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    Food Preservation

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    azfar_mmas4206
    The document provides an overview of food preservation including: 1) The purpose of food preservation is to maintain foods at a desired level of properties and extend shelf-life by minimizing spoilage using thermal and non-thermal processing techniques. 2) Examples of food preservation methods used throughout history include drying, salting, smoking, canning, pasteurization, and modified atmosphere packaging. 3) Common methods of food preservation discussed are thermal processes like pasteurization and non-thermal like fermentation, drying, freezing, reducing water activity, and adding preservatives.

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    Food Preservation

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    azfar_mmas4206
    333 views46 pages
    The document provides an overview of food preservation including: 1) The purpose of food preservation is to maintain foods at a desired level of properties and extend shelf-life by minimizing spoilage using thermal and non-thermal processing techniques. 2) Examples of food preservation methods used throughout history include drying, salting, smoking, canning, pasteurization, and modified atmosphere packaging. 3) Common methods of food preservation discussed are thermal processes like pasteurization and non-thermal like fermentation, drying, freezing, reducing water activity, and adding preservatives.

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    The document provides an overview of food preservation including: 1) The purpose of food preservation is to maintain foods at a desired level of properties and extend shelf-life by minimizing spoilage using thermal and non-thermal processing techniques. 2) Examples of food preservation methods used throughout history include drying, salting, smoking, canning, pasteurization, and modified atmosphere packaging. 3) Common methods of food preservation discussed are thermal processes like pasteurization and non-thermal like fermentation, drying, freezing, reducing water activity, and adding preservatives.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    333 views46 pages

    Food Preservation

    Uploaded by

    azfar_mmas4206
    The document provides an overview of food preservation including: 1) The purpose of food preservation is to maintain foods at a desired level of properties and extend shelf-life by minimizing spoilage using thermal and non-thermal processing techniques. 2) Examples of food preservation methods used throughout history include drying, salting, smoking, canning, pasteurization, and modified atmosphere packaging. 3) Common methods of food preservation discussed are thermal processes like pasteurization and non-thermal like fermentation, drying, freezing, reducing water activity, and adding preservatives.

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    Attribution Non-Commercial (BY-NC)
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    of 46
    At a glance
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    The key takeaways are the importance of food preservation to extend shelf life and minimize spoilage, as well as the various thermal and non-thermal preservation methods discussed.

    The main principles of food preservation are to control factors like moisture, oxygen, temperature and microbial growth using techniques like drying, salting, smoking and refrigeration to prevent deterioration.

    Some examples of traditional food preservation methods mentioned are milling grains into flour, baking unleavened bread, smoking/salting/drying meat and fish, and canning foods.

    Teacher Professional Development Programme Knowledge Enriching Series for New Senior Secondary Technology and Living: Food

    Science and Technology Strand

    Item 1: Food Studies

    Food Preservation I
    Professor Peter CK Cheung Food and Nutritional Sciences The Chinese University of Hong Kong
    1

    Outlines for Food Preservation I and II


    Purpose of food preservation Factors causing food deterioration Principles of food preservation Thermal and non-thermal methods of food preservation Emerging methods of preservation

    What is Food Preservation?


    It is an action or a method of maintaining foods at a desired level of properties/ characteristics or nature for as long as possible use of specific thermal and nonthermal processing techniques to minimize microbial spoilage and extending the shelf-life of foods
    3

    Examples of food preservation throughout history


    Milling of cereal grains into flour [~10,000 BC] Baking unleavened bread [10,000 BC] Meat and fish smoking, salting and drying [~4,000 BC] Canning [1800s AD] Milk pasteurization [1800s AD] Freeze-drying [1900s AD] Modified atmosphere packaging [1900s AD] Food irradiation [1900s AD] Nonthermal preservation [2000 AD] 4

    Source: Ancient Food Technology by Robert I. Curtis

    Source: Ancient Food Technology by Robert I. Curtis

    Source: Ancient Food Technology by Robert I. Curtis

    Source: Ancient Food Technology by Robert I. Curtis

    Harvesting Fresh foods Storage Food ingredients

    Processing Food processors Packaging Storage Distribution Sale Transport Consumers Storage Consumption

    Figure 1. Various stages of food production, manufacture, storage, distribution, and sale.
    9

    What are foods?


    Foods are materials, raw, processed, or formulated, that are consumed orally by humans or animals for growth, health, satisfaction, pleasure, and satisfying social needs

    10

    Different classes of foods include:


    Perishable and Nonperishable Harvested and Fresh Minimally Processed Preserved Manufactured and Formulated Primary and Secondary Derivatives Synthetic
    11

    Table 1. Storage Life of Some Fresh Foods at Normal Atmospheric Conditions Food Meat, fish, and milk Fruits and vegetables Root crops Terminology Perishable Semiperishable Semiperishable Storage Life 1-2 days 1-2 weeks 3-4 weeks

    Grains, pulses, seeds, and nuts

    Nonperishable

    12 months

    Source: Rahman, M. S. 1999. In: Handbook of Food Preservation. Rahman, M. S., Ed. Marcel Dekker, New York. pp. 1-9. 12

    Why food needs to be preserved?


    To preserve quality and nutritive values of foods To overcome inappropriate planning in agriculture, To prevent spoilage and eliminate waste To produce value-added products, and To provide variation in diet
    13

    Harvesting Receiving Washing Peeling, Husking, Pitting, Coring, etc. Separating, Grading, Sorting for size, Color, Solids and Defective removal Holding by Quality Pumping Blanching Dewatering Filling Exhausting Container Closing

    To warehouse

    Figure 1. Unit operations for fruit and vegetable canning 14

    How long to preserve?


    When one or more quality attributes of a food has reached an undesirable state or level defined by manufacturer according to criteria when the product is saleable Unsuitable for consumption Shelf-life Best-before date or pack date Use-by date or expiration date
    15

    Quality

    Advertisement Public knowledge Social factor Economic factor Consumer age Media report Past experience Attitude Expectation

    Safety

    Choice

    Unsafe Level of micro-flora Pathogens Microbial toxins Parasites Toxic chemicals Radioactive hazards

    Emotional factors

    Sensory Nutritive Functional Convenience

    Food properties

    Figure 2. Factors affecting food quality, safety, and choice.

    16

    Factors causing food deterioration and spoilage


    Mechanical Physical Chemical Enzymatic Microbial effects

    17

    Table 2. Major Quality-Loss Mechanisms


    Microbiological Microorganism growth Off-flavor Enzymatic Browning Chemical Color loss Physical Collapse Mechanical Bruising due to vibration Cracking

    Color change Off-flavor

    Flavor loss

    Controlled release

    Toxin production

    Nonenzymatic browning Nutrient loss Oxidation-reduction Rancidity

    Crystallization Flavor encapsulation Phase changes Recrystallization Shrinkage Transport of component

    Damage due to pressure

    Source: Gould, G. W. 1989. In: Mechanisms of Action of Food Preservation Procedures. Gould, G. W., Ed. Elsevier Applied Science. London; Gould, G. W. 1995. In: New methods of Food Preservation. Gould, G. W., Ed. Blackie Academic and Professional, Glasgow 18

    Table 3. Organisms That Spoil Foods


    1. Microorganisms a. Fungi: mold and yeast b. Bacteria c. Phages d. Protozoa 2. Insects and mites a. Directly by eating (infestation) b. Indirectly by spreading diseases (fruitfly, housefly) 3. Rodents a. Directly by consuming food b. Indirectly by spreading diseases Source: Borgstrom. G. 1968. Principles of Food Science. Macmillan, London.

    19

    Categorization of Major Food Preservation Methods


    Inhibition of microbial growth Slowing down of chemical deterioration Direct inactivation of bacteria, yeasts, or enzymes Avoiding recontamination before and after processing

    20

    Food preservation methods Inhibition


    Low-temperature storage Reduction of water activity Decrease of oxygen Increase of carbon dioxide Acidification Fermentation Adding preservatives Adding antioxidants Control pH Freezing Drying Concentration Surface coating Structural modifications Chemical modifications Gas removal Changes in phase transition Hurdle technology

    Inactivation
    Sterilization Pasteurization Irradiation Electrifying Pressure treatment Blanching Cooking Frying Extrusion Light Sound Magnetic field

    Avoid recontamination
    Packaging Hygienic processing Hygienic storage Aseptic processing HACCP GMP ISO 9000 TQM Risk analysis and management

    Figure 3. Major food preservation techniques

    Source: Gould, G. W. 1989. In: Mechanisms of Action of Food Preservation Procedures. Gould, G. W., Ed. Elsevier Applied21 Science, London; Gould, G. W. 1995. In: New Methods of Food Preservation. Gould, G. W., Ed. Blackie Academic and Professional, Glasgow.)

    Food Preservation by Inhibition


    Control of external environment (temperature, atmosphere, humidity, etc.) Control of intrinsic properties of foods (water activity or pH value)

    22

    Preservation of dried fruits

    23

    Food Preservation by Use of Chemicals/Additives*


    To control pH As antimicrobes As antioxidants Synthetic and natural sources Risk-benefit analysis

    * More details to be covered in Food Science and Technology Extended Studies under 24 the topic of Industrial Food Production (Food Processing Use of Food Additives)

    Table 4. Types and properties of antimicrobial substances used in the food processing industry.
    Antimicrobial Compound acetic acid salt (sodium acetate) benzoic acid salt (sodium benzoate) Na and Ca propionate potassium sorbate salt (sodium chloride) sodium nitrite sodium benzoate sugar (sucrose) sulfite, sulfur dioxide (SO2) Effective Against bacteria, molds molds and yeasts bacteria, molds bacteria, molds bacteria, yeast, molds Clostridium molds and yeasts bacteria, yeast, mold bacteria, yeast, mold Some Food Applications bread; as vinegar in pickled products and mayonnaise ketchup, jams, syrups, orange juice products, syrups bread, cake, cheese foods breads baked products, canned foods, meats cured meat products condiments, fruit juices baked products, fruit preserves, meats dried fruit, lemon juice, molasses, wines
    25

    Preservation of bakery products

    26

    Preservation of sausages

    27

    Sausage (Frankfurter) making

    Preparation of the casing Washing and trimming Grinding Prepare the meat emulsion Emulsion stuffing Cooking/Roasting Storage

    A comminuted meat emulsion, showing protein matrix of muscle fibers, collagen fibers, and emulsified fat droplets surrounded by a film of 28 myofibrillar protein

    Table 5 Formulation of a typical Frankfurter


    Boneless beef (10-12% fat) Pork trimmings (20-30% fat) Ice Skim milk powder Salt Sugar 1100 gm White pepper Coriander Nutmeg Ascorbic acid Cardamom Sodium nitrite Liquid Smoke 6.2 gm 3.7 gm 2.5 gm 1.1 gm 0.6 gm 0.25 gm 5 ml

    900 gm

    400 gm 70 gm 45 gm 30 gm

    29

    Table 6 Functional ingredients in processed meat


    Several common processed meat ingredients and their functions. Ingredient Nitrate (NO3-) Nitrite (NO2-) Phosphates Salt Spices Sugar Functions Nitrite is the active form; antioxidant that slows rancidity Inhibits spoilage and pathogenic organisms; contributes to flavor; prevents warmed-over-flavor; stabilizes color Increase juiciness; inhibit rancidity; retain moisture; solubilize proteins Cure ingredient; extracts myofibrillar proteins; provides flavor; tenderizes Contribute specific flavors; inhibit bacterial growth Binds to water; facilitates browning reactions; provides sweetness to counteract salt; acts as substrate for fermentation Provides calorie reduction (fat replacer); carries and distributes dry ingredients; contributes to juiciness and tenderness Acts as antioxidant
    30

    Water Erythorbate

    Preservation of pickled foods

    31

    Table 7. Some Chemical and Natural Antioxidants and Their Uses


    Antioxidant EDTAa Citric acid Phosphates BHAb BHTc TBHQd Propyl gallate Tocopherols Rosemary Thyme, oregano Dried plums Honey
    a

    Action/Characteristics Slow oxidation by metals Chelate metals in meat Complexes with metal ions Survives baking and frying Survives baking and frying Survives frying temperature Heat sensitive Can add with vitamin C, etc. Delay free radical formation Avoid warmed over-flavor Retard lipid oxidation Darker is more effective

    Applications Vegetable oil-containing foods Meats Meats Foods containing animal fats Foods containing animal fats Vegetable oil-containing foods Vegetable oil-containing foods Foods containing animal fats Meats, irradiated ground beef Comminuted poultry, meat, fish Sausage and other ground meat Ground turkey
    32

    Ethylenediaminetetraacetic acid bButylated hydroxyanisole c Butylated hydroxytoluene dTertiary-butylhydroquinone

    Food Preservation by Control of Water


    Water content and water activity Removal of water by drying and concentration Freezing

    33

    Figure 4
    34

    Preservation of pasta

    35

    Food Preservation by Control of Atmosphere (Packaging Techniques)


    Modified atmosphere packaging Controlled atmosphere packaging Active packaging Vacuum packaging Asceptic packaging (avoid recontamination)

    36

    Preservation of packaged cakes

    37

    Preservation of rice cake

    38

    Preservation of potato chips

    39

    Food Preservation by Inactivation


    Use of heat energy Use of radiation Use of high pressure and ultrasound* Use of electricity* Use of magnetic field*

    * Emerging technologies

    40

    Preservation of dairy products

    41

    Preservation of cooked foods

    42

    Preservation of canned foods

    43

    Food Preservation by Food Safety Concepts/Systems


    Hazard Analysis and Critical Control Point (HACCP) ISO 9000 and 22000 Good Manufacturing Practices (GMP) Standard Operating Procedures (SOP) Total Quality Management (TQM) Hurdle Technology/Combined Preservation Techniques
    44

    Example of application of hurdle technology in food preservation

    Figure 5

    45

    Suggested basic reading


    Handbook of Food Preservation by M.S. Rahman (2007), 2nd edition, CRC Press Food Preservation Techniques by P. Zeuthen and L. Bogh-Sorensen (2003), Woodhead Publishing Understanding Food Science and Technology by Peter S. Murano (2003), Thompson
    46

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