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LECTURE NOTES 2 APCBA

Preservation by Heat Application/Thermal Processing
Preservation by heat application is also called thermal processing. There are several
methods of preservation that involves the use of heat but thermal processing is more
popularly.
associated with canning
Destruction of Bacteria by Heat.
Heat destroys microorganisms, but each species has its own particular heat tolerance
defined as its thermal death point. In any thermal destruction process, the rate of
destruction is logarithmic. Bacteria subjected to heat at its thermal death point or above
are killed at a rate that is proportional to the number of organism present. The purpose of
canning is to use heat, alone or in combination with other means of preservation, to kill or
inactivate all microbial contaminants, irrespective of their source, and to package the
product in hermetically sealed containers so that it will be protected from recontamination.
Clostridium Botulinum.
Is the most significant pathogen, because this microorganism thrives best in
a condition where oxygen is absent and produce lethal toxin. The condition inside the can
or bottle provides this requirement.
Heat Application to Preserve Food
1. Pasteurization- refers to heating below 100 degrees Celsius but above 60 degrees
Celsius.
2. Hot Filling- means heating the food to a target temperature then filling into bottles while
still hot.
3. Sterilization- The term sterilization means no viable microorganism is present, sterilized
product is not really sterile because any heat process given will always leave a probability of
survivors.
4. Aseptic Processing- In aseptic processing, the product and the container are sterilized
separately then come together for filling in a sterile chamber. The technology requires a
special aseptic equipment and is applicable only to liquids or semi liquid and liquid with
solid particles.
Heating Characteristics of Food
3 Types of Heating Characteristics
1. Convection Heating- occurs when there is a movement of the food material inside the
container. The movement known as convection current is induced when there is a
difference in temperatures between some parts of the food. As the food is heated inside
the container, the part that heats first would be that which is nearest the surface of the
container. As this portion heats, the heated particles tend to rise while the colder portion
tend to move downwards, thus creating a current called convection current. This continues
until an equilibrium temperature is achieved.
2. Conduction Heating- The food particles cannot move. This is true with solid food packs
such as whole meat chunks or tight packed food such as ube jam or macapuno. The food
is thus heated gradually from the portion nearest the surface of the container. The transfer
of heat in conduction heating is much slower than in convection heating.
3. Combination Heating- This occurs when the texture of the food changes from being
more fluid at first then thickening as it is heated. Example of this is cream style corn.
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Initially there is enough free liquid to move about for convection current to form and agitate
the product inside, but as the starch gelatinizes, the water is immobilized and can no
longer move freely, thus the heat transfer changes to a conduction heating type.
Containers- For small scale operators, the preferred container is glass jar. This is primarily
because glass jars do not require a can sealer which is a relatively expensive equipment.
Canning lids- A good lid has a sealing compound throughout the inside portion of the lid.
It is enameled on the underside to prevent from food reacting with the metal. The sealing
compound expands when it is heated and contrasts as it cools. A vacuum seal forms during
cooling.
Packing Liquid- Packing liquids for canned fruits is usually syrup and for vegetables,
brine. Sugar helps retain the color, shape, and texture of canned fruits.
Classifications of Syrup:
1:1- Heavy Syrup (1 cup water, 1 cup sugar)
2:1- Medium Syrup (2 cups water, 1 cup sugar)
3:1- Light Syrup (3 cups water, 1 cup sugar)

Canning Operations.
Canning is the process in which foods are placed in cans or jars with lid on or in suitable
retort able flexible containers and heated to a temperature that destroys microorganisms
and inactivates enzymes.
Methods of Canning
1. Cold Pack Method- the cold or new product is packed into the tin or glass jar container
covered with hot syrup or any suitable liquid. This method is recommended for canning
watery acid foods, such as tomatoes, ripe pimientos, green pepper, etc.
2. Hot Pack Method- The raw material is precooked (boiled, heated) and immediately
packed in sterile tin or glass jar containers. This method has been found satisfactory for
vegetables and meat.
3. Open Kettle Method- Food is cooked in open vessels then packed boiling hot into sterile
glass jars and scaled containers. This method is recommended only for preserve, jams, fruit
butters and other foods containing enough sugar.
Steps in Canning
1. Raw Materials Handling- The quality of raw materials is directly related to the quality of
the finished product.
2. Pre-treatments- Covers the range of operations involving preparation before filling into
cans or other containers. Example for fishery products; washing, gutting, filleting,
shucking, shelling, peeling, cutting, etc.
3. Pre-Cooking- this is usually carried out in various ways, using steam, water, oil, hot air
or smoke or a combination of these.
4. Filling- Fill weights, and fill temperatures are monitored because both affect the heating
at the slowest heating point in the container during retorting, variations in fill weight / fill
temperature may affect the safety of the product, so it should be carried out under strict
control. Adequate headspace must be provided to allow for expansion caused by heating
the product from filling temperature to processing temperature. If no space is allowed for
expansion, the pressure build up can damage the hermetic seal or in the case of bottles will
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cause the lids to flip during processing. Glass jars should be filled ¾ Full or it should be at
the neck level.
5. Exhausting-is the removal of air from the food in the container. The removal of air will
ensure a vacuum in the canned food. Vacuum in the canned foods is obtained by heating
the food before or after filling into containers.
6. Sealing-A successful seal is an essential factor in canning. A seal defect or failure will
make the product unsafe and not shelf stable.
7. Retorting- The sealed containers are subjected to pressurized steam in a retort or
pressure canner. Pressure processing is also called retorting.
Canning Equipment
1. Water Bath - a large deep kettle that has a cover and a rack to hold jar is adequate. It
should be deep enough to allow water to extend 1 to 2 inches over the tops of the jar with
enough room for the water to boil.
2. Pressure Canner - it is necessary to process low acid foods. It is a deep, heavy kettle
that has a rack on the bottom for jars to stand on, a tight-fitting lid with gasket, and a
pressure gauge. The gasket keeps steam from leaking out around the cover. A dial gauge
has a needle that moves along a numbered scale to indicate the pressure inside the canner.
3. Exhausting Steamer-This maybe a regular steamer or a water bath where filled jars are
heated up to a temperature of 83 to 85 degree Celsius at its slowest heating point.
Quarantine- Keep the processed products and observe all jars within 10-14days for signs
of spoilage. Bulging and leakage are sure signs of spoilage. Discard all such jars. Cloudy
liquid maybe a sign of spoilage or be due to minerals in hard water or starch from overripe
vegetables.

Food Additives and Preservatives

Preservatives- are substances that prevent decomposition or decay. Food preservatives are
such substances that are added to food that will prevent decomposition. And thus extend
the usefulness of the material as food.
Antioxidants- minimize the damage to some essential amino-acids-the building blocks of
proteins and the loss of some vitamins.
Food additives- are defined as the substance or mixture of substances purposely added to
food by manufacturer to perform a specific beneficial function.

Categories of Food Additives

1. Flavor Additives- The most commonly used flavor additives are sugars, salt and spices.
Corn syrup and high fructose corn syrup are used in food industry to replace white sugar
in beverages
2. Color Additives- Both natural pigments and synthetics dyes are used as coloring
agents. Natural pigments are also called uncertified colors. Example of a natural color is
the extract of the annatto seed, which gives cheese and butter a yellowish color, another
natural colors include beta carotene, a yellow-orange plant pigment.
3. Fat Substitutes- Three major substitutes are olestra, polydextrose, and simplesse. Some
starches and gums are used as fat substitutes, usually for oil, or shortening in low fat or
fat
free baked goods. Oils and shortenings make a product moist and tender.
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4. Nutritional Additives- Many nutrients are used to fortify or enrich foods. Fortified foods
contain added vitamins and minerals that are not naturally present in the food or are found
only in low levels. Enriched foods contain nutrients added to replace those that were lost
during processing.
5. Texture Modifiers- A variety of additives are used to improve the texture of foods
anticaking agent. Silicates in table salt, cornstarch in sugar, magnesium stearate,
magnesium carbonate and dextrose; dough conditioners, emulsifiers, humectants, meat
tenderizers and thickeners.
6. Controversial Food Additives- Artificial dyes such as red No. 3, Green No. 3 and yellow
no. 6 have been banned in certain countries. Artificial sweeteners such as saccharin,
cyclamate, aspartame are controversial additives that have been restricted or banned in
some countries.
7. Antioxidants- are used to prevent undesirable color and flavor changes in foods due to
reaction with oxygen. Antioxidants are added to oil used in such products as potato chips,
crackers, sausages and nuts.
8. Preservatives/ Antimicrobials
 Various Acids- also prevent or slow the growth of molds and microorganisms and are
effective against pathogenic bacteria. Typical acids used in processed foods include acetic
acid/vinegar is used in mayonnaise and catsup.
 Mold Inhibitors- such as sodium and calcium propionate which are commonly used in
breads and cakes
 Sodium Nitrate and Nitrite-were used to preserve meat. Today nitrates are not often
used, but nitrites continue to be added to some cured meats such as hotdogs, bacon,
salami, bologna and other luncheon meats.
 Sulfites- are used to reduce or prevent spoilage and discoloration during preparation,
storage, and distribution of many foods. Sulfites prevents dried apples from darkening, help
potatoes stay white and keep shrimp and buko from discoloring
Value of Food Additives
Without food additives, there would be fewer convenience foods such as frozen dinners,
breakfast cereals, cake mixes, and low-calorie foods, and consumers would need to shop
often, buying only small quantities of perishable food. When used appropriately, food
additives can allow greater selection in the supermarket, decrease the chances of food
spoilage, and make foods more nutritious.