Food Processing: Composition, Production, Ingredients, and Heat Energy

Food Processing

Table of Contents
INTRODUCTION...........................................................................................................................1
TASK 1............................................................................................................................................1
Analysing the product’s composition in terms of non-fat solids, fat and water content.
Researching the composition of the raw ingredients used...........................................................1
TASK 2............................................................................................................................................3
Researching how the product is typically produced....................................................................3
TASK 3............................................................................................................................................4
Discussing whether a pump/s or conveyor belts will be required to move any of the ingredients
and product through the process..................................................................................................4
TASK 4............................................................................................................................................5
Determining any heat energy required for the process................................................................5
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

INTRODUCTION
Food processing is any e of a variety of operations which are taking place for converting the raw
food stuff into finished suitable and consumable, cooking or storage product. Food processing is
basically known as food engineering which generally includes the basic preparation of food,
altering the food product into another form and preserve and pack it for the end users and
consumers. The report is based on food processing of a particular food product which is
condensed soup. It is a type of soup which is prepared with reduced portion of water and once it
reaches to the consumers day as water or milk according to the preference and the mixture is
heated. The report analysis the products composition of Campbell’s ready to use chicken broth in
terms of fat non-fat solids and water. An evaluation research is conducted about the typical
production steps for the product. And any heat energy which is required for the process is
determined and elaborated in the report.
TASK 1
Analysing the product’s composition in terms of non-fat solids, fat and water content.
Researching the composition of the raw ingredients used.
The best issue starts with the quality of ingredients which are required for developing ready-to-
use growth are condensed soup. Campbell’s chicken Ready to use chicken broth is the main food
product which is considered for the report. The chicken broth is prepared using all quality
ingredients and all natural flavours. Chicken broth is seasoned to perfection with authentic
flavours which makes it enjoyable for the consumers. Campbell’s bricks are made with all the
natural flavours and ingredients with no artificial colours. These roads provider flavourful
foundation and delicious base for the home made source of consumers also elevating the flavours
in that side dishes. The broth have all the rich and robust flavours which are required by the food
lovers in all different varieties of broths reduced by the soup company.
Ingredients used in ready to use chicken broth:
 Chicken broth ( water, chicken stock)
 Salt
 Barley yeast extract
 Dextrose
 Natural flavour
1