Food Technology and dairy

products

Instructor
Aref Alsakka
Lecture
1
Food preservation by use of low
temperature
Low temperature preservation principle reducing the
microbial activity by subjecting to low temperature
condition
All metabolic activities of microorganism are catalyzed
by enzymes
Enzyme reactions are dependent on temperature the
low temperature slows down enzyme activity , thereby
brings about reduction in microbial activity .
The reduced microbial activity prologs shelf life of
food .
Methods of low temperature preservation
Low temperature preservation is generally
attained by employing three different
temperature conditions . They are :
Chilling temperature : keeping foods at 10_ 15 “c
( slightly above refrigerated temperature )
Refrigerator temperature : keeping foods at 0_7”c
Freezer temperature : storage of foods below
– 18”c
Chill storage of food
Chill storage temperature of food is reduced close
to freezing point of water ( 0”c )
delays both biochemical and bacteriological
processes, thus prolongs shelf life
Deteriorative changes are retarded as long as low
temperature is maintained.
This ensures preserving natural nutritional
properties of food
factors influencing of chilled food
Quality of chilled food depends upon factors as :
Raw material quality
Method and duration of chilling
Efficiency of storage method
Chilling can be achieved by use of ice ( crushed /
flake ice ) and use of homogenous coolant ( cold
air or cold liquid ), and refrigerated temperature
Use of cold liquid may be in the form of chilled
freshwater for light chilling brine to attain
temperature of 0-1”c
Bacteria associated with low temperature
Gram negative bacteria are more common than gram
positive
Growth at temperature below 0”c mainly yeasts and
molds than bacteria because of low water activity.
The lowest recorder temperature for growth of
microorganism in food is -34 “c , by yeast.
Common bacterial genera associated with chilling
temperature condition of foods are : Acinetobacter,
Aeromonas , Enterococcus, Pseudomonas, Vibrio,
Enterobacter,
Achromobacter,Flavobacterium,Micrococcus etc.
 B preservation by freezing

Freezing- lowering of temperature of food to -

20°C and storage at same
temperature

At this temperature the water in food as well as in

microorganism is converted to
ice crystals which affect fluidity of cell
This ensures prolonged shelflife as microbial
activity is completely stopped at this
temperature condition.
Freezing is achieved by

-Quick freezing: where temperature is Iowered to -20°C within 30 min

- Slow freezing: where temperature is lowered to -20°C within 3*72
hours

Quick freezing is more advantageous than slow freezing

During freezing water in food is converted to ice crystals of variable
size.

Freezing also brings about changes in properties of food such as pH,

titratable
acidity, ionic strength, viscosity, osmotic pressure, freezing point, O/R
potential
etc
Comparison of effect of freezing
methods on microorganisms
Slow freezing Quick freezing

Large ice crystals formed Small ice crystals formed

Break down of metabolic rapport and Suppresses microbial metabolism

causes cell damage
Longer exposure to injurious factors
Brief exposure to adverse conditions

Gradual adaptation No adaptation to low temperature

No thermal shock effec Causes thernmal shock to microbes

Accumulation of concentrated solutes No protective effect

with beneficial effects
:Shelf life of frozen foods

• Frozen foods storage-lose original flavor and

texture after thawing
Freezer life for frozen foods is determined based •
,on texture, flavor, tenderness
color and nutritional quality upon thawing and •
cooking
• Freezer life of frozen stored food does not
depend on microbiology of frozen foods
Effect of freezing on microorganisms
Freezing causes sudden mortality immediately on
freezing, varying with microbial species
The surviving microorganisms die when stored in
frozen condition
Decline in microbial number is rapid at
temperature below freezing point (-2°C)
than at lower temperature, and is slow below-
20°C
Cocci are more resistant than Gram negative
bacteria
Removal of microorganisms
(a) Filtration
The only successful method for complete removal
by using a pre-sterilized filters e.g. in fruit juices,
soft drinks and water

(b) Centrifugation
Not very effective because not all microorganisms
are removed,
examples: Treatment of drinking water- remove
heat resistant
bacteria from milk
Removal of microorganisms
(c) Washing
Especially helpful in removing soil
microorganisms from fresh
fruits and vegetables that may be resistant to heat
process during
canning.- water not contaminator
(d) Trimming
Trim away spoiled portions of a food
Food preservation in high temperatures

Temperature and time used in heat processing

will depend on :
(a) The effect of heat on the food
(b) Other preservative methods employed
Treatment.
Classification of heat treatments used on foods
(a) Pasteurization (below 100°C)
(b) Heat at 100°C
(c) Heat> 100°C
Pasteurization
Pasteurization
is important when:
a) Heat treatment will not harm the quality of product
(b) Main spoilage microbes are not very heat resistant
e.g. yeast in fruit juices

(c) Kill pathogens

(d) Any Surviving organisms will be treated with other

preservative methods

(e) Competing organisms are to be killed, allowing a

desired fermentation
b) Heating at about 100°
Sufficient to kill all microbes but not
spores,
Many acid foods are successfully
preserved at100 C.
Methods
Boiled Immersion Baking
Simmering Roasting
Frying Blanching
Exposure to flowing steam
C) Heating above 100C

121 °C. 1 atm.

Commercial sterility: include heating foods at high temperature for a

short time e.g. ultra heat treatment.

.All commercially sterile foods should be stored in cool, dry, place to

prevent any viable thermophilic spores from germinating and cause,
spoilage to the foods.

Ultra Heat Treatment: Treatment of milk by heating at 150C by

steam injection followed by 'tlash evaporation' of the condensed
steam.
Objective of heating foods
(a) To destroy pathogens and spoilage microorganisms
(b) To destroy toxin present in foods
(c) To destroy the vegetative cells and spores of yeast,
bacteria and moulds
(d) To destroy undesirable enzymes this can affect the
quality of foods.
(e) To control the growth of surviving microorganisms
(f ) To retain the acceptance and nutritional quality of
foods
(g) To reduce competition
Canning process

.Preservation of foods in sealed

containers followed by application of
heat treatment.
Canning (also known as hermetically
sealed containers) is done in tin cans,
glass containers, aluminum and
plastic pouches
Types of spoilage in canned food depends on the type of
:microorganisms involved

1. Thermophilic bacteria and spores

These bacteria can cause 3 types of spoilage
especially
when cans are kept at > 43C.
(a) "Flat-sour" spoilage
(b) Thermophilic Anaerobe Spoilage
(c) Sulphide stinker spoilage
Mesophilic bacteria .2

(a) Bacillus spp.

(b) Clostridium spp.
e.g.: C. sporogenes.
3. Non-spore forming
bacteria
E.g. Streptococcus, micrococcus etc. which will
produce acid and gas.
4. Moulds and Yeasts
can be killed by mild heat
 Drying

A. Drying
Methods which lower the water content of food to a point where
the activities of
enzymes and food spoilage and food poisoning microorganisms
are destroyed
inhibited.
The lower the water activity of food, the greater is the inhibition.
If Aw is between 0.75 -0.70, the spoilage is delayed. If Aw is 0.65,
the spoilage is
most unlikely to ocur up to 2 years.
Molds and yeasts are more important in spoilage dried foods
since bacteria require
higher water content for growth.
e. g. Streptom yces rouxii Aw 0.65