Food Processing and Preservation

. 1. Food Processing and Preservation Course No: FET 227 Presented By

Mohammad Afzal Hossain, Faculty, Dept. of Food Engineering and Tea
Technology
. 2. Introduction I want eat a mango in winter season? Is it possible? Why not ! it is
possible
. 3. Food Preservation Introduction How it is possible? I will tell you how it is
possible
. 4. You know that mango cold drinks available in all season Some food like
mango pickle is also available throughout the year.
. 5. How does it not spoil when stored for much time?
. 6. Do You know that how the food is Preserved?
. 7. Food Preservation Food Preservation is a process in which Food and
vegetables are prevented from getting spoilt The color, test, and nutritive values
of food is also preserved Food products lasts for a long period of time: Shelf life
of food product is increased
. 8. So, we can defined Food Preservation as: 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, as
well as retarding the oxidation of fats which causes rancidity.
. 9. Why to preserve foods? Why should we preserve foods? I will explain it
. 10. Types of foods Food Types Perishable Semi Perishable Shelf Stable Fruits
Milk Cheese, Some ready foods Grains
. 11. Food types  Perishable - Lasts for less time 2 days to 1 week - Example:
Fruits, milk, vegetables, meat  Semi perishable - Lasts for around 2 months and
are processed - Example: Ice-cream, cheese, bread, cake, pastries  Shelf
Stable - Has longer shelf Life more than 6 months - Example: Food grains
. 12. Why to preserve food? If we are able to preserve foods, we enjoy any kind of
foods in any season We eat food even it is not available in our areas We can
store our food easily and without worries
. 13. Explanation of previous slide We enjoy any kind of food in any season and
different types. Such as  Mango juice  Mango pulp  Mango pickle  Raw
mango powder etc
. 14. Principles of Food Preservation 1. 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)
. 15. Principles of Food Preservation(contd.) 2. Protecting against self
decomposition of food -Inhibit the activity of Endogenous Enzyme (Phenolase)
-Delay or inhibit chemical reactions(Non-enzymatic browning) 3. Protection from
invasion and spoilage by insects and rodents 4. Protection against losses by
mechanical causes
. 16. Importance of Food Preservation: Important and vital in the Food industry
due to a number of - social, psychological, and health factors  Increases the
shelf life of food  Retain the quality of food – colour, texture, flavour & nutritional
value  Increases food supply  Adds variety to the food  Decreases wastage
of food  Make foods available throughout the year
. 17. Food Preservation Methods  Preservation methods vary according to
--------the food items, and --------quantity of the items to be preserved Principles
of Food preservation can be broadly classified into two types: 1) Bactericidal
methods 2) Bacteriostatic methods
. 18. Bactericidal methods: Most of the microorganisms are killed Examples
are- o cooking, o canning, o pasteurization, o sterilization, o irradiation etc.
. 19. Bacteriostatic Methods: Based on prevention of multiplication of
microorganisms May be achieved by ----removal of water ----use of acids, oils
or spices ----keeping the foodstuff in low temperature Methods based on this
principles are ----Drying, ----freezing, ----pickling, ----salting, and ----smoking.
. 20. Techniques of Food Preservation  Physical  Chemical Physical --freezing
and canning(rely on killing the microorganisms or at least stopping the their
growth for long enough) --drying, gamma irradiation, exposure to ultraviolet or
high intensity white light, ultra high pressure and filtration
. 21. Chemical  Preservatives  Work either as:  Direct microbial poisons or, 
Reducing the pH to a level that prevents the growth of MOs #Chemicals used
today are: 1. Nitrates and Nitrites ----to preserve meats 2. Sulphites ----to prevent
the browning of fruits and vegetables, ----to prevent fungal spoilage
. 22. Common food preservation methods:  Bottling and canning  Pickling 
Drying  Salting  Vacuum packing  Cooling and freezing  Waxing 
Pasteurization  Boiling  Smoking
. 23. Bottling and canning Bottling and canning are processes of preserving food
by heating and then sealing it in an airtight container. The food is boiled to kill
microorganisms and then sealed to prevent other microorganisms from getting in.
. 24. Bottling Canning
. 25. PICKLING Pickling food in vinegar or other acids, makes it difficult for
microorganisms to live. Commonly pickled food include onions, parkias, soya
beans and chillies. Sugar can also be used in pickling fruits such as nutmegs,
mangoes and cherries.
. 26. The concentrated sugar solution used draws water from the fruit thus
preventing the growth of microorganisms.
. 27. Drying A lot of food is preserved by drying under the sun. Drying removes
most water from food. Most bacteria die or become inactive when the food is
dried.
. 28. Anchovies and dried chillies are examples of dried food
. 29. A lot of fruits such as raisins, guavas and papayas can be eaten dried.
. 30. Salting Salting is an age-old way of preserving food. The salt draws out
moisture and prevents microorganisms from growing. In this process, food such
as fresh fish are gutted, washed and coarse salt is rubbed into it.
. 31. A lot of our local foods are preserved by salting process.
. 32. Vacuum Packing Vacuum packing keeps food by sucking air out from its
packaging. Food is thus prevented from spoiling because there is no air.
. 33. Vacuum packing is commonly used for storing nuts, sliced fish, pickled and
dried fruit.
. 34. Cooling and Freezing Cooling and freezing are the most common forms of
food preservation.
. 35. Cooling slows down the action of microorganisms, thus it takes longer to
spoil. It allows fruit from different parts of the world to appear on our supermarket
shelves.(0 to -40 C) At freezing temperature, microorganisms become inactive,
thus food cannot spoil when it is frozen. (-18 0 C)
. 36. Food like meat, fruit and vegetables are kept in the refrigerator.
. 37. Waxing Waxing of fruit and vegetables is also common. Apples, oranges,
eggplants and tomatoes are dipped into liqiud wax to prevent growth of fungi and
loss of moisture. Waxed fruit need to be washed thoroughly or peeled before
eating.
. 38. Pasteurization Pasteurization means heating food to a certain temperature
for some time followed by rapid cooling. Heating at such high enough
 temperature kills most bacteria. However, it does not affect the taste and
nutritional value of the food.
. 39. Fresh milk, yoghurt drink and juices are pasteurized to make them last
longer.
. 40. Boiling As food is heated and cooked, the heat kills the microorganisms,
Boiling kills most bacteria. However, those not affected by heat will grow when
the conditions are suitable. Boiling kills bacteria
. 41. Smoking Smoking is the process of drying food with smoke for a long period
of time. This method is mainly used for fish, meat and fruit such as banana. The
drying effects of smoke and the chemicals produced from the smoke help to
preserve the food. Smoked banana smoked meat
. 42. Food 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
slaughtered and butchered animal products and uses these to produce attractive,
marketable and often long-life food products. Similar process are used to produce
animal feed.
. 43. Food ProcessingFrom Farm To Table ? Whey protein, a by-product of
cheese manufacturing, is used in energy bars and drinks!
. 44. Aims of Food Processing 1. To extend the shelf life to allow time for
distribution, sales and home storage. 2. To increase variety in the diet by
providing a range of attractive flavours, colours, aromas and textures in food
(collectively known as eating quality, sensory characteristics or organoleptic
quality); . 3. To provide the nutrients required for health (termed nutritional quality
of a food). 4. To generate income for the manufacturing company.
. 45. © afzal.fet@gmail.com 46 Careers in Food Processing  Job Titles: 
Process Engineer  Engineer  Employers:  Food processors  Ingredient
manufacturers/suppliers  Academia (Higher Education)  Contract research
laboratories/development firms  Self-employed/Consultant  Responsibilities: 
Process design  Bench-top process development  Testing  Plant scale-up 
Commercialization  Troubleshooting
. 46. Food Processing divided into:  Unit operations combination of procedures
to achieve the intended changes to the raw materials.  Unit operations are
grouped together to form a process. The combination and sequence of
operations determines the nature of the final product.
. 47. Food Processing  Examples of food processing methods include: 
Chopping  Mixing  Homogenizing  Cooking  Pastuerizing  Blanching 
Spray-drying  Frying  Baking  Packaging  Addition of gas such as air
entrainment for bread or gasification of soft drinks
. 48. Dehydration  Dehydration (or drying) is defined as ‘the application of heat
under controlled conditions to remove the majority of the water normally present
in a food by evaporation’ (or in the case of freeze drying by sublimation).  The
main purpose of dehydration is to extend the shelf life of foods by a reduction in
water activity This inhibits microbial growth and enzyme activity, but the
processing temperature is usually insufficient to cause their inactivation.
. 49. Dehydration  Drying causes deterioration of both the eating quality and the
nutritional value of the food.  Examples of commercially important dried foods
are coffee, milk, raisins, and other fruits, pasta, flours (including bakery mixes),
beans, nuts, breakfast cereals, tea and spices.  There are a large number of
factors that control the rate at which foods dry, which can be grouped into the
following categories  processing conditions  nature of the food  drier design.
. 50. Blanching  Blanching serves a variety of functions, one of the main ones
being to destroy enzymatic activity in vegetables and some fruits, prior to further
processing by heat. As such, it is not intended as a sole method of preservation
 but as a pre-treatment which is normally carried out between the preparation of
the raw material and later operations (particularly heat sterilisation, dehydration
and freezing.  Blanching is also combined with peeling and/or cleaning of food,
to achieve savings in energy consumption, space and equipment costs
. 51. Blanching  A few processed vegetables, for example onions and green
peppers, do not require blanching to prevent enzyme activity during storage, but
the majority suffer considerable loss in quality if blanching is omitted or if they are
under- blanched.  To achieve adequate enzyme inactivation, food is heated
rapidly to a pre-set temperature, held for a pre-set time and then cooled rapidly to
near ambient temperatures.  The factors which influence blanching time are: •
type of fruit or vegetable • size of the pieces of food • blanching temperature •
method of heating.
. 52. Pasteurisation  Pasteurization is a relatively mild heat treatment, in which
food is heated to below 100ºC. In low acid foods (pH>4.5, for example milk) it is
used to minimize possible health hazards from pathogenic micro-organisms and
to extend the shelf life of foods for several days.  In acidic foods (pH <4.5, for
example bottled fruit) it is used to extend the shelf life for several months by
destruction of spoilage micro-organisms (yeasts or moulds) and/or enzyme
inactivation
. 53. Canning  A method of preserving food by killing all microorganisms present
in the food and then sealing out air  The food, container, and lid are heated until
sterile  As the food cools, the lid makes an airtight seal, preventing
contamination
. 54. Extrusion  A process by which the form of a food is changed  Such as
changing corn to corn chips  Not a preservation measure  In this process, the
food is heated, ground, and pushed through various kinds of screens to yield
different shapes
. 55. Frying  Frying is a unit operation which is mainly used to alter the eating
quality of a food.  A secondary consideration is the preservative effect that
results from thermal destruction of micro- organisms and enzymes, and a
reduction in water activity at the surface of the food (or throughout the food, if it is
fried in thin slices).  The shelf life of fried foods is mostly determined by the
moisture content after frying: foods that retain a moist interior (for example
doughnuts, fish and poultry products which may also be breaded or battered),
have a relatively short shelf life, owing to moisture and oil migration during
storage.
. 56. Irradiation  Ionising radiation takes the form of Gama-rays from isotopes or,
commercially to a lesser extent, from X-rays and electrons. It is permitted in 38
countries to preserve foods by destruction of micro-organisms or inhibition of
biochemical changes.
. 57. The main advantages of irradiation are as follows:  there is little or no
heating of the food and therefore negligible change to sensory characteristics 
packaged and frozen foods may be treated  fresh foods may be preserved in a
single operation, and without the use of chemical preservatives  energy
requirements are very low  changes in nutritional value of foods are comparable
with other methods of food preservation  processing is automatically controlled
and has low operating costs.
. 58. Chilling  Chilling is the unit operation in which the temperature of a food is
reduced to between 1ºC and 8ºC.  It is used to reduce the rate of biochemical
and microbiological changes, and hence to extend the shelf life of fresh and
processed foods. It causes minimal changes to sensory characteristics and
nutritional properties of foods and, as a result, chilled foods are perceived by
consumers as being convenient, easy to prepare, high quality and ‘healthy’,
‘natural’ and ‘fresh’.
. 59. Chilling  Chilling is often used in combination with other unit operations (for
example fermentation or pasteurization) to extend the shelf life of mildly
processed foods. There is a greater preservative effect when chilling is combined
with control of the composition of the storage atmosphere than that found using
either unit operation alone.
. 60. Freezing  Freezing is the unit operation in which the temperature of a food
is reduced below its freezing point and a proportion of the water undergoes a
change in state to form ice crystals. The immobilization of water to ice and the
resulting concentration of dissolved solutes in unfrozen water lower the water
activity (aw) of the food  Preservation is achieved by a combination of low
temperatures, reduced water activity and, in some foods, pre-treatment by
blanching.