Escolar Documentos
Profissional Documentos
Cultura Documentos
INTRODUCTION:
• Filtration
• Centrifugation
• washing
• Trimming
Removal of Microorganism
Sedimentation Clarification
Removal of Microorganisms
FILTRATION
Filtration is the complete removal of organisms and it’s used to clear liquids. The
This method has been used for fruit juices, beer, soft drinks, wine& water.
CENTRIFUGATION
a) Sedimentation
b) Clarification
Clarification is applied to milk, the main purpose is to take out other suspended
materials.
WASHING
Washing raw foods can be helpful in their preservation ie., washing cabbage heads
TRIMMING:
This method is helpful for food preservation & the manufacture of sauerkraut.
MAINTENANCE OF ANAEROBIC CONDITIONS
FERMENTATION
Uses
Food fermentation has been said to serve five main purposes: Enrichment of the diet
through development of a diversity of flavors, aromas, and textures in food substrates
INTRODUCTION :
Dried foods are preserved because the available moisture level is low that
microorganisms cannot grow and enzyme activity is controlled.
PRESERVATION BY DEHYDRATION:
Moisture may be removed from foods by heating as in drying and drying reduces
the weight & bulk of food.
There are many methods by which drying is accomplished such as, sun drying,
drum drying, vacuum drying & freeze drying, etc.,
METHODS OF DRYING:
• Solar drying
• Spray drying
• Freeze drying
• Foam-mat drying
• Drying by Osmosis
• Drying by Smoking
Solar drying is limited to climates with a hot sun & a dry atmosphere.
It is a slow process and vegetables like French beans, curd chill are preserved by
this method.
SPRAY DRYING:
Many foods such as milk and egg are dried to a powder in spray driers.
The liquid material is sprayed into a hot air stream for almost instant drying.
The rapid dissolving in water of non-fat dry milk crystals us due to second drying
FREEZE DRYING:
Fresh flavours and textures are better preserved by freeze- drying than by sun-
drying.
This method is costly. Freeze dried fruits, coffee, meats, poultry have been
reported to have better texture tenderness.
Foam mat drying may be used with orange & tomato juice.
a modified soybeans protein with methyl cellulose is added to liquid & a stiff foam
is produced by whipping.
The foam is spread in a thin layer & dried in a stream of hot air. The product
During is done at low temperature in and ordinary forced air circulation drier.
Most methods of artificial drying involve the method of heated air with controlled
relative humidity over the food to be dried.
The simplest drier is the evaporator or kiln, sometimes used in the form home,
where the natural draft from the rising of heated air brings about the drying of the
food.
The optimal temperature for drying are between 52oC and 60oC ( 125o and 140oF).
Low temperature for a longer time yield better quality & retention of vitamin
content.
Liquid foods, such as milk, juices, & soups may be evaporated by the use of
comparatively low temperatures & in a vacuum pan, drum dried by passage over a
heated drum with or without vacuum.
DRYING BY OSMOSIS:
In this case, the moisture is drawn out from all cell tissues. The water is then
DRYING BY SMOKING:
In Smoking drying is the main preservation factor, especially drying at the surface
of the food.
The temperature employed which will very with the food & the method of drying.
The relative humidity of the air, it usually is higher at the start of drying than later.
Immediately after the food is dried, it should be packed in insect proof & moisture
proof containers such as tin cans, plastic containers glass jars, or heavy cloth bags
coated with paraffin.
Dried foods are sufficiently hygroscopic to absorb moisture from the air.
Alkali dipping which is used for fruits such a raisins, grapes & prunes & employs
hot 0.1 to 1.5% lye or radium carbonate.
Blanching or scalding of vegetables and some a fruits like apricots & peaches.
Sulfuring of light coloured fruits & of certain vegetables. Fruits are sulphured by
SWEATING:
“Sweating” is storage, usually in bins or bodes, for equalization of moisture or
readdition of moisture to a desired level.
PACKING:
Most food are packaged after drying for protection against moisture contamination
with microorganisms, & infestation with insects.
PASTEURIZATION:
Pasteurization is limited for the most part to dried fruits & kills any pathogens that
may be present, as well as destroying spoilage organisms.