Technology of Food

By: Peter Murano.

By: Jeff Potter.

Purée in a food processor or with an immersion blender:
2 cups (660g) butternut squash, peeled, cubed, and roasted (about 1 medium squash)
2 cups (470g) chicken, turkey, or vegetable stock
1 small (130g) yellow onion, diced and sautéed
1/2 teaspoon (1g) salt (adjust to taste)

Notes

• The weights are for the prepared ingredients and only rough suggestions. So, prepare each item individually. For example, for the squash, peel it, then coat it with olive oil, sprinkle it with salt, and roast it in the oven at a temperature around 400–425 F / 200–220 C until it begins to brown. When you go to purée the ingredients, hold back some of the squash and some of the stock, taste the purée, and see which you think it needs. Want it thicker? Add more squash. Thinner? Add more stock.
• This soup by itself is very basic. Garnish with whatever else you have on hand that you think might go well, such as garlic croutons and bacon. Or top with a small dab of cream, some toasted walnuts, and dried cranberries to give it a feeling of Thanksgiving. How about a teaspoon of maple syrup, a few thin slices of beef, and some fresh oregano? Chives, sour cream, and cheddar cheese? Why not! Instead of purchasing items to follow a recipe exactly, try using leftover ingredients from other meals to complement the squash soup.
• If you’re in a rush, you can “jump-start” the squash by microwaving it first. Peel and quarter the squash, using a spoon to scoop out the seeds. Then, cube it into 1–2” / 3–5 cm pieces, drop it into a glass baking pan that’s both oven and microwave safe, and nuke it for four to five minutes to partially heat the mass. Remove from microwave, coat the squash with olive oil and a light sprinkling of salt, and roast it in a preheated oven until done, about 20 to 30 minutes. If you’re not in a rush, you can skip the peeling step entirely: cut the squash in half, scoop out the seeds, add oil and salt, roast it for about an hour (until the flesh is soft), and use a spoon to scoop it out.

There are two broad types of cake batters: high- ratio cakes--those that have more sugar and water than flour (or by some definitions, just a lot of sugar)--and low-ratio cakes—which tend to have coarser crumbs. For high-ratio cakes, there should be more sugar than flour (by weight) and more eggs than fats (again, by weight), and the liquid mass (eggs, milk, water) should be heavier than the sugar.

Consider this pumpkin cake, which is a high-ratio cake (245g of pumpkin contains 220g of water--you can look these sorts of things up in the USDA National Nutrient Database, available online at http://www.nal.usda.gov/fnic/foodcomp/search/).

In a mixing bowl, measure out and then mix with an electric mixer to thoroughly combine:
1 cup (245g) pumpkin (canned, or roast and puree your own)
1 cup (200g) sugar
3/4 cup (160g) canola oil
2 large (120g) eggs
1 1/2 cups (180g) flour
1/4 cup (40g) raisins
2 teaspoons (5g) cinnamon
1 teaspoon (5g) baking powder
1/2 teaspoon (5g) baking soda
1/2 teaspoon (3g) salt
1/2 teaspoon (2g) vanilla extract

Transfer to a greased cake pan or spring form and bake in an oven preheated to 350 F / 175 C until a toothpick comes out dry, about 20 minutes.

Notes

• Try adding dried pears soaked in brandy. You can also hold back some of the raisins and sprinkle them on top.
• One nice thing about high-ratio cakes is that they don’t have much gluten, so they won’t turn out like bread, even with excessive beating. With a total weight of 920 grams, of which only roughly 20 grams is gluten, there just isn’t enough gluten present in this cake to give it a bread-like texture. There’s also a fair amount of both sugar and fats to interfere with gluten development.
Book Title: Cooking for Geeks: Real Science, Great Hacks, and Good Food. Author: Jeff Potter. Publisher: O'Reilly Media. Published: 2010-08-09. ASIN: 0596805888. ISBN: 0596805888. EAN: 9780596805883. Binding: Paperback. Price: $34.99

By: P.J. Fellows.

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.

The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics.

The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

By: Gregory E. Pence.

By: Ashim K. Datta.

Providing a foundation in heat and mass transport, this book covers engineering principles of heat and mass transfer. The author discusses biological content, context, and parameter regimes and supplies practical applications for biological and biomedical engineering, industrial food processing, environmental control, and waste management. The book contains end-of-chapter problems and sections highlighting key concepts and important terminology It offers cross-references for easy access to related areas and relevant formulas, as well as detailed examples of transport phenomena, and descriptions of physical processes. It covers mechanisms of diffusion, capillarity, convection, and dispersion.

By: R Paul Singh, R. Paul Singh, Dennis R. Heldman.

By: Frank Yiannas.

New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equally important goals of consumer trial and repeat purchase. The linkage of these issues is often compromised in the "innovate or die" world of corporate new products. An Integrated Approach to New Food Product Development explores this inter-relationship and the inter-relationship of the key disciplines essential for marketplace success.

Proven Approaches from Industry Experts

The book introduces The Success Equation based on the interrelationship of the key tasks critical to defining and executing for new product success. The sections that follow highlight the importance of every task and the impact of each disciplines’ contribution throughout the process in optimizing the success of the product. The book explores integration of all parts, from defining consumer needs and food concept to understanding the importance of positioning, packaging and trade, to the technology and manufacturing required to accurately meet these needs. The Success Equation encompasses the elements that not only dramatically increase a product’s success, but also make that success increasingly sustainable.

Combines Solid Theory with Actual Marketing Practice

The text blends academic, ivory tower research with the experiences of seasoned, real market practitioners, which when combined, provide the tools for successful new product innovation. The concise, hands-on information includes advanced and emerging innovations in management, marketing, technology, strategy, consumer research and sales. The integrated coverage provides a complete picture of the expertise and knowledge needed to leverage new product development into commercial success.