FOOD 2010 Lecture Notes - Lecture 7: Unit Operation, Pasteurization, Food Preservation
9 Jan 2017
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Document Summary
Most food processing is made up of a series of physical processes that can be broken down into a basic number of operations. Unit operations: material handling, cleaning, separating, size reduction, fluid flow, mixing, heat transfer, concentration, drying, forming, packaging, and controlling. Most food processing is a combination or overlap of unit operations. Irradiation: not new, it has not been widely used b/c it lacks customer acceptance. But, recent outbreaks attributed to bacterial contamination have made people more interested in it. In canada: irradiation is permitted for potatoes and onions to inhibit sprouting, what and flour to control insect infestation, and spices to reduce microbial load. Heat can be used to create varying degrees of preservation like sterilization, commercial sterility, pasteurization, and blanching. Commercial sterility: the condition where all pathogenic and toxin-forming organisms have been destroyed. Pasteurization: a comparatively low-energy thermal process with two main objectives: Destroy all pathogenic microorganisms that might grow in a specific product.
