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CHE 432
INDUSTRIAL PROCESS
History
Formerly, production and small scale processing
done on farms & homes
Present days, centralized processing
Development from cottage & community
program to large scale
Early days - grain milling, milk processing and
sugar and candy processing
Steps taken from product to consumer involved
quality of the product and its value to end user
b) Canning:
- Fresh food eg. Fruit, vegetables, meats,
fish preserved for long term storage by
heat treatment and sealing into air-tight
containers
- Containers may be metal, usually tinted or
untinned
steel
often
plastic-lined,
aluminium or special strength glass
- Raw food packed in container, sealed and
heat treated to cook the food and sterilize
both container and contents
c) Concentration
- Method of preservation: foodstuffs contain
high % of water partially dehydrated
- Eg. evaporated milk and fruit juice
- Usu. practice: reduce volume to of
original volume
- Three main processes:
i. evaporation with evaporators
ii. Reverse osmosis
iii. Freeze concentration
d) Freezing
- Preservation by freezing possible if food can be
frozen v. quickly (supercooled) and maintained
at low temp. preventing ice crystal formation
- Quality
not
greatly
deteriorated
and
microorganisms will not increase
- Ordinary slow freezing large ice crystals in
cells of food rupture cells and cause structure
breakdown, hence allows undesirable enzyme
reactions at L temp. (-18oC) to take place
- Prevention: inactivation of enzymes by heat
treatment (blanching) prior to freezing
e) Drying
- Method practice since ancient times
- Common technique : sun drying to preserve
fruits
- Dried food easy to transport & store bec. occupy
1/10 volume of fresh food
- Microbial growth control bec. amt. of water not
sufficient for growth
- Mold will grow if water content 12% or higher
although few mold grow at 5% moisture
- Most bacteria require at least 30% moisture
- Nutritive value of dried food is unchanged but
vitamin content generally reduced
g) fermentation:
- Food processing and preservation methods aims
at destroying microorganisms but not all
organisms are detrimental
- Humans utilized microbes and yeast in wine
making, bread baking, cheese making and
salting of foods
- Fermentation: decomposition of carbohydrates
- Putrefaction: action of microorganisms on protein
- Fermentation produces CO2 but no putrid odor,
while putrefaction produces sulfur-containing
protein prodts and HS
h) irradiation:
- Effects of radiation on various forms of life vary
with complexity of living organism
- However, proven that radiation can be used to
preserve food, esp. protein food eg. Meat
without causing undesirable protein denaturation
or altering in taste and without leaving any
residual radioactivity in food
- Using low doses of radiation, less loss of
vitamins in foods than that seen in canning,
freezing or drying
i) packaging:
- purpose: shipping and storing food far from
place of production and preventing deterioration
drg. storage by insects, molds, yeast,
microorganisms and enzymes
- For many foods, container is filled before food is
processed
- Eg. Rigid metal cans, glass containers and
plastic pouches
- Container sealed to avoid contamination and
food spoilage