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3-1introductiontofoodprocessing-100302145900-phpapp02.pdf

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Arti Mahajan

Food processing extends the edible time frame of foods through various preservation methods like drying, salting, curing, fermentation, freezing, smoking, canning, pasteurization, refrigeration, and freezing. These techniques work by inhibiting the growth of microorganisms through moisture removal, salt or chemical addition, lowering the temperature, or changing the environment. Proper food safety involves identifying and controlling hazards like pathogenic bacteria at each stage of production using techniques like HACCP and ensuring foods do not remain in the temperature danger zone where bacteria proliferate rapidly.

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Introduction to Food Processing
Why process foods? • Extend edible time frame -Preservation • Make better tasting foods • Make more varieties of food • Convenience
Drying • Extraction of moisture by sun, air, heat or vacuum to inhibit the growth of molds, bacteria and yeasts – Name 3 dried foods
Salting • The addition of salt or a brine solution to foods to decrease the activity of molds, bacteria and yeasts. – Name 3 salted foods
Curing • The addition of a chemical compound (sodium nitrate or sodium nitrite) to food to slow the growth of bacteria. – Name 3 cured foods
Fermentation • The use of special bacteria, molds or yeasts to prevent spoilage by converting the elements of food that spoil easily to stable elements that act as preservatives. – Name 3 fermented foods
Freeze Drying • The freezing of food and the subsequent removal of water from the frozen food through the use of heat and a vacuum.
Smoking • The addition of smoke and heat to preserve food by the action of the chemicals from the smoked wood and the partial drying of the food. – Name 3 smoked foods
Canning/Aseptic Packaging • The packing of food in a container, sealing the container and heating it to sterilize the food. – Name 3 canned foods
Pasteurization • The heating of milk and other liquids which reduces the number of disease- producing bacteria. – Name 3 pasteurized foods
Refrigeration • The lowering of the temperature of food to inhibit the growth of bacteria, molds and yeasts. – Name 3 refrigerated foods
Freezing • The lowering of the temperature of food to temperatures below 28 degrees F to stop the growth of bacteria, yeasts and molds and to kill parasites. – Name 3 frozen foods
Food concentration • Heating food until it boils and removing the water or partially freezing food and removing water in the form of ice crystals. – Name 3 concentrated foods
Irradiation • Passing energy through food to destroy insects, fungi, or bacteria that cause human disease or cause food to spoil. – Name 3 irradiated foods
Food Safety • HAACP: Hazard Analysis Critical Control Point • What safety risk is present for each food – Pathogenic microorganisms • Bacteria, viruses – Spoilage microorganisms • Fungi, bacteria • What foods are at greatest risk for contamination?
Most important qualities to control • pH – Bacteria thrive in a pH neutral environment (7) – Items with pH above 8 tend to be very bitter & toxic – Foods with pHs below 6 tend to be tart or sour 1 7 14 Bacteria Yeast/Fungi
Qualities to control • Temperature • 40 – 140°F = the temperature danger zone – Rapid multiplication of microorganisms • <40°F very slow growth • <28°F – no growth – no death • >140°F – death of microorgamisms
Qualities to Control • Moisture content & Protein content • Bacteria need a high moisture content • Fungi can grow in lower moisture – Dry foods won’t make you sick – Dry foods do spoil • Bacteria need protein, fungi less so – Candy & carbohydrates may spoil but don’t won’t make you sick
Food Deterioration • Enzymes break down proteins over time – Must deactivate enzymes before food can be stored – Heat destroys enzymes • Fats and oils can oxidize in storage – Gives off flavors – Need airtight packaging or antioxidant additives

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3-1introductiontofoodprocessing-100302145900-phpapp02.pdf

  • 2. Why process foods? • Extend edible time frame -Preservation • Make better tasting foods • Make more varieties of food • Convenience
  • 3. Drying • Extraction of moisture by sun, air, heat or vacuum to inhibit the growth of molds, bacteria and yeasts – Name 3 dried foods
  • 4. Salting • The addition of salt or a brine solution to foods to decrease the activity of molds, bacteria and yeasts. – Name 3 salted foods
  • 5. Curing • The addition of a chemical compound (sodium nitrate or sodium nitrite) to food to slow the growth of bacteria. – Name 3 cured foods
  • 6. Fermentation • The use of special bacteria, molds or yeasts to prevent spoilage by converting the elements of food that spoil easily to stable elements that act as preservatives. – Name 3 fermented foods
  • 7. Freeze Drying • The freezing of food and the subsequent removal of water from the frozen food through the use of heat and a vacuum.
  • 8. Smoking • The addition of smoke and heat to preserve food by the action of the chemicals from the smoked wood and the partial drying of the food. – Name 3 smoked foods
  • 9. Canning/Aseptic Packaging • The packing of food in a container, sealing the container and heating it to sterilize the food. – Name 3 canned foods
  • 10. Pasteurization • The heating of milk and other liquids which reduces the number of disease- producing bacteria. – Name 3 pasteurized foods
  • 11. Refrigeration • The lowering of the temperature of food to inhibit the growth of bacteria, molds and yeasts. – Name 3 refrigerated foods
  • 12. Freezing • The lowering of the temperature of food to temperatures below 28 degrees F to stop the growth of bacteria, yeasts and molds and to kill parasites. – Name 3 frozen foods
  • 13. Food concentration • Heating food until it boils and removing the water or partially freezing food and removing water in the form of ice crystals. – Name 3 concentrated foods
  • 14. Irradiation • Passing energy through food to destroy insects, fungi, or bacteria that cause human disease or cause food to spoil. – Name 3 irradiated foods
  • 15. Food Safety • HAACP: Hazard Analysis Critical Control Point • What safety risk is present for each food – Pathogenic microorganisms • Bacteria, viruses – Spoilage microorganisms • Fungi, bacteria • What foods are at greatest risk for contamination?
  • 16. Most important qualities to control • pH – Bacteria thrive in a pH neutral environment (7) – Items with pH above 8 tend to be very bitter & toxic – Foods with pHs below 6 tend to be tart or sour 1 7 14 Bacteria Yeast/Fungi
  • 17. Qualities to control • Temperature • 40 – 140°F = the temperature danger zone – Rapid multiplication of microorganisms • <40°F very slow growth • <28°F – no growth – no death • >140°F – death of microorgamisms
  • 18. Qualities to Control • Moisture content & Protein content • Bacteria need a high moisture content • Fungi can grow in lower moisture – Dry foods won’t make you sick – Dry foods do spoil • Bacteria need protein, fungi less so – Candy & carbohydrates may spoil but don’t won’t make you sick
  • 19. Food Deterioration • Enzymes break down proteins over time – Must deactivate enzymes before food can be stored – Heat destroys enzymes • Fats and oils can oxidize in storage – Gives off flavors – Need airtight packaging or antioxidant additives