Chemical and Heat Treatment on Food Preservation

8/20/2019 Chemical and Heat Treatment on Food Preservation

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ManufacturingProcesses

Involved inFood

ProductionEunice A. Flores


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Manufacturing Processes Involved in Food P

Chemical Treatment Heat Treatment Blast Freezing Dring Fermentation

Pasteurization

Chemical Treatment Heat Treatment


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!ro"ing

Processing

#toring

Chemical treatment in food $roduc

Fertilizers Chemical #$ras

#ntheticHormones

Plan ts &

Animals


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FE%TI&I'E%#


( Ha)er*Bosch $rocess+ ,- /g0 1 2H-- /g0 3

-,H2 /g0

( develo$ed ) Fritz Ha)er in 4567( a $rocess to snthesize ammonia ) rea

hdrogen and nitrogen later on imafter "or8ing "ith industrialist

Carl Bosch.


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CHEMICA& #P%A9#( Pesticides /insecticides: her)icides: fung( $o$ularl characterised as ;highl to


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#9,THETIC H>%M>,E#( #nthetic se< hormones /for animals0( The e?ect of it is to alter the function of

glands@ it renders the male )ird sterile an

it female characteristics.( e.g. Diethlstil)oestrol: used in the reari

chic8ens for ta)le )irds



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!ro"ing

Processing

#toring



#ntheticHormones

#nt hFlavour

EmuPr ese

Plan ts &

Animals


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#9,THETIC D9E#( To stimulate a$$etite: $rovide a more va

range of $roducts( Colouring is used onl for $rocessed foo

no color of its o"n or in "hich onl residuamounts of color remain.



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F&A>%I,! A!E,T#


( Chemicals designed to mimic natural a

( E


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Chemical Flavour Allylpyrazine %oasted nut

Methoxypyrazines Earth vegeta)les

2-Isobutyl-3Methoxypyrazine

!reen $e$$er

Acetyl-L-yrazines Po$corn2-Acetoxy yrazine Toasted avours

Aldehydes Fruit: green

Alcohols Bitter: medicinal!sters Fruit"etones Butter: caramel

yrazines Bro"n: )urnt: caramehenolics Medicinal: smo8e

#erpenoids Citrus: $ine


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It is also im$ortant to note that not all natavors are safe. An e


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EMIFIE%#


( chemicals that ma8e emulsionsha$$en.

( )rea8 u$ fats and oils and give them

a cream consistenc( ,ature uses $roteins and

$hos$holi$ids: and man emulsiersused in modern food $roduction are

)ased on these natural su)stances


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EMIFIE%#

The emulsiers that are used commerci

come from )oth natural and snthetic so The include+40 &ecithin

($ses% salad dressings& ba'ed goods an

chocolate)-0 Esters of monoglcerides of fatt acid

($ses% Ice cream& ca'es and crisps)20 Mono* and diglcerides of fatt acids

($ses% breads& ca'es and margarines)


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CHEMICA& P%E#E%ATIE#


( $revent the gro"th ofmicroorganisms that couldlead to s$oilage

( e


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E


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d. Benzoic acid or #odiumBenzoate(*or *ruit ,uices& ,ellies& mar

and catsup)


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d. Benzoic acid or #odiumBenzoate(*or *ruit ,uices& ,ellies& mar

and catsup)

According to the InternProgram on Chemical #sodium )enzoate is heused ) the soft drin8industr due to the de

of high*fructose corn scar)onated drin8s.>n the )ac8 of a soda can: ou can nd s

)enzoate in the ingredients list as E-44: "is the num)er assigned to it as a food add


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contG /Benzoic acid or #odiumBenzoate )

#odium )enzoate 1 itamin C BE,'E,E

Ho"ever: the Food and DrugAdministration states that food$roducts that contain )oth vitaminC and sodium )enzoate e


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e. Citric and Tartaric Acids (proide the acid *or aourimproement in syrups& drin'sand ,ellies)

f. Alum and soaa$og (used as a rm

*or pic'les and


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!ro"ing

Processing

#toring



#ntheticHormones

#nt hFlavour

Emu

Pr ese

Plan ts &

Animals

Controlled*atmos$herePac8aging

Modied*atmos$here


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>,T%>&&ED*ATM>#PHE%E PACA!


During CAP: o


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>DIFIED*ATM>#PHE%E PACA!I,


hen MAP: an advanced version of CAused: a customized )lend of inert /nonrea

gases /most often car)on dio


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B%IC PAC#


( Multilaer $ac8ages:"idel used to $ac8age

Kuice: mil8: tomato

sauce: and countlessother $roducts.

( Protect contents froms$oilage and $rovidee


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Heat treatment in food $roduc

Frui ts and

Vege tables There are three methods in use to heatcommodities+a0 H>T ATE% di$s and s$ras

)0 va$our heatc0 hot air * 56 minut e e- /LO PC

control green m


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Frui ts and

Vege tables There are three methods in use to heatcommodities+a0 Hot "ater)0 AP>% HEATc0 hot air * Heating f r uits "it

satur ated "ith "atva$our at tem$er aof L6QO6NC* T o 8ill insect eggslar vae


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Frui ts and

Vege tables There are three methods in use to heatcommodities+a0 Hot "ater

)0 a$our heatc0 H>T AI% - #lo"er heating timand less humidit

- For Juarantine

$rocedures

- e.g.0 $a$aas


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Frui ts and

Vege tablesHeat treated commodit res$onses+

F%IT %IPE,I,!Hot air treatment of 2OQL6NC inhi)its

ethlene snthesis "ithin hours in)oth a$$les and tomatoes.

#o Inc

ac i d E nh

d ev Inc r e

r es$ E t h l

$r od u

Fruits su)Kected to hot air treatments oL6NC often soften more slo"l than nofruits.

Heat treated a$$les are cris$ier than n


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Frui ts and

Vege tablesHeat treated commodit res$onses+

F&A>% CHA%ACTE%I#TIC#2 h of LONC "ater )efore cool storage

mus8melons $revented the loss in suc"hich occurred in non*heated fruit.Heated a$$les /L das at 27NC0 "ere $as cris$er: s"eeter and overall moreacce$ta)le than non*heated.


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4. Enhancement of desira)le te


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T$es of heat treatment+ 40 Heat treatment at tem$eratures )elo" mostl in the tem$erature range of 6 to 7

called ;$asteurization= or sim$l ;coo8ing=-0 Heat treatment at tem$eratures of a)ovalso called ;sterilization=.

Mea t

produc ts


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The di?erence )et"een the t"o grou$s of hetreated meat $roducts las in their micro)ialachieved: "hich determines ho" these $rodu)e stored after thermal treatment+

Mea t

produc ts

Coo8ed or $asteurized $roducts still contcertain amount of via)le or ;living=microorganisms. Their rene"ed gro"th innished and stored $roduct can onl )e $) a$$ling lo" tem$eratures. e.g.) past


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The di?erence )et"een the t"o grou$s of hetreated meat $roducts las in their micro)ialachieved: "hich determines ho" these $rodu)e stored after thermal treatment+

Mea t

produc ts

#terilized $roducts are $roduced free of vmicroorganisms and can therefore )e stounder am)ient tem$erature /;shelf sta)lPracticall all meat $roducts in hermeticasealed containers /tin cans: glass Kars: re


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MIC%>AE Coo8ingAlt e

Me

Micro"aves areelectromagnetic "avfreJuencies ranging

266 MHz and 266 !Hgenerated ) anelectromagnetic elda$$lied to the foodst

$rocessed


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That isall.

Than8ouR

Documents

Chemical and Heat Treatment on Food Preservation