FOOD PRESERVATION              Necessity               Methods              Cold Chain References: 1) R.S.Khurmi, J.K.Gupt...
Applications of RefrigerationFour major areas: a) Food preservation b) Chemical and process industries c) Special Appli...
Food PreservationWhat is food preservation?Retaining food over a period of time without being contaminated by pathogenic o...
Food Preservationa) Food processing:   Slow freezing or sharp freezing   Quick freezing   Air blast freezersb) Food Preser...
Food Preservation Advantages: Increases the shelf life of food Retain the quality of food – colour,   texture, flavour &...
Food PreservationFood Product         Average    Useful   Storage life                                (days)              ...
RECOMMENDED STORAGE TEMPPRODUCT          STORAGE TEMPMILK             4 DEGCBUTTER           2 TO 8 DED CICE CREAM        ...
F .R   I   D   G   E
Food spoilage Food components: Proteins Carbohydrates Fats Vitamins Minerals Destruction of any of these component ...
Cause of food spoilage Spoilage due to physical change impact, bruising and squeezing desiccation or dehydration Spoilag...
Methods of food preservation   Heat processing   Dehydration   Chemical preservation   Canning   Pasteurization   Fr...
Freezing for food          preservation Slow or sharp freezing Quick freezing         smaller ice crystals         no se...
Cold stores To store food products after processing Prefabricated insulated panels Air tight door in sandwich construct...
Prefabricated Cold store
Cold Storage: FCUs
Cold Storage : Interior
Cold Storage : MaterialArrangement & Air Movement
Cold Chain    Cold chain is a temperature-controlled    supply chain.   Pre-cooling chambers at farm   Processing unit –...
COLD CHAIN : TOTAL SOLUTIONS                                           Distribution Center     Retail         Source   Pre...
CARRIER COMMERCIAL REFRIGERATIONCold chainFarms/food processors                           Multinational                   ...
Pre-Cooling         ofFruits & Vegetables
Methods of Pre-coolingDifferent methods of Pre-Cooling includes:1)   Hydrocooling2)   Vacuum Cooling3)   Forced Air Coolin...
Blast Freezing Application• Seafood• Poultry, Meat• Fruit & Vegetable• Ready Meals
Cold Storage Application• Distribution/Logistic Center• Frozen produce• Processing Room
CA Storage ApplicationStorage comparisons for a typical Apple:
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Food preservation

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Food preservation - necessity & methods. Cold chain.

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Transcript of "Food preservation"

  1. 1. FOOD PRESERVATION Necessity Methods Cold Chain References: 1) R.S.Khurmi, J.K.Gupta 2) Arora & Domkundwar 3) IIT Khragpur Notes
  2. 2. Applications of RefrigerationFour major areas: a) Food preservation b) Chemical and process industries c) Special Applications d) Comfort / industrial air-conditioning
  3. 3. Food PreservationWhat is food preservation?Retaining food over a period of time without being contaminated by pathogenic organisms or chemicals and without losing its colour, texture, flavour and nutritious value.Why food preservation? Seasonal availability of food Different type of food at different locations
  4. 4. Food Preservationa) Food processing: Slow freezing or sharp freezing Quick freezing Air blast freezersb) Food Preservation: Cold storagesc) Distribution: Refrigerated vehicles
  5. 5. Food Preservation Advantages: Increases the shelf life of food Retain the quality of food – colour, texture, flavour & nutrition value Increases food supply Adds variety to the food decreases wastage of food
  6. 6. Food PreservationFood Product Average Useful Storage life (days) 0oC 22oC 38oCMeat 6-10 1 <1Fish 2-7 1 <1Poultry 5-18 1 <1Dry meats and > 1000 > 350 & >100 &fish < 1000 < 350Fruits 2 - 180 1 – 20 1–7Dry fruits > 1000 > 350 & >100 & < 1000 < 350Leafy vegetables 3 - 20 1–7 1–3
  7. 7. RECOMMENDED STORAGE TEMPPRODUCT STORAGE TEMPMILK 4 DEGCBUTTER 2 TO 8 DED CICE CREAM (-) 20 TO (-)22 DEG CVEGETABLES 2 TO 8 DED CFRUITS 0 TO 4 DEG CMEAT (-) 20 DEG CPHARMA PRODUCT 2 TO 8 DED CFROZEN FISH (-) 18 TO (-) 29 DEGCCHEESE (-) 18 DEG CSWEETS 2 TO 8 DED C
  8. 8. F .R I D G E
  9. 9. Food spoilage Food components: Proteins Carbohydrates Fats Vitamins Minerals Destruction of any of these component is food spoilage.
  10. 10. Cause of food spoilage Spoilage due to physical change impact, bruising and squeezing desiccation or dehydration Spoilage due to chemical change internal spoiling agents : Enzymes external spoiling agents: bacteria, yeast, moulds (fungus)
  11. 11. Methods of food preservation  Heat processing  Dehydration  Chemical preservation  Canning  Pasteurization  Freezing
  12. 12. Freezing for food preservation Slow or sharp freezing Quick freezing smaller ice crystals no separation of minerals, salts Immersion freezing Indirect contact freezing Air blast freezers
  13. 13. Cold stores To store food products after processing Prefabricated insulated panels Air tight door in sandwich construction Safety anti-locking arrangement Temperatures – positive or sub-zero Layout – air lock, sorting-cum-intermediate storage area, store compartments Important points – temperature, RH, air motion, product mix, duration
  14. 14. Prefabricated Cold store
  15. 15. Cold Storage: FCUs
  16. 16. Cold Storage : Interior
  17. 17. Cold Storage : MaterialArrangement & Air Movement
  18. 18. Cold Chain Cold chain is a temperature-controlled supply chain. Pre-cooling chambers at farm Processing unit – freezing, packing Manufacturer’s cold storage Distributor’s cold storage Retailer’s cold storage Refrigerated display cabinets Residential refrigerator Refrigerated transport
  19. 19. COLD CHAIN : TOTAL SOLUTIONS Distribution Center Retail Source Precooling Transport ` Processing Shipping
  20. 20. CARRIER COMMERCIAL REFRIGERATIONCold chainFarms/food processors Multinational hypermarkets Distribution Regional supermarkets centers Cash and carry Convenience stores Carrier OMM II 2005 0
  21. 21. Pre-Cooling ofFruits & Vegetables
  22. 22. Methods of Pre-coolingDifferent methods of Pre-Cooling includes:1) Hydrocooling2) Vacuum Cooling3) Forced Air Cooling4) Contact Icing5) Evaporative CoolingCaution. No matter what cooling method is employed, the produceshould never be allowed to re-warm once it has been cooled.
  23. 23. Blast Freezing Application• Seafood• Poultry, Meat• Fruit & Vegetable• Ready Meals
  24. 24. Cold Storage Application• Distribution/Logistic Center• Frozen produce• Processing Room
  25. 25. CA Storage ApplicationStorage comparisons for a typical Apple:
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