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Minimal Processing of Foods by Non-Thermal Methods

Minimal processing results in the least chemical change to foods, providing the highest quality but very short shelf life. More extensive processing like drying and canning is used to extend shelf life but results in greater chemical changes and loss of perceived quality. Food processing aims to make foods safe microbiologically and chemically, provide high quality in terms of flavor, color and texture, and make foods convenient to use. Various processing techniques can be used to prevent spoilage by destroying spoilage microorganisms and enzymes, improving quality attributes, and changing the form of the food.

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Yeshwanth Varma
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25 views

Minimal Processing of Foods by Non-Thermal Methods

Minimal processing results in the least chemical change to foods, providing the highest quality but very short shelf life. More extensive processing like drying and canning is used to extend shelf life but results in greater chemical changes and loss of perceived quality. Food processing aims to make foods safe microbiologically and chemically, provide high quality in terms of flavor, color and texture, and make foods convenient to use. Various processing techniques can be used to prevent spoilage by destroying spoilage microorganisms and enzymes, improving quality attributes, and changing the form of the food.

Uploaded by

Yeshwanth Varma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Minimal Processing of foods by non-thermal methods

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.

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)

Why Preserve / Process Foods?


Prevent deterioration & spoilage Destroy spoilage microorganisms & enzymes Improve quality attributes Change the form of the food

PROCESSING AND PRODUCT QUALITY


The components of food product quality include: 1.Safety 2.Healthfulness 3.Flavor 4.Texture 5.Color 6.Shelf Life

Perishability
The perishabilityof a food can be modified Can change the form of the product Apply a preservation (processing) method

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.

Natural Food Enzymes Insects Temperature : Heat and Cold& Rodents Moisture Air (Oxygen) Light Time

We can slow these processes by preserving or processing foods

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

Food Preservation/Processing Techniques


Heat preservation Cold preservation Dehydration Fermentation Chemical preservation Food Irradiation Microwave heating

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