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Lecture 3: Scientific support of Food Technology Processes
Plan:
1. The scientific development of food technology processes
2. Systematic approach to the development of food technology processes
3. Modern technology development - the acquisition and development of
knowledge
4. Knowledge System "Theoretical Foundations of Food Technology
A new era for science and food processing industries started in the watershed of
the 80s and 90s of the last century, when the Russian Academy of Agricultural
Sciences was created Department of storage and processing of agricultural products.
This association of scientists and food processing subcomplex led to cracking
intersectoral and interdisciplinary partitions, establish the existence of
interconnections and interdependencies in the nature of the processes leading food
technology.
There is no doubt that over time the relationships and dependencies in the form
of patterns of technological processes will become dominant in the development of
two science subsystem on food technology as a knowledge system: subsystem
dismantling of agricultural raw materials in the anatomical parts and the assembly
subsystem of these pieces of food [2,3,4].
It should be said that each of the two subsystems has its own characteristics in
terms of the essence of the processes and related structures of the process equipment.
If subsystem disassembly food environments characterized mainly cleaning
processes, cleaning, separating, calibration, screening, filtering, crushing, increase in
the concentration by boiling and drying, separation and ballast portions valuable raw
materials, diffusion, extraction, distillation, and others.
That food environments characterized by the assembly subsystem mainly
processes of dosing, mixing, baking, roasting, cooling, cooking, freezing,
crystallization, fermentation, fermentation, pickling, salting, ripening, smoking,
molding, packaging.
Thus, in the first subsystem analysis processes are preferably, and in the second
- the synthesis.
If you view the entire process chain, from the acquisition of plant and animal,
that is, synthesis processes in agriculture (production of raw materials for the food
industry), and finish the process of food production human consumption.
Namely, the analysis of food (splitting them into proteins, fats, carbohydrates,
mineral components and other components), and then again the processes of
synthesis in the human body, all of this through-food technology expressed in four
phases change material component of the process stream Synthesis - analysis
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