FOOD INDUSTRY

The food industry is a complex, global collective of diverse businesses that supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry. it is challenging to find an inclusive way to cover all aspects of food production and sale. The Food Standards Agency, a government body in the UK, describes it thus: "...the whole food industry from farming and food production, packaging and distribution, to retail and catering."[1] The Economic Research Service of the USDA uses the term food system to describe the same thing: "The U.S. food system is a complex network of farmers and the industries that link to them. Those links include makers of farm equipment and chemicals as well as firms that provide services to agribusinesses, such as providers of transportation and financial services. The system also includes the food marketing industries that link farms to consumers, and which include food and fiber processors, wholesalers, retailers, and foodservice establishments. Food processing includes the methods and techniques used to transform raw ingredients into food for human consumption. Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced. One Off Production This method is used when customers make an order for something to be made to their own specifications, for example a wedding cake. The making of One Off Products could take days depending on how intricate the design is and also the ability of the chef involved. Batch Production This method is used when the size of the market for a product is not clear, and where there is a range within a product line. A certain number of the same goods will be produced to make up a batch or run, for example at Gregg's Bakery they will bake a certain number of chicken bakes. This method involves estimating the number of customers that will want to buy that product. Mass production This method is used when there is a mass market for a large number of identical products, for example chocolate bars, ready meals and canned food. The product passes from one stage of production to another along a production line. Just In Time This method of production is mainly used in sandwich bars such as Subway. All the components of the product are available in-house and the customer chooses what they want in their product. It is then prepared with fresh ingredients in front of the buyer.

Raw Materials in Food Industry

Milk powder - powder food product obtained by drying standard pasteurized milk. In terms of food value of this product does not fall behind fresh milk. It stores protein, fats, carbohydrates, minerals, vitamins contained in natural milk and a considerable portion of vitamin C. The milk powder is widely used to make ice cream, confectionery and bakery products, salamis. Food value (content per 100 g): protein, 25.6 g, carbohydrates 39.4 g Energy value - 475.0 kcal Package: paper bag, weight 25 kg Implementation period: 24 months

Skimmed milk powder (SMP), 1.5% fat

Skimmed milk powder (SMP) - a dry powder made from skimmed milk by condensation and drying. Areas of use of skimmed milk: - Dairy industry - Child nutrition, - Yoghurt, - Confectionery industry, - Condensed milk - Ice cream, - Aromatizers, stabilizers, thickeners and other food supplements - Baking industry, - Oil industry and production of combined fat, - Fodder for livestock, - Manufacture of spirits and alcoholic beverages, - Melted cheese, - Coated cheese - Cottage cheese

Dried whey
Dry Whey as well as other milk powders and due to its low cost is widely used instead of skimmed milk. The dried whey contains all the essential components of milk, is rich in mineral salts, trace elements, vitamins, is highly soluble. According to the energy value corresponds to 1.2 tons of whey powder 1 t dried skimmed milk. The trend to higher production volumes dried whey is reflected globally. In terms of raw materials used whey separates into two types: - Dried whey for cheese production - Dried whey for curd cheese. Organoleptic characteristics: taste and smell: sweet, briny, acidic, without other taste and smell. Color: from white to yellow. Consistency: - Finely pulverized dried hygroscopic powder - Dry powder from crushed floccus.

Areas of use of dried whey - Cream cheese (to enrich whey proteins); - Baking industry; - Meat products (to reduce the production cost of finished products); - Production of quark mass; - Confectionery industry; - Condensed milk; - Coated cheese; - Ice cream.

Whey permeate
Whey permeate is produced from fresh cheese whey during processes called ultrafiltration and diafiltration. During the process of ultrafiltration (UF), whey is separated into concentrate (retentate), rich in protein, and ultrafiltrate (permeate), mainly consisting of water and low molecular weight substances serum: lactose, vitamins, macro-and micronutrients. Dry whey permeate springs up by the drying ultrafiltrate diffusion. It tastes like an ordinary sweet whey, but in spite of a relatively high content of lactose, whey permeate usually has a sour-bitter-salty taste. Fields of application: - Dairy industry - Confectionery industry, - Condensed milk - Ice cream, - Aromatizers, stabilizers, thickeners and other food supplements - Baking industry, - Oil industry and production of combined fat, - Fodder for livestock, - The brewing industry, - Melted cheese, - Coated cheese - Cottage cheese, - Meat industry - Nutrition for athletes - Drinks - Cosmetics.

Demineralized whey
Dried demineralized whey, obtained by electrodialysis, is produced with the level of demineralization of 50-90%. Demineralized whey differ from the natural with significantly improved organoleptic characteristics, lower acidity and enhanced solubility. Is widely used as a basic ingredient in the manufacture of products of baby food, breast milk substitutes, but also used in a variety of recipes for food products: - for dairy products (production of whole milk, ice cream, spreads, cottage cheese sauce, cheese); - for cakes (gingerbread, cakes, desserts, sweets); - for meat products (soft salami, ham, pate).

Lactose
Food lactose (milk sugar) - carbohydrates of disaccharides group contained in milk. Organoleptic characteristics: Taste and smell: sweet, odorless. Color: White. Consistency: crystalline powder. Use of lactose: - Baking industry (to achieve a golden brown crust, has the increase in volume and soft bread, cakes, butter products); - Meat industry (covering salty and bitter taste, and improves the storage stability of products); - Confectionery industry (improving the caramel base, production of bitter chocolate, jams, marmalades, biscuits, icing); - Condensed milk (used in the production of a germ of crystallization); - Production of baby food; - Manufacture of spirits and alcoholic beverages (currently strengthening and refinement of taste of alcoholic beverages, to improve the organoleptic properties of beverages and mitigate the negative effects of overdose of liquor). Egg powder is made from fresh hen eggs. The content of eggs is mechanically divested of shell, is pasteurized and dried using a fine dispersion of hot air. Dried egg powder can be stored longer time than eggs, does not create any waste, is easy to store, retain physical and chemical properties of eggs and is cheaper than eggs. The Egg powder is often used in producing of bread and pasta, culinary and pastry, sauces and mayonnaise, pate and dairy products. Gelatin (from the Latin "gelatus -rigescent ) is a mixture of proteins of animal origin. Gelatin-curing compound consists of protein, obtained from bones and hides of animals by boiling (where there is a denatured collagen). The final product is dried gelatin, tasteless and odorless, clear, almost colorless or yellowish. In cold water, diluted acids and strong swells, but does not dissolve. Swollen gelatin melts by heating and produces a sticky solution that solidifies into a jelly.

Q: What do you do in an R&D lab? Rech: You're primarily making different variations of whatever item you're working on. Different formulations of salad dressing, or if you're making pasta or noodles, you'll have different amounts of egg, or you'll be making spinach pasta or some other vegetable item. So it's different formulations that you have to make, and you run them in the pilot plant, or benchtop.

There's no real analytical equipment in the meals area. Moisture analysis is very important, viscosities are important -these are basic analytical tests for the food industry. Q: How do you come up with these formulations? Rech: It depends on what you're working on. You can create something from scratch. Generally, you will go through recipe books to find a flavor profile that you want. We also use market research where you'll take a name screen or you'll list several different varieties of food items-chicken and broccoli or stir fry-and you'll present them to consumers. Whichever ones are most popular will be selected. Then you'll formulate a different bunch of things to try to come up with a taste profile that everybody likes, and you pick one. Q: What else do chemical engineers do in the food industry? Rech: It's extremely varied, and it's much more intense than it might sound like. You're not baking chocolate chip cookies by the batch-they're on an industrial scale. Starch technology is very important. Emulsification technology is very important. When you're making a salad dressing that sits on the shelf, you don't want it to separate. So that's very important. You use spray-drying equipment to make instant tea. Pneumatically conveying food is difficult. Sugar tends to become cubes. So there are lots of places where your chemical engineering background comes into play.