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Food Technology

Food technology involves applying food science to ensure the safety and quality of food through various processes like preservation, processing, and packaging. The growth of processed foods in India is driven by factors such as an emerging middle class, socio-cultural changes, and an increase in working women. Key food processing technologies include drying, refrigeration, thermal processing, and radiation, each serving to enhance shelf life and food safety.

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Divubha Nakum
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11 views

Food Technology

Food technology involves applying food science to ensure the safety and quality of food through various processes like preservation, processing, and packaging. The growth of processed foods in India is driven by factors such as an emerging middle class, socio-cultural changes, and an increase in working women. Key food processing technologies include drying, refrigeration, thermal processing, and radiation, each serving to enhance shelf life and food safety.

Uploaded by

Divubha Nakum
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 Technology

Unit 1
Food Technology
Definition:- “Food technology is the application of food science to the selection, preservation, processing,
packaging, distribution and use of safe nutrition and wholesome of food”.

Need:- Some of the factors which have led to the growth of processed foods in India are:

a) Emerging urban and rural middle class population with requisite purchasing power.

b) Socio-cultural changes, strongly influenced by the communication media.

c) Changing demographic pattern.

d) Increase in working women population.

e) Consumer competitiveness with alternate and substitute products, and

f) Entry of modern and self-service market outlets.


Need….
1. Food is basic necessity for mankind so production,
manufacturing, storage, preservation and
distribution of food is very important.
2. Development of new method for the food
manufacturing and preserving.
3. Keeping the food safe and hygienic .
4. Enhance the color and flavour
5. Resistance from the natural harms like
microorganisms and toxins.
Food technologists are responsible for making safe and
nutritious food along with innovative packing.
Food Processing
Food processing includes all the things to get food ready for cooking and serving.

The action of performing a series of mechanical or chemical operations on food in


order to change or preserve it. Food processing is important to the economy too.
Food Processing Technologies
1. Drying and Dehydration
2. Refrigeration and freezing
3. Thermal Processing - canning, pasteurization, sterilization, UHT
4. Radiation
5. Nanotechnology etc.
Drying & Dehydration
The removal of water by evaporation, from a solid or liquid food, with the purpose
of obtaining a solid product sufficiently low in water content.
Dehydration- when moisture content is 5-20%.
Drying- when moisture content is less than 5%.
Purpose -
● Increases Shelf life
● Stops enzymatic activity
● Reduce the volume of food
● To make food nutrients dense.
Methods of drying
1. Natural drying - Sun drying
2. Mechanical drying - Hot air drying
Refrigeration and freezing

Refrigeration Freezing

Temperature 4°C -18°C

It slow down the rate of bacterial action. It stops the bacterial action altogether.
Frozen bacterias are completely inactive.

Increases shelf life to some extent (approx It increases shelf life of the product for
one week to 15 days) longer period of time.

There are two methods of freezing system-


● Mechanical- Which use a circulating refrigerant to reduce the temperature of air or a
liquid which is passing over the food.
● Cryogenic- which use the direct application of liquid nitrogen or carbon dioxide onto
the food.
Thermal Processing
It is the combination of temperature and time required to eliminate a desired
number of microorganisms from a food product. It increases shelf life of the food
product.
Aim :-
● To reduce or destroy microbial activity
● To reduce or destroy enzymatic activity
● To produce physical and chemical changes.
● To make food meet a certain quality standard.
Types of thermal Processing
1. Blanching - Mild process.
● Purpose- to stop enzymatic activity in fruits and vegetables.

generally it is pre treatment prior to freezing, drying and canning.

Method - temp. 70-100 degree C for a specified time then directly moves into
chilled water.

2. Pasteurization - Mild Process


3. Sterilization

Few more severe processes are canning, baking, Roasting and frying.
2. Pasteurization
Purpose - Stops enzymatic action in food product, increases shelf life.

Milk Pasteurization temperature-


Temperature Time

63°C For 30 minutes (Low temp. Long time)

72°C For 15 second (HTST)

89°C For 1.0 sec

90°C For 0.5 sec

94°C For 0.1 Sec

100°C For 0.01 Sec


LTLT Method
Batch holding method

● In this method every particle (e.g. milk)

must be heated to at least 63°C for 30 minutes.

● However this is not used commercially these days.


HTST method
● In this method heating of every particle
of milk is to be done to 72°C and holding
time is 15 seconds.

UHT :- Ultra heat treatment (UHT) a


sterilization treatment, can also be performed
using higher temperatures and shorter times
e.g. 1 sec. at 135°C.
Radiation (Food irradiation)
The food is exposed to ionising radiation, either from gamma rays or a high energy
electron beam or powerful X Rays. Gamma rays and X rays are a form of radiation
that shares characteristics with microwaves but with much higher energy and
penetration.

Purpose-

● Extend shelf life


● Less food spoilage as it kills harmful bacterias
● Reduce risk of foodborne diseases
● Reduce sprouting in potatoes onions and herbs.
3. Sterilization
It is controlled heating process used to completely eliminate all living
microorganisms including thermo resistant spores in milk or other food.
It can be achieved by
● Moist heat
● Dry heat
● Filtration
● Irradiation
● Or by chemical method.
The aim of sterilization is the destruction of all bacteria including their spores.
Effect of food processing on Physicochemical
characteristics
Techniques Physical changes Chemical changes

Blanching ● Soften the food ● Lower or stops enzymatic


● Reduction of volume (air removal from action
intracellular space.) ● Reduction of microbial
● Increases the density of food. contamination.
● Brightens the color of the food. ● Loss of water soluble and
heat sensitive vitamins.

Freezing ● Color changes (slightly dull) ● Water particles of foods


● Weight of product reduced by 10% due to change into ice crystals.
dehydration. ● Osmotic changes in cell
● Edges of food becomes sharp due to fluid
sublimation of surface water
Techniques Physical changes Chemical changes

Pasteurization ● No color changes in milk ● Lower or stops enzymatic


( Milk, Juices, ● Smooth texture in case of curd action
Curd) ● Reduction of microbial
contamination.
● In juices- loss of ascorbic
acid.
● High temp. Long duration
can denature protein
(Whey protein)

UHT ● Caramelization because of maillard ● Inactive enzymes


(All tetra reaction ● Kill resistant spores
packaged food ● Slightly changes in color ● Maillard reaction
items- milk, baby ● ● Improves taste in baked
food, juices etc.) products.
Techniques Physical changes Chemical changes

Radiation (Food ● Milk and dairy foods cannot be irradiated ● Reduces B- group
irradiation) as it changes their texture and flavour but vitamins.
Onion, potatoes fruits, vegetables and grains can be ● Kill bacterias.
and spices. radiated.
Mangoes and
other fruits and
vegetables.

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