Food Technology & Production
in a Global perspective
Johan Krop
Who are you meeting today?
 Johan Krop
Program manager Process & Food Technology
Senior lecturer
Academy of Technology, Innovation & Society
incl. Engineering, Environment and Design programs
The Hague University of Applied Sciences
The Netherlands
25th anniversary of the
Faculty of Agricultural Technology
 Congratulations with the 25th anniversary of the Faculty of Agricultural
Technology.
 Thank you very much for inviting me.
 Saya ucapkan selamat merayakan ulang tahun yang ke dua puluh
lima tahun Fakultas Technoloki Pertanian.
 Terima kasih saya bisa hadir bersama kalian semua.
 Lan kulo ngucapin slamet untuk rong poloh limo perayaan ulang
tahune kalian
 Matur suwon pansenengan semua ngundang kulo mriki.
Global : world wide & not detailed
The world is small
ROUND like an ice BALL
…or a cookie or hamburger
Food Technology
 Multinational or International companies
 Production on an Industrial scale
Production Processes
From low quality raw materials
to high valuable products
 Soy beans to soy food products & soy oil
 Milk to cheese & other dairy products
 Cocoa beans to Chocolate
 Sugar beet/cane to sweet crystal sugar & alcohol
 Cereals or grains to beer
 Palm fruit to edible palm oil
 Vegetable oil to biofuel
 Crude mineral oil to refinery products
like fuel & plastic
Local vs Global and Traditional vs Industrial
Subjects:
 Soy food
 Cheese
 Chocolate
 Sugar
 Beer
 Palm oil
 Biofuel
Soy Food Technology
Although soy foods have been consumed for
more than 1000 years, only for the past 25
years have they made an inroad into Western
cultures and diets.
Soy foods are typically divided into two
categories: non fermented and fermented.
Traditional non fermented soy food include fresh
green soy beans, whole dry soy beans, soy
nuts, soy sprouts, whole-fat soy flour, soy milk
and soy milk products, tofu, okara and yuba.
Traditional fermented soy food include tempeh,
miso, soy sauces, natto and fermented tofu
and soy milk products.
Flow chart of tempeh production.
Soybeans
I
De-hull
 Hulls
(mechanical or by soaking)
I
Water 
Soak 100 °C for 30 min in acidified water
(with lactic or acetic acid to pH 4.3-5.3
I
Cook in soak water for 90 min at 38°C
I
Drain and dry soybeans  Water
I
Rhizopus oligosporus Inoculate and bag
I
Incubate at 35-38 °C
& 75-78% relative humidity for 18 to 24 hours.
I
Refrigerate
.
Tempeh
Tempeh is a fermented soy food and is unique in its
texture, flavor and versatility. It originated in Indonesia,
where today it is still the most popular soy food.
Tempeh, while not as popular as tofu in the United
States, lends itself easily to being used as a meat
alternative because of its chewy texture and distinct
flavor.
As a result, a wide variety of tempeh-based meat
analogues are available.
Tempeh is a cake of cooked and fermented soy beans
held together by the mycelium of the fungus Rhizopus
oligosporus.
Tempeh can then be further processed or packaged
and pasteurized for distribution.
Cheese making
Composition of Milk vs. Cheese
Milk (stand.)
Gouda cheese
 Fat (%)
3.5
30
 Protein (%)
3.5
25
 Water (%)
 Lactose (%)
87
4.6
 Lactic acid (%)
 Milk salts (%)
 NaCl (%)
40
1
0.7
1.6
1.6-2.0
Cocoa bean processing & Chocolate making
Fermentation, refining and tempering
 Cocoa beans from Indonesia, Ghana, Brazil
 Fermentation is essential for development of
appropriate flavors from precursors.
 The length of the fermentation also affects the
aroma, so if well-developed aroma is wanted
the beans have fermentation for a longer time.
 Fermented and dried cocoa beans will be
refined to a roasted nib by winnowing and
roasting.
 The ingredients required for chocolate
manufacture are cocoa liquor, cocoa butter,
sugar or other sweeteners, milk fat & powder,
and emulsifiers(lecithin).
Sugar from beet or cane
Molasses
Alcohol Production Unit
Global production of sugar
 Sugar is produced in 121 Countries and global production now
exceeds 120 Million tons a year.
 Approximately 70% is produced from sugar cane, a very tall
grass with big stems which is grown in the tropical countries.
 The remaining 30% is produced from sugar beet.
Beer brewing
Egyptian wooden model of beer making
Beer in Indonesia
 Bintang is a subsidiary of the giant Dutch




brewer Heineken that claims to be the world’s
major beer exporter, selling to 180 countries.
The raw products used to make beer are an
international mix. The malt comes from South
Australia and Europe the yeast from Holland.
The Mojokerto brewery only makes Bintang.
The West Java brewery at Tangerang also
produces Heineken.
There’s no way the two can be mixed. Nor can
you tell by taste whether a Bintang has been
made in Mojokerto or Tangerang. The only
difference is the code on the label.
Although beer is not labelled halal (allowed) in
Indonesia, nor is it haram (forbidden) to
Muslims.
How low/non-alcohol beer is made
 Low-alcohol beer starts out as regular alcoholic
beer, which is then cooked in order to evaporate
the alcohol.
 Most modern breweries also utilize vacuum
evaporation to preserve flavor and speed up the
boiling process.
 An alternative process called reversed osmosis
does not require heating.
 The beer is passed through a filter with pores are
small enough that only alcohol and water (and a
few volatile acids) can pass through.
 A last alternative process is to make use of a
different yeast strain.
Alcohol production process
Molasses
Crude oil refinery
Palm oil
 As of 2009, Indonesia is the
largest producer of palm oil,
surpassing Malaysia in 2006,
producing more than 20.9 million
tonnes. The Indonesian aspires
to become the world's top
producer of palm oil.
 The use of palm oil in food
products is often the focus of
environmental activist groups,
due to it being documented as a
cause of substantial and often
irreversible damage to the natural
environment.
Palm oil processing
 Palm oil products are made using milling and
refining processes.
 Crystallization and separation processes to
obtain solid (stearin), and liquid (olein)
fractions.
 Physical refining removes smells and
coloration, to produce refined bleached
deodorized palm oil (RBDPO).
 Free fatty acids are used as an important raw
material in the manufacture of soaps, washing
powders and other hygiene and personal care
products
Biofuel production
Fermentation & Distillation
Fermentation from any feedstock containing
fermentable sugars.
 Sugar from
cane/beet, agave, grape
 Starch from
cereals, patato after enzym reaction
 Cellulose from
wood, paper through acidic hydrolysis
Alcohol yield up to 50 kg per 100 kg of sugar
Distillation based on the separation process of
components with different boiling points and
physical properties.
Alcohol yield up to 96% strength by volume
Biodiesel production
Chemistry of biodiesel
CH2OOR1
catalyst
|

CHOOR2 + 3CH3OH  3CH3OORx
|
CH2OOR3
CH2OH
|
+ CHOH
|
CH2OH
Triglyceride
Glycerin
3 Methanols
Biodiesel
R1, R2, and R3: fatty acid alkyl groups
The fatty acids involved determine the final properties of the biodiesel
Transesterification & Refining
Transesterification from vegetable oil or grease:
 Soy oil from soy bean
 Palm oil from palm fruit
 Recycled grease from restaurant and cooking grease
100 kg of oil or fat are reacted with 10 kg of a short-chain
alcohol (usually methanol) with a catalyst to form 100 kg of
biodiesel and 10 kg of glycerin.
Refining based on the separation process of components
with different boiling points and physical properties.
Physical refining to remove impurities to the desired level ,
distillation to provide constant purity of product
Soybean-biodiesel produces a 93 % energy gain
vs. 25 % for corn-ethanol.
Black and blue: best
countries with potential for economic biofuels
Credit: University of Wisconsin, Madison
 The top-five potential producers, Malaysia, Indonesia,
Argentina, the United States and Brazil, account for over 80
percent of that total.
The final product
Which producers are involved?
Biodiesel
Bioethanol
Conclusion
 High crude oil prices and government subsidies and
policies have driven the increased global demand for
using palm oil to create biofuels.
 Biofuels can play a role in meeting global energy needs,
but should be balanced with the critical needs of
providing food for a growing global population.
 Technology can and must be a source and a mean to
prevent competition between Food and Energy.
 Food products produced for the local market can differ
per region.
 Global products are mostly exactly the same wherever
they are produced.
(Industrial) Partners
of The Hague University
THANK YOU!
Terima kasih
The Hague University
Academy for Technology, Innovation & Society, Den Haag
Process & Food Technology
pft@hhs.nl
www.thehagueuniversity.nl