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Concept
Food technology
Summary
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products.
Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.
Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864, was an early attempt to apply scientific knowledge to food handling. Besides research into wine spoilage, Pasteur researched the production of alcohol, vinegar, wines and beer, and the souring of milk. He developed pasteurization – the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine.
Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are:
Instantized Milk Powder – Instant milk powder has become the basis for a variety of new products that are rehydratable. This process increases the surface area of the powdered product by partially rehydrating spray-dried milk powder.
Freeze-drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large-scale industrial application of the process was the development of continuous freeze drying of coffee.
High-Temperature Short Time Processing – These processes, for the most part, are characterized by rapid heating and cooling, holding for a short time at a relatively high temperature and filling aseptically into sterile containers.
Decaffeination of Coffee and Tea – Decaffeinated coffee and tea was first developed on a commercial basis in Europe around 1900. The process is described in U.
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