Controlling Processes: Chemical Reactions

Catalysts: Substances increasing the speed of a chemical reaction without being consumed in the process.
Enzymes: Biocatalysts produced by living organisms, widely used in food manufacture and processing.
Lock and Key Model: Used to understand enzyme functionality. The substrate fits into the enzyme’s active site, much like a key in a lock.

Temperature Control: Higher temperatures speeds up reactions as particles collide with greater energy. Enzymes denature and lose their effectiveness at temperatures that are too high.
Concentration and Pressure: Increasing the concentration of reactants or the pressure of gaseous reactants will increase the frequency of collisions, thereby speeding up the reaction.
Particle Size: Smaller particles increase the surface area for collision, speeding up the reaction. This is important in processes such as dissolving, digestion, and absorption.

pH Scale: Measures acidity or alkalinity of a solution. Extreme pH values can denature enzymes, changing the shape of their active site.
Acids and Bases: Acids donate a proton (H+) in reactions while bases accept a proton. Many reactions in food processing involve acids and bases.

Haber Process: Production of ammonia by reacting nitrogen and hydrogen. Ammonia is important for fertilisers and making food products like pretzels and cookies.
Contacts Process: Production of sulfuric acid, used in making detergents.
Fermentation: A very common food process where yeast and bacteria convert carbohydrates into carbon dioxide and alcohols.

Safety Measures: Use of safety gear like lab coats, goggles, and gloves. Also includes precautions around toxic or explosive materials.
Risk Assessment: Identifying potential risks and implementing appropriate control measures.
Managing Spills and Leaks: Procedures are in place to safely clean up and dispose of spills and leaks to minimise risk.