Professional Documents
Culture Documents
Practical class
4th Dec 2016 (Sunday, 2-5pm)
Wear proper attire (covered shoe, lab coat)
Lab report 15% (Group)
Introduction
Method
Results and Discussion
Conclusion
References
Deadline : 11th December 2016 (bef
12.30pm.
OUTLINE
Preparation of raw material before
processing
Techniques of food processing
Microbe processing (fermentation)
Physical Hazards
Physical hazards
Chemical Hazards
Naturally occurring chemical hazards
Seafood: ciguatoxin, scrombotoxin, shellfish
toxin
Mycotoxin : toxin produce by mold
Synthetic chemicals
Cleaning compound
Pesticides
Biological Hazards
Most foodborne illness cause by biological
hazards
Bacteria, virus, parasites
FOOD DETERIORATION
Changes in:
Organoleptic quality
Nutritional value
Food safety
Aesthetic appeal
Colour
Texture
Flavour
Categories of Food
Deterioration
Physical, chemical, biological
i. Physical changes
Visible on the appearance / texture of the
food
E.g. rottenness, softness and change in
colour, taste / odour
Food spoilage
Factors contributing to food spoilage:
Microorganisms growth & activity
Insects, parasites and rodents
Temperature
Natural food enzymes
Moisture & relative humidity
Oxygen / air
Time
Light
RIGOR MORTIS
Chemical changes in muscle after death
2/3 hours after animal dies the muscle start to stiff
Muscle pH
Food processing
High temperature processing (heat
processing)
Low temperature processing
High pressure processing
HIGH TEMPERATURE
PROCESSING
Desirable changes:
Undesirable changes:
Degradation of nutrients
Degradation of sensory attributes (colour, flavour,
texture)
Blanching
Pasteurization
Dehydration
Frying
Irradiation heating
Sterilization
Extrusion
Evaporation
Pasteurization
Extrusion
Blanching
Heating food rapidly to a predetermined
temp, hold for a pre-set time & cool rapidly to
ambient temp
Immersed in boiling water / steam
Purpose:
Enzyme deactivation in fruits & vegetables
Reduce microorganisms
Soften tissue, make food more compact
(facilitate filling)
Enhance colour
Blanching
Often used as preliminary step for freezing, canning,
dehydration
Effect on food
Nutrient loss minerals and vitamins
Colour & flavour change
Textural changes
Pasteurization
Heating liquid foods (e.g. milk, fruit juices) to a
specific mild temp (generally <100 C) to destroy
microorganisms
Purpose
inactivate enzymes
destroy heat-sensitive organisms & pathogens depending on
the pH of the food
Dehydration
Controlled application of heat to remove most
water present in food by evaporation /
sublimation (freeze-drying)
One of oldest methods of preserving food
Microorganisms causing food spoilage & decay
- unable to grow & multiply in absence of
sufficient water
Freeze dryer
Sun-drying
Sun-drying
Grape, peaches, dates, apricots, spices,
fish, legumes
Sultanas- dip in 2.5% potassium
carbonate solution & 0.3% sodium
hydroxide before drying (drying agent)
Larger fruit- halves, pitted and treated
with sulphur dioxide - prevent
enzymatic browning
Hot-air drying
Tray Dryers
Tunnel Dryers
Spray Dryers
Belt Dryers
Pneumatic Dryers
Trough Dryers
Bin Dryers
Tray Dryers
Food is spread out thinly on trays
Hot air sweep across the trays
Removes moist vapors
Rotary dryer
Frying
Heat processing using hot oil
Preserve food by:
Reduction of water activity (aw)
Destruction of enzymes and
microorganisms
Improve taste, flavour, acceptability
Types of food:
Low moisture food (dry)- long shelf life
High moisture food short shelf life (fries,
doughnuts)