is the set of methods and techniques used to transform raw ingredients into food.

Often takes harvested grains, fruits or vegetables, or slaughtered meats and uses these to produce attractive and marketable food products

$1.23

Favorite Food: Soup with Fresh Sheep meat

$317.25

Why do we process foods??

5 Process

1. to increase shelf life, the time in which food is of acceptable quality for consumption

2. to assure the saftey of the food supply by controlling or destroying pathogens

3. to provide convienience to customers

4. to improve sensory properties, making foods more appealing

5. to stabilize and improve nutritional value

- increase shelf life and help to ensure saftey

- 32-40 degrees Farenheit

- slows microbial growth, enzymatic and chemical reactions

1) most microbes will not grow at refridgeration temperatures

2) principle of Q10=2

(applies that for every decrease in 10 degrees celcius in temperature, the rate of a chemical reaction is cut in half

1. Water is supercooled as it freezes so foods do not begin freezing until 28degrees Farenheit or below

2. Dissolved solutes (salts, sugars, short chain amino acids) depress or lower the freezing point of water

3. Water expands as it freezes; ice crystals can damage tissue.