PirMehr Ali Shah

Arid Agriculture University, Rawalpindi

Office of the controller of Examinations
Mid Exam / FALL 2020 (Paper Duration 24 hours)
To be filled by Teacher

Course No.: FT-401 Course Title: Food Processing and Preservation

Total Marks: 12 Date of Exam:11-12-2020
Degree:B.Sc.(Hons) Agriculture Semester:3rdSection: A,E& F
Marks

Q.No. 1 2 3 4 5 6 7 8 9 10 Obtained/

TotalMarks

Marks
/12
Obtaine
d

Total
Marks in
Words:

Name of
the
teacher:
Muham
mad
Tauseef
Azam

Who
taught
the
course:Si
gnature
of
teacher /
Examine
r:

To be filled by Student

Registration No.: 19-ARID-5371……………… Name: MUHAMMAD SHOAIB

……………………………………………………..

Answer the following questions.

Q.No.1. How quality defects and losses in foods can be controlled?
Explain in detail with reference to 3rd principle of food preservation.
(Marks 04)
Answer: Quality degradation and food loss caused by insects,
rodents and birds can be controlled with adequate installation and
the establishment of a sustainable pest control system.

LIVING WORK MANAGEMENT:

Insects, mice, and birds have found themselves in a predicament in
many lands. However, they are the only nominees who show high
fertility and are competitive, often threatening, by people with food
and environment and can be associated with human transmission of
disease. This is a lasting danger to human survival. The seemingly
harmless species are actually a necessary part of the balanced
lifestyle in which we live.
Insects:
Insects alone cause the destruction and destruction of about 50
percent of the annual grain crops in some developing lands. These
small human enemies invade the food supply of institutions,
warehouses, supermarkets, and homes
Insects not only feed on moderate food but also damage large
numbers and create easy germs. Traditionally, the food industry
controls pests in other dried foods by fumigation containing
chemicals such as methyl bromide, ethylene oxide and phostoxin.
These foods are protected from further contamination during
treatment and are placed in non-insect containers. The use of
integrated pest management programs is recommended in the
agricultural and food sectors which include preventive and
therapeutic approaches.
Common methods of pest control include long-term pesticide
treatment and insect repellent and the use of dietary or other
biological methods. The pesticide control program, on the other
hand, involves the use of physical, chemical, or biological methods to
eliminate pests and eggs from already saturated foods. The body's
popular method of destroying insect eggs in wheat flour involves the
use of iron-forming nutrients, including. Insect eggs are thrown into
the metal body of this rotating metal and are killed instantly by
impact. Insect repellent is one of the most widely used pest control
methods in stored products. In this case, food temperature rises to
50 ° C because insects cannot survive such high temperatures.
Infrared devices are a popular heat source for heat exchangers due
to their efficient operation and low cost.
The most desirable control measures are those that demonstrate
long-term pest control without creating adverse human and
environmental effects. Pest control experiences, as in other animal
pests, have shown that pest control measures can pose significant
health risks and environmental problems over time.
Mice:
Significant rat infestations are easily detected by the presence of
pits, black oil and contaminated surfaces in rat escape routes, rat
odors, contaminated food, and contaminated food and other items.
Dry urine appears as dark spots on food and containers. These stains
will be fluoresce under ultraviolet light. The presence of rats in the
food preparation and storage area requires immediate control.
Complete eradication of rats has been found to be an impossible
task. The situation is much worse in developing lands where rodents
are known to bypass control areas available because of
environmental pollution. Rodent harbourages are often destroyed or
confined after treatment with a long-acting rodenticide. Food is
packaged and stored in areas that make rodent entry difficult.
Continuous control efforts can only produce good results if they are
supported by a moderate amount of hygiene surrounding food
handling and storage facilities.
Birds:
Birds use a lot of grain in the field before harvest. In some tropical
countries, birds, such as the weaverbird, are known to destroy the
entire com crop in the field. This loss of traditional reunion is tested
by placing noisy drums (human or animal-shaped drums) in good
locations on the farm to scare off birds. Without grain, birds can
contaminate food and water. To prevent this, bird screens can be
built on top of important water supply sources and food handling
facilities,

Q.No.2. How enzymatic browning can be controlled in fruits and

vegetables? (Marks 03)

Answer: PREVENTION INFLUENCE:

In some plant foods enzymes promote discoloration, especially after
peeling or decay. These enzymes cause the oxidative polymerization
of polyphenolic substrates contained in food. The politically
engineered products of this complex reaction cause radiation as it
appears on the surface of sliced potatoes, bananas and apples after
being exposed to the air. At home, such a reaction is avoided by
dipping the label into water immediately after cutting. Changes in
color (browning) are prevented by mild heat treatments called
blanching or by using certain chemical substances.
Click:
Blanching (also known as scalding) burns other foods grown in hot
water or steam in a very short time (from a few seconds to a few
minutes) mainly to destroy active food enzymes. However, blanching
also applies: -
• Relax the skin, e.g. tomatoes.
• Clean the product by helping to remove sticky contaminants such
as soil, insects, microorganisms, etc.
• Remove fatty leafy greens (eg spinach), thereby reducing its
volume and helping you to a fuller filling.
• Prepare raw vegetables (peas, spinach).
• Remove vegetable slides (okra).
At home, blanching is done with freshly prepared ingredients
(peeled, cut, mixed) in boiling water for two to five minutes. In the
industry, refined substances are released into the blancher at the
same time.
The effectiveness of blanching is determined by testing the activity
of peroxidase or catalase, as this can withstand extreme
temperatures and is widely distributed in plant tissues. The time
required to eliminate these enzymes depends on many factors, such
as the type of raw material, the particle size, and the temperature.
Typically, at 100 ° C peas need from 1 to 1%, spinach 1%, green
beans from 1 to 4, okra 1 -2, 4-5 mushrooms and turnips from 3 - 4
minutes .
It usually contains chemicals added to blanching water to improve
the efficiency of the process. Calcium chloride can be added to the
fruit. Ascorbic. Acid, sodium chloride, magnesium oxide, sodium
metabisulphite, potassium metabisulphite, sodium bicarbonate and
others help to preserve the color and retention of vitamin c
Chemical Use:
Control of polyphenoloxidase In some fruits is usually not available in
heat, because heat damages other desirable emotional substances,
so chemical substances are used to reduce the speed of the enzyme
that promotes oxidative formation. This works to block enzymes,
alter substrates, or reduce oxygen infiltration. Among these are
sulfur dioxide and other organic compounds (eg citric and malic),
ascorbic acid and sugar.
Sulphiting agents, such as sulfur dioxide and salts that emit this gas
are very effective in controlling both enzymatic and non-enzymatic
pigment compounds. They also monitor the growth of
microorganisms, acting as bleaching agents, antioxidants or reducing
agents and performing various other functions. Sulphites combine
with an enzyme or substrate. Green goods, e.g. dried grapes,
obtained from SO2 smoke made by burning sulfur in a closed
chamber. Due to the side effects shown when using SO2 gas, it is
advisable to install Na- or K-metabisulphite solutions. In this case
SO2 is slowly released, the bleaching action is reduced and the toxins
and bad taste that often accompanies high gas levels are avoided.
Sulfur dioxide or matabisulphite treatment has some limitations. In
addition to being a danger to workers (including the originator of the
asthmatic reaction), it loses its natural color and can cause corrosion
of cans. It is unfortunate that fruits and vegetables have become
major sources of thiamine, since these vitamins are destroyed by
these chemicals.
Ascorbic acid is a well-known form of sulphites. It is effective in
controlling enzymatic concentration by keeping phenolic substances
in a reduced and colorless state. A concentration of about 0.3%
ascorbic acid in sugar syrup is often required for full functioning.
However, low concentration (approximately 0.1%) is commonly used.
Sugar syrup learns to be nutritious by acting as a barrier to oxygen
entry. Organic acids have a lower pH than the amount of the enzyme
that is most unsuitable.

Q.No.3. How food is heat processed during canning operation? Also

describe factors which effect heat processing. (Marks 05)
Answer: Heat Processing
Processing heat, as in cans, means heating food at a certain
temperature long enough to provide stable content against
pathogenic microorganisms and corrosion. In the field of food
processing water is used to destroy microorganisms. However,
reproduction is completely difficult to achieve with food because the
temperature / time conditions that cause this, severely damage the
structure of the food and nutrients.
The food processor aims to maintain balance when high numbers of
microorganisms are damaged and micro-organisms are adversely
affected. This is called trading interest or heat processing. This can be
described as a treatment aimed at destroying all pathogenic
organisms and major damage with minimal tissue damage and
genetic damage. In addition, small particles that can grow under
subsequent management and storage conditions should also be
removed. Bacteria that survive heat treatment cannot create a
problem, because some treatments given to canned food make them
less effective.
Factors affecting food temperature analysis:
The success of cans depends on how well the temperature is
produced, as well as the level of vacuum inside the container and the
quality of the seal. Food temperature analysis is based on two major
factors that determine the processing requirements of a particular
food. This is disinfection and heat transfer to the container and its
contents.
a. Bacteria of microorganisms:
The environment and the number of microorganisms, the natural
conditions in which microorganisms will be processed by heat and
lime / heat mixing affect the killing of microorganisms during high
temperatures.
Environment and number of microorganisms: General. The most
important germs in the food process are yeast, fungi and bacteria.
Yeast and mildew are easily killed, while bacteria are highly resistant
and require long or high temperatures
Microorganisms live in different parts of the body. They can be
present as very small cells, old cells and in relation to the creators of
the characters, such as letters. Smaller cells are easier to destroy by
the heat followed by older cells: the letters are highly resistant and
therefore difficult to kill. Therefore, foods containing mature cells or
grains will require extensive treatment for the harmful effects of
organic heat.
The number of microorganisms present by heat exchange has a
direct bearing on their destruction. Microorganisms multiply and die
in logarithmic sequence. This means that a certain percentage of
people will die at some point and the same percentage of survivors
will die at the same time, and so on. A large number of species,
therefore, will be a necessary time for their destruction. Therefore, it
is important that the raw materials used in the food processed are
not highly contaminated, rotten or overcooked,
Environmental factors: The composition of food substances affects
the heat resistance of microorganisms. Inorganic salts can increase
or decrease their temperature resistance. Fats, proteins and protein-
rich substances provide some protection for cells and grains and thus
increase their heat resistance. Sugar, in turn, increases heat
tolerance to bacteria, especially yeast and fungi.
The activity of microorganisms is influenced by the pH of food. In
many bacteria that form high resistance to spores and heat occurs
near a neutral pH. Therefore, bacterial grains are more easily
destroyed in fruit products at pH 3.0 than meat or vegetable
products at pH 5.0 or higher. It has been found that all foods with a
pH value below 4.5 (fruits, fruit products) can be processed at a
temperature of 100 ° C. Others such as chicken, meat, fish or
vegetables have a pH above 4.5 (medium and low acid foods)
temperature should be considered at 100 C or higher.
One of the reasons for lowering the temperature to 100 C in acid and
high acid diets is that the acid in the food slows the growth of non-
aciduric bacteria and their grains which can survive heat treatment
at this temperature. Second, even seeds that can be damaged, will
not be damaged because they cannot germinate in such products
(because a single sponge sprouts require a pH, above 4.5). In
addition, bacteria do not usually grow in heavy sugar syrups, which
are widely used in fruit juices. On the other hand, low-fat and low-fat
foods such as meat and vegetables are contaminated with heat-
resistant forms from the animal's body, intestines, soil, etc.
Therefore, high temperatures are required for warming. For practical
purposes, when processing heat the food processor considers pH 4.5
as a food-separating line that can be processed to a temperature of
100 * C or higher.
TIME and temperature relationships: The destruction of
microorganisms depends, in part, on the length of time they are
exposed to certain temperatures. Yeast and fungi are easily
destroyed at 100 ° C or slightly below, while bacteria and their algae
require high temperatures. The destructive effect of heat increases
rapidly as temperatures rise. Therefore, processing temperatures at
121 ° C is much faster than 100 ° C. For example, in low-acid sources
Clostridium botulinum spores are destroyed at 100 * C for 330
minutes, whereas at 115.5 ° C they only need 10 and 121 ° C for only
2.79 minutes. It is less dangerous for food to be exposed to high
temperatures for a while, than for low temperatures for a long time.
The time required to kill microorganisms in an environment of lethal
temperatures is known as the time of death. The relationship
between the number of survivors and the time of exposure to deadly
heat is exactly the same for all living things. This allows for the
preparation of hot breaks for target objects.

b. Hot heating of containers and content:

The effectiveness of food temperature processing depends largely on
the level of heat penetration from the outside inside the container
contents. The heating characteristics of the contents influence the
thermal destruction of microorganisms. Foods are normally heat
processed in hot water or live steam The factors that affect heat
penetration into the food are: -
Nature and size of container: Conventionally in canning, glass and
tin are commonly used in container manufacture. Glass is a bad
conductor of heat and, therefore, food packed in it will take longer
time to heat process than in a similar sized tin can. Pouches take still
less time. Aluminium foil, plastic films and other flexible materials
are also employed for packaging. Usually such foods are first heat
processed and then aseptically filled in these containers.
Since heat has to travel from outside to inside the container and reach
all parts, larger containers require longer time for heating than smaller
ones: the distance from the surface of a large container to the center is
greater than in a small one. This problem posed by the container size
is, in part, eliminated by the agitation provided in agitation-type
retorts.
Kind and consistency of food: Liquid (condensed milk, fruit juices).
Semi-solid (baby foods) or solids suspended in syrup or brine(apple
slices, green beans), or solid pack ( meat, spinach) are canned in the
industry. Heat processing of each varies according to heat
conductivity of the foods. Compactly packed solid food requires
longer processing time at the same temperature than the same food
packed loosely in some liquid; liquid foods need much less time to
attain particular temperature under similar processing conditions.
Type of processing equipment: Since heat has to reach all parts of
the can contents, the type of processing equipment would affect the
heat penetration. Agitating retorts are more efficient than still types in
achieving the same goal.