Blanching II

Process of heating food rapidly to predetermined temperature, holding it at this temperature for a predetermined time, and then either rapidly cooling the food or passing it to subsequent processing without delay.

Importance if blanching:
1. Preparation of fruits and vegetables before canning, freezing or dehydration.
2. To inactivate or destroy enzyme substrates such as peroxidase.
3. Cleaning raw material and reducing bacterial load.
4. Expelling cellular gases.
5. Softening foods so that filling foods to the containers is facilitated.
6. Improving textures especially for dehydrated foods.

Methods of blanching:
Food immersed in water and then heated to blanching temperature - cause a high loss of soluble in some food.

Utilizes saturated steam at atmospheric pressure - food is conveyed through the steam chamber for a pre-set time, then discharged to a washer or cooler.

Heat-resistance enzymes found in most vegetables:
Peroxidase
- Play a role in oxidative deterioration of vegetables during storage. Used as an index of the effectiveness of blanching treatments.

Added Food Colours

Natural colours are the approved extracts from fruits, vegetables, spices and insects used to colour our food.

[ Lemon shock when saw this. Insects???? O.O ]

Cochineal, an intense red colouring material obtained by extraction of the dried female bodies of the insect Cocus cacti, is most frequently utilised as Cochineal Carmine, its aluminium lake form, which is oil dispersable and insoluble in most solvents except alkali. The lake colour exhibits excellent light fastness and good temperature and pH stability. Its uses are in preserves, confectionery coatings, baked goods, yoghurts and retorted canned food. Cochineal extract itself, is water soluble and can be used in soft drinks, wines and spirits.

Extract from insect ??? -__-
But then lecturer told us that nowadays if you see this cochineal in the labelling of packaging, it is the artificial one, not really extract from insect^^

Panellist

There are 5 group of panellist:

1. Experienced panellis
They have been exposed to some form of sensory testing.

2. Expert panel or tester
Knowledgeable about the food. The judgement is well respected and can be used in decision making. No formal training but have several years of experience in that particular product.

3. Consumer panel
Large number of respondents selected through adequate sampling techinque unsually >100; drawm from the cross section of prospective consumer population. For measurement of preference or acceptability of product.

4. Consumer-type panel
Simply selected from among employees themselves based largely on the nature of targeted consumers.

5. Laboratory panel
Composed of 10 to 20 panellists with 3 to 4 replications by each panellists for each treatment. Use for discriminatory tests and identification of specific product attributes, qualities or characteristics (Trained or untrained panel).

Ethic of A Foodtechnologist

One day, our lecturer talk about ethic of a foodtechnologist. And hence, here is it.

A foodtechnologist should create food which is:

1. Healthy

2. Safe

3. Good Quality (eg. tasty)

And last but not least, it makes MONEY!!!!

Agree^^

Little Girls Have Big Big Dreams

When we are sitting in a lecture hall and having a boring class...There is a small book pass around among the girls and discussing on a topic =p

Little Girls Have Big Big Dream

Wen Wen say: Orange + Milk = Orange Milk

Lemon say: Cheese + Milk = Cheese Milk

Yee Yee say: In a glass, have some puddings, fill up the glass with milk, add ice cream on top, some concentrated lemon juice on the top of the ice cream, and finally dressing up the glass with a piece of lemon.

And thus, Li Li ask Yee Yee, "you want to make your product in industry or restaurant?"
Yee Yee answer, "Restaurant"
Lemon look at Yee Yee and ask: " You sure you choose the right course??"
Yee Yee say," Am I should choose food study??"

WAHAHA...