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CH # 10 Classification of Food

The document classifies foods based on perishability and pH level. Foods are classified as stable, semi-perishable, or perishable based on their moisture level and shelf life, which can range from months for stable foods to hours for perishable foods. Foods are also classified based on pH level as high acid, acid, medium acid, or low acid, with pH affecting the types of microorganisms that can spoil the food and the appropriate methods of preservation.

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Usman Ahmad
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724 views

CH # 10 Classification of Food

The document classifies foods based on perishability and pH level. Foods are classified as stable, semi-perishable, or perishable based on their moisture level and shelf life, which can range from months for stable foods to hours for perishable foods. Foods are also classified based on pH level as high acid, acid, medium acid, or low acid, with pH affecting the types of microorganisms that can spoil the food and the appropriate methods of preservation.

Uploaded by

Usman Ahmad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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FOOD SCIENCE & TECHNOLGY

CHAPTER # 10
CLASSIFICATION OF FOOD
Classification of food on the basis of perishability:
Food is classified into three types according to perishability;

Stable Food
Semi-Perishable Food
Perishable Food

Stable Food:
Moisture of stable food is <15%.
Shalf life of stable food is few months to few years.
Foods includes in stable food are cereals, honey, powdered milk.

Water Activity:
Availability of water for the growth of microorganisms is called
water activity.

Molds 0.65
Yeast 0.8-0.85
Bacteria 0.85-0.90

Losses:
Browning
Loss of Flavor
Autolysis
Rodents
Parts etc.

Semi-Perishable Foods:
Moisture level 60-90%
Shalf life of semi-perishable food is few weeks to few months.
Foods includes in semi-perishable food are potatoes, garlic, onion,
processed food, cheese, ice cream.

Loss By:
Autolysis
Chemical reaction/Biochemical Reaction
Losses of texture
Graininess
Loss of quality.

Perishable Foods:
Moisture level 80-95%
Shalf life is few hours to few weeks.
Foods include fresh food, milk, meat, fish, fruits, fresh bavery
products.
Storage should be at 4 degree centigrade.
Autolysis
Botulism Bacteria

Pasteurization milk is heated at 85-90 C spore forming Bacteria


killed.
Sterilization heated at 85 C Pathogenic Bacteria killed.
UHI milk is heated at 141C for 2 sec in the presence of
phosphatase enzymes.
UHI life is 6-9 months.
Vitamins loss.
Protein Denature.
Color turn to Brown.

Classification of food on the basis of pH:


Moisture = 1/pH

pH= 1/Shelf life


High Acid Food:
pH = 3.7 & below
Foods include in high acid food are citrus fruits, fermented
vegetables, pickles.
Shalf life is maximum.
Spoilage agents are Yeast & Molds.
Treatment is Pasteurization & Boiling.

Acid Food:
pH = 3.7-4.5pH
Foods include in acid food are guava, orange, mangoes, tomatoes.
Spoilage Agent are Enzymes & non spore forming bacteria.
Just blanching enough.

Medium Acid Food:


The foods which have pH between 4.3 and 5.3 are called medium
acid foods.
Asparagus, beets, pumpkin, spinach is medium acid foods.
Spoilage by a group of microorganisms.

Low Acid Food:


pH = 5.0 & Above
Foods include are most vegetables (okra, carrots, leafy vegetables
and green beans), maize, meat, milk, egg and egg.
Spoilage agents are naturally occurring enzymes, mesophilic spore
forming bacteria, thermophilic spore formers and non-sporing
organisms.
High temperature treatment (115-121 degree C) is required to
destroy these organisms and extend the shelf life of food.

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