Lectures6&7handout.pdf

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Published on 16 Apr 2013
Department
Course
Professor
Lecture 6/7 - Food Processing!9/27/10!
1!
- matching the supply of food with!
the demand in both time and space!
Goals: !!
Safety - eliminating food hazards!
Adequate shelf-life - limiting spoilage, days to months!
Quality - nutritional and aesthetic (ensuring that the
process doesnʼt affect the quality)!
Availability and Variety!
Convenience!
Favourable economics!
! !- minimizing losses and waste!
With respect to prevention of microbial hazards and
microbial food spoilage, preservation processes are intended
to:!
(1) !Decrease the rate of microbial growth !
!(e.g., refrigeration)!
(2) !Stop microbial growth !
!(e.g., freezing)!
(3) !Destroy or inactivate microorganisms !
!(e.g., heating)!
(4) !Restrict access of microorganisms to the food !
!(e.g., packaging)!
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Document Summary

Matching the supply of food with! the demand in both time and space. Goals: safety - eliminating food hazards, adequate shelf-life - limiting spoilage, days to months, quality - nutritional and aesthetic (ensuring that the process doesn t affect the quality), availability and variety, convenience, favourable economics! With respect to prevention of microbial hazards and microbial food spoilage, preservation processes are intended to: (1) Decrease the rate of microbial growth (e. g. , refrigeration) Restrict access of microorganisms to the food (e. g. , packaging) (2) (3) (4) High temperature (canning, aseptic processing, pasteurization, blanching)! Low temperature (refrigeration, freezing): reduction of water content! Dehydration (spray drying, freeze drying) : oxygen control (packaging), radiation, chemical preservation, solute addition; water activity control (sugar, salt), ph control (acids), preservative"s (nitrate, benzoate, sorbate), biological preservation, fermentations, objectives:, food safety, preservation, sensory quality, enhanced nutritional quality (bioavailability)! Types of heating processes:: blanching ! vegetables! Wilt vegetables to facilitate packaging prior to freezing or canning: pasteurization!

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