Principles of food processing slideshare. Separate raw food from cooked and new food from old.

Principles of food processing slideshare. 2 In this course we examine the scientific methods of food processing, including the methods of fermentation, dehydration, cooling and freezing, the use of high temperature and radiation and the use of food additives. Fish preservation is the method of extending the shelf life of fish and other fishery products by applying the principles of chemistry, engineering and other branches of science in order to improve the quality Nov 23, 2016 · 7. 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. Store raw foods such as meat, poultry and seafood in containers on the bottom shelf of the Feb 22, 2018 · 26. Important unit operations in food processing, like mixing, cooking, and packaging are listed. • 1. Since fish is very perishable, it is therefore, necessary to preserve fish if not consumed or disposed immediately. It describes various methods used to preserve foods including physical techniques like heat and radiation that control microbial growth, chemical techniques like using salt, sugar, and preservatives to retard microbial action, and biological techniques like fermentation. Methods of food preservation include thermal processing like cooking, blanching, and pasteurization which destroy microorganisms and inactivate enzymes. Canning is a method of preservation of food in which the food is processed and hermetically sealed in containers (of metal, glass, thermo stable plastic, or a multi- layered flexible pouch) through agency of heat. It also explains key unit operations in food processing like blanching, pasteurization, chilling, and freezing. 614 views • 8 slides Apr 7, 2018 · It discusses why foods are preserved, common preservation methods like canning, drying, salting, and freezing. 1. • To prevent the re-entry of new microbes by sealing food. economic (more cost-effective production by ‘getting it right first time’, reduction in wasted materials, fewer customer complaints, improved machine efficiency and increased manufacturing capacity) marketing (consistently meeting customer needs, increased customer confidence and sales) internal (improved staff morale, increased levels of communication, better trained staff and May 27, 2020 · 11. INTRODUCTION • It can be considered as a combination of art, science and technology that is used in the transportation and selling of foods. i. Medical expenses 4. A huge number of entrepreneurs in this industry are small Sep 3, 2021 · This document discusses the principles of food preservation. The term "thermal" refers to processes involving heat. Loss of family income 2. • To maintain the nutritive value, colour, flavour, texture of the food as far as possible. Introduction 2. Food Processing Food processing is the transformation of agricultural products into food, or of one form of food into other forms. The principles of food preservation and various techniques, like physical and chemical methods, are also outlined. • The primary role of food packaging is to protect food products from the outside environment and from damage by abrasion, to contain the food, and to provide consumers with information about ingredients and nutrition (Dallyn and Shorten, 1998). 1) by: - Mohit Jindal P a g e | 26 • transmission load, which is heat transferred into the refrigerated space through its surface; • product load, which is heat removed from and produced by products brought into and kept in the refrigerated space; • internal load, which is heat Jan 30, 2019 · PRINCIPLES OF FOOD ENGINEERING Prepared By-Mohit Jindal Page 40 of 72 Selection, operation and periodical maintenance of equipments used in food industry viz. Primary food processing is to make most foods edible and Secondary food processing turns ingredients into familiar foods, such as bread. Heat: Most reliable method of sterilization and should be the method of choice. Loss of productivity, leisure and travel opportunities 6. Separate food types (meat, poultry, seafood, dairy, fruit & veg). Tertiary food processing has been criticized for promoting overnutrition and obesity, containing too much sugar and salt, too Sep 9, 2015 · 3. It begins by defining food preservation and its objectives, including increasing shelf life and retaining nutritional value. Jun 19, 2012 · 3. Introduction: Food sanitation is more than just cleanliness. May 30, 2021 · These methods help prevent spoilage by inhibiting microbial growth and retarding oxidation. Apr 30, 2015 · 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. Jun 11, 2017 · This document discusses quality control in the food industry. Hot Extrusion cooking High pressures and temperatures are used to form expanded products. e. • Several versions of the product are usually made, using slightly different ingredients or processes. Apr 7, 2018 · 2. Oct 21, 2022 · Food is classified based on nutritive value into basic food groups like basic four, basic five, and basic seven. Jul 30, 2012 · 2. The practical part of this course comprises applications of some processing methods on local foods. The rapid release of pressure as the food emerges from the die causes instantaneous expansion of steam and gas in the material, to form a low-density product. • Batch-fluidised bed blancher – Blancher moves in a chamber of air and steam @4. pasteurizer, autoclave, heat exchangers, evaporators, driers, boilers etc. Jan 30, 2019 · PRINCIPLES OF FOOD PROCESSING AND PRESERVATION (Volume-1. It is a way for food processors to employ only mild preservation techniques to their food products. It describes how food preservation prevents spoilage through various traditional and modern methods, including drying, refrigeration, fermentation, canning, pasteurization, freezing, irradiation, and chemical additions. the products are PROTOTYPED in the company's test kitchen, often by a professional chef or food consulta Feb 15, 2014 · 4. Test ideas on a small scale Research is carried out to form a number of recipes and specify the ingredients to be used. Read less Dec 6, 2012 · The food processing sector is highly fragmented industry, it widely comprises of the following sub-segments: fruits and vegetables, milk and milk products, beer and alcoholic beverages, meat and poultry, marine products, grain processing, packaged or convenience food and packaged drinks. Jan 6, 2020 · 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 storage. Heating food is an effective way of preserving. 1) by: - Mohit Jindal P a g e | 23 Preservation by Low Temperature- Low temperature required for different foods – refrigeration – refrigeration load, refrigeration systems; slow and fast freezing, freezing process; types of freezer advantages and disadvantages of freezing; storage Nov 13, 2020 · This document provides an overview of various food preservation principles and methods. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives. • WHO (1984) has defined food hygiene as all conditions and measures that are necessary during production, processing, storage, distribution and preparation of food to ensure that it is safe, wholesome and fit for human consumption. Aug 25, 2016 · The document discusses principles of food preservation. FISH PRESERVATION Preservation of fish is done to prevent spoilage. Dangers of food borne illness • Individual – Food borne illness are the greatest danger to food safety. Deep freezing 4. Heating is the principle factor to destroy the Aug 18, 2017 · 9. Mar 2, 2010 · Food processing extends the edible time frame of foods through various preservation methods like drying, salting, curing, fermentation, freezing, smoking, canning, pasteurization, refrigeration, and freezing. Increased insurance 3. Principles of freezing 3. The moisture content of some Feb 1, 2014 · 11. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. Hot extrusion is a HTST process, which minimizes the loss of nutrients and reduces microbial contamination. 5m/s • Advantages: – Faster more uniform heating – Good mixing of the product – Low effluents, Shorter processing time so low nutrients loss • Hot water blanchers: – Food is held in hot water at 70-100°C for specified time – Effective washing process • Microwaves: – very expensive and Aug 18, 2023 · 13. Dec 6, 2018 · GENERAL PRINCIPLES OF PRESERVATION • To destroy or inactivate micro-organisms. The idea is to use deliberate low-level combinations of existing and novel preservation techniques ("hurdles") to eliminate the growth of micro-organisms. • Food hygiene in its widest sense, implies hygiene in the production, handling, distribution and serving. • Therefore, it is essential to possess knowledge of processing and preservation methods that produce/ preserve best possible foods over a long period of time with minimum loss of nutritive Dec 12, 2014 · 3. Separate raw food from cooked and new food from old. Jan 13, 2021 · 2. Develop ideas for a new product • 2. Careers in food processing are mentioned. 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 and May 13, 2016 · 2. Killing effect is due to protein . 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. It outlines four main approaches: 1) preventing or delaying microbial decomposition through asepsis, removal of microorganisms, or hindering their growth; 2) preventing self-decomposition of food by inactivating enzymes or chemical reactions; 3) preventing damage from insects, animals or mechanical causes; and 4) introducing few Jul 19, 2020 · The document discusses industrial and food microbiology, with a focus on principles and methods of food preservation and sanitation. Dry Heat & Moist Heat. Jun 9, 2019 · PRINCIPLES OF FOOD PROCESSING AND PRESERVATION (Volume-1. Pasteurizer In the food industry, we refer to the processing steps required to eliminate the potential for food Mar 2, 2021 · 18. #1. Death or Oct 14, 2020 · • Deterioration of food in some cases is accompanied by production of toxic substances while in other cases it results in losses of nutritional value. Methods and Principles of Food Processing (Part I) The Green Revolution, better management practices and subsequent efforts through the application of science and technology for increasing food production in India have brought self reliance in food. 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. The factors influencing sterilization by heat: Nature of heat-dry or moist Temperature and time Number of microorganisms present Characteristics of organisms –species, strain, sporing capacity Type of material from which organism have to be eliminated. The document aims to introduce students to the basic concepts and principles of food processing and preservation. Cost of special dietary needs 5.

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