Food Processing slides diet and nutritionsppt

food science

1. FOOD Preservation Presented by : Group 9

2. What is thermal processing? Thermal processing is a commercial technique used to sterlize food through the use of high temperatures. The primary purpose of thermal processing is to destroy potential toxins in food. The process does have limitations and its application must be carefully overseen by an authority who understands the importance of variables in regulating thermal processing

3. Methods: Food may be sterlized using in-package sterlization techniques. Using this technique, the food is sterlized while it is already in a bottle, can or other package. The other option is UHT (ultra-high temperature) or aseptically processed products, which require the package and the food to be sterlized using thermal processing separately before they are sealed together.

4. Hira Tanveer 70110973 Different techniques of thermal processing

5. Techniques of thermal processing: Blanching. Pasteurization . Sterilization. Cooking. Frying.

6. Laiba shahid 70110721 Blanching and its methods

7. Blanching and its methods: Blanching : The primary purpose of blanching is to destroy enzyme activity in fruit and vegetables. It is not intended as a sole method of preservation, but as a pre- treatment prior to freezing, drying and canning .

8. Methods of blanching: Steam blanching : Preffered method for foods with large cut surface areas as lower leaching losses . food materia l carried on a mesh belt or rotatory cylinder t hrough a steam atmosphere, residence time controlled by speed of the conveyor or rotation. Often poor uniformity of heating in the multiple layers of food, so attaining the required time-temperature at the cent re results in overheating of outsid layers.

9. Hot water blanching us designs which hold the food in hot water (70 to 100°C) f or a specified time, then moves it to a dewatering/cooling section. In blanchersof this type the food enters a slowly rotating drum, partially submerged in the hot water. It is carried along by internal flights,residen : Includes varioce time being controlled by the speed of rotation.

10. Pasteurization And Its Methods Nida Shamshad 70110222

11. What Is Pasteurization Pasteurization is a process of food preservation in which packaged and non-packaged foods are treated with mild heat, usually to less than 100 °C, to eliminate pathogens and extend shelf life

12. Methods of Pasteurization

13. Sterilization Usama Akhtar 70110439

14. Sterilization Sterilization destroys all microorganisms on the surface of an article or in a fluid to prevent disease transmission associated with the use of that item

15. Sterilizing Practices Steam Sterilization. Flash Sterilization. Low-Temperature Sterilization Technologies. Ethylene Oxide “Gas” Sterilization. Hydrogen Peroxide Gas Plasma. Peracetic Acid Sterilization.

16. Cooking Ali raza 70110154

17. Cooking : Thermal processes generally involve heating of foods for a specific period at a predetermined temperature. To kill microorganisms of public health concern, and deactivate enzymes that cause deterioration of the food during storage.

18. The cook value, C 100 relates the quality loss during a high-temperature thermal process to an equivalent cooking process at 100 °C (Lund 1977). From the temperature-time history (heat penetration profile), one can calculate heating time required to obtain a target pasteurization unit (PU).

19. Frying Muhammad Surkhail Fareed 70109566

20. What Is Frying Frying is a method of cooking in which food is cooked in a bath of hot oil or fat

21. Types of Frying Shallow Frying Deep Frying Triple Cook Frying Stir-Frying Sautéing