FOOD TECHNOLOGY
FOOD PRESERVATION
FOOD PRESERVATION
.
• Retaining food over a period of time without being
contaminated by pathogenic organisms or chemicals and
without losing its colour, texture, flavour and nutritious
value.
• Food Preservation usually involves
• preventing the growth of bacteria, fungi and other
microorganisms,
• retarding the oxidation of fats which causes rancidity
Types of Food
• 1. Perishable
Lasts for less time 2 days to 1 week
Example: Fruits, milk, vegetables, meat
2. Semi perishable
Lasts for around 2 months and are processed
Example: Ice-cream, cheese, bread, cake, pastries
3. Shelf Stable / Non perishable
Has longer shelf Life more than 6 months
Example: Food grains
Principles of Food Preservation
• a) Inhibit the growth and activity of Microorganisms
Asepsis(to keep out microorganisms)
Removal of microorganisms
Stopping the growth and activity of microorganisms (low
temperatures, drying or chemicals)
Destruction of MO(heating or radiation)
b) Protecting against self decomposition of food
Inhibit the activity of Endogenous Enzyme (Phenolase)
Delay or inhibit chemical reactions(Non-enzymatic browning)
c) Protection from invasion and spoilage by insects and rodents
d) Protection against losses by mechanical causes
Heat Processing
• 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. gelatenization of starch & denaturation of proteins to
produce edible food.
BLANCHING
The primary purpose - destroy enzyme activity in fruit and
vegetables.
a pretreatment prior to freezing, drying and canning.
Reducing surface microbial contamination
Softening vegetable tissues to facilitate filling into containers
Removing air from intercellular spaces prior to canning
Temp- Upto 100̊̊̊̊̊̊ ͦc
Under blanching – off flavour
Over-blanching - partial cooking and causes loss of flavor,
color, vitamins and minerals
• . Enzymes which cause loss of quality include
Lipoxygenase,
Polyphenoloxidase,
Polygalacturonase and
Chlorophyllase.
Heat resistant enzymes include
Catalase and
Peroxidase
Methods of Blanching
• Blanching is carried out at up to 100°C
using hot water or
steam (at or near atmospheric pressure)
• Efficiency is tested by inactivation of enzymes such as
• 1. Peroxidase
• 2. Catalase
PASTEURIZATION
mild heat treatment in which food is heated to <100°C.
used to destroy enzymes and
relatively heat sensitive micro-organisms
used to extend shelf life by several days
used to extend shelf life by several days - alkaline
phosphatase inactivation in milk
Destroy pathogenic microorganisms
Methods of Pasteurisation
• The two groups of micro-organisms that survive pasteurisation
temperatures used in milk are:
Thermoduric:
organisms that can survive exposure to relatively high
temperatures but do not necessarily grow at these temperatures
e.g. Streptococcus and Lactobacillus.
Thermophilic:
organisms that not only survive relatively high temperatures but
require high temperatures for their growth.
Sterilization (Autoclaving)
the destruction of all bacteria including their spores.
spores of Bacillus and Clostridium.
Temperatures above 100°C, usually ranging from 110-121°C
depending on the type of product
must be reached inside the product.
121°C /15-20 min/15psi (pounds per square inch)
Under pressurized condition
Canned foods
Clostridium botulinum
Autoclave
Commercial sterility
• “Commercial sterility”
implies less than absolute destruction of all micro-
organisms and spores,
but any remaining would be incapable of growth in
the food under existing conditions.
CANNING purpose
UHT
• • Ultra High Temperature
• • 135°C / 2-6 seconds
• • Boiling-
• bulk phenomenon ie all of particles get heated
• • Evaporation-
• surface phenomenon ie particles in surface get heated
RECAP
preservation
Principle of preservation
Heat Processing
Blanching
Pasteurisation
Sterilisation
Commercial Sterilisation
UHT
