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Food preservation - necessity & methods. Cold chain.
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FOOD PRESERVATIONFOOD PRESERVATION
Necessity
Methods
Cold Chain
References:
1) R.S.Khurmi, J.K.Gupta
2) Arora & Domkundwar
3) IIT Khragpur Notes
Applications of RefrigerationApplications of Refrigeration
Four major areas:
a) Food preservation b) Chemical and process industries c) Special Applications d) Comfort / industrial air-conditioning
Food Preservation Food Preservation
What is food preservation?Retaining food over a period of time without
being contaminated by pathogenic organisms or chemicals and without losing its colour, texture, flavour and nutritious value.
Why food preservation? Seasonal availability of food Different type of food at different locations
Food Preservation
a) Food processing:Slow freezing or sharp freezingQuick freezingAir blast freezers
b) Food Preservation: Cold storages
c) Distribution: Refrigerated vehicles
Food Preservation Food Preservation
Advantages: Increases the shelf life of food Retain the quality of food – colour,
texture, flavour & nutrition value Increases food supply Adds variety to the food decreases wastage of food
Food Preservation Food Preservation Food Product Average Useful
(days)Storage life
0oC 22oC 38oC
Meat 6-10 1 < 1 Fish 2-7 1 < 1 Poultry 5-18 1 < 1 Dry meats and fish
> 1000 > 350 & < 1000
>100 & < 350
Fruits 2 - 180 1 – 20 1 – 7 Dry fruits > 1000 > 350 &
< 1000 >100 & < 350
Leafy vegetables 3 - 20 1 – 7 1 – 3
RECOMMENDED STORAGE TEMP
PRODUCT STORAGE TEMP
MILK 4 DEGCBUTTER 2 TO 8 DED CICE CREAM (-) 20 TO (-)22 DEG CVEGETABLES 2 TO 8 DED CFRUITS 0 TO 4 DEG CMEAT (-) 20 DEG CPHARMA PRODUCT 2 TO 8 DED CFROZEN FISH (-) 18 TO (-) 29 DEGCCHEESE (-) 18 DEG CSWEETS 2 TO 8 DED C
FFRRIIDDGGEE
..
Food spoilage
Food components: Proteins Carbohydrates Fats Vitamins Minerals
Destruction of any of these component is food spoilage.
Cause of food spoilage
Spoilage due to physical change
impact, bruising and squeezing
desiccation or dehydration
Spoilage due to chemical change
internal spoiling agents : Enzymes
external spoiling agents:
bacteria, yeast, moulds (fungus)
Methods of food preservation
Heat processing Dehydration Chemical preservation Canning Pasteurization Freezing
Freezing for food preservation
Slow or sharp freezing Quick freezing
smaller ice crystals
no separation of minerals, salts
Immersion freezing
Indirect contact freezing
Air blast freezers
Cold stores
To store food products after processing Prefabricated insulated panels Air tight door in sandwich construction Safety anti-locking arrangement Temperatures – positive or sub-zero Layout – air lock, sorting-cum-intermediate
storage area, store compartments Important points – temperature, RH, air
motion, product mix, duration
Prefabricated Cold store
Cold Storage: FCUs
Cold Storage : Interior
Cold Storage : Material Arrangement & Air Movement
Cold ChainCold Chain Cold chain is a temperature-controlled
supply chain. Pre-cooling chambers at farm Processing unit – freezing, packing Manufacturer’s cold storage Distributor’s cold storage Retailer’s cold storage Refrigerated display cabinets Residential refrigerator Refrigerated transport
Source Precooling`
TransportRetailDistribution Center
Processing Shipping
COLD CHAIN : TOTAL SOLUTIONS
Carrier OMM II 20050
CARRIER COMMERCIAL REFRIGERATIONCold chain
Convenience stores
Distribution centers
Cash and carry
Farms/food processors
Regional supermarkets
Multinationalhypermarkets
Pre-CoolingPre-Coolingofof
Fruits & VegetablesFruits & Vegetables
Methods of Pre-coolingMethods of Pre-cooling
Different methods of Pre-Cooling includes:
1) Hydrocooling2) Vacuum Cooling3) Forced Air Cooling4) Contact Icing5) Evaporative Cooling
Caution. No matter what cooling method is employed, the produce should never be allowed to re-warm once it has been cooled.
Blast Freezing ApplicationBlast Freezing Application
• Seafood
• Poultry, Meat
• Fruit & Vegetable
• Ready Meals
Cold Storage ApplicationCold Storage Application
• Distribution/Logistic Center
• Frozen produce
• Processing Room
CA Storage ApplicationCA Storage ApplicationStorage comparisons for a typical Apple: