FOODPROCESSING-IHMCPublicCmaps.ppt

FOOD PROCESSING WHY PROCESS FOODS? EXTEND SHELF LIFE MAINTAIN SENSORY PROPERTIES MAINTAIN OR IMPROVE NUTRITIVE PROPERTIES ENSURE SAFETY MAKE MORE CONVENIENT BOTTOM LINE:? $$ (ECONOMIC VALUE) HEAT PROCESSING: Use of high temperatures to destroy enzymes and microorganisms that could reduce quality and/or safety of food BLANCHING - A mild heat treatment that primarily destroys enzymes and reduces microbial load (does not necessarily kill pathogens), further preservation methods needed to extend shelf life. Example: Vegetables, frozen, canned PASTEURIZATION - A mild heat treatment used primarily to destroy pathogenic organisms but it also destroys enzymes and reduces microbial load. Requires an addition preservation method to extend shelf life (example: refrigeration, drying). COMMERCIAL STERILIZATION – A severe heat treatment that destroys pathogenic and many microorganisms that could spoil food. Extends shelf life, room temperature stable. (canned foods) 4. STERILIZATION - A very severe heat treatment that destroys all microorganisms. METHODS OF HEAT TRANSFER CONDUCTION: Heating of solids; Slow heating; Heating of fixed molecules in a row. Examples: spoon in sauce pan; Solid pack pumpkin in a can. METHODS OF HEAT TRANSFER 2. CONVECTION: Faster heating of liquids and gas; Hot liquids and gasses raise, cooler portions sink, creating a flow or current. Examples: forced air heating in houses; Canned juices. Air vs. liquid heating - liquid faster. METHODS OF HEAT TRANSFER 3. RADIATION: Electromagnetic waves. Two general types: a. Heat radiation from a heat source. ? Flames: campfire and marshmallows,  hot dogs, hamburgers, BBQ. Infrared. b. No heat radiation that causes the food to heat up ? Microwaves ? Irradiation that does not transfer heat: Gamma  rays, x-rays, electrons (E-beam), Ultraviolet). FACTORS INFLUENCING CHOICE OF HEAT TREATMENTS Type of food o a. pH ? Low acid: 5.0 - 6.8.?Meat, dai