Blanching

A mild heat treatment designed to inactivate enzymes that may cause deterioration during storage Primary concerns are browning and off flavor production Blanching treatments vary substantially from product to product

Blanching
Hot Water Product added to water and pumped through a pipe for a specific time Product added to water and conveyed through the water for a specific time (similar to our chip fryer) Steam Product is moved quickly through a zone of steam

FOOD PROCESSING & PRESERVATION STRATEGIES

FST 401 Introduction to Food Processing

The Barrier or Hurdle Concept

A barrier or hurdle is a processing step or ingredient that protects the product from causing food borne disease

Preservation Approaches
Add heat Remove heat Remove water Reduce pH Add preservatives Fermentation Packaging

Heat-processed foods
Pasteurized Commercially sterile retort and aseptically packaged
Microbial destruction by heat: D-value, F0 High vs. low acid foods 12-D process for low acid foods

Blanched Hot-filled

Blanching
Primary purpose: inactivate specific enzymes within a solid food product to improve quality. Enzymes can cause Off-flavors Vitamin loss Color loss Texture softening If not blanched, enzyme activity can occur even under refrigerated, frozen and dried conditions. Enzymes can also be active during the come up time for retorted canned products.

Blanching
Most frequently used for processed fruits and vegetables. Process: Heat the product using boiling water or steam until thoroughly heated. Will reduce the population of vegetative cells. Safety of product depends on secondary barrier.

Hot-filled foods
Product is heated ( typically 180F) - Mild heat treatment kills some vegetative cells Product is filled into container On cooling of the container, a vacuum is formed Anaerobic environment prevents growth of some microorganisms Dependent upon another barrier to make the product safe

Hot-filled foods
Multiple barriers to provide safety Mild heat treatment & anaerobic environment

+
Low pH or Low water activity or Addition of antimicrobial agents

Typical hot-filled foods

Jams and Jellies (low pH and low aw) Syrups (low aw) Dessert sauces (low aw) Other sauces or juices (low pH or low a w)

Hot-filled foods after opening

Molds and some yeasts will not grow because of anaerobic conditions as long as container is sealed After opening
Generally advised to refrigerate Anti-microbial agents can be used to extend shelf life after opening

Heat processing
Process Temp. range 161F (71.5C), 15 s or equivalent ~ 180F (82C) 212F (100C) short time 212F (100C)
(higher temps for low acid) Additional barrier required?

Pasteurization Hot-filling Blanching Commercial sterilization

yes yes yes no

Preservation Approaches
Add heat

Remove heat Remove water Reduce pH Add preservatives Fermentation Packaging

Removing water
Remove water that is available for microbial growth. Bound vs. free water: Molecules and ions in foods bind some water, making it unavailable for other reactions. Free water is not bound and is available. Total water content = bound + free water

Water activity
Water activity (aw) is a measurement of the free water. aw = Relative humidity of the product Relative humidity of pure water Most bacteria cant grow below aw = 0.85 Most yeasts & molds cant grow below a w = 0.65

Reducing water activity

Drying or concentrating: remove water from the food drying with heat - evaporation freeze-drying sublimation concentration by evaporation concentration by filtration Add solutes to the food: Bind free water: Sugar, salt, proteins, and others

Water activity and microbial growth

Relative growth or reaction rate 0.0

0.1

0.2

0.3 0.4 0.5 0.6 Water activity

0.7

0.8

0.9

1.0

Most bacteria cant grow below aw = 0.85 Most yeasts & molds cant grow below a = 0.65

Typical water activity of some foods

Aw examples
0.95 fruits, vegetables, meat, fish, milk 0.91 some cheeses, ham 0.87 salami, pepperoni, dry cheeses, margarine, 0.80 fruit juice concentrates, sweetened condensed milk, syrups, flour, rice, high sugar cakes 0.75 jam, marmalade 0.65 oatmeal, fudge, marshmallows, jelly, molasses, sugar, nuts 0.60 dried fruits, honey 0.50 dried pasta, dried spices 0.30 cookies, crackers 0.03 dry milk, dehydrated soups, corn flakes