This module covers processing food through thermal application. Thermal processing uses heat to destroy microbes and enzymes in food to preserve it. Thermal processing is commonly used commercially to sterilize food through high temperatures to destroy potential toxins. Equipment used for thermal processing includes a dial, lock, steam vent, weighted gauge, and pot. Common methods of thermal processing discussed are pasteurization of milk and juice using a double boiler to heat the products to specific temperatures and durations to preserve them.
This is an assignment prepared on Can Defects.
Canned foods are the safest food processed today. Approximately 40% of food consumed
worldwide is thermally processed and packaged in hermetically sealed containers. However,
regardless of the safety assured in canned foods, any damage or defective canned products
are a potential public health problem. Defective cans may leak and allow microorganisms to
enter that may cause food poisoning or other significant health problems. The deadly food
poisoning, botulism, is always a significant threat and a potential public health problem to
consider when dealing with serious defective/damaged canned food containers requiring
inspection, evaluation and sampling. It is imperative that canned food products with visual
and/or external defects be recognized. Those containers with “significant defects” should not
be sold, distributed or consumed. However, canned foods with “insignificant defects”
(Aesthetic Defects) normal represent no public health hazard, i.e., if the hermetic seal on the
can has not been jeopardized, these products are generally considered safe and when
properly labeled, such products are acceptable for distribution and sale.
This is an assignment prepared on Can Defects.
Canned foods are the safest food processed today. Approximately 40% of food consumed
worldwide is thermally processed and packaged in hermetically sealed containers. However,
regardless of the safety assured in canned foods, any damage or defective canned products
are a potential public health problem. Defective cans may leak and allow microorganisms to
enter that may cause food poisoning or other significant health problems. The deadly food
poisoning, botulism, is always a significant threat and a potential public health problem to
consider when dealing with serious defective/damaged canned food containers requiring
inspection, evaluation and sampling. It is imperative that canned food products with visual
and/or external defects be recognized. Those containers with “significant defects” should not
be sold, distributed or consumed. However, canned foods with “insignificant defects”
(Aesthetic Defects) normal represent no public health hazard, i.e., if the hermetic seal on the
can has not been jeopardized, these products are generally considered safe and when
properly labeled, such products are acceptable for distribution and sale.
"UHT is a method of pasteurizing liquid food products, such as milk, cream, and juice, by heating them to a very high temperature for a short period of time, typically around 135°C (275°F) for a few seconds.
IQF is a method of freezing food products such as fruits, vegetables, and seafood, where each individual piece is quickly frozen at a very low temperature, typically around -40°C (-40°F), in order to preserve their quality and texture.
Read the complete article with the weeks highlight, Industry buzz and fun facts in this week's addition of Tech-knowledge."
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
"During milk reception, tankers or cans of milk may be used to transport it to the dairy or milk plant. To ensure a steady supply of milk to the pasteurizing equipment, the milk in these containers needs to be graded, emptied, measured by weight or volume, sampled, and bulked.
Pulsed electric fields PEF is a non-thermal method of food preservation. It not only inactivates bacteria at low temperatures but also affects minimally the nutritional and sensory properties of the food product.
Exploring the Latest Innovations and Breakthroughs in the World of F&B industry, continue reading these topics along with Industry Buzz, weekly highlights, and fun facts in this week's edition of Tech-knowledge."
Thermal processing of fruits and vegetables.pptxRanit Sarkar
There are two main temperature categories employed in thermal processing: Pasteurization and Sterilization. The basic purpose for the thermal processing of foods is to reduce or destroy microbial activity, reduce or destroy enzyme activity and to produce physical or chemical changes to make the food meet a certain quality standard. e.g. gelatinization of starch & denaturation of proteins to produce edible food.
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1. COURSE
MODULE
COURSE CODE: FOOD PROCESSING/AFAE 114
Module 6- Process food by Thermal Application
Week 16: Dec 7- 13, 2020 | 1st Semester, S.Y. 2020-2021
This module will cover the knowledge and skills required to process food
by Thermal Application. The method of preserving the product using
heat process willbe discussed, as well as the types of thermal processing.
Intended Learning Outcomes
ILO 1: Define Thermal processing.
ILO 2 : Identify the different Thermal Application.
ILO 3: Explain the parts and functions of Pressure Cooker
Topic 1: Processing Food by Thermal Application
Thermal processing is a food sterilization technique in which the
food is heated at a temperature high enough to destroy microbes and
enzymes. The specific amount of time required depends upon the specific
food and the growth habits of the enzymes or microbes. Both the texture
and the nutritional content of the food may be altered due to thermal
processing.
Thermal is a commercial technique used to sterilize food through
the use of high temperatures. The primary purpose of thermal processing is
to destroy potential toxins in food. The process does have limitations and
its application must be carefully overseen by an authority who understands
the importance of variables in regulating thermal processing.
Equipment used in Thermal Processing
Introduction
2. COURSE
MODULE
1. Dial -indicates pressure inside the pot
2. Lock-secures the lid in place to trap air inside the pot, and to avoid
accidents
3. Steam Vent-small hole covered by the weighted gauge; it lets steam
out while depressurizing and traps air in while thermal processing is
ongoing
4. Weighted Gauge-allows steam to come in and out of the vent
3. COURSE
MODULE
5. Pot- main vessel for thermal processing; it has a rack inside where
sealed products are arranged to prevent glass or cans from breaking
7. COURSE
MODULE
Products of Pasteurization
Pasteurized Milk
https://www.youtube.com/watch?v=aCTrzzwlYGw&feature=emb_logo
You’ll need the following
1L raw, fresh milk
Water
Double boiler
Strainer
Funnel
Ice bath
Procedures:
1. Set up the double boiler by filling the lower boiler halfway with
water. Place on medium-high heat.
2. With the help of a strainer, pour raw, fresh milk into the upper
boiler.
3. Place a clean thermometer in the upper boiler for monitoring.
4. Stir frequently.
5. Bring the temperature to 73 degrees Celsius and maintain for 15
seconds.
6. Carefully remove from the heat.
7. Cool in an ice bath immediately. Stir frequently and bring the
temperature down to 4.4 degrees Celsius.
8. Transfer into sterilized jars.
9. Store in a cool storage.
Note: A pot may be used when the product is for home consumption
only. When the product is to be distributed commercially, a double boiler
should be used
Pasteurized Juice (Batch Holding Method)
https://www.youtube.com/watch?v=XsnE4VNrxZE&feature=emb_logo
You’ll need the following:
1L fresh orange juice
Water
Double boiler
Funnel
Procedures:
1. Set up the double boiler by filling the lower boiler halfway with
water. Place on medium-high heat.
2. Pour fresh orange juice int the upper boiler.
3. Place a clean thermometer in the upper boiler for monitoring.
4. Stir frequently.
5. Bring the temperature to 63 degrees and maintain temperature for
30 minutes.
6. Carefully remove from the heat.
7. Transfer into sterilized jars. Seal.
8. COURSE
MODULE
Note: A pot may be used when the product is for home consumption
only. When the product is to be distributed commercially, a double boiler
should be used.
References
TESDA Regulations in Food Processing NCII
TESDA On-line Program
https://www.britannica.com/topic/food-
preservation/Dehydration
