Principle Method Objective Application Technological Impacts factors Transformation

factor

Sterilization Using heat Heat treatment +Preparation: for better - Meat processing - Temperature Temperature: Physical
treatment at performance - Fishery and seafood - Time + High temperature Chemical
determined + Processing: cook the food processing - Pressure +Low temperature Physico-Chemical
pressure and become being edible - Dairy processing Biology
Time:
temperature and +Preservation: prolongs the - Fruit and vegetable Biochemistry
time in order to shelf life processing +Long time
inhibit all - Fermentation +Short time
microorganisms technology Pressure:
including +Low pressure
vegetative cells +High pressure
and spores and
enzymes

Pasteurization Using heat - Temperature Temperature:

treatment to - Time + High temperature
inactivated +Low temperature
pathogens,
Time:
enzyme and
other +Long time
microorganisms +Short time

Frying Heat treatment Heat treatment - Processing: cook the food - Cereal processing - Food Temperature:
in which lipid is Shallow frying become being edible and - Fruit and vegetable - Lipid ● High temperature:
a heating agent Deep fat frying change nutritional and processing - Frying method ❖ Negative
and a compound sensory values - Meat processing - Temperature
impact
in the final - Preservation: - Fishery and seafood - Time
product Inactivate MOs and in this processing - In the quality,
temperature (130-180 degree lipid hydrolysis
Celsius) as well as decrease occurs, the free
the moisture content of food fatty acids will
surface ⇒ prolongs the shelf be produced
life. then be
oxidized which
 reduces the
product quality,
also occurs the
Maillaird
reaction and
caramelization.
- The evaporation
of some volatile
compounds and
the degradation
of thermal-
labile
compounds
such as
vitamins which
reduces the
quality
❖ Positive impact
- The microbes
are inactivated
- Enzymes are
inhibited, which
improves the
shelf life of the
product and
quality
- Starch
gelatinization
makes it edible,
improve quality
● Low temperature
- The product is
uncooked, and
 the number of
microbes is
high due to
improper heat,
also some
enzymes can be
activated and
incomplete
Maillaird
reaction and
scratch
gelatinization
=>
Negative
impact
Time:
● Long time:
Lipid hydrolysis can
be occurred and lipid
oxidation and
excessive water
evaporation and
volatile compounds,
thermal-labile
compound => reduce
quality
=> Negative impact
● Short time:
The product can be
uncooked due to
incomplete Maillard
reaction and the
number of microbes
 are high and
incomplete
coagulation of
protein
=> Negative impact

Homogenizatio Treatment Homogenizatio -Preservation: prevent phase - Emulsion: High pressure Other factors:
n method to make n method: separation => prolongs shelf Dairy processing homogenization - Size of dispersed particles:
a sample +Mixing life. Margarine processing - Temperature: + Small: stability, easy
become + High -Improvement: improve + High temperature homogenization.
homogeneity in pressure sensory properties of food - Suspension: + Low temperature + Large: distability, high risk
chemical homogenizatio products. Cloudy fruit juice of phase separation.
composition n: to pump -Preparation: using before processing Pressure: - Chemical composition of
(Giai thich sample through heat treatment to increase + Low pressure internal and external (chỉ
homogeneity: a narrow gap yield of next operations. -Other systems: + High pressure quan tâm khi đề bổ sung
reducing size of and follow 3 Dressings emulsifiers or thickener):
dispersed mechanisms: Baby foods Other factors: + Emulsifiers
particles in micro-whirls, Chemical (monoglyceride, ester, fatty
order to easy cavitation, composition of acid…): should have high
distribution in mechanical internal and external
ratio → reduce surface
continuous hitting phases
phase and avoid +Ultrasonic Power tension and form a
phase homogenizatio Volume of internal membrane to protect
separation due n: using and external phase dispersed particles →
to gravity) ultrasonic to improve emulsion stability.
compress and + Thickeners (gum, xanthan,
tense dispersed
particles and agar,
occur carboxymethylcellulose,...):
cavitation. should have high ratio →
+ Colloid increase viscosity of
milling continuous phase → improve
suspension stability.

Volume of internal and

external phase => high =>
more stable
Temp
● Low (5-10) => fat in
liquid trans to solid
form => Low
effeciency => -
● High => promote
lipid oxidation,... =>
-
● Optimal (50-70) for
dairy industry
Pressure:
● Low => Low
Cavitaion,
microwhirl =>Low
effeciency => -
● High => protein
Denature (nature
emulsify) =>Low
effeciency => -
*Ultra solid
homogenization:
Power:
● very high => so high
energy => Pro dena
=> Low effeciency
=> -
● High => better eff
● Low => quick
cavitation => Low
effeciency => -
frequency:
● Low => high
 cavitation => good
eff
● high => quick, low
cavitation => low eff
Time:
● Short => low eff
● So long => low eff
(pro den)

Hydrolysis - Catalyst: - Catalyst: chlorhydric acid Starch (rice, potato, sweet - Concentration of
chlorhydric acid - Exploitation: the process of potato,...)=> maltose substrate
- Exploitation: hydrolyzing starch or Soy meat, soy pulp => - Catalyst and
the process of cellulose into fermentable soy sauce concentration of
hydrolyzing sugars such as glucose, catalyst
starch or maltose… -
cellulose into - Processing: produce many Temperature/pressur
fermentable different products such as e
sugars such as sugars, maltodextrin - Time
glucose,
maltose…
- Processing:
produce many
different
products such as
sugars,
maltodextrin

Spray-drying eliminate of - Processing: The drying For processing: drying - Spraying Temperature:
water from raw process transforms the raw fruit, milk powder, instant condition: - High temperature:
material (in materials and creates new coffee powder, vegetable concentration of + trigger the Maillard
soluble substances in
liquid form - physical and powder, instant soluble reaction -> affect the
feed, temperature,
solution/emulsio physicochemical properties tea relative humidity, nutritional quality and flavor
n/suspension) by for the product, making the For preserving and for drying speed, of the dried food product
heating, final product completely different exploitation: remove pressure. + cause oxidative
product in from the original material. water from raw materials - Size, number, reactions that can lead to the
powder form - Preservation: reduces the trajectory of formation of off-flavors,
activity value of water in the milk powder, whey atomized droplets in odors, and loss of nutrients,
drying chamber
raw materials, thus inhibiting powder, egg powder, such as vitamins and
- Surface of heat
the microflora and some coffee powder, cocoa transfer (raw antioxidants, in the dried food
enzymes, helping to prolong powder, tea powder, materials) product.
the shelf life of the product. instant fruit and vegetable - Chemical + coagulation of proteins -
The drying agent temperature powder, cereal processing composition of raw > reduce water solubility
is quite high, some (maltodextrin), yeast materials => Negative effect
microorganisms and enzymes extract, peptone… - Structure area - Low temperature:
- Feed flow
in the raw materials will be + the moisture may not
inactivated by heat be adequately removed ->
high moisture content ->
shorter shelf life, microbial
growth, and product clumping
+ the droplets may not
fully evaporate -> larger
particle sizes -> lower
solubility and rehydration
properties and a lower surface
area
+ Maillard reaction may
not occur or may occur at a
slower rate -> lighter color
and less desirable flavor and
aroma
=> Negative effect
Humidity
- High humidity
+ moisture in the drying
air may not be able to
evaporate quickly -> product
with higher moisture content
and lower quality
+ particles may stick
together -> larger particle
sizes -> lower surface area,
and decreased solubility and
rehydration properties
+ formation of a sticky
layer on the surface of the
drying chamber -> non-
uniform moisture content ->
decreased shelf life, and
microbial growth
+ High humidity -> lower
temperatures inside the drying
chamber -> degradation of
heat-sensitive compounds ->
lower nutritional value
+ Maillard reaction may
not occur efficiently -> lighter
color and less desirable flavor
and aroma
=> Negative effect
- Low humidity
+ rapid water evaporation and
moisture loss -> lower
moisture content ->
accelerating chemical
reactions, such as lipid
oxidation and Maillard
reactions -> darker color and
less desirable flavor and
aroma => negative effect
+ the particles may become
 smaller -> larger surface area
and improved solubility and
rehydration properties =>
Positive effect
Time of spray drying
- Long time
+ More protein coagulated ->
reduce water solubility =>
Negative effect
- Short time
+ Higher moisture content ->
reduce shelf life
+ Less changes in protein
coagulation -> better water
solubility => Positive effect

high pressure homogenization (milk); ultrasonic homogenization (orange juice)

sterilization (sausage câu 1; milk câu 3; canned tuna fish câu 4)
pasteurization (milk câu 1) good
spray drying (milk câu 10)