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Definition: food technology from Hawley's Condensed Chemical Dictionary

Practice of the techniques used in the preparation of foods for large-scale human use. Among others these include harvesting, postharvest treatment, all forms of cooking, tenderizing, preservation by chemicals, heating, dehydration, drying and freezing, distillation and solvent extraction, milling, refining, hydrogenation, emulsification, packaging materials and storage, labeling, and transportation. Other aspects of food technology are bacteriology, sanitation, quality control, and formulation of ingredients for a wide variety of end products. A recent development of importance is the growth of convenience and quick-service foods.

food technology

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
The application of science to the commercial processing of foodstuffs. Food is processed to make it more palatable or digestible, for which the traditional methods include boiling, frying, flour-milling, bread-, yogurt-, and cheese-making, and brewing; to prevent the growth of bacteria, moulds, yeasts, and other micro-organisms; or to preserve it from spoilage caused by the action of enzymes within the food that change its chemical composition, resulting in changes in flavour, odour, colour, and texture. These changes are not always harmful or undesirable; examples of desirable changes are the ripening of cream in butter manufacture, flavour development of cheese, and the hanging of meat to tenderize the muscle fibres. Fatty or oily foods suffer oxidation of the fats, which makes them rancid. Preservation enables foods that are seasonally produced to be available all the year. Traditional forms of food preservation include salting, smoking, pickling, drying, bottling, and preserving in…
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Full text Article food technology

From Philip's Encyclopedia
Application of scientific techniques to the generation, mass production, packaging and preservation of all types of food. Generating new and better forms of food often involves genetic engineering . The genetic material in edible plants is improved in order to achieve greater yield and resistance to…
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Full text Article food technology

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
The application of science to the commercial processing of foodstuffs. Food is processed to make it more palatable or digestible, for which the traditional methods include boiling, frying, flour-milling, bread-, yogurt-, and cheese-making, and brewing; to prevent the growth of bacteria, moulds, …
| 1,589 words
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Full text Article Food Technology: Bread

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
The history of bread ancient Egyptians The Egyptians were the first people to use yeast and produce risen loaves. They also invented the first ovens for baking. People ate different types of bread depending on their wealth. If you were rich you ate a more refined type of bread, while if you were…
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Full text Article food technology

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
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Full text Article food technology

From Hawley's Condensed Chemical Dictionary
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Full text Article food

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
Anything eaten by human beings and other animals, or absorbed by plants, to sustain life and health. The building blocks of food are nutrients, and humans can utilize the following nutrients: carbohydrates as starches found in bread, potatoes, and pasta; as simple sugars in sucrose and honey; and as…
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Full text Article food irradiation

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
Exposure of food to low-level irradiation to kill micro-organisms; a technique used in food technology . In irradiation, X-rays from a radioactive or electron beam are passed through the food, and so the food is treated with ionizing radiation. The process helps to stop vegetables, for example…
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Full text Article refrigeration

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
Use of technology to transfer heat from cold to warm, against the normal temperature gradient, so that an object can remain substantially colder than its surroundings. Refrigeration equipment is used for the chilling and deep-freezing of food in food technology , and in air conditioners and…
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Full text Article diglycerides

From Library of Health and Living: The Encyclopedia of Nutrition and Good Health
A common type of food additive related to fat and used to suspend fatty materials. Diglycerides prevent bread from going stale by blocking starch alterations; they also make bread soft. Diglycerides improve the stability of margarine , and they improve the consistency of cake dough to make cakes…
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Full text Article deep freezing

From The Hutchinson Unabridged Encyclopedia with Atlas and Weather Guide
Method of preserving food by lowering its temperature to −18°/0°F or below; see food technology . It stops almost all spoilage processes, although there may be some residual enzyme activity in uncooked vegetables, which is why these are blanched (dipped in hot water to destroy the enzymes) before…
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