1. The document discusses edible coatings and films used in food applications to extend shelf life. It provides an introduction to enrobing materials like proteins, lipids, and polysaccharides used in coatings as well as coating technologies.
2. Specific examples of enrobing fruits and vegetables and meat/poultry are described. Coatings can act as barriers to moisture, gas, and oil movement helping to preserve quality. Application methods include dipping, spraying, and fluidized beds.
3. A case study examines the effect of batter consistency when enrobing chicken patties. Results found that a 1:1.2 ratio of Bengal gram to water produced patties with the best sensory and
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
this ppt contains all drying method of egg powder and starter culture powder. the problems exist in manufacturing of it and what are the recent advances in it.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
The term intelligent involves an ON/OFF switching function on the package in response to changing external/internal stimuli, in order to communicate the product status to its consumers or endusers.The use of features of high added value that enhance the functionality of a product, notably mechanical, electronic and chemical features that improve safety and efficiency.
This presentation gives an overview of edible packaging and various films and coatings used. It also deals with various fruits and vegetable which can be coated to extend the shelf life. It also deals with the companies manufacturing these kind of innovative packages and their future scope.
The agro industry is an important and vital part of the manufacturing sector in developing countries and the means for building industrial capacities. The food processing sector is a highly fragmented industry has the potential to be the driver of economic growth and enhance rural incomes.
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A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
The term intelligent involves an ON/OFF switching function on the package in response to changing external/internal stimuli, in order to communicate the product status to its consumers or endusers.The use of features of high added value that enhance the functionality of a product, notably mechanical, electronic and chemical features that improve safety and efficiency.
This presentation gives an overview of edible packaging and various films and coatings used. It also deals with various fruits and vegetable which can be coated to extend the shelf life. It also deals with the companies manufacturing these kind of innovative packages and their future scope.
The agro industry is an important and vital part of the manufacturing sector in developing countries and the means for building industrial capacities. The food processing sector is a highly fragmented industry has the potential to be the driver of economic growth and enhance rural incomes.
Tags
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Fermented Foods and Chemicals (Fermentation of Distillers Yeast, Brewers Yeas...Ajjay Kumar Gupta
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider.
Fermentation chemicals are used as process initiators in several applications. Fermentation chemicals help in speeding the process reactions and saves time, energy and process cost. Fermentation chemicals are widely used in industries across the globe, owing to their natural structure, low cost and better outputs.
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Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
It helps to get an idea about future Biodegradable food packaging.
It focuses on the need of the future to reduce plastic pollution.
This presentation contains the current scenario and future trends.
It helps to get an idea about future Biodegradable food packaging.
It focuses on the need of the future to reduce plastic pollution.
This presentation contains the current scenario and future trends.
Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption.
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Agriculture being a foundation stone for most budding economies, it would be benefiting to know about agro processing and waste management of agriculture produce. The book will act as an encyclopaedia for enriched information on the processing of a variety of products manufactured from agro crops and the waste management of agriculture products. Agro processing can be defined as set of techno economic activities carried out for preservation and treatment of agricultural produce and to make it useful as food, feed, fibre, fuel or manufacturing objects . Therefore, the span of the agro-processing industry covers all operations from the phase of harvest to the phase where the material reaches the end users in the desired form, packaging, quantity, quality and price.
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Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Food Processing and Preservation Presentation.pptxdengejnr13
The presentation covers key areas on food processing and preservation highlighting the traditional methods and the current, modern methods applicable worldwide for both small and large scale.
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
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Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...
Edible coatings ppt
1. 1
DEPARTMENT OF AGRICULTURAL ENGINEERING
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, UAS, BANGALORE
Edible Coatings and Films (Enrobing) in Food Applications
Credit
seminar-II on
Nagarathna S B
PALB-5332
Sr M.Tech(Agri. Engg) (PFE)
2. Contents
Introduction
Materials of Enrobing
Coating Technologies
Enrobing of Fruits and Vegetables
Enrobing of Meat and Poultry
Benefits of Enrobing
Conclusion
References
Jan 9, 2019 2
3. • Food market continuously generates novel products.
• Food appearance is the most perceived attribute of the
consumers
• To prolong the shelf-life different chemical and physical
strategies are employed
• Application of edible films and coatings is a simple
technology effective in extending the shelf-life of foods.
Jan 9, 2019 3
Introduction
4. A promising approach
Edible coatings have
antimicrobial, antioxidant,
antibrowning and texture
enhancing properties
Biodegradable and
biocompatible polymers
from natural sources
Jan 9, 2019 4
Why edible coatings/films ?
5. Special Focus !!
• To understand the concept, history and definition of Edible
Coatings/Films
• To know the materials, methods and benefits of Enrobing
• To understand enrobing of fruits and vegetables, meat and
poultry products
Jan 9, 2019 5
6. History and Background
• Enrobing with wax on the fruits has been documented in China in
the 12th
and 13th
centuries.
• In 15th
century an edible film- ‘Yuba’ was used in Japan.
• Enrobing of foods with fat-‘Larding’ was used in 16th
century in
England.
• In the 19th
century - US patent, for preservation of various meat
products by Gelatin.
• In the early 1950s, carnauba wax was developed for coating fruits
and vegetables.
Jan 9, 2019 6
7. Definition
“Any type of material used for enrobing (coating or wrapping)
various food to extend shelf life of the product that may be eaten
together with food is considered an edible film or coating’’
Jan 9, 2019 7
11. Animal proteins
Casein
• Major dairy protein.
11
Fig: Sodium caseinate and
glycerol (35%) biofilms
Whey Protein
• It is a byproduct of cheese
making process.
Jan 9, 2019
13. Meat Protein
• There are three types of meat proteins
Sarcoplasmic
Stromal
Myofibrillar
• Stromal and myofibrillar proteins are used for making edible films
and coatings
Jan 9, 2019 13
14. Feather Keratin
• It is a fibrous protein with unique film forming properties
Jan 9, 2019 14
Hydrolyzed feather protein meal
15. Plant Proteins
Wheat Protein
Gluten and gliadin are the major protein
Soy Protein
It is composed of mixture of globular proteins.
Corn Zein
It is composed of three amino acids viz., glutamine, leucine and
proline
Jan 9, 2019 15
16. Solvents and Plasticizers
• Solvent- water, ethanol
• Plasticizer- sorbitol, sucrose,
glycerol.
Jan 9, 2019 16
17. Advantages of protein based films
• It provides excellent barrier to oxygen
• Acts as barrier to mass transfer of carbon
dioxide
• Improves appearance by adding gloss
Jan 9, 2019 17
18. Lipid based Edible Films
• These were developed specifically for limiting moisture
migration within foods.
• Most commonly used hydrophobic film forming barrier
materials include
Waxes
Lacs/lacquers
Fatty acids and alcohols
Acetylated glycerides
Cocoa based compounds and their derivatives
Jan 9, 2019 18
19. Hydrophobic Substances used as Film
Former or Barrier Compounds
Oils & Fats
Animal and vegetable oils &fats (peanut, coconut, palm,
palm kernel oils, cocoa, milk butters, lard, tallow, etc.)
Waxes
Natural vegetable and animal waxes: candelilla,
carnauba, jojoba bees,
Natural
resins
Asafoetida
Essential
oils and
liquorices
Camphor, mint, and citrus fruit essential oils
Emulsifiers
and surface
active
agents
Lecithins, mono- and diglycerides, mono- and diglyceride
esters
Jan 9, 2019 19
20. Cocoa based coatings
• Cocoa butter is a polymorphic fat.
• The four polymorphs of cocoa butter are
1. form
2. form
3. form
4. form
Jan 9, 2019 20
21. Indian Institute of Natural Resins and Gums
IINRG
It is a nodal institute at national level for research
and development on all aspects of natural lac and
other natural gums and resins
Jan 9, 2019 21
24. Coating Processes
Terms Industry Process
Enrobing Chocolate Enrobe
Encapsulation Food ingredient Various systems
Panning Confectionary Pan
Seasoning Snack Screw
Breading Prepared meals Duster or coater
Jan 9, 2019 24
25. Parameters to be Controlled during Coating
Operation
Jan 9, 2019 25
Product
26. Coating Techniques Based on Size
Jan 9, 2019 26
Product size (mm)
0.1 0.5 1 10 50 100+
Pan
Drum
Screw
Enrober
Extruder
Fluidised Bed
Spray
34. Enrobing of Fruits and Vegetables
• Enrobing of intact and fresh
cut fruits & vegetables is a
good alternative for
preservation.
• Edible coatings consists of
applying a thin layer of edible
material.
• It involves casting a film of
edible material to cover the
commodity.
• Purpose of enrobing fruits &
vegetables is to retard transfer
of gas, vapour and volatiles.
Jan 9, 2019 34
35. Classification of some Antimicrobial, Antioxidants agents and
Additives allowed for use in Food Coating
Food additives Classification
Benzoic acid Preservatives
Clove bud oil Essential oil
Potassium sorbate Preservatives
Propionic acid Preservatives
Calcium chloride Antimicrobial agent
Butylated hydroxyanisole (BHA) Antioxidant
Ascorbic acid
Antioxidant, preservatives, color stabilizer,
nutrient
Butylated hydroxytoluene Antioxidant
Jan 9, 2019 35
37. Main components of Edible Coatings and Films for Intact
and Minimally Processed Fruits and Vegetables
Jan 9, 2019 37
MC
HPC
HPMC
CMC
Alginate
Pectin
Zein
Gluten
Soy
Whey
Casein
Beeswax
Carnauba
Shellac
MC: Methylcellulose HPMC: Hydroxypropylmethylcellulose
HPC: Hydroxypropylcellulose, CMC: Carboxymethylcellulose)
38. Methods of application
of edible coatings and
films
1. Foaming
2. Dipping
3. Spraying
4. Casting
5. Brushing
6. Individual wrapping/
rolling
Jan 9, 2019 38
Enrobing of Meat and Poultry
39. Jan 9, 2019 39
Foaming
Dipping
Spraying
Brushing
Individual wrapping
Method of applications
40. Enrobing materials used in Meat and Meat Products
Enrobing Material
Meat / Meat
products
Benefits Source
Starch + alginate
tocopherol
Beef patties
Reduced lipid
oxidation and
warmed over flavour
Hergens-Madsen et
al., 1995
Wheat gluten, soy
protein,
carrageenan, and
chitosan
Precooked beef
patties
Reduced lipid
oxidation and
moisture loss
Wu et al., 2000
Carboxymethycellulos
e
Pork patties
Moisture barrier,
improved
sensory attributes
Biswas et al., 2004
Bengal gram and rice
flour
Buffalo meat
patties
Moisture and fat
uptake barrier,
improved sensory
attributes
Chidanandaiah and
Keshri, 2006
Bengal gram flour Chicken patties
Moisture and fat
uptake barrier
Raut et al., 2011
41. Benefits of Enrobing
1. Reduce water loss
2. Reduce gas diffusion
3. Reduce movement of oils and fats
4. Reduce loss of volatile flavours and aromas
5. Improve structural properties
6. Incorporate food additives
7. Improve appearance
8. Reduce adhesion to cooking surface
Jan 9, 2019 41
42. Some Commercial Edible Coatings and Films
Commercial name Composition Uses Website Logo
Natureseal
Ascorbic acid,
calcium chloride,
hydroxypropyl
methylcellulose
Browning
inhibition,
maintain taste,
texture and colour
of fresh fruits and
vegetables
www.natureseal.com
Semperfresh TM
Sucrose esters of
short chain
unsaturated fatty
acids and sodium
salts of
carboxymethyl
cellulose
Coating of whole
pears and cherries
to control weight
loss and excess
respiration, retain
moisture, and
preserve natural
colour fruit
www.paceint.com
Jan 9, 2019 42
43. Cont..
Commercial
name
Composition Uses Website Logo
Pro-long TM
Sucrose
polyesters of
fatty acids and
sodium salts of
carboxy-methyl
cellulose
Coating for
fresh fruits and
vegetables
www.matrose.com
Crystalac Zein
Confectionary
glaze
www.matrose.com
Origami wraps
Fruits and
vegetables
based films with
bilayer protein
films
Wrapping,
pouches
www.origamifoods.com
Jan 9, 2019 43
45. Case study: 1
Author: Raut et al.,
Publication: Tamilnadu J. Veterinary & Animal Sciences 7
(3) 176-179, July - August, 2011
Objective: Effect of batter consistency as enrobing on
quality of chicken patties
Jan 9, 2019 45
46. METHODS AND MATERIALS
Chicken carcasses
Cleaning (Body fat, tendons and connective tissues)
Deboning
Chilling (20 hrs. at 4+1o
C in refrigerator)
Cut in to chunks and mincing
Patties moulding (Size: 80 mm × 17mm)
(Formulation: 7.5% soy flour, 1.07% common salt, 0.38% STPP, 100 ppm NaNo3, 3.84
vegetable oil, 1.5 % spice mix and 5.75% condiments)
Jan 9, 2019 46
47. Enrobing with Bengal gram and water at different ratio
(1:1.0, 1:1.1, 1:1.2, 1:1.3 and 1:1.4)
Deep-frying a temperature of (150 - 160o
C for 5-7 min)
Cooled at room temperature
Jan 9, 2019 47
Cont…
50. • BISWAS, A.K., 2002, Studies on enrobing of pork patties. Unpublished M.V.Sc.
Thesis, Indian Veterinary Research Institute (Deemed University), Izatnagar.
• CUNNINGHAM, F.E., 1989, Developments in enrobed products. In: Processing
of poultry. Elsevier Applied Science, London, pp: 325-359.
• DONHOWE, I.G , AND FENNEMA, O., 1994, Edible films and coatings:
Characteristics, formation, definitions and testing methods. In: Edible Coatings
and Films to Improve Food Quality. Technomic Publishing , Lancaster, PA , pp 1
– 24 Earle RD July 30, 1968.
• LEE, S.Y., AND KROCHTA, J.M., 2002, Accelerated shelf-life testing of whey-
protein-coated peanuts analyzed by static headspace gas chromatography, J Agric
Food Chem 50 (7): 2022 – 2028
Jan 9, 2019 50
References
51. • MORILLON, V., DEBEAUFORT, F., BLOND, G., CAPELLE, M., AND
VOILLEY, A., 2002, Factors affecting the moisture permeability of lipid-
based edible films: a review. Crit. Rev. Food Sci. Nutr , 42 (1) : 67 – 89
• PARK, H.J., 1999, Development of advanced edible coatings for fruits .
Trends in Food Science and Technology, 10: 254 – 260
• YADAV, S., AND SHARMA, D.P., 2008, Effect of enrobing with and
without preservatives on the quality characteristics of chicken patties.
Indian Journal of Poultry Science, 43: 333-338.
• Raut K.A., Raziuddin M. and Zanjad P.N., 2011, Effect of batter
consistency as enrobing on quality of chicken patties. Tamilnadu J.
Veterinary & Animal Sciences 7 (3) 176-179
Jan 9, 2019 51