Food Processing – From Field & Farm to Consumers:
Includes all of the operations that make raw foodstuffs suitable for ___ and ____.
consumption and storage
All raw foodstuffs are _____.
- Tends to be related to the amount of ____ ___ water available.
- Preservation techniques rely on the ____ of the food’s environment to minimize the ___ of these ___ of _____.
perishable biologically active manipulation activity modes of deterioration
Aw= ___ ___
water activity
The systematic approach to processing foods involves the application of many different operations, called ____ ___.
-These are ___ categories of common ____ ____ operations in practice in the food industry.
unit operations
broad
food
processing
The Unit Operations of Food Processing:
-____ ____– getting the raw materials from the field to the processing facilities.
Materials Handling
The Unit Operations of Food Processing:
-_____– isolation of a desirable part of a food raw material from another part.
Separating
_____– removal of dirt, bacteria, etc. from the food with the use of water/detergent.
-Cleaning compounds are _____, allowing them to interact with ____ and __/___ by suspending them in solution.
Cleaning
amphiphilic
water
dirt/debris
What are the cleaning steps?
nn
Sanitizing– using _____ to kill microorganisms on the surface of food handling equipment.
-______ – chemical compounds that are bacteriostatic/bactericidal agents.
Sanitizers kill microorganisms surface food handling equipment Sanitizers
________: PREVENTS the growth of bacteria
Bacteriostatic
_______- DESTROYS bacteria
Bactericidal
_______– refers to particle size reduction of foods.
Disintegrating
______– moving liquid or semi-liquid foods from one point to another during processing.
Pumping
_____– blending of food ingredients to make a food product.
Mixing
____ ____– the application or removal of heat from a food. Ex: ___ ___
Heat exchange
roasting coffee
IQF= ____ ____ ___
Individual Quick Frozen
_______– the removal of moisture from a food to concentrate its solids content.
Ex. ____ ____
Evaporation
evaporated milk
_____– more complete removal of moisture than with evaporation.
Drying
______– putting food products into specific shapes.
Forming
______ – protects foods from the environment and provides convenience for retailers/consumers.
Packaging
Six basic principles of food processing to achieve preservation:
- _____ ____
- _____
- _____
- ____
- ____ _____
- ____ ____ _____
- Moisture removal
- Heat
- Cold
- Acid
- Nonthermal processing
- Innovative nonthermal methods
Moisture Removal:
-Removal of __ ___ ___ to stop the growth of ____ and reduce rate of ___/____ reactions.
biologically active water
microbes
chemical/enzymatic
Moisture Removal- Methods include:
- ____ Drying
- ___ drying
- ____ drying
- _____ drying
Sun drying
Drum drying
Spray drying
Freeze drying
Sun Drying- dried __/___
fruits
nuts
Drum Drying- ____ ___ ___
instant mashed potatoes
Spray Drying- __ ___, ___
powdered milk, eggs
Freeze drying- ___ ___.
-Freezes the ___ first then ____ ___ under vacuum.
instant coffee
product
evaporates
moisture
Heat Treatment:
Heat preservation methods include:
____, ____, _____.
Blanching, pasteurization, sterilization
_____ is the most severe form of heat preservation, is usually accomplished with a ____.
-This refers to the complete destruction of microorganisms.
Sterilization
retort
Retort- commercial ___ ___
pressure cooker
_______ ______– kills all pathogens and all but the most heat resistant bacteria.
Commercial Sterilization
______ – a milder form of preservation aimed at killing all pathogens.
Pasteurization
____ ____– a high-temperature, short-time heat treatment applied to drink boxes and pouches.
- ___ types
Flash Pasteruization
Flash Pasteurization:
1. ____: __ ___ ___ ___ ( 176 degrees)
- ___: ___ ____ ___ (1-3 seconds)
HTST- High temperature short time
UHT- Ultra high temperature
______ – the mildest form of heat preservation, aimed primarily at inactivating enzymes.
Blanching
Low-Temperature Treatment:
-____ or ____
Refrigeration or freezing
Low-Temperature Treatment:
-Aimed at reducing ____ ___ and __ ___.
- ____ ___ ___ (__) – has become the standard in freezing foods for high quality.
- Uses ___ ___ to quickly freeze foods in only ___ minutes.
microbial growth chemical reactions Individual Quick Frozen (IQF) carbon dioxide 10
Acidity Control:
-Reducing __ along with other types of ____ methods such as heat treatment, can more efficiently ____ foods.
pH
preservation
preserve
Acidity Control:
-____ Foods (adding ____), or ____ foods (___ production of acids) are forms of preservation by pH reduction.
Pickling
acidulants
fermenting
natural
Foods with naturally low pH, such as __ and some ____ are referred to as high acid foods.
fruits
vegetables
Low acid- ____ 4.6
above
Acid and acidify- ____ 4.6
below
Traditional Nonthermal Processing:
- ____ ____ ____– include acidulants such as the organic acids, including short-chain fatty acids such as propionic acid, salt, sugar, spice extracts, etc. that can help prevent microbial spoilage.
- Also includes antioxidants such as ___ (____) and ___ ___ (____).
Antimicrobial Chemical Preservation
BHT (synthetic)
ascorbic acid (natural)
BHT- ________
butylhydroxytoluene
Ascorbic acid- ____ ___
vitamin C
Traditional Nonthermal Processing:
2.______– offers protection from biological, chemical and physical factors that could influence quality.
- Considerations for _____ material (___ or __)
- Package ____ (____ atmosphere)
- ____ packaging (incorporation of antioxidants or antimicrobials)
Packaging packaging glass plastic environment modified smart
- Packaging-
MAP-
CAP-
Modified atmosphere packaging
Controlled atmosphere packaging
Nonthermal Processing Innovations:
-_____, ___ __, ___ ___ or ___, all represent areas where modern food processors are looking for newer ways to preserve food and its quality. Most of these are used in ____.
Irradiation high pressure pulsed electricity light research
What is Heat Transfer?
The manner in which ____ ___ is transferred from an heat source to __ ___ in a ___.
heat energy
heat source
food particles
container
Heat Transfer:
-____ ____– heat is transferred directly between objects.
Radiant Heating
Heat Transfer:
-______– heat moves through material due to molecular motion.
Conduction
Heat Transfer:
-_______ – due to the movement of heated fluid from hot regions to cold.
Convection
Heat Transfer in a Retort Canner:
The retort is the principal approach to ____ ____ of ____.
-The type of heat transfer is by both ____ and _____.
commercial sterilization
foods
conduction and convection
Heat Transfer Within a Can:
-_________________ – transfer of heat between food molecules inside the can by molecular collisions.
Conduction
Heat Transfer Within a Can:
-_________________ – transfer of heat through a liquid according to density difference.
Convection
Heat Transfer Within a Can:
The __ ___ of the can is the last to be heated.
-The cold point of a can heated by ____ alone would be at the ___ of the can.
cold point
conduction
center
Heat Transfer within a can:
-When convection occurs, the cold point ___ to ___ the center (or ___).
shifts
below
above
Cold point determines overall process ____/____ for a product.
time/temperature
Cold point has to be at ____ degrees F for ____ min.
250
15
Vacuum Canning:
Canned foods are packed under ____.
vacuum
Vacuum Canning:
- Prevents cans from ____ and ____ open if they are stored at ____ pressure.
- Removes ____ which can produce off ___ and ____ in foods.
swelling bursting lower oxygen flavors and colors
Food Preservation – Preventing Food Spoilage:
-____ ____ – any factor that reduces the quality of food during storage.
Food Spoilage
Food Preservation – Preventing Food Spoilage:
-Biological Factors – include all _____ that can potentially ___ ___ during its ___/____.
**Spoilage is generally considered the ___ of ____ ___, rather than ___ of ___ ____.
microorganisms contaminate food handling/processing loss aesthetic quality loss food safety
Food Preservation – Preventing Food Spoilage:
- ___ ____–occur due to enzymatic and nonenzymatic degradation of chemical constituents of food.
- Sometimes these changes are ____ (____ manufacture) and sometimes they are ___ (____ meat).
Chemical Changes desirable (cheese) not (rancid)
Food Preservation – Preventing Food Spoilage:
-____ ____– influence quality, such as dehydration (freezer burn) and separation (oily peanut butter).
-Physical Changes
Thermal Processes for Food Preservation:
-Thermal process – designed to ___ the most ____ ___ ___, which is ____ ____ (____).
kill
heat resistant pathogen
Clostridium botulinum
Cbot
A thermal process of specific ___/____ combination must be established for all ___ ____ foods.
time/temperature
thermally processed
Thermal Processes for Food Preservation:
-Another consideration is to avoid _____ because of the effect of heat on other quality factors.
overheating
D Values – Decimal Reduction Time:
-Determined by ___ a ____ population at a ___ temperature for a ___ of time.
heating
bacterial
specific
period
The time required to produce a one log (90%) reduction in the microbial population is referred to as ___ ___ .
D value
D Values- Decimal Reduction Time:
-_____ _____ often used as the reference microorganism when determining a commercial thermal process.
Bacillus Stearothermophilus
12D Concept:
-Generally accepted thermal process is one in which a __ __ ____ has occurred in the ___ ___ (__. ____).
12 log reduction
reference
microorganism
(C. botulinum)
12 D Concept:
- Food processors will heat their product so that it reaches ___ degrees ___ and remains at that temperature for 7 minutes.
- Actually more than a ___ __ process.
121
celsius
7 min
12 D
TDT – ___ ___ ___:
-Takes both ___ and ____ into account.
Thermal death time
time and temperature
TDT- thermal death time:
-Establishes the ___ times necessary at ___ temperature to achieve a __ ___ ___ in ___ populations.
heating times different similar log reduction microbial
Food Preservation – Preventing Food Spoilage:
-____ ____– This is a relatively new approach to heating foods for the purpose of preservation because it is believed to cause less damage to other quality factors.
Ohmic Heating
Food Preservation – Preventing Food Spoilage:
Traditional Nonthermal Processing for Food Preservation
- Refers to the methods of food preservation ___ the use of __.
- These include ___ ___ and ____ that have been discussed previously.
without
heat
chemical preservations
packaging
Innovative Nonthermal Methods of Food Preservation:
-In its continuing quest to find the most effective ways to preserve food, the food industry has embraced ___ more ____ approaches in recent years.
several
innovative