Food reactions
Each food is unique with its own properties but if we combine them all together we will recieve a absolutly different product ,this is the Magic of Cooking Reactions !The main reason of this is thanks to changes in microbiological , enviromental ( ie tempretures) and in the chemical compotion of the foods.And because all the foods get through many prosecces ,today i chose to write about the main two : 1) heat treatments 2)cooling and freezing treatments .
Heat food processes 🔥
In our kitchen we usually use three main heat prosecces 1) boiling 2) frying 3)baking-roasting .These types of processes are under 100*C and helps not only making your food tastier but make it safer. By extringuishing a large number of pathogenic microorganism that can cause seriouse health problems to human . One of the best and most well known examples is Salmonella this type of microorganism we can easly find it in fresh foods ie eggs and meat .The reason that we can destroy salmonela with any heat process under 100 *C is because samonella doesnt have large heat recistance.
Also home cooking inactivates enzymes and as a result we can avoid and minimize any alterations that can be caused to the food .For your information data ,enzymes are a specific type of proteins that excists as a natural substance in our food or it cames from microorganisms and thanks to their catalytic properties cause many sometimes good or bad chemical reactions that can make our food less tasteful.Lastly all the heat processes that its mentioned earlier can also make the food more digestable to us .On the other hand the home heat proceesseshave a disadvantage they can lose a small amount of food nutriens .Moreover ,heat processes we can find not only in our homes but also in the food industry .The main goal of food buissnesses is THE FOOD SAFETΥ during the production process of the foods .And they achieve it with many proceesses one main type is this that we are talking about .Some of the heat processes that food industry uses is 1)pasteurization2)sterilization 3)scalding .
Pasteurization is a heat type of process that uses mild tempretures under 100 oc for short amount of time to eliminate pathogens and extend shelf-life.And its usually use is to milk and fruit juice.
Sterilization is a more intence heat process than pasteurization because we use tempretures under 100 oc destroys or eliminates all forms of microbial life .But as result we lose all the good microrganisms not only the pathogens .And the food doesnt have any nutriotional value to the human anymore .
Last but not least scalding is industries type of home boiling 😅,specificly the main reason that they use it is to avoid destoying endogenous enzymes when the food inexposed to elevated tempretures.Its mostly used to vegetables before canning or freezing .
Freezing Processes
There are two main types of freezing processes in food industry 1)slow freezing2)quick freezing .The first one is the usual freezing that we have in our homes but it has less benefits that the quick method .And thats because we have less harm to the food mebrane and therefore we have a quality food.Ιn slow freezing, the food degrades more because the water that exists internally in each food is converted into ice crystals on the outside of the cells, which causes an unwanted result in the food industry.As a result, the cell membranes are destroyed and thus the quality of the frozen food is degraded.In quick or rapid freezing there is a balance between the ice crystals. Since they are simultaneously created inside and outside of the cell membranes and thus microheterogeneous ice crystals are formed iqually .Ιn conclution one rule we have to remember in freeze processes ….
”The smaller the food cells, the faster freezing is needed”
Blast chillers is a equipment that helps to have a rapid freezing to the foods we want and its mostly used to food industries and restaurants .
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