Use of high temperature

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 USE OF HIGH TEMPERATURE

 Heat energy widely used for:

 Food processing
 Food preservation
 Cooking
 Heat processing - aimed at destroying:
Pathogenic microorganisms
Spoilage microorganisms

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 USE OF HIGH TEMPERATURE

 Techniques and processes in which heat

energy applied as high temperature include:
 Cooking
 Blanching
 Pasteurization
 Sterilization.

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 Cooking

 Cooking - includes heating food to alter its:

Colour
Flavour
Texture
 Improves digestibility of food components
 Destroys:
Enzymes
Microorganisms
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Cooking
 Home cooked food
Do not keep for long time
Always left in utensils not hermetically sealed
Cannot prevent recontamination
 Cooked foods have comparatively longer shelf
life than uncooked ones.

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 Cooking
 Forms of heating methods in cooking:
Baking
Boiling
Broiling
Roasting
Frying
Stewing
Steaming
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Cooking
 Cooking methods:
 Direct exposure of food to heat source:
 Dry cooking – grilling, roasting
In suitable liquid medium:
 Water – Boiling, stewing,
 Steam - Steaming
 Cooking fats - Frying

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Cooking
 Boiling, stewing and steaming:
Carried out at:
 Boiling temperature of water or
 Higher if pressure cooker employed
 Baking, broiling and roasting:
Employ dry heat
 Frying:
 Process conducted in fat or oil
 Temperatures more than 100°C attained.
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BLANCHING
 Blanching commonly applied to plant materials
 Aim - Destroy some enzyme systems prior to:
 Canning
 Cold storage
 Freezing
 Dehydration
 Heat energy applied through medium of water
or steam
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 PASTEURIZATION

 Pasteurization - heat treatment designed

primarily to kill vegetative forms of microbial
cells in liquid foods
 Objectives - Vary from food to food
 Eliminate all pathogenic and non-sporing
organisms
 e.g., in milk object to destroy pathogenic
bacteria, especially Mycobacterium tuberculosis
responsible for tuberculosis in man
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PASTEURIZATION
 Pasteurization temperature varies with:
 Type of food
 Length of time to be exposed
 Heat resistance of spoilage or pathogenic
microorganisms required to be killed
 Pasteurized foods:
Only reasonable extended shelf life
Supplemented by other methods of food
preservation - storage at low temperature or
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sealing in anaerobic environment

 Pasteurizers
 Types of pasteurizers:
Continuous
Discontinuous or batch type
 Continuous pasteurizers:
Single metal tube
Small metal tubes
Series of hollow, jacketed plates - through
which liquid food flows
 Heated to desired temperature by steam or hot
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water that passes through a jacket

 Continuous Pasteurizers

 Plate pasteurizers generally preferred

 Tubular type also used - cleaned in-line
 Food heated in these pasteurizers at:
Low temperature for long-time (LTLT) or
High temperature for a short time (HTST)

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Continuous Pasteurizers

 LTLT process
Usually temperature between 65 to 75°C
employed
Most fruit juices held for about 20 minutes
Greater damage to food constituents occurs
 HTST process
Comparatively higher temperatures used
Food held for very short time
Milk, e.g. pasteurized at 72°C for 15 seconds
Fruit juices at 82 to 91°C for few seconds
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Continuous Pasteurizers

 Ultra high temperature (UHT) process

 Also called flash pasteurization
 Fruit juice momentarily subjected to 116°C
and cooled to 88°C before filling
 Higher temperatures for short periods:
 Effective in destroying microorganisms
 Less adverse changes in foods
 LTLT process - more damage to food
constituents than in HTST process.
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 3.3.1 Continuous Pasteurizers
 Food also pasteurized after filing into bottles or
cans
 Normally a continuous process
 Done mostly in:
Hot water bath or
Atmosphere of live steam.

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Discontinuous Pasteurizers

Discontinuous pasteurizers:
 Consist of steam jacketed kettle or tank
 Equipped with steam coils
 Food (juice, milk) placed in kettle
 Heated to:
 desired temperature
 for required length of time

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Discontinuous Pasteurizers
 Disadvantages - Local overheating of small
portions may occur
 Food exposed to oxidation during
process
Prolonged heating causes injury to:
Colour
Flavour
Nutrients.
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 3.4 CANNING
Definition
 Method of food preservation in which food
contained in a permanently sealed container is
subjected to an elevated temperature for a
definite period of time and then cooled

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3.4 CANNING – Overall Effect
 Spoilage organisms present destroyed by heat
 Hermetic seal of container prevents fresh
contamination
 Surviving microorganisms unable to grow
Unfavourable conditions prevail inside
container

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Canning

 Traditional method of canning:

 Involves several distinct unit operations.
 Special canning techniques
 Food heated before filling into pre-sterilized
containers

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 3.4.1 Preparation of Raw Materials
 Raw materials require preparation to make fit for
human consumption
 Food processor ensures that raw materials properly:
Handled
Sorted

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3.4.1 Preparation of Raw Materials
 Inedible parts removed:
 Peeling Pitting
 Coring Stemming
 Trimming Shelling
 Dressing
 Size reduced to:
Suit consumer demand
Market requirements
Heat processing parameters.
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3.4.1 Preparation of Raw Materials
 Fruits and vegetables:
 Washed
 Normally peeled
 Leafy vegetables stemmed
 Seeds and other inedible parts removed
 Some fruits halved - guava, pears, apricots
 Others sliced or diced - mango, banana,
pineapple

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3.4.1 Preparation of Raw Materials
 Animals:
 Slaughtered
 Skinned
 Carcass cut into small pieces
 Birds:
 Slaughtered
 Defeathered
 Eviscerated
 Fish eviscerated
 Cut into small pieces - tuna
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 Packed whole - sardines.
 3.4.1 Preparation of Raw Materials
 Some fruits and most vegetables blanched
inactivate food enzyme systems or
 Treated with sulphites or other chemicals
 Beef, mutton - No such treatment
 Birds - chicken, duck may be passed over
flame
singe off tiny hairs that remain after
removal of feathers

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3.4.2 Filling

 Cans or glass jars normally washed

subject to steam jets prior to filling
 Process ensures removal of adhering
contaminants


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 3.4.2 Filling
 Filling done manually or by automated
machines
 Small scale or at home:
 all products filled into containers manually
 Industry employs both manual and automated
filling techniques depending upon:
raw material
grade of product
 Fancy grades still filled manually
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3.4.2 Filling

 Most fruits and small vegetables:

Automated machines employed
 Liquid products - milk, carbonated beverages,
fruit juices, squashes:
Invariably filled by automated machines in
the industry.

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 3.4.3 Syruping and Brining
 Spaces in between pieces of food filled by a
suitable liquid
 Facilitates further processing
Fruits - sugar syrup used
Vegetables and meat - brine added
Fish - brine, oil or tomato sauce
 Filling usually by automated machines
 Small scale – filling done manually
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3.4.3 Syruping and Brining
Functions
 Facilitate heat transfer during processing
 Improves taste of canned product
 Fills up inter-spaces between food pieces
 Drives air out
 Can also be used as carrier of additives such
as colour and flavour.

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 3.4.3 Syruping and Brining
 Filling - Syrup or brine at 79 to 82°C
Hot liquid helps drive out some entrapped air
 Suitable headspace, 0.3 to 0.5 cm (1/8 to 3/16
inch) left in can or jar:
 When closure finally accomplished, this
space will help in further processing
 Create vacuum
 Reduce strain on container during heat
processing
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 3.4.3 Syruping and Brining
Syrup
 Prepared by dissolving sugar in hot water
 Unrefined sugar avoided
 contains sulphur that forms hydrogen
sulphide
 results in black deposit of metallic sulphide
in cans
 also hastens corrosion of cans

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3.4.3 Syruping and Brining
 Concentrations of sugar syrup varies from:
 product to product
 grade to grade
 Usual range - 20 to 40%
 Higher concentration for expensive
grades
 Lower for cheaper grades of product

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3.4.3 Syruping and Brining
 Canning fruit pieces
Pineapple slices or mango cheeks:
 Processor may prefer to add some fruit juice
 reduces cost of sugar
 adds extra natural flavour to product
 Juice obtained as a by-product

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 3.4.3 Syruping and Brining
Measuring Concentration of sugar in syrup
 Brix and Balling hydrometers give percent
sugar in syrup
 Brix scale calibrated to read percent by weight
of sucrose in a solution at 20°C
 Balling measures at 17.5°C
 Baume hydrometer has scale ranging from 0 to
70 degrees.
 Relation between Brix and Baume scales exists
– Tables available
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3.4.3 Syruping and Brining

 Different refractometers in use

 Employ principle of refraction to measure
sugar concentration in solutions
 Abbe refractometer most widely used in
canneries
 Hand refractometers give sugar
concentration at room temperature
Table models adjusted to any desired
temperature.
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 3.4.3 Syruping and Brining
 Canning of vegetables
Brine or common salt solution added
 Salt be at least 99% pure NaCl
Iron compounds in salt cause discolouration
of brine
 result in blackening of product
Calcium salts give white precipitate

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3.4.3 Syruping and Brining
 Brine tested by hydrometer commonly called
Salometer
 Brine solution containing 26% salt gives
Salometer reading of 100 units
 Concentration of common salt varies from 1 to
3% depending upon product
 In corn and peas - brine may contain small
amount of sugar, usually between 3 to 10%
Sugar improves taste by its mellowing action
on salt.
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 3.4.4. Lidding and Clinching

 Lidding - Closing end or lid placed on open end of

can without sealing it to rest of can body
 Process known as Lidding
 During subsequent exhausting operation, danger
that lid may fall off and can contents spilled over
 To avoid, some canners prefer to clinch lid to can
body
 In this operation curl of can end engaged with
flange of can by action of first set of rollers in a
double seamer.
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3.4.4 Lidding and Clinching

Fig 3.1 Basic seamer design

showing the position of the first
operation sealing roller (a) and
the second operation seaming
roller (b).

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3.4.5 Exhausting and Vacuuming
 Can contents contain air in spaces between
food particles and tissues of product
 Air in can:
causes corrosion of tin plate
aids oxidation processes in food
encourages germination of bacterial spores
that survive commercial sterilization
 Hence undesirable to leave air in can
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3.4.5 Exhausting and Vacuuming
 Air removed by exhausting or mechanical
means - vacuuming
 Vacuum created inside can
 Can ends remain concave
 Gives consumer indication of soundness of
contents
production of gas and bulging of can ends
accompany some kinds of spoilages of
heated canned foods
 Vacuum also prevents undue strain on can
during subsequent heat processing.
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3.4.5 Exhausting and Vacuuming
 Equipment used for exhausting
 1. Simple exhaust box
 consists of narrow, shallow, rectangular
metal box though which passes steel cable
that carries cans
 Known as cable exhaust box

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3.4.5 Exhausting and Vacuuming

 2. Modification - cable replaced by chain

conveyor – Chain exhaust box
 Speed of cable or chain regulated depending
upon:
 size of container
 type of product

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3.4.5 Exhausting and Vacuuming
 3. Disc exhaust box
 Rectangular metal box in which several rows of
large metal discs fitted
 Curved iron rods above discs guide cans through
equipment
 Cans travel down one row of discs and back next
 Number of rows and length of exhaust box vary
according to capacity desired and nature of
product to be exhausted
 Cans carried through atmosphere of live steam
allowed through openings at various points
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3.4.5 Exhausting and Vacuuming

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 3.4.5 Exhausting and Vacuuming
 Usual exhausting temperature for fruits - 82 to
96°C inside the exhaust box
 When can centre temperature reaches 77 to
82°C, cans exhausted
 Length of time depends upon:
type of product
type and size of container
 Exhausting temperatures for some selected
fruits and vegetables given in Tables 3.3 and
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3.4.
 3.4.5 Exhausting and Vacuuming
 Modern canneries
 steam flow closure or vacuum closing machines
replaced exhaust box
 Both these help to create vacuum in can

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 3.4.5 Exhausting and Vacuuming
 Home scale
 1. Prepared material (apple slices or mango
pieces) placed in vessel
 Syrup added
 Heated to desired temperature (82 to 96°C)
 Filled hot in cans or jars
 Sealed immediately
 Steam appears at surface, leaves vacuum after
condensing
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3.4.5 Exhausting and Vacuuming
 Home Scale
 2. Food placed in container
 Syrup or brine added
 Headspace left
 Containers placed in water bath
 Level of water about 2.5 cm below top of jar or
can
 Water heated to desired temperature for
specific time
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 Containers sealed airtight

 3.4.5 Exhausting and Vacuuming

 WARNING
 Only acid and high acid foods be canned or
bottled at home
 Processing of low and medium acid foods be
left to experts.

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 Exhausting temp for fruits
Processing time (minutes)
of cans at 100°C
Exhausting
Product
Temperature (°C)
No. 2 No. 2½ No. 10

Apples 88 10 15 20

Apricots 71 25 35 40

Grapes 77 12 15 20

Guava 88 16 20 25

Mangoes 77 15 20 30

Peaches 71 25 35 45

Pears 71 20 30 40

Pineapples 71 20 30 40

Plums 82 15 20 35

Strawberries 77 8 8 10

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Tomatoes 60 10 10 15
Exhausting temp for vegetables

Processing time (minutes) of cans at 100°C

Exhausting
Product Temperature
(°C) No. 2 No. 2½ No. 10

Beans, green 60 18 25 30

Brinjal 71 25 30 60

Cabbage 66 35 25 40

Carrots 66 20 20 27

Cauliflower 66 20 20 30

Mushrooms 66 25 30 50

Okra 77 20 25
35

Peas, green 60 15 18
23

Potatoes, sweet
77 40 45 60

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Potatoes, white
71 20 25 32
3.4.6 Sealing
 As soon as cans emerge out of the exhaust
box, these are hermetically sealed with the help
of a can-sealing machine, called the double
seamer
 Hermetic seal consists of double seam
 First seaming operation - curl of can end
engaged with the flange of can
 Good first operation seam has body hook
approximately parallel to the cover hook
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3.4.6 Sealing
 Second operation designed to compress and
smooth out the first operation
 During both operations, considerable pressure
exerted on can end, can body and sealing
compound
 Pressure forces sealing compound into voids of
seam
 Forms strong mechanical structure - air- and
water-tight
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3.4.6 Sealing

 Glass containers
 Cap may be screwed on
 Some jars sealed under vacuum — vacuum
inside jar retains cap in such cases.

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