Food Science and Technology

“nước mắm” + “truyền thống” 1.     Nước mắm (nuoc-mam) “Nước mắm” theo tên riêng của chính nó là một loại sản phẩm từ cá lên men ủ cùng muối, nó được chế biến và sử dụng phổ biến ở Việt Nam cũng như các loại “fish sauce” khác ở Đông Nam Á và nhiều vùng trên thế giới. Chất lượng nước mắm phụ thuộc vào nhiều yếu tố và đòi hỏi kinh nghiệm cao [4]. Mặc dù tồn tại với sự khác biệt về nguồn gốc các loài cá nguyên liệu đầu vào, công nghệ chế biến và tên gọi (“nước mắm ” ở Việt Nam, “nampla” ở Thái Lan, “ patis” ở Philippines, “ shottsuru” ở Nhật Bản và “ yeesui” ở Trung Quốc) [1], nước mắm từ các quốc gia khác nhau có cùng một nguyên tắc đó là quá trình lên men cá bằng cách tự phân hủy ở nồng độ muối cao.  Ở Việt Nam, khái niệm “Nước mắm” lần đầu tiên được định nghĩa một cách hợp pháp trong Sắc lệnh của Chính phủ Đông Dương, bằng tiếng Pháp ( the Order of Indochina Government ) ngày 21 tháng 12 năm 1916: “ Nước mắm là kết quả của quá trình ngâm cá trong dung dị...

Quality Control is the mechanism intended to achieve management’s intended characteristics of the company’s products and services. However, guidelines and directives may not always become implemented as intended. Someone needs to certify that the mechanisms actually are in place and working, hence, Quality Assurance. Business, governmental and military organizations have long used auditors (reviewers) to certify the existence of assets and prescribed records and to verify that operations are conducted as intended. Today’s QC and QA programs are merely extensions of long-established management practices, but they have acquired new names and forms tailored to the food industry  The roles of these two functions, responsible for ensuring product quality, and their reporting relations to senior management, vary with the size of the company. They often are two separate entities in medium- and large-size companies. Quality Control works at the plant level to...

Snack Seasoning Formulation There's a whole lot of crunching going on. According to the Snack Food Assoc., the 1994 per-capita consumption of   snacks   in the United States was nearly 22 pounds. A Columbia University study indicates that savory/crunchy products are the most popular snack choices, followed by baked goods and fruit.   While some salty snacks come all natural, most carry some sort of   snack seasoning   - even if it consists of a simple sprinkle of salt. Seasoning can bring out and complement the flavor of the base, or it can make up the bulk of the flavor. Whatever the case, seasoning plays an important role in the flavor and appearance of a salty snack and greatly influences its acceptability.   "Snacks are essentially fun foods," says Jane Schultz, vice president of communications for the Snack Food Assoc. (SFA), Alexandria VA. "Trying to promote snacks based primarily on nutrition merits just doesn't work for   seasoning ...

Potato Chip Background Potato chips are thin slices of potato, fried quickly in oil and then salted. According to snack food folklore, the potato chip was invented in 1853 by a chef named George Crum at a restaurant called Moon's Lake House in Saratoga Spring, New York. Angered when a customer, some sources say it was none other than Cornelius Vanderbilt, returned his french fried potatoes to the kitchen for being too thick, Crum sarcastically shaved them paper thin and sent the plate back out. The customer, whoever he was, and others around him, loved the thin potatoes. Crum soon opened his own restaurant across the lake and his policy of not taking reservations did not keep the customers from standing in line to taste his potato chips. The popularity of potato chips quickly spread across the country, particularly in speakeasies, spawning a flurry of home-based companies. Van de Camp's Saratoga Chips opened in Los Angeles on January 6, 1915. In 1921, Earl Wise, a g...

Abstract:  Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, bringing a valuable asset to R&D personnel and students in food technology and engineering areas. Full of clear illustrations, photos and text describing types of biscuits, cookies and crackers, ingredients, test bakery equipment, dough piece forming, biscuit baking ovens, biscuit cooling and handling, and processing and packaging, this book presents a timely resource on the topic. Covers the complete processed food production line, from raw materials to packaged product Content: 1. The Biscuits 2. Ingredient storage and handling 3. Dough Mixing 4. Dough Feed Systems 5. Dough Forming: Biscuit cutting machines 6. Dough Piece Fo...

The machinery about which I am writing is found in the confectionery industry, but it is also generally used throughout the food industry and some other areas that produce items that need to be wrapped and packed for distribution. It just happens that much of my working life was spent in the confectionery industry. Similar machinery operates in the pharmaceutical industry, is used for wrapping and handling books, for wrapping blocks of fuel and for packing tea and other items. Some of the robots described are used in the glass industry, loading drinking glasses direct from hot moulding plants. They are used to load filled bottles into cases in the drinks business or shampoo for chemical manufacturers. Other industries, for example the textile industry, used machinery designed for other purposes (such as weaving), before the development of packaging machines, that worked on comparable principles. Some of the mechanisms in all of this machinery possibly have their ancestry in the grea...

Author(s): George Saravacos, Athanasios E. Kostaropoulos Series: Food Engineering Series Publisher: Springer Year: 2015 Language: English This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants.  The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical...