Food Technology

 LET FOOD BE YOUR MEDICINE Food is the bedrock upon which a healthy life is based, and is the body's buffer against the stresses, strains, and onslaught of an increasingly toxic environment. Food can be used to support long-term health as well as treat acute conditions. In Chinese and Ayurvedic traditions have for thousands of years followed the concept that different food have specific healthy properties. Ginger has a recognized ability to quell feelings of nausea . Brussels sprouts are a good source of sulfur which enhances liver function . Honey is an ancient remedy for soothing coughs and other throat problems . Nuts and seeds contains unsaturated fats, which can lower cholesterol . Garlic can help your body to fight free radicals and lower blood pressure . Berries contain antioxidants, which can help to stave off mental decline .

Peaches originated from China , where they are considered an uplifting , rejuvenating fruit . Peaches and nectarines (a close relative) contain a balance of phenolic compounds ( anthocyanins, chlorogenic acids, quercetin derivatives, and catechins ) that work synergistically to  combat metabolic syndrome (a group of risk factors that can lead to diabetes and heart disease). PEACHES These contain beta-carotene, lycopene, and lutein , which protect the heart and eyes. NECTARINES They have red, yellow, or white flesh and are source of vitamins A and C and beta-carotene. WHAT IS IT GOOD FOR ? Their phenolic  compounds a re known to have antiobesity,  anti-inflammatory, and antidiabetic properties,  and regular consumption of both can help  prevent metabolic syndrome . Both are good sources of vitamin C, an essential component in the body’s production of collagen . They are also a good source of the antioxidant lutein , which helps fight free-radical damage and...

Pear  is a cooling, uplifting, low-allergy fruit and an excellent source of water-soluble fiber, pears also contain useful amounts of beta-carotene and B vitamins, as well as traces of copper, phosphorus, potassium, and other essential elements. VARIETIES OF PEARS CONFERENCE PEAR Fresh pears like these have higher levels of  fructose, glucose, and levulose - the sweetest of all natural sugars in them than any other fruit. RED ANJOU PEAR Red-hued pears, such as Red Anjou and Red Bartlett, have more antioxidant anthocyanins than green, yellow, and brown varieties. ASIAN PEAR These pears may sound exotic but there is no nutritional difference between these and regular varieties. WHAT IS IT GOOD FOR ? Low in salicylates and  benzoates , pears are less allergenic than many  other fruits, and are often recommended in  exclusion diets for allergy sufferers.  Pear juice  is often introduced as a first juice to infants .  Most of its...

Apples  are available in many varieties. They are high in pectin, a fiber, and release  slow  sugars that help to improve heart health and regulate blood sugar level of the body. They also contain many important vitamins and minerals, and substances that promotes strong and healthy bones.  VARITIES OF APPLES   GREEN APPLES Like other apples, green apples contains malic acid, a useful digestive aid. YELLOW APPLES The pectin in yellow and other apples helps lower the body's absorption of excess dietary fat. RED APPLES Antioxidants which can protect against neurological damage assocuated with condition such as Alzheimers's disease are higher in red apples then other varieities. WHAT IS IT   GOOD FOR ? Fructose and antioxidants polyphenols in apple improve the metabolic balance and slow the rate at which sugar is absorbed into the bloodstream. Pectin has an  amphoteric action. Paradoxically, it can provide relief from both constipation and  di...

 POSTBLEACHING IN HYDROGENATION PROCESS A separate bleaching operation known as post-bleaching immediately following the hydrogenation process has three general purposes: To remove traces of nickel that escape the catalyst recovery filtration. To remove undesirable colors, generally of greenish hue. To removes peroxides and secondary oxidation products. The bleaching process generally employs a bleaching earth and a metal-chelating acid to reduce a residual nickel content to the lowest possible level.  After bleaching,  the spent earth and adsorbed impurities are removed with a pressure filter and the oil is cooled to 130 Fahrenheit before processing. An alternative to post bleaching is the addition of activated carbon to the oil with the catalyst during hydrogenation. Activated carbon is very effective in removing chlorophyll pigments. After filtering, the oil is treated with citric or phosphoric acid and polish filtered to capture the colloidal trace metals remainig ...

   HYDROGENATION Hydrogenation is a reaction of three component: oil, hydrogen and catalyst . the hydrogen gas must be dissolved in the liquid oil before it can diffuse through the liquid to the solid catalyst surface. Each absorbed unsaturated fatty acids can then react with a hydrogen atom to complete the saturation of the double bond, shift it to a new position, or twist it to a higher melting trans-form. Oil  is hydrogenated for two reasons: One reason is to change the naturally occurring fats and oil into the physical form with the consistency and handling characteristics with required functionality. Hydrogenated edible fats and oil products can be prepared with creaming properties, frying stability, sharp melting points and the other functional characteristics desired for specific application. The second reason   for hydrogenation is to increase oxidative stability . Flavor stability is necessary to maintain product acceptability for prolonged periods aft...