To study and analyze the role of convenience food in 5 star hotels in the city of mumbai

To

study and analyze the role of convenience food in 5 star hotels in the city of mumbai

BY PRATIK.A.VICHARE

Research project submitted in partial fulfilment of the requirements of Bsc in Hospitality and hotel administration under the National Council of Hotel Management and Catering Technology.

e would like to extend out most gracious thanks the principal Mrs. Riya

Chatterjee for giving us the opportunity to conduct our research project on the topic To study and analyze the role of convenience food in 5 star hotel in the city of mumbai. We would also like to thank our research guide Mrs. for her immense help and guidance throughout the period that we carried out our research project and without whom this research would not have proved fruitful. Further, we would like to thank all the professionals and the general public who took out time from their busy schedules to answer our questionnaires that formed the base of our research. Finally, we would like to thank our family and friends for their guidance in cooperation in helping us in make this research a success.

Thank you.

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Aims and Objectives Schedule Budget Introduction to Convenience food Role of convenience food in 5 star hotels Introduction History Classification Question towards convenience foods Food Processing Heat Sterilization Food Preservation The Range of Convenience Foods. Food Packing Food labeling regulations List of Canned Food Bottled Foods Dried Foods Processed Foods Miscellaneous Categories Advantages of Convenience foods. Disadvantages of Convenience foods. Scientific and Nutritional aspects. The Future of Convenience foods Conclusion Research design
Definition Objective Methods of Data Collection Questionnaire

7 8 9

Bibliography
Background Certificate

Aims & Objectives

To identify the most commonly used Convenience foods in 5 star hotels.

To determine the products used in cooking before the introduction of convenience foods in 5 star hotels.

To examine the long term and short term effects of convenience foods.

To investigate future requirements of convenience foods by hotel industry.

To determine the future development of convenience foods.

Schedule

Literature Review

20th July, 2009 to 21st August, 2009

Designing Research 26th August, 2009 to 7th September, 2009

Formulating the Questionnaire

9th September, 2009 to 14th September, 2009

Field and Lab work and Data Analysis 16th September to 30th November, 2009

Summarizing the collected data

2nd December, 2009 to 25th January, 2010

Printing and binding the report 27th January, 2009 to 8th February, 2010 Submission of report 9th February, 2010

Power Point Presentation

16th February, 2010

Budget

Expenditure on printing Expenditure on binding Expenditure on photocopying Traveling expenditure Expenditure on telephone calling Library expenditure Expenditure on ingredients

INTRODUCTION
Convenience foods are pre-prepared foods which are designed to save consumers time in the kitchen, and often reduce costs due to spoilage and the economies of scale. Convenience foods require minimal preperation, typically just heating, and are often packaged for a long shelf life with little loss of flavour and nutrients. Typically convenience foods come a variety of formats, including frozen, chilled and canned. Convenience food, or tertiary processed food, is commercially prepared food designed for ease of consumption.[1] Products designated as convenience foods are often preprepared food stuffs that can be sold as hot, ready-to-eat dishes; as room temperature, shelf-stable products; or as refrigerated or frozen products that require minimal preparation, typically just heating. These products often are sold in portion controlled, single serve packaging designed for portability for "on-the-go" or later eating. Convenience food can include products such as candy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses; and canned products such as soups and pasta dishes. Critics have derided the increasing trend of convenience foods because of numerous issues. Several groups have cited the environmental harm of single serve packaging due to the increased usage of plastics that contributes to solid waste in landfills. Health organizations have spoken out about the high levels of salts, fats and preservatives in these products which critics claim are a contributing factor of the obesity epidemic in western nations. On deprived housing estates on the edge of many British towns, local independent grocers may offer much in the way of convenience food but little fresh fruit and vegetables. Fresh food may not sell well and so spoils before sale, eroding local shop profit margins, which may be small anyway due to low levels of trade. Also small local independent shops often face higher per-item wholesale prices for small orders of fresh fruit and vegetables. This is one type of 'food desert' and may be due to lack of local spending power or lack of knowledge about how to prepare and cook healthy foods such as fresh vegetables.

This age is the age of rapid development in all sectors. Major technological breakthroughs are taking place and revolutionizing the way we live. Gone are the days when women were confined within the four walls of their home and spent most of their time in the kitchen. Foraying into the outside world was considered taboo for her. Times have changed and have the views of the people. These days women compete with men in all sectors and prove their worth both in the home and the work place. This leaves little time left for her to relax and unwind. Keeping this in view the markets are flooded with food products that do not require much time and energy for preparation. These are referred to as convenience foods. This term implies the foods that have already undergone some processes required during cooking so that the actual time and energy required is reduced facilitating the home maker to a large extent. Simply putting it convenience foods are very convenient for people who cannot spend much time in food preparation as well as people with little or no culinary skills.

Role of Convenience foods in 5 star hotels

INTRODUCTION: Convenience food, or tertiary processed food, is commercially prepared food designed for ease of consumption. Products designated as convenience foods are often preprepared food stuffs that can be sold as hot, ready-to-eat dishes; as room temperature, shelf-stable products; or as refrigerated or frozen products that require minimal preparation, typically just heating. These products often are sold in portion controlled, single serve packaging designed for portability for "on-the-go" or later eating. Convenience food can include products such as candy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses; and canned products such as soups and pasta dishes. Critics have derided the increasing trend of convenience foods because of numerous issues. Several groups have cited the environmental harm of single serve. packaging due to the increased usage of plastics that contributes to solid waste in landfills Health organizations have spoken out about the high levels of salts, fats and preservatives in these products which critics claim are a contributing factor of the obesity epidemic in western nations. The majority of foods that we eat today would have seemed novel to our ancestors. From biblical times effortshave been made to make food more convenient from the point of preserving, preparing, cooking and storing. For the past thirty years the emergence of a large variety of foods in a greater state of preparedness for the caterer and the housewife has led to the words convenience foods having a special connotation. There are however several definitions used from different sources which unfourtunately do not match well with each other and only add to the confusion of what is really meant by term convenience foods. Reports of the National Food Survey Committee define convenience foods as those processed foods for which the degree of preparation has been carried to an advanced stage by the manufacturer and which may be used as labour-saving alternatives to less highly processed products. The convenience foods identified by the Survey are cooked and canned meats, meat products, cooked and canned fish, fish products, canned vegetables, vegetable products, canned fruit, fruit juices, cakes and pastries, biscuits, breakfast cereals, puddings etc. The report by Arthur D. Little Ltd to the Hotels and Catering and Food Manufacturing EDC entitled Convenience Foods in catering defines concenience foods as those foods that have been converted by a manufacturer into a form more readily stored and prepared for consumption by others. However, the definition is limited to those foods that are in common use by caterers or consumers in both raw or fresh and convenience forms. Article in the trade and national press define convenience foods as pre-prepared and frozen foods ready to be served with only a minimum of preparation such as heating, plating and garnishing. These definitions which are widely used are not in agreement with each other and illustrates how claims for the growth of convenience foods can differ depending upon the definition the claims are based if the reader is to accept the second definitions given as being most suitable a definition for convenience foods could will be necessary to cover item such cakes , pastries, puddings ,breakfast

cereals etc if the first and second definitions are used it does not mean that the foods have to be frozen to be classified as convenience foods, as is often the suggestion of some food manufacturers, a solution to the problem of an acceptable definition could be to classify all foods that have been partially or completely processed as convenient foods Consumers are attracted to these products for their: Low financial cost. In addition to their low cost price, they negate the need to store fresh food and therefore the likelihood of wasteage is significantly lower. Low time cost. Convenience foods significantly reduce the time spent shopping for and preparing a meal. Variety. Due to packaging techniques such as canning and freezing, foods are available at all times of the year Food Safety. Packaging and processing techniques such as canning, freezing and irradiation, reduce spoilage and the presence of bacteria in the consumed products. Convenience foods are often criticised. Reasons for criticism include: They are often high in fat and calorie content, and over consumption of convenience foods is often linked to obesity Foods are sometimes subject to food irradiation, which has a negative public perception Preservatives are almost always used, which also have a negative public perception

HISTORY
Many point to the feminist movement, unchaining women from the kitchen ,as the motivation for the development of these products. Others say it is more likely that urbanization, industrialization, and a reaction to feed the post war population explosion after World War II was the true cause. However what many over look is the obvious fact that convenience foods are a very profitable product and their development has been very much marketing lead. From the manufacturers point of view these products are astounding. They give: Repeat business. Once the meal has been eaten, the customer has to buy another one. Long shelf life means that there is little wastage The whole ingredients are on the whole very cheap As consumer taste and buying patterns change, the flavour and look of the product can track these changes. In many cases all that is required is a cosmetic change to the packaging. Unfortunately, the advantages for the producer do not equate to benefits for the consumer. The cheap ingrediants used are more frequently things like grains and other high carbohydrate ingrediants. Where meat is used it is: 1. Often the cheaper cuts 2. Mechanically recovered and processed 3. Supplemented or replaced by Soya This results in the need to use flavour enhancers and other additives in order to make the meal palatable for the consumer. The same is true for non meat dishes. The most common convenience foods most folk have come across are the breakfast cereals. Breakfast cereals come in a very wide variety of types from simple cornflakes through to deluxe muesli containing nuts and exotic fruits. These again are made from mainly cheap and nutritionally inferior ingrediants that need to have their nutritional value augmented by additive. Whether convenience foods are good or bad depends on which side of the supply chain fence you are standing on. Manufacturers would say they are good. Not so the independant nutritionist or many consumer groups. Studies show that by 1965, 27 to 30 percent of US households had significantly incorporated convenience foods into their diets. By the 1990s convenience foods in the US and UK comprised a large portion of the average diet. In the US, several studies indicate that many families diets consist entirely of convenience foods in one form or another. In addition to breakfast cereals, these food items take many forms. From Kraft Dinner, to whole turkey breasts. The TV dinner is a good example of a convenience food.

Classification of convenience foods

One of the major difficulties associated with any form of connivance food study is the lack of an adequate classification for the now extensive range of commodities. Existing classification which are based on either the form of preservation the foods have undergone or the foods groups to which the food belongs are not particularly useful to the catering production planner as they do not reveal the potential value of convenience foods for make-or-buy decision-making . To overcome this limitation a new classification is now advocated which takes into account the degree of pre preparation foods have received prior to their arrivals in a catering unit. In its simplest form a given food would be classified into one of four groups : 1) Low degree of pre-productions 2) Medium degree of pre-production 3) High degree of pre-production 4)Ready-to-serve foods. 1)Low degree of pre-productions foods: Convenience items belonging to this group are basically raw materials which have received the minimum of pre-preparation. They are versatile in that they may b used for the production of an extensive range of dishes. Representative of the group are washed vegetables sides of meat, gutted fish, uncooked poultry flours treated with aerating agents and roasted coffee beans. 2) Medium degree of pre-production foods: Preparation process have been taken a just receive prior to their utilization. Example includes sponges and pastry mixes, peeled vegetables, larger meat cuts, filleted fish, roasted grounds coffee, portioned uncooked poultry, canned and dehydrated meats for pie production. 3) High degree of pre-production foods: For such foods the maximum amount of processing has been undertaken. These commodities will possibly require simple mixing procedures, water additions, heat treatments etc, before they are table ready. Examples of the group are prepared and portioned vegetables, portioned teas and coffees, breaded fish, portioned meats, frozen and canned entrees, boil-in-the-bag commodities, dehydrated canned and frozen sauces, ready-to-cook pies. 4) Ready-to-serve foods: The range of foods belonging to this group continues to expand as food manufacturers endeavour to reduce to zero the amount of preparation commodities will require before they are available for the table. The majority are packaged as single portions, e.g. butter, sugar, cheese, instant tea and coffee, tea bags, but could also include multi-packs chilled hors doeuvre, cakes and ready-to-eat fruit and cold meat pies.

WHY CONVENIENCE FOODS????? The enormous advance in production techniques and current use of ready prepared foods in the fullest sense of the term by caters and housewives generally is part of the general social economic and technological revolutions of the past few decades. The 19th and early 20th century industrialization and urbanization demanded the development of mass production technique for food supplies in all stages from sources to consumer. People could no longer obtain fresh food direct from the land they owned or worked on. Taste also gradually began to change and with incomes and education increasing to become more sophisticated. As communication travel and transport improved interest in food stuffs and dishes from other countries became more widespread with a consequent increase in food imports. This in its turn has had an impact on methods of packing storage distribution and selling. WHY PRE PREPARED FOODS???? In the 1800s there were two main problems in food technology: The provision of sufficient quantity and variety of food for the growing population ; The control of the peaks of perishables supplies by suitable methods of preservations. The traditional method of preservation such as pickling or salting sun drying or smoking were really not suitable for mass production. In 1810 the issue of the patent for the use of tinplate for canning was the real breakthrough but it was not until the 1920s that large scale canning commenced . Take soups for example. Soup making was a lengthy process until 1883 when Maggis introduction their pea flour on the market . This reduced the time for making a good thick pea to about one hour. In 1897 Campbells produced the 1st canned food soups. These were accepted slowly at first with a gradual increase until in 1938 some 65 million cans were being sold annually . The 2nd world war saw canned foods more firmly established until by 1958 soups alone were selling at the rate of 450 million cans annually. To-day food technology has increased and improved the methods of preservation and preparations so that they have become generally acceptable. Preservation of foods Because of the relationships between food preservation and conveniencing techniques it is useful to consider the reason for preservation and review some of the major techniques which are currently being used by the food industry.

Why food spoilage???

The basic necessity of any food preservation process is to inactivate or retard the activity of agents which cause food spoilage. In general terms these types chemical reaction, enzymic processes and growth and reproduction of organisms. The essential reaction which occur in living material are carefully planned and the products of reaction so controlled that the well being of the tissues is preserved. However

once the material has been harvested or slaughtered living process becomes unbalanced and the natural immunity against microbial attack lost. Enzymes the biological catalysts found in all living tissues which regulate the life process continue to function but as the natural life cycles for the chemicals produced by such reactions are no longer controlled many substance are produced which are foreign to the tissues . these reactions causes physical and chemical changes in protein material colours fats textural qualities etc.a condition known as spoilage. In addition many chemical substance will interact to produce off odour and tastes. Whilst such reactions may be slow they are of significance in foods with artificially extended storage properties. By far the most serious spoilage problems are those resulting from the growth and reproduction of microbes. Included in this group are those bacteria of public health significance which are particularly dangerous as they attack perishable foods and visible signs of spoilage are often absent. Knowledge of enzymes and chemical reactions together with an understanding of the conditions which favors growth and reproduction of micro organisms are fundamental to the creation of effective food preservation process.

Food processing
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Similar process are used to produce animal feed. Extreme examples of food processing include the delicate preparation of deadly fugu fish or preparing space food for consumption under zero gravity. Benefits Mass production of food is much cheaper overall than individual production of meals from raw ingredients. Therefore, a large profit potential exists for the manufacturers and suppliers of processed food products. Individuals may see a benefit in convenience, but rarely see any direct financial cost benefit in using processed food as compared to home preparation. Poor quality ingredients and sometimes questionable processing and preservation methods detract greatly from the overall benefit gained by individual consumers. More and more people live in the cities far away from where food is grown and produced. In many families the adults are working away from home and therefore there is little time for the preparation of food based on fresh ingredients. The food industry offers products that fulfil many different needs: From peeled potatoes that only have to be boiled at home to fully prepared ready meals that can be heated up in the microwave oven within a few minutes. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances, and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Modern supermarkets would not be feasible without modern food processing techniques, long voyages would not be possible, and military campaigns would be significantly more difficult and costly to execute. Modern food processing also improves the quality of life for allergists, diabetics, and other people who cannot consume some common food elements. Food processing can also add extra nutrients such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods, and are better suited for long distance transportation from the source to the consumer. Fresh materials, such as fresh produce and raw meats, are more likely to harbour pathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses. Drawbacks In general, fresh food that has not been processed other than by washing and simple kitchen preparation, may be expected to contain a higher proportion of naturallyoccurring vitamins, fiber and minerals than an equivalent product processed by the food

industry. Vitamin C, for example, is destroyed by heat and therefore canned fruits have a lower content of vitamin C than fresh ones. Food processing can lower the nutritional value of foods, and introduce hazards not encountered with naturally-occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, or be unhealthy. Preservatives added or created during processing to extend the 'shelf-life' of commercially-available products, such as nitrites or sulphites, may cause adverse health effects. Use of low-cost ingredients that mimic the properties of natural ingredients (e.g. cheap chemically-hardened vegetable oils in place of moreexpensive natural saturated fats or cold-pressed oils) have been shown to cause severe health problems, but are still in widespread use because of cost concerns and lack of consumer knowledge about the effects of substitute ingredients. Processed foods often have a higher ratio of calories to other essential nutrients than unprocessed foods, a phenomenon referred to as "empty calories". So-called junk food, produced to satisfy consumer demand for convenience and low cost, are most often massproduced processed food products. Because processed food ingredients are often produced in high quantities and distributed widely amongst added-value food manufacturers, failures in hygiene standards in 'lowlevel' manufacturing facilities that produce a widely-distributed basic ingredient can have serious consequences for many final products. Consequently, adequate government regulation of ingredient manufacturers is an essentially important factor in securing the production of generally-safe processed foods. Blame for failures in the process of food safety regulation therefore often fall on the governmental department entrusted with this task. Performance parameters for food processing When designing processes for the food industry the following performance parameters may be taken into account: Hygiene, e.g. measured by number of micro-organisms per ml of finished product Energy consumption, measured e.g. by ton of steam per ton of sugar produced Minimization of waste, measured e.g. by percentage of peeling loss during the peeling of potatoes' Labour used, measured e.g. by number of working hours per ton of finished product Minimization of cleaning stops measured e.g. by number of hours between cleaning stops Trends in modern food processing

Food processing methods Common food processing techniques include:

1. Removal of unwanted outer layers, such as potato peeling or the skinning of peaches. 2. Chopping or slicing e.g. diced carrots 3. Mincing and macerating Mincing is a cooking technique in which food ingredients are finely divided. The effect is to create a closely bonded mixture of ingredients and a soft or pasty texture. Flavoring ingredients such as garlic, ginger, and fresh herbs may be minced to distribute flavor more evenly in a mixture. Additionally bruising of the tissue can release juices and oils to deliver flavors uniformly in a sauce. Mincemeat tarts and Pts employ mincing in the preparation of moldable paste. Meat is also minced and this cooking technique is used in Greek cuisine. Maceration' -- also known as 'macerating' in food preparation -- refers to softening or breaking into pieces using a liquid.Raw, dried or preserved fruit or vegetables are soaked in a liquid to soften and to absorb the flavor of the liquidIn the case of fruit, they are often just sprinkled with sugar, then left to sit and release their own juices. This process makes the food more flavorful and easier to chew and digest.Maceration is often confused with marination (also known as marinating), which is the process of soaking foods in a seasoned, often acidic, liquid before cooking. 4. Liquefaction, such as to produce fruit juice 5. Fermentation e.g. in beer breweries Fermentation in food processing typically refers to the conversion of sugar to alcohol using yeast, bacteria, or a combination thereof, under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology 6. Emulsification An emulsion is a mixture of two or more immiscible (unblendable) liquids. One liquid (the dispersed phase) is dispersed in the other (the continuous phase). Many emulsions are oil/water emulsions, with dietary fats being one common type of oil encountered in everyday life.

7. Cooking, such as boiling, broiling, frying, steaming or grilling Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking. 8. Deep frying Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. 9. Baking Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, and cookies. Such items are sometimes referred to as "baked goods," 10. Mixing In chemistry, a mixture is when two or more different substances are mixed together but not combined chemically. The molecules of two or more different substances are mixed in the form of solutions, suspensions, and colloids. 11. Addition of gas such as air entrainment for bread or gasification of soft drinks 12. Proofing Proofing (also called proving) is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation. Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.Fermentation rest periods are not

often explicitly named, and normally show up in recipes as "Allow dough to rise." Rest periods contrast with work periods when the dough is manipulated by the baker, some work periods are called mixing, kneading, and folding, as well as shaping. 13. Spray drying Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas. This is the preferred method of drying of many thermallysensitive materials such as foods and pharmaceuticals. A consistent particle size distribution is a reason for spray drying some industrial products such as catalysts. Air is the heated drying media; however, if the liquid is a flammable solvent, such as ethanol, or the product is oxygen sensitive nitrogen is used. 14. Pasteurization Pasteurization is a process which slows microbial growth in food. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1862. The process was originally conceived as a way of preventing wine and beer from souring 15. Packaging Packaging is the science, art and technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of design, evaluation, and production of packages. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells. It is fully integrated into government, business, institutional, industry, and personal use.Package labelling (BrE) or labeling (AmE) is any written, electronic, or graphic communications on the packaging or on a separate but associated label. 16. Sterilization Sterilization (or sterilisation, see spelling differences) refers to any process that effectively kills or eliminates transmissible agents (such as fungi, bacteria, viruses, spore forms, etc.) from a surface, equipment, article of food or medication, or biological culture medium.[1][2] Sterilization does not, however, remove prions. Sterilization can be achieved through application of heat, chemicals, irradiation, high pressure or filtration.

Applications Foods The first application of sterilization was thorough cooking to effect the partial heat sterilization of foods and water, inventor Nicolas Appert. Cultures that practice heat sterilization of food and water have longer life expectancy and lower rates of disability. Canning of foods by heat sterilization was an extension of the same principle. Ingestion of contaminated food and water remains a leading cause of illness and death in the developing world, particularly for children. Cost Reduction Profit Incentive drives most of the factors behind any industry; the food industry not least of all. Health concerns are generally subservient to profit potential, leading the food processing industry to often ignore major health concerns raised by the use of industrially-produced ingredients (partially-hydrogenated vegetable oils, for example, a well-known and well-researched cause of heart disease, that is still commonly used in processed food to increase profit margin.) Consumer pressure has led to a reduction in the use of industrially-produced ingredients in processed food, but the (often slight) potential for increased profits has barred widespread accceptance by the industry of recognized health problems caused by over-consumptiom of processed foods. Health Reduction of fat content in final product e.g. by using baking instead of deep-frying in the production of potato chips, another processed food Maintaining the natural taste of the product e.g. by using less artificial sweetener than they used before... Hygiene The rigorous application of industry and government endorsed standards to minimise possible risk and hazards. In the USA the standard adopted is HACCP. Lims solutions help industry to manage those quality standards. Efficiency Rising energy costs lead to increasing usage of energy-saving technologies[2], e.g. frequency converters on electrical drives, heat insulation of factory buildings and heated vessels, energy recovery systems, keeping a single fish frozen all the way from China to Switzerland Factory automation systems (often Distributed control systems) reduce personnel costs and may lead to more stable production results

Heat sterilization
Steam sterilization

Front-loading autoclaves A widely-used method for heat sterilization is the autoclave, sometimes called a converter. Autoclaves commonly use steam heated to 121 C or 134 C. To achieve sterility, a holding time of at least 15 minutes at 121 C or 3 minutes at 134 C is required. Additional sterilizing time is usually required for liquids and instruments packed in layers of cloth, as they may take longer to reach the required temperature (unnecessary in machines that grind the contents prior to sterilization). Following sterilization, liquids in a pressurized autoclave must be cooled slowly to avoid boiling over when the pressure is released. Modern converters operate around this problem by gradually depressing the sterilization chamber and allowing liquids to evaporate under a negative pressure, while cooling the contents. Proper autoclave treatment will inactivate all fungi, bacteria, viruses and also bacterial spores, which can be quite resistant. It will not necessarily eliminate all prions. For prion elimination, various recommendations state 121132 C (270 F) for 60 minutes or 134 C (273 F) for at least 18 minutes. The prion that causes the disease scrapie (strain 263K) is inactivated relatively quickly by such sterilization procedures; however, other strains of scrapie, as well as strains of CJD and BSE are more resistant. Using mice as test animals, one experiment showed that heating BSE positive brain tissue at 134-138 C (273-280 F) for 18 minutes resulted in only a 2.5 log decrease in prion infectivity. (The initial BSE concentration in the tissue was relatively low). For a significant margin of safety, cleaning should reduce infectivity by 4 logs, and the sterilization method should reduce it a further 5 logs. To ensure the autoclaving process was able to cause sterilization, most autoclaves have meters and charts that record or display pertinent information such as temperature and pressure as a function of time. Indicator tape is often placed on packages of products prior to autoclaving. A chemical in the tape will change color when the appropriate conditions have been met. Some types of packaging have built-in indicators on them. Biological indicators ("bioindicators") can also be used to independently confirm autoclave performance. Simple bioindicator devices are commercially available based on microbial spores. Most contain spores of the heat resistant microbe Geobacillus stearothermophilus (formerly Bacillus stearothermophilus), among the toughest organisms for an autoclave to destroy. Typically these devices have a self-contained liquid growth medium and a growth indicator. After autoclaving an internal glass ampule

is shattered, releasing the spores into the growth medium. The vial is then incubated (typically at 56 C (132 F)) for 24 hours. If the autoclave destroyed the spores, the medium will remain its original color. If autoclaving was unsuccessful the B. sterothermophilus will metabolize during incubation, causing a color change during the incubation. For effective sterilization, steam needs to penetrate the autoclave load uniformly, so an autoclave must not be overcrowded, and the lids of bottles and containers must be left ajar. Alternatively steam penetration can be achieved by shredding the waste in some Autoclave models that also render the end product unrecognizable. During the initial heating of the chamber, residual air must be removed. Indicators should be placed in the most difficult places for the steam to reach to ensure that steam actually penetrates there. For autoclaving, as for all disinfection or sterilization methods, cleaning is critical. Extraneous biological matter or grime may shield organisms from the property intended to kill them, whether it physical or chemical. Cleaning can also remove a large number of organisms. Proper cleaning can be achieved by physical scrubbing. This should be done with detergent and warm water to get the best results. Cleaning instruments or utensils with organic matter, cool water must be used because warm or hot water may cause organic debris to coagulate. Treatment with ultrasound or pulsed air can also be used to remove debris. Food Although imperfect, cooking and canning are the most common applications of heat sterilization. Boiling water kills the vegetative stage of all common microbes. Roasting meat until it is well done typically completely sterilizes the surface. Since the surface is also the part of food most likely to be contaminated by microbes, roasting usually prevents food poisoning. Note that the common methods of cooking food do not sterilize food - they simply reduce the number of disease-causing micro-organisms to a level that is not dangerous for people with normal digestive and immune systems. Pressure cooking is analogous to autoclaving and when performed correctly renders food sterile. However, some foods are notoriously difficult to sterilize with home canning equipment, so expert recommendations should be followed for home processing to avoid food poisoning. Food utensils Dishwashers often only use hot tap water or heat the water to between 49 and 60 C (120 and 140 F), and thus provide temperatures that could promote bacterial growth. That is to say, they do not effectively sterilize utensils. Some dishwashers do actually heat water up to 74 C (165 F) or higher; those often are specifically described as having sterilization modes of some sort, but this is not a substitute for autoclaving. Note that dishwashers remove food traces from the utensils by a combination of mechanical action (the action of water hitting the plates and cutlery) and the action of detergents and enzymes on fats and proteins. This removal of food particles thus removes one of the factors required for bacterial growth (food), it clearly explains why items with cracks and crevices should either be washed by hand or disposed of: if the water cannot

get to the area needing cleaning, the warm, moist, dark conditions in the dishwasher can actually promote bacterial growth. Bathing Bathing and washing are not hot enough to sterilize bacteria without scalding the skin. Most hot tap water is between 43 and 49 C (110 and 120 F), though some people set theirs as high as 55 C (130 F). Humans begin to find water painful at 41 to 42 C (106 to 108 F), which to many bacteria is just starting to get warm enough for them to grow quickly; they will grow faster, rather than be killed at temperatures up to 55 C (130 F) or more. Dry sterilization process Dry sterilization process (DSP) uses hydrogen peroxide at a concentration of 30-35% under low pressure conditions. This process achieves bacterial reduction of 10-6...10-8. The complete process cycle time is just 6 seconds, and the surface temperature is increased only 10-15 C (18 to 27 F). Originally designed for the sterilization of plastic bottles in the beverage industry, because of the high germ reduction and the slight temperature increase the dry sterilization process is also useful for medical and pharmaceutical applications.

Food preservation
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and other microorganisms, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods. Common methods of applying these processes include drying, spray drying, freeze drying, freezing,vacuum-packing, canning, preserving in syrup, sugar crystallisation, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to preserve food, but also add flavour, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallisation and curing.

Method Refrigeration Freezing

Effect on microbial growth or survival Low temperature to retard growth Low temperature and reduction of water activity to prevent microbial growth, slowing of oxidation reactions Reduction in water activity sufficient to delay or prevent microbial growth Low oxygen tension inhibits strict aerobes and delays growth of facultative anaerobes Specific inhibition of some micro-organisms Reduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products. (e.g. ethanol, bacteriocins) Cooking in high sucrose concentration creating too high osmotic pressure for most microbial survival. Steeping or cooking in Ethanol produces toxic inhibition of microbes. Can be combined with sugar preservation Reduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products. (e.g. ethanol, bacteriocins) Cooking in high sucrose concentration creating too high osmotic pressure for most microbial survival. Steeping or cooking in Ethanol produces toxic inhibition of microbes. Can be combined with sugar preservation Reduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products. (e.g. ethanol, bacteriocins) Cooking in high sucrose concentration creating too high osmotic pressure for most microbial survival. Steeping or cooking in Ethanol produces toxic inhibition of microbes. Can be combined with sugar preservation Compartmentalisation and nutrient limitation within the aqueous droplets in water-in-oil emulsion foods

Drying, curing and conserving Vacuum and oxygen free modified atmosphere packaging Carbon dioxide enriched modified atmosphere packaging Lactic fermentation

Sugar preservation

Ethanol preservation

Lactic fermentation

Sugar preservation

Ethanol preservation

Lactic fermentation

Sugar preservation

Ethanol preservation

Emulsification

Addition of preservatives such as nitrite or sulphite ions Pasteurization and appertization

Food irradiation (Radurization, radicidation and radappertization) Application of high hydrostatic pressure (Pascalization) Application of high hydrostatic pressure (Pascalization)

Inhibition of specific groups of micro-organisms Delivery of heat sufficient to inactivate target micro-organisms to the desired extent Delivery of ionising radiation to disrupt cellular RNA Pressure-inactivation of vegetative bacteria, yeasts and moulds Short bursts of electricity for microbial inactivation

Preservation processes
Preservation processes include: Heating to kill or denature organisms (e.g. boiling) 1. Oxidation (e.g. use of sulphur dioxide) 2. Toxic inhibition (e.g. smoking, use of carbon dioxide, vinegar, alcohol etc) 3. Dehydration (drying) 4. Osmotic inhibition ( e.g. use of syrups) 5. Low temperature inactivation (e.g. freezing) 6. Ultra high water pressure (e.g. fresherized, a kind of cold pasteurization, the pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety.) Many combinations of these methods: 7. Chelation 8. Drying One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth.[citation needed] Drying also reduces weight, making food more portable. Most types of meat can be dried; a good example is beef jerky. Many fruits can also be dried; for example, the process is often applied to apples, pears, bananas, mangoes, papaya, apricot, and coconut. Zante currants, sultanas and raisins are all forms of dried grapes. Drying is also the normal means of preservation for cereal grains such as wheat, maize, oats, barley, rice, millet and rye. 9. Freezing Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large

volume, long-term storage for strategic food stocks held in case of national emergency in many countries. 10. Vacuum packing Vacuum-packing stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling. Vacuum-packing is commonly used for storing nuts to reduce loss of flavor from oxidation. 11. Salt Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color, as well as inhibition of Clostridium botulinum. 12. Sugar Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form where the preserved material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry. This method is used for the skins of citrus fruit (candied peel), angelica and ginger. A modification of this process produces glac fruit such as glac cherries where the fruit is preserved in sugar but is then extracted from the syrup and sold, the preservation being maintained by the sugar content of the fruit and the superficial coating of syrup. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits. These should not be confused with fruit flavored spirits such as cherry brandy or Sloe gin. 13. Pickling Pickling is a method of preserving food in an edible anti-microbial liquid. Pickling can be broadly categorized as chemical pickling (for example, brining) and fermentation pickling (for example, making sauerkraut). In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and other micro-organisms. Typical pickling agents include brine (high in salt), vinegar, alcohol, and vegetable oil, especially olive oil but also many other

oils. Many chemical pickling processes also involve heating or boiling so that the food being preserved becomes saturated with the pickling agent. Common chemically pickled foods include cucumbers, peppers, corned beef, herring, and eggs, as well mixed vegetables such as piccalilli, chow-chow, giardiniera, and achar. In fermentation pickling, the food itself produces the preservation agent, typically by a process that produces lactic acid. Fermented pickles include sauerkraut, nukazuke, kimchi, surstrmming, and curtido. Some chemically pickled cucumbers are also fermented. In commercial pickles, a preservative like sodium benzoate or EDTA may also be added to enhance shelf life. 14. Lye Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye will saponify fats in the food, which will change its flavor and texture. Lutefisk uses lye in its preparation, as do some olive recipes. Modern recipes for century eggs also call for lye. Masa harina and hominy use lye in their preparation, but not for preservation. 15. Canning and bottling Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization, inventor Nicolas Appert [1]. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Low acid foods, such as vegetables and meats require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Basically the canning process involves packaging the necessary foods into tin lined can sealing it to prevent entry of micro organisms and subsequently heating the can and its contents to destroy micro- organisms and inactivate enzymes systems. The sterilizing process involves calculation as to time and temperature conditions necessary to inactivate pathogenic and spoilage organisms Clostridium botulinim and Bacillus Stearothermophilus. In practice by targeting a heat treatment to inactivate spoilage organisms it is certain that Clostridium botulinim bacteria will also be destroyed. However the choice of time / temperature conditions depends on the foods involved some bring more sensitive to quality changes than others. Since

higher temperature premite use of shorter times (see Table ), HTST process are now flavoured for heat sensitive foods. Table Time/Temperature relationships for canning operations Minutes Temperature 0.78 1.45 2.78 5.27 10 36 150 330 260F(127C) 255F(124C) 250F(121C) 245F(118C) 240F(115C) 230F(107C) 220F(101C) 212F(100C)

The techniques used for sterilization process includes still and agitated retorting hydrostatic cooking and direst flame sterilization. Traditionally the containers for canned foods are produced from steel strips lined with tin. This domination is currently bring challenged by aluminum and possibly in the future by the plasticaluminum foil bag. While modern packaging technology has been applied to the traditional can to improve its convenience factor for example the development of the pull of tab the important advances in canning has been the development of a process which involves sterilization of the food materials prior to packaging in a corresponding sterile container. Aseptic canning This technique allows the material to be processed under HTST conditions thereby improving the gastronomic qualities of the pack. Although presently restricted to liquid or semi liquid as the products must be processed through thin film heat exchangers the development of direct streams injections systems for food pieces is well advanced. Lack of quality control in the canning process may allow ingress of water or microorganisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture (underprocessing) and poor hygiene allowing contamination of canned food by the obligate anaerobe Clostridium botulinum, which produces an acute toxin within the food, leading to severe illness or death.

This organism produces no gas or obvious taste and remains undetected by taste or smell. Its toxin is denatured by cooking, though. Cooked mushrooms, handled poorly and then canned, can support the growth of Staphylococcus aureus, which produces a toxin that is not destroyed by canning or subsequent reheating. 16. Jellying Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatine, agar, maize flour and arrowroot flour. Some foods naturally form a protein gel when cooked such as eels and elvers, and sipunculid worms which are a delicacy in the town of Xiamen in Fujian province of the People's Republic of China. Jellied eels are a delicacy in the East End of London where they are eaten with mashed potatoes. Potted meats in aspic, (a gel made from gelatine and clarified meat broth) were a common way of serving meat offcuts in the UK until the 1950s. Many jugged meats are also jellied. Fruit preserved by jellying is known as jelly, marmalade, or fruit preserves. In this case, the jellying agent is usually pectin, either added during cooking or arising naturally from the fruit. Most preserved fruit is also sugared in jars. Heating, packaging and acid and sugar provide the preservation. 17. Potting A traditional British way of preserving meat (particularly shrimp) is by setting it in a pot and sealing it with a layer of fat. Also common is potted chicken liver; compare pt. 18. Jugging Meat can be preserved by jugging, the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. The animal to be jugged is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid. Jugging was a popular method of preserving meat up until the middle of the 20th century. 19. Pickling Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid,

or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia edible oils are used as the pickling medium instead of vinegar. 20. Irradiation Irradiation of food is the exposure of food to ionizing radiation; either high-energy electrons or X-rays from accelerators, or by gamma rays (emitted from radioactive sources as Cobalt-60 or Caesium-137). The treatment has a range of effects, including killing bacteria, molds and insect pests, reducing the ripening and spoiling of fruits, and at higher doses inducing sterility. The technology may be compared to pasteurization; it is sometimes called 'cold pasteurization', as the product is not heated. Irradiation is not effective against viruses or prions, it cannot eliminate toxins already formed by microorganisms, and is only useful for food of high initial quality. The radiation process is unrelated to nuclear energy, but it may use the radiation emitted from radioactive nuclides produced in nuclear reactors. Ionizing radiation is hazardous to life; for this reason irradiation facilities have a heavily shielded irradiation room where the process takes place. Radiation safety procedures ensure that neither the workers in such facility nor the environment receive any radiation dose from the facility. Irradiated food does not become radioactive, and national and international expert bodies have declared food irradiation as wholesome. However, the wholesomeness of consuming such food is disputed by opponents[3] and consumer organizations. National and international expert bodies have declared food irradiation as 'wholesome'; UN-organizations as WHO and FAO are endorsing to use food irradiation. International legislation on whether food may be irradiated or not varies worldwide from no regulation to full banning. It is estimated that about 500,000 tons of food items are irradiated per year worldwide in over 40 countries. These are mainly spices and condiments with an increasing segment of fresh fruit irradiated for fruit fly quarantine 21. Modified atmosphere Is a way to preserve food by operating on the atmosphere around it. Salad crops which are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (O2) concentration and increase the carbon dioxide (CO2) concentration. There is concern that although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins. - - Grains may be preserved using carbon dioxide. A block of dry ice is placed in the bottom and the can is filled with grain. The can is then "burped" of excess gas. The carbon dioxide from the sublimation of the dry ice prevents insects, mold, and oxidation from damaging the grain. Grain stored in this way can remain edible for five years. Nitrogen gas (N2) at concentrations of 98% or higher is also used effectively to kill insects in grain through hypoxia. However, carbon dioxide has an advantage in this respect as it kills organisms through both hypoxia and hypercarbia, requiring

concentrations of only 80%, or so. This makes carbon dioxide preferable for fumigation in situations where an hermetic seal cannot be maintained. 22. Burial in the ground Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation. Many root vegetables are very resistant to spoilage and require no other preservation other than storage in cool dark conditions, for example by burial in the ground, such as in a storage clamp. Century eggs are created by placing eggs in alkaline mud (or other alkaline substance) resulting in their "inorganic" fermentation through raised pH instead of spoiling. The fermentation preserves them and breaks down some of the complex, less flavorful proteins and fats into simpler more flavorful ones. Most foods can be preserved in soil that is very dry and salty (thus a desiccant), or soil that is frozen. Cabbage was traditionally buried in the fall in northern farms in the USA for preservation. Some methods keep it crispy while other methods produce sauerkraut. A similar process is used in the traditional production of kimchi. Sometimes meat is buried under conditions which cause preservation. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth acts like a refrigerator. 23. Controlled use of micro-organism Some foods, such as many cheeses, wines, and beers will keep for a long time because their production uses specific micro-organisms that combat spoilage from other less benign organisms. These micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol. Starter micro-organisms, salt, hops, controlled (usually cool) temperatures, controlled (usually low) levels of oxygen and/or other methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption. 24. High pressure food preservation High pressure food preservation refers to high pressure used for food preservation. "Pressed inside a vessel exerting 70,000 pounds per square inch or more, food can be processed so that it retains its fresh appearance, flavour, texture and nutrients while disabling harmful microorganisms and slowing spoilage." By 2001, adequate commercial equipment was developed so that by 2005 the process was being used for products ranging from orange juice to guacamole to deli meats and widely sold.

The Range of Convenience Foods.

Convenience foods are manufactured in a very wide range covering all areas of the menu. The total number available being several hundred with new products coming on to the market each week. The following are examples of some of the convenience products available under the main categories of a menu. Appetizers Fresh fruit juices, orange and grapefruit segments, melon balls and pieces, stewed prunes and figs, chicken, duck, and pheasant pates, cheese and bacon flans, cannelloni and tomato sauce. Soups A very full range from canned turtle soup and lobster soup to powdered tomato soup. Fish Fish fingers, breaded fish portions, fish cakes, breaded or battered scampi, dressed crabs, lemon sole in prawns and mushrooms, lemon sole bonne femme. Entrees Sausage rolls, beef burgers, pizzas, cottage pies, cheese and onion croquettes, chicken and pork croquettes, meat and potato pies, cornish pasties, beef curry and rice, sliced beef/lamb/pork in gravy, steak pies, steak kidney and mushroom pies. Special entrees Beef borguignonne, beef strogonoff, braised beef provencale, braised steak in cognac sauce, chicken chasseur, coq au vin, roast guinea fowl with peaches, duckling with orange sauce, duckling with honey and chestnut, venison in red wine sauce. Complete meals. (This refers just to the main course.)Roast beef, roast chicken, braised steak, boiled beef and dumplings, sausages with onion sauce, savoury minced beef, liver and onion, haddock in parsley sauce. Each is complete with a portion of potatoes and of vegetables for customer's choice.

Vegetables Potato croquettes, potato chips(straight or crinkle cuts), carrots(whole, sliced or diced), flute carrot rings, cauliflower florets, corn on the cob, asparagus, stuffed cabbage, battered onion rings. Salads A full range of prepared salads, beetroot, potato, mixed, rice with peppers, coleslaw etc. Sweets Frozen gateaux of all types, cheese cakes, charlotte russe, profiteroles with a chocolate sauce, fruit flans, fruit pies, waffles, milk puddings, sponge puddings, fruit trifles, ice creams of all types, specialty ices and gateaux.

Food packaging
Food packaging is packaging for food. It requires protection, tampering resistance, and special physical, chemical, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed. Functions of food packaging Packaging has several objectives: Physical protection - The food enclosed in the package may require protection from, among other things, shock, vibration, compression, temperature, etc. Barrier protection - A barrier from oxygen, water vapor, dust, etc., is often required. Permeation is a critical factor in design. Some packages contain desiccants or Oxygen absorbers to help extend shelf life. Modified atmospheres or controlled atmospheres are also maintained in some food packages. Keeping the contents clean, fresh, and safe for the intended shelf life is a primary function. Containment or agglomeration - Small items are typically grouped together in one package for reasons of efficiency. powders, and granular materials need containment. Information transmission - Packages and labels communicate how to use, transport, recycle, or dispose of the package or product. Some types of information are required by governments. Marketing - The packaging and labels can be used by marketers to encourage potential buyers to purchase the product. Package design has been an important and constantly evolving phenomenon for several decades. Marketing communications and graphic design are applied to the surface of the package and (in many cases) the point of sale display. Security - Packaging can play an important role in reducing the security risks of shipment. Packages can be made with improved tamper resistance to deter tampering and also can have tamper-evident features to help indicate tampering. Packages can be engineered to help reduce the risks of package pilferage: Some package constructions are more resistant to pilferage and some have pilfer indicating seals. Packages may include authentication seals to help indicate that the package and contents are not counterfeit. Packages also can include anti-theft devices, such as dye-packs, RFID tags, or electronic article surveillance tags, that can be activated or detected by devices at exit points and require specialized tools to deactivate. Using packaging in this way is a means of retail loss prevention.

Convenience - Packages can have features which add convenience in distribution, handling, stacking, display, sale, opening, reclosing, use, and reuse. Portion control - Single serving packaging has a precise amount of contents to control usage. Bulk commodities (such as salt) can be divided into packages that are a more suitable size for individual households. It also aids the control of inventory: selling sealed one-liter-bottles of milk, rather than having people bring their own bottles to fill themselves.

Packaging machines
A choice of packaging machinery includes technical capabilities, labor requirements, worker safety, maintainability, serviceability, reliability, ability to integrate into the packaging line, capital cost, floorspace, flexibility (change-over, materials, etc.), energy usage, quality of outgoing packages, qualifications (for food, phamaceuticals, etc.), throughput, efficiency, productivity, ergonomics, etc. Packaging machines may be of the following general types:

Blister, Skin and Vacuum Packaging Machines Capping, Over-Capping, Lidding, Closing, Seaming and Sealing Machines Cartoning Machines Case and Tray Forming, Packing, Unpacking, Closing and Sealing Machines Check weighing machines Cleaning, Sterilizing, Cooling and Drying Machines Conveying, Accumulating and Related Machines Feeding, Orienting, Placing and Related Machines Filling Machines: handling liquid and powdered products Package Filling and Closing Machines Form, Fill and Seal Machines Inspecting, Detecting and Checkweighing Machines Palletizing, Depalletizing, Pallet Unitizing and Related Machines Product Identification: labelling, marking, etc. Wrapping Machines Converting Machines Other speciality machi

Trends in food packaging Numerous reports industry assocations agree that use of smart indicators will increase. There are a number of different indicators with different benefits for food producers, consumers and retailers. [3] Temperature Recorders Temperature recorders are used to monitor products shipped in a cold chain and to help validate the cold chain. Digital temperature data loggers measure and record the temperature history of food shipments. They sometimes have temperatures

displayed on the indicator or have other output (lights, etc): The data from a shipment can be downloaded (cable, RFID, etc) to a computer for further analysis. These help identify if there has been temperature abuse of products and can help determine the remaining shelf life. They can also help determine the time of temperature extremes during shipment so corrective measures can be taken. Time Temperature Indicators Time Temperature Indicators integrate the time and temperature experienced by the indicator and adjacent foods. Some use chemical reactions that result in a color change while others use the migration of a dye through a filter media. To the degree that these physical changes in the indicator match the degradation rate of the food, the indicator can help indicate probable food degredation. RFID Radio Frequency Identification is applied to food packages for supply chain control and have shown a significant benefit in allowing food producers and retailers create full real time visibility of their supply chain. The purposes of packaging and package labels Packaging and package labeling have several objectives

Physical protection - The objects enclosed in the package may require protection from, among other things, shock, vibration, compression, temperature, etc. Barrier protection - A barrier from oxygen, water vapor, dust, etc., is often required. Permeation is a critical factor in design. Some packages contain desiccants or Oxygen absorbers to help extend shelf life. Modified atmospheres [4] or controlled atmospheres are also maintained in some food packages. Keeping the contents clean, fresh, sterile[5] and safe for the intended shelf life is a primary function. Containment or agglomeration - Small objects are typically grouped together in one package for reasons of efficiency. For example, a single box of 1000 pencils requires less physical handling than 1000 single pencils. Liquids, powders, and granular materials need containment. Information transmission - Packages and labels communicate how to use, transport, recycle, or dispose of the package or product. With pharmaceuticals, food, medical, and chemical products, some types of information are required by governments. Marketing - The packaging and labels can be used by marketers to encourage potential buyers to purchase the product. Package graphic design and physical design have been important and constantly evolving phenomenon for several decades. Marketing communications and graphic design are applied to the surface of the package and (in many cases) the point of sale display.

Security - Packaging can play an important role in reducing the security risks of shipment. Packages can be made with improved tamper resistance to deter tampering and also can have tamper-evident features to help indicate tampering. Packages can be engineered to help reduce the risks of package pilferage: Some package constructions are more resistant to pilferage and some have pilfer indicating seals. Packages may include authentication seals and use security printing to help indicate that the package and contents are not counterfeit. Packages also can include anti-theft devices, such as dye-packs, RFID tags, or electronic article surveillance[7]. tags, that can be activated or detected by devices at exit points and require specialized tools to deactivate. Using packaging in this way is a means of loss prevention. Convenience - Packages can have features that add convenience in distribution, handling, stacking, display, sale, opening, reclosing, use, dispensing, and reuse. Portion control - Single serving or single dosage packaging has a precise amount of contents to control usage. Bulk commodities (such as salt) can be divided into packages that are a more suitable size for individual households. It is also aids the control of inventory: selling sealed one-liter-bottles of milk, rather than having people bring their own bottles to fill themselves. Packaging types Packaging may be looked at as several different types. For example a transport package or distribution package can be the shipping container used to ship, store, and handle the product or inner packages. Some identify a consumer package as one which is directed toward a consumer or household. Packaging may discussed in relation to the type of product being packaged: medical device packaging, bulk chemical packaging, over-the-counter drug packaging, retail food packaging, military materiel packaging, pharmaceutical packaging, etc. It is sometimes convenient to categorize packages by layer or function: primary, secondary and tertiary
Primary packaging is

the material that first envelops the product and holds it. This usually is the smallest unit of distribution or use and is the package which is in direct contact with the contents. Secondary packaging is outside the primary packaging perhaps used to group primary packages together. Tertiary packaging is used for bulk handling, warehouse storage and transport shipping. The most common form is a palletized unit load that packs tightly into containers. These broad categories can be somewhat arbitrary. For example, depending on the use, a shrink wrap can be primary packaging when applied directly to the product, secondary

packaging when combining smaller packages, and tertiary packaging on some distribution packs.

Food labeling regulations

Nevertheless, there are general laws which should be implied on any food product: Name This must also inform the customer the nature of the product. It may also be necessary to attach a description to the product name. However, there are certain generic names which must be only used for their conventional uses, for example: Muesli, Coffee, prawns. Ingredients All ingredients of the food must be stated under the heading 'Ingredients' and must be stated in descending order of weight. Moreover, certain ingredients such as preservatives must be identified as such by the label Preservatives, a specific name, e.g. "sodium nitrite", and the corresponding European registration number colloquially known as an "E number", e.g. "E250". Nutritional Information Although it is not a legal requirement to declare Nutritional Information the product, if the manufacturer makes claims that the product is Low in Sugar, it must be supported with nutritional information (normally in tabulated form). However, as a rule it is recommended to declare nutritional information as consumers more than ever are investigating this information before making a purchase. Moreover, there are two European nutritional labeling standards which must be adhered to if nutritional information is shown. Medicinal or Nutritional Claims Medicinal and Nutritional claims are tightly regulated, some are only allowed under certain conditions while others are not authorized at all. For example, presenting claims the food product can treat, prevent or cure diseases or other adverse conditions are prohibited. While claiming the food is reduced in fat or rich in vitamins require the food to meet compulsory standards and grades, in addition, the terms must be used in a form specified in regulations.

Date Tagging There are two types of date tagging: Use by Date Use by date must be followed by a day or/and month which the product must be consumed by. To be employed on perishable foods that usually would be kept cold, for example, fish, meat, dairy products and ready to eat salads. Best Before Date 'Best before date is used as an indicator of when the product will begin to degrade from optimal quality: this includes when the food becomes stale, begins to taste off or decays, rots or goes mouldy. There are also regulations on which type of best before date must be applied: Best before + Day for foods with a shelf life of up to 3 months[

 Best before end + Month for foods with more than a 3 month shelf life Best before end + Year for food with more than an 18 month shelf life Storage Conditions If there are any particular storage conditions for the product to maintain its shelf life, these must be pointed out. However, as a rule it is recommended to always describe the necessary storage conditions for a food product. Business Name and Address In addition to the business name and address, it is necessary to indicate the manufacturer or packager, if independent to the main business and the seller established within the European Union. Place of Origin The food is required to specify its place of origin, especially if the name or trademark is misleading - such as if the product is called English Brie Cheese when it is produced in France. Instruction for Use This is only necessary if it is not obvious how to use or prepare the product, in which case the consumer's own initiative must be used. Presentation The label must be legible and easy to read, also it must be written in English, however, the manufacturer may also include other languages. Lot Mark or Batch Code It must be possible to identify individual batches with a lot mark or batch code - the code must be prefixed with the letter L if it can not be distinguish from other codes, however, the date mark can be used as a lot mark. Manufacturers must bear in mind that the smaller the size of a batch, the smaller financial consequences in the case of a product recall. Sectioning All of the following must be in the same field of vision:
o o o o o

Product name Date mark Weight Quantity Alcohol strength (if applicable)

Standard specification - Indicate the level of the standard compliances which the product are manufactured and packaging are completed against, and the specification limits if the standard is not publicly available, especially for those of
o o o o

Microbial limits Heavy metal limits The limits of pesticide residuals The limits of preservatives, artificial flavouring and colouring etc.

Food additives - with a best practice, the items should be presented by their approved names (i.e. domestically), functional classes, and numbers of International Numbering System (INS) or equivalent [2]. However, there are many other Laws and European regulations for different types of food products.

Canned Food
Major Convenience foods in the canned food form are: Fruits : Pineapple Plum Mango Cherries Apricot Peaches Grapes Strawberry Fruit Juices: Mango Pineapple Apple Fruit Pulp: Mango Pineapple Strawberry Meats: Minced mutton Stocks & Essences Salami Frankfurters Ham Cocktail Sausages Fish: Sardines Tuna Caviar Salmon

Mackerel Crabs Lobster Meat Milk and Milk Products: Condensed Milk Cream Ghee Cheese Vegetables: Peas Sweet corn Pickled Onions Stuffed Olives Black Olives Sauerkraut Gherkins Broccoli Tomato Puree Tomato juice Baked Beans Coconut milk Oils: Salad oil Refined oil Palm oil Mustard oil Sesame oil

Bottled Food Some of the bottled convenience foods are: Fruits: Essences Squashes Crushes Jams Jellies Marmalade Fish: Shark oil Cod liver oil Milk: Fresh milk Pasteurised milk Vegetables: Olives Pickled Onions Tomato Ketchup Pickles: Mango Mixed Vegetables Gherkins Lime Proprietary Sauces: Tabasco Worcestershire H.P Chilli Soya

Oyster Tomato Mayonnaise Essences: Vanilla Mango Almond Coffee Pineapple Strawberry Others

Dried Foods Some dried convenience foods are: Fruit: Dry fruit Apricot Raisins Pistachios Cashew nuts Almonds Walnuts Fish: Whole salted Milk: Powder Cream(instant powder) Vegetables: Peas Yeast Powder

Processed Foods Some processed/dressed convenience foods are: Fruit Juices: Pasteurised Meat: Dressed chicken Cured ham Sausages Bacon Salami Suckling pigs Saucissons Frankfurters Chipolatas Fish: Dressed fillets Milk: Sterilizer fillets Pasteurized Cream(pasteurized) Processed cheese Cocoa: Cocoa powder Chocolate slabs Vegetables: Peas Mushrooms

Other: Foods pre-cooked & blast Frozen(as in flight kitchens)

Miscellaneous Categories Other convenience foods: Powders: Instant idili, dosa Vada mixes Spices Soups Stocks From the above analysis it can be deduced that the most necessary convenience foods are the ones which are canned.

Advantages of Convenience foods.

1) The main cost element of food, labour, fuel, capital and space can be substantially reduced by a high usage of convenience foods. 2) There is a great variety of convenience foods available for the caterer to purchase , making it easy to select foods for the particular needs of his customer. This variety enables the menu to be interesting, exciting, and flexible. 3) By using the major manufacturer, the caterer is able to purchase products that are of a standard and consistent quality. 4) Purchase can be made in different forms, from single portion packs to "catering packs" of 20-25 portions 5) The nutritional content of most convenience foods are available. 6) The purchasing, receiving and storage procedures are far less involved than when purchased fresh foods. Stock Control is much easier. 7) High level culinary skills are not required, as most of these foods are simply heated,plated and garnished. Standard recipes as such are not required, in their place production and preparation instructions, with photographs, are substituted. 8)The over production of food is reduced or eliminated as the preparation-cooking period is greatly reduced and food can easily be batch produced. The age-old problem of the use of 'left overs' is eliminated. 9) Wastage due to poor preparation and over cooking is now no longer a problem. 10) The standard of the food served to the customer is consistent even though there are long term disadvantages. 11) The portion size of each dish can be easily standardized and are more easily controlled. 12) Production space can be reduced considerably. 13)Greater versatility is possible in handling production demands during off-peak service times and unexpected surges in business. 14)The kitchen environment is more pleasant to work in, it is cleaner, the odours are reduced, the working temperature and humidity are lower, and it is more quite and orderly. 15)Management time is freed from a lot of control work allowing more time to be spent on merchandizing the food to increase customer numbers and satisfaction.

Disadvantages of Convenience foods. 1) A caterer with specially designed convenience food kitchen is very much at the mercy of the food manufacturers with regard to supplies. It would be difficult for him to switch to producing fresh food dishes. 2) A high capital investment is necessary to purchase special equipment to process any quantity of convenience foods on a regular basis. 3) Power failure can result in major disruptions to the business. 4) Power failure can affect storage temperature, cause partial thawing of frozen items and result in spoilage. 5) There is little or no product standardization by manufacturers.there is also the problem of manufacturer changing their specification for a product without informing the caterer. 6) Packages do not have complete instructions for the recommended preparation procedures. 7) Distribution by manufacturer and wholesaler is limited reducing the range of foods available. Purchasing of less than one case is also a problem for small units that wish to try a new product. 8) There is no guarantee by manufacturer that a particular product range will be produced for a definite minimum period. 9) The need for greater appreciation and imagination on the part of the food preparation and service personnel in order to plate and garnish the convenience foods properly and attractively to make them more appealing to customers. 10) There is a need for more government control in the general area of convenience foods.

Scientific and Nutritional aspects. It would seem that for the most part, present day methods of food processing and food production, causes no major losses to food's nutritional values, and those that do occur are counter balanced by the very mixed nature of most people's diet. Very few people confine their food intake to one type of processed food. Much more food gets into the everyday diet of more people the world over, because of modern food technology. However, because technology is perfecting new methods of food processing, and also fabricating new type of products, the nutritionist and food scientist must continue to monitor andevaluate processes in terms of safety and nutitional values. On balance, it can be safely said that modern processed foods-convenience foodsare playing an important and successful role in feeding modern man. They provide also a valuable source of materials from which the caterer can prepare his products for his customers-but he must make sure that he treats them with the care and respect with which he would treat a fresh commodity, otherwise the result can be far from satisfactory-the blame being placed on the caterer and not on the product.

Tips for a nutritious meal at a fast food restaurant

1. 2. 3. Select places offering a variety of salads, soups, and vegetables. Choose smaller-sized serving options. If served large portions, ask for a "carry bag" to carry the excess food out.

4. To help supplement and balance the fast food meal, exercise nutritious choices for snacks eg. fresh fruits, vegetables, and / or yoghurt.

The Future of Convenience foods

The future of convenience foods seems assured, subject of course to the food manufacturing industry not becoming too aloof from the catering industry and working in liaison with their customers, the caterers. The main concern of the caterers regarding convenience foods are particularly those relating to the need for a consistent and acceptable product standardization as well as package size standardization. The growth of the usage of convenience foods will continue, but not perhaps at the same rate as there has been in the past ten years. Several factors will contribute to this growth, the high cost of space for food preparation areas, an increase in the marketing of specialized type catering operations using convenience foods either totally or partially, the high cost of controls when using conventional foods, the lack of highly skilled chefs, and an unwillingness for catering staff to work at unsocial hours when workers in other industry are having increased leisure time awarded to them. Developments are most likely to occur in the packaging of convenience foods with 'heat-in', 'serve-in' and 'drink from' type packaging becoming commonplace in the near future replacing the convenience tin can or glass container, from which neither are totally suitable for storage, heating, eating or drinking.

Conclusion Losses both in eating quality (texture) and in nutritional terms, must be balanced against the advantages. While it is true and sad the there can be unnecessary losses due to poorly controlled processing storage or preparation there may well be losses under the best conditions these losses must be the price paid if all the other advantages of preservations processing and preparation are required. However it is the duty of any processor of food caterer and manufacturer like to act responsibly in trying to optimize the balance between the process quality and nutrients.

RESEARCH DESIGN

Defination
A research design may be defined as the foundation upon which the research is carried out. It is a skeletal structure upon which one could develop their research. Our research design focuses upon the following six concepts which would help us in carrying out our research ahead: 1. Objectives of the study 2. The method to be adopted for primary data collection 3. The source of information which in our research would be in the form of sample designing 4. The Tools to be used for data collection 5. Data analysis 6. Reporting the findings

The research project titled Role of Convenience foods in 5 star hotel undertaken with the following objectives:
1. To identify the most commonly used Convenience foods in 5 star hotels.

2. To determine the products used in cooking before the introduction of convenience foods in 5 star hotels.

3. To examine the long term and short term effects of convenience foods.

4. To investigate future requirements of convenience foods by hotel industry.

5. To determine the future development of convenience foods. 6. To identify consumer attitudes towards convenience foods.

7. They emphasize that the use of convenience foods tends to simplify many management procedures and can give better cost and waste control. 8. To determine way to improve the use of convenience foods which are already in use in 5 star hotels 9. To determine ways and means to make convenience foods user friendly and economical. 10. To identify ways to make convenience food eco- friendly

Method of primary data collection

OBSERVATION METHOD: There are various types of observation methods:
1. 2. 3. 4. 5. Structured Unstructured Participant Non-participant Disguised

Using the above types of observations the researcher can start this research data collection
1. Observers in a supermarket might note the number of convenience food items being picked up by each customer to form a basic record of this observation. 2. Observing the frequently bought items and making a record of it to learn what the customers daily needs are . 3. Observer must collect information about the nutritional intakes of the customers and their activity patterns.

SURVEY METHOD Survey research is one of the most important areas of measurement in applied social research The broad area of survey research encompasses and measurement procedures that involve asking questions of respondents. There are various types of survey methods:
1. 2. 3. 4. Structured Unstructured Direct Indirect

Using the above types of surveys the researcher can continue this research data collection
1. Mail Questionnaires are prepared and sent to all possible customers and managers of different 5 star hotels in the food service department. 2. A telephonic interview should be conducted asking appropriate questions and making records. 3. Personal interviews of customers, chefs and department HODs are to be conducted. 4. Purchase departments officials are interviewed in order to know the sales figures of convenience foods used in hotels. 5. Doctors and Dietician should also be interviewed to view effects of convenience foods on human health.

SAMPLE DESIGN
Sample designing includes 3 aspects:
Who How many What

The sample design or source of information would be people from the hospitality sector includes basically 2 categories:
1. People already utilizing such products in outlets ie excecutive chefs, employees 2. General public who is the customer

Sample:
For hotel utilization = 10 For general public = 40

General public will be interviewed from all over Mumbai city

Q1 Do you think the uses of convenience foods are essential in daily operations of 5 star kitchens?

29%
Yes No

71%

Q2. Why do you think convenience foods are being used in 5 star kitchens?

14% 36% 29%

Saves Time Saves ManPower Easy to Use

21%

Improves Quality of Food

Q4 Do you think use of convenience foods in hotels will increase or decrease in time to come?

0 Increase

Decrease

Q5. Do you think it is cost effective to use convenience food against direct use of raw materials?

70% 60% 50% 40% 30% 20% 10% 0% Yes No No Yes

Q6. Do you think that convenience food give the same amount of nutrition as their counter parts?

Yes No

43% 57%

Q7. Do you think 5 star hotel can do without convenience foods?

Yes 29% No 71%

Yes
No

Q8. Which of the majorly used convenience foods is most used in 5 stars?

7
6 5 4 3 2 1 Dehydrated Food 0 Dehydrated Food Packet Food

Canned Food

Frozen Food

Packet Food Canned Food Frozen Food Food

Q9. Do u think the market prices for convenience food is economical?

29%

71%

Yes

No

Survey questionnaire 1) Do you think the uses of convenience foods are essential in daily operations of 5 star kitchens? Yes No

2) Why do you think convenience foods are being used in 5 star kitchens? Saves time Saves man power Easy to use Improves quality of food 3) What are the convenience food brands used in the property.

4) Do you think use of convenience foods in hotels will increase or decrease in time to come? Increase Decrease

5) Do you think it is cost effective to use convenience food against direct use of raw materials? Yes No

6) Do you think that convenience food give the same amount of nutrition as their counter parts? Yes No

7) Do you think 5 star hotel can do without convenience foods? Yes No

8) Which of the majorly used convenience foods is most used in 5 stars? dehydrated food packet food canned food frozen food 9) Do u think the market prices for convenience food is economical? Yes No

10) Which food product would you like to see as a convenience food?

Biblogaphy
Book Reference: 1. Food Commodities by Bernard Davis 2. Virtues Catering & Hotel keeping- volume1 by John Fuller Website Reference: 1. www.Wikipedia.com 2. www.chennaionline.com

Background
This paper argues that the emergence of convenience food reflects the re-ordering of the time-space relations of everyday life in contemporary society. It is suggested that the notion of convenience food is highly contested. However, many people are constrained to eat what they call convenience foods as a provisional response to intransigent problems of scheduling everyday life. A distinction is drawn between modern and hypermodern forms of convenience, the first directed towards labour-saving or time compression, the second to time-shifting. It is maintained that convenience food is as much a hypermodern response to de-routinisation as it is a modern search for the reduction of toil. Convenience food is required because people are too often in the wrong place; the impulse to time-shifting arises from the compulsion to plan ever more complex timespace paths in everyday life. The problem of timing supersedes the problem of shortage of time. Some of the more general social implications of such a claim are explored.

CERTIFICATE
Certified that the research project titled To study and analyze the role of convenience food in 5 star hotels in the city of mumbai is the bonafide record of the work carried out by Mr. PRATIK.A.VICHARE In partial fulfilment of Bsc in Hospitality Management and Catering Operations under Rizvi College of Hotel Management and Catering Technology, Mumbai.

Date: Place:

Research Guide