NURSYIFA RAHMA MAULIDA

nursyifa.maulida@yahoo.com

Lets discuss!

Why do we need (as nutritionist) to learn

food processing and technology?

Why do you think, food processing and technology are needed?

What do you expect from this course?

OUTLINE
DEVELOPMENT OF FOOD SCIENCE

&TECHNOLOGY
DEFINITION
PURPOSES OF FOOD PROCESSING

TECHNOLOGY
FOOD DETERIORATION
FOOD PROCESSING & TECHNOLOGY

Development of food
science and technology
GOODS
AND
SERVICES

Human first learned how to cook food, then how to transform, preserve, and store it
safely

BACKGROUND
The nature of perishable foodstuffs

Food processing is needed:

Raw materials into semi-finished or products
Changing the structure easy to digest

Produce the form of

processed food
dishes

DEFINITION

(Institute of Food Technologists, 2010; Introduction to Food and Food Processing, 2010)

Advances in food science

and technology

Food quality can be maintained or even improved

Food safety can be enhanced
Sensitive nutrients can be preserved
Important vitamins and minerals can be added
Toxins and anti-nutrients can be removed
Foods can be designed to optimize health and reduce the
risk of disease

(Institute of Food Technologists, 2010)

Purposes of the Food

Processing and Technology
Preservation
Safety
Quality
Availability
Sustainability
Convenience
Health and Wellness

FOOD DETERIORATION

Deterioration Factors of
Food

Konsistensi
Memar
Berlendir
Berbau busuk
Ketengikan
Penyimpangan pH
Reaksi browning
Penggembungan
kaleng
Penyimpangan rasa
Penyimpangan cita
rasa
Penggumpalann/
pengerasan pada
tepung
Lubang/bekas gigitan
Keretakan pada kulit
telur

Causes of Food
Deterioration
Growth and activities of microorganisms (bacteria, yeasts,
and molds)
Activities of food enzymes and other chemical reactions
within food itself
Infestation by insects, parasites, and rodents
Inappropriate temperatures for a given food
Either the gain or less of moisture
Reaction with oxygen
Light, Temperatures
Physical stress or abuse
Time

STOP!
Divide into 4 groups

Microbiological
Physical
Chemical
Biological

Discuss with your friends within 15 minutes about

Cause and Effect on Food Deterioration

PHYSICAL CHANGES (1)

Physical changes on food occurred due to physical and
mechanical factor
Physical factors:
Insects or rodents hole insect bites
Physical treatments thermal degradation
Environmental conditions (moisture, air, light, high temperatures)
case hardening, chilling and freezing injuries, freezer burn

Examples of physical changes on food

Case hardening

Chilling injury and freezing injury

PHYSICAL CHANGES (2)

Mechanical factors:

Mechanical collisions (between food itself and or with utensils)

Pressure (stacking or piling foods too high)
Impact from hitting or dropping the food
Vibration from transport
Foods rubbing against each other or against container sides

Mechanical factors can cause food crushed, scratched,

split, and damaged

CHEMICAL CHANGES
Chemical changes on food occurred due to chemical
factors include enzymic and other factors
Enzymic factors:
The post-harvest Spoilage of fruit and vegetables
Oxidation of phenolic substances in plant tissues by phenolase
Browning

Chemical reactions
The presence of oxygen in the oil Lipid oxidation (rancidity)
High temperatures (thermal oxidation) Damage to the fatty acid
The presence of light Lipid oxidation and colour changes
Coating or enamel on can (reaction with H2S) Black stains on
canned food
pH changes Denaturation of protein

BIOLOGICAL CHANGES
Biological changes caused by macro biological
such as insect, rodents, and pets and other
factors such as light, temperatures, water activity,
etc
Insects, rodents, pets may damage food like
fruits, vegetables, cereal and roots. The
occurrence of deterioration foods, are follow:
Reduced nutritional quality
Depreciation food weight
Increase the contamination

MICROBIOLOGICAL CHANGES (1)

Microbiological changes caused by microorganisms
There are thousands of genera and species
Microorganisms:
Capable of spoiling food
Found everywhere: soil, water, and air; on the skins of cattle and
the feathers of poultry; in the intestines an other cavities of the
animal body
Generally, are not found within healthy living tissue

Microorganism may be divided into :

Bacteria
Yeast
Moulds

MICROBIOLOGICAL CHANGES (2)

Bacteria, yeasts, and molds can attack virtually all food
constituents
Some ferment sugars and hydrolyze starches and
cellulose; others hydrolyze fats and rancidity; some
digest proteins and produce putrid and ammonia like
odors.
Other types form acid
make food sour
produce gas and make food foamy
a few produce toxins and give rise poisoning

Bacteria
COCCUS

BASIL

SPIRAL

Vibrio cholerae

Diplococcus pneumoniae
Bacillus anthracis
Streptococcus
Borrelia burgdorferi

Staphylococcus

Bacteria
Bacteria are single celled organisms that are able to
reproduce rapidly
There are aerobic and anaerobic bacteria
There are:
Mesophilic (16oC 38oC)
Psychrotropic (0-20oC)
Thermophilic (50-60oC)

Harmful and can cause food poisoning and even death

Some food are high risk, include foods that are not
cooked before they are eaten

 Bacterial Soft Rot (busuk lunak bakteri) by Pseudomonas,

Costridium, Bacillus : carrot, garlic, onion

Lendir di permukaan (Pseudomonas, Streptococcus, Bacillus)

Perubahan warna daging ; merah hijau, cooklat, abi-abu, akibat
dari senyawa yang mengoksidasi (Lactibacillus, Leuconostoc)
Bau atau rasa busuk
Kontaminasi pada telur busuk hijau (Pseudomomas fluorescens) ,
busuk hitam (Aeromonas), busuk merah (Serratia)
Kontaminasi pada produk susu mengubah citarasa
(Pseudomonas), penggumpalan busa dan pengasaman (coliform),
lendir (A. viscolactis)

Yeasts

Yeasts
Yeasts are somewhat larger, of the order of 20m, aerob
Yeasts is used on fermentation
Grow on sugary foods.
If they grow on fruits cannot consumed

The optimum temperatures for growth at 2038oC

Cannot grow at low temperatures
Can be destroyed by temperatures above 70oC and at
100oC yeast and spores may die
Cannot survive in sugar concentration above 50% and in
vinegar

Food Deterioration caused

by Yeasts
Meat slimy
Stench
Sourness
Discoloration

Molds

Molds
Molds are still larger and more complex in structure
Settle on food and grow into a visible plant like fluff
Grow on many foods
Sugary foods (bread, jam)
Animal protein (cheese, meat, butter)
Fresh food (fruits and vegetables)

Like slightly acid conditions, need moisture and need

warm temperatures between 20oC 40oC
Are destroyed above 70oC
Can survive in the fridge(1015oC) but not the freezer.
Can make you sick or cause allergic reactions

Forms of Molds on Food

1.Bergetah Lengket
2. Berambut (putih, dll) Thamnidium chaetocladioides,
Mucor inucedo, Rhizopus
3. Bintik hitam Cladosporium herbarum
4. Bintik putih Sporotrichum carnis, Geotrichum
5. Noda-noda hijau Penicillium expansum, P. Asperulum
6. Dekomposisi lemak kapang penyebab hidrolisis dan
oksidasi lemak
7. Bau dan rasa menyimpang Thamnidium

Forms of Molds on Food

Gray Mold Rot (busuk kapang abu-abu) : grape, spinach

Blue Mold Rot (busuk kapang biru):grape, bit, apricot

Rhizopus Soft Rot (busuk lunak rhizopus) : grape,
strawbeery,avocado

Forms of Molds on Food

Anthracnose (bintik hitam): apricot, avocado, banana
Alternaria Rot (busuk alternaria) : lemon, peach, tomato

Watery Soft Rot (busuk lunak berair) :

aple, cabbage flower, celery
Downey Mildew (kapang putih seperti wol : sawi, radish

Forms of Molds on Food

Black Rot (busuk hitam) : carrot, bit, cabbage flower

Fusarium Rot (busuk fusarium) : carrot, bit, banana
Green Mold Rot (busuk kapang hijau) : tomato
Brown Rot (busuk coklat) : apricot
Aspergillus niger (busuk kapang hitam) : onion, garlic

Factors influence
microorganisms
water activity (aw )
pH
Time
Temperatures
Oxygen
Nutrient (C, N, H, S, P, Fe, Ca, Zn and others)
etc.

COMODIT

MICROORGANISMS

IES
Vegetables Molds: ( Rhizopus stolonifer, Phytophora sp, Borytis
cenera )
Bacteria : (Lactobacillus sp, Bacillus sp)
Fruits

Molds&Yeasts; Penicillium sp; Aspergillus niger

Meats

Bacteria : Micrococcus sp, Bacillus sp,

Corynebacterium sp,

Pseudomonas sp

Molds: Thamnidium elegans, Clasdoporium

herbarium, Mucorracemus
Fish

Pseudomonas, Microbacterium, Corynebacterium,

Micrococcus

Eggs

Pseudomonas fluerecens, Acetobacter sp

COMODITIE

MICROORGANISMS

S
Fresh Milk

Lactobacillus,
Streptococcus,
Pseudomonas, Micrococcus

Dairy

Butter : Pseudomonas putrefaciens

Cheese : Alcaligens sp, Bacillus sp, Penicillium
sp

Products

Bacillus,

Cereals

Biscuit : Lactobacillus, Leuconostoc sp

Fermented
Products

a. Bir :
Acetobacter sp (Sourness);
Eyromonas anaerobia (Turbidity)
b. Sauerkraut :
Lactobacillus cucurmeru
(Slimy kraut); Torula glutinis
(Pink
kraut)
c. Pickle : Bacillus nigrificans, Fusarium sp,
Penicillium sp

Canned

a. Spores bacteria
b. Non-spores bacteria

Products

Flat Sour;
Sulfur

Reference
Fellows, P. (2000). Food Processing
Technology: Principles and Practice. Cambridge
England, Woodhead Publishing Limited.
Ber, Zeki. (2009). Food Process Engineering and
Technology. USA, Elsevier.
Brennan, JG. (2006). Food Processing
Handbook. Weinheim, WILEY-VCH Verlag FmbH
& Co. KGaA.