FNH 200 Chapter Notes -Food Preservation, Ultra-High-Temperature Processing, Niacin

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 200
• Professor: Nooshin Alizadeh- Pasdar

Document Summary

Module 11: effects of food processing operations on nutrient retention in. Effects of preservation practices on nutrient content of foods. Food preservation: prevent normal spoilage of perishable foods with max retention of food quality (aesthetics, nutritional properties) Rate of deterioration depends on several factors (light, oxygen, temperature, ph, etc. ) True that nutrients are lost during processing of foods; however, methods that favor max retention of aesthetic attributes also favor retention of nutrients. Most cases, significant proportion of nutrients retained after processing. Loss of some nutrients during processing better than losing 100% nutrients when food spoiled. Nutrient loss also occurs outside of processing, during normal storage in fridges, cooking. Extent of nutrient loss depends on : Solid of liquid; acidity; moisture; chemical composition; food additives; preservatives. Type of processing (thermal, low temp, dehydration, etc. ) Severity of process (eg. blanching vs. pasteurization vs. commercial sterilization) and exact conditions. Environmental conditions (temperature, light, oxygen, moisture, etc. )