From farm to fork - water soluble vitamins
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Heat processing of foods can impact the nutrient content in both positive and negative ways. Water soluble vitamins are particularly susceptible to heat-induced degradation. Blanching and pasteurization aim to minimize nutrient losses through shorter heating times and temperatures. Sterilization exposes foods to higher heat and risks greater vitamin destruction, especially for thiamine, vitamin C, and pantothenic acid in low acid foods. Proper packaging and storage conditions after processing are also important to maintain shelf life and nutritional quality prior to consumption.
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This document discusses various food processing methods used to preserve foods, including heat processing, freezing, canning, drying, and refrigeration. Heat processing methods like blanching, pasteurization, and sterilization are used to destroy microorganisms and enzymes through conduction, convection, or radiation heating. Canning provides commercial sterility through retort processing. Freezing and refrigeration extend shelf life by slowing microbial growth and chemical reactions through reducing temperature. Drying foods through reducing water activity also prevents spoilage. Each method aims to preserve sensory and nutritive properties while ensuring safety.
BLANCHING AND PASTUERIZATION introduction
Blanching is a cooking technique that involves briefly immersing food items, such as vegetables or fruits, in boiling water or steam. This process is typically employed to partially cook or soften the food, halt enzyme activity, and preserve color, flavor, and nutritional value. Blanching is often a preliminary step before freezing, canning, or further cooking. Pasteurization is a heat treatment process that involves heating a liquid, usually milk, juice, or other beverages, to a specific temperature for a set period. The purpose is to destroy harmful microorganisms, such as bacteria and pathogens, without significantly altering the product's taste or nutritional content. Pasteurization ensures the safety of the consumable product by reducing the risk of food borne illnesses.
Overview of food preservation technology
Food preservation helps to deliver the food product to consumers at the best possible value for consumption
FOOD SPOILING
The document discusses various food processing methods and how they relate to preventing food spoilage by microorganisms. It explains that microorganisms require certain conditions like water, nutrients, oxygen, and temperature to grow. It then outlines different processing techniques like cooking, fermentation, drying, pasteurization, radiation, canning, sterilization, dehydration, freezing, pickling with salt or sugar, and refrigeration; and how each method destroys microorganisms or stops their activity to preserve foods like meat, fish, fruits and vegetables.
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This document discusses hurdle technology, which uses a combination of preservation methods to control microorganisms in foods. It describes several hurdles used in food preservation including high temperature processing like pasteurization, low temperature storage, increased acidity, and reduced water activity. Physical hurdles include heating, freezing, and packaging techniques. Physiochemical hurdles involve additives like salt, acids, and preservatives. Microbial hurdles utilize competitive microflora. The hurdles can be adjusted based on the pathogens present to ensure food safety while meeting consumer preferences and being economically viable. Intermediate moisture foods use adjusted water activity to preserve semi-moist foods without refrigeration.
Food Hurdles, Microbiology.pptx
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Effect of processing and storage on nutrients
This presentation describes the effect of processing and storage conditions on nutrients in food namely carbohydrates, proteins, lipids, vitamins and minerals.
Nutrition cookery rules
This document discusses various cooking methods and their advantages and disadvantages. It covers topics like conduction, convection, moist heat, dry heat, simmering, boiling, pressure cooking, microwaving, grilling, baking, frying and combined methods. For each method, it outlines how heat is transferred, common foods prepared using the method, as well as benefits like reduced cooking time, nutrient retention and drawbacks like fuel wastage. The document also compares different methods on these parameters.
Preserving Nutrients in Food/Preservation of Nutrients
Nutrients often diminish as soon as they are picked from farm till they reach consumer and decline till they are eaten.
In this presentation we will look into various unit operations and how they affect level of nutrition in Finished Goods.
Let's have a look on some Do's and Dont's for technical professional as well consumer.
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This document discusses secondary agriculture and value addition to primary agricultural products. It defines secondary agriculture as activities that add value to primary agricultural production through input-centric activities like nurseries, vermicompost and biofertilizer production, and harvest/post-harvest centric activities like fresh produce management and processing of food. It provides examples of enterprises that use agricultural residues and waste. The document then discusses various topics related to secondary agriculture and value addition including food processing technologies, packaging, and management of fresh and cut produce.
1 FOOD PROCESSING.pptx
This document discusses principles and methods of food preservation. It covers various techniques for preserving foods including freezing, heating, dehydration, curing, fermentation, irradiation, and pressure cooking. Specifically, it details different freezing methods like sharp freezing, quick freezing using direct immersion, indirect contact with refrigerants, air blast, cryogenic freezing, dehydro-freezing, and freeze drying. Food preservation aims to stop or slow spoilage through preventing microbial growth and chemical decomposition.
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Food processing can cause losses of important nutrients. Blanching, pasteurization, heat sterilization, evaporation, extrusion, dehydration, baking, frying, and chilling/freezing can all result in losses of water-soluble vitamins, vitamin C, carotenoids, and amino acids like lysine. Enrichment adds back nutrients lost during processing to restore the original nutritional value. Restoration aims to reverse nutritional losses from processing by adding back naturally removed nutrients. Fortification deliberately increases micronutrients in foods, whether originally present or not, to improve nutritional quality.
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Preserving Nutrients in Food/Preservation of Nutrients
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From farm to fork - water soluble vitamins
- 1. From Farm to Fork Effect of thermal treatment on food nutrient content Water soluble vitamins
- 4. Water-soluble vitamins Vitamin B complex group of compounds soluble in aqueous solution including Thiamine (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Cyanocobalamin (B12) and Vitamin B6 (pyridoxal, pyridoxine or pyridoxamine). Biotin , Lipoic acid and Folic acid and Ascorbic acid are also part of the water-soluble vitamins.
- 5. Tab.1 Major food sources of water-soluble vitamins
- 6. Ascorbic acid Formation of collagen, wound healing; maintaining blood vessels, absorption of iron, calcium, folacin; production of brain hormones and immune factors; antioxidant Most unstable under heat, drying, storage; very soluble in water, leaches out of some vegetables during cooking; alkalinity (baking soda) destroys vitamin C Thiamin Helps release energy from foods; promotes normal appetite; important in function of nervous system Losses depend on cooking method, length, alkalinity of cooking medium; destroyed by sulfite used to treat dried fruits such as apricots; dissolves in cooking water. Riboflavin Helps release energy from foods; promotes good vision, healthy skin. Sensitive to light; unstable in alkaline solutions. Niacin Energy production from foods; aids digestion, promotes normal appetite; promotes healthy skin, nerves. - Vitamin B6 Aids in protein metabolism, absorption; aids in red blood cell formation; helps body use fats. Considerable losses during cooking. Folic Acid Aids in protein metabolism; promotes red blood cell formation; prevents birth defects of spine, brain; lowers homocystein levels and thus coronary heart disease risk. Easily destroyed by storing, cooking and other processing. Pantothenic Acid Involved in energy production; aids in formation of hormones bout half of pantothenic acid is lost in the milling of grains and heavily refined foods Biotin Helps release energy from carbohydrates; aids in fat synthesis - Organic Function Stability in food
- 15. Tab.3 Vitamin losses during pasteurisation of milk (Food processing technology, 2000)
- 17. In-container sterilisation time is affected by Heat resistence of target enzyme or microb Rate of Heating (saturated steam, hot water) Material and size of packaging pH, physical state of food
- 18. Ultra High Temperature Food is sterilised before filling containers Atmosphere is sterile (aseptic processing) Different behaviour of low acid and acid food In Low acid food Thiamin (50-75%) and Pantothenic acid (20-35%) and Vitamin C show relevant losses In Acid food Riboflavin, Vitamin C and Pantothenic acid likely to be loss
- 19. Tab.4 Loss of vitamins in canned and bottled food
- 20. UHT processed vegetables and meat products Thiamin and Pyridoxin loss Other vitamins are largely unaffected UHT processed milk Retention of Riboflavin, Pantothenic acid, Niacin In- bottle sterilised milk Vitamin C (-90%), Pirydoxin (-50%), Folacin (-50%)
- 21. Tab.5 Changes in nutritional value of milk after UHT and in bottle sterilisation
- 23. Consumer expectation Appearance, colour, aroma, enjoyability, price, safety, nutritional value Research for more efficient technology to satisfy the demand Development of new trends (product)
- 24. Are these technologies enough efficient to overcome and to supply the market needs?
- 26. Thank you for your attention