FDSCTE 2200 Lecture Notes - Lecture 7: Food Preservation, Shelf-Stable Food, Freeze-Drying
11 Sep 2018
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Document Summary
Hurdle technology : uses multiple inhibitory techniques at moderate parameters rather than a single inhibitory technique at an extreme. Food processing: any deliberate change in a food occurring between origin and consumption and the process may be as simple as rinsing and packaging. Preservation: extending the shelf life of the food in a safe and stable form. Safety: removing hazards associated with microbial pathogens. Quality: maintaining taste, aroma, texture, color, and nutrient content. Availability: ensuring consumer access to a wide variety of foods at any time. Sustainability: reducing loss, increasing production, more efficiently using resources. Food is first frozen and then placed in a vacuum chamber that is heated slightly; solutes are trapped when ice is formed, thereby retaining food"s original structure rather than disrupting cell membranes. Freeze-dried foods rehydrate rapidly to 90-95% of their original moisture content: vapor-impermeable packaging is critical to prevent rehydration and oxidation during storage.
