Food processing Engineering

Digital Assignment 1 , Fall Semester 2020 2021

Food Preservation
CHEMICAL PRESERVATION : Organic & Inorganic
Introduction:
• The purpose of using a chemical agent as a preservative is to retard
food spoilage caused by microorganisms the WHO has estimated that
20% of the world’s food is lost by this type of spoilage.

• Partial prevention of this spoilage can be achieved through the use of

refrigeration, drying, freezing and fermentation.

• The use of chemical additives or preservatives will prolong the shelf

life of the food even further.

• Chemical preservatives Interfere with the cell membranes of

microorganisms, their enzyme activity or then genetic mechanisms.

• Preservatives may also serve

- as antioxidants,

- as stabilizers,

- firming agents

- moisture retainers.

• Chemicals that function to preserve the food are generally added

after the food has been processed and before it is packaged.
Organic Chemical prservatives :
Benzoic acid:
• Benzoic acid in the form of its sodium salt, constitutes one of the
most common chemical food preservative.
• Sodium benzoate is a common preservative in acid or acidified
foods such as fruit juices, syrups, jams and jellies, sauerkraut,
pickles, preserves, fruit cocktails, etc.
• Yeasts are inhibited by benzoate to a greater extent than are
moulds and bacteria.

Sorbic acid:
Sorbates are used for mould and yeast inhibition in a variety of
foods including fruits and vegetables, fruit juices, pickles,
sauerkraut, syrups, jellies, jams, preserves, high moisture
dehydrated fruits, etc. • Potassium sorbate, a white, fluffy powder,
is very soluble in water (over 50%) and when added to acid foods it
is hydrolysed to the acid form.

Lactic acid
• This acid is the main product of many food fermentations; it is
formed by microbial degradation of sugars in products such as
sauerkraut and pickles.
• The acid produced in such fermentations decreases the pH to
levels unfavourable for growth of spoilage organisms such as
putrefactive anaerobes and butyric-acid-producing bacteria.
Sulphur dioxide and sulphites :
• SO2 and sulphites may be added to such foods as dived fruits, fruit
pulp and juices, and molasses.
• They conserve colour, act as antioxidants and control microbial
growth.
• Sulphur dioxide and its various sulphites dissolve in water, and at
low pH levels yield sulphurous acid, bisulphite and sulphite ions.
Carbon dioxide :
• Carbon dioxide is used as a solid (dry ice) in many countries as a
means of lowtemperature storage and transportation of food
products.
• Beside keeping the temperature low, as it sublimes, the gaseous
CO2 inhibits growth of psychrotrophic micro-organisms and
prevents spoilage of the food (fruits and vegetables, etc.)
• Carbon dioxide is used as a direct additive in the storage of fruits
and vegetables

Nitrates and Nitrites

• Have been used as preservatives for meats for centuries especially
in hams, bacon, bologna hotdogs and sausages.
• Their use produces a cured meat flavour and helps stabilize the
pink colour. • Nitrites prevent the growth Clostridium botulinum,
micro organisms that secrete a deadly toxin these micro organisms
grow in anaerobic condition readily found in the interior of ham or
in meat that has been vacuum package.
Antioxidants
• Antioxidants are beneficial in preventing rancidity in fats and
foods containing fats.
• Fats exposed to light, moisture, heat or heavy metal ions become
activated and oxidize (reach with available oxygen) to peroxides.
• The most used antioxidants are Butylated Hydroxy Anisole (BHA),
Butylated Hydroxy Toluence (BHT), Propyl Gallate,
Natural/Synthetic Tocophelos (Vitamin E) Ascorbic Acid (vitamin C)
and Lecithin. • BHA + BHT are frequency used in variety of products
because they are relatively stable to heat and maintain their effect in
cooked products.

Colour Additives:
Color additives are used in foods for many reasons: 1) to offset color
loss due to exposure to light, air, temperature extremes, moisture
and storage conditions; 2) to correct natural variations in color; 3)
to enhance colors that occur naturally; and 4) to provide color to
colorless and "fun" foods.
Sweeteners:

Chemicals that sweeten food are called artificial sweetening agents.

They do not add calories to our body. They do not harm our body.
Examples include aspartame, saccharin, sucrolose and alitame.
INORGANIC FOOD PRESERVATIVE
a. Common salt
b. Sugar
c. Dextrose
d. Glucose
e. Spices
f. Vinegar or acetic acid
g. Honey
h. Edible vegetable oil
Sodium Nitrate (NaNO3): As preservative for different types of cheese
Sodium Bisulfite solution 38-40% (NaHSO3): Preserving foodstuffs (restricted use)
aid with the production of starch
Sodium Sulfite (Na2SO3):
Preserving foodstuffs (restricted use)
a)  As anti-melanosis additive for sea food
 b) As preservative in condiments like mustard, vinegar and horseradish. Can be
used also for silverskin onions and mixed pickles
 c) To prevent packed salads, mushrooms or grapes from oxidizing
d)  For the preservation of dried and processed fruits and vegetables
e) Employed as preservative for packed and processed potatoes, dumplings and
f) mashed potatoes. Keeps the food from browning
g) Bakery products: loosening of the dough
h) For the preservation of different sorts of fish and canned fish lice pickled
shrimps
For the preservation of different kinds of fruit juices (e.g. apple and grape juice)
Sodium Metabisulfite (Na2S2O5) Preserving foodstuffs (restricted use)
As anti-melanosis additive for sea food Employed as preservative for packed and
processed potatoes, dumplings and mashed potatoes.
Potassium Metabisulfite (K2S2O5)
Employed as preservative for packed and processed potatoes, dumplings and
mashed potatoes
For the use of preservatives in different sorts of fruits and vegetables
For the use as preservative in condiments like mustard, vinegar and horseradish
Tools &equipments needed for food preservation
The tools used in food preservation are much the same as the tools used in a
standard kitchen (while preparing meals). For example, spoons, knives, and forks
may be used in the food preservation process, and these tools (equipment) would
be classified under the category, utensils.

Categories Of Food Preservation Tools & Equipment

• Utensils - Knives, forks, spoons, ladles, spatulas, whisks, and hand graters
(small, one-sided graters) will all be placed under this category. There may be
many more, less commonly used utensils in this classification, including wooden
mallets for meat tenderizing, etc.
• Containers - Before food is frozen or otherwise preserved, it must be stored in
containers. Typical containers may be Tupperware-style plastic bins with airtight
lids, ceramic dishes with plastic lids (such as Corningware, or a similar brand) and
foil containers.
• Bags - Food may be stored in heavy plastic bags designed for freezer use - these
may be Ziploc brand, or another brand. Bags may be designed to fit the contours
of meat or other food that is to be preserved; some bags have a special "shrink-
wrap" effect that seals out unwanted air.
• Jars - Technically speaking, jars are containers; however, special preserve jars
may be classified differently, as they are often used only to preserve jams, jellies,
fruit compotes, beets (or other vegetables, such as pickles) and chutneys. These
jars will be glass, with metal lids - they may be sealed with paraffin wax before
being stored away.

E- number

•Since 1986, food additives — colours, preservatives, antioxidants,

stabilisers, gelling agents, thickeners, etc. — have been identified in
food labels, either by name or by E-number.

•E-numbers - are codes for substances used as food additives for use
within the European Union.

Refernces :
[1] F.J. Francis (2000). Pioneer in Food Science and Quality. In a century
of food science Chicago: Institute of Food Technologist. pp. 13-14.

[2] H. McGee (2004). On food and cooking: The science and lore of the
kitchen, Scribner; Rev Upd edition.

[3] J.A. Jakle (1999). Fast food: Roadside Restaurants in the Automobile
Age. Johns Hopkins University Press, pp.394.