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Tiny Topics to note....

Tiny Topics to note. Nanotechnology – nanofoods. All products are made from atoms These are between 1 and 100 nanometres (nm) in size (This is 1/millionth of a millimetre !!!!) The properties of foods depend on how these atoms are arranged

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Tiny Topics to note....

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  1. Tiny Topics to note....

  2. Nanotechnology – nanofoods • All products are made from atoms • These are between 1 and 100 nanometres (nm) in size (This is 1/millionth of a millimetre !!!!) • The properties of foods depend on how these atoms are arranged • If we rearrange the atoms in soil, water and air for example we can make potatoes • This technology is very new – still in the experimental stage • It could allow us to make packaging materials that are cleaner, stronger and lighter • It could allow us to alter the fat / salt / sugar in foods but still keep the mouth feel • There are concerns about the impact on health

  3. Modified Starches(SMART starches) • These are starches that have been changed to perform additional functions to react to different processes. Modified Starch Used to thicken a food when boiled water is added Pre-gelatinised starch Used to thicken instant desserts without heat. A cold liquid is added and the dessert thickens without heat – e.g. Angel delight / dream topping

  4. Functional Foods This is a food that has been artificially modified to provide a particular health benefit on top of its normal nutritional value • Some fruit juices have calcium added • Some eggs have higher omega-3 fatty acids (Thought to help reduce heart disease and cancers) • Some are made by genetic modification – e.g. Golden rice has carotene added to it to increase Vitamin A

  5. Types of production • One-off-job • Batch production • Mass production • Continuous flow

  6. CAD This means Computer aided design. It is used in Food production to.... • Help create product profiles i.e. What the products attributes should be • Nutritional modelling • Product modelling to meet aesthetic / sensory needs • Production of safety and hazard charts • Mathematical calculations for scaling up • Nets / graphics / calculations for packaging design

  7. CAM • This means .... • Computer aided manufacture. It is used in food production to... • Control and monitor processes during mass / continuous production by... • Programming machinery - e.g. Exact weighing • Preventing food spoilage hazards – e.g. Temp. Control • Monitoring quality – e.g. Depth of icing on a bakewell tart • Giving feedback so that the ‘controller’ can rectify the problem

  8. How are CAD / CAM used • Weighing of ingredients • Mixing of ingredients for an exact time to exact speeds • Chopping to an exact size • Shaping exactly • Assembly of products • Coating products (enrobing) • Cooking to exact time / exact temp. Food Safety • Sensors detect metal and other foreign bodies • Microbial level detectors • Temp. displays on fridges and freezers • Critical temp. probes for hot food

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