Importance of Food Processing
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Food has been processed and packaged since the earliest days of man's history on earth. Meat and fish were salted, smoked and dried. Herbs were dried and stored for use as medicines. Alcoholic beverages were made from fruits and cereals
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The document discusses heat processing methods used in food technology, focusing on blanching. It defines blanching as a heat treatment used to inactivate enzymes in fruits and vegetables prior to further processing. The document describes different blanching methods including steam blanching and hot water blanching. It also discusses newer techniques such as individual quick blanching that aim to minimize nutrient losses and improve process efficiency.
Processing of poultry
This document discusses the processing of chicken and broilers for meat. It begins by defining poultry and identifying the four main classes raised - egg producing, broilers, turkeys, and ducks/geese. It then outlines the key steps in broiler processing from receiving the live birds to packaging the finished product. These steps include stunning, bleeding, scalding, defeathering, evisceration, cutting/deboning, and preservation methods like refrigeration, smoking, and packaging. Preservation methods help extend shelf life and ensure food safety.
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A process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved.
When you keep fruits, vegetables or left over dal in the
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Preservation by drying
The document discusses various methods for preserving foods through drying. It describes the principles of drying foods to reduce moisture levels and prevent microbial growth. Several drying techniques are outlined including sun drying, solar drying, shade drying, and various mechanical dryers like oven dryers, kiln dryers, and fluidized bed dryers. The factors that influence the drying process and steps involved from selection and sorting of foods to drying, sweating and packing are also summarized.
Blanching of Food
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Dehydration
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
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Blanching
The document discusses heat processing methods used in food technology, focusing on blanching. It defines blanching as a heat treatment used to inactivate enzymes in fruits and vegetables prior to further processing. The document describes different blanching methods including steam blanching and hot water blanching. It also discusses newer techniques such as individual quick blanching that aim to minimize nutrient losses and improve process efficiency.
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This document discusses the processing of chicken and broilers for meat. It begins by defining poultry and identifying the four main classes raised - egg producing, broilers, turkeys, and ducks/geese. It then outlines the key steps in broiler processing from receiving the live birds to packaging the finished product. These steps include stunning, bleeding, scalding, defeathering, evisceration, cutting/deboning, and preservation methods like refrigeration, smoking, and packaging. Preservation methods help extend shelf life and ensure food safety.
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When you keep fruits, vegetables or left over dal in the
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Preservation by drying
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Blanching of Food
Blanching is a heat treatment of fruits and vegetables that inactivates enzymes and microorganisms. It involves rapidly heating produce to a specified temperature for a short time period, then rapidly cooling it. This helps prevent quality degradation during further processing like freezing, canning, or drying by stopping enzymatic and microbial activity. Blanching also softens tissues, removes gases, and helps with peeling or packaging of produce. However, it can result in some nutrient and texture loss depending on the time-temperature combination used.
Dehydration
Dehydration is a method of food preservation that involves removing water from foods through the application of heat. This reduction in water content inhibits microbial growth and enzyme activity, extending the shelf life of foods. However, dehydration also causes deterioration in food quality attributes like texture, flavor, and nutrition. Various factors influence the dehydration process, and different equipment like cabinet dryers, tunnel dryers, and spray dryers are used depending on the type of food being dried.
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Freezing of Fruits and Vegetables
This document summarizes the process of freezing fruits and vegetables for preservation. It discusses that freezing stops microbial growth and slows chemical changes by placing foods in temperatures of 0°F or -18°C. The quality of frozen foods depends on factors like the raw materials, pre-treatments like blanching, the freezing method/rate, and storage temperature/time. Freezing inactivates enzymes and microbes and causes small ice crystals to form if done rapidly, minimizing cell damage. Common freezing methods include cold air blasts, plate freezers, and immersing in liquid refrigerants. Frozen foods can be stored for long periods if kept at appropriate temperatures.
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thermal processing of food
This document provides information on food preservation through thermal processing. It discusses microbial contamination of food and the types of bacteria that can cause food poisoning. It then describes various thermal processing techniques used for food preservation including blanching, pasteurization, and sterilization. For each technique, it outlines the purpose, common temperature and time parameters used, and examples of equipment involved. Key factors that affect the heat resistance of microorganisms are also summarized. The document serves as an introduction to the topic of food preservation through thermal processing.
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This document discusses principles and methods of food preservation. The main objectives of food preservation are to remove unwanted matter, make food safe for consumption, and extend shelf life. Basic principles include preventing microbial growth through techniques like refrigeration, freezing, drying, heating or adding preservatives. Common methods are physical (e.g. cooling, heating), chemical (e.g. adding salts, acids) and biological (e.g. fermentation). The goal is to inhibit spoilage using a combination of preservation techniques.
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It clears basic concepts regarding factors responsible for food spoiling and importance of preserving food products
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Freezing of Fruits and Vegetables
This document summarizes the process of freezing fruits and vegetables for preservation. It discusses that freezing stops microbial growth and slows chemical changes by placing foods in temperatures of 0°F or -18°C. The quality of frozen foods depends on factors like the raw materials, pre-treatments like blanching, the freezing method/rate, and storage temperature/time. Freezing inactivates enzymes and microbes and causes small ice crystals to form if done rapidly, minimizing cell damage. Common freezing methods include cold air blasts, plate freezers, and immersing in liquid refrigerants. Frozen foods can be stored for long periods if kept at appropriate temperatures.
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This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.
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This document provides information on food preservation through thermal processing. It discusses microbial contamination of food and the types of bacteria that can cause food poisoning. It then describes various thermal processing techniques used for food preservation including blanching, pasteurization, and sterilization. For each technique, it outlines the purpose, common temperature and time parameters used, and examples of equipment involved. Key factors that affect the heat resistance of microorganisms are also summarized. The document serves as an introduction to the topic of food preservation through thermal processing.
Principles of food preservation_ Dr. Sonia
This document discusses principles and methods of food preservation. The main objectives of food preservation are to remove unwanted matter, make food safe for consumption, and extend shelf life. Basic principles include preventing microbial growth through techniques like refrigeration, freezing, drying, heating or adding preservatives. Common methods are physical (e.g. cooling, heating), chemical (e.g. adding salts, acids) and biological (e.g. fermentation). The goal is to inhibit spoilage using a combination of preservation techniques.
Curing and Smoking
Curing and smoking meat involves adding salt, nitrites, and other ingredients to preserve and flavor meat. Curing ingredients like salt, sugar, and nitrites inhibit bacterial growth and develop color and flavor. Meats are cured through dry curing, liquid curing, or injection before being cold or hot smoked using hardwoods to further flavor and preserve the meat. Proper smoking techniques and temperatures are required to safely cook meats while imparting smoke flavors.
Meat preservation
The document discusses various techniques for preserving meat, including freezing, chilling, canning, drying, salting, irradiation, smoking, and dehydration. Freezing is one of the most popular techniques since World War 2 and works by stopping microbial growth at low temperatures. Other methods like chilling, canning, and smoking aim to extend shelf life by reducing or eliminating spoilage microbes. Each preservation method has advantages like longer storage periods but also disadvantages such as changes in texture or nutrient loss. Overall, the techniques allow meat to remain safe for human consumption longer than without processing.
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This document discusses various methods for canning and preserving meat, including the canning process, types of containers used, thermal processing, and potential causes of spoilage. The key steps in canning include preparation of raw materials, filling containers, exhausting air and sealing, thermal processing to achieve commercial sterility, cooling, labeling and storage. Canned foods can potentially spoil due to microbial growth if underprocessed or due to chemical reactions. Methods for preserving meat also include irradiation and use of antibiotics.
Hurdle technology
Hurdle technology uses a combination of preservation methods to make foods shelf-stable while maintaining quality and safety. It involves using multiple hurdles like reduced moisture, increased acidity, refrigeration, or addition of preservatives that microorganisms must overcome to grow. The hurdles work synergistically so that microbes cannot adapt to or overcome all of the preservation factors simultaneously. This allows foods to be processed more gently and minimally while still achieving a long shelf life.
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Food processing
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.
Food preservation
The document discusses food preservation through cold chain methods. It explains that food preservation aims to retain foods for longer periods without contamination or loss of quality by using techniques like freezing, refrigeration and cold storage. Cold chain ensures temperature-controlled storage and transport of foods from farms to processing to distribution and retail locations to maximize shelf life. Key methods discussed are freezing, refrigeration, pre-cooling and maintaining cold temperatures throughout the supply chain.
Meat Processing & Preservation
Meat refers to the skeletal muscle from animal carcasses used for food. The main composition of meat includes 20% protein, 8% fat, 1-2% glycogen, 1% ash, and 70% water. After an animal's death, rigor mortis causes the limbs to stiffen due to chemical changes in the muscles. Various preservation methods can be used for meat, including cooling, freezing, drying, irradiation, curing, smoking, and packaging. Curing involves the addition of salt, sugar, and nitrites or nitrates to meat and is commonly used today for flavor enhancement and color development rather than solely for preservation.
Concentration and Dehydration
This document discusses concentration and dehydration of foods. It provides methods for concentrating foods like fruit jelly and candied fruits by partially removing moisture. Dehydration removes almost all water from foods down to 5% moisture. Methods for dehydrating foods include sun drying, hot air drying, microwave vacuum drying and osmotic dehydration. Water activity is defined as the ratio of water vapor pressure in a food to pure water vapor pressure and influences microbial spoilage and texture. Moisture sorption isotherms relate water content to water activity and may exhibit hysteresis.
Freezing
Freezing food involves lowering the temperature so that water inside the food freezes into ice crystals. This process is known as freezing and involves three stages: cooling the food below its freezing point, water changing state to form ice crystals, and further cooling to the freezer temperature for preservation. The rate of freezing impacts crystal size, with fast freezing producing smaller crystals and maintaining food quality better than slow freezing. Proper frozen storage is also important to prevent quality loss from physical, chemical, biochemical, and microbial changes over time. Maintaining temperatures lower than -18°C can help secure food quality and avoid issues like recrystallization according to the time, temperature, tolerance theory of frozen food storage.
Hurdle technology
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Packaging material for processed food
This document discusses packaging materials for processed foods. It outlines several types of materials used including plastics, metals, glass, wood, paper and their derivatives. The key criteria for selecting packaging materials depends on the chemical composition and properties of the different foods, as well as their required shelf life. Processed foods with long shelf lives are often packed in metal packaging while those with medium shelf lives use plastics. The document also discusses newer advanced packaging technologies and the discretion needed in selecting appropriate materials.
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Importance of food preservation
This document discusses food preservation. It defines food preservation as a process that prevents food and vegetables from spoiling while also preserving their color, taste, and nutritive values. This allows food products to last for long periods of time and increases their shelf life. Different types of foods like fruits, vegetables, and meat are classified as perishable, while processed foods like cheese and ice cream are semi-perishable and can last up to two months. Shelf-stable foods like grains can last over six months. Food preservation allows people to enjoy different types of foods in any season, eat foods not available in their local area, and easily store food without worry.
Food preservation
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Food preservation
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The document discusses the principles of food preservation. It explains that the goal of preservation is to prevent spoilage from microorganisms and enzymes by manipulating factors like temperature, oxygen, moisture, and pH level. Traditional methods aim to control these factors through techniques like chilling, freezing, adding sugar or salt, and pickling in acidic solutions. Modern preservation also relies on these same principles through domestic refrigeration and freezing.
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This document discusses various methods for food preservation, including heat treatments like blanching, pasteurization, and sterilization. It also covers low-temperature preservation using refrigeration and freezing, as well as reducing water activity through dehydration, concentration, and adding salt or sugar. Chemical preservation involves food additives, which are substances that become part of a food during processing, storage or packaging. Food additives are regulated and must be proven safe before approval. They serve various functions like preservation, processing aids, nutrients, flavors and colors. Other preservation methods discussed include controlled atmosphere storage, packaging, and irradiation of foods like beef patties and strawberries to control bacteria and extend shelf life.
Home Food Preservation Fsep V2 Ppt97
Home food preservation techniques like canning, freezing, and root cellaring allow people to preserve locally grown foods. Canning uses heat processing and can preserve both high-acid and low-acid foods, though low-acid foods require a pressure canner to reach higher temperatures needed to kill botulism bacteria. Freezing is easy and preserves nutrients; it involves blanching vegetables and using an antioxidant for fruits before fast freezing and storage at 0°F. Home preservation can be more economical than buying frozen or canned foods, and allows people to enjoy seasonal, local foods year-round.
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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
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留信网认证的作用:
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4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
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留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
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Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
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Importance of Food Processing
- 1. Introduction to Food Processing
- 2. Why process foods? Extend edible time frame -Preservation Make better tasting foods Make more varieties of food Convenience
- 3. Drying Extraction of moisture by sun, air, heat or vacuum to inhibit the growth of molds, bacteria and yeasts Name 3 dried foods
- 4. Salting The addition of salt or a brine solution to foods to decrease the activity of molds, bacteria and yeasts. Name 3 salted foods
- 5. Curing The addition of a chemical compound (sodium nitrate or sodium nitrite) to food to slow the growth of bacteria. Name 3 cured foods
- 6. Fermentation The use of special bacteria, molds or yeasts to prevent spoilage by converting the elements of food that spoil easily to stable elements that act as preservatives. Name 3 fermented foods
- 7. Freeze Drying The freezing of food and the subsequent removal of water from the frozen food through the use of heat and a vacuum.
- 8. Smoking The addition of smoke and heat to preserve food by the action of the chemicals from the smoked wood and the partial drying of the food. Name 3 smoked foods
- 9. Canning/Aseptic Packaging The packing of food in a container, sealing the container and heating it to sterilize the food. Name 3 canned foods
- 10. Pasteurization The heating of milk and other liquids which reduces the number of disease-producing bacteria. Name 3 pasteurized foods
- 11. Refrigeration The lowering of the temperature of food to inhibit the growth of bacteria, molds and yeasts. Name 3 refrigerated foods
- 12. Freezing The lowering of the temperature of food to temperatures below 28 degrees F to stop the growth of bacteria, yeasts and molds and to kill parasites. Name 3 frozen foods
- 13. Food concentration Heating food until it boils and removing the water or partially freezing food and removing water in the form of ice crystals. Name 3 concentrated foods
- 14. Irradiation Passing energy through food to destroy insects, fungi, or bacteria that cause human disease or cause food to spoil. Name 3 irradiated foods
- 15. Food Safety HAACP: Hazard Analysis Critical Control Point What safety risk is present for each food Pathogenic microorganisms Bacteria, viruses Spoilage microorganisms Fungi, bacteria What foods are at greatest risk for contamination?
- 16. Most important qualities to control pH Bacteria thrive in a pH neutral environment (7) Items with pH above 8 tend to be very bitter & toxic Foods with pHs below 6 tend to be tart or sour 1 7 14 Bacteria Yeast/Fungi
- 17. Qualities to control Temperature 40 – 140°F = the temperature danger zone Rapid multiplication of microorganisms <40°F very slow growth <28°F – no growth – no death >140°F – death of microorgamisms
- 18. Qualities to Control Moisture content & Protein content Bacteria need a high moisture content Fungi can grow in lower moisture Dry foods won’t make you sick Dry foods do spoil Bacteria need protein, fungi less so Candy & carbohydrates may spoil but don’t won’t make you sick
- 19. Food Deterioration Enzymes break down proteins over time Must deactivate enzymes before food can be stored Heat destroys enzymes Fats and oils can oxidize in storage Gives off flavors Need airtight packaging or antioxidant additives