Module 6 THERMAL PROCESSING/ HEAT APPLICATON

The use of high temperatures to preserve and ensure the safety of food
Thermal processing is one of the most widely used unit operations
Hot Filling means heating the food to a target temperature

There are two main temperature categories employed in thermal processing: (PS)

1. Pasteurization involves heating liquids at high temperatures for short amounts of time.

Methods of Pasteurization

 Batch Holding Method- is the most commonly used method in households. liquid is heated 63oC in 30 mins
Products eg: vinegar, juice, and milk. (can be High-temperature short time (HTST) method.)
 High-Temperature Short Time (HTST) Method - It is more commonly used in commercial operations.
Liquid is heated to at least 72oC in 15 seconds.
 Ultra-High Temperature (UHT), which you may see on the packaging of milk
higher temperatures and shorter times e.g. 135oC for 2 to 5 seconds.
Milk and Juice are also processed by HTST.

2. Sterilization means no viable microorganism is present

3 kinds of Sterilization
 Water bath processing or open kettle processing (100oC) -used for acidic foods
 Pressure processing (retorting) -for low acid food (pH above 4.5)
 Aseptic Processing-the product and the container are sterilized separately

Thermal Process Requirements

Objectives in Canning low acid food:
1. Consumer safety from botulinum poisoning
2. Prevention of spoilage

Canning Equipment (BPDSADW)

 Boiler- A double boiler is a boiler with a detachable upper compartment heated
 Pressure Canner - a sealed pot that has a dial that indicates the pressure inside it
 Dial gauge- has a needle that moves along a numbered scale
For low acid foods (vegetables, fish and meat preparation s with pH above 4.5).
 Steam Venting- It is done to allow air to escape and to reach pressure.
 Adjusting Temperature and Pressure- Pressure is normally set to 15 psi but this can be changed based on
the recipe.
 Depressurizing- Contents tend to break apart because of rapid depressurization.
 Water Bath. Large deep kettle with cover and rack to hold the jar.
 Heating Characteristics of Food. (CCC)
 Convection heating-occurs when there is a movement of food material inside the container.
 Conduction- the food particles cannot
 Combination- this occurs when the texture of food changes from being more fluid at first then thickening as
it is heated.

Process Schedule (TS)

 Thermal Process Schedule indicates a standard format for identifying and specifying
 Scheduled processes are developed only by experts in thermal processing

Canning at High Altitudes More than 300 meters (about 1000 feet), the process time indicated at sea level must be
adjusted.
Containers. - Small scale operators use glass jars
Canning jars. Recycled jars maybe used but the lids should be new because caps cannot insure proper sealing.
Canning lids. A good lid has a sealing compound throughout the inside portion with lid.
The Canning Operations
Canning is the process in which foods are placed in cans or jars with lid on
The vacuum seal prevents other microorganisms from decontaminating the food within the container.

Raw Materials Handling

 Observe hygienic practices under Good Manufacturing Practices (GMP) and Hazard Analysis and
Critical Control Point (HACCP).
 Adopt the Garbage in garbage out (GIGO) paradigm.

Pre-treatments. It covers the range of operations involving preparation

Examples:
Fishery products- washing, gutting, washing, nobbing, filleting, shucking, shelling, cutting, brining, and dipping.
Fruits and vegetables: -washing, trimming, cutting, blanching, and sometimes pulping.
Pre-cooking- This is needed and is carried out in various ways
Filling. Fill weights and fill temperatures are monitored
Cold Filling is also done for some products
Exhausting. The removal of air from the food in the container
Sealing. A successful seal is an essential factor in canning
Cooling. Cans should be rapidly cooled to 40C