Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
Dehydration
food dehydration
preservation effect
controlling factors for dehydration
factors affecting dehydration
driers commonly used are
dehydration and nutritive value
disadvantage
drying and microbes
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Water activity and different instruments to determine AwAbel Jacob Thomas
This presentation includes water activity, its importance, equations, food sorption isotherm, different instruments to determine the water activity of a food product.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
Dehydration
food dehydration
preservation effect
controlling factors for dehydration
factors affecting dehydration
driers commonly used are
dehydration and nutritive value
disadvantage
drying and microbes
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
Water activity and different instruments to determine AwAbel Jacob Thomas
This presentation includes water activity, its importance, equations, food sorption isotherm, different instruments to determine the water activity of a food product.
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
SPOILAGE OF FRUITS AND VEGETABLES • The organism responsible for taints are acid tolerant bacteria: – Lactobacillus spp. • Deterioration can be caused by action of animals, birds, bruising, wounding, cutting, freezing, dessication or other mishandling and growth of microorganisms; environmental conditions, contact with spoiled foods. • Microbial spoilage maybe due to: – Plant pathogens acting on stems, leaves, flowers or roots – Saprophytic organisms
• Types of spoilages: – Bacterial soft rot • Caused by Erwinia carotovora, ferment pectins • Pseudomonas marginalis, Bacillus and Clostridium cause water soaked appearance, a soft, mushy consistency and bad odour. – Anthracnose • Caused by Collectotrichum lindemuthianum. • Spotting of leaves and fruits – Black mold rot • Caused by Aspergillus niger • Dark brown to black masses of spores of the mold termed as smut
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
PHYSICAL METHODS OF FOOD PRESERVATION.pptxAfra Jamal
This presentation includes the methods of food preservation by physical methods such as asepsis, preserve by low and high temperatures, biopreservatives, desiccation, controlled atmosphere and anaerobiosis
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products.
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.
Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Drying is a simple method for preserving food.
Dried foods make great healthy and tasty snacks. They are good for lunches, travel, backpacking, hiking, and camping plus many other activities. Most types of foods can be dried. Drying is an ancient method of food preservation.
DEHYDRATION
Chapter 5
INTRODUCTION
Water Activity is related to the amount of water contained in the food material and defines the amount of water that can be used for the growth and reproduction of micro-organisms,
Water is essential solvent that is needed in biochemical reaction in living organism.
FREE WATER VS BOUND WATER
The term water activity defines the degree in which such water molecules are “bound”.
A portion of the total water content present in a food material is strongly bound to specific sites on the molecules that comprise the food material.
FOOD PRESERVATION BY CONTROLLING WATER ACTIVITY
Preservation of many food materials can be achieved by lowering the amount of water available for the growth of micro-organisms.
CONTROLLING BROWNING REACTIONS
Food products are subject to browning reactions.
Dehydrated products are probably more so than others.
FOOD DRYING
Food is dried when water is removed from it.
The oldest and simplest way of water removal is sun drying.
The use of drying equipment heated by gas, electricity or steam is called artificial drying or dehydration.
Another method of drying food is by frying or oil drying.
ADVANTAGES OF DRIED AND DEHYDRATED FOODS
Decrease in weight and bulk
Convenience
Shelf stable
MECHANISM OF DRYING/DEHYDRATION
Two processes:
Heat transfer
Mass transfer
The rate of drying is affected by the following factors:
Humidity
Surface Area
Temperature
Air velocity
Ventilation/ moist air outlet
Atmospheric pressure and vacuum
STAGES OF DRYING
Constant rate period
Falling rate period
CONSTANT RATE PERIOD
At the start of the drying process, the food material is still completely wet.
FALLING RATE PERIOD
As drying proceeds the moisture content falls and the access of water form the interior of the food to the surface.
TYPES OF FOOD TO DRY
Seeds, leaf vegetables and herbs are probably the easiest to dry.
Lettuce, melons, and cucumbers are a few foods that do not dry well by conventional methods.
CASE HARDENING
The higher the temperature and the lower the humidity, the more rapid the rate of dehydration will be, but if drying takes place too fast, “case hardening” will occur.
UNIFORM DRYING
Simple drying equipment do not dry food uniformly.
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4. The influence of food water content on
perishability has been known since ancient
times.
Between 15,000 and 10,000 BC our ancestors
began to preserve excess fish, meat and fruit
by drying in the wind and sun.
5. *The unbound or free water
molecules in the food is
referred to water activity.
*This unbound water
molecules aid in the
growth of microbes-
bacteria, fungi etc..
*It’s value ranges from 0 to
1.
6.
7. The food get spoiled on
microbial growth over the
fruits and vegetables having
water activity greater than
0.95.
8. The moisture condition of a product can be measured as the equilibrium
relative humidity (ERH) expressed in percentage or as the water
activity expressed as a decimal.
*
*
9. aw is equal to f/fo, where f is the fugacity of
water in the system (i.e., the escaping
tendency of water from solution) and fo is
the fugacity of pure water at the same
temperature.
Water activity depends on water
concentration as shown by equation:
Where is the mole fraction and is the
activity coefficient of the water
10.
11. The optimum aw for growth of the majority of
microorganisms is in the range 0.99±0.98.
Every microorganism has limiting aw values below which it
will not grow, form spores, or produce toxic metabolites.
Minimum aw for growth is always equal or lower than
minimum aw for toxin production.
Water activity reduction through curing, conserving,
drying, evaporation is one important method for food
preservation.
12.
13. Vapour pressure manometers
Dew point hygrometer
Freezing point depression methods
Electric hygrometers
Fibre hygrometer
14.
15. aw can be influenced in at least three ways
during the preparation of dried, intermediate
and high moisture foods:
1. Water can be removed by a dehydration,
evaporation or concentration process.
2. Additional solute can be added.
3. Combining 1. and 2. when the food pieces are
infused with the solutes and additives and then
partially dried.
16.
17. At various stages of the food distribution
chain, it is used during storage, processing,
and/or packaging.
Used for obtaining long shelf-life products.
Used to obtain high moisture novel foods
18. The spoilage due to water activity can be
controlled by,
*Drying
*canning
*Freezing
22. The free water molecules in the fruits are
removed.
Suitable for juicy fruits like grapes.
Grapes are dried to get raisin.
23.
24. The food is cooled to temperature at which
microbial growth is deterioted.
Unbound water molecules get inactive.
Example : freezing of sea food to avoid
spoilage during transportation.