Evaporation of liquid milk into sweetened condensed milk

Evaporation is a process of removal water from liquid foods which concentrated liquid products. Advantages of evaporated liquids are longer shelf life, decreased volume and weight, easier for transportation, less changes during prolonged storage and smaller storage space. These are due to removal of water decreasing the volume and weight of liquids and thus inhibition of microorganisms growth.

 Two types of evaporator used which are plate evaporator and falling film evaporator. Advantages of plate evaporator are relatively low capital cost, high operating efficiency, easily control plant, permits fully automatic operation, can handle more viscous liquids and best suited for highly sensitive products. The advantages of falling film evaporator are operations can be at lower temperature, lower energy consumption, easily maintenance and simple construction of the plant.

Sweetened condensed milk is the concentrated milk where sugars added as preservative, sweetener and thickener. It contains around 8%fat, 45%sugar an 20% solid-non-fat. Sugar can effectively increase the osmotic pressure of products, hold the water and thus prevent microbial spoilage. Sugar is a natural sweetener where it imparts sweetness. By adding in sugar, it acts as thickener to provide a desirable viscosity and improve the solubility if lactose.

Diabetes Melitus

Diabetes mellitus is a food associated diseases which body cannot use glucose properly because lack of insulin or its proper function. Thus, basically blood sugar is abnormally high in the patient. Under this condition there is increased breakdown of liver glycogen, defective storage of glucose in muscle and defective utilization of glucose in the tissues. Hereditary may is a predisposing factor.

Common symptoms include polydipsia (extreme thirst), polyphagia (constant hunger) and polyuria (excessive urine). Diabetes mellitus can be categorized into two forms which is insulin-dependent diabetes mellitus (IDDM) and noninsulin-dependent diabetes mellitus.

IDDM is due to insufficient endogenous production of insulin and thus tend toward ketosis and ketoacidosis where face flush, acetone breath, respiration increase and labored and dehydration. For IDDM, insulin treatment is required. The patients have to consume carbohydrate in conjunction with insulin in order to avoid consequences. In case of slow release of insulin, pattern of small meals is recommended.

NIDDM is second type of diabetes which include 90& of all diabetes. It is due to ineffective usage of insulin or inadequate insulin. It occurs in adults especially the one who obese. NIDDM caused by hypersecretion of amylin, problems with insulin receptor or fat, low fiber abd excessive sucrose in diet. Thus, patient with NIDDM should reduce consumption of glucose, sucrose and other simple sugar, replacing some of carbohydrate with monosaturated fat or with fish oil and intake of adequate fiber and pyridoxine. 

Energy Balance

Energy balance is defined as a balance exists between the energy taken in as food and the various energy forms used by human. If the energy balance is perfect, the weight will remains constant. If the energy taken excess the energy expenditure, it will stored in the body in form of fat. Energy intake less that energy used and the difference is made up by burning fat in body.

Organism’s source of energy is chemical energy supplied by foods where the oxidation of foodstuff provides chemical energy for cellular reactions. When nutrients are broken down, about 40% is captured in form of ATP.

Energy in nutrition is defined as the amount of heat necessary to raise temperature of one kilogram of water to one degree Celsius. Measurement of energy expenditure can be done using direct calorimeter or indirect calorimeter.

Direct calorimeter is the direct measurement of the actual energy expended by the body throughout a given period. The heat given of by the human subject in a special calorimeter is absorbed by the water in the coils surrounding the well-insulated chamber. Thus, the total heat may be measured directly.

For the indirect calorimeter, the rate of metabolism or heat production is calculated through the oxygen intake and carbon dioxide content of the expired air as measured by a respiration apparatus. This may apply to various type of activities or when lying at rest.  

Ice Cream Production

Production of ice cream includes the blending of mix ingredients, pasteurization, homogenization, aging of the mixture, freezing, packaging and hardening. Selection of ingredients is based on the desired formulation. Liquid ingredients are heated and add with powdered ingredients such as skim milk powder and sugar, followed by adding of stabilizer and emulsifier. Fat is the last item to add in. Normally, high shear mixer are used in blending because the premixing the powder ingredients is not necessary, agglomerate free mix, stable emulsion, rapid mixing times and maximize yield of raw material as thickening agents are fully hydrates and other ingredients are fully dispersed. 

Pasteurization is to destroy the pathogenic bacteria, reduce spoilage organisms and hydration some of the components. It can be batch pasteurized or continuous pasteurization. Homogenization is done in two stage where formation of fat emulsion by breaking down milk fat globules to <1 µ m. This is followed by the reducing cluster of the fat. Ageing is allowing time for fat to cool down and crystallize while the protein and polysaccharides can be fully hydrated. Ageing can improves the whipping qualities of mixture, body and texture of ice cream. 

Freezing can be done using the barrel freezer. Hardening is done in hardening tunnels or contact-plate freezers. Factors affecting hardening time are freezer temperature, rapid circulation of air, container size, ice cream composition and package materials. 

Ice Cream Introduction

Ice cream is an enormously popular food where cover a wide range of frozen dessert. Dairy ice cream is generally defined as frozen mixture of a combination of components of milk, sweeteners, stabilizers, emulsifiers and flavoring. Some terms are used for ice cream such as reduced fat ice cream, light ice cream, low fat ice cream and nonfat ice cream. The texture properties of ice cream must contain certain amount of air; otherwise it will be hard, palatable and solid block. It should melt without feeling too cold and melted products are neither too liquid nor too viscous while the ice cream should not have a poor melting. Besides, ice cream must be smooth in texture instead of sandy. Production of ice cream including the blending of mix ingredients, pasteurization f mixture, homogenization, aging of the mixture, freezing, packaging and lastly hardening. Ice cream produced can be classified into two types which are soft ice cream and hard ice cream. Soft ice cream is the one which is soft and consumed immediately after freezing the mix. Hard ice cream is much firmer product, excellent in quality, longer shelf life and being hardened after freezing the mix.

Lipids

Functions of lipid in our body are as body insulators, protect organs from trauma, energy reserves, feeling of satiety, supply essential fatty acid for maintenance and growth, precursor of sex and adrenal hormones, formation of vitamin D, carrier of fat soluble vitamin A,D, E, and K, and provides flavor and palatability of foods. Factor affecting the digestion and absorption of fats are age, physical nature, present of emulsifier agent, health of intestinal lining, cooking temperature, present of dietary mineral and bile or enzyme production.

Examples of lipid in our body are lipoprotein and cholesterol. Lipoprotein is divided into three types which is very low density lipoprotein (VLDL), low density lipoprotein (LDL) and high density lipoprotein (HDL). VLDL is used to transport cholesterol and it is normally converted to LDL. LDL is carrier for cholesterol which has about 25% protein and 75%lipid. It has great affinity toward artery walls and thus increases the risk of arteriosclerosis and cardiovascular problems. HDL have 50% apoprotein and smaller to LDL. It carries tissue esterified cholesterol to liver, fostering the conversion f cholesterol to bile salts, block the uptake of LDL and facilitate blood enzyme to esterify free cholesterol to make it less likely to enter tissue. HDL is healthy cholesterol. Disorders related to the lipid are fatty liver and gallbladder stones in billary tract. 

Protein

Protein has many functions in our body, for example it is used as apoprotein, maintain the fluid and electrolyte balance, as buffers, immunity response, provides energy, growth and as hormones. Excessive intake of protein will induce fluid imbalance since more water is needed, liver disturbances and shorter life span due to toxicity by products. Besides that, excessive intake of protein will make our body loss calcium. The breakdown of protein to sulfur containing amino acids causes the urine becoming more acidic, forcing it to carry out more calcium with the excess protein. Several disorder related to protein are homocystinuria and phenylketonuria. Homocystinuria is due to lack of cystathionine synthhetase where accumulation of methionine and homocysteine cause atherosclerosis. Phenylketonuria is disease lacking of phenylalaline hydroxylase where accumulation of phenylalaline damage brain and mental retardation.

There are some terminology for protein, such as protein efficiency ration, biological value and net protein utilization. Protein efficiency ration is defined as a measure of protein quality assessed by determines how well a given protein to support weight gain in laboratory animals. Biological value is the measure of the nitrogen retained in the body divided by the amount of the nitrogen absorbed from protein. Net protein utilization is the ratio of amino acid converted into protein compared to the ratio of amino acid supplied. 

Food processing

I was having a class which is about the food processing which is defined as a set of methods and techniques used to transform raw ingredients into food for consumption by human and animals. Generally, food can be categorized into fruit, vegetables, meats, cereals and dairy. The type of processing is mainly depend of the physical and chemical composition. Water activity and acidity are important of food composition. Water activity is d the level of available of water in the food and it is so called free water. Acidity refers to pH value or the level of hydrogen ions. There are many types of processing such as chopping, mincing, proofing, heating and others. I would like to share some knowledge about thermal processing here. Some terminologies such as commercially sterilize and pasteurization is frequently used in food industry. Commercially sterilization is difined as the heat treatment above 100°C applied to food to destroy both the vegetative and the spores of microorganisms while still retaining the food’s nutrients. Pasteurization refers to heat treatment below 100°C applied to food to destroy microorganisms of health significance. Blanching also is a heat treatment. It is used as pretreatment where to detroy enzyme activity in fruits and vegetables. It is effectively reducing the quality loos during processing of fruits and vegetables. Examples of factors influence effectiveness of blanching are type of foods, size of food, temperature and method of heating. 

Waste management

Increasing in manufacturing sector develop and boost up our economic growth and changed quality and way of our life. However, manufacturing factories produce huge amount of wastes. So, an efficient and effective waste management is necessary to treat the wastes produced.
In some developing countries and Third countries, the waste management standard is still poor, for example
1) Outdated and poor documentation or waste generation rates and composition
2) Inefficient storage and collection of wastes.
3) Disposal of municipal wastes that contains toxic and hazardous material.
4) Dumping of wastes
5) Inefficient use of disposal site space.
There is a hierarchy which lists the way of managing waste problems. It includes avoid creating of waste followed by re-use of waste, recycles waste, recovery energy from waste and lastly is the disposal of waste safety. Best option is the avoiding of create waste and the worst is disposal of waste safety. Principles for achieving good waste management are
1) Polluter pays-person or organization that generates waste shuld pay to manage it.
2) User pays-the costs of the resources needed to create goods and/or services should be included in their price to buyer.
3) Product stewardship-those who produce or import products should do everything possible to minimize the harm to environment caused by producing, using and disposing of the products.

Sustainable development should also be emphasized. It refers development that meets the needs of the present without compromising the ability of future generations to meet their own needs. The dimensions include society, economy and environment.

Waste Classification in Malaysia

Waste can be categorized into two type which is the solid waste and toxic and hazardous waste. Solid waste is the useless and unwanted product which is generated by manufacturing process, activity or by product and is discarded by society. Toxic and hazardous waste is defined as scheduled waste or matter whether in solid, semi solid, liquid, gas or vapor form which is emitted, discharged or deposited in the environment in such volume, composition or manner to cause pollution.
Solid waste can be further categorized into five categories which are waste materials, trade waste, industrial waste, park waste and household waste. Toxic and hazardous waste is scheduled waste which is account into 5 groups which have 77 categories.
The 5 groups of toxic and hazardous wastes are
- Waste that containing metal or metal bearing materiels.
- Waste that are containing inorganic constituents which may contain metals or organic materials.
- Waste that are containing organic constituents which may contain metals and inorganic materials.
- Waste that are inorganic or organic constituents.
- Other waste

Other than above classification, waste can be also divided into 4 types which is municipal, medical, hazardous and industrial wastes. Municipal waste refers to waste generated by the urban. Medical waste included the healthcare by products which are sharp, non-sharp, chemical, blood, human parts and radioactive compounds.

Halal Food

As we know, halal food demand is increasing worldwide. These are due to several factors such as increasing Muslims population which is Islam believer, increased in food expenditure, higher income and more selective in choosing food, change of lifestyle toward halal food and increase or awareness of advantages of halal food.

However, not really people know about halal. Actually halal is referring to permissible based on Syariah perspectives which consider all the food chain. Syariah law is to protect of purity of religion, mind, life, property and good health of future generation and to maintain self respect and integrity.

So, what is halal food? Halal food is food that permitted under Syariah Law and fulfills following conditions such as do not contain parts or product of non-halal animals or human, do not contain najs, not contaminated with najs, slauthering according to Syariah Law, and is safe and not harmful to consume.

There are some principles are related to Halal and Haram. Basically, all things created by god are permitted, with few exception that are specifically prohibited. To make lawful and unlawful is the right of God alone. Basic reason for the prohibition of things is due to impurity and harmfulness. What is permitted is sufficient and what is prohibited is then superfluous. Whatever is conductive to the prohibited is in itself prohibited, falsely representing unlawful as lawful is prohibited and doubtful things should be avoided.

Malaysia is a Halal food hub which means accurate information of halal can be obtained, halal certification system which is trusted by consumers is enforced and it provides services and network of information among all parties involved. 

HACCP

Today I learned about the HACCP which refer to hazard analysis critical control point. There are some benefits of HACCP such as give customer confidence in the safety of the operation , systematic approach to the development of effective controls, can be used at all stages of the food chain, more effective than traditional inspection and testing schemes and internationally accepted. It is complimentary to quality management system. HACCP have seven important principles which are conduct a hazard analysis, identify critical control points, establish critical limits, monitoring, corrective action, recording and ensuring HACCP work as intended. Conduct a hazard analysis is planning to determine the food safety hazard and identify the plan can apply to control these hazards. Then, we determine the critical control point, which usually is a step of process at which control can be applied and food hazard can be prevented. A critical limit is the maximum or minimum value to prevent or eliminate the hazard to an acceptable level. Monitoring is to ensure the process is under control at each critical control point. If deviation occurred, corrective actions have to be taken if a critical limit is not met. All plants have to maintain and records certain documents such as written HACCP plan, hazard analysis and monitoring. Lastly is the validation and verification of HACCP plan.

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Seafood Technology Introduction

Hello, I was having a class about seafood technology and I would like to share here. Actually, aquatic layer can be separate into few layers such as pelagic zone, demersal zone and benthic zone. Each zone has different conditions such as temperature, pressure and light density, thus the habitat and food chain is different between zones. The fish we get from different zones are different in muscle composition and physiology. Fish is a perishable food due to high enzymatic activities and high rate of spoilage. Classifications of fish are mostly based on the fat content, which is fatty, medium and lean fish. Fish is a good source of protein and there are many types of fish product such as smoked fish, canned fish, dried fish, fish hydrolysate, fermented fish, surimi based, frozen processed and value added product which uses ingredients from fish. Smoked fish is a oldest method to treat fish, which uses salt and curing to remove moisture. Smoked method can be in hot or in cold process. Canned fish is involving heat treatment for commercial sterilization and rapid cooling to ambient temperature. Dried method is using heat thermal to reduce or evaporate moisture from fish. Fish hydrolysate is ground up fish carcasses. Fermented fish is using acid or enzymes which ferment fishes. Surimi based is involving deboning, washing, and sweetener and flavor addition, and pressing. This product is used to mimic texture and colour of lobster meat, crab meat or others. Example of frozen processing is like freeze drying which have to consider the formation of ice crystal within fish. Value added product is meaning that some beneficial ingredient from fish such as collagen and gelatin of fish is added to beauty product for some specific purpose.