Thanks to visit codestin.com
Credit goes to www.scribd.com

Scribd
Upload
161 views22 pages

Chapter 1 Introduction YH

The document discusses the history and principles of food processing and preservation. It explains that food processing techniques were developed in ancient times and improved over centuries, with key contributors including Napoleon, Louis Pasteur, and Clarence Birdseye. Common methods of food processing and preservation are described such as dehydration, refrigeration, freezing, canning, and addition of preservatives. The advantages and disadvantages of processed foods are also outlined.

Uploaded by

s59865
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
161 views22 pages

Chapter 1 Introduction YH

The document discusses the history and principles of food processing and preservation. It explains that food processing techniques were developed in ancient times and improved over centuries, with key contributors including Napoleon, Louis Pasteur, and Clarence Birdseye. Common methods of food processing and preservation are described such as dehydration, refrigeration, freezing, canning, and addition of preservatives. The advantages and disadvantages of processed foods are also outlined.

Uploaded by

s59865
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 22

STM3106

Principles of Food Processing and


Preservation
INTRODUCTION
 History of Food Processing
 Stone age

 Napoleon (1800’s) : Canning

 Louis Pasteur (1800’s) : Pasteurization

 Clarance Birdeye (1930): Modern

Frozen foods
Clarence Birsdeye
Clarance Birdeye(1830)
Napoleon (1810)

Nicholas Appert
What are the foods?
Food Processing?
 Methods/ techniques
 Transform from raw to processed food –
suitable for consumption
 Involve activities..eg:?
Why Process?
 ….
What is Food Preservation?
 Food preservation involves action taken to
maintain food with the desired properties or
nature for as long as possible.

Why Preserve?
 To extend shelf life
 To produce value-added products
 To provide variation in diet
HOW TO PRESERVE FOOD???
AVOID
 INHIBITION INACTIVATION RECONTAMINATION
 Low-T storage – Sterilization – Packaging
 Reduction of aw – Pasteurization – Hygenic
 Decrease of O2 – Radiation processing
 Increase of CO2 – Electrifying – Hygenic storage
 Acidification – Pressure treatment – Aseptic processing
 Fermentation – Blanching
 Adding preservatives – Cooking
 Freezing – Frying
 Surface coating
 Structural
modifications
 Chemical
modifications
 Gas removal
Method of Food Preservation
 Dehydration
 Low temperature
 Refrigeration/chilling
 Cook-chill
 Freezing
 Cook-freeze
 High temperature (wet heat)
 Blanching
 Pasteurization
 Canning
 Cooking (boiling, steaming, stewing and poaching)
 High temperature (dry heat)
 Sun drying, smoking
 Cooking (baking, roasting, grilling)
 Controlled atmosphere storage/packaging
 (CAP/ MAP)
 Fermentation
 Irradiation
 Chemical preservatives
 …
Food processing methods
 Removal of unwanted outer layers, such as
potato peeling or the skinning of peaches
 Chopping or slicing, such as to produce
diced carrots
 Mincing and macerating
 Liquefaction, such as to produce fruit juice
 Fermentation, as in beer breweries
 Emulsification
Food processing methods
 Cooking, by methods such as baking,
boiling, broiling, frying, steaming, or grilling
 Mixing
 Addition of gas such as air entrainment for
bread or gasification of soft drinks
 Proofing
 Spray drying
 Pasteurization
 Packaging
Advantages of Food Processing
 To sustain the seasons commodity
 Rambutan ect..

 Value added product


 yoghurt

 Food safety
 anti nutrition commodities

 Quality
Advantages of Food Processing
(cont…)
 Easy excess
 Can be use anytime

 Options
 Diversify the forms of food

 Side products/by products*


 Wholemeal Bread

 Revenue/Pendapatan

 Jobs/career opportunities
Disadvantages of Food
Processing
 Loss of nutritional value (vitamins, mineral, fatty
acid)
 Unproductive material production
 Acrylamide
 Acrylamide is a chemical that can form in some foods during high-
temperature cooking processes, such as frying, roasting, and
baking. Acrylamide in food forms from sugars and an amino acid
that are naturally present in food; it does not come from food
packaging or the environment.
 Nitrosoamines
 Cured meats can contain nitrosamines because meats contain
amines, and sodium nitrite, a source of nitrosating agents, is added
to cured meats as a preservative.
 Processed food – contain fats, salts, sugars…
 Cost
 Pollution
What are the Industries players
 Food processing industries and practices
include the following:
 Cannery
 Industrial rendering (farms)
 Meat packing plant
 Slaughterhouse
 Sugar industry
 Vegetable packing plant
Malaysian Food Industry
 From IKS/ S.M.I. to large-scale
processing for different type of
foods
 Meat products
 Dairy product
 Fish products

 Fats and oils


Malaysian Food Industry
(samb….)
 Cereals
 Fruits and Vegetables
 Sugar and confectionary
 Animal feed
 Farm product (cofee, tea, cocoa,
spices)
 Drinks
Trends & demands in food
Industries
 Healthy food
 Convenience
 Sustainability (source, waste, packaging)
 Cultural & lifestyle

You might also like