Professional Documents
Culture Documents
FOOD TECHNOLOGY
(BNN 40304)
(Sem I, 2015/2016)
CHAPTER 1:
Introduction to Food Technology
and Food Preservation
1.1 Industrial Revolution
1.2 Factors Affecting Food Technology
1.3 Principles Underlying Food Contamination
and Spoilage
1.4 Causes of Food Spoilage
1.5 Principles and Methods of
Food Preservation.
Food Science?
Food Science is an applied science
used to study the:
1. nature of foods
2. causes of their
deterioration
3. principles underlying
food processing
VS
Food Technology?
Food Technology is the application of food science to the:
selection
preservation
processing
packaging
distribution
use of safe, nutritious,
and wholesome food.
a.electricity
b.discovery and use of raw materials
c.understanding of scientific principles
d.research and development of food
ingredients
e.increasing technological capabilities
f. economic understanding and trade
Autolysis - enzymes
Enzymes are chemical compounds that are found in food.
They can cause food to deteriorate in three main ways:
ripening this will continue until the food becomes
inedible, e.g. banana ripening;
browning enzymes can react with air causing the skin
of certain foods, e.g. potatoes and apples discolouring;
oxidation loss of certain nutrients, such as vitamins A,
C and thiamin from food, e.g. over boiling of green
vegetables.
Microbial spoilage
(i) Bacteria
Microbial spoilage
(ii) Yeasts
Yeasts
Spoil the taste of food but don't make it
harmful
Grow on sugary foods.
Microbial spoilage
(iii) Mould
Moulds are fungi which grow as filaments in food.
They reproduce by producing spores in fruiting
bodies which can be seen on the surface of foods.
These fruiting bodies sometimes look like round furry
blue-coloured growths, e.g. mould on bread.
Some moulds can be seen by the naked eye, e.g.
on bread.
Moulds
Are a type of fungus. They....
oSettle on food and grow into a visible plant which looks like fluff
oGrow on many foods including bread, cheese and meat.
oLike slightly acid conditions
oNeed moisture
oNeed warm temperatures between 20C and 40C
oAre destroyed above 70C
oCan survive in the fridge but not the freezer.
oMould on food means it is not very fresh and has been badly stored .Some
moulds can make you sick or cause allergic reactions.
oSome moulds are used to give cheese its blue veins and to make quorn
Food spoilage
involves predictable succession of microbes
different foods undergo different types of spoilage
processes
toxins are sometimes produced algal toxins may
contaminate shellfish and finfish
We distinguish:
Toxins
ergotism
toxic condition caused by growth of a fungus in grains
aflatoxins
carcinogens produced in fungus-infected grains and nut products
fumonisins
carcinogens produced in fungus-infected corn
Food-borne Illness
Food-Borne Infection
ingestion of microbes, followed by growth, tissue invasion, and/or release of
toxins
Food-Borne Intoxications
ingestion of toxins in foods in which microbes have grown
include staphylococcal food poisoning, botulism, Clostridium perfringens food
poisoning, and Bacillus cereus food poisoning
Number of cases
per year (U.S.)
Foods to watch
Campylobacter jejuni
1,963,000
Salmonella spp.
1,340,000
Clostridium
perfringens
248,000
Cooked and
reheated meat
products
Giardia lamblia
200,000
Contaminated meat
9,200,000
Norwalk-like viruses
appearance
taste
texture
odour
Food poisoning is
caused by some of
these micro-organisms.
These are called food
poisoning bacteria.
There are beneficial uses of some microorganisms.
Bread dough raising agent
Yogurt making - fermentation
Oxygen
pH level
(i) Temperature
100C: Water boils
82C: Core temperature of hot food
5C - 63C: Danger zone for rapid growth
of micro-organisms
1C - 4C: Temperature of fridge
Also, during the process of food preservation, the food should not be
damaged
In order to achieve this, certain basic methods were applied on different
types of foods.
Thus; preservation is the treatments which are given to food products so as
to increase their longevity and stop or slow down their spoilage of
nutritional value. It prevents the growth of bacteria, yeasts, fungi and other
micro-organisms and also retards the oxidation of fats which cause
rancidity.
2. Inactivating enzymes:
Enzymes found in foods can be inactivated by changing their conditions such as
temperature and moisture, when you preserve peas, one of the methods of
preservations is to put them for a few minutes in boiling water. This method also known
as blanching inactivates enzymes and thus, helps in preserving the food.
Chemical methods
High salt and high sugar
Citric acid and ascorbic acid
Antioxidants
Control
Control of
microorganisms
Heat
Cold
Drying
Acids
Sugar and salt
Oxygen
concentration
Smoke
Radiation
Chemicals
(preservatives)
Control of
enzymes
Heat
Oxygen
removal
Acids
Chemicals
Control of other
Factors
Protective
packaging
Sanitation
Preservation methods
1) Thermal Process (application of heat)
Application of heat
Inactivate enzymes
Kill microorganism- Most bacteria are killed at 82-93C, but spores
are not.
121C wet heat for 15 min is required to ensure sterility
High acid foods require less heat
Pasteurization eliminates only disease causing microorganisms in
milk
Various
methods
Hot water/steam:
Cooking, blanching, pasteurization, sterilization,
evaporation, extrusion
Hot oil:
frying
Irradiated energy:
microwave, infrared radiation, ionizing
radiation
2.
3.
Description
Examples
Obligatory aerobes
Obligatory anaerobes
Facultative anaerobes
(2) pH
1.
2.
pH
Examples
High acid
<3.7
Acid or
medium
acid
Low acid
4.5
1.
2.
3.
(3) Temperature
Our D-value is 3 minutes, the time it takes to kill 90% of our sample at a certain temperature
in our autoclave. We started with 1,000,000 microbes and we are left with 10 at the end
Now, using the following equation we can plug those numbers into it.
The equation reads that:
The D-Value = (Total Heating Time)/(log (Original Population) - log(Remaining
Population))
In our case, the equation would be:
3 = (X)/(log(1,000,000) - log(10))
By solving for X we find out that the total heating time is 15 minutes. Meaning, with a D-value
of 3 minutes we'd reduce our microbial population from 1,000,000 to 10 in 15 minutes flat at
the temperature the autoclave specifies.
4.1 minutes
Various
methods
Freezing
Chilling
Various
methods
4. Radiation
Ionizing radiation
Inactivate microorganisms in food
Destroy storage pests
Inactivate enzymes
Various
methods
Infrared radiation
Ultraviolet radiation
5. Atmosphere composition
Removal of oxygen
Inhibits o2-dependant enzymatic and chemical reactions
Inhibits growth of aerobic microorganisms
Exclude air for control of aerobic microorganisms
Provide air for control of anaerobic microorganisms
Add carbon dioxide and nitrogen
Application of Modified Atmosphere or Controlled Atmosphere packaging
Most of fruits and vegetable give off ethylene gas
Ethylene accelerate ripening process
For extension of shelf-life it should be removed
Vacuum packaging of fresh food (cured meats)
Various
methods
Paraffin wax
6. Fermentation
7. Addition of chemicals
Various chemicals used are a.
b.
c.
d.
Antimicrobial agents:
o sodium propionate (mould inhibitor)
o sodium benzoate (antibacterial)
o sugar and salt (high concentrations)
8. Smoke
The combination of heat, to dry food without cooking it
and
the addition of aromas, from the smoke preserves the food
Heat also helps destroy microorganisms
Heat dries the food
Contains preservative chemicals (eg. formaldehyde) from
the burning wood
Pasteurized squashes, cordials and crushes have a cooked flavour. After the container
is opened, they ferment and spoil within a short period, particularly in a tropical
climate. To avoid this, it is necessary to use chemical preservatives.
Chemically preserved squashes and crushes can be kept for a fairly long time even
after opening the seal of the bottle. It is however, essential that the use of chemicals is
properly controlled, as their indiscriminate use is likely to be harmful.
The preservative used should not be injurious to health and should be non-irritant. It
should be easy to detect and estimate.
When added to fruit juice (or) squash it reacts with the acid in the juice forming the
potassium salt and So2, which is liberated and forms sulphurous acid with the water
of the juice
SO2 has a better preservative action than sodium benzoate against bacteria and
moulds. It also retards the development of yeasts in juice, but cannot arrest their
multiplication, once their number has reached a high value.
The concentration of So2 required preventing the growth of mirgroorganism at
different pH levels are as under.
It has a better preserving action than sodium benzoate against bacterial fermentation
it helps to retain the colour of the beverage for a longer time than sodium benzoate
being a gas, it helps in preserving the surface layer of juices also
being highly soluble in juices and squashes, it ensures better mixing and hence their
preservation and
e) any excess of So2 present can be removed either by heating the juice to about 71o C or
by passing air through it or by subjecting the juice to vacuum. This causes some loss of
the flavouring materials due to volatilization, which can be compensated by adding
flavours.
Disadvantages (or) limitations
a) It cannot be used in the case of some naturally coloured juices like those pomegranate,
strawberry, coloured grapes, plum etc. on account of its bleaching action.
b) It cannot also be used for juices which are to be packed in tin containers because it not
only corrodes the tin causing pinholes, but also forms H2S which has a disagreeable
smell and reacts with the iron of the tin container to form a black compound, both of
which are highly undesirable and
c) So2 gives a slight taste and colour to freshly prepared beverages but these are not
serious defects if the beverage is diluted before drinking.
a) Drying- It is an ancient technique which reduces water activity sufficiently to prevent or delay bacterial growth.
b) Refrigeration- In this process food is preserved by slowing down the growth and reproduction of microbes and the action of enzymes which cause food rotting.
c) Freezing- It is one of the common preservation process used for preserving food items which do not require freezing when unprepared.(in unprepared state).
d) Vacuum Packing- It is done in airtight bag or bottle. It removes the oxygen needed for the survival of bacteria. It is mostly used for storing nuts.
e) Salting- It withdraws the water from the food product, and hence is used as a preservation technique.
f) Sugaring- It is used to preserve fruits such as apples, pears, peaches and apricots etc.
g) Artificial Food Additives- Commonly used food additives are calcium propionate, sodium nitrate, sodium nitrite, sulfites and disodium EDTA which are used as
antimicrobial agents.
h) Pickling- In this method food is preserved as an anti-microbial liquid which inhibits or kills bacteria and other micro-organisms. The typical pickling agents
include brine, vinegar, alcohol, and vegetable oils. Sometimes chemicals are also added such as sodium benzoate and EDTA which enhance the shelf life of the
food.
i Lye- The chemical sodium hydroxide is known as lye and it is often added to food for its preservation as it makes the food alkaline and prevents bacterial growth,
it also saponifies the fat in the food and changes its flavor and texture.
j) Canning And Bottling- It involves the sealing of cooked food in sterile jars and bottles and boiling the container to kill or weaken any other form of microbes.
k) Jellying- It is the cooking of food in a material which solidifies it in the form of gel, such as gelatin, agar, maize flour, and arrowroot flour.
l) Potting- Mainly used for meat, by setting it in a pot and sealing it with a layer of fat.
m) Irradiation- It is the exposure of food to ionizing radiation; either high energy electrons or X-rays or by gamma rays. This treatment kills bacteria, molds and
insect pests, reduces ripening and spoiling of fruits and also induces sterility.
n) Pulsed Electric Field Processing- It is a method of preservation by strong electric field.
o) Modified Atmosphere- It is a way of preserving food by operating on the atmosphere around it and sometimes the oxygen content is lowered and the carbon
content is increased which prevents from insects and molds. Also nitrogen gas is used to kill bacteria effectively.