User:Joanna j/sandbox

Introduction
Intermediate moisture foods(IMF) can be defined as products that can be consumed as it is, without heat processing or rehydration, yet being shelf-stable. Typically, these foods have a water activity of 0.6-0.84 with a moisture content ranging from 15% - 40%.These products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth. This age-old method of preservation makes the food product shelf-stable which is mainly achieved by lowering water activity, therefore not requiring refrigeration. This form of preservation is achieved by using one of three methods: partial drying, osmotic diffusion, and dry infusion. A variety of products come under IMF such as dried fruits, sugar added commodities; marshmallows, pie fillings as well as products laden with salt and sugar.

Purpose
Intermediate Moisture Food products are predominantly being used to cater to the general public, for the manufacture of pet food and also aids as food supply for space flights, defense and explorations.The purpose of IMF is to have a desirable water activity so that the food can be stored safely. Staphylococcus aureus is a microorganism of major concern as it can grow in water activity of 0.83-0.86 under aerobic conditions. There are certain other microorganisms such Salmonella, Listeria monocytogenes, Clostridium perfringens and Pathogenic E.coli that might cause contamination in IMF products such as cured meats, oil-products, sauces, jams and pickles. To combat this, products are treated with a combination of low pH, high sugar, salt and a thermal process that will give some extension to shelf-life. In the case of yeasts and molds, chemical preservatives are used to inhibit their growth.

Introduction
Intermediate moisture foods are food products with water activities between 0.60 and 0.84. These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth. This age-old method of preservation makes the food product shelf-stable which is mainly achieved by lowering water activity, therefore not requiring refrigeration. This form of preservation is achieved by using one of three methods: partial drying, osmotic diffusion, and dry infusion. A variety of products come under IMF such as dried fruits, sugar added commodities; marshmallows, pie fillings as well as products laden with salt and sugar.

Definition
Intermediate moisture foods can be defined as products that can be consumed as it is, without rehydration, not requiring refrigeration or heat processing, yet being shelf-stable. Intermediate moisture foods (IMF) have a water activity below the level at which microorganisms can grow, chiefly bacteria. Typically, these foods have a water activity of 0.6-0.84 with a moisture content ranging from 15% - 40%.

Purpose
IMF products are predominantly being used to cater to the general public, for the manufacture of pet food and also aids as food supply for space flights, defense and explorations. The purpose is to have a desirable water activity so that the food can be stored safely. Staphylococcus aureus is a microorganism of major concern as it can grow in water activity of 0.83-0.86 under aerobic conditions. There are certain other microorganisms such Salmonella, Listeria monocytogenes, Clostridium perfringens and Pathogenic E.coli that might cause contamination in IMF products such as cured meats, oil-products, sauces, jams and pickles. To combat this, products are treated with a combination of low pH, high sugar, salt and a thermal process that will give some extension to shelf-life. In the case of yeasts and molds, chemical preservatives are used to inhibit their growth.

Types of foods:

Intermediate Moisture Foods can be classified into the following categories:


 * Fruits: High amounts of sugar is added to these fruits to protect against microbial contamination and reduce water activity in the fruit. This allows the fruits to be more stable at room temperature. Some examples are Strawberries, prunes, peaches, apricots, pineapples and dried fruits.
 * Vegetables: Vegetables have been preserved through this method in order to be stored safely without refrigeration. cabbage, potato, horseradish, carrots, etc,.
 * Meat Products: The requirement of having palatable meat products that lasts many months by preventing bacterial manifestations has lead to products such fermented meats, raw sausage and ham, jerky and corned beef among others.
 * Pet Food: Majority of the pet food industry utilizes the concept of low water activity, thus forming stable, nutritious, high-quality products.
 * Baked Goods and confectionery: Cakes are considered to be intermediate moisture foods because of their moisture content (18-28%). However, it is the water activity of cakes that serves as a safety and quality preserving component. Some examples of baked goods that come under this category are fruit cakes, pies, candies, marshmallows, jams, pizza crust.
 * Honey, maple syrup are added sugars that constitute Intermediate Moisture foods.
 * Group Project: User:Ahoang33/sandbox

Group Project- Intermediate Moisture Foods

Sources- ISBN: 978-0-08-100523-1, Food Processing Technology Principles and Practices- J.P Fellows (pg 662)

Good review Joanna, but not all questions were answered. For example, these questions were not addressed: Choices of Article Topics to be Assigned:
 * Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted? Is any information out of date? How does the way Wikipedia discusses this topic differ     from the way we've talked about it in class?

1) Ultra-high-temperature processing

2) Flash pasteurization

-It has been given a Start Class rating.

-Needs more content addition.

-Talk Page isn't active.

3) Food drying The information in the article is very brief, but relevant to the topic. The article appears to be neutral . Food Types seems underrepresented, it could have been broadened further. Most of the links are working supporting the claims made, whereas some links are not accessible. Not all facts have a reference attached to it, the article needs additional citations for verification. The article could use an update concerning current technologies. Certain sections could be expanded as the article is quite brief. The talk page is active, with the last conversation posted in 2016. The suggestions are to expand the "Food Types" section and to explain further on the various food groups. The article has been rated as Start-class and is of high importance under the Wikiproject Food and Drink.
 * Is everything in the article relevant to the article topic? Is there anything that distracted you?
 * Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?
 * Are there viewpoints that are overrepresented, or underrepresented?
 * Check a few citations. Do the links work? Does the source support the claims in the article?
 * Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted?
 * Is any information out of date? Is anything missing that could be added?
 * Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?
 * How is the article rated? Is it a part of any WikiProjects?

-Talk page shows lots of activity for improvement of article.

4) Shelf-stable food

-Article is a stub, requires more expansion and has not been given a rating as yet.

5) Food preservation

Article Evaluation- Hurdle Technology

 * The article was precise and to the point, it could have had more pointers on how Hurdle technology is used in the Industry. The lead paragraph had described the subject well enough for easy comprehension.
 * The article has been written in an unbiased manner, giving importance to all the aspects of the subject.
 * A couple of citations were from noted journals and a few others were from books, all the links worked and there was no discrepancy in this area.
 * As Hurdle Technology has been around for quite some time, more information could have been given for each of the hurdles.
 * The talk page shows no activity, it is given a Start-Class rating under both WikiProject Food and Drink and WikiProject Technology.