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Lecture 3_Food Preservation Technology_Prof Perter

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cslam1203
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FNS2001

Introduction to Food Science and


Technology
Lecture 3
Food Preservation Technology
Professor Peter C.K. Cheung
Office: Science Centre East Block EG09
Tel: 39436144
Email: [email protected]
Definitions
•Food Processing: conversion of raw
animal and plant tissue into forms that
are convenient and practical to consume

•Food Preservation: use of specific


thermal and non-thermal processing
techniques to minimize microbial
spoilage and extending the shelf-life of
foods
2
3
Food Spoilage

•Biological changes

•Microbiological changes

•Chemical changes

•Physical changes
Food waste and economic loss
[Food Technology 2016 July page 116]

5
Basic principles of food preservation
1/ Moisture removal
• Product concentration
e.g. Evaporation; distillation; ultrafiltration; dialysis
• Dehydration
e.g. Sun drying; smoking; drum drying; freeze drying;

2/ Heat treating
• Pasteurization
• Blanching
• Canning (commercial sterilization)

3/ Cold treatment
• Refrigeration
• Freezing
6
Basic principles of food preservation
(cont’d)
4/ Acidity control
• Pickling
• Fermentation

5/ Non-thermal processing
• Antimicrobial chemical preservatives
• Use of packaging

7
Food Preservation Methods

•Drying
•Sun-drying
•Commercial drying
e.g. Conventional, vacuum, freeze-drying
•Curing
•Smoking
Examples of food preservation
throughout history
•Milling of wheat into flours and baking of
breads [~10,000 BC]
•Meat and fish smoking, salting and drying
[~4,000 BC]
•Canning [1800s AD]
•Milk pasteurization [1800s AD]
•Freeze-drying, irradiation, modified
atmosphere packaging [1900s AD]
Source: Ancient Food Technology by Robert I. Curtis 10
Source: Ancient Food Technology by Robert I. Curtis 11
Source: Ancient Food Technology by Robert I. Curtis 12
Source: Ancient Food Technology by Robert I. Curtis 13
Food Preservation Methods (cont’d.)

Figure 28-2. Typical freeze-drying process


Figure 28-3 Blueberries being checked after coming out of
a freeze dryer.
Food Preservation Methods (cont’d.)

Figure 28-4. Selected food products produced by fermentation


Food Preservation Methods (cont’d.)

•Pickling by use of weak organic acids


• Control of pH of a food through the use of acidulants (e.g. acetic
acid, citric acid, lactic acid)
• High-acid foods (pH < 4.6)
• Spore-forming bacteria generally do not grow in foods having pH
values of 4.5 and less
Cold Preservation

•Refrigeration

•Freezing

Temperature gradient zones of a refrigerator


Heat Preservation

• Boiling
• Blanching
• Pasteurization
• Canning
• Ohmic heating*

* Emerging novel technology


Figure 28-7 Ohmic heating
Heat Preservation Methods
Blanching
• Typical example: 100oC for 1 min to inactivate
peroxidase
Pasteurization
• Typical conditions: 63oC for 30 min of liquid food
product (milk); HTST 71.5oC for 15 sec
• Destroy pathogens
• Reduce bacterial count
• Inactivate enzymes
• Extend shelf-life
Canning
• (commercial sterilization) [116-121oC]
20
Other Preservation Methods

•Irradiation (cold pasteurization)

•Pulsed light *

Figure 28-10 The green Radura


* Emerging novel technology symbol identifies irradiated food.

Figure 28-11 The effect of


pulsed light on
Staphylococcus aureus.
Figure 28-9 Irradiation inhibits mold formation in strawberries
refrigerated for 17 days.
water

Other Preservation Methods (cont’d.)

• Ultra High-pressure processing (UHP)*

• Pulsed Electric Field (PEF)*

• Ozonation by lightning or high-energy ultraviolet


rays trigger ozone formation*

* Emerging novel technology

.
Other Preservation Methods (cont’d.)

•Packaging • Vacuum – no
• Modified-atmosphere entry/escape of air,
packaging (MAP) by gas carbon dioxide, water
flush (nitrogen and inert
gases)

• Controlled-atmosphere
packaging (CAP) by active
packaging – sachet: e.g.
oxygen (iron oxide); carbon
dioxide (calcium hydroxide);
water, ethylene (potassium
permanganate)
Figure 28-13 Aseptic and modified atmosphere packaging.
Aseptic
packaging
Independent sterilization of both foods and packaging material with assembly
under sterile environmental conditions 26
References
•Murano, P.S. (2003) Food categories and
composition. In: Understanding Food Science
and Technology, Thomson/Wadsworth,
Chapter 8.
•Brown, A. (2008) Food Preservation. In:
Understanding Food: Principles and
Preparation, 3rd edition,
Thomson/Wadsworth, Chapter 27.
•Brown, A. (2015) Food Preservation. In:
Understanding Food: Principles and
Preparation, 5th edition, Cengage
Learning/Wadsworth, Chapter 28.

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