Recent advances in Food Preservation Ayurved.ppt

various food preservation techniques..

1. RECENT ADVANCES IN FOOD
PRESERVATION
1
National Seminar on Recent Advances in Ayurveda
on 19.04.2009

2. National Seminar on Recent Advances in Ayurveda
on 19.04.2009
2
TYPES OF FOOD
Rajasik Tamsik Satvik
Food what we eat not only affect our health but
also our thinking process
FOOD IS MYSTERY
Same food some enjoy and relish and other fall sick.
It reacts and respond with an individual person body
chemistry

3. National Seminar on Recent Advances in Ayurveda
on 19.04.2009
3
FOOD IS BIO MATERIAL
Logically bio-materials are living material.
Food is living even after death.
Fruits Respire after detachment from plant.
Conversion of starch to sugar to glucose to alcohol.
Grains do respire and changes occur even after they are
crushed, boiled or cooked. i.e. mustard

4. National Seminar on Recent Advances in Ayurveda
on 19.04.2009
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Because Food is bio-material made of C, H, O +
All burn and produce heat i.e. exothermic reaction
Some bodies can withstand the generated heat and other
can’t, so they react.
Thus the heat is important factor in food preservation.
Every food has its own texture.
i.e. chocolate, cookies or Handwaand Khaman
Important ingredient is water.
Moisture is torture in Food. Free water is responsible for
hydrolysis, chemical, microbial and enzymatic reaction.

5. WHY FOOD PRESERVATION?
Do away with anti-nutritional factors
Transfer raw food to an edible form
Help preserve food longer ensuring round the year
supply
Reduces bulk, making it possible to supply it to
distant places
Presents it in an attractive and portable form
5National Seminar on Recent Advances in Ayurveda
on 19.04.2009

6. BASIC PRINCIPLES OF FOOD
PRESERVATION
ReducingTemperaturetoretarddeterioratingreactions.
{Cooling/Freezing/Coldstorage}
Creationofsafeenvironmenttoretardbio-chemical
reaction.{Controlled/Modifiedatmospherestorage}
Reducingchemicalpotentialofwater(wateractivity).
{Drying/dehydration}
Retardingthemicrobialactivityinthefood.
{Fermentation}
6National Seminar on Recent Advances in Ayurveda
on 19.04.2009

7. EMERGING TECHNOLOGIES IN FOOD
PRESERVATION
DryingandDehydration
Sun/Electrical/Mechanicaldrying
Osmoticdrying
freezedrying
Vacuumdrying
Microwaveconvectivedrying
Packagingandstorage
Warehousing
Coldstorage
VacuumPackaging
Asepticpackaging
7National Seminar on Recent Advances in Ayurveda
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EMERGING TECHNOLOGIES IN FOOD
PRESERVATION
Food Irradiation
Emulsification
Active packaging
Ultra sound method
Ohmicheating of food
Hydrostatic pressure treatment of food
Oscillating magnetic field
National Seminar on Recent Advances in Ayurveda
on 19.04.2009

9. PROCESS FOODS ARE BETTER: NEED ADVERTISING
Well tested free from chemical/pesticide residue.
Undesirable constituents are removed.
Assured taste and composition.
More nutritious (Concentrate) than fresh.
Cost per unit nutrient is lesser.
Easy and cheap to store.
Easy to carry and use.
Balance nutrition for that it can be fortified.
9National Seminar on Recent Advances in Ayurveda
on 19.04.2009

10. What is Food Irradiation?
Foodsexposedtoionizingradiationsuchasgamma
raysfromradioactivesourcesandelectronbeams.
Whenthegammarayspassesthroughcellshit
electronsofatom/moleculesandbreakchemical
bondandcreateionsfreeradicals.Thustheydo
notallowanyoxidationretardingoffood.
IRRADIATION OF FOODS
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IRRADIATION OF FOODS
•Cold and continuous process and can handle large volume.
•Do not produce radioactivity in irradiated materials.
•Safe and reliable with long shelf life –no residue.
•Effective –complete destruction of bacteria.
•Suitable for all types of product-dosage need to be controlled.
•Convenient process-packed products can also be sterilized.
•No cooling off period is required.
•Internationally applied safety measures.
•Environment friendly and safe for operator and public.
•Highest quality assurance.
•Suitable for heat sensitive material.
•No post sterilization process is required.
•Cost effective process.
National Seminar on Recent Advances in Ayurveda
on 19.04.2009

12. FOOD IRRADIATION BENEFITS
Sterilizethefood
Killsbacteriaandpathogenspresentinfoodstuff
Destroyorganismsresponsibleforrotting
Killsinsectsandlarva
Disruptscellularfunction
Preventsproutingoftubers&bulbs
Delayedripeningoffruits
Foodsuitstoastronauts,offshore/hillexpeditionswartime
andtothepatientswhoseimmunesystemdonotwork
12National Seminar on Recent Advances in Ayurveda
on 19.04.2009

13. APPROVAL OF IRRADIATED FOODS
WHO,FAO,InternationalAtomicEnergyAgency,Americal
MedicalAssociation,AmericansPublicHealthAssociationhave
approvedirradiatedfoodforconsumption.
About40countriespermittedwiderangeofirradiatedfoods
BARChasrecommended11-13K-raddozetosuppress
sproutinginpotatoes.
BARChasalsorecommendeddelayedripeninginmango,
bananaandotherfruits&vegetables
Smalldozetreatmentforonion&garlictochecksproutingand
spicesforexporthasbeenrecommended
13National Seminar on Recent Advances in Ayurveda
on 19.04.2009

14. FOOD EMULSION
Many food system are composed of two or more
incompatible substances:
Water : hydrophilic and polar
Fat/oil: lipophilic and non-polar
Example:
FOOD % WATER % FAT
BUTTER 16 81
ICE CREAM 65 12
MAYONNAISE 40 33
SAUSAGE 45 31
Air incorporation makes system more complex.
14National Seminar on Recent Advances in Ayurveda
on 19.04.2009

15. EMULSION BASED FOODS
Foodisacomplexmixtureduetomultiplesolids,
biologicalmatter(protein,fat)andairinice-cream
Emulsioninfoodis
Tostablize(enhanceshelf-life)
Tohomogenize(browninginbread,airinice-cream)
Tomaintainconsistenttexture&mouthfeel
Tohavenon-lumpydispersions
Toretainmoisture
Tokeepfibersoftness
15National Seminar on Recent Advances in Ayurveda
on 19.04.2009

16. ROLE OF EMULSIFIER
•Formationofsmalldropletssothatinterfacialarea
increases.i.e.1cm
3
dropletafterdispersalcanprovide
interfacialsurfaceareaof6m
2
•Emulsifierstabilizetheheterogeneousdispersion
arrangementbyoneofthefollowingaction-
(i)Interfacialtension(ii)Ionicinteraction
(iii)Fineparticles (iv)Macromolecules
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17. INTERFACIAL TENSION ACTS
A large value of interfacial tension indicates a greater
Force need to be applied per unit length of interface,
to create emulsion.
Bulk PhaseLiquid-liquid interfaceEmulsion
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18. INTERFACIAL TENSION ACTS
Emulsifier or surfactant is hydrophilic or lipophilic
reduces the value of interfacial tension (from 25 to 10
mN/m) so that contact between them become easier.
Addition of emulsifier in the liquid-liquid interface
Reduces interfacial tension and stabilize emulsion
Emulsifier
18National Seminar on Recent Advances in Ayurveda
on 19.04.2009

19. STABILIZATION OF EMULSION
BY FINE PARTICLE
Powdered silica, basic salts, spices can stabilize an
emulsion by adsorbingat the interface to form a
physical barrier around the emulsion droplets.
A balance must be achieved between interfacial
tension of the fine particle around the liquid droplets
to have stabilize the emulsion.
19National Seminar on Recent Advances in Ayurveda
on 19.04.2009

20. STABILIZATION OF EMULSION
BY FINE PARTICLE
Surfactant on each fine particle
20National Seminar on Recent Advances in Ayurveda
on 19.04.2009

21. STABILIZATION BY PROTEIN
MACROMOLECULES
Native protein
With compact
structure
Reoriented
protein in
liquid-liquid
interface
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CA –MA storage requirements for different
commodities
Product Oxygen conc.Carbon dioxide
conc.
Temp(C) Relative
humidity
Apple 2-3 1-2 0-5 90-95
Banana 2-5 2-5 12-15 90-95
Strawberry 10 15-20 0-5 95
Grapes 2-5 1-3 0-5 90-95
Orange 5 5 10-15 85-90
Mango 5 5 10-15 85-90
Onion 0-1 0 0-5 55-65
Mushroom 20 10-15 0 85-90
Cauliflower 2-4 3-5 0-2 85-90
Beans 2-3 4-7 7-8 85-90
GARLIC 2-3 2-3 4-5 55-65
Tomato 3-5 0-3 12 80-90
National Seminar on Recent Advances in Ayurveda
on 19.04.2009

23. TYPE FORM FUNCTION APPLICATION
O
2Absorbers
(Iron Powder Oxidation,
Ascorbic Acid Oxidation
etc )
Sachets,
labels, bottle
closures &
films
Inhibit lipid
oxidation, mold
growth,
discoloration.
Fats, oils, nuts, bakery
products, roasted coffee,
cheese, dried fruits,
CO
2Absorbers
(mixed Iron Powder-
CaOH sachet )
Sachets &
films
Absorbs CO
2 Roasted coffee & cheese
Ethylene
Absorbers
(activated alumina, silica
gel impregnated with
potassium
permanganate)
Sachets &
films
Control fruit &
veg. ripening
Whole & minimally processed
fruits / veg.
FlavourAbsorbers Films Protect flavour Absorbs off-flavour
Moisture Absorber
(Silica Gel, etc.)
Sachets &
films
Control moistureDry products meats &
vegetables
Different Forms of CAP / MAP
23National Seminar on Recent Advances in Ayurveda
on 19.04.2009

24. TYPE FORM FUNCTION APPLICATION
Antioxidant Films Inhibit lipid
oxidation
Ready to eat dry
cereals
Ethanol
emitters
Sachets Inhibit
microbial
growth
Bakery products &
Fish
Temperature
sensing
Time/
Temperature
Indicators
Indicate
temperature
exposure
Frozen products,
dairy products &
fresh fruits & veg.
Temperature
control
Microwave
susceptor, self
heating & self
cooling cans
To provide
heating or
cooling of
product
Popcorn, Pizza,
cakes, beverages, &
prepared meals.
Contd..
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25. MOISTURE SCAVENGER
Bags with entrapped propylene glycol …
mixedIronPowder-CaOHsachetinwhich
bothO2andCO2arescavenged
CO
2SCAVENGER
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26. Antimicrobial Films
Synthetic Zeolite –Silver ions bonded in to surface layers
of the pores
Odour Absorbent Films
o Dupont –master batch –absorb aldehydes
o Japan –ANICO BAG for Fish
o Remove amine or sulfur compound (Ascorbic acid,
Iron Salt dispersed in plastic)
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ULTRA SOUND METHOD
Principle
Create shear force to break the cell walls.
Advantage
Cold process, versatile, reliable and low cost
Application
Extraction, Homogenization (Lump breaking)
Accelerating aging in wine and Microbial inactivation
National Seminar on Recent Advances in Ayurveda
on 19.04.2009

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OHMIC HEATING
Principle
Microwave heating by passing alternate current through food
which generates internal heat
Advantage
Uniform heating even with different densities like chicken
soup and fruit punches
Application
Blanching, Evaporation, Dehyrdration, fermentation and
Extraction
National Seminar on Recent Advances in Ayurveda
on 19.04.2009

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HYDROSTATIC PRESSURE PROCESSING
Principle
Isostatic / hydrostatic pressure 400MPa to solidify cell
membrane and kill bacteria causing food borne disease.
Advantage
Rapid, non thermal and no effect on food texture.
Application
Jelly, fruit juices , tender meat
National Seminar on Recent Advances in Ayurveda
on 19.04.2009

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STATIC AND OSCILLATING MAGNETIC
FIELD
Principle
Magnetic field of 5-50 TesLa to inactive vegetative microbe
in 10micro sec at 500MHz
Advantage
Improve quality, can be used in packed bags. Temp rise is only
2-5
o
C so no effect on organoleptic properties
Application
High value products
National Seminar on Recent Advances in Ayurveda
on 19.04.2009

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