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Food Preservation

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23 views21 pages

Food Preservation

Uploaded by

amrutha tk
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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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

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