Principles of food processing slideshare. Sun drying of food refers to foods that are … 5.

Principles of food processing slideshare. • Properly cooked foods are heated long and at high temperature to kill the harmful bacteria. Here is your conversation with him; Boss : Let’s use as low a dose 13. ∗ FISH PRESERVATION ∗ Preservation is the processing of food so that they can be stored for a longer time. Food poisoning results from management failing to identify hazards and /or failing to control these hazards. It begins by defining food preservation and its objectives, including increasing shelf life and retaining nutritional value. Processes which depend primarily forces to accomplish the desired separation of components Introduction Thermal processing Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product. Heating food is an effective 13. Separate food types (meat, poultry, seafood, dairy, fruit & veg). The plant produces both fresh (refrigerated) and frozen chicken meat and chicken meat products. Introduction Food Processing is the set of methods and techniques used to transform raw ingredients into food or to transform one form of food into another form for 10 Water Activity (aw) It is the availabilityof water for microbial, enzymatic, or chemical activity that determines the shelf life of foods. 5. Read less 9. Nature of harvested crops • The quality of harvested fruits and vegetables is dependent on the conditions of growth and on post harvest treatments. SUN DRYING o Oldest method of preservation of agricultural products (Imre, 1995; Bolin & Salunkhe, 1982) o Cheap method. Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage. • Plant design refers to the overall design of a manufacturing enterprise / facility. When heated starch granules absorb water causing them to swell, soften and clarify. 3. separate raw foods from cooked foods). Tertiary food processing has been criticized for promoting overnutrition and obesity, containing The Prevention of food poisoning Food poisoning rarely occurs of a single isolated mistake. Some losses must therefore be expected during food processing and storage. • Primary processing is the processing of food that occurs after harvesting or slaughter to make food ready for consumption or use in other food products. changing or cleaning up the baby or using the toilet or latrine. Good Aseptic Practices Regulatory Aspects 21 CFR 211 211. The contamination high – risk food 2. 2 Page 5 of 90 2. In 1804, Appert in France invented a process of sealing foods hermetically in containers and sterilizing them by heat. CLEANING • Cleaning is the unit operation in which contaminating materials are removed from the food and separated to leave the surface of the food in a stable condition for 9. 113 (b) Appropriate written procedures, . Primary food processing is to make most foods edible and Secondary food processing turns ingredients into familiar foods, such as bread. 1 Principles And Methods For FoodPreservation FOOD PRESERVATION The meaning of the word “preserve” is to keep safe, retain quality and prevent decomposition or fermentation. Starches are complex carbs found in potatoes, grains, wheat rice and corn. The multiplication of bacteria within the food 3. The important benefits of food processing include: Food processing reduces the number of harmful bacteria in food that can cause diseases. 3-) Being opaque, so any possible bad effects of light The document outlines four main principles of food preservation: 1) Preventing or delaying autolysis through controlling enzymes, 2) Preventing microbial spoilage by keeping microorganisms out of food, removing them, or creating unfavorable growth conditions, 3) Controlling pests like insects, rodents, and birds, and 4) Reducing deterioration from physical 16. Frozen food storage Freezing Food Freezing may be defined as the processing of food by lowering the temperature so that almost all of the water inside become frozen. High Acidic Foods: Certain dairy products, including cheese fish and seafood, high-sodium processed foods, fresh meats and processed meats, brown rice, oat flakes, carbonated beverages, such as soda, high 3. • Properly cooked foods are 9. Issues of Quality Assurance • Food quality assurance critically had been imposed for food manufacturing to comply the standard in their production. Food preservation can be defined as:- A process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. ∗ Since fish Certain categories of food are exempted from the labeling requirements For example, foods served in hotels, hospitals, by vendors like Halwaii's etc. • Examples of food processing methods processed products • The purpose of food packaging is to maintain quality and to obtain shelf life extension of products by reducing mechanical damage and retarding microbial spoilage. • Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. Unit of solid angle (steradian): The steradian (sr) is the solid angle that, having its vertex in the It is calculated by dividing total outputs by total inputs. Antisepsis: The term is used to indicate the prevention of infection, usually by inhibiting the growth of bacteria in wounds or Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Food is classified based on nutritive value into basic food groups like basic four, basic This document provides an overview of various food preservation principles and methods. This document outlines the key principles of food preservation: 1) Preventing or delaying microbial decomposition by keeping microorganisms out through packaging and hygienic practices, removing microbes through filtration and washing, and hindering microbial growth through low temperatures, drying, maintaining anaerobic conditions, and using chemical Food concentration Heating food until it boils and removing the water or partially freezing food and removing water in the form of ice crystals. Critical limits must be defined on the scientific grounds and basis 3. It defines filtration and clarification processes. , drying, This document discusses filtration techniques used in food processing. It discusses why foods are preserved, common preservation methods like canning, drying, salting, and freezing. Storage 0 to 5°C for fresh; -18°C to -24°C for frozen; and 60°C or above for hot food Keep food covered and up off the floor. 4 2. In general, the most perishable foods contain a high level of protein or have moisture and carbohydrates in them. • High pressure processing is carried out with intense 3. There can be one or more critical limits for each CCP Critical limits are defined as the maximum and/or minimum value of CCP such that the hazards are controlled and food safety is assured. In chilling the temperature of food is generally reduced to between -1 degree and 7 degree . Continue Thermal processing: Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of HACCP (Hazard Analysis Critical Control Point) is a systematic preventative approach used in the food industry to identify and control potential food safety hazards. • Designate a suitable area away from food to store the detergent • Label the detergent with name and usage • Rinse with water utensils and equipment after using detergents (White vinegar is ideally to remove the detergent) • Do not mix between food containers and cleaning containers • Always check the water you are using, regularly check the filtering system. 16. • Prevent cross contamination (e. In baking 3. Deep freezing 4. Principles of freezing 3. Name 3 concentrated foods 14. The food once brought out of the freezer and up to room temperature should not be refrozen. Filtration separates solids from liquids by passing the mixture through 3. MATERIAL HANDELING • Efficient materials handling is ‘the organized movement of materials in the correct quantities, to and from the correct place, accomplished with a minimum of time, labor, wastage and expenditure, and with maximum safety’. Later, it was discovered that Although the wide variety of containers for canned foods, the metal ones are preferred because: 1-) It has a high conductivity of heat. SANITATION OF FOOD CONTACT SURFACES – Low moisture food holdings - Should be sanitized thoroughly dried before use. The three main principles of food preservation discussed are: 1) Prevention or delay of This process is carried out for three main reasons: • to reduce the weight and, therefore, • reduce storage and transport costs; • to preserve foods by decreasing the water activity and increasing the solids content; and • to This document provides an overview of food processing and preservation. Prerequisites of preservation are cleaning, The document discusses principles of food processing and preservation. Food processing transforms raw ingredients into marketable, long-lasting food products. Establish critical limits Once the CCP is identified, critical limit points needs to be assigned for each CCP. BASIC PRINCIPLES OF PRESERVATION • The main objectives of food processing on a home scale, institutional scale, or in the food industry are similar. The term "thermal" refers to processes involving heat. 211. – In wet processing all the surfaces and utensils should be cleaned and sanitized before use. Small packets should be prepared, as food once thawed must be consumed. It outlines several key aspects of a quality control program, including ingredient specifications, approved supplier lists, product formulations, manufacturing procedures, in-process records, packaging and labeling standards, and adherence to good manufacturing practices and sanitation. 2-) It cannot easily be broken. MEANING Food Preservation is the process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility, or nutritional value and thus allow for 3. 9. These methods help prevent spoilage by inhibiting microbial growth and retarding oxidation. • The primary role of food packaging is to protect food products from the outside The origin of modern heat processing techniques was developed more than 200 years ago. 2. WORLD FOOD PROBLEMS - Need for more effective and more widely used methods of Food processing & It describes how food preservation prevents spoilage through various traditional and modern methods, including drying, refrigeration, fermentation, canning, pasteurization, Food Processing • Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption. Semi -perishable foods: It can be stored for a couple of weeks or even a month or two without any detectable signs of spoilage. A part from using a process that causes minimal losses and packaging material that gives maximum protection The food industry must add extra amounts of the Sterilization - Download as a PDF or view online for free. Liquid foods Foods with solid particles Foods with larger particles Milk Fruit Juice Beer Wine Baby Foods Tomato Products Vegetable Soups Stews Prepared by: Sourabh 17. So there is less chance of the unrequired food material being spoilt. Separate raw food from cooked and new food from old. Wash Hands Repeatedly Wash hands thoroughly before you start preparing food and after every interruption e. Disinfection does not affect spore state organisms. They include – • Removal of unwanted matter from food – unwanted matters may be inedible, indigestible or harmful to health, such as husk from grain, the skin of some vegetables, coconut shells, etc. [1][2] Given its reliance on food science and This document discusses quality control in the food industry. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric 7. The food poisoning chain consists of 3 major hazards. Sun drying of food refers to foods that are 5. Correct production planning should ensure that: • raw materials, ingredients and packaging materials 2. This water availability is measured as water activity (aw). The idea is to use deliberate low-level combinations of existing and novel preservation techniques ("hurdles") to eliminate the growth The main objective of fruits and vegetables processing is to supply wholesome safe, nutritious and acceptable food to consumers throughout the year. They 2. Important unit operations in food processing, like mixing, cooking, and packaging are listed. WF-R ANIMAL SCIENCE 1WF-R ANIMAL SCIENCE 1 • To prevent harmful bacteria from growing in foods, these should be refrigerated immediately. • Cook foods to proper temperature. ∗ Preservation of fish is done to prevent spoilage. g. 1. For eg. 24. INTRODUCTION • It can be considered as a combination of art, science and technology that is used in the transportation and selling of foods. Store raw foods such as meat, poultry and seafood in containers on the bottom shelf of the 4. – Non food contact surfaces , equipments should be cleaned properly. The stages involved are: • 10. • The climatic factors Standards for eating establishments FSSAI , Premises where public is admitted for repose or for consumption of any food or drink or any place where cooked food is sold or 3. It defines preservation, processing, and food preservation. Vitamins are very sensitive to external factors such as humidity, heat, oxygen, pH, light, oxidizing and reducing agents. Other food products 16. It is a fragmented global industry comprising fruit/vegetable, dairy, alcohol, meat, It outlines four main approaches: 1) preventing or delaying microbial decomposition through asepsis, removal of microorganisms, or hindering their growth; 2) preventing self Food preservation is the process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility or nutritional value and this allows for longer food The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva­ tion, processing 3. Drying • Drying mainly removes moisture from a solid, semi- solid or a liquid food product • It is done using controlled conditions • Losses of fruit quality • Time consuming • Cheapest method • Eg: Dried bens and Peas, Raisins, Dates, Apricots Dehydration • Dehydration removes water from a water containing compound • It is carried under controlled conditions 15. The principles of food preservation and various techniques, like physical and chemical methods, are also outlined. BENEFITS OF DREID FOOD The main benefit of dry food is that it is convenient for the owner – it’s easy to measure, easy to serve and easy to store. The document provides details on the principles, equipment used, advantages, and limitations of various thermal food processing technologies. These foods keep well under refrigeration at household as well as commercial level. INTRODUCTION • In HPP, the product is packaged in a flexible container (usually a pouch or plastic bottle), the food product to be treated is placed in a pressure vessel capable of sustaining the required pressure, the product is submerged in a liquid which acts as the pressure-transmitting medium. Name 3 irradiated foods Newer methods like aseptic processing are also covered, which sterilize food outside the package before aseptically filling sterile containers. Freezing food involves lowering the temperature so that water inside the food freezes into ice crystals. Unit operations in food processing by Mohit Jindal Vol. When prepared in the establishment 5. Challenge Question •Suppose you work at a poultry processing plant, and the boss wants to irradiate the chicken meat, which he knows is on average 30% contaminated, to eliminate Salmonella sp. • Successful application of HACCP requires full commitment and involvement of the management and the workforce. Food Hygiene vs Food Safety • Food hygiene are the conditions and measures necessary to ensure the safety of food from production to consumption. It also explains key unit Aim: Develop working knowledge in Physical Principles of Food Processing Objectives: • To be familiar with units and dimensions • To understand fundamental principles of mass and energy conservation • To understand and The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva­ tion, processing factors that influence quality, packaging, Download ppt "INTRODUCTION TO FOOD PROCESSING & PRESERVATION. Food Processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. • It also requires a multi-disciplinary approach; this 2. In honour of the inventor, canning is also known as 8. It covers the physiological, psychological, and social functions of food. Irradiation Passing energy through food to destroy insects, fungi, or bacteria that cause human disease or cause food to spoil. 28 (b) Personnel shall practice good sanitation and health habits. It is a way for food processors to employ only mild preservation techniques to their food products. 4. Acids -added to make flavors "sharper", and also act as preservatives and antioxidants. • It moves through several stages before it is completed. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to 12. They have unlimited 7. CHILLING OR REFRIGERATED STORAGE: Refrigerated storage of food is generally practised both at home or industry level. 1) by: - Mohit Jindal P a g e | 23 Preservation by Low Temperature- Low temperature required for The document discusses food processing and preservation. Date Marking Refrigerated, ready-to-eat, potentially hazardous foods include: Deli meats, seafood salads, cooked and chilled leftovers. Careers in food processing are mentioned. French scientist Nicolas discovered that foods with boiling water in a sealed jars can be preserved. PRINCIPLES OF FOOD PROCESSING AND PRESERVATION (Volume-1. Terms used in sterilization: Disinfection: The destruction or removal of all pathogenic organisms capable of giving rise to infection. • Some of the food Benefits of Food processing.