Chapter 2

Drying and Food Preservation

What is drying?
Method of water removal to form final product as solids. Purposes;
To increase shelf life Reduce packing, transportation and storage cost Improve sensory attributes

Process principles

Heat is fed to the product when drying in order to evaporate water or an organic solvent. Different temperatures and times are required depending upon the product quality and the desired residual moisture. As the evaporation of the solvent cools the product, relatively high temperatures can be used for drying without overheating the product. At the same time, it is important to mix the product well during drying.

How its preserve

Drying reduces water activity
Avoiding microbial growth and deteriorative chemical reactions

The concept of bound and free water?

BOUND WATER: - hydration - tight chemically bound structure) - x freeze at 0oC - x act as solvent FREE WATER: - lightly entrapped - easily pressed from food - dispersing agent & solvent - can be removed - drying (eg: within a crystalline

Aw
Definition?.. How / mechanism in fd preservation? water - cell membrane cell wall x water - > solute [ ] cell? How to lower/ reduce Aw in food? Other factor helps in preserve. With low Aw:
Low T Availability of O2 Availability intracellular solute?

Availability intracellular solute?

Example: - polyols (glycerol & sorbitol) - proteinaceous food (peptides & amino acids) - c/h food (trehalose) - membrane p/lipids (choline) - muscle mitochondria (carnitine) How? : - replace the hydration shell & fulfill the normal fu of H2O mol. - coat the h/phobic region of protein > h/filic and > affinity of protein for the available water -

1.00

0.95

0.90

0.85--//--0.60------

Pseudomonas spp.-----E.Coli ---------------------Lactobacillus spp.-------Clos. Perfringens ------------Clos. Botulinum ---------------Salmonella spp. -----------------------Listeria momocytogenes -------------------------Staph. Aureus (anaerobic) ------------------------Bacillus spp. (anaerobic) ------------------------------Bacillus spp (aerobic) ----------------------------------------Staph. Aureus (aerobic) --------------------------------------------Micrococcus spp.-------------------------------------------------------Most yeasts and molds -------------------------------------------------Osmophilic yeast and xerophilic molds ---------------------------------Figure: Low water activity limits for microbial growth

Food Fresh meat and fish Liverwurst Cheese spread Bread Red bean paste Caviar Aged cheddar Fudge sauce Salami Soy sauce Jams and jellies Peanut butter Dried fruit Cookies Instant coffee

Water activity .99 .96 .95 .95 .93 .92 .85 .83 .82 .8 .8 .7 .6 .3 .2

aw 0.90-1.00 0.85 - 9.0 0.80 - 0.85 0.75 - 0.80 0.70 - 0.75 0.65 - 0.70 0.60 - 0.65

Spoilage microorganism Bacteria Bacteria, molds, yeasts Yeasts Xerophilic molds, molds and yeasts Yeasts Osmophilic yeasts Xerophilic molds, osmophilic yeasts

Food Cottage cheese, meat Margarine, condensed milk, whipped butter Fruit syrups Dried figs, jams Confections Molasses Dried fruit

Classification of Drying
1. Thermal drying
Air drying Low air environmental drying Modified atmosphera drying

1. Osmotic dehydration 2. Mechanical dewatering

Factors selecting drying process

The type of product to be dried Properties of the finish product desired The products susceptibility to heat Pretreatments required Capital and processing cost Environmental factors

Thermal Drying
A. Air Drying
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Convection Air-Drying Solar or Open Air-Drying In-Store Drying Explosive Puff-Drying (high T and P) Spray-Drying ( dried atomized liquid- powder) Fluidized Bed Drying (move particulate flow hot air) Spouted Bed Drying.. Ball Drying.. Rotary Drum Drying.. Drum Drying.. Microwave Drying..

Spray drying

B. Low Air Environment Drying 1. Smoking 2. Vaccum-Drying (low P n heat) 3. Freeze-Drying (ice gas) 4. Heat Pump Drying (convect. + refrigeration system) 5. Superheated Steam-Drying (O2 free drying)

C. Modified atm drying 1. New technique 2. Use heat-pump dryer 3. Nitrogen & CO2 4. Eg: dry apple avoid browning (O2)

Osmotic Dehydration
The process of water removal by immersion of water-containing cellular solid in a concentrated aqueous solution (syrup or brine) As a pretreatment Not considered as shelf-stable product, so need a further process (dry by air, freeze,vacuum).

Potential Advantages
The advantages of the osmotic dehydration; 1. Quality improvement in term of color, flavor and texture 2. Energy efficiency (low T, conc. Food, some moisture already removed) 3. Packaging and distribution cost reduction (concentrated) 4. Chemical treatment not required 5. Product stability (<Aw) and retention of nutrients during storage

Example based on researches done:

Air-dried cashew apple pretreated with an osmotic solution of sodium chloride and sucrose showed improved color, firmer texture, astringency, and overall acceptability. Fluidized bed air-dried blueberries pretreated by osmotic solution showed low shrinkage, better rehydration, and soft raisin-like texture . Agreeable flavor, color, and texture of osmo-air-dried peppers with whey and sorbitol were developed without preservatives Osmo-air-dried pea was developed with attractive color and acceptable organoleptic properties with preosmotic dehydration in sucrose and citrate solution Microwave-dried apple and strawberry pretreated with osmotic dehydration showed high quality in terms of color, taste, vitamin C, and structure retention

Disadvantages
Increase saltines or sweetness (change the product sensory quality) Syrup management problems (contamination of fd comp leach) Process control and design (esp for industry)

Factors affecting the osmotic dehydration process

1. 2. 3. 4. 5. 6. 7. 8. 9. Type of osmotic agent Concentration of osmotic solution temperature of osmotic solution Properties of solute used in osmosis Agitation of osmotic solution Geometry of the material Osmotic solution and food mass ratio Physicochemical properties of food materials Operating pressure

Pretreatment In Drying
a. Blanching
Purpose is to; 1. inactivate the enzymes. 2. Remove gases from vegetable surface and intercellular spaces. 3. Reduce the initial microorganism load. 4. Cleaning raw food materials initially. 5. Facilitate preliminary operations such as peeling and dicing. 6. Improve color, texture and flavor under optimum conditions.

Disadvantages 1. May change texture, color and flavor. 2. Increases the loss of soluble solids. 3. May change the chemical and physical state of nutrients and vitamins. 4. Environmental impacts.

BLANCHED UNBLANCHED

UNBLANCHED BLANCHED

BLANCHED

UNBLANCHED

BLANCHED SQUID

Sulfiting
By soaking in sulfite solution or smoking with sulfur dioxide Its can preserves the color, texture, flavor and vitamins content (vit C and carotene). displaces air from the tissue in plant materials, softens cell walls so that drying occurs more easily destroys enzymes that cause darkening of cut surfaces, shows fungicidal and insecticidal properties, and enhances the bright attractive color of dried fruits

Salting / curing
meat, fish, cheese - was originally developed to preserve certain foods by the addition of sodium chloride - NaCl, sodium/potassium nitrit/nitrat - fresh fish- stable product (<mc & preserve) - followed by fermentation, drying, heating, smoking

Others pretreatment
Dipping treatment with chemicals Freezing pretreatment - > rehydration ( large ice crystal) Cooking pretreatment (rice, beef & beans) - easy dry - better texture - more permeable to moisture

Mechanical dewatering
Mechanical dewatering removes of excess water from sludges, wet fibrous residues in conical and cylindrical rotary screw presses (single & twin screw). Mechanical dewatering is used in a variety of industries; like for instance the coffee industry, the starch industry, and the environmental industry.

 Mechanical dewatering of starch Vetter screw presses and tube bundle dryers are used to dewater corn germs, corn fibres and corn gluten, as well as wheat fibres with bran and syrup.

Vetter screw presser

Tube bundle drier