minimal processing of foods by non thermal methods
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minimal processing of foods by non thermal methods Presentation Transcript

  • 1. Minimal Processing of foods by non-thermal methods
  • 2. Minimal Processing• Minimal processing results in the least change in the chemicals of food, provide the highest quality and result in foods with a very short shelf-life.• As processing is performed to extend shelf-life (drying,canning), there is more chemical change and loss of perceived quality.
  • 3. Food processing has three major aims:• 1.To make food safe (microbiologically, chemically).• 2.To provide products of the highest quality (flavor, color, texture)• 3.To make food into forms that are convenient (ease of use)
  • 4. Why Preserve / Process Foods?•Prevent deterioration & spoilage•Destroy spoilage microorganisms & enzymes•Improve quality attributes– Change the form of the food
  • 5. PROCESSING AND PRODUCT QUALITYThe components of food product quality include:1.Safety2.Healthfulness3.Flavor4.Texture5.Color6.Shelf Life
  • 6. PerishabilityThe perishabilityof a food can be modified•Can change the form of the product•Apply a preservation (processing) method
  • 7. Causes of Food Deterioration & SpoilageMicroorganisms• –Bacteria, yeasts & molds• –Can attack virtually all food constituents• –Breakdown or degrade food constituents and use them to grow – •ferment sugars hydrolyze starches & fats – •digest proteins produce acid &/or gas• –Produce metabolic by-products in food.
  • 8. • Natural Food Enzymes• Insects• Temperature : Heat and Cold& Rodents• Moisture• Air (Oxygen)• Light• Time
  • 9. We can slow these processes bypreserving or processing foods
  • 10. THE BARRIER CONCEPTA barrier is a processing step that provides a basis for protection of the product from causing poisoning or disease Also known as a ‘Hurdle’
  • 11. Food Preservation/Processing Techniques• Heat preservation• Cold preservation• Dehydration• Fermentation• Chemical preservation• Food Irradiation• Microwave heating