Process tolerance refers to the ability of a material, such as starch, to withstand various processing conditions and maintain its desired properties or attributes in food industry. It refers to the ability of the material to remain stable, consistent and retain its quality during various processing steps such as cooking, cooling, and freezing.
The process tolerance in food industry can be impacted by several factors such as temperature, pressure, time, and pH. The type of starch used, the processing conditions, and the presence of other ingredients also play a role in determining process tolerance.
Modified starches can impact process tolerance in the food industry by providing improved stability, consistency and flow properties, making the manufacturing process more efficient and consistent. The choice of modified starch will depend on the specific needs and requirements of the food product, as well as the processing conditions.
For example, some modified starches are designed to withstand high heat and pressure, making them ideal for use in processes such as canning or extrusion, while others are designed to maintain stability in cold and acidic conditions, making them suitable for use in products such as dressings or sauces.
pH tolerance refers to the ability of a substance to maintain its properties and stability over a range of pH values. In the food industry, pH tolerance is an important consideration for ingredients, including modified starches, as it affects the stability and functionality of food products.
Shear tolerance refers to the ability of a material to withstand mechanical stress or deformation caused by shear forces. It is a measure of the resistance to breaking, deformation or alteration of the material’s shape and structure, when subjected to shearing or cutting stress. Shear tolerance is an important characteristic in the food industry, especially for ingredients that are subjected to various processing and handling operations.
Temperature tolerance is the ability of a material or substance to maintain its properties and stability under varying temperature conditions. In food industry, it refers to the ability of a food ingredient, such as modified starch, to withstand the high temperatures during processing and cooking without losing its functionality or properties. The temperature tolerance of modified starch affects its behavior and performance in food products.