Food Preservation and Packaging Chapter 29. Introductory Foods, 13 th ed. Bennion and Scheule ©...

Food Preservation and Packaging

Chapter 29

Introductory Foods, 13th ed.Bennion and Scheule

Causes of Spoilage

Microorganisms Enzymes Desiccation Bruising Oxidation

Methods of Preservation

Temperature control Moisture control Preservatives Irradiation

Temperature Control

Cold Refrigeration and controlled atmosphere Freezing

Thermal processing Canning

Retort packages Pasteurization

Moisture Control

Drying

Freeze-drying

Use of Preservatives

Acids Sugar Spices Other preservatives

Irradiation

Irradiation Reduces microbial levels Destroys pathogens Extents shelf life Removes insect infestation

Approved and regulated by FDA

Irradiation

50 years of research

Food irradiated by Gamma rays produced by cobalt 60 and cesium 137 Beta rays produced by electron beams X-rays

Irradiated food is NOT radioactive

Irradiated food is labeled

Packaging of Food

Functions Protection Containment Marketing and Information

Regulation of packaging FDA Safety of packaging

Migration of chemicals

Packaging Materials

Paper and paperboard Plastics Metals Combination of materials Edible films and coatings

Methods of Packaging

Aseptic Modified atmosphere Sous vide

Packaging Waste Management

Pay-as-you throw Source reduction Reuse Recycle Combustion Landfills

Food Preservation and Packaging Chapter 29. Introductory Foods, 13 th ed. Bennion and Scheule ©...

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