Changes of

Nutrients, Physical
and functional
properties of food
as a result of
processing
operation and its
management
 Group 03
Name Registration
Debjuti Paul 2019337053

Md. Hasanur Rahman 2019337054

Ritu Sarker 2019337055

Md. Mahidul Islam Mridul 2019337056

Md. Muhtashim Ishraq Ali 2019337057

Md. Kausar Mehedi 2019337058

Asmaul Hosna Ema 2019337059

Md. Mubarok Hossain Saimoon 2019337060

 TABLE OF CONTENTS

Changes During
01 Introduction 04 Processing

Changes During
02 Physical Properties 05 Managements

03 Functional Properties
Introduction 01
 Introduction
What is nutrient?
Nutrients are molecules in food that all organisms need
to make energy, grow, develop, and reproduce.
 Introduction
Food processing, any of a variety of operations by
which raw foodstuffs are made suitable for
consumption, cooking, or storage.
Processing (including preparation) makes food:
● healthier
● Safer
● tastier
● more shelf-stable
While the benefits are numerous, processing can also
be detrimental, affecting the nutritional quality of
foods
Methods of Food Processing
Physical Properties of
Food 02
Physical properties of foods

● Color
● Structure
● Texture
● Rheology
● Interfacial properties
● Composition
● Freezing, Melting, and Boiling Point etc.
Functional Properties
of Food 03
Functional Properties of Foods

● water absorption and retention

● Solubility
● Gelation
● viscosity
● emulsification,
● foam formation
● flavor-binding properties
● enzymatic browning
Changes During
Processing 04
 Changes During Canning
● Changes of Nutrients:
○ Vitamin retention in canned products
○ Exceptions include sodium or other minerals that may be added during
processing.
● Changes of Physical and Chemical properties:
During canning due to heat treatment the physical and chemical
properties of food become change.
○ Among physical properties wilting of vegetables, lose of texture of
various food are highly recognized
○ Among the chemical properties oxidation of lipid, and reaction among the
other food properties such as protein, carbohydrate
 Changes During Fermentation
● Changes of Nutrients:
○ increases nutrients digestibility and availability.
○ improved functional bioactivities.
○ sourdough fermentation increases the presence of bioactive components such
as antioxidant, antihypertensive etc.
● Changes of Physical properties:
○ improves the aroma, odor scores and textural quality
● Changes of Functional properties:
○ The hardness and cohesiveness decreases
○ sourdough fermentation improves foods’ shelf life
 Changes During Drying
● Changes of Nutrients:
○ Drying food preserves nutrients and protects it by removing the moisture.
○ It also destroys some nutrients like vitamin C, removing water
concentrates what’s left, along with other nutrients.
○ Dried fruit is low in fat and rich in nutrients.
● Changes of Physical properties:
○ food product losses its natural color and aroma.
● Changes of Functional properties:
○ Many fruits contain an enzyme (polyphenoloxidase) that darkens the fruit
flesh when the fruit is exposed to air. To prevent the fruits from darkening
when dried, the fruits are treated with sulfur compounds known as sulfites
 Changes During Blanching
● Changes of Nutrients:
○ Loss of Water-Soluble Nutrients such as vitamins C, B and minerals
like potassium
○ Enzyme Inactivation which helps to stop undesirable changes in
color, texture, and flavor over time
● Changes of Physical properties:
○ Texture Modification.
○ Color Preservation
● Changes of Chemical properties:
○ Pectin and Lignin Changes
○ pH and Acidity
○ Maillard Reaction
 Changes During Emulsion
● Changes of Physical properties:
○ When heat is gently applied, the emulsion becomes soft solids.
○ During emulsification milk proteins adsorb at the interface or at the
surface of the oil droplets.
● Changes of Functional properties:
○ Sodium caseinates, whey protein isolates or whey protein
concentrates are mainly used for emulsification because of their
excellent surface-active properties
Changes During
Managements 05
 Changes During Packaging

● heavy metals such as mercury, lead, cadmium, and

hexavalent chromium destroy the quality of food and
decrease its nutritional value.
 Changes During Storage
● Changes of Nutrients:
○ degradation of pigments
○ vitamin loss
○ residual enzyme activity
○ lipid oxidation
● Changes of Physical properties:
○ the highest incidence of recrystalization is migratory, resulting from
fluctuations in storage temperature which causes freeze burn and changes
food color and texture
● Changes of Functional properties:
○ Modified atmosphere packaging (MAP) packaging method played a
positive role in the inhibition of myofibril degradation and oxidation.
 Changes During Transportation
● Changes of Nutrients:
○ The damage generated during transportation can influence sugar and acid
content.
● Changes of Physical properties:
○ Ripening
○ core breakdown
○ the firmness state of fresh fruit and vegetables.
Thank You