THERMAL

PROCESSIN
G

FOOD
PROCESSING
TECHNOLOGY
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CONTENTS
1. Principles of thermal processing
2. Classification of Thermal Processes
3. Microbial Growth Curve
4. Thermal Resistance of microorganisms
5. Types of Heating Equipments
6. Aseptic Processing
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INTRODUCTION
 Food preservation has been defined "as the science which deals
with the process of prevention of decay or spoilage of food thus
allowing it to be stored in a fit condition for future use".
 Preservation of food is required to restrict spoilage so that food
can be used safely in a palatable form at a later time.
 The earliest methods used for food preservation were smoking,
drying, salting and fermentation.
 This is achieved by heat, cold, drying, radiations, chemicals, or by
fermentation.
 Thermal Processing is one such method used to process foods to
improve the overall quality of the product .
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THERMAL PROCESSING
 Thermal processing is defined as the combination of temperature and
time required to eliminate a desired number of microorganisms from a
food product.
 It involves heating foods in hermetically sealed containers for a specific
time at specific temperature to eliminate the microbial growth that
endanger public health and microorganisms and enzymes that
deteriorate food during storage.
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HISTORY.
.. Canning • Nicholas Appertdeveloped the process of canning. He
packed food in glass bottles, closed them with a cork &
heated them in boiling water for several minutes.

• Louis Pasteurin 1864 provided microbiological

Pasteurization basis of food spoilage.

• In 1890 several researchers like Prescott, Underwood,

Thermophilic Russell and Barlow established a link between
thermophilic bacteria and spoilage of canned
bacteria vegetables.

Clostridium • Recognition of Clostridium Botulinum in 1910-

Botulinum 1920 and its toxicological evaluation and role in
canned foods.
• In early 1960 with the advent of Tetra Pak
packaging system in Sweden aseptic packaging
Tetra Pak gained acceptance in market place.
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CLASSIFICATION OF THERMAL
PROCESSES
MILD HEAT TREATMENT SEVERE HEAT TREATMENT

Blanching Canning

Pasteurization Baking

Ohmic Heating Roasting

Frying

Microwave Heating

Infrared Heating
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PRINCIPLES OF THERMAL PROCESSING

• The origin of modern heat processing techniques was developed more
than 200 years ago.
• French scientist Nicolas discovered that foods can be preserved with
boiling water in sealed jars.
• The basics of food preservation by heat is the destruction of living
organisms which could spoil the foods, and endanger the lives of the
consumers.
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 To determine the extent of heat treatment, several factors

must be known :
1) Type of heat resistance of target microorganism, spore or
enzyme,
2) pH of the food,
3) Heating conditions,
4) Thermo physical properties of food etc,
5) Storage conditions.
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Classification of Microorganisms Based

on their Oxygen Sensitivity :
CLASS DESCRIPTIO EXAMPLES
N
Most molds, Micrococcus,
Obligatory Require oxygen for growth. Mycobacterium tuberculosis
aerobes

Clostridium botulinum,
Obligatory Require absence of oxygen
anaerobes for growth. Clostridium sporogenes.

Can grow in the complete

Facultative absence or presence of only Staphylococcus aureus
anaerobes small amounts of oxygen.
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Classification of foods Based on pH :

GROUP pH EXAMPLES
High acid <3.7 Fruit juices, apples, berries, cherries, plums,
sour pickles, vinegar.

Acid or medium 3.7-4.5 Fruit jams, fruit cocktail, grapes, tomatoes,

acid tomato juice, peaches, pineapples, vegetable
juice, potato salad.
Low acid 4.5 All meats, fish, vegetables, and most soups.
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Spore – Forming Bacteria Important in

Spoilage of Food :
Approximate
Temperature Range ACID LOW ACID
for Vigorous Growth
3.7<pH<4.5 pH>=4.5
Thermophilic B. coagulans C. nigrificans
(55 - 35 degree C) S. thermophilus B. stearothermophilus
L. bulgaricus

Mesophilic C. butyricum C. botulinum

(40 - 10 degree C) C. pasteurianum C. sporogenes
B. mascerans B. subtilis

Psychrophilic Pseudomonas C. botulinum E

(35 - <5 degree C) Micrococcus S. aureus
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MICROBIAL GROWTH CURVE

 Ithas been determined that in a closed system or
batch culture bacteria will grow in a predictable
pattern, resulting in a growth curve composed of
four main phases and two transition phases of growth
:
1) The lag phase,
2) The exponential or log phase,
3) The stationary phase,
4) The death or decline phase,
5) The acceleration phase and
6) The deacceleration phase, respectively.
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THERMAL DESTRUCTION OF
MICROORGANISMS
 Heat is lethal to microorganisms, but
each species has its own particular heat
tolerance.
 Bacteria subjected to heat are killed at
a rate that is proportional to the number
of organisms present.
 In other words, the logarithm of the
number of microorganisms surviving a
given heat treatment at a particular
temperature plotted against heating
time will give a straight line.
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D - VALUE
 The microbial destruction rate is generally defined in
terms of a decimal reduction time, that is, the D value.
 It is defined as the heating time in minutes at a given
temperature required to result in one decimal reduction in
the surviving microbial population.
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Z - VALUE FACTORS
 The z value is the 1) Different organism in a
number of degrees given food will have
required for a specific different z values.
thermal death time curve 2) This characterizes
to pass through one log resistances of the
cycle (change by a factor populations to changing
of 10). It is also the temperature.
negative slope index of 3) A given organism will
the thermal death time have different z value in
curve. different foods
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F - VALUE
• The F value is defined as the number of minutes at a
specific temperature required to destroy a specific
number of organisms having a specific Z value .

• Thus , the F value is the measure of the capacity of a

heat treatment to sterilize.

• F value represent the number of minutes to diminish a

population with specific Z value at specific
temperature
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TYPES OF HEATING EQUIPMENTS

 Direct contact
- steam injection, steam infusion

 Indirect contact (other than plate, tubular, SSSHE)

- Retorts (using hot water, steam, or steam-air for heating)
1. Batch(agitation : none, axial or end over end)
2. Continuous (with agitation): conventional, hydrostatic
-Plate : series, parallel, series-parallel
-Tubular: double tube , triple tube,
multi tube
-Shell & tube : single pass, multiple pass,
cross flow
-Scraped surface heat exchanger
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 Alternative/novel/emerging technologies
1. Microwave and radio frequency heating
(Uses electromagnetic radiation )
2. Ohmic heating
(Electric current in food causes heating)
 ASEPTIC
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PROCESSING
 In this process, the food and the package are sterilized
separately, and then they are assembled under sterile
conditions.
 The filling and sealing operations are performed under
aseptic conditions.
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 It has created intense

industrial interest in recent
years.
 Used successfully in Europe
and Japan for several years,
aseptic filling rapidly gained
popularity in North America
(1981), when use of
hydrogen peroxide was
approved for sterilizing
packaging.
 It has become a success story
for fruit beverages, purees
and juices containing small
particles.
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BIBLIOGRAPHY
https://youtu.be/DUuMNy08WCk

https://youtu.be/755mKwhyBuA

https://youtu.be/W9HV8bWkRR4
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THANKYOU
Made By :
Mili Manchanda 2017217
Ravleen Kaur 2017225
Anns Rani Charlin 2017202
Submitted
to :
Deepa Yadav 2017209
Ms. Saumya