
green (not yellow) colour. Manufacturers measure quality through:
Reducing
Size reduction enables a range of different food products to be made from the same
basic ingredient e.g. instant mash potato, potato chips and canned baby potatoes.
Examples of techniques used to reduce food include:
x crushing
x grinding e.g. flour
x slicing e.g. tinned pears
x dicing e.g. diced tomatoes in a can
x pulping e.g. creamed corn
x shredding e.g. cabbage for coleslaw
Mixing
Mixing combines raw materials to form a homogenous mixture. A variety of
machinery is used:
Separating
Separation of liquids and solids can be achieved through several ways, depending on
the product:
x Filtration: passing the mixture through a filter produces the liquid called the
filtrate and the sold called the residue. This is commonly used during the
separation of whey from curds in cheese production.
x Centrifuging: uses a spinning motion of a cylindrical vessel to force solids to
deposit in the walls of the spinning vessel e.g. separation of sugar syrup from
solids
x Sedimentation: allowing the solids to settle to the bottom; the liquid portion
can then be decanted off e.g. wine-making
Blanching
Blanching involves immersing food in boiling water for a short period, then
refreshing using cold water. This is most commonly used to inactivate enzymes in
fruits and vegetables, whilst maintaining the quality of the product. Three types of
blanching are used:
x Water blanching
x Steam blanching
x Microwave blanching
Production Systems are the way food production processes are organised and applied
Production
systems
Large scale:
Used for larger operations based on a production line where raw materials go through
all unit operations. Capable of producing large amounts in a short time period
Small scale:
Domestic (may be household) level, less complex in operation
Manual production:
Involves physically altering food. It is usually done to maintain a certain level of
quality that cannot be attained using machinery or because the required machinery is
too costly. For example, pie cases may be filled by hand because of their delicateness.
Automation:
Machines handle and process raw materials to produce the finished product. They
have set conditions in production e.g. humidity, temperature.
Computerisation:
In automation, computerisation is achieved using sensors. This enables complex
operations to be performed on large scale. Benefits are reduced labour, consistent
quality and production levels and less wastage. Examples include production of soft
drinks such as Coca Cola.
Flow Diagrams
Flow diagrams are used to represent food production processes. Features:
-5 basic symbols
-Written vertically down with explanation on RHS
-Joined by lines
Inspection
Material is checked, sampled, examined,
measured or compared with a standard
Transportation
Delay
When conditions do not allow next step
to take place
Storage
Combined symbols
When two activities occur at the same time e.g.
heating, measuring temperaure
9) Product is stored
refrigerated
x It covers:
-product development
-production
-marketing and servicing
x Quality management techniques include HACCP and OH&S.
x Quality assurance is the co-operation of an organisation to achieve quality control
of all products
x Quality management procedures that ensure quality assurance:
-final product specification of expected quality level
-method for measuring and assessing quality
-specifications for processing areas involved e.g. clean work area
-sampling and testing of final product
4) Monitor CCP
1 unloading
2 inspection
3 removal of debris Biological (5) CCP Remove manually by No soil/insects should be Visual inspection reject Test results
sight present
4 inspection
5 sanitising wash (citric Biological (5) CCP Wash with sanitising Zero pathogen level and Microbial load, reject Test results
acid and sodium Chemical (5) wash sanitising wash is removed testing for residue
hypochlorite) by washing with cold of sanitising wash
water
6 samples taken
7 vegetables prepared Biological (5) CCP Maintain temp. at 4˚C. Temp should not exceed temperature reject Test results
Clean production line 4˚C. Production lines
between products thoroughly cleaned b/w
products
8 packaging Biological (3) CCP Use Packaging temp. should temperature Reject Test results
modified/controlled not exceed 4˚C.
atmosphere packaging
9 boxing
10 taken to cool room
11 storage Biological (4) CCP Keep temp. at 1˚C Temp kept at 1˚C temperature reject Test results
12 transport to retailer Refrigerated transport Must reach retailer within temperature reject Test results
at 1˚C 36 hours
Reasons for
Preservation
1) keep 3) Retain
food safe
2) Maintain food
in an acceptable nutrition
4) Make
perishable
5) ↑
economic
state for the foods available viability by
to eat
consumer, hence all year round ↓seasonal
preventing waste fluctuations
Causes of food
deterioration and
spoilage
Food
Spoilage
Factors
CAT TOM
Biological methods:
-fermentation
Reducing water:
-spray drying
Chemical Methods: -vacuum dehydration
-additives Preservation Processes -binding of water
-smoking -Freeze drying
-curing & salting
Temperature
Lowering temperature
Chilling:
Lowering temperature to 0-15˚C slows down microbe growth and enzymes
Freezing:
Temperature -15 to -30 ˚C. Quick freezing retains quality
Raising Temperature
Canning:
Aseptic canning involves heating food before placing in sterilized can and sealed.
Conventional canning involves placing food in tin, sealing and cooking.
Pasteurisation:
Milk is passed through heated metal pipes (70°C) for 15-20 seconds
Blanching:
Immersing in boiling water for short periods
Biological
Fermentation:
Yeasts produce alcohol that kills the yeast and inhibits microbes. Bacteria produce
acids, lowering the pH
Chemical Methods
Chemical Additives:
Chemicals such as antibiotics, benzoic acid, sulphur dioxide, antioxidants, nitrite salts
inhibit microbes
Smoking:
Heat and anti-bacterial agents destroy microbes
Vacuum dehydration:
Water is removed by heat in a vacuum. Food products include fruits, vegetables and
meats
Binding of water:
Adding soluble materials like salt & sugar draws out water from microbes
Freeze drying:
Food is first frozen rapidly. Using vacuum and heat, ice is sublimed to leave
dehydrated product. Foods include fruits, vegetables and meats
Functions of
Packaging
PPICC
Protect food:
From damage related to physical handling, storage conditions and moisture
Preserve food:
Prevent microbes, rancidity, moisture spoilage, light damage. Allow fruit and
vegetables to respire
Inform consumers:
Label enables consumer to identify the product and brand, nutritional panel,
ingredients, quantity, directions for use, use-by date
Convenience:
Some packaging can be used as a vessel to cook/heat the food. Examples are noodles-
in a-cup and sous vide. Packaging may allows consumers to use only the amount they
want at one time. For example, plastic and glass bottles
Contain food:
Packaging allows food to be handled and transported hygienically and easily. It would
be difficult to transport products such as flour by hand and it would be unhygienic to
carry meats by hand.
SPINC
Cans
Cans are one of the cheapest and most widely used packaging in Australia. There are
two main types of metal cans: Steel & Aluminium. Steel cans are used for solids and
semi-solids while aluminium cans are used for liquids
Metal cans consist of a steel sheet coated on either side with a tin-alloy, then a layer
of plain tin. An enamel layer covers the interior. The enamel layer prevents corrosion
due to acidic contents e.g. tomatoes, pickles. The curl on the can end forms 5 layers of
metal, providing an airtight seal.
Steel
Tin
Advantages Disadvantages
easy to fill, seal and package during not efficiently stored
production
easily displayed and stacked contents not visible
impact resistant; virtually unbreakable; expensive, compared to other forms of
impervious; non-porous packaging
Fully recyclable bulky and heavy
Ring-pull cans are convenient to open Cans without pull-rings cannot be opened
without can opener
Easily sterilised and hygienic If dented small cracks may form, thereby
risking corrosion & contamination by
microbes
Range of sizes available Shape of can is limited to a cylinder in
most cases
Widely available Opened cans have sharp edges
Provides long-term storage Cannot be reused as a container
Cannot be heated
Glass
Glass packaging includes bottles and jars. To sterilise, glass containers are either hot-
filled or pasteurised at 85˚C for high-acid foods.
Advantages Disadvantages
Chemically inert Unsuitable for storing bulky fresh
produce e.g. large chunks of fruits and
vegetables
Contents are visible Brittle- can shatter or chip if poorly
handled e.g. during transportation
Odourless and hygienic Broken glass is a health hazard esp. in
landfill
Impermeable and non-porous not efficiently stored
Strong for its weight and thickness
Variety of shapes and sizes
Provides long-term storage
Can be recycled and reused
Can be used for solids, liquids and semi-
solids
Able to be heated
Butter Pringles
Cake UH T Wheat
Milk Flour
Advantages Disadvantages
easily and efficiently stored Not reusable- ends up as landfill if not
properly disposed of
very cheap easily damaged or tampered with
recyclable and biodegradable susceptible to vermin and mould if stored
in damp conditions
able to be combined with other packaging product not visible
materials e.g. plastic, metal
Widely available burns easily
Plastics
Plastics are a relatively new form of packaging. Plastic is cheap and can be used for a
wide variety of food products including, solids, semi-solids liquids, fresh food and
dried foods.
Advantages Disadvantages
wide range of shapes, sizes, colours and Melted and deformed by high heat and
forms available for a wide range of foods releases toxic fumes when burnt
relatively cheap costly to recycle
Rigid-Plastic packaging
There are two types: polyvinyl chloride (PVC) and polyethylene terephthlate (PETP)
PVC is used for edible oils and cordials
PETP is used for soft drinks
Laminations
Aluminium foils
Most foils are aluminium. They are usually combined with paper or plastic
(laminated) to add strength and rigidity. Metallising plastics involve coating plastic
with a fine coat of metal, providing a cheap yet effective barrier .It is used in MAP
packaging such as potato crisp packets.
Current Packaging
developments
Cans
Steel-alloy cans developed over past decade have allowed stronger cans with thinner
walls. Ring-pull cans developed soon after
Conventional canning (used during past 200 years) compromises the quality of some
foods. Aseptic canning (cooking food separately before placing in sterilised can and
vacuum sealing) has largely replaced this.
MAP Packaging
Modified atmosphere packaging adjusts the starting packaging atmosphere to produce
gases that prolong shelf life. Packaging atmosphere is permanently modified and does
not change.
Sous vide
Sous vide (aka vacuum cooking) is manufactured in 3 steps:
1) Food is cooked in vacuumed, polypropylene or polyethylene pouch
2) Blast chilled to 3˚C
3) Stored, refrigerated for up to 6 weeks
To reheat, package is placed in boiling water for 10-15 mins or microwave for 4-5
mins.
Advantages Disadvantages
easily prepared and stored high risk of overheating or underheating
(and resulting microbial hazards)
cheap Unsuitable for some products e.g. dried
foods
enhances natural taste
healthy; no need for additional fats
Biodegradable plastics
Biodegradable plastics include PLA and Plantic. PLA stands for polylactic acid and is
derived from sources such as leftover whey from cheese production, cornstarch and
cane sugar. Plantic is made from modified high-amylose cornstarch. Both are
relatively new to the market (they are currently used by Cadbury as trays for boxed
chocolates) but offer an alternative to conventional plastics which are derived from
crude oil (a non-renewable resource), are water soluble and fully biodegradable (in
fact, it degrades even faster than paper).
Advantages Disadvantages
Easily disposed of- water soluble Currently, not widely available
Fully biodegradable Currently, more $$ than conventional
plastics
Derived from widely available, renewable
resources
Functional Packaging
Functional packaging involves packaging the functional ingredients of the product
into the packaging rather than the food. Examples are drink straws that release the
flavouring ingredient as you drink them and sealed bottles where the cap releases the
ingredient into the drink just prior to opening.
The Foods Standards Code sets labelling standards to ensure consumers are provided
with correct information and safe food through packaging.
Food Labelling
Food labelling is determined by the Food Standards Code, a product of FSANZ.
It focuses on 3 areas concerning labelling:
-statements/words that must appear
-statements/words that must not appear
-statements/words that may appear under certain circumstances
1) Name
2) Nutrition
9) Ingredients list information panel
7) Barcode
4) Alcohol content and
number of standard
6) Name and address of drinks
manufacturer 5) Details of
country of origin
Sporto’
Blueberry
Nutritional Information
Serving size: 8 oz (250 mL)
Amount per serving
Calories 60 Calories from fat 0
Total Fat 0g
Saturated Fat 0g
Cholesterol 0g
Sodium 0g
Potassium 130mg
Total Carbohydrate 32g
Sugars 32g 1
Protein 0g
Vitamin A PET
Vitamin B
3055040391496001
Vitamin C
Ingredients: water, cane sugar, food acid, flavours, colours (101, 102), preservative (1045)
Manufactured by: Canco’. Corp, Bega, NSW Australia
Product of Australia
Batch No.: 4062 Best before: 15/03/2010
If you are unsatisfied with the product in any way, call our free quality assurance hotline on: 0218006524
Labelling Restrictions
*NO misleading trade names
*NO nutritional claims that do not adhere to strict guidelines e.g. no added
sugar means a food may not contain added sugars, honey, malt, maltose or
malt extract
*NO claims of therapeutic action e.g. cures cancer
*NO words/statements etc that could be interpreted as medical advice
*‘Pure’ may only be used to single ingredient foods with NO additives
*‘Health’ may NOT be used for any food
Freezer storage:
-18 to -30˚C
e.g. ice cream
Distribution Channels
Distribution systems are dependent on the type of product and the size of the
company.
Effective distribution channels produce less waste due to management in:
-labour
-handling
-storage space
-time
Distribution systems
x A typical distribution system could be:
1) Raw materials transported and stored
2) Food processed and packaged by manufacturer e.g. Sara Lee
3) Product delivered to warehouse e.g. Warehouse receives bulk product from
manufacturer, divides it into smaller units and distributes to retailers.
Landfill,
Raw Materials Product Product use recycling,
materials manufactured manufactured or incineration
acquired consumption etc.
Reuse
Product Recycling
*Energy is used at ALL stages of food production, from raw materials to recycling of
packaging materials
Environmental
packaging design
considerations
Environmental Issues
Grouped under 3 areas:
1) Production techniques
2) Waste management
3) Packaging practices
1) Production Techniques
Energy is used during all stages of food manufacture. The main energy source comes
from non-renewable resources such as coal and oil. To reduce energy costs,
manufacturers need to develop more efficient transport and production techniques.
For example, production of plastics releases less CO2 into the atmosphere than glass.
Plastics are also recyclable.
Pollution comes in the form of: noise, air, land and water. Manufacturers have
developed reduction strategies and recycling programs including:
-reusing and recycling water
-reusing effluent
-minimising use and weight of packaging
-eliminating CFC’s (chlorofluorocarbons) and replacing with hydrocarbons in
packaging
-eliminating CFC’s as refrigerants
-reduction of chemical pesticides and herbicides
-companies such as McDonalds have replaced Styrofoam boxes with paper.
2) Waste Management
Recycling of packaging is essential to reduce landfill in urban areas:
-70% of paper packaging is recycled
-41% of glass is recovered or recycled
-65% of aluminium is recycled
Mixed plastic waste is converted into timber substitutes for decking, fencing and
furniture. Household waste represents 30-35% of all waste. Of this, one-third is
packaging.
Use of biodegradable packaging made from wood fibres or biopolymers e.g. Plantic,
PLA
3) Packaging practices
Lifestyle changes
x Convienience packaging and foods have ↑ leisure time for Australians
x Food preparation skills are becoming limited due to lack of time, so convienience
foods are becoming popular
x Food products to suit changing family needs (e.g. single serve, microwave meals)
x ↑ awareness of health has ↑ health orientated foods (e.g. low salt, high fibre, low
fat)
x Products for busy lifestyles e.g. breakfast bars, shakes, stir fry kits
x ↑ multicultural foods due to other ethnicities e.g. South-East Asian, Middle
Eastern
x Scientific research has led to an ↑ in Organics foodstuffs (e.g. Coles Organic
vegetables)
x Caution in accepting GM foods has led to labelling laws concerning foods
containing GM to be labelled as such.
Employment Opportunities
x Improvements in packaging design, manufacturing techniques and ↑ processed
foods has led to employment opportunities
x Manufacturers with small scale level of production tend to offer more employment
due to high cost of mechanisation
x Nutritional implications
The nutritional implications of food manufacturing technologies are due to ↑
awareness of health effects of highly processed foods. This has led manufacturers to
develop foods that have better nutritional profiles.
For example, Sanitarium has set nutrient benchmarks such as ‘low salt’ products
Salt 2x the
Calcium 99%
reduced fat free! fibre!
enriched