Convenience foods

This presentation has the creative thing to hotel management student to easily learn the convenience food.

1. CONVENIENCE FOODS Today the term “ Convenience Food” is widely used in the catering industry. This is probably due to the rapid progress in food technology over the past decade. It can be defined as any types of food where some stage of preparation has been completed before hand facilities further cooking in less and in more convenient way.

2. Processing Method

3. Accelerated Freeze Drying (A.F.D) By using high vacuum techniques. It is possible to produce specific conditions of temperature and pressure which create an ideal condition for dehydration of food without collapse of cell. The food stuff are treated so well so they improve texture and retention rehydrating potential. This process is very costly and its lead to increase in cost of production. Ex:- Frozen peas, cauliflower , spinach etc.

4. Additives Non nutritive substance added to food in small quantity to improve its appearance, flavor, texture and storage properties EX:- natural, vinegars

5. Aseptic Canning A hewer development in canning designed for those products which are adversely affected by heat with in sealed containers products like fruits.

6. Boil-in-bag “ready food” A convenience entrée or vegetable commodity portioned items are packaged in special plastic bags, sealed then frozen. To reconstitute the unopened bag is dropped into boiling water for predetermined period.

7. Dehydration A method of preservation food by reducing the moisture content to such a level that microbe can not grow and reproduce. The method used depends on the food Ex:- Pulse and leafy vegetable

8. Dehydro - freezing A method of preservation where the moisture content of certain food is reduced by 70% then quick frozen. Because the cell do not collapse, the product has good texture retention. Ex:- Beans, peas

9. Freezer Burn In any frozen storage room there is a steady removals of moisture from unprotected foods which may result in unpleasant irreversible change to the color, texture, flavor, and nutritive value.

10. Instant freezing Preservation Method of preservation using liquid nitrous oxide at 128f below zero. By gently flushing food through nitrogen, freezing is almost instantaneous, production very tiny ice crystals, so important of good texture retention.

11. Spray Drying A method of dehydration food by spraying a slurry of the commodity into a hot air chamber, which dries the material immediately forming a power. Good rehydration properties and nutrient retention in milk, dried soup and instant coffee.

12. Smoked Preservation This process is applied to a wide verity of raw and prepared foods. When used with fish, usually the fish is salt cured before smoked further examples relation to smoked sausages, meats etc.

13. Advantages of Convenience food 1) Reduced operation cost 2) Reduce food production time. 3) Less space & equipment is needed to produce basic items. 4) Operation cost can be reduced because of less labor. Less waste, less spoilage of food, less storage & less cleaning

14. Advantages of Convenience food 5) An unexpectedly high demand can be accommodated more easily using convenience foods. 6) Wastage can be reducing considerably , particularly in situations where menu items are coated or reheated straight from the freezer. 7) Portion control is made easier by using a specified portion size. Many items are available in single portion size.

15. Disadvantages of Convenience food 1)We cannot get natural freshness through convenient product. 2) If frozen food not stored at adequate temperature. It will affect on color, texture, flavor, and nutritive value. 3) Convenience food can be used only for the specific period. 4) The cost of many convenience foods are higher than that of the fresh foods in season.

16. Prof. Pravin Rathod