Principles of heat preservation
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The document discusses the history and methods of heat processing foods to preserve them. It was discovered over 200 years ago that sealing foods in jars during boiling helped preservation. Later, heating foods in metal cans was also used. There are two main types of heat processing - low-heat which destroys some microorganisms but not all, and high-heat which destroys more resistant microorganisms. Factors like the nature of the food and microbes as well as the process used must be considered. Pasteurization and sterilization are then explained in more detail, including their objectives, temperature requirements, methods used like flash pasteurization, and importance of quick cooling after heating.
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Freezing
Freezing is a method of food preservation where heat is removed from food to reduce its temperature below its freezing point, causing ice crystals to form. The best preservation occurs between -1 and -5°C, where maximal ice formation occurs, then moving quickly to at least -18°C. Freezing prevents microbial growth and slows chemical reactions by reducing water activity and temperature. However, freezing can also cause quality losses through physical damage from ice crystal formation, as well as chemical and biochemical changes. The rate of freezing impacts these losses, with faster freezing producing smaller ice crystals and better maintaining quality.
Sterilization.
Heat sterilization is a unit operation used to destroy microbes and enzymes in food through heating at high temperatures for an extended period. There are two main methods - in-container sterilization and UHT processes. In-container sterilization involves heating food inside sealed containers like cans to achieve shelf stability at room temperature for over 6 months. The time required for sterilization depends on factors like the physical state and size of the food, container size, food pH, and heat resistance of microbes. UHT processes heat foods to even higher temperatures (132°C) for shorter times before aseptically filling into sterile containers to obtain shelf-stable products without refrigeration.
Blanching
Blanching is a heat treatment used prior to freezing, canning, or drying fruits and vegetables. It involves scalding produce in boiling water or steam to inactivate enzymes and microorganisms. Blanching helps preserve color, flavor, texture and nutrients. Key factors like product type, size, temperature, and heating method influence blanching time. It is a critical pre-treatment step but not a method of preservation on its own. Modern blanching techniques include steam, hot water, microwave, infrared and high-pressure methods.
Low temp presentation
Chilling and freezing are methods of food preservation that use low temperatures to slow microbial growth and chemical reactions in foods. Chilling involves storage between 0-15°C to extend shelf life by retarding bacteria, enzymes, and chemical changes. Freezing at below 0°C stops nearly all microbial and chemical changes by freezing water in foods into ice crystals. Quick freezing produces smaller ice crystals and less damage than slow freezing. Both methods maintain quality attributes better than other preservation methods, though texture changes can occur. Low temperature preservation is effective for long-term storage and retains more nutrients and sensory properties compared to other techniques.
Freezing
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.
Low temperature preservation
Low temperature extends the shelflife of food products, reduces the microbial activity, and retains quality characteristics of foods.
Food preservation by thermal processing
Thermal processing is used to preserve food by destroying microorganisms through heating. There are three main types of thermal processing - blanching, pasteurization, and sterilization - each with increasing temperature and ability to destroy microbes. Pasteurization heats foods to under 100°C to destroy enzymes and some microbes, extending shelf life. Sterilization heats sealed containers above 100°C to eliminate all microbes, including spores. The temperature and time needed to destroy microorganisms depends on factors like the microbe's age, concentration, and the food's moisture and pH levels.
Hurdle technology
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
Recommended
Freezing
Freezing is a method of food preservation where heat is removed from food to reduce its temperature below its freezing point, causing ice crystals to form. The best preservation occurs between -1 and -5°C, where maximal ice formation occurs, then moving quickly to at least -18°C. Freezing prevents microbial growth and slows chemical reactions by reducing water activity and temperature. However, freezing can also cause quality losses through physical damage from ice crystal formation, as well as chemical and biochemical changes. The rate of freezing impacts these losses, with faster freezing producing smaller ice crystals and better maintaining quality.
Sterilization.
Heat sterilization is a unit operation used to destroy microbes and enzymes in food through heating at high temperatures for an extended period. There are two main methods - in-container sterilization and UHT processes. In-container sterilization involves heating food inside sealed containers like cans to achieve shelf stability at room temperature for over 6 months. The time required for sterilization depends on factors like the physical state and size of the food, container size, food pH, and heat resistance of microbes. UHT processes heat foods to even higher temperatures (132°C) for shorter times before aseptically filling into sterile containers to obtain shelf-stable products without refrigeration.
Blanching
Blanching is a heat treatment used prior to freezing, canning, or drying fruits and vegetables. It involves scalding produce in boiling water or steam to inactivate enzymes and microorganisms. Blanching helps preserve color, flavor, texture and nutrients. Key factors like product type, size, temperature, and heating method influence blanching time. It is a critical pre-treatment step but not a method of preservation on its own. Modern blanching techniques include steam, hot water, microwave, infrared and high-pressure methods.
Low temp presentation
Chilling and freezing are methods of food preservation that use low temperatures to slow microbial growth and chemical reactions in foods. Chilling involves storage between 0-15°C to extend shelf life by retarding bacteria, enzymes, and chemical changes. Freezing at below 0°C stops nearly all microbial and chemical changes by freezing water in foods into ice crystals. Quick freezing produces smaller ice crystals and less damage than slow freezing. Both methods maintain quality attributes better than other preservation methods, though texture changes can occur. Low temperature preservation is effective for long-term storage and retains more nutrients and sensory properties compared to other techniques.
Freezing
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.
Low temperature preservation
Low temperature extends the shelflife of food products, reduces the microbial activity, and retains quality characteristics of foods.
Food preservation by thermal processing
Thermal processing is used to preserve food by destroying microorganisms through heating. There are three main types of thermal processing - blanching, pasteurization, and sterilization - each with increasing temperature and ability to destroy microbes. Pasteurization heats foods to under 100°C to destroy enzymes and some microbes, extending shelf life. Sterilization heats sealed containers above 100°C to eliminate all microbes, including spores. The temperature and time needed to destroy microorganisms depends on factors like the microbe's age, concentration, and the food's moisture and pH levels.
Hurdle technology
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
Food Preservation by concentration and dehydration final
Food Preservation by concentration and dehydration finalKamaraj College of Engineering & Technology, Virudhunagar
This document discusses various methods of food concentration, including solar concentration, open kettles, flash evaporators, thin film evaporators, vacuum evaporators, freeze concentration, and ultra filtration and reverse osmosis. It also lists some commonly concentrated foods such as evaporated and sweetened condensed milks, fruit and vegetable juices, nectars, sugar syrups, flavored syrups, jams, jellies, and tomato paste. Additionally, it briefly introduces preservation by dehydration and mentions fruit juice powder.Dehydro freezing, freeze drying, IQF
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.
Freezing ppt p.divya
There are two main methods of freezing food commercially - fast freezing at temperatures below -25°C which forms small ice crystals, and slow freezing above -24°C which forms larger crystals that can damage the food. Common freezing techniques include air blast, fluidized bed, plate or belt, immersion, and cryogenic freezing using liquid nitrogen or carbon dioxide. The freezing method chosen depends on factors like the food quality desired, type and shape of the food, package used, required flexibility, and costs. Equations can be used to estimate freezing times based on properties of the food and freezing conditions.
FOOD PRESERVATION BY HEAT TREATMENTS.pptx
Food preservation using heat treatment methods. Brief introduction of methods such as blanching, canning, frying, sterilization and pasteurization
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.
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.
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.
Blanching
This document discusses blanching of fruits and vegetables. It explains that blanching uses heat treatment to inactivate enzymes and describes under and over blanching. It notes the most heat resistant enzymes in vegetables and that blanching times vary based on size and other factors. Blanching is often used before freezing, canning, or dehydrating vegetables. Cooling must follow blanching to prevent over softening, and there are different methods for cooling. Reasons for blanching include slowing enzymes and preserving quality, cleansing surfaces, brightening color, retaining vitamins, and softening vegetables. The main types of blanching are hot water and steam blanching, and blanching parameters are provided for
Preservation by heat treatment canning,pasteurization
This document discusses three main types of heat treatment used for food preservation: canning, sterilization, and pasteurization. Canning involves sealing food in jars and applying heat to destroy microorganisms. Sterilization uses 121 degrees Celsius for 15 minutes to kill all microorganisms and spores. Pasteurization is a milder heat treatment that kills some microorganisms to eliminate pathogens using methods like low temperature long time or high temperature short time. The main purpose of food preservation by heat treatment is to kill bacteria to increase shelf life and create attractive products.
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.
Canning - A Preservation process
Canning is the process of sealing foods in containers and sterilizing them through heat to allow for long storage. It was invented in France in 1804 by Appert and involves selecting high quality fresh fruits and vegetables, washing, cutting, blanching, filling containers, exhausting air, sealing, heat processing, cooling, and storing in a cool, dry place. The multi-step process preserves foods by killing microorganisms and preventing recontamination.
Dehydration
Dehydration is a method of food preservation that involves removing water from food to prevent spoilage. It works by lowering the water activity level of foods, which inhibits the growth of microorganisms. There are several types of drying methods that work through evaporation of water, including direct convective drying, indirect drying, and radiation drying. The drying process can impact the physical, chemical, and sensory properties of foods through effects like protein denaturation, loss of structure, and browning reactions. By removing moisture, dehydration allows foods to be stored longer while retaining important qualities like flavor and nutrition.
Preservation of food by low temperature
This document discusses methods of preserving food through low temperature storage. It describes chilling or refrigerated storage between -1 to 7 degrees Celsius which extends shelf life. Freezing food between slightly below freezing and -18 degrees Celsius prevents spoilage by slowing microbial growth and chemical changes. There are different types of freezing classified by time taken (slow or quick), operation (batch or continuous), contact with food (direct or indirect), and heat transfer methods using air in still, cabinet or tunnel systems.
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.
canning of meat
Canning is a process that preserves food by heating it in hermetically sealed containers to kill microorganisms. It involves preparing and cutting meat into cubes, filling cans leaving headspace, exhausting air from cans then sealing them. The sealed cans are then thermally processed by heating to 121C for 1 hour to kill bacteria before rapidly cooling, washing, labeling, and lacquering the cans.
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.
Novel non thermal preservation technologies
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
spoilage of sugar & sugar products
This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Refrigeration and freezing of foods (control of microorganisms)
It is necessary to avoid the contamination of microorganisms in food products and the storage life of fresh perishable foods such as meats, fish, vegetables, and fruits can be extended by cooling or by reducing temperature.here are two important method to avoid the growth of microorganisms one is Refrigeration and other one is Freezing.
How to Start Food Processing Business (Methods and Techniques of Food Preserv...
Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry.
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http://goo.gl/Ka4ctW
http://goo.gl/KARaVF
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http://www.entrepreneurindia.co/
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Modern Technology on Food Preservation, Book on Food Preservation, Business plan of dehydration vegetable, Food Freezing, Food Preservation Business in India, Food preservation business India, Food preservation business plan, Food Preservation by Canning, Food Preservation by drying, Food Preservation by Fermentation and Pickling, Food Preservation by Smoking Process, Food Preservation Using Ozone, Food Preservation How to Dehydrate Fruits and Vegetables, Food Preservatives, Food Processing Industry Opportunities in India, Food Technology book, Freezing food preservation, Freezing of fruits and vegetables, How to start a food preservation business, How to start a food processing unit in India, How to Start Food Processing Business, Methods and Techniques of Food Preservation, Preservation and Processing of Fruits and Vegetables, Preservation of Bakery Products, Preservation of Food as Sugar Concentrates, Preservation of Food with Ionizing Radiations, Preservation of Foods with Chemical additives, Preservation of Semi-moist Foods, Science of Freezing Foods - Freezing Preserving, Starting a Canned food Business, Starting a Food Preservation Business, Starting Your Own Preserved Foods Business, Storage Stability of Preserved Foods, Thermal Food Preservation, Thermal processing food preservation, Using Dehydration to Preserve Food, Using Dehydration to Preserve Fruits and Vegetables, Most Profitable Food Processing industry, Agro Based Business Ideas for Startup, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing business, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries, Food processing industries, new small scale ideas in Food processing industry, Setting up of Food Processing Units, how to start a food manufacturing business, food processing business list, Food Processing: Small Business Manufacturing, small scale Food production line, Get started in small-scale food manufacturing, Setting up and opening your Food Business, How to Start a Food Processing Industry?, How to start a successful Food Processing business, Small scale Commercial Food Processing, Food Business: Profitable Small Scale Manufacturing
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Food Preservation by concentration and dehydration final
Food Preservation by concentration and dehydration finalKamaraj College of Engineering & Technology, Virudhunagar
This document discusses various methods of food concentration, including solar concentration, open kettles, flash evaporators, thin film evaporators, vacuum evaporators, freeze concentration, and ultra filtration and reverse osmosis. It also lists some commonly concentrated foods such as evaporated and sweetened condensed milks, fruit and vegetable juices, nectars, sugar syrups, flavored syrups, jams, jellies, and tomato paste. Additionally, it briefly introduces preservation by dehydration and mentions fruit juice powder.Dehydro freezing, freeze drying, IQF
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.
Freezing ppt p.divya
There are two main methods of freezing food commercially - fast freezing at temperatures below -25°C which forms small ice crystals, and slow freezing above -24°C which forms larger crystals that can damage the food. Common freezing techniques include air blast, fluidized bed, plate or belt, immersion, and cryogenic freezing using liquid nitrogen or carbon dioxide. The freezing method chosen depends on factors like the food quality desired, type and shape of the food, package used, required flexibility, and costs. Equations can be used to estimate freezing times based on properties of the food and freezing conditions.
FOOD PRESERVATION BY HEAT TREATMENTS.pptx
Food preservation using heat treatment methods. Brief introduction of methods such as blanching, canning, frying, sterilization and pasteurization
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.
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.
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.
Blanching
This document discusses blanching of fruits and vegetables. It explains that blanching uses heat treatment to inactivate enzymes and describes under and over blanching. It notes the most heat resistant enzymes in vegetables and that blanching times vary based on size and other factors. Blanching is often used before freezing, canning, or dehydrating vegetables. Cooling must follow blanching to prevent over softening, and there are different methods for cooling. Reasons for blanching include slowing enzymes and preserving quality, cleansing surfaces, brightening color, retaining vitamins, and softening vegetables. The main types of blanching are hot water and steam blanching, and blanching parameters are provided for
Preservation by heat treatment canning,pasteurization
This document discusses three main types of heat treatment used for food preservation: canning, sterilization, and pasteurization. Canning involves sealing food in jars and applying heat to destroy microorganisms. Sterilization uses 121 degrees Celsius for 15 minutes to kill all microorganisms and spores. Pasteurization is a milder heat treatment that kills some microorganisms to eliminate pathogens using methods like low temperature long time or high temperature short time. The main purpose of food preservation by heat treatment is to kill bacteria to increase shelf life and create attractive products.
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.
Canning - A Preservation process
Canning is the process of sealing foods in containers and sterilizing them through heat to allow for long storage. It was invented in France in 1804 by Appert and involves selecting high quality fresh fruits and vegetables, washing, cutting, blanching, filling containers, exhausting air, sealing, heat processing, cooling, and storing in a cool, dry place. The multi-step process preserves foods by killing microorganisms and preventing recontamination.
Dehydration
Dehydration is a method of food preservation that involves removing water from food to prevent spoilage. It works by lowering the water activity level of foods, which inhibits the growth of microorganisms. There are several types of drying methods that work through evaporation of water, including direct convective drying, indirect drying, and radiation drying. The drying process can impact the physical, chemical, and sensory properties of foods through effects like protein denaturation, loss of structure, and browning reactions. By removing moisture, dehydration allows foods to be stored longer while retaining important qualities like flavor and nutrition.
Preservation of food by low temperature
This document discusses methods of preserving food through low temperature storage. It describes chilling or refrigerated storage between -1 to 7 degrees Celsius which extends shelf life. Freezing food between slightly below freezing and -18 degrees Celsius prevents spoilage by slowing microbial growth and chemical changes. There are different types of freezing classified by time taken (slow or quick), operation (batch or continuous), contact with food (direct or indirect), and heat transfer methods using air in still, cabinet or tunnel systems.
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.
canning of meat
Canning is a process that preserves food by heating it in hermetically sealed containers to kill microorganisms. It involves preparing and cutting meat into cubes, filling cans leaving headspace, exhausting air from cans then sealing them. The sealed cans are then thermally processed by heating to 121C for 1 hour to kill bacteria before rapidly cooling, washing, labeling, and lacquering the cans.
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.
Novel non thermal preservation technologies
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
spoilage of sugar & sugar products
This document discusses microorganisms commonly found in various sugar products and how they can cause spoilage. It covers microbes found in maple syrup, honey, candies, chocolate and various sugars. Key points are:
- Maple syrup is initially sterile but becomes contaminated via tapholes with psychrotrophic bacteria like Pseudomonas.
- Honey commonly contains acidophilic and glycolytic yeasts from nectar and bee intestines. Some bacteria also come from bees.
- Candies can contain up to 2 million bacteria mainly from ingredients, air and handling. Spoilage is reduced by proper processing and storage conditions.
Ultra High Temperature Processing of Food Products
The document discusses ultra high temperature (UHT) processing of food products. UHT processing involves heating food to 135°C for 2-5 seconds to kill microorganisms and spores. This allows for longer shelf life without refrigeration. There are two main methods - direct heating which applies steam directly to the food, and indirect heating which uses a partition between the food and steam. Indirect heating includes plate heat exchangers, tubular heat exchangers, and scraped surface heat exchangers. UHT processing offers benefits like longer shelf life and packaging flexibility but requires complex sterile processing equipment.
Refrigeration and freezing of foods (control of microorganisms)
It is necessary to avoid the contamination of microorganisms in food products and the storage life of fresh perishable foods such as meats, fish, vegetables, and fruits can be extended by cooling or by reducing temperature.here are two important method to avoid the growth of microorganisms one is Refrigeration and other one is Freezing.
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Food Preservation by concentration and dehydration final
Food Preservation by concentration and dehydration final
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Ultra High Temperature Processing of Food Products
Ultra High Temperature Processing of Food Products
Refrigeration and freezing of foods (control of microorganisms)
Refrigeration and freezing of foods (control of microorganisms)
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How to Start Food Processing Business (Methods and Techniques of Food Preserv...
Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry.
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Modern Technology on Food Preservation, Book on Food Preservation, Business plan of dehydration vegetable, Food Freezing, Food Preservation Business in India, Food preservation business India, Food preservation business plan, Food Preservation by Canning, Food Preservation by drying, Food Preservation by Fermentation and Pickling, Food Preservation by Smoking Process, Food Preservation Using Ozone, Food Preservation How to Dehydrate Fruits and Vegetables, Food Preservatives, Food Processing Industry Opportunities in India, Food Technology book, Freezing food preservation, Freezing of fruits and vegetables, How to start a food preservation business, How to start a food processing unit in India, How to Start Food Processing Business, Methods and Techniques of Food Preservation, Preservation and Processing of Fruits and Vegetables, Preservation of Bakery Products, Preservation of Food as Sugar Concentrates, Preservation of Food with Ionizing Radiations, Preservation of Foods with Chemical additives, Preservation of Semi-moist Foods, Science of Freezing Foods - Freezing Preserving, Starting a Canned food Business, Starting a Food Preservation Business, Starting Your Own Preserved Foods Business, Storage Stability of Preserved Foods, Thermal Food Preservation, Thermal processing food preservation, Using Dehydration to Preserve Food, Using Dehydration to Preserve Fruits and Vegetables, Most Profitable Food Processing industry, Agro Based Business Ideas for Startup, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing business, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries, Food processing industries, new small scale ideas in Food processing industry, Setting up of Food Processing Units, how to start a food manufacturing business, food processing business list, Food Processing: Small Business Manufacturing, small scale Food production line, Get started in small-scale food manufacturing, Setting up and opening your Food Business, How to Start a Food Processing Industry?, How to start a successful Food Processing business, Small scale Commercial Food Processing, Food Business: Profitable Small Scale Manufacturing
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food preservation
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.
Food Preservation
There are various ways to preserve food including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, waxing, boiling, pasteurization, and smoking. Each method works by killing microorganisms through processes like heating, removing moisture, or reducing available oxygen to prevent spoilage. Properly preserved foods can last significantly longer and be consumed out of their regular season.
Food preservation techniques
This document explains about food preservation techniques like pulping, drying, dehydrating and its advantages in preserving food and controlling microorganisms
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.
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二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
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◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
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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Principles of heat preservation
- 1. Lyrika Cyril A. Diputado
- 2. The origin of modern heat processing techniques was developed more than 200 years ago. French scientist Nicolas discovered that foods with boiling water in a sealed jars can be preserved. Later, it was discovered that foods heated in a metal cans. Lyrika Cyril A. Diputado Heat Preservation or thermal processing
- 3. Methods of heat processing: • Low-heat processing Destroy mostly the microorganisms relatively sensitive to heat and not usually effective against thermoduric microorganisms. • High-heat processing Destroys the thermoduric microorganisms, and most heat resistance spores of spoilage and pathogenic bacteria. Lyrika Cyril A. Diputado
- 4. Nature of food Nature of Microorganisms Nature of process Factors to consider in heat treatment: Lyrika Cyril A. Diputado
- 5. Pasteurization Different from sterilization because it includes low-order of heat treatment approximately 80-90C; 176-194F below the water boiling point. Two primary objectives: used to destroy organism prolong the food products Lyrika Cyril A. Diputado
- 6. Lyrika Cyril A. Diputado Process of Pasteurization
- 7. Flash Pasteurization is a high-temperature, short-time (HTST) treatment in which pourable products, such as juices, are heated for 3-15 seconds to a temperature that destroys pathogenic microorganisms. a very rapid form of aseptic processing Different methods using different temperature and time low-temperature holding (LTH) high-temperature, short time (HTST) Ultra-high temperature (UHT) Lyrika Cyril A. Diputado
- 8. Lyrika Cyril A. Diputado The immediate cooling of the pasteurized product is important because whatever microorganism survived the heat treatment may start to multiply in the slowly cooling product. Coupled with this is the sanitary handling of pasteurized products by proper packaging to insure success of the heat- treatment
- 9. complete destruction of microorganisms and requires 121 degree Celsius (250F) of wet heat for 15 minutes Lyrika Cyril A. Diputado Sterilization
- 10. Lyrika Cyril A. Diputado 3 phases of sterilization process Phase 1 (heating phase) •the product temperature is increased from ambient to the required sterilization temperature Phase 2 (holding phase) •temperature is maintained for a defined time Phase 3 (cooling phase) •the temperature in the can is decreased by introduction of cold water into the autoclave.
- 11. Lyrika Cyril A. Diputado Video: Pasteurization
- 12. Thank You!!!!! Lyrika Cyril A. Diputado