minimal processing of foods by non thermal methods
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Minimal processing results in the least chemical change to foods, providing the highest quality but very short shelf life. More processing like drying and canning extends shelf life but results in greater chemical changes and loss of quality. Food processing aims to make foods safe, of high quality, and convenient while preventing deterioration through techniques like heat, cold, dehydration, and chemicals that act as barriers against spoilage.
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High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.Pulsed electric field
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The document discusses the principles of food processing and preservation. It covers four key points:
1) Food preservation aims to extend shelf life by inhibiting microbial growth and chemical deterioration through methods like controlling temperature, moisture, pH and atmosphere.
2) Common preservation methods include freezing, drying, pickling, canning and salting which inactivate microbes using techniques like heat, cold or high salt levels.
3) Spoilage is caused by enzymes, microbes and chemical/physical factors like oxygen and light. Proper handling and storage conditions are important to prevent damage.
4) Preservatives like sulfites, nitrites and benzoic acid are used as antimicrobials to inhibit bacteria, yeastMore Related Content
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Ìý
This document discusses ice cream freezers and their functions. It describes the factors that influence freezing time and the different types of freezers, including batch and continuous freezers. Batch freezers freeze ice cream in batches using a cylindrical drum with an inner cooling jacket. Continuous freezers continuously pump and freeze the ice cream mix using systems like disk type, Vogt jet, or creamey package freezers to freeze and aeriate the mix. The document provides details on the construction, working principles, and types of both batch and continuous ice cream freezers.Radio frequency food processing technology
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The document discusses the process of freeze concentration. Freeze concentration involves freezing a liquid food which causes ice crystals to form and separate out pure water, leaving a more concentrated liquid product. It can concentrate fruit juices, coffee, tea, beer and wine while better preserving quality and nutrients compared to other concentration methods. Key steps involve nucleation and growth of ice crystals followed by separation of the crystals from the concentrated liquid.Ultra High Temperature Processing of Food Products
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2) Common preservation methods include freezing, drying, pickling, canning and salting which inactivate microbes using techniques like heat, cold or high salt levels.
3) Spoilage is caused by enzymes, microbes and chemical/physical factors like oxygen and light. Proper handling and storage conditions are important to prevent damage.
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minimal processing of foods by non thermal methods
- 1. Minimal Processing of foods by non-thermal methods
- 2. Minimal Processing • Minimal processing results in the least change in the chemicals of food, provide the highest quality and result in foods with a very short shelf-life. • As processing is performed to extend shelf-life (drying,canning), there is more chemical change and loss of perceived quality.
- 3. Food processing has three major aims: • 1.To make food safe (microbiologically, chemically). • 2.To provide products of the highest quality (flavor, color, texture) • 3.To make food into forms that are convenient (ease of use)
- 4. Why Preserve / Process Foods? •Prevent deterioration & spoilage •Destroy spoilage microorganisms & enzymes •Improve quality attributes – Change the form of the food
- 5. PROCESSING AND PRODUCT QUALITY The components of food product quality include: 1.Safety 2.Healthfulness 3.Flavor 4.Texture 5.Color 6.Shelf Life
- 6. Perishability The perishabilityof a food can be modified •Can change the form of the product •Apply a preservation (processing) method
- 7. Causes of Food Deterioration & Spoilage Microorganisms • –Bacteria, yeasts & molds • –Can attack virtually all food constituents • –Breakdown or degrade food constituents and use them to grow – •ferment sugars hydrolyze starches & fats – •digest proteins produce acid &/or gas • –Produce metabolic by-products in food.
- 8. • Natural Food Enzymes • Insects • Temperature : Heat and Cold& Rodents • Moisture • Air (Oxygen) • Light • Time
- 9. We can slow these processes by preserving or processing foods
- 10. THE BARRIER CONCEPT A barrier is a processing step that provides a basis for protection of the product from causing poisoning or disease Also known as a ‘Hurdle’
- 11. Food Preservation/Processing Techniques • Heat preservation • Cold preservation • Dehydration • Fermentation • Chemical preservation • Food Irradiation • Microwave heating