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Food and Beverages processing by application heat

Food and Beverages processing by application heat

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Published by bernolim
i do not own this but i publish this for the intention it will be use for learning. this work is done by my friend. louise pilones
i do not own this but i publish this for the intention it will be use for learning. this work is done by my friend. louise pilones

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Published by: bernolim on Sep 25, 2011
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06/01/2013

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FOOD and BEVERAGES

Processing

Frances Louise Pilones BS-ChE III

Food & Beverages Processing
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed.

*the food and beverages industry is all companies involved in processing raw food materials, packaging, and distributing them. This includes fresh, prepared foods as well as packaged foods, and alcoholic and nonalcoholic beverages. Any product meant for human consumption, aside from pharmaceuticals, passes through this industry.

Four food and beverage processing
Ambient-Temperature Processing- methods used to prepare
freshly harvested food, to alter the size of foods, to mix ingredients or to separate components of food are described. Each of these operations is used either to aid subsequent processing or to alter the eating quality of a food.

Processing by Application of Heat-heat is used to supply the
latent heat of vaporization of water. Heat treatment is one of the most important methods used in food processing.

Processing by the Removal of Heat - a reduction in the
temperature of a food retards all changes that take place during storage. Post-Processing Operation - an ancillary method of improving the eating quality of some foods is to coat the food with breadcrumbs, batter or sweet coatings.

Processing by Application of Heat
- one of the most important methods used in food processing, not only because of the desirable effects on eating quality ( many foods are consumed in a cooked form) but also because of the preservative effect on foods by the destruction of enzyme and microbiological activity, insects and parasites. Other Main Advantages of Heat Processing are:

• destruction of anti-nutritional components of foods

• improvement in availability of some nutrients
• relatively simple control of processing conditions

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly means the assessment of a number of attributes to obtain an Washing Sorting indicationGrading of overall quality of a food and carried out by trained operators. Extraction Break

Peeling

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly means the assessment of a number of attributes to obtain an Washing Sorting indicationGrading of overall quality of a food and carried out by trained operators. Extraction Break

Peeling

Sorting

Dearation

Dicing, Slicing

Homogenization

JUICE

Concentration

WASHING- a critical control step in Calcium Dip producing Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, Drosophila eggs, and other contaminants WHOLE, SLICED OR DICED DICED TOMATOES TOMATOES

PASTE

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly means the assessment of a number of attributes to obtain an Washing Sorting indicationGrading of overall quality of a food and carried out by trained operators. Extraction Break

Peeling

Sorting

Dearation

Dicing, Slicing

Homogenization

JUICE

Concentration

PASTE

WASHING- a critical control step in Calcium Dip producing Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other contaminants into SLICED WHOLE, categories on the basis of a measurable OR DICED physical property and DICED should be employed as early as TOMATOES TOMATOES possible to ensure a uniform product for subsequent processing.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly means the assessment of a number of attributes to obtain an Washing Sorting indicationGrading of overall quality of a food and carried out by trained operators.

Peeling

Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing

Homogenization

JUICE

Concentration

PASTE

WASHING- a critical control step in Calcium Dip producing Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other contaminants into SLICED WHOLE, categories on the basis of a measurable OR DICED physical property and DICED should be employed as early as TOMATOES TOMATOES possible to ensure a uniform product for subsequent processing.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly means the assessment of a number of attributes to obtain an EXTRACTION- where the and carried out by trained Washing Sorting indicationGrading of overall quality of a foodtomatoes are put through operators. an extractor, pulper or finsher to remove seeds and skins.

Peeling

Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing

Homogenization

JUICE

Concentration

PASTE

WASHING- a critical control step in Calcium Dip producing Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other contaminants into SLICED WHOLE, categories on the basis of a measurable OR DICED physical property and DICED should be employed as early as TOMATOES TOMATOES possible to ensure a uniform product for subsequent processing.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly DEARATION- process to remove dissolved air incorporated means the assessment of a number of attributes to obtain an during breaking or extractionSortingprevents foaming during and it EXTRACTION- where the and carried out by trained Peeling Washing indicationGrading of overall quality of a foodtomatoes are put through concentration operators. an extractor, pulper or finsher to remove seeds and skins. Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing

Homogenization

JUICE

Concentration

PASTE

WASHING- a critical control step in Calcium Dip producing Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other contaminants into SLICED WHOLE, categories on the basis of a measurable OR DICED physical property and DICED should be employed as early as TOMATOES TOMATOES possible to ensure a uniform product for subsequent processing.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly DEARATION- process to remove dissolved air incorporated means the assessment of a number of attributes to obtain an during breaking or extractionSortingprevents foaming during and it EXTRACTION- where the and carried out by trained Peeling Washing indicationGrading of overall quality of a foodtomatoes are put through concentration operators. an extractor, pulper or finsher to remove seeds and skins. Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing

Homogenization

JUICE

Concentration

PASTE HOMOGENIZATION- to increase product viscosity and minimize serum separation.

WASHING- a critical control step in Calcium Dip producing Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other contaminants into SLICED WHOLE, categories on the basis of a measurable OR DICED physical property and DICED should be employed as early as TOMATOES TOMATOES possible to ensure a uniform product for subsequent processing.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly DEARATION- process to remove dissolved air incorporated means the assessment of a number of attributes to obtain an during breaking or extractionSortingprevents foaming during and it EXTRACTION- where the and carried out by trained Peeling Washing indicationGrading of overall quality of a foodtomatoes are put through concentration operators. an extractor, pulper or finsher to remove seeds and skins. Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing

WASHING- a critical control step in Calcium Dip producing Homogenization Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other contaminants JUICE into SLICED Concentration WHOLE, categories on the basis of a measurable OR DICED physical property and DICED should be as early as CONCENTRATION INTO PASTE- the temperature is TOMATOES employed TOMATOES raised at 48-82oC and the paste is concentrated to a possible to ensure a uniform PASTE HOMOGENIZATION- to increase product product for subsequent processing. final solids. viscosity and minimize serum separation.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly DEARATION- process to remove dissolved air incorporated means the assessment of a number of attributes to obtain an during breaking or extractionSortingprevents foaming during and it EXTRACTION- where the and carried out by trained Peeling Washing indicationGrading of overall quality of a foodtomatoes are put through concentration operators. an extractor, pulper or finsher to remove seeds and skins. Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing PEELING- necessary operation to in the processing of tomatoes to remove unwanted WASHING- a critical or inedible material and to improve the control step in Calcium Dip producing appearance of the final product. Homogenization Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other contaminants JUICE into SLICED Concentration WHOLE, categories on the basis of a measurable OR DICED physical property and DICED should be as early as CONCENTRATION INTO PASTE- the temperature is TOMATOES employed TOMATOES raised at 48-82oC and the paste is concentrated to a possible to ensure a uniform PASTE HOMOGENIZATION- to increase product product for subsequent processing. final solids. viscosity and minimize serum separation.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly DEARATION- process to remove dissolved air incorporated means the assessment of a number of attributes to obtain an during breaking or extractionSortingprevents foaming during and it EXTRACTION- where the and carried out by trained Peeling Washing indicationGrading of overall quality of a foodtomatoes are put through concentration operators. an extractor, pulper or finsher to remove seeds and skins. Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing PEELING- necessary operation to in the processing of tomatoes to remove unwanted WASHING- a critical or inedible material and to improve the control step in Calcium Dip producing appearance of the final product. Homogenization Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other JUICE DICING- tomato is first sliced and then cut into strips contaminantsa into SLICED Concentration WHOLE, categories on the basis of by rotating blades. The strips are fedmeasurable physical property and to a second set OR DICED DICED should be as early as CONCENTRATION INTO PASTE- thewhich operateis TOMATOES employed TOMATOES of rotating knives temperature at right angles to raised at 48-82oC and the paste is concentrated to a possible to ensure a uniform the first set and PASTE strips into cubes. cut the HOMOGENIZATION- to increase product product for subsequent processing. final solids. viscosity and minimize serum separation.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly DEARATION- process to remove dissolved air incorporated means the assessment of a number of attributes to obtain an during breaking or extractionSortingprevents foaming during and it EXTRACTION- where the and carried out by trained Peeling Washing indicationGrading of overall quality of a foodtomatoes are put through concentration operators. an extractor, pulper or finsher to remove seeds and skins. Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing PEELING- necessary operation to in the processing of tomatoes to remove unwanted WASHING- a critical or inedible material and to improve the control step in Calcium Dip producing appearance of the final product. Homogenization Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other JUICE DICING- tomato is first sliced and then cut into strips contaminantsa into SLICED Concentration WHOLE, categories on the basis of by rotating blades. The strips are fedmeasurable physical property and to a second set OR DICED DICED should be as early as CONCENTRATION INTO PASTE- thewhich operateis TOMATOES employed TOMATOES of rotating knives temperature at right angles to CALCIUM DIP- calcium salts can be added as needed to raised at 48-82oC and the paste is concentrated to a possible to ensure a uniform the first set and PASTE strips into cubes. cut the increase firmness and drained weight, but the finalproduct for subsequent processing. HOMOGENIZATION- to increase product final solids. viscosityamount of calcium cannot exceed 0.08% by weight . and minimize serum separation.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly DEARATION- process to remove dissolved air incorporated a retort CANNING/RETORTING- tomatoes undergo means the assessment of a number of attributes to obtain an during breaking or process and it an adequate shelf life. extraction ensure EXTRACTION- where the andtoSortingprevents foaming during Washing indicationGrading of overall quality of a foodtomatoes are put through carried out by trained Peeling concentration operators. an extractor, pulper or finsher to remove seeds and skins. Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing PEELING- necessary operation to in the processing of tomatoes to remove unwanted WASHING- a critical or inedible material and to improve the control step in Calcium Dip producing appearance of the final product. Homogenization Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other JUICE DICING- tomato is first sliced and then cut into strips contaminantsa into SLICED Concentration WHOLE, categories on the basis of by rotating blades. The strips are fedmeasurable physical property and to a second set OR DICED DICED should be as early as CONCENTRATION INTO PASTE- thewhich operateis TOMATOES employed TOMATOES of rotating knives temperature at right angles to CALCIUM DIP- calcium salts can be added as needed to raised at 48-82oC and the paste is concentrated to a possible to ensure a uniform the first set and PASTE strips into cubes. cut the increase firmness and drained weight, but the finalproduct for subsequent processing. HOMOGENIZATION- to increase product final solids. viscosityamount of calcium cannot exceed 0.08% by weight . and minimize serum separation.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

GRADING- often used interchangeably with sorting but strictly DEARATION- process to remove dissolved air incorporated a retort CANNING/RETORTING- tomatoes undergo means the assessment of a number of attributes to obtain an during breaking or process and it an adequate shelf life. extraction ensure EXTRACTION- where the andtoSortingprevents foaming during Washing indicationGrading of overall quality of a foodtomatoes are put through carried out by trained Peeling concentration operators. an extractor, pulper or finsher to remove seeds and skins. Sorting Extraction Break HOT BREAK PROCESS- where the tomatoes are chopped and heated rapidly to at least 82oC to inactivate the pectolytic enzyme polygalacturonase and pectin methyleterase Dearation Dicing, Slicing PEELING- necessary operation to in the processing of tomatoes to remove unwanted WASHING- a critical or inedible material and to improve the control step in Calcium Dip producing appearance of the final product. Homogenization Retortingtomato products with a low microbial count and it Aseptic removes dirt, mold, Processing insects, separation of foods Drosophila eggs, SORTING- the and other JUICE DICING- tomato is first sliced and then cut into strips contaminantsa into SLICED Concentration WHOLE, categories on the basis of by rotating blades. The strips are fedmeasurable physical property and to a second set OR DICED DICED should be as early as CONCENTRATION INTO PASTE- thewhich operateis TOMATOES employed TOMATOES of rotating knives temperature at right angles to CALCIUM DIP- calcium salts can be added as heated to pasteurize needed to raised atASEPTICthe first set andis concentrated to a possible to ensure a uniform 48-82oCPROCESS- where the paste is into cubes. and the paste PASTE strips cut the increase then cooled and filled weight, but the finalproduct it firmness and drained into HOMOGENIZATION- to increase product sterile containers in an for subsequent processing. final solids. aseptic serum viscosityamount of calcium cannot exceed 0.08% by weight . and minimizefiller separation.

Grading

Washing

Sorting

Peeling

Extraction

Break

Sorting

Dearation

Dicing, Slicing

Calcium Dip Homogenization Retorting Aseptic Processing JUICE Concentration WHOLE, SLICED OR DICED TOMATOES

DICED TOMATOES

PASTE

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