freezing nnd slow freeeing Fables Difference between Quick freezing or Z Slow te = 4% Large ice crystals nie jo — eran Pare formed! To] Snail ice erystats ae forme : an | inbekwor sippress Meaboiiom Meakdrati of meta cA TEST = to ailverse or injutlous | Longer exposite tn wily Ot a | mel eee | factors oe pes of Freezing Methuds 1. Direct contact freezing (Alt Blast, Tunnel, Fluidized fed) ‘i the oles nl least expensive method of Receny py his Still air blast freezi feecring carried out in home freezers, In this method, food packs are an circulate between the packapes. The freezer i 5 such a way thal of 23° to -28% In tunnel Freezing, food packages are carried on an open mesh-belt through a oy ocities of 10 10 15 aay, be, which air at temperature -20° to -46°C is forced at vel through the product, Under these conditions, a food packet that tkes 72 re still-air can be frozen ii Tunnel Freezer A drawback or disadvantage of air-blast freezing is the dehydration of fi unwrapped condition, which is known as freezer burn. This occurs dus 1 ie & directly to water vapor molecules without going through the liquid state, Faces bx changes in texture and off-flavor. Freezer burn can he minins!t at about - 4°C and the pre-chilled food isthert in discoloration, chilling food with air at high humidity into the colder zone where it is quickly frozen, 2. Indirect Contaet Freezing (Plate freezing) Flat packets are placed on hallow metal plates chilled b: foods in the direct contact with cold metal wall but in indineet contact with i The efficiency of freezing depends upon the extent of contact between the pe! y circulating eft ace Scanned with CamScannerine packages Should be Well fied ge Wey ovectitea ca es = te . igus a0 HFCs by indict Freeing nso is cutie ile of which the reltigerant hows, ty Out NOUR appro 1 this en; poe sil peli o pn! joa is serapped 10 Keep the mass in moti y f0 F food into contact with cold w, Pt hs enablin es All Un this method y nls Freezing enersion : : i has enter Of AMAR." i admmg aly import HIME irtepulaely a 7 Y shaped on ee nizes the contacto loud with Ait dus freer, sirable for foods sensitive to oxidation anes ith 867 percent giycerol- 4. Cryogenic: Uses liquid vaporization to rapidly freeze Wroduct. Cryogenic lieuids ave liquefied gases of extremely low boiling point, such as liquid nitopen (BP-196°C),liguid carbon dioxide (BP-79°C) and freon 12 (BP-30°C), Lewd nor \ Iravatedeatret quid is liquid nitrogen. The most Commonly used cryogenic liquid is Tiquid nitrope Page| Scanned with CamScanneraa « spailage Of the product when It thaws. piv at ene ny frozen prowlucts which have seen refit oor eezer door Neing left open, oa eth vat of 0 Por this reason its necessary to Hemally thawed by the freezer content | Prewsieig pot or) ne pehydration Dehydration is the removal of moisture from produced heat under controlled condition of ter flow. «In dehydration, sufficient: moisture is removed spoilage; hut this must be done in such a way to pr we as faras possible + Rate of dehydration is so done in hygienic condition to have Products of uniform colour than sun dried. Dehydration reduces the bull. Fequites less storage space and usually cheaper that the other methods of preservation + The suitable fruits and vegetables for detiydration are Frape, date, fig, raw mango, anola, ber, litchi, apricot, banana, apple, carrot, leafy vegetables, ete. ERO ation for dehydrated fruits and vegetables are: Truits and vepeiables hy anificially nperature, relative humidity and ait so that the product Is free from reserve food val rinciple of Preservation Dehydration * The principle behind drying is that sufficient moistuee is remov for growth of microorganisms and for enzyme activity * Removal of moisture increases the st activity. If the moisture content is r stored for more than a year. ‘The processing should be done in such a way that the food value, natural Qavour and characteristic cooking quality of the fresh material ae retained after drying A geo Gried product on reconstitution with water should resernble the original product ed, which is essential ‘rage life of the product due to reduced water tduced to 1 (0 5 per cent then the product can he Paateeth >= Loa Geese mevernent Food Drying Page [1 Scanned with CamScanner7. Sulphiting/ sulphuring: It involves dipping, the material in 1-2 per cent potassium metabisulphate (KMS) or exposing the product to sulphur fumes (done in a closed room), respectively. Sulphur prevents mould growth ond preserves colour of light coloured vegetables, repels insects anil conserves vitamins A and C. Carotenoids are Preserved by coating with starch. Food is exposed to sulphur fumes in such a way that 1000-3000 ppm of it is absorbed. Sulphuring of the fruit is done at the rte of 1.8 — 3.6 kg of sulphur per tonne of fruit. After sulphuring, the trays ate kept in tke sun with ‘occasional turing of the fruit tll itis dried. 8. Drying: Product is kept for drying. 9. Sweating: Dried product is kept in heaps in a room for few weeks for moisture equilibrium, 10. Packing: Plastic or polythene covers can be used. Aluminum foils, cardboard (wax lining, is necessary for card board and wooden containets) etc. can also he used. Tin 3s such is not suitable as it becomes rusty but can be used after coating with inert ¢25 like N2. 11, Some fruits and vegetables, in particular, banana, apples and potatoes go brown very quickly when left in air after peeling and slicing; this discolouration is due to phe oxidase, To prevent slices from going brown, they must be kept under drying can be started. For certain fruits like geapes, figs etc. alkali (Iye) done to help quicker drying due to appearance of cracks using O.1-1.5 per cent Na2CO3 solution. Acid dipping for apples and pears is done to prevent browning Using | per cent ascorbic acid and 1.25 per cent malic acid. Page | 195 Scanned with CamScannerees ey ae arying uses desipned| MIEWCHte, WO * 19 coltect ang 16 enka sets generate Nida LeMPeFauTE and joy Mutiny whichce SO tahation Solar ‘edict 4 Faster than yun ae NU also reais jean ge tes WW faver dyin ° sedton clously days, MIEN Tess day Me Ate. Wat teary be Mai ayy Invader Diagram of Sotsy Diyigg Mt Aberin + Generally. dae ype of sola dre wed, wae Some driers im Which the product is direetly heated by sun, (2 ee mian Ot het be type Uses in hich the pods expat oe Biwi ae ise absorber or heat exchanger aed te ster, which ic come yr Serine S89 Using this method. Tie in nof mango flakes, ange flakes, baby fools ite al of edible stsech and then heb Poured litle by tittle o dan th valy a lead is 5 to heated drum wh Svalving ata slow speed, umm Which ate = Ce) a * The pulp of fruitis blended with Adjusted for acidity. The mixture is ade of stainless steel. Daums ase jy Lid has to be placed imm €5 ae highly hygroscopic, Drum drying is one of the mast energy efficient Arylng methods and is pasticwlarly effective for drying high viscous liquid or puteed foods 4.Tunnel belt drier: J consists of several parallel sloping and nastow chanbets above a furnace morn. “Trays are passed on a conveyor belt at upper end and removed. it the lower end. Air for drying is circulated by a fan, Ihumidiy is contcalled by ovcasionally letting in ai. Page | 107 Scanned with CamScannerflow VAPOUE PressHte, water can, Pvapate fro, jnions of il oot tod ete ying genera wed nega vine it Wiahly hyprose pe Te nvoperty of frit ju "econ ofthe ‘i combination ‘thai {08 seaman “eer A Sample: Yegetables pieces MAY be nit dried No aber 46 * deine Mize dried down in 2-4 Pet Cent tnoistune ul "0 (ee withent the jem Y Sensitive Vpn Value Nguid ef Hes, shicken dices eninge Meee opie and sie ve ice cone Is era MN ae sotie Feconit eID ices ete UY. Taste, flay out and ellen. Mery, 1 Ay cmtty teducing cont of pe ant Per Cent alse neentration co U oncentration pineipte of ce ration process increases the «Concent the temperature of its boiling p fe wapéur pressure rites ‘and bes * Rat enpehantion supplied by : ing, mediuny ( ‘int during evaporation bles Of vapour in the hed are Vapour is the and volume SEAM) to the foead to the steam. ‘The surface of the boiling liquid. railks, fruits and vegetable j Sweetened cond and jellies, tomato paste ete. 82° Syrups and flay, sat ured syrups, jams Methods of Concentration nis en ing water with solar energy. This process Pe Ses the simplest method of evaporating w a : ie every (Dares i ii i c in salt from sea water and st *as used in earlier times to obtain sal sciitaing sal sehaione wrocess is very slow and is suitable only for concentrating salt si 2 Concentration by Nash evaporation Zoncenty shtin direct i waterial is brought in direct Hon process is markedly speeded when sub sized food mater ration e ntact with heating medium, Clean steam supetheatsd at This is done in flash evaporators. a on suet fatal i ration 150°C is injected into food and then is pumped into an evn ue ser ban oe The bai ‘ nixtue then enters a separator vessel a et TS evacasiol tyough 8 "8. The boiling mi 5 Ml a Off at the bottont an the steam plus water vapour Halen ‘of high temperature constituent “arate outlet. Foods lose volatile flavour Page | At Scanned with CamScannerFatt he —————— - J J =I Wettncis Truck piegieti in Bsa deecton aot on Schematic of a counter current-fow tunnel Atyer + Heating can be diteet or by radiation Indirect Iweating Heat iy py and it is sufficient, but there is tisk of overheating, PILE oy + By radiation heated over pipes carrying bot g may also be ws 5. Spray drying: Spray drier is used to dry purces, low: atomized. The material is sprayed in a rapidly moving currern of hot ai. * The dried produet drops to the bottom of the drying charnber ang ‘Aomization into minute droplets results in dying in w none oe 7 common inlet air temperature Of about 200°C andl properly Aesipned syn removes the dried particles from heated zones. E Osity pastes and liquids, yp, | Shay Dryer | Hoenn | Powe + This method of dehydration ean prodice exceptionally high qusliy wih smgytit heat sensitive materials including milk and coffee. 6, Freeze drying: * Foods in the pieces and lig manufactured using freez: under vacuum, aids are dried by this method. Fruit juice epee © drying. The material is frozen on trays and tha ¢e Scanned with CamScannerLY Ly Concentration by thin film evaporation In thin film evaperstors foo! s pumped ito a venical exter hig avthin layer 4 eylinder Wall, The eyig yi Ato, ed by steam, Water is quickly evaporite frei! Of nh taneously wiped From the eylindey ening? food and water vapour are continuously discharged to an externa le hee! product is removed al the bottom and water vapour passes fo heat temperature may teach 85°C or higher but since resitence tin of thay.) the heated cylinder may be less than a minute, heat damage is mining that spreads the food construction usually is he: and the concenteated food is simul 4. Concentration by vacuum evaporation This metiod is suitable for heat sensitive foes ss this rtd Hote, Evaporation uniler vacuuen cnn be done by operating thin tlm evaporite Connecting a vacuum pump or steam ejector to the condenser Several ne eet attached in sercs so thatthe food prot tnoves from one vacwun dng a Se thereby becomes more awl more conceatited at cach scp. The seen ek tmaintained at progressively higher degrees of vac and hot water ven, step is used to heat the second vessel and so on. In this way heat energy iv ellie 1s 5. Freeze concentration Initially formed ice crystals during freezing process sre rernoved wih the hp ce force resulting in a concentrated unfrozen food which passes through fine met cn process is repeated many limes to reach final concentration of food 6. Ultrafiltration and reverse osmosis These are the two methods of concentrating foods employing presure Separation process. In ultrafiltration large solute particles ate selectively remove! wh reverse osmosis smaller solutes are separated out. diver mt Thermal processing Thermal processing is defined as the combination of tempersture and tine f eliminate a desired number of microorganisms from a food product The term "thermal" refers to processes involving heat. * Heating food is an effective way of preserving, ‘The basic purpose for the thermal processing of foods is, © to reduce or destroy microbial activity, 0 reduce or destroy enzyme activity, ft ad Scanned with CamScannerce pysient or chemical chan nicet a certain quality stan pro Mine fool proces ang “Hn. cemperauure eatepories employed in Manching is to destroy enzytie activi fea as a sole methord of preservation Haulers Irying. and canning, inf Hine ascot au plat ary pure pre 0 nite ; ° tye arcaument prior to Hees © Jor bianchi yc! yp nce ctf aucins UES microbial contamination 0 Rerening veretable tissties 16 facilitate Filling, into conta Removing air (rom intercellular spaces prior to canning, iners cof Blanching { out at up to 100°C using hot water wet ° planching is carried ing. is carried Out steam Blanchi a wae anes | iva a Narous designs which Hold the fool in hot wee (7 lca e, ten moves a devaterinycofing section CRO a 200°C) fees __ Bpis wpe the food enters a slowly rotating water ig drum, partially submerged in the hee Steam Blanchers this is the preferred method for foods with large cut surface areas 25 love leach losses. na mesh belt or rotatory cylinder through a steam © Normally food material carried o almosphere, residence time controlled by speed of the conveyor oF rotation Je layers of food, so attaining, the © Often poor uniformity of heating in the multip centre results jn overheating of ‘outside layers. tequired time-temperature at the Page |} Scanned with CamScannerPasteurization Introduction ‘The word pasteurization Is derived from the name of g Pasteur (1860), who found that heating certain tiquids ‘pee CHinent improved their keeping, quality. Pasteurization enn ints wn ites se om dairy industry shortly after 1880 in Germany andl Denman in all branches of dairy industry, Heat treatment destroye yes PE Further, a more or less complete imetivation of enzymes occa and treatment time. In order to retain as many Sensory and yi PEM Inaterials as possible, different heating, methods hive been deve’ Pm Grganisms (pasteurization) or destroy ll mictoorganigmns (sterilization), . tn FS, depey Definition Accoriling to International Dairy Federation (IDF), pasteurization ¢ process applied 10 a product with the object of minimizing possibte from pathogenic microorganisms associated with milk by heat trestineny with minimal chemical, physical and sensory changes in the product’, be ath hina Which thy In general, the term pasteurization as appticd to market milk refers 1p every particle of milk to at least 63°C for 30 min or 72°C for 155 ero ant combination which is equally efficient, in a_ properly operated a pasteurization, the milk is immediately cooled to 5°C or below. ‘Wipe: Principle of Pasteurization All pathogenic organisms are destroyed by pasteurization, except spore formiy ‘The thermal death point of tuberculosis. germs (Mycobacterium tubercut hhigher than that for inactivation of phosphatase enzyme. Pasteurization is carey treatment temperature above that for phosphatase inactivation and yet below thy line reduction, The pasteurization ensures complete destruction of pathogens, alkaline phosphatase test and least damage to the crear lin : unten Pasteurization Process 4.4. CIELEL PYEEE CeEEEET] a Enrymes the pipe va rk in full working condition nme coronas tatdeceotey Uuenment eae tunablerolareren | Nia ‘When the entymes go Uheough heat B treatment they are denatured and epg bacecats become unable to function properly yo" Scanned with CamScannercess involves heating fon if ocess a en “Cand hen Predetinge, ean aty petaweet ‘WO ated 85 °C aad hen eo MAN eapicty ap “ie “a chemical int rity of eran inpreiticnts MY beatfectey ac tHe sesh” prexhuce, (nen Pasteutization Naga ed. 1 cee ot $A Tr foots mt be tetiperted a “Ct te patget va 6 any bacteria Not desteayed Foolstuepaventiged thy wa eset the inte tk cider, jam ete, like beet, wk ees h Pusteurization nee Tate Cor eran consumption ty ” enter Hesttoying all the Hathopenic 1 ce Keeping quality of milk by killing 1 coe i aln gin Pasteurization 11 of Pas hos Seaman (HH gy etry. ‘Treatment en HTST) pasteurization ature short time (| Temper caligh temperature (UITT) pasteurization >| {Thr igh tempers ne —_— ature long.time (L-U1-T)Uatch pasteurization Low teed, held and cooled in the inner vessel. The gp; Ah ae ajackel, through which ihe heating or cooling casing, forms ater oF low: pressine. snes is circulated y aa Ht eated [or rapid and uniform heating. The t sa eally controlled. The rai heated to a mi Sapertuce Cor minimum 30 min, ace between Vessel and the outer Medium is eitculited. To hese Wnroweh the jacket and mite. is Neating WeOCeSS could be manly urn Of 627°C and, held at thas the Actwrncy tsi rotting Themen leet une i ie Reigns tbemnaneie [Ne Space Hosier hetering Merman rch Heating Medium loved Couple i inthe jacket is circulated i " rea uo surface cooler ete a sloeked tubes. A cooling Sc ting, medi Is then cooled as rapidly as possle oC Aon distal \ i : the hes ce at ite i gf ok te ik, but more often ed metal plates or series of som fm of milk flows down the cornugat Scanned with CamScannerUnevtiann sets ay baie or chilled watery the tubes st SHH hy oy ‘ Advantages 1 Mle Rel elf" Sm ants, ten Volume products “Ye volt ening testuets can De hnnted {Well suited for cultye ‘Simplecoutioty Low instaty POM ete tO cost Disadvontanes Batch iyye Slow process SAV the contol are mostly mmanial, ih requires constang Alten “Hotl beating ant cooling me telaively expenaion (Web nth ey ve hey High-Temperature Short-Time (EST) Pasteurization This was first developed by AVY. Co. in the nie Kinptonn Inethionl of pasteurizing milk aul is invativly used weet large yo 2 ‘The HIST pastenrizer paves a contiauois flow of gal Which then promptly cooled to $°C or below, Resiicing ounce Advantages J. Capacity to heat treat milk quickly and adequately, while maintaining rg gat. over both the raw and finished product 2. Less floor space required 3. Lower initial cost 4. Milk packaging, can start as soon as milk is pasteurized 5. Easily cleaned and sanitized (system adapts ilself to CIP) 6. Lower Operating cost (due lo regeneration system) 7. Reduced milk los Disadvantapes a 1, The system is not well-adapted to handling small quantiti ss of liquid milk pro! 2. Gaskels require constant attention for possi 3. Complete drainage is not possible (without ble damage and lack fs a losses exceeding those fromthe ht N ath Scanned with CamScanner