INTRODUCTION TO PROCESSING TECHNOLOGY OF PLANT FOOD DERIVED

The food industry today

1. extend period during which a food remains wholesome (shelf life), by preservation techniques which inhibit m.o. or biochemical changes --- allow time for distribution, sales and home storage
2. increase variety in the diet
3. provide the nutrients required for health
4. generate income for the company


FOOD HANDLING

1. A matter of life or death
-Whether it’s a raw materials or finished product we can contaminate it
-It is important that we handle food as little as possible
2. The consequenses of poor food handling
-Food poisoning
-Food spoilage
-Foreign body contamination
3. All of which can lead to ……
-Illness
-Costumer complaints
-Lost consumer
-Lost sales
4. And in extreme cases to …..
-Death
-Prosecution
-Factory closure
-Lost jobs

BACTERIA (SOURCES AND CONTROL)

1. Bacteria ARE everywhere
-It is warm and moist
-There is food
-There is unclean equipment
-There are people, insects and animals
-There is time available
2. How do we control them
-Cooking food to required temperature
-Cleaning and sanitising the processing area
3. How do we stop the spread of bacteria?
-Separating raw and cooked foods
-Good personal hygiene
-Cooling and Storing processed food immediately to below 5 C

FACT….!
IF LEFT UNCHECKED, A SINGLE BACTERIUM CAN REPRODUCE TO BECOME OVER 16 MILLIONS IN JUST 8 HOURS


FOREIGN BODIES

1. Where do they come from?
-From ourselves
-The raw materials
-The machines and equipment we use
2.What are the common examples?
-Hair
-Jewelry
-Glass and metal

WHY PAY ATTENTION TO ROOTS AND TUBERS?

1. A growing interest in and appreciation of a large group of rural poor who depend on these crops for their basic calories.
2. Increased population growth, and the relative rise in the prices of fossil-based energy have contributed a great deal to interest in root crops as source of food and energy
3. World food shortages, and the ever-increasing need to explore new frontiers in order to alleviate world hunger.

ADVANTAGES OF ROOT & TUBER CROPS

1.They are rich in starch and calories
2.They grow well in a wide range of soil types as long as there is adequate rainfall
3.They require relatively little care in terms of labour and  other inputs used in their production.

DISADVANTAGES OF ROOT &TUBER CROPS

1. They are low in protein and oil.
2. Their awkward shapes and large size make them prone to bruising in transit and secondary infection by micro-organisms
3. They are bulky to handle in trade, marketing, and storage due to their high moisture content.

REFERENCES :
Yenni. 2009. INTRODUCTION TO PROCESSING TECHNOLOGY OF PLANT FOOD DERIVED . Lampung University. Bandarlampung