SCHOOL OF BIO AND CHEMICAL

DEPARTMENT OF CHEMICAL ENGINEERING

UNIT – I – FOOD TECHNOLOGY – SCH1609

 FOOD PROCESS ENGINEERING-FUNDAMENTALS

Food processing is seasonal in nature, both in terms of demand for products and availability
of raw materials. Most crops have well established harvest times – for example the sugar
beet season lasts for only a few months of the year in the UK, so beet sugar production
is confined to the autumn and winter, yet demand for sugar is continuous throughout
the year. Even in the case of raw materials which are available throughout the year, such as
milk, there are established peaks and troughs in volume of production, as well as variation in
chemical composition.

Availability may also be determined by less predictable factors, such as weather conditions,
which may affect yields, or limit harvesting.

In other cases demand is seasonal, for example ice cream or salads are in greater demand in
the summer, whereas other foods are traditionally eaten in the winter months, or even at
more specific times, such as Christmas or Easter.

In an ideal world, food processors would like a continuous supply of raw materials, whose
composition and quality are constant, and whose prices are predictable. Of course this is
usually impossible to achieve.

In practice, processors contract ahead with growers to synchronise their needs with raw
material production.
The basic physical characteristics of foodsand food products

Since the physical characteristics of plant and animal food materials affect how they are to
be processed, handled, stored, and consumed, knowledge of these characteristics are
important to engineers, processors and food scientists, plant and animal breeders, and other
scientists.

The following provides a list of various properties-

1.1 Physical Characteristics

1. Shape
 2. Size

3. Weight

4. Volume

5. Surface area

6. Density

7. Porosity

8. Color

9. Appearance

10. Drag coefficient

11. Center of gravity

1.2 Mechanical Properties

1. Hardness

2. Compressive strength

3. Tensile strength

4. Impact resistance

5. Shear resistance

6. Compressibility

7. Sliding coefficient of friction

8. Static coefficient of friction

 9. Coefficient of expansion

a. moisture

b. thermal

10. Elasticity

11. Plasticity

12. Bending strength

13. Aerodynamic properties

14. Hydrodynamic properties

1.3 Properties of Raw Food Materials

• The selection of raw materials is a vital consideration to the quality of processed products.
• The quality of raw materials can rarely be improved during processing and, while sorting
and grading operations can aid by removing oversize, undersize or poor quality units,
• It is vital to procure materials whose properties most closely match the requirements of
the process.
• Quality is a wide-ranging concept and is determined by many factors.
• It is a composite of those physical and chemical properties of the material which govern
its acceptability to the ‘user’ ( the final consumer, or the food processor ).
• Geometric properties, colour, flavour, texture, nutritive value and freedom from defects
are the major properties likely to determine quality.
• An initial consideration is selection of the most suitable cultivars in the case of plant
foods (or breeds in the case of animal products).
• Other preharvest factors (such as soil methods and postharvest conditions, maturity,
storage and postharvest handling also determine quality.
• The timing and method of harvesting are determinants of product quality. Manual labour
is expensive, therefore mechanised harvesting is introduced where possible. Cultivars
most suitable for mechanised harvesting should mature evenly producing units of nearly
 equal size that are resistant to mechanical damage.
• Uniform maturity is desirable as the presence of over-mature units is associated with high
waste, product damage, and high microbial loads, while under- maturity is associated
with poor yield, hard texture and a lack of flavour and colour.
• For economic reasons, harvesting is almost always a ‘once over’ exercise, hence it is
important that all units reach maturity at the same time.
• The prediction of maturity is necessary to coordinate harvesting with processors’ needs
as well as to extend the harvest season.
• It can be achieved primarily from knowledge of the growth properties of the crop
combined with records and experience of local climatic conditions.
• For more severe processing, including heat preservation, drying or freezing, the quality
characteristics may change markedly during processing. Hence, those raw materials
which are preferred for fresh consumption may not be most appropriate for processing.

For example,
➢ succulent peaches with delicate flavour may be less suitable for canning than harder, less
flavoursome cultivars, which can withstand rigorous processing conditions.
➢ Similarly, ripe, healthy, well coloured fruit may be perfect for fresh sale, but may not be
suitable for freezing due to excessive drip loss while thawing.

1.4 Raw Material Properties

Geometric Properties

• Food units of regular geometry are much easier to handle and are better suited to high
speed mechanised operations. In addition, the more uniform the geometry of raw
materials, the less rejection and waste will be produced during preparation operations
such as peeling, trimming and slicing.

For example,
 ➢ Potatoes of smooth shape with few and shallow eyes are much easier to peel and wash
mechanically than irregular units. Smooth-skinned fruits and vegetables are much easier
to clean and are less likely to harbour insects or fungi than ribbed or irregular units.
• Agricultural products do not come in regular shapes and exact sizes. Size and shape are
inseparable, but are very difficult to define mathematically in solid food materials.
Geometry is, however, vital to packaging and controlling fill-in weights.

for example
➢ It may be important to determine how much mass or how many units may be filled into a
square box or cylindrical can.
• Size and shape are also important to heat processing and freezing, as they will determine
the rate and extent of heat transfer within food units.
• Uniformity of size and shape is also important to most operations and processes. Process
control to give accurately and uniformly treated products is always simpler with more
uniform materials.

➢ it is essential that wheat kernel size is uniform for flour milling.

• The presence of geometric defects, such as projections and depressions, complicate any
attempt to quantify the geometry of raw materials, as well as presenting processors with
cleaning and handling problems and yield loss. Selection of cultivars with the minimum
defect level is advisable.
• There are two approaches to securing the optimum geometric characteristics: firstly the
selection of appropriate varieties, and secondly sorting and grading operations.

1.5 Colour

• Colour and colour uniformity are vital components of visual quality of fresh foods and
play a major role in consumer choice. However, it may be less important in raw materials
for processing.
 • For low temperature processes such as chilling, freezing or freeze-drying, the colour
changes little during processing, and thus the colour of the raw material is a good guide
to suitability for processing.
• For more severe processing, the colour may change markedly during the process. Green
vegetables, such as peas, spinach or green beans, on heating change colour from bright
green to a dull olive green. This is due to the conversion of chlorophyll to pheophytin.
• There are two approaches: i.e. procuring raw materials of the appropriate variety and
stage of maturity, and sorting by colour to remove unwanted units.

1.6 Texture

• The texture of raw materials is frequently changed during processing. Textural changes
are caused by a wide variety of effects, including water loss, protein denaturation which
may result in loss of water-holding capacity or coagulation, hydrolysis and solubilisation
of proteins.
• Raw materials must be chosen so that the texture of the processed product is correct, such
as canned fruits and vegetables in which raw materials must be able to withstand heat
processing without being too hard or coarse for consumption.
• Texture is dependent on the variety as well as the maturity of the raw material and may
be assessed by sensory panels or commercial instruments. One widely recognised
instrument is the tenderometer used to assess the firmness of peas

1.7 Flavour

• Flavour is a rather subjective property which is difficult to quantify. Again, flavours are
altered during processing and, following severe processing, the main flavours may be
derived from additives.
• Hence, the lack of strong flavours may be the most important requirement. In fact, raw
material flavour is often not a major determinant as long as the material imparts only
those flavours which are characteristic of the food.
 • Flavour is normally assessed by human tasters, although sometimes flavour can be
linked to some analytical test, such as sugar/acid levels in fruits.

1.8 Functional Properties

• The functionality of a raw material is the combination of properties which determine

product quality and process effectiveness. These properties differ greatly for different raw
materials and processes, and may be measured by chemical analysis or process testing.

For example,
➢ a number of possible parameters may be monitored in wheat. Wheat for different purposes
may be selected according to protein content. Hard wheat with 11.5–14.0% protein is
desirable for white bread and some wholewheat breads require even higher protein
levels, 14–16%.
• Similar considerations apply to other raw materials. Chemical analysis of fat and protein
in milk may be carried out to determine its suitability for manufacturing cheese, yoghurt
or cream.

1.9 Deterioration of Raw Materials

All raw materials deteriorate following harvest, by some of the following mechanisms:
➢ Endogenous enzymes: e.g. post-harvest senescence and spoilage of fruit and vegetables
occurs through a number of enzymic mechanisms, including oxidation of phenolic
substances in plant tissues by phenolase (leading to browning), sugar-starch conversion
by amylases, postharvest demethylation of pectic substances in fruits and vegetables
leading to softening tissues during ripening and firming of plant tissues during
processing.
➢ Chemical changes: deterioration in sensory quality by lipid oxidation, nonenzymic
browning, breakdown of pigments such as chlorophyll, anthocyanins, carotenoids.
➢ Nutritional changes: especially ascorbic acid breakdown.
➢ Physical changes: dehydration, moisture absorption.
➢ Biological changes: germination of seeds, sprouting.
 ➢ Microbiological contamination: both the organisms themselves and toxic products lead to
deterioration of quality, as well as posing safety problems.

1.10 Damage to Raw Materials:

Damage may occur at any point from growing through to the final point of sale.

It may arise through external or internal forces.

• External forces result in mechanical injury to fruits and vegetables, cereal grains, eggs
and even bones in poultry. They occur due to severe handling as a result of careless
manipulation, poor equipment design, incorrect containerisation and unsuitable
mechanical handling equipment. The damage typically results from impact and abrasion
between food units, or between food units and machinery surfaces and projections,
excessive vibration or pressure from overlying material. Increased mechanisation in food
handling must be carefully designed to minimise this.
• Internal forces arise from physical changes, such as variation in temperature and moisture
content, and may result in skin cracks in fruits and vegetables, or stress cracks in cereals.
• Either form of damage leaves the material open to further biological or chemical damage,
including enzymic browning of bruised tissue, or infestation of punctured surfaces by
moulds and rots.

1.11 Improving Processing Characteristics

• Selective breeding for yield and quality has been carried out for centuries in both plant
and animal products. Until the 20th century, improvements were made on the basis of
selecting the most desirable looking individuals, while increasingly systematic techniques
have been developed more recently, based on a greater understanding of genetics.
• The targets have been to increase yield as well as aiding factors of crop or animal
husbandry such as resistance to pests and diseases, suitability for harvesting, or
development of climate-tolerant varieties (e.g. cold-tolerant maize, or drought-resistant
plants).
 • Raw material quality, especially in relation to processing, has become increasingly
important.
Selective Plant Breeding
• There are many examples of successful improvements in processing quality of raw
materials through selective plant breeding, including:
➢ Improved oil percentage and fatty acid composition in oilseed rape;
➢ Improved milling and malting quality of cereals;
➢ High sugar content and juice quality in sugar beets;
➢ Development of specific varieties of potatoes for the processing industry, based on
levels of enzymes and sugars, producing appropriate flavour, texture and colour in
products, or storage characteristics;
➢ Brussels sprouts which can be successfully frozen.
• Similarly traditional breeding methods have been used to improve yields of animal
products such as milk and eggs, as well as improving quality, e.g. fat/lean content of
meat. Again the quality of raw materials in relation to processing may be improved by
selective breeding. This is particularly applicable to milk, where breeding programmes
have been used at different times to maximise butterfat and protein content, and would
thus be related to the yield and quality of fat- or proteinbased dairy products.
Furthermore, particular protein genetic variants in milk have been shown to be linked
with processing characteristics, such as curd strength during manufacture of cheese.
Hence, selective breeding could be used to tailor milk supplies to the manufacture of
specific dairy products.

1.12 Genetic engineering

 Traditional breeding programmes will undoubtedly continue to produce improvements in

raw materials for processing, but the potential is limited by the gene pool available to any
species.
 Genetic engineering extends this potential by allowing the introduction of foreign genes
into an organism, with huge potential benefits. Again many of the developments have
been aimed at agricultural improvements, such as increased yield, or introducing
 herbicide, pest or drought resistance, but there is enormous potential in
genetically engineered raw materials for processing.
 The following are some examples which have been demonstrated:
➢ tomatoes which do not produce pectinase and hence remain firm while colour
and flavour develop, producing improved soup, paste or ketchup;
➢ potatoes with higher starch content, which take up less oil and require less energy
during frying;
➢ canola (rape seed) oil tailored to contain:

(a) high levels of lauric acid to improve emulsification properties for use in
confectionery, coatings or low fat dairy products,

(b) high levels of stearate as an alternative to hydrogenation in manufacture of margarine,

(c) high levels of polyunsaturated fatty acids for health benefits;

➢ wheat with increased levels of high molecular weight glutenins for improved
bread making performance;
➢ fruits and vegetables containing peptide sweeteners such as thaumatin or monellin;
➢ ‘naturally decaffeinated’ coffee.

1.13 Deterioration of Raw Materials

All raw materials deteriorate following harvest, by some of the

following mechanisms:
➢ Endogenous enzymes: e.g. post-harvest senescence and spoilage of fruit
and vegetables occurs through a number of enzymic mechanisms,
including oxidation of phenolic substances in plant tissues by phenolase
(leading to browning), sugar-starch conversion by amylases, post harvest
demethylation of pectic substances in fruits and vegetables leading to
softening tissues during ripening and firming of plant tissues during
processing.
➢ Chemical changes: deterioration in sensory quality by lipid oxidation,
nonenzymic browning, breakdown of pigments such as chlorophyll,
anthocyanins, carotenoids.
➢ Nutritional changes: especially ascorbic acid breakdown.
➢ Physical changes: dehydration, moisture absorption.
 ➢ Biological changes: germination of seeds, sprouting.
➢ Microbiological contamination: both the organisms themselves and toxic
products lead to deterioration of quality, as well as posing safety problems.

1.14 Damage to Raw Materials:

• Damage may occur at any point from growing through to the final point of sale.

• It may arise through external or internal forces.

• External forces result in mechanical injury to fruits and vegetables, cereal grains,
eggs and even bones in poultry. They occur due to severe handling as a result
of careless manipulation, poor equipment design, incorrect containerisation and
unsuitable mechanical handling equipment. The damage typically results from
impact and abrasion between food units, or between food units and machinery
surfaces and projections, excessive vibration or pressure from overlying
material. Increased mechanisation in food handling must be carefully designed
to minimise this.
• Internal forces arise from physical changes, such as variation in temperature and
moisture content, and may result in skin cracks in fruits and vegetables, or
stress cracks in cereals.
• Either form of damage leaves the material open to further biological or chemical
damage, including enzymic browning of bruised tissue, or infestation of
punctured surfaces by moulds and rots.
1.15 Improving Processing Characteristics
Selective Plant Breeding
There are many examples of successful improvements in processing quality of raw
materials through selective plant breeding, including:
➢ Improved oil percentage and fatty acid composition in oilseed rape;
➢ Improved milling and malting quality of cereals;
➢ High sugar content and juice quality in sugar beets;
➢ Development of specific varieties of potatoes for the processing industry, based
on levels of enzymes and sugars, producing appropriate flavour, texture and
colour in products, or storage characteristics;
➢ Brussels sprouts which can be successfully frozen.
Similarly traditional breeding methods have been used to improve yields of animal
products such as milk and eggs, as well as improving quality, e.g. fat/lean content of
meat. Again the quality of raw materials in relation to processing may be improved by
selective breeding. This is particularly applicable to milk, where breeding
programmes have been used at different times to maximise butterfat and protein
content, and would thus be related to the yield and quality of fat- or protein based
dairy products. Furthermore, particular protein genetic variants in milk have been
shown to be linked with processing characteristics, such as curd strength during
manufacture of cheese. Hence, selective breeding could be used to tailor milk supplies
to the manufacture of specific dairy products.

1.16 What are Food Additives?

The pursuit of happiness through the enjoyment of food is a centuries old human
endeavor. Taste, texture, freshness and eye appeal are major contributors to such
enjoyment, made possible in our modern lifestyle through the use of highly specialized
ingredients known as food additives.
 The broadest practical definition of a food additive is any substance that becomes part
of a food product either directly or indirectly during some phase of processing, storage
or packaging.

Direct food additives are those that have intentionally been included for a functional
purpose by the food processor, whereas indirect additives are those migrating into food
products in very small quantities as a result of growing, processing or packaging.

Food additives afford us the convenience and enjoyment of a wide variety of appetizing,
nutritious, fresh, and palatable foods. Their quantities in food are small, yet their impact
is great. Without additives, we would be unfortunately lacking in the abundant and
varied foods that we enjoy today.

Food Additives – Ingredients with a Purpose Direct food additives serve four major
purposes in our foods:

1.17 Food Additives – Ingredients with a Purpose

1. To provide nutrition – to improve or maintain the nutritional quality of food. For

example, the addition of iodine to salt has contributed to the virtual elimination of
simple goiter. The addition of Vitamin D to milk and other dairy products has
accomplished the same thing with respect to rickets. Niacin in bread, cornmeal and
cereals has helped eliminate pellagra, a disease characterized by central nervous system
and skin disorders. Other nutritional food additives (such as thiamine and iron) are used
for further fortification in the diet and as a result, diseases due to nutritional deficiencies,
common in lesser developed countries, are now very rare in the United States.
2. To maintain product quality and freshness – fresh foods do not stay that way for long
periods of time; they rapidly deteriorate, turn rancid and spoil. Food additives delay
significantly this deterioration and prevent spoilage caused by growth of
microorganisms, bacteria and yeast and also by oxidation (oxygen in air coming into
contact with the foods). For example, if you were to cut slices of fresh fruits such as
apples, bananas or pears, they would rapidly turn brown as a result of this oxidation
process. However, placing these slices in juice from lemons, limes or oranges can stop
this process. Food processors do the same thing by using ascorbic acid – the principal
active ingredient in citrus juice – when packaging fruit slices. Propionates, which
naturally occur in cheese, are used similarly in bakery goods to prevent the growth of
molds.

3. To aid in the processing and preparation of foods – additives impart and/or maintain
certain desirable qualities associated with various foods. For example, we expect salad
dressings to stay mixed once they have been shaken. Emulsifiers such as lecithin from
soybeans maintain mixture and improve texture in dressings and other foods. They are
used in ice cream where smoothness is desired, in breads to increase volume and impart
fine grain quality, and in cake mixes to achieve better consistency. Pectin, derived from
citrus peels and used in jellies and preserves when thickening is desired, belongs in the
category of stabilizers and thickeners. Leaveners used to make breads, biscuits and rolls
rise, include yeast, baking powder and baking soda. Humectants, like sorbitol that
naturally occurs in apples, are used when moisture retention is necessary, such as in the
packaging of shredded coconut.

4. To make foods appealing – the majority of food additives are most often used for this
purpose. Unless foods look appetizing and appeal to our senses, they will most likely
go uneaten and valuable nutrients will be lost. Food additives such as flavoring agents
and enhancers, coloring agents and sweeteners are included by food processors because
we demand foods that look and taste good.
 SCHOOL OF BIO AND CHEMICAL
DEPARTMENT OF CHEMICAL ENGINEERING

UNIT – II – FOOD TECHNOLOGY – SCH1609

 UNIT OPERATIONS IN FOOD INDUSTRIES
• Foods are concentrated for many of the same reasons that they are dehydrated;
concentration can be a form of preservation but this is true only for some foods.
• Nearly all liquid foods which are dehydrated are concentrated before they are dried
because
➢ In the early stages of water removal , moisture can be more economically removed
in highly efficient evaporators than in dehydration equipment.
➢ Increased viscosity from concentration often is needed to prevent liquids from
running off drying surfaces or to facilitate foaming or puffing.
➢ Some concentrated foods are desirable components of diet in their own right. For
example, concentration of fruit juices plus sugar yields jelly.
➢ Many concentrated foods, such as frozen orange juice concentrate and canned
soups , are easily recognized because of need to add water before they are
consumed.

2.1 More common concentrated foods include evaporated and sweetened condensed –
• Milks
• Fruits and vegetable juices
• Nectars
• Sugar syrups and flavored syrups
• Jams and jellies
• Tomato paste and

many type of fruit purees made by bakers , candy makers etc.

Benefits:
• Concentration reduces weight and volume and results in immediate economic
advantages.
• It is prior to concentrate the liquid food before dehydration because in the early stages of
water removal, moisture can be more economically removed in highly efficient
evaporators than in dehydration equipment.
 • Increased viscosity from concentration often is needed to prevent liquids from
running off drying surfaces or to facilitate foaming or puffing.
• Concentrated forms have become desirable components of diet in their own right.

2.2 Methods of concentration

Solar concentration
• Uses solar energy
• Used to derive salt from seawater in earlier times
• Being practiced today in united states in manmade lagoons
• Slow process and suitable only for concentrating salt solutions

2.3 Open Kettles

• Heated by steam
• Being used for some jellies and jams for certain types of soups
• High temperatures and long concentration times causes damage to food
• Thickening and burn on of product to cattle wall gradually lower the efficiency
of heat transfer and slow concentration process
• Widely used in manufacture of maple syrup

2.4 Flash Evaporators

• Subdivides food material and brings it into direct contact with the heating
medium to speed up concentration process.
• Superheated steam at 150°C is used

2.5 Food Freezing & Product Quality

An unfrozen product could have 70% water and 30% total solids. Within a
temperature range of 5 degrees below the initial freezing point, a product might
have 30% unfrozen water, 40% ice or frozen water, and the same 30% total
solids. The changes occur gradually, As the temperature continues to decrease,
the percentage of water in the frozen state increases.
 2.6 Influence of Freezing Rate

• In slow rate freezing, ice crystals will become much larger.

• The movement of water from one cell to another leads to dehydration of the
cell and irreversible changes .
• Large ice crystals within the product will lead to a frozen product with a
rough texture.
• But extremely high freezing rates lead to stress cracking .

2.7 Storage of frozen foods

• The quality of a frozen-food is influenced by storage conditions. The changes in

quality decrease as temperature is decreased, maintaining low storage
temperatures increases the cost of frozen-food storage. Higher temperatures in
frozen-food storage must be avoided due to the sensitivity of the frozen-food
to temperature. Experience

has established that a frozen food storage temperature of -18℃ is accepted as a

safe storage temperature for extended shelf life of a frozen food.

Changes in quality

• Microbial activity (negligible at-18C)

• Biochemical reaction
• Enzymatic reaction (blanching for vegetables, sulfur dioxide/reduction
of oxygen/addition of acid for fruits)
Some of Specific Quality Attributes as Evaluating Factors
• 1. Degradations of pigments
• 2. Loss of vitamins
• 5. Enzyme activity
• 4. Oxidation of lipids
2.8 Fluctuation of Storage temperature on Product Quality
• An increase in the product temperature results in conversion of ice to liquid state, with
the possibility of re-crystallization when the temperature decreases. Small ice crystals
will tend to melt as the temperature rises and change back to ice when the temperature is
lowered. The re-crystallization results in an increase in ice crystal size and the
impacts on quality.
Types of re-crystallization
• Isomass, a change in shape of the ice crystal resulting in a reduction of the surface-to-
volume ratio
• Accretive, the joining of two ice crystals to form a much larger crystal
• Migration, an increase in size of crystals and an overall reduction in the number of ice
crystals as a result of liquid water migrating from one crystal to another

2.9 Freezer Burn

• Reduced air temperature in the frozen-food storage environment is at a very low relative
humidity. This creates a significant vapor pressure gradient between frozen product
surface and the surrounding low-temperature air. A loss of moisture from the product
surface and a negative quality impact occurs.
Shelf Life of Frozen Foods
• Practical storage life (PSL)
• High quality life (HQL)
• Just noticeable difference (JND)
• Has to be organized to produce the right quantity of food at the correct standard, for the
required number of people on time, using the resources of staff, equipment and material
effectively and efficiently.
• The requirements of the production system have to be clearly matched to the type of food
that is to be prepared, cooked an served, to the required market at the correct price.
• Many food production operations are based on the process approach, as opposed to
PARTIE system (product approach).
• PARTIE system approach concentrates on the specific techniques and processes of food
production.
• A whole range of different cuisines are able to fit more neatly into this approach because
the key elements focus on the process, the way the food is prepared, processed, stored
and served.
• Using this approaches, food production systems may be identified using the
input/process/output model
• Conventional Method
– Traditional Parties Method
– Conventional Production with Convenience Food
• Centralized Production Methods
• Cook-Chill Production
• Cook-Freeze Production
• Sous vide

• The majority of food is purchased raw, very little for convenience foods.
• Labor is intermittent, rising to peak just before the service of each meal.
• This is an expensive way of running a kitchen; because of the manpower needed to
operate it, its space, equipment and energy requirements
• Mostly are the same as traditional method production, but for this method they introduced
a convenience foods with rang from partial to a virtually complete reliance.
• Involve the separation of the production and service components.
• Food that is centrally produced is either then distributed to the point of service in batches
or is pre-portion; it may be transported in a ready-to-serve state.
• Food production storage and regeneration method utilizingprinciple of low temperature
control to preserve qualities of processed foods.
• Low temperature conditions above freezing point, 0-3 C.
• Reheating immediately before consumption.
• Require low capital investment and minimum staff.
• Cook-chill, the process of food production, packaging, rapid chilling and storage under
controlled refrigeration, is most commonly used in high-volume institutional settings. Its
advantages can benefit all types of operations, though, especially banquet kitchens,
recreational facilities, commissaries and hotels.
• Production, storage and regeneration method utilizing principle of freezing to control and
preserve qualities of processed foods.
• Required special processes to assist freezing e.g. sauces reheat when needed
• Require high speed low temperature at least -20 C w/in 90 mins
• Good portion control and reduced waste.
• No overproduction.
• Central purchasing - bulk-buying discounts.
• Full utilisation of equipment.
• Full utilisation of staff time.
• Overall saving in staff.
• Saving on equipment, space and fuel.
• Fewer staff with better conditions- no unsocial hours, no weekend work, no overtime.
• Simplified delivery to units- less frequent.
• Solve problem of moving hot food. (EC regulations forbid the movement of hot food
unless the temperature is maintained over 65°C (149°F).
• Maintaining 65°C is regarded as very difficult to achieve and high temperatures
inevitably will be harmful to foods.)
For the Customer
• Increased variety and selection.
• Improved quality, with standards maintained.
• More nutritious foods.
• Services can be maintained at all times, regardless of staff absences.
• The advantages of cook-freeze over cook-chill are:
• Seasonal purchasing provides considerable savings.
• Delivery to units will be far less frequent.
• Long-term planning of production and menus becomes possible.
• Less dependent on price fluctuations.
• More suitable for vending machines incorporating microwave.

• Regeneration systems are simpler: infrared and steam convection ovens are mostly
used and only approximately 12 minutes is required to reheat allfoods perfectly.
• Thawing time is eliminated.
• Smaller-capacity storage is required:3-4 days’ supply as opposed to up to 120 days.
• Chiller storage is cheaper to install and run than freezer storage.
• Blast chillers are cheaper to install and run than blast freezers.
• Cooking techniques are unaltered (additives and revised recipes ar needed for
freezing).
• All foods can be chilled so the range of dishes is wider (some foods cannot be
frozen). Cooked eggs, steaks and sauces such as hollandaise can be chilled (after
some recipe modification where necessary).
• No system is too small to adapt to cook-chill.

• Method of production, storage and regeneration utilizing principle of sealed

vacuum to control and preserve the quality of processed foods.
• Individual portions of prepared food are placed in a special plastic pouches.
• Sous-vide is a form of cook-chill: a combination of vacuum sealing in plastic
pouches, cooking by steam and then rapidly cooking and chilling. The objective is
to rationalise kitchen procedures without having a detrimental effect on the quality
of individual dishes.
• Vacuum pressures are as important as the cooking temperatures with regard to
weight loss and heat absorption. The highest temperature used in sous-vide
 cooking is 100°C (212°F) and 1000 millibars is the minimum amount of vacuum
pressure used.
• As there is no oxidation or discoloration it is ideal for conserving fruits, such
asapples and pears, for example pears in red wine, fruits in syrup. When preparing
meats in sauces the meat is pre-blanched and then added to the completed sauce.
• Sous-vide is a combination of vacuum sealing, tightly controlled en papillote
cooking and rapid chilling.
Potential users are brasseries, wine bars, airlines, private hospitals and function
foodservice operators seeking to provide top quality with portion convenience.

2.10 The advantages of the sous-vide process are:

• Long shelf-life, up to 21 days if refrigerated.

• Ability to produce meals in advance means better deployment of staff and skills.
• Vacuum-packed foods can be mixed in cold store without the risk of
cross- contamination.
• Reduces labour costs at point of service.
• Beneficial cooking effects on certain foods, especially moulded items and
pates. Reduced weight loss on meat joints.
• Full flavour and texture are retained as food cook in its own juices.
• Economises on ingredients(less butter, marinade).
• Makes pre-cooking a possibility for a la carte menus.
• Inexpensive regeneration.
• Allows a small operation to set up bulk production.
• Facilitates portion control and uniformity of standards.
• Has a tenderizing effect on tougher cuts of meat and matures game without
dehydration

2.11 Its disadvantages are:

• Extra cost of vacuum pouches and vacuum-packing machine.

• Unsuitable for some meats (for example, fillet steak) and vegetables which
absorb colour.
 • All portion in a batch must be identically sized to ensure even results.
• Most dishes require twice the conventional cooking time.
• Unsuitable for large joints as chilling time exceeds 90 minutes.
• Complete meals (for example, meat and two vegetables) not feasible- the meat
com- ponent needs to be cooked and stored in separate bags.
• Extremely tight management and hygiene controls are imperative.
• Potentially adverse customer reaction (boil-in-the-bag syndrome).

2.12 Radiations
• Radiation is an energy form travelling through space (radiant energy) in a wave
pattern and can be either naturally occurring (e.g. from the sun or rocks) or produced
by man made objects (e.g. microwaves and television sets).
• waves produced by different sources distinguishes the different types and
functionality of radiation, with high frequency radiation of UV, X-rays and gamma-
rays posing the most significant risk to human health

2.13 Ionising and Non-ionising radiations

• Radiation is called ionising radiation when it is at a sufficiently high frequency
(gamma rays and X-rays) that it results in the production of charged particles (ions)
in the material that it comes in contact with.
• Ionising radiation has higher energy high enough to change atoms by knocking
an electron from them to form an ion, but not high enough to split atoms and
cause exposed objects to become radioactive. Therefore, the sources of radiation
allowed for food processing cannot make food radioactive.
• Non-ionising radiation, such as that from microwaves, does not produce ions but
can create heat under moist conditions and is routinely used for purposes such as
cooking and re-heating of foods.
• Electric power, radio and television, microwaves, and light have lower energies. They
cause molecules to move, but they cannot structurally change the atoms in those
molecules.
2.14 Irradiation
• Food irradiation facilities that are built and maintained to accepted standards are
no more hazardous than hospitals that carry out numerous X-rays each day and as
such do not pose a significant exposure risk.
• Under the standard covering the irradiation of food in Australia and New Zealand,
this energy can be in the form of Cobalt 60 sourced gamma rays, machine generated
Xrays, or an electrically generated electron beam.

• Irradiation can kill harmful bacteria and other organisms in meat, poultry, and
seafood, disinfest spices, extend shelf-life of fresh fruits and vegetables, and control
sprouting of tubers and bulbs such as potatoes and onions.
• It is a safe process that has been approved by the U.S. Food and Drug
Administration (FDA) and over 50 other national food control authorities for many
types of foods

2.15 Radiation Sources

• Only certain radiation sources can be used in food irradiation. Energies from
these radiation sources are too low to induce radioactivity in any material, including
food.

These are :-
• Accelerated electron machines having a maximum energy of 10 MeV.
• Gamma rays using the radionuclides cobalt-60(used commonly) or cesium-137
(used very rarely);
• X-ray machines having a maximum energy of 5million electron volts (MeV); or

Accelerated electron beams (E-beams)

• The Electron Beam Linear Accelerator, (Ebeam) Accelerators work on the same
principle as a television tube. Instead of being widely dispersed and hitting a
phosphorescent screen at low energy levels, the electrons are concentrated and
accelerated to 99% of the speed of light. This produces rapid reactions on the
 molecules within the product. The Electron Beam Linear Accelerator machine
generates and accelerates electrons to energies of 5,7.5 or 10 MeV (Million electron
volts) with beam power of up to 10 kW
• The electron beam is a stream of high energy electrons, propelled out of an
electron gun.
• The electron gun apparatus is a larger version of a standard television tube.
• The electron beam generator can be simply switched on or off. There are
no radioactive materials in the process.
• The electrons can penetrate food only to a depth of 3-5 cm, so the food to be treated
must be no thicker than that to be treated all the way through. Two opposing beams
can treat food that is twice as thick.
• E-beam medical sterilizers have been in use for at least 15 years

X-Rays
• X-rays are caused by atomic transitions and they are usually less energetic
than gamma rays.
• X-rays with varying energies are generated by machines.
• The X-ray machine for food irradiation is a more powerful version of the
machines used in many hospitals and dental offices to take X-ray pictures.
• To produce the X-rays, a beam of electrons is directed at a thin plate of gold or
other metal, producing a stream of X-rays.
• Like E-beams, the machine can be switched on and off, and no radioactive
substances are involved.

• Food-borne illnesses take a heavy toll on the economy and productivity of

populations in most countries. In the US
• 76 million illnesses;
• 325,000 hospitalization;
 • 5,000 deaths each year or approximately 100 deaths per week.
• Micro-organisms such as E. coli O157:H7, Campylobacter, Salmonella, Listeria,
Vibrio and Toxoplasma are responsible for 1,50 deaths annually in the US.
• The most important public health benefit of food irradiation is its ability to
destroy pathogenic (disease causing) organisms through pasteurisation.
• It is the only process that can do so effectively in raw and frozen foods.

2.16 Radiation sterilisation

• Sterilisation by irradiation can be applied to foods
• a relatively high dose of irradiation (above 10 kGy), together with a mild heat
treatment and proper packaging, can kill all microorganisms and allow foods to
be kept for long periods at room temperature.
• This process is analogous to canning, which uses heat treatment to achieve the
same preservation status.
• Meat, poultry, some types of fish and shellfish, some vegetables and entire meals
are suitable for radiation sterilization
• Radiation sterilization has been used in the U.S. to sterilize food for NASA’s
astronauts and for some patients with impaired immune systems.
• Radiation sterilization of food/meals could help outdoor enthusiasts (campers,
mountain climbers, sailors, etc.) carry safe, nutritious and ready to eat food that
requires no refrigerated storage.

2.17 Replacing chemical fumigation of food

• Irradiation can kill insects and microorganisms in cereals, legumes, spices and
dried vegetable seasonings, as well as other stored foods.
• Irradiation could be used in place of chemical fumigation with ethylene
dibromide (EDB, now banned in the U.S. and most other countries), ethylene
oxide (banned in the European Union and Japan) and methyl bromide (MB).

2.18 Sprout inhibition

• Very-low-dose irradiation treatment inhibits the sprouting of vegetables such as
potatoes, onions and garlic.
 • Irradiation can replace the chemicals currently used for this purpose.
• The US and many other nations have approved this use of irradiation for
several types of roots, tubers, and bulbs.
• Currently, irradiation is used extensively to control sprouting of garlic and potatoes
in China and Japan, respectively

2.19 Enhancing food quality

• Low-dose irradiation also delays ripening and therefore extends the shelf-life of
some fruits, including bananas, mangoes, papayas, guavas and tomatoes.
• Medium doses can be used to control mould growth on strawberries, raspberries
and blueberries, thereby extending their shelflife.
• Cap opening of mushrooms can also be delayed by relatively low dose irradiation
and cool storage.
• Irradiation can produce desirable physical changes in some foods.
• Bread made from irradiated wheat has greater loaf volume when certain dough
formulations are used,
• Irradiated dehydrated vegetables reconstitute more quickly than non-irradiated
vegetables, and
• When fruits such as grapes are irradiated they yield more juice than non-
irradiated ones.

2.20 Eliminating parasite hazards in foods

• A low dose of radiation can eliminate the hazards of humans contracting
trichinosis and toxoplasmosis from consumption of fresh foods such as pork
without significantly affecting the flavour or texture of the meat.
• Irradiation treatment works by impairing the development of these parasites
(Trichinellaspiralis , Toxoplasma gondii) so that they cannot mature, complete
their life cycles or cause human diseases.
 SCHOOL OF BIO AND CHEMICAL ENGINEERING
DEPARTMENT OF CHEMICAL ENGINEERING

UNIT – III – FOOD TECHNOLOGY – SCH1609

 FOOD CANNING TECHNOLOGY

3.1Drying
Drying is one of the oldest techniques used to hamper the decomposition of food products. As
early as 12,000 B.C., Middle Eastern and Oriental cultures were drying foods using the power
of the sun. Vegetables and fruit are naturally dried by the sun and wind, but "still houses"
were built in areas that did not have enough sunlight to dry things. A fire would be built
inside the building to provide the heat to dry the various fruits, vegetables, and herbs.
3.2 Cooling
Cooling preserves foods by slowing down the growth and reproduction of micro-organisms
and the action of enzymes that cause food to rot. The introduction of commercial and
domestic refrigerators drastically improved the diets of many in the Western world by
allowing foods such as fresh fruit, salads and dairy products to be stored safely for longer
periods, particularly during warm weather.
3.3 Freezing
Freezing is also one of the most commonly used processes, both commercially and
domestically, for preserving a very wide range of foods, including prepared foods that would
not have required freezing in their unprepared state. For example, potato waffles are stored in
the freezer, but potatoes themselves require only a cool dark place to ensure many months'
storage. Cold stores provide large-volume, long-term storage for strategic food stocks held in
case of national emergency in many countries.
3.4 Boiling
Boiling liquid food items can kill any existing microbes. Milk and water are often boiled to
kill any harmful microbes that may be present in them.
3.5 Heating
Heating to temperatures which are sufficient to kill microorganisms inside the food is a
method used with perpetual stews. Milk is also boiled before storing to kill many
microorganisms.
3.6 Salting
Salting or curing draws moisture from the meat through a process of osmosis. Meat
is cured with salt or sugar, or a combination of the two. Nitrates and nitrites are also often
used to cure meat and contribute the characteristic pink color, as well as inhibition
of Clostridium botulinum. It was a main method of preservation in medieval times and
around the 1700s.
3.7 Sugaring
The earliest cultures have used sugar as a preservative, and it was commonplace to store fruit
in honey. Similar to pickled foods, sugar cane was brought to Europe through the trade
routes. In northern climates without sufficient sun to dry foods, preserves are made by
heating the fruit with sugar. "Sugar tends to draw water from the microbes (plasmolysis).
This process leaves the microbial cells dehydrated, thus killing them. In this way, the food
will remain safe from microbial spoilage Sugar is used to preserve fruits, either in ananti-
microbial syrup with fruit such as apples, pears, peaches, apricots and plums, or in
crystallized form where the preserved material is cooked in sugar to the point of
crystallization and the resultant product is then stored dry. This method is used for the skins
of citrus fruit (candied peel), angelica and ginger. Also sugaring can be used in jam jellies.
3.8 Smoking
Smoking is used to lengthen the shelf life of perishable food items. This effect is achieved by
exposing the food to smoke from burning plant materials such as wood. Smoke deposits a
number of pyrolysis products onto the food, including
the phenols syringol, guaiacol andcatechol.[6] These compounds aid in the drying and
preservation of meats and other foods. Most commonly subjected to this method of food
preservation are meats and fish that have
undergone curing. Fruits and vegetables like paprika, cheeses, spices, and ingredients for
making drinks such as malt and tea leaves are also smoked, but mainly
for cooking or flavoring them. It is one of the oldest food preservation methods, which
probably arose after the development of cooking with fire.
3.9 Pickling
Pickling is a method of preserving food in an edible anti-microbial liquid. Pickling can be
broadly classified into two categories: chemical pickling and fermentation pickling.
In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and
other micro-organisms. Typical pickling agents include brine (high in salt), vinegar,alcohol,
and vegetable oil, especially olive oil but also many other oils. Many chemical pickling
processes also involve heating or boiling so that the food being preserved becomes saturated
with the pickling agent. Common chemically pickled foods
include cucumbers, peppers, corned beef, herring, and eggs, as well as mixed vegetables such
as piccalilli.
In fermentation pickling, the food itself produces the preservation agent, typically by a
process that produces lactic acid. Fermented pickles include sauerkraut, nukazuke, kimchi,
surströmming, and curtido. Some pickled cucumbers are also fermented.
Lye
Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye will saponify fats
in the food, which will change its flavor and texture. Lutefisk uses lye in its preparation, as do
some olive recipes. Modern recipes for century eggs also call for lye.
3.10 Canning

Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to
kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French
confectioner Nicolas Appert. By 1806, this process was used by the French Navy to preserve
meat, fruit, vegetables, and even milk. Although Appert had discovered a new way of
preservation, it wasn't understood until 1864 when Louis Pasteur found the relationship
between microorganisms, food spoilage, and illness.[5]
Foods have varying degrees of natural protection against spoilage and may require that the
final step occur in a pressure cooker. High-acid fruits like strawberries require no
preservatives to can and only a short boiling cycle, whereas marginal vegetables such
as carrotsrequire longer boiling and addition of other acidic elements. Low-acid foods, such
as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at
immediate risk of spoilage once the can or bottle has been opened.
Lack of quality control in the canning process may allow ingress of water or micro-
organisms. Most such failures are rapidly detected as decomposition within the can causes
gas production and the can will swell or burst. However, there have been examples of poor
manufacture (underprocessing) and poor hygiene allowing contamination of canned food by
the obligate anaerobe Clostridium botulinum, which produces an acute toxin within the food,
leading to severe illness or death. This organism produces no gas or obvious taste and
remains undetected by taste or smell. Its toxin is denatured by cooking, however. Cooked
mushrooms, handled poorly and then canned, can support the growth of Staphylococcus
aureus, which produces a toxin that is not destroyed by canning or subsequent reheating.
3.10.1 Jellying
Food may be preserved by cooking in a material that solidifies to form a gel. Such materials
include gelatin, agar, maize flour, and arrowroot flour. Some foods naturally form
aprotein gel when cooked, such as eels and elvers, and sipunculid worms, which are a
delicacy in Xiamen, in the Fujian province of the People's Republic of China. Jellied eels are
a delicacy in the East End of London, where they are eaten with mashed potatoes. Potted
meats in aspic (a gel made from gelatine and clarified meat broth) were a common way of
serving meat off-cuts in the UK until the 1950s. Many jugged meats are also jellied.
A traditional British way of preserving meat (particularly shrimp) is by setting it in a pot and
sealing it with a layer of fat. Also common is potted chicken liver; compare pâté.
3.10.2 Jugging
Meat can be preserved by jugging. Jugging is the process of stewing the meat
(commonly game or fish) in a covered earthenware jug or casserole. The animal to be jugged
is usually cut into pieces, placed into a tightly-sealed jug with brine or gravy, and
stewed. Red wine and/or the animal's own blood is sometimes added to the cooking liquid.
Jugging was a popular method of preserving meat up until the middle of the 20th century.
3.10.3 Burial
Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool
temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods
such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty
(thus a desiccant) such as sand, or soil that is frozen.
Many root vegetables are very resistant to spoilage and require no other preservation than
storage in cool dark conditions, for example by burial in the ground, such as in astorage
clamp. Century eggs are created by placing eggs in alkaline mud (or other alkaline
substance), resulting in their "inorganic" fermentation through raised pH instead of spoiling.
The fermentation preserves them and breaks down some of the complex, less flavorful
proteins and fats into simpler, more flavorful ones. Cabbage was traditionally buried in the
fall in northern farms in the U.S. for preservation. Some methods keep it crispy while other
methods produce sauerkraut A similar process is used in the traditional production of kimchi.
Sometimes meat is buried under conditions that cause preservation. If buried on hot coals or
ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen
and further contamination. If buried where the earth is very cold, the earth acts like a
refrigerator.
In Orissa, India, it is practical to store rice by burying it underground. This method helps to
store for three to six months during the dry season.

3.11 Pickling
Pickling is the process of preserving or expanding the lifespan of food by
either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called
a pickle, or, to prevent ambiguity, prefaced with the adjective pickled. The pickling procedure
will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and
vinegar) is also used as a pickling medium. Foods that are pickled includes: meats, fruits,
vegetables, and most popular, pickles.
Another distinguishing characteristic is a pH 4.6 or lower, which is sufficient to kill most
bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices,
such as mustard seed, garlic, cinnamon or cloves, are often added.[3] If the food contains
sufficient moisture, a pickling brine may be produced simply by adding dry salt. For
example, German sauerkraut and Korean kimchi are produced by salting the vegetables to
draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria,
produces the required acidity. Other pickles are made by placing vegetables in vinegar.
Unlike the canning process, pickling (which includes fermentation) does not require that the
food be completely sterile before it is sealed. The acidity or salinity of the solution, the
temperature of fermentation, and the exclusion of oxygen determine which microorganisms
dominate, and determine the flavor of the end product.
When both salt concentration and temperature are low, Leuconostoc
mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. At
higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic
acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity.
Process
In chemical pickling, the jar and lid are first boiled in order to sterilize them. The fruits or
vegetables to be pickled are then added to the jar along with brine, vinegar, or both, as well as
spices, and are then allowed to ferment until the desired taste is obtained.
The food can be pre-soaked in brine before transferring to vinegar. This reduces the water
content of the food which would otherwise dilute the vinegar. This method is particularly
useful for fruit and vegetables with a high natural water content.
In commercial pickling, a preservative like sodium benzoate or EDTA may also be added to
enhance shelf life. In fermentation pickling, the food itself produces the preservation agent,
typically by a process involving Lactobacillus bacteria that produce lactic acid as the
preservative agent.
Alum is used in pickling to promote crisp texture and approved as a food additive by the
United States Food and Drug Administration.
"Refrigerator pickles" are unfermented pickles made by marinating fruit or vegetables in a
seasoned vinegar solution. They must be stored under refrigeration or undergo canning to
achieve long-term storage

Health benefits
Traditionally manufactured pickles are source of healthy probiotic microbes, which occur by
natural fermentation in brine, but pickles produced using vinegar are not probiotic
Possible health hazards of pickled vegetables
The British Journal of Cancer released an online 2009 meta-analysis of research on pickles as
increasing the risks of esophageal cancer. The report, citing limited data in a statistical meta
analysis, indicates a potential two-fold increased risk of oesophageal cancer associated with
Asian pickled vegetable consumption. Results from the research are described as having
"high heterogeneity" and the study said that further well-designed prospective studies were
warranted. Some common fungi can facilitate the formation of N-nitroso compounds, which
are strong oesophageal carcinogens in several animal models. Roussin red methyl ester, a
non-alkylating nitroso compound with tumour-promoting effect in vitro, was identified in
pickles from Linxian in much higher concentrations than in samples from low-incidence
areas. Fumonisin mycotoxins have been shown to cause liver and kidney tumours in rodents.

3.12 Salting
Salting is the preservation of food with dry edible salt. It is related to pickling (preparing food
with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of
preserving food, and two historically significant salt-cured foods are salted fish (usually dried
and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as
runner beans and cabbage are also often preserved in this manner. Salting is used because
most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly
salty environment, due to the hypertonic nature of salt. Any living cell in such an
environment will become dehydrated through osmosis and die or become temporarily
inactivated. It was discovered in the 19th century that salt mixed with nitrites (saltpeter)
would color meats red, rather than grey, and consumers at that time then strongly preferred
the red-colored meat. The food hence preserved stays healthy and fresh for days avoiding
bacterial decay.

3.13 Drying
Food drying is one of the oldest methods of preserving food. Since drying reduces the
moisture in foods making them lightweight and convenient to store, it can easily be used in
place of other food preservation techniques. In fact, one can even use drying along with other

food preservation techniques such as freezing or canning, which would make the process of
food preservation even better.
Drying food is simple, safe and easy to learn. The early American settlers practiced drying
food using the natural forces of sun and wind and today, the use of technology has
revolutionized this method of preserving food. With modern food dehydrators, foods such as
fruit leathers, fruit chips, dried nuts and seeds and meat jerky, can all be dried year-round at
home.
Being easy to store and carry and requiring no refrigeration makes dried foods ideal for
domestic use as well as for use in the rough outdoors.
Moreover, dried foods are good sources of quick energy and wholesome nutrition, since the
only thing lost during preservation is moisture. For instance, meat jerky, dried nuts and seeds
are good sources of protein for a snack or a meal. The fruit leathers and chips provide plenty
of quick energy. Dried vegetables, too, can be used to prepare wholesome casseroles and
soups and the nutritional value can be enhanced by using the soaking water for cooking.
Therefore, dried foods are an easy food option for busy executives, hungry backpackers and
active women and children, all of whom can benefit from the ease of use and nutritional
content of dried foods.

Drying basically dehydrates or removes the moisture from the food and this simple action
inhibits the growth of bacteria, mold and yeast. Moreover, it slows down the enzyme action
without deactivating them. These factors ensure that food does not spoil easily and hence,
makes drying an effective food preservation technique.
Since drying removes the water from the food, the weight of the food item also reduces. This
not only makes it lighter but also shrinks it in size. In order to use the food, all one has to do
is add water to it.
The best temperature to dry foods and preserve them is 140 deg F. However, for meats and
poultry, the USDA Meat and Poultry Hotline recommends heating meat to 160 deg F and
poultry to 165 deg F before starting the drying process. Once the heating is done, the
dehydrator temperature should be consistent at 130 to 140 deg F. Using temperatures higher
than this will result in cooking the food instead of drying it. The food will cook on the outside
and the moisture will remain trapped within. Drying is a slow process and one shouldn’t try
and speed it up by raising the temperature.
Another factor that helps with drying food is humidity. Since drying involves extracting the
moisture from the food items and expelling it into the surrounding air, low humidity will help
with the drying process. If the humidity is high, drying will be slower simply because the
surrounding air would also be laden with moisture. By increasing the currents or flow of air,
one can speed up the drying process.
There are several ways of drying foods – in the sun, in an oven or in a commercial
dehydrator. However, in either case, it is important to have the right temperature, air flow and
level of humidity.
Sun Drying
Drying food in the sun is a safe and economical way to preserve food, especially fruits. Meats
and vegetables, however, cannot be dried outdoors since they have a low sugar and acid
content. Fruits have a high sugar and acid content, which makes sun drying safe and
easy. Meats and vegetables are best dried indoors in a controlled oven or dehydrator since
temperature and humidity are essential when preserving these food groups.
In order to dry food in the sun, one needs to have both warm temperatures and a constant
breeze. A minimum temperature of 85 deg F is essential while higher temperatures are
obviously better. The high temperature will extract the moisture while the breeze would help
to dispel it into the surrounding air. A low level of humidity is also essential for successful
sun drying. The high humidity levels in the South make sun drying difficult. Humidity of
below 60 percent is ideal.
Raisins dried in the sun are probably the most widely known of dried fruits. The sunny region
of California produces a large portion of these raisins and the reason is simple. The
temperatures in the San Joaquin valley are warm, the humidity is low and there is a constant
breeze. These conditions are ideal for drying and preserving fruits, especially grapes.
Sun drying is a slow and time-consuming process since the unpredictable and uncontrollable
weather is the drying agent. Moreover, it is this unpredictability, that also makes sun drying a
risky process. For instance, in California, sudden rains can ruin the entire supply of raisins.
Not only that, having the ideal mix of temperature, humidity and air flow is often difficult to
achieve and this prompts one to look for other methods of drying food.
Fruit that is being dried in the sun needs to be protected from the cool night air that could add
the moisture back to the fruit. Therefore, the fruits must either be brought in every night or
put under some form of shelter to protect them from the night dew.
Equipment
For drying food in the sun, one needs racks or screens that are placed on blocks or on a
concrete surface. This arrangement and equipment ensures adequate flow of air around the
food. To prevent transfer of moisture from the earth, place the racks or screens on a concrete
surface or over a sheet of aluminum, which will help to increase the temperature.
It is essential to use food-grade quality materials for the screens or racks. Ideally one should
use screens made of stainless steel, Teflon-coated fiberglass or plastic. Avoid screens made
of copper, aluminum or “hardware cloth” which is basically galvanized metal coated with
zinc or cadmium. All these metals are unsafe since they can oxidize, leave residue on food or
affect the nutritional quality of food items.
To protect the drying fruits from birds and insects, it is important to protect the fruits with
some form of covering. To do this, one can simply use either another screen or a covering of
cheesecloth.
Solar Drying
Solar drying is the result of technological advances made in the field of sun drying. Solar
drying is a process of drying foods by harnessing the heat energy of the sun in a special
dehydrator that not only increase the temperature but also, improves the air flow. This speeds
up the process of drying the food and reduces the risk of food getting moldy or spoilt.
A solar dryer increases the temperature by using a reflector such as glass or aluminum while
air flow is improved with the help of vents at each end. The technique and system is fairly
simple. Cool air enters the dryer, removes moisture and escapes. The reflector surface helps
 to increase the heat by 20 deg F to 30 deg F. A cover of plastic protects the food, prevents
rain or dew from dampening it and screens over the vents prevent birds and insects from
attacking the fruit.
One may need to change the position of the solar dryer throughout the day in order to
maximize the heat received from the sun. Also, one will have to stir the food several times to
ensure uniform drying.
Solar dehydrators are available easily and in many variants. One can even make them at
home after getting the requisite directions.
Vine Drying
Vine drying is yet another simple and effective way of drying food outdoors. This method is
especially useful for beans and lentils. All one needs to do in order to dry beans such as
kidney, soy, lima, navy and lentils, is to leave the bean pods on the vine till the beans inside
rattle. It is relatively simple since no pretreatment of food is required. Once the bean pods are
completely dry, simply pick them and shell. If required, further drying may be completed by
drying them in the sun, oven or a commercial dehydrator.

3.14 Pasteurization
It is important to treat fruits and beans dried in the sun or on the vines and kill any insects and
their eggs. One can use any one of these two methods for this purpose. The first is the freezer
method. For this, one can simply seal the dried food in freezer plastic bags and place them in
a freezer set at 0 deg F or below and leave them at least 48 hours.
The second is the oven method. For this place the food in a single layer on a tray or in a
shallow pan, and then place the tray or pan in an oven preheated to 160 deg F for 30 minutes.
“Pasteurization” is named after Pasteur, who demonstrated that wine spoiled because of the presence
of microorganisms and that a mild heat treatment could be used to inactivate the microorganisms and
thereby extend the shelf life. Pasteurization is most well known for its application to milk, which is
strictly regulated through the U.S. Public Health Service/FDA's Pasteurized Milk Ordinance.
Pasteurization is most generally applied to liquids, although it is also applied to semisolid and solid
foods. As applied to liquids, the temperature is elevated to 140 to 212°F for a short period of time
(usually less than 1 min) to inactivate microorganisms that can cause illness (pathogens). As
originally applied, the liquid was heated after it was put into the container; but by applying advances
in food engineering, such as the understanding of flow dynamics and heat transfer to flowing liquids,
continuous processes were developed using heat exchangers, machines used to transfer heat from a
hot fluid to a colder one. Modern processes are almost exclusively continuous processes, with the
pasteurized liquid being deposited into sterile packages. Most pasteurized foods are subsequently
kept in refrigerated storage to extend the shelf life because not all spoilage organisms present have
been inactivated.

3.15 Food Science

Drying, canning, chemical preservation, refrigeration (including chilling and freezing), and nutrient
conservation and fortification were the significant advances of the 19th and 20th centuries and
permitted population growth in more developed countries. Such population growth could only occur
if there was sufficient food. The industrial revolution could not have occurred without a food delivery
system that allowed people to leave the farms, migrate to the cities, and engage in useful production
of goods and services for society.
Among the important developments during the early part of the 20th century were the discovery of
vitamins and the realization of the importance of other micronutrients such as iodine, iron, and
calcium. Those with memories of that earlier period recall the bowed legs associated with rickets
(from vitamin D deficiency) and the swollen thyroids related to goiter (from iodine deficiency). With
the introduction of the draft just before World War II, the army discovered widespread malnutrition
among young American males. This led to the foundation of the Food and Nutrition Board of the
Inst. of Medicine of the Natl. Academies and also the development in 1941 of the Recommended
Dietary Allowances (RDAs) for essential nutrients. The difficulty of achieving these RDAs from
available foods, especially among the poor, led manufacturers to fortify common foods with vitamins
and other micronutrients, beginning with iodized salt in 1924. Today, fortified foods, defined by
federal Standards of Identity, include such staples as pasta, milk, butter, salt, and flour.
Technological innovations in food preservation were dependent on advances in the sciences,
especially chemistry and microbiology. How these sciences and technologies are applied within each
society depends on the economic, biological, cultural, and political contexts for each society. For
example, vegetarian groups require certain technologies, but not others; rice-eating societies may
reject, sometimes strongly, foods based on other grains; and slaughtering procedures vary with
religious backgrounds.
Advances in agriculture and food science and technology have led to reduction in nutrient deficiency-
related diseases; a generally safe food supply with consistent high quality available independent of
seasons; food choices that do not require preparation time; a wide range of delicious foods; reduced
food waste; lower household food costs than ever before; convenience foods requiring much less
preparation time than before, a benefit for working families; and efficient global food distribution
that can be exploited in times of natural and man-made disasters.
Food is central to human health, not only in terms of quantity, but also quality as well. The past few
decades have seen alarming rates of increase in chronic diseases such as diabetes, cardiovascular
disease, and cancer, as well as autoimmune diseases such as inflammatory bowel disease and autism.
A growing body of epidemiological, clinical, and basic research shows that food and diet are
important factors involved in the etiology of these and other chronic diseases, and that dietary patterns
have a profound effect on the risk for chronic diseases. Anand and others (2008), for example,
describe the substantial role of environment lifestyle risk factors (such as sun exposure, diet, obesity,
and physical inactivity) for cancer and provide evidence that cancer could be preventable for some
people but that this would require major lifestyle changes. Hence, whether it is food safety and
security, or nutrient deficiency and disease prevention, food is intricately connected to human health
and well-being.
Dietary guidelines are produced to provide advice on good dietary habits that will promote health
and reduce risk for major chronic diseases. The 2005Dietary Guidelines for Americansincludes
recommendations to increase consumption of fruits, vegetables, whole grains, and low-fat milk, and
to limit consumption of trans fats, saturated fats, cholesterol, and sodium. Many food companies
have responded to these recommendations. For example, more bread and cereal products are now
available that are made from whole grains and have higher fiber contents. The introduction of baby
carrots doubled intake of carrots. Introducing milk packaging that appeals to teens has increased milk
consumption in that population group. Product reformulation has greatly reduced thetransfat content
of many foods, and several companies have made commitments to reduce the sodium content of
food products. Convenient and innovative toddler foods made from a variety of fruits, vegetables,
whole grains, and dairy are now available. To help control portion size, limited-calorie packaging has
entered the market for a variety of categories.
Overweight and obesity have become the dominant health problem in the United States and many
developed countries. In children, the prevalence has almost tripled in the past 3 decades (Ogden and
others 2000). This is of particular concern because overweight children have a high likelihood of
becoming overweight adults, with all the associated diseases such as metabolic syndrome and
diabetes. Recent research suggests that childhood obesity is determined by age 2 (Harrington and
others 2010), which supports the earlier set-point theory that body weight is regulated at a
predetermined or preferred level by a feedback-control mechanism (Harris 1990). The obesity issue
is a scientifically complex issue of behavior and may be economically driven; some of the lowest
priced foods are the more calorie-dense and palatable products (Drewnowski 2004; MacAulay and
Newsome 2004).
Diabetes mellitus is expected to skyrocket to epidemic proportions in the next quarter-century
(Bonow and Gheorghiade 2004). Lifestyle interventions are the 1st step in the management of
diabetes and metabolic syndrome (Stone 2008).
Even in the midst of an abundance of energy from food, however, many people do not meet their
nutrient requirements, sometimes because of the types of foods available to them, other times because
of the kinds of foods they select. The report of the 2010 Dietary Guidelines Advisory Committee
(DGAC 2010) recommended focus on achieving energy balance through the current nutrition.

Food processing has evolved from merely a need to preserve foods from the time and location of
harvest or assembly until the product reaches the consumer, to possibly complex activities that may
include sourcing raw materials and ingredients from different parts of the world that can improve
nutritional and other desirable qualities for better overall health and wellness of consumers. Food
processing frequently serves multiple objectives. For example, freezing or cooking and freezing both
preserve and provide convenience. Heating or fermentation of soy is necessary both to achieve
edibility and to remove the hemagglutinens that would be mildly toxic. Processing operations are
conducted under controlled conditions to ensure that the process is completed in the most effective
and efficient manner. The resulting products include ingredients delivered to food manufacturers to
be used in producing foods for consumers, as well as ingredients (for example, flour) for consumers
to use in food preparation.
The development and implementation of new technologies enhances food quality and safety. New
and innovative products, some with unique product attributes, have been developed through the use
of new processing technologies.
The formulation, processing, and packaging of a food or beverage is accomplished for several clearly
definable purposes, with numerous benefits to the consumer and society:
• Preservation. This is the oldest and perhaps still the most common purpose, and the one most
familiar to consumers. The purpose of preservation is to extend the shelf life of a food or beverage.
• Safety. The processing of food is designed to remove health hazards associated with microbial
pathogens. Processing operations dealing with raw food materials or ingredients carrying pathogens
have significant controls and regulations to detect and inactivate food-borne microorganisms that can
cause illness. Pasteurization of milk is just one of many examples of processes that eliminate a health
hazard for the consumer and extend the life of the product.
Managing food safety, however, goes beyond microbiological risks. Good agricultural and
manufacturing practices and other principles address chemical and physical hazards as well. In
addition, plant breeding has contributed to reduction of some of the toxicants that occur naturally in
foods in small amounts (ACS 1968; Hall 1977) and have been the source of common and sometimes
widespread human illness and occasionally death. Processing is, however, still necessary in some
instances. For example, manioc must be crushed and soaked—or crushed, heated, and treated with
acid to remove hydrogen cyanide from cyanogenic glycosides before the resulting starch (tapioca) is
safe to consume.
• Quality. Processes to ensure the delivery of foods and beverages of the highest quality to the
consumer continue to evolve. Quality attributes include taste, aroma, texture, color, and nutrient
content. In most cases, these attributes begin to decline as soon as a raw food material or ingredient
is harvested or collected. The goal of the processes is to ensure that the decline in quality attributes
is minimized. For example, blanching and freezing vegetables immediately after harvesting ensures
that the nutrients remain at their peak level. In some cases, the quality attributes are enhanced by
processing. For example, processing of soybeans greatly improves their flavor.
• Availability. Food processing helps to ensure that the consumer has access to a wide variety of
foods and food ingredients at any time, including those that help to improve the retention of quality
attributes for the period of time required for delivery of the product to the consumer. For example,
controlling the composition of the atmosphere surrounding apples and other fruits leads to extended
freshness.
• Sustainability. Food processing ensures that the resources required to produce raw food materials
and ingredients for food manufacturing are used most efficiently. Responding to the goals of
sustainability requires the maximum utilization of all raw materials produced and integration of
activities throughout all the production-to-consumption stages. To maximize the conversion of raw
materials into consumer products, efforts begin at the production stage, with activities to reduce
postharvest losses and increase use of by-products. Efforts continue, through food manufacturing and
beyond, to ensure that energy, water, and other resources are used most efficiently and environmental
impacts are minimized. Refrigeration of fresh produce is an example of an action that reduces loss
and increases the edible life of the product.
• Convenience. Many processed foods and beverages are developed to allow them to be consumed
after limited amounts of preparation. For example, a frozen or refrigerated entree is delivered to the
consumer in a form ready for microwave heating. Snack foods are ready to eat when delivered to the
consumer.
• Health and Wellness. At a fundamental level, food is viewed as a source of nutrition to meet at
least the minimum daily requirements for survival, but there is an ever-greater focus on the desire for
health optimization from food. Processing can enhance the nutritional value of foods in a number of
ways. For example, refining—separation of the antinutritional components—is the best means of
improving the nutritional quality of many foodstuffs of vegetable origin, and processing of fresh
tomatoes (for example, into catsup) improves the bioavailability of the carotenoid lycopene.
Some products are specifically designed to enhance individual health and wellness—the focus of
many current trends—requiring specific unique ingredients and an array of processes to ensure
desired product attributes. Many products are fortified or enriched with vitamins and minerals (for
example, orange juice fortified with calcium for bone health) and other nutrients (for example,
margarine enriched with plant stanols and sterols for heart health) in response to defined nutritional
needs of consumers. The success of these products—often referred to as “functional foods”—requires
that flavor and texture also meet consumer expectations.
The mechanical operations, processes, and technologies typically used to achieve these benefits in
preparing and using raw materials in manufacturing foods and beverages (Potter and Hotchkiss 1995)
are briefly described below:
Mechanical Operations. There are many mechanical operations used throughout the food system,
including simple conveying of raw materials from one location to another, as well as more intense
operations to change the physical structure of the material. All or most of these operations are larger
scale versions of operations that have been used to prepare foods for centuries. The cracking and
grinding of cereal grains to manufacture the flour used in bakery products is a very visible example.
Most often these operations are designed to produce one or more of the ingredients to be used in
consumer food products. The extraction of oil from soybeans and other oilseeds requires a mechanical
operation before efficient separation of the oil can be accomplished. In most cases, these operations
are a component of series of steps needed to ensure the most efficient use of the raw material, often
including the manufacturing of an array of by-products for consumers to utilize. Another typical
mechanical operation is dry mixing, involving the blending of various ingredients to ensure
homogeneous and uniform distribution of the various ingredients before a final stage of
manufacturing.
• Heating. The use of thermal energy to increase the temperature of a raw food or ingredient is the
most recognized and widely used approach to preservation of food. By increasing the temperature to
appropriate levels and holding for an appropriate time that is dependent on both the nature of the food
and the objective of the process, pathogenic or spoilage microorganisms are significantly decreased
in number or eliminated.
Thermal processes applied to foods in food manufacturing are based on the same principles as those
governing traditional cooking of foods during preparation. The impact of heating—thermal
processing—on components of the food is the same as that during cooking and often results in the
enhancement of flavors and texture, as well as some modest losses of heat-sensitive nutrients. Many
shelf-stable foods are available to consumers as a result of thermal processing. Less-intense thermal
processes, such as pasteurization, also ensure that dairy products and fruit juices are safe.
Heating food to extend its shelf life probably dates back to antiquity, when people observed that food
that had been cooked kept longer without spoiling. However, it was not until Appert and others
investigated heating foods in containers that it was discovered that immediate recontamination of
heated food from the environment did not occur. Since those meager beginnings, advances in
mathematics, chemistry, biology, and engineering, coupled with their application to food science and
technology, have resulted in development of equipment and procedures to optimize the application
of heat to foods for the purpose of extending their shelf life and enhancing their edibility (texture,
flavor, and visual appearance).
There are basically 3 types of heat processes that are applied to food, other than cooking: blanching,
pasteurization, and canning. The latter 2 are tightly regulated by federal—and in some cases, state—
agencies to ensure proper application of the technology and prevention of food-borne illness.
Blanching is a mild heat treatment (usually accomplished at temperatures below 212°F for less than
2 to 3 min) applied to foods that are to be subsequently canned, frozen, or dried. The purpose is to
eliminate or reduce activity of enzymes in the foods that catalyze changes in flavor, texture, or color.
Other benefits include removal of air from the food tissue to reduce oxidation, softening of the plant
tissue to facilitate packing into packages, and inactivation of antinutritional properties (such as trypsin
inhibitor in soybeans, a naturally occurring chemical that reduces dietary protein breakdown in the
human gastrointestinal tract).
The process is usually carried out in hot water or steam, although there are processes based on hot air
or microwave heating. Since the process is relatively mild, there is relatively little effect on nutrients,
although when hot water is used as the heating medium some nutrients, especially water-soluble
nutrients, are leached into the water.
“Canning” is primarily used to inactivate microorganisms that cause food-borne disease such as
botulism, but it also inactivates microorganisms that cause food spoilage. This thermal process is
commonly accomplished by holding the product at temperatures well above 230°F for several
minutes. Canned food is not absolutely sterile (devoid of all viable microorganisms) but rather is
commercially sterile (devoid of all viable microorganisms that could grow under normal storage
conditions).
There are 2 major methods: heating the food after it has been sealed in a container (referred to as
canning) and sterilizing the food, then depositing it in a sterile container within a sterile environment
and sealing the container (referred to asaseptic processing). These processes can also be optimized
for retention of nutrients and quality factors such as taste, flavor, and color. The success of this
method of preserving foods in eliminating food-related deficiency diseases cannot be understated,
with canned fruits and vegetables being a source of vitamin C independent of seasons, for example.
• Refrigeration and Freezing. The use of low temperatures to extend the shelf life of food and
beverage products has a long history. The use of ice to reduce the temperature of foods and prevent
spoilage has been recognized for centuries. Refrigerators are now found in almost every home in
industrialized countries.
Although the reduction of temperature does not eliminate microbial populations, it reduces the rate
of microbial growth enough to prevent product spoilage and extend the shelf life of most food
products. Most fruits and vegetables are refrigerated to extend their freshness. In addition,
refrigeration also reduces the reaction rates of enzymes that cause deterioration of most quality
attributes of a food or beverage, making high-quality products available to the consumer for extended
periods of time (Heldman and Hartel 1997).
Some foods and beverages receive a mild heat treatment to inactivate enzymes and eliminate
microorganisms that can cause disease but still require refrigeration to control the growth of surviving
microorganisms that can cause spoilage. Pasteurized milk is probably the best example, but many
other foods and beverages are also pasteurized and then refrigerated. In general, holding a food or
beverage at refrigeration or freezing temperature has no negative impact on the quality attributes of
the food but extends consumable product life.
“Freezing” is a more intense use of refrigeration to reduce the temperature of a product to levels
below the freezing temperature of water in the product. Lower temperatures cause the liquid water to
change phase to ice. At these reduced temperatures (−0.4 to −14°F), the deterioration rates for product
quality attributes are reduced to below those at refrigeration temperature, and microbial growth is
reduced to negligible levels.
It is not unusual for frozen fruits, vegetables, and some meat products to maintain high quality for as
much as 1 y while frozen. Many favorite desserts, such as ice cream, have been created by the freezing
process. Most nutrients are not affected by freezing; however, it is difficult to freeze a food product
without impact on the some of its more evident quality attributes. The formation of ice crystals within
the structure of a plant or animal food results in a series of reactions with potential impact on texture
and flavor. Thus, careful control of the time to freeze the product and the temperature of the frozen
product during distribution and storage is important to minimize such reactions and ensure the best
possible quality attributes over time (Erickson and Hung 1997).
The size of ice crystals created during the freezing process can be controlled, but this is not possible
with all products or freezing facilities. For example, small pieces of fruits or vegetables can be frozen
very rapidly, and the product structure is preserved with uniform distribution of small ice crystals. In
contrast, a large portion of beef or any product in a large package will require a longer time to freeze
and will result in a less-uniform distribution of larger ice crystals. The extent of the impact on product
quality depends on an array of factors occurring after freezing, including control of temperature
during storage and distribution and final preparation of the food. For many foods, the quality
attributes of refrigerated and frozen foods compare favorably to those of the fresh counterparts
(Mallet 1993).
• Dehydration. Drying is intended to halt or slow the growth of microorganisms and rate of chemical
reactions. The removal of water provides food processors excellent opportunities to reduce volume
and weight, extend shelf life, and convert liquids to powdery products, such as instant coffee or a
vegetable soup base mix. This process is one of the oldest techniques used to preserve foods, one of
the most utilized, and the most energy intensive (von Loesecke 1943; Saravacos 1965; King 1968;
Thijssen 1979).
Water removal is usually performed via evaporation, vaporization, or sublimation (drying while
frozen) by means of a simultaneous heat, mass, and momentum transfer mechanism (Whitaker 1977).
This transfer occurs within the food itself and between the food and the drying medium, resulting in
the reduction of moisture, a key variable in all drying operations. In addition to water removal,
chemical reactions occur, such as Maillard browning (nonenzymatic browning) of amino
acids/reducing sugars such as glucose, caramelization of sugar, denaturation/degradation of cross-
linking proteins, and pyrolysis (decomposition or transformation of a compound caused by heat) of
the various organic constituents. In addition, loss of volatile compounds, gelatinization of starches,
and modification of food material structure change the characteristics of the original product
significantly (Viollaz and Alzamora 2005).
Many types of dryers, dehydration methods, and associated equipment are applied to a very wide
range of foods. Sun drying on trays, mats, or platforms is the traditional method and is still used
today. Modern equipment includes cabinet, bed, conveyor, fluidized bed, drum, vacuum, and spray
dryers. Freeze drying (lyophilization), osmotic dehydration, microwave, and innovative light-driven
refractance-window dryers are also in use. With continuous technological advances in different fields,
drying is constantly evolving to offer better quality and novel products.
Mathematical modeling and process simulation have significantly contributed to the understanding
of the intricacies of this very complex process and the design of new dryers and drying systems. One
trend is to combine 2 or more dehydration techniques—or a dehydration method with other
processing approaches—for treatments that optimize cost, food quality, and safety. Examples of these
combinations include microwave–vacuum drying, ultrasound-assisted air drying, and encapsulation
and flavor impregnation to add value.
 • Acidification. Raw foods and beverages vary significantly in levels of acid they contain. Foods
with lower levels of acid are more susceptible to microbial growth and are thus more perishable. The
intentional adjustment in the level of acid in a food has been a preservation method for centuries, in
making pickles, for example. This approach to preservation is based on the inability of many spoilage
microorganisms and pathogens to grow at high levels of acid. Increasing the acidity prevents growth
of many microorganisms and extends the shelf life of the product, while maintaining many of its
attributes. This preservation method can be accomplished by addition of acid to adjust the overall
acidity level of the product, or biologically through fermentation. Since acid alone may not be
sufficient to fully protect the product, adjustments in acidity are frequently used in combination with
other techniques such as heat, additives, or refrigeration to accomplish preservation and safety.
• Fermentation. The use of microorganisms to change a perishable food into a less-perishable
product is another very old way of preservation that has been used around the world by societies
without access to refrigeration to extend the edible life of a fresh food. Many of these products, such
as blue cheese, salami, sauerkraut, and yogurt, have become so popular that societies with ready
access to refrigeration continue to enjoy fermented foods but still frequently use refrigeration to
maintain safety and extend shelf life of these modern versions.
Although some microorganisms lead to food spoilage and others cause food poisoning, specific
microorganisms that can induce desirable changes in foods are used to overpower those that can lead
to unappealing or unsafe foods. Fermentation microorganisms primarily work to change the chemical
makeup of a product, making it less likely that undesirable microorganisms will reproduce and
compromise product safety or quality. Beneficial microorganisms synthesize natural preservatives,
such as lactic acid and other acids (increasing the acidity of the food), carbon dioxide (lowering the
oxygen content), and ethanol (discouraging growth of undesirable microorganisms). Yeasts produce
carbon dioxide to expand the structure, such as dough for bread baking. They are also responsible for
the production of ethanol to produce beer, wine, and other alcoholic beverages.
Fermented dairy products include yogurt and a host of ripened cheeses. Fermented cucumbers are
called pickles in Western countries, but pickling is another word for fermenting and is used to produce
pickled eggs, pig's feet, and even snakes in certain countries. Many countries and cultures have their
own favorite types of fermented products, such as injera from Ethiopia, kimchi (fermented cabbage)
from Korea, salami and other fermented sausages from Italy and Germany, and sauerkraut from
northern Europe. Harvested cacao beans are fermented before cleaning and roasting, making all
chocolate products the result of at least one fermentation step.
• Water Activity. A very important and useful tool in the control of food quality attributes and food
safety is water activity (aW). Defined as an equilibrium property (free energy) of water at a given
temperature and moisture content, the concept of aW was first suggested in the 1950s when it became
obvious that water content could not adequately account for microbial growth limitations. During the
1960s, researchers demonstrated that aW is also important in controlling the rates of chemical
deterioration in foods, and then in the 1980s it was also found to relate to the texture of crisp dry
foods and caking of powders such as instant coffee. aW is not the same as water content, or the
quantitative amount of water in a sample, nor is it a measure of free compared with bound water in a
food, an early misconception that is now abandoned.
Through the research of hundreds of food scientists, a number of aW paradigms have been established
and used by food manufacturers to create safe, tasty, and nutritious dry and semimoist foods such as
crispy snacks and breakfast cereals, semimoist cookies, and creamy confections. For example, it is
known that at aW values between about 0.3 and 0.65, changes in product texture occur (for example,
loss of crispness and onset of stickiness, caking, or hardening), and that at aW values around 0.85
and greater, significant growth of microorganisms, including illness-causing bacteria, occurs. In fact,
the concept of aW is used in regulation of food processing to ensure food safety. TheCode of Federal
Regulations(21 CFR 110.80 [b][14]) requires that “Foods such as but not limited to dry mixes, nuts,
intermediate moisture foods, and dehydrated foods that rely on the control of aW for preventing the
growth of microorganisms shall be processed to and maintained at a safe moisture level.
Compliance … may be accomplished by any effective means including (i) monitoring the aW of
ingredients and finished product, (ii) controlling the soluble solids-water ratio, (iii) protecting
finished foods from moisture pickup … so that the aW does not increase to an unsafe level … .” In
addition, aW is the key to control of enzyme activity, lipid oxidation, and many other reactions that
have an impact on food quality, such as degradation of vitamins and changes in color, flavor, and
aroma.
Preservation. Smoke functions as an antioxidant or flavor protector. Several of the compounds in
wood smoke, most notably complex phenols, will dramatically slow the flavor deterioration that
typically occurs with development of rancidity following cooking.
Despite the advantages, 3 criticisms have occasionally been leveled at the use of smoke for food
preservation. First is that atmospheric emissions result from combustion of wood to generate smoke.
Second is that it degrades some food nutrients; this has been demonstrated to be of very minor
importance—smoke has been shown to not significantly alter the nutrient value of food under normal
circumstances. Third is that combustion of wood can generate undesirable compounds (polycyclic
hydrocarbons) shown to be toxic and/or carcinogenic.
Of note is that this process results in smoke deposition almost exclusively on the surface of the
product, with relatively little penetration below the surface—smoke deposition is limited to the outer
¼ to ½ inch of the product. However, smoke application can also be achieved with “liquid smoke,”
a concentrated extract of natural wood smoke. Liquid smoke contains all of the important functional
components of natural smoke and results in the same effects on color, flavor, and bacterial control,
but it is much more consistent in composition than natural smoke and therefore more reproducible in
effect.
Other significant advantages to liquid smoke are that no atmospheric emissions are generated during
smoke application, the undesirable toxic/carcinogenic components of natural smoke are not included
in the extract, and the liquid smoke can be mixed into a product during manufacturing for a more
uniform smoked flavor. Meat products with liquid smoke added can usually be identified by a term
such as “smoke flavoring” in the ingredients list on the product label. Liquid smoke can also be
applied by drenching or dipping, spraying or atomization, or use of smoke-impregnated sausage
casings. These application methods result in surface deposition of smoke components with product
effects that are very similar to those produced by the surface application of natural smoke.
• Irradiation. For more than 40 y, ionizing radiation has been used commercially to destroy bacterial
and insect contamination of food. Common sources of ionizing radiation today are electron beams,
X-rays, and, more often, gamma rays (with the radioactive isotope cobalt-60, the same source used
for radiation therapy in hospitals). Elaborate physical safeguards assure worker safety.
Irradiation is particularly effective in reducing microbial contamination of hamburger meat and
poultry, which can be contaminated by pathogens such as Escherichia coli O157:H7, Salmonella
, and Campylobacter and result in food-borne illness. Irradiation also may be applied to eliminate
insects in a wide variety of foods, for example, flour, spices, fruits, vegetables, and grains (IFT 2004),
to prevent seeds from sprouting, and to control pathogens in fresh shell eggs, seeds for sprouting,
fresh or frozen molluscan shellfish (for example, oysters, clams, mussels, and scallops), and fresh
iceberg lettuce and fresh spinach (Morehouse and Komolprasert 2004, FDA 2008). Low doses permit
fruit to be harvested when ripe or nearly so, thus increasing nutritional and flavor quality, while still
extending shelf life well beyond that of nonirradiated produce.
Irradiation works by damaging the DNA of living organisms; the targets are typically bacteria and
insects, but the DNA of the plant or animal food is of course also affected. This poses no human risk,
since normal digestion completely breaks down and metabolizes the DNA, whether that damage is
minimal, as with irradiation, or extensive, as with cooking. Low doses of irradiation can achieve
sprout inhibition and insect de-infestation; medium doses are required for reduction of spoilage and
pathogenic bacteria; and high doses are required for sterilization. Irradiated foods must be labeled as
such (21 CFR 179.26[c]). Irradiation is also used at high doses and in far higher volume to sterilize
joint implants, bandages, sutures, drugs, cosmetics, and wine and bottle corks (Crawford and Ruff
1996; UW Food Irradiation Education Group 2010).
The effects of irradiation on nutritional quality vary depending on nutrient, food, and irradiation
conditions (for example, dosage, temperature, and atmospheric conditions). Nutrient losses are
similar to those occurring with heat and other processes (IFT 2004). Thiamin (vitamin B1) is sensitive
to irradiation, but loss can be minimized with packaging techniques (Thayer 1990; Fox and others
1995, 1997).
Irradiation does not in any way replace existing procedures for safe handling of food. Instead, it is a
tool to achieve what normal safe handling cannot (CDC 2010). Irradiation cannot make food safe that
is already spoiled (UW Food Irradiation Education Group 2010).
Because of the usefulness of irradiation in dealing with microbial risks, the Centers for Disease
Control and Prevention and other public health authorities have endorsed its use (CDC 2010). The
same conclusions on safety and effectiveness have been reached by international agencies (WHO
1997; Morehouse and Komolprasert 2004). Codex Alimentarius, the international food standard-
setting agency, has published aGeneral Standard for Irradiated Foods( CAC 2003a ) and a
Recommended International Code of Practice( CAC 2003b). Although regulations of irradiation of
food vary from country to country, regulations in several countries have been or are being harmonized
through compliance with the Codex General Standard( Morehouse and Komolprasert 2004). In the
United States, food irradiation is regulated as a food additive, because in the Food Additives
Amendment of the Federal Food, Drug, and Cosmetic Act of 1958 Congress defined radiation sources
as food additives.
The safety of irradiated food, which has been tested extensively, has been clearly demonstrated (Diehl
1995; Crawford and Ruff 1996; WHO 1997; Morehouse and Komolprasert 2004; CDC 2010). Foods
made sterile by irradiation to inactivate bacterial spores (at the highest doses) have been fed for years
to patients with reduced immunity and to astronauts (CDC 2010; UW Food Irradiation Education
Group 2010). Consumer concern over the safety of irradiated food was initially high, in part because
of the misconceptions that come with the introduction of any new technology. Arguments against
irradiation are similar to those voiced against pasteurization of milk, when it was introduced 100 y
ago (UW Food Irradiation Education Group 2010). Concern still exists but has gradually declined as
information on irradiation and its advantages have become more widely known (Conley 1992; Bruhn
1995; Morehouse and Komolprasert 2004; IFIC 2009).
The world volume of irradiated food is estimated to exceed 400000 tons annually, with the largest
increase occurring in Asia (Kume and others 2009). The food industry has been slow to adopt food
irradiation in the more developed nations because of the large capital investment required; there is
little incentive to invest in irradiation equipment because of funds already allocated for refrigeration,
canning, and other major processes. The situation is very different in developing areas, where existing
processes are much less extensive and postharvest losses and the risks of food-borne illness are far
greater. Some argue that this is where the need for irradiation is greatest and the ability to afford it is
the lowest. In the United States, irradiation could reduceE. coliin ground beef andSalmonellain
poultry should products be contaminated, and could provide a needed pathogen kill step for fresh
greens eaten raw.
• Extrusion. This process pushes a material through a specially engineered opening to give a desired
shape and texture through increases in temperature, pressure, and shear forces. The pushing force is
applied by using either a piston or a screw. In food applications, screw extrusion is predominant.
Examples of traditional extruded foods are pasta, noodles, vermicelli, and breakfast cereals. Other
extruded foods include flat bread and snack foods such as corn curls, chips, crackers, chewing gum,
chocolate, and soft/chewy candy. Extrusion is also used to create flavors and encapsulate them for
heat stability in processing. Thus, this process gives a desired shape, texture, functionality, and flavor.
Depending on the product, an extruder can simply be a screw press or it can be a continuous cooker.
In the case of a screw press, the product is usually further processed extensively, such as by frying,
baking, flaking, coating, or drying, as in the extrusion process to produce cornflakes. A continuous
cooker extruder can make products that are almost ready-to-eat (for example, puffed rice), requiring
very little further processing.
Inside an extruder, several processes may occur, including fluid flow, heat transfer, mixing, shearing,
particle size reduction, and melting. In pasta manufacturing, for example, the main objective of the
extrusion process is to partially gelatinize starch, compact the dough, and give it the desired shape.
In the case of chocolate manufacturing, however, the extruder is used as a reactor to generate key
flavor attributes. And, in the case of flat bread, an extruder is used to develop the desired expanded
and porous structure.
Food extrusion is generally considered a high-temperature, short-time (HTST) process. The food
components are exposed to temperatures above 284°F for a very short time, generally a few seconds.
This gives a distinct advantage over conventional pressure cooking, in which the exposure could be
several minutes at temperatures near 212 to 248°F.
Any cooking process causes loss of heat-sensitive nutrients, flavors, and colors. A combination of
higher temperature and shorter time is desirable because it retains nutrients better than a combination
of lower temperature and longer time. It has been found that vitamins A, C, E, B1, and folic acid are
very sensitive to extrusion, whereas the B-complex vitamins B2, B6, B12, niacin, calcium
pantothenate, and biotin are stable during extrusion.
Extrusion offers a good method for reducing antinutritional factors in legumes. For example, in peas,
extrusion has been found to be more effective than germination for reducing tannins, polyphenols,
and trypsin inhibitors. Extruders have been used as bioreactors for pretreatment of cereal grains for
subsequent ethanol fermentation, enzymatic conversion of starch to glucose and maltose, and
sterilization of ground spices such as black pepper, white pepper, and paprika. Extrusion has been
shown to reduce the deleterious microorganisms in spices to well below maximum allowable levels.
Extrusion is an environmentally friendly process that uses heat and power efficiently and does not
produce effluents. In addition, the same equipment can be used to make a variety of products.
Extruded products are safe to consume, with no known harmful effects.
• Modified/Controlled Atmosphere. The shelf life of many fresh foods has been extended by
controlling the composition of the gas environment in direct contact with the product. For products
with shelf life limited by chemical or enzymatic reactions involving oxygen, reducing or eliminating
the oxygen content of the environment provides significant extension of the product shelf life (Floros
1990).
The shelf life of fresh fruits and vegetables is extended by controlling both the oxygen and carbon
dioxide composition of the atmosphere surrounding the products, which are still actively undergoing
respiration and continue to convert oxygen to carbon dioxide. Large-scale controlled-atmosphere
storage of fruits and vegetables has become a standard approach to maintaining the highest product
quality between the time of harvest and delivery to the consumer. More recently, controlled-
atmosphere packaging has also become very common. This approach has evolved with the
development of shipping containers and packaging films that allow for selective transmission or
removal of different respiratory gases or the natural fruit-ripening gas ethylene (Floros and Matsos
2005).
The modification of product atmosphere must be approached with caution, because of the response
of certain microbial populations. The most serious concerns are with anaerobic pathogens, such as
Clostridium botulinum, that have the potential to grow and produce toxins in an oxygen-free
environment. Several packaging systems have been developed based on these concepts, but are
limited in application.
• Additives. Food additives are adjuncts to food processing. They extend the range and flexibility
of the relatively few food processes available, and they improve the economics of the processes. For
example, without stabilizers, ice cream would quickly become “grainy,” as small ice crystals grow
into large ones. Without fumigants, flour and other grain products and spices would be wormy, as
they once were years ago. Without fortification of milk and flour and the addition of iodine (in the
form of iodate) to salt, rickets and goiter would still occur. Without artificial colors, many foods, such
as gelatin, would be unattractive because natural colors lack the stability and coloring power of the
synthetics. Without non nutritive sweeteners, a great many sweetened beverages, desserts, and
confections would have unacceptable calorie contents or contain levels of sugar that cannot be
consumed by certain individuals, such as people with diabetes and many others. Anticaking agents,
enzymes, preservatives, emulsifiers (which allow immiscible liquids such as oil and water to form a
stable mixture), humectants (which affect moisture retention through their affinity to water and
stabilizing action on water content), and many other additives add significantly to the safety, nutritive
value, attractiveness, convenience, and economy of our modern food supply.
The practical definition of a food additive—not the far longer, involved legal definition—is “Any
substance added to food in small amounts to achieve a particular technical effect.” TheCode of
Federal Regulations(21.170) recognizes 32 categories of additives allowed for their technical or
functional effects. Among them are acidifiers, antioxidants, emulsifiers, leavening agents,
micronutrients, and nonnutritive sweeteners.
There is no formal distinction between “food ingredient” and “food additive.” Common usage would
suggest that an ingredient used at less than perhaps 1% of a food would be an “additive.” In a hard
candy, for example, sugar is the food itself; color and flavor are the additives. In a lightly sweetened
beverage, however, sugar could be an “additive.” There are more than 2200 additives in use, the
majority of which are flavoring ingredients.

3.16 Packaging
Many different types of food packages are used for several different reasons. Food is packaged
primarily to contain the product, protect the product from contamination, enable convenience, and
provide information (Paine 1991; Robertson 1993; Yam and others 2005; IFT 2008).
Most food products are delivered to the consumer in some type of package. Foods that have received
some type of preservation process are placed in a package to ensure that the product attributes
enhanced by the process are maintained. Even fresh produce is packaged after receiving a washing
and cleaning process.
Packaging offers a critical component of food safety by preventing contamination from pathogens.
In addition, packaging extends the shelf life of the product by providing a physical barrier to or
protection from atmospheric oxygen and moisture, light, and other agents that would accelerate
deterioration of the product. Finally, packaging is the vehicle by which legally required information
is presented to the consumer in the form of the label bearing information about the product identity,
quantity, ingredients, nutrient content, expiration date, and commercial source.
Packaging has advanced from glass bottles, paperboard cartons, tin-plated soldered side-seam steel
cans, and aluminum foil to 2-piece aluminum cans with “pop tops;” plastic, flexible, rigid, semirigid,
and multilayer containers; microwave safe packages; and active and intelligent packaging (Floros
and others 1997, 1998; Suppakul and others 2003; Ozdemir and Floros 2004; Yam and others 2005;
Han and Floros 2007; IFT 2008). Innovations were driven by a number of forces, including
convenience, consumer desire for minimally processed foods, changes in retail and distribution
practices; foodservice needs; trend toward more sustainable packaging; and demands for global and
fast transport of food (Suppakul and others 2003; IFT 2008).
Aseptic packaging is a major area of food packaging that has significantly increased the safety,
quality, availability, and convenience of certain foods around the world, while reducing the amount
of energy needed to preserve and store such foods. The major difference between aseptic packaging
and traditional methods of food packaging is that in aseptic packaging the product and the packaging
material are continuously sterilized separately. Then, under aseptic conditions that prevent
recontamination of the product, the sterile package is filled with the cooled sterile product and
hermetically sealed to produce a shelf-stable final product with extended shelf life and no need for
refrigerated storage. This technique has allowed for substantial improvements in the quality of the
final product, mainly due to the much milder heat treatment that the product undergoes compared to
the traditional thermal process (Floros 1993). Large-scale aseptic bulk processing and packaging,
combined with aseptic storage and transportation, contributes significantly to reduction of
postharvest fruit and vegetable losses and greater availability of these food products around the world.
Many advances in the packaging of food took place in the past 20 to 30 y, producing a wide variety
of new materials and processing technologies. The steady accumulation of research developments
indicates that food packaging will continue to evolve and respond to the changing needs of the food
system and the increased demands of consumers.
 SCHOOL OF BIO AND CHEMICAL ENGINEERING
DEPARTMENT OF CHEMICAL ENGINEERING

UNIT – IV – FOOD TECHNOLOGY – SCH1609

 FOOD PRESERVATION METHODS

A well designed process ought to be easy to control. More importantly, it is best to consider
the controllability of a process at the very outset, rather than attempt to design a control
system after the process plant has been developed

4.1 Objectives of control

• Process control is an integral part of modern processing industries; and the food
processing industry is no exception.
• Process control is to improve the economics of the process by achieving the following
objectives
• To reduce variation in the product
• To quality, achieve more consistent production and maximize yield,
• To ensure process and product safety,
• To reduce manpower and enhance operator productivity,
• To reduce waste and
• To optimize energy efficiency

4.2 Mode of operation

Processes are operated under either

• steady state, i.e. process conditions do not change, or unsteady state conditions,
process conditions depend on time.

The latter occurs in most real situations and requires control action in order to keep the
product within specifications.

4.3 Two basic steps of any control action

• Accurate measurement of process parameters;

• Manipulation of one or more process parameters using control systems in order to
alter or correct the process behavior.
4.4 Measurement of Process Parameter
• Accurate measurement of the process parameters is absolutely critical for controlling
any process.

• Three main classes of sensors used for the measurement of key processing parameters
such as temperature, pressure, mass, material level in containers, flow rate , density,
viscosity, moisture, fat content, protein content, pH, size, color, turbidity etc.
• Penetrating sensors: these sensors penetrate inside the processing equipment and
come into contact with the material being processed.
• Sampling sensors: these sensors operate on samples which are continuously
withdrawn from the processing equipment.
• No penetrating sensors: these sensors do not penetrate into the processing equipment
and, as a consequence, do not come into contact with the materials being processed.

4.5 Characterization of sensors according to their applications

• Inline sensors: these form an integral part of the processing equipment, and the values
measured by them are used directly for process control.
• Online sensors: these too form an integral part of the processing equipment, but the
measured values can only be used for process control after an operator has entered
these values into the control system.
• Offline sensors: these sensors are not part of the processing equipment, nor can the
measured values be used directly for process control. An operator has to measure the
variable and enter the values into a control system to achieve process control.

4.6 Characteristics to be evaluated before using a sensor

• Response time, gain, sensitivity, ease and speed of calibration,

• Accuracy, stability and reliability,
• Material of construction and robustness and
• Availability, purchase cost and ease of maintenance.
4.7 Types of control systems

Control systems can be of two types:

• Manual control and
• Automatic control.

4.7.1 Manual Control

• an operator periodically reads the process parameter which requires to be controlled

and, when its value changes from the set value, initiates the control action necessary
to drive the parameter towards the set value.

4.7.2 Automatic Control

• The process parameters measured by various sensors and instrumentation may be

controlled by using control loops. A typical control loop consists of three basic
components
• Sensor: the sensor senses or measures process parameters and generates a
measurement signal acceptable to the controller.
• Controller: the controller compares the measurement signal with the set value and
produces a control signal to counteract any difference between the two signals.
• Final control element: the final control element receives the control signal produced
by the controller and adjusts or alters the process by bringing the measured process
property to return to the set point, e.g. liquid flow can be controlled by changing the
valve setting or the pump speed.

4.8 Classification of an automatic control system

An automatic control system can be classified into four main types:

• on/off (two position) controller
• proportional controller (P-controller)
• proportional integral controller (PI controller)
• proportional integral derivative controller (PID controller).
4.8.1 On/Off (Two Position) Controller

• the simplest automatic controller for which the final control element, e.g. valve, is
either completely open or at maximum, or completely closed or at minimum.
• There are no intermediate values or positions for the final control element.
• FCE,s often experience significant wear, as they are continually and rapidly switched
from open to closed positions and back again.
• on/off controllers are provided with a dead band.
• dead band is a zone bounded by an upper and a lower set point.
• On/off controllers with a dead band are found in many instances in our daily lives:
home heating system, oven, refrigerator and air conditioner.

Advantages of On/Off controllers

• Such controllers have three main advantages:

• low cost,
• instant response and
• ease of operation. However, it is important to ascertain that the upper and lower limit
values are acceptable for a specific process.

Disadvantages of On/Off controllers

• It is not suitable for controlling any process parameter likely to suffer large sudden
deviations from the set point and
• The quality of control is inferior to the continuous controller.
4.8.2 Proportional (P) Controller

• P-controller is one of the most commonly used controllers

• Produces an output signal to the final control element that is proportional to the
difference between the set point and the value of the measured process parameter
given by the sensor (this difference is also known as controller error or offset)
• Mathematically, it can be expressed as:

Where cos(t) COS(NE) + KC Et

COS(t) is the controller output signal at any time t,

COS(NE) is the controller output signal when there is no error,

KC is known as the controller gain or sensitivity (controller tuning parameter) and

Et is the controller error or

offset. Proportional Integral
Controller

Output signal to the final control element can be mathematically expressed as:

Where COS (t) COS (NE) K C Et

KC
Et dt
I

τ is a tuning parameter called the reset time; and the remaining notations are same
as in P I
controller equation

Advantage

• The consequence of this is that integral action enables the PI controller to eliminate
the offset, which is the key advantage of the PI controller over a P controller.

Disadvantage

• Two tuning parameters interact and it is difficult to find the ‘best’ tuning values once
the controller is placed in automatic mode.
• A PI controller increases the oscillatory behavior.

4.8.3 Proportional Integral Derivative Controller

• Output signal to the final control element can be mathematically expressed as:
KC
COS(t) COS(NE) K C Et
Et dt K C D
dEt
I
 • Where τ is a new tuning parameter called the derivative time; and the
D
remaining notations are already explained above.
• Higher values of D provide a higher weighting to the fourth, i.e. derivative
term which determines the rate of change of the controller error (Et) whether
Et is positive or negative.

Advantage

• The introduction of the derivative term, is that it modifies the drawback of the PI
controller
• it works to decrease the oscillating behavior of the measured process parameter.
• A properly tuned PID controller action can achieve a rapid response to error
(proportional term), offset elimination (integral term) and minimize oscillations
(derivative term).

Disadvantage

• The key disadvantage of the PID controller is that it has three tuning parameters,
which interact and must be balanced to achieve the desired controller performance as
it is often hard to determine which of the three tuning parameters is dominantly
responsible for an undesirable performance.

4.9 Process Control in Modern Food Processing

• Control applications in food processing can be discussed in the context of three

categories of products:
• Bulk commodity processing, e.g. grain milling, milk, edible oil, sugar and starch
production, where control is arguably most advanced,
• Manufactured products, e.g. pasta, cheese, in-container and aseptically processed
products, and
• Products which have been subjected to processing methods essentially designed to
retain their original structure, e.g. meat, fish, fruits and vegetables.

4.9.1 Programmable Logic Controller

 • It is a microprocessor-based system which can communicate with other process
control components through data links. PLCs commonly use the so called ladder logic
which was originally developed for electrical controls using relay switches.

4.9.2 Supervisory Control and Data Acquisition

• The supervisory control and data acquisition (SCADA) system is not a full control
system, but is a software package that is positioned at a supervisory level on top of
hardware to which it is interfaced, generally via PLCs, or other hardware modules.

4.9.3 Manufacturing Execution Systems

These are software packages which have been used for a number of years in process
industries to support key operations and management functions ranging from data
acquisition to maintenance management, quality control and performance analysis.

4.10 Spoilage due to environment

Foods used by human being and animals are contaminated, as stated earlier, by heterotrophic
microorganisms to meet their nutritional requirements. The undesirable alterations brought
about in foods by such microorganisms are referred to as ‘spoilage’.

4.10.1Factors (conditions) That Invite Food-spoilage:

As stated earlier, the variety of variety of microorganisms contaminates natural food substan-
ces. The type of food substances and the methods by which they are processed and preserved
favours the contamination. Most of the microorganisms prove to be potential contaminants
and most of the foods serve as good media for microbial growth. These microorganisms,
when given a chance to grow, bring changes in natural properties such as appearance,
flavour, odour etc. of the contaminated food thus causing spoilage. Two major factors that
invite spoilage of foods are the storage conditions and the chemical properties of the food.
Spoilage Due to Storage Conditions:
Temperature and oxygen are considered two most important factors that invite microbial
contamination resulting in' spoilage of foods in storage conditions.
a. Role of temperature:
Foods stored at below - 17°C remain free from microbial growth and a slew decrease in their
population may even take place. Above this temperature the presence and multiplication of
microorganisms in food remain in existence. This is the reason why refrigerated foods are
subject to spoilage by microorganisms. Foods and food-items stored at room temperature or
in warm conditions remain open for spoilage by rnesophilic and thermophilic
microorganisms.
b. Role of oxygen:
Aerobic and anaerobic condition plays an important role in determining the kinds of
microorganisms, which can multiply and spoil various food and food-items in storage
conditions. If oxygen is available, various aerobic bacteria and molds cause spoilage chiefly
surface spoilage whereas if the conditions are anaerobic anaerobic bacteria like Clostridium
spp. Etc.
4.10.2. Spoilage due to Food’s Own Chemical Properties:
The chemical conditions of foods influence the type of microorganisms which can
grow over it and. hence determine the nature of changes that would be brought by the
spoilage action of contaminating microorganisms. Four major chemical conditions of food,
e.g., composition, acidity, moisture and osmotic concentration are of the major importance in
this type of spoilage.

a. Chemical composition:
(i) Foods rich in proteins are degraded by Proteolytic microorganisms. Proteins are
degraded into its various components due to the action of especially gram-negative, spore
forming bacteria, e.g.,Proteus, Pseudomonas, some cocci etc.
Protein foods + Proteolytic à Amino + Amines + Ammonia + (H 2S).
(ii) Foods rich in carbohydrates are degraded by carbohydrate fermenting
microorganisms, particularly yeasts and molds. Bacteria like
Micrococcus,
Leuconostoc andStreptococcus can also degraded
carbohydrates. Carbohydrate + Carbohydrateà Acids
+ Alcohols +Gases Foods fermenting
microorganisms
(iii) Foods rich in fats are attacked by relatively few microorganisms such as
mold and some gram-negative bacteria. These microorganisms are therefore, lipolytic
in nature.
Fatty foods + Lipolytic microorganisms à Fatty acids+
Glycerol b. Acidity:
 Generally the fruits are acid foods (pH below 4.5) while nearly all vegetables,
fish, meats and milk-products are non-acid (pH above 4.5). Since the pH of the acid
foods (fruits) is sufficiently low, they do not allow bacterial growth and subsequent
spoilage. Mainly yeasts and molds spoil them. Contrary to this, non-acid foods have
sufficiently high pH, they are spoiled mainly by bacteria.
c. Osmotic concentration:
Average 13% free water is required in food for usual microbial growth. This
is the reason why the foods of high sugar and salt concentration do not allow
most of the microorganisms to grow. But, specific microbial growths cannot be over-
ruled. 65-70% sugar concentration is required to prevent mold-growth and 50% to
prevent bacterial and yeast growth.
Moisture content (water activity, aw)
Microorganisms need a moist environment to grow in. The water requirements
of microorganisms are described in terms of water activity (represented by the
symbol aW), a measure of how much water is present. The water activity of pure
water is a W = 1.00. Most foodborne pathogenic bacteria require aW to be
greater than 0.9 for growth and multiplication; however, Staphylococcus aureus
may grow with aW as low as 0.86. But even Staphylococcus aureus cannot grow
and multiply in drier food like bread, which has aW = 0.7,
pH
pH is pronounced ‘pee-aitch’.
The scientific term pH is a measure of how acidic or alkaline an environment is, on a scale
that has ‘neutral’ (neither acid nor alkaline) at pH7. Environments that are acidic have pH
values below 7; those that are alkaline have pH values above 7. Most microorganisms grow
best at close to the neutral pH value (pH 6.6 to 7.5). Only a few microorganisms grow in very
acid conditions below a pH of 4.0. Bacteria grow at a fairly specific pH for each species, but
fungi grow over a wider range of pH values. For example, most meats naturally have a pH of
about 5.6 or above. At this pH meat is susceptible to spoilage by bacteria, moulds and yeasts;
however the pH of meat can be lowered by pickling, which makes it less favourable as an
environment for microorganisms to grow in.

4.11 Microbial Spoilage Of Different Foods

The diet of many people is supplemented with food items preserved by special methods and
available in a variety of conditions and stages of preparation. Such food may be frozen,
canned or dehydrated; it may be partly or completely baked or pre-cooked, ready for heating
and serving. During preparation, heterotrophic microorganisms for meeting their nutritional
requirement can attack such foods. The unrestricted growth and multiplication of these
microorganisms in food may render it unfit for consumption and can result in spoilage or
deterioration.
The inner tissues of healthy plants and animals are free of microorganisms. They
become contaminated when exposed to the microorganisms. The magnitude of this
microorganism contamination depends upon various factors such as the microbial population
of the environment from which the food was taken, the condition of the raw product, the
method of handling the food and the conditions of storage.

Fruits and Vegetables:

Fruits and vegetables are generally contaminated by bacteria including species
of Bacillus, Enterobacter, Lactobacillus, Leuconostoc, Pseudomonas, Sarcina,
Staphylococcus, Streptococcus etc. Various molds and yeasts also inhabit the fruits and
vegetables.
Contamination through infection:
Fruits and vegetables are normally susceptible to bacterial, fungal and viral infections. These
infections invade the fruit and vegetable tissue uring various stages of their development and
result in the subsequent spoilage.
Contamination through post-harvest handling:
Usually, mechanical handling of fruits and vegetables during post-harvest period produces
'breaks' in them which invite microbial invasion. Since the pH of the fruits is relatively acidic
(i.e. high in sugar), they are more susceptible to fungi in contrast to vegetables, which are
more susceptible to bacteria because of their pH being slightly higher (5.0 to 7.0; less in
sugar).
Cereals:
Cereals and cereal products contain microorganisms from insects, soil and other
sources. Bacillus, Lactobacillus, Micrococcus, Pseudomonas etc. are the bacteria, which are
generally found on freshly harvested grains.
Mostly bacteria such as species of Bacillus, Lactobacillus, Micrococcus, Sarcinq, Serratia,
coliforms etc contaminate wheat flours. Molds like Aspergiltus, Penicilltum are also very
common
Meats:
The interior portions of meat are usually free of microbial contaminations if healthy animal is
properly slaughtered. The fresh cut meat gets immediately contaminated with
microorganisms derived from globes, hands, implements used to cut the meat, hides, hairs,
intestines of the animals and the air of the slaughter house. Each new surface of meat,
resulting from a new cut, adds more microorganisms to the exposed tissue. The more
common microorganisms occurring on fresh, meats include both bacteria and molds. Bacteria
such as species of Bacillus, Clostridium, Escherichia, Pseudomonas, Lactobacillus,
Micrococcus, Streptococcus. Sarcina, Salmonella occur most commonly. Molds that
contaminate fresh meat include Cladosporium, Geotrichum, Mucor, and
Penicillium
Sporotrichum etc. Yeasts are less commonly occurring.

Eggs:
Clean eggs with uncracked shell normally do not contain microorganisms within. Poor
sanitary and storage conditions under which it is held determine its subsequent microbial
content. Bacteria and molds may enter the egg through cracks in the shell. The microbial
flora recovered from the eggshells generally includes the species of bacteria Micrococcus,
Pseudomonas, Streptococcus, Staphylococcus, Sarcina; and the molds.
Poultry:
The surface of freshly dressed eviscerated poultry has microbial flora, which is derived from
the live birds or from the manipulations during killing, defeathering and evisceration. Species
of Bacillus, Enterobacter,
Escherichia, Proteus, Pseudomonas, Salmonella; and Staphylococcus constitute the major
microbial flora on the skin of freshly dressed eviscerated poultry.
Fish:
The microbial flora of freshly caught fish usually reflects the microbial conditions of water
from where they are harvested. Fish micro flora includes bacteria like Alcaligenes,
Micrococcus, Pseudomonas, Serratia, and Vibrio etc. When the fish are cleaned and cut on
shipboard under poor handling conditions, they invite more microorganisms to grow on it.
These microorganisms can be exemplified by the species of Achromonobacter, Bacillus,
Micrococcus, and Pseudomonas etc.

4.12 Microbial Contaminations Of Processed Foods

The quality and quantity of microorganisms associated with processed food including baked
and fermented ones depends upon the ingredients used and processing methods.
Microorganisms present in flour, sugar, fat, milk, egg, water, colors, man handling and the
instruments etc. may contaminate the baked food products. Spore forming bacteria may
escape destruction and become responsible for ropiness in breaked bread during baking
process. The ropiness of the bread is caused by Bacillus subtilis or Bacillus
licheniformis. Further, the baked products are subject to contaminate by molds such
as Mucor, Rhizopus, and Aspergillus etc. Microorganisms through air, man and equipment
contaminate the fermented foods like pickles. Most of these organisms do not multiply, as the
reaction of the medium is considerably acid. Some yeasts and yeast-like forms such as
Torula, Oidium etc., which are acid, tolerate establish in these foods on exposure.

4.13 Food Preservation

Food preservation is an effective way of saving food and preventing it from being wasted or
lost. In fact, communities around the world have been employing food saving methodsfor
centuries in order to prolong its shelf life.
The Incas historically introduced the production of chuños to South America. It was a way to
preserve potatoes by exposing a frost-resistant potato variety to the very low night
temperatures of the Andean Altiplano, freezing them, and subsequently exposing them to the
intense sunlightof the day. Kiviak is a traditional wintertime Inuit food from Greenland that
is made of auks (seabirds) preserved in the hollowed-out body of a seal and which are served
at feasts or weddings. Bakkwa, a Chinese salty-sweet dried meat, was traditionally made
with the leftover meats from festivals and banquets. The meat from these celebrations is
trimmed of the fat, sliced, marinated and then smoked.
The Turkish horsemen of Central Asia used to preserve meat by placing slabs of it in pockets
on the sides of their saddles, where it would be pressed by their legs as they rode. This
pressed meat was the forerunner of today’s pastirma, a term which literally means ‘being
pressed’ in Turkish, and is the origin of the Italian pastrami.
Cheese is an ancient food whose origin, predating recorded history, is assumed to lie in the
practice of transporting milk in bladders made of ruminants' stomachs, with their inherent
supply of rennet.
Earthen pots served as good preservation of boiled/mashed food which could remain fresh for
several days. The food could be kept in a well aerated store/place called "Ikumbi".

In Andhra Pradesh, India, tamarind or lemon juice are used as preservative for chutneys,
pickles and food that is packed for long journeys.
According to Harvard Univ. biological anthropologist Richard Wrangham, food processing was
launched about 2 million years ago by a distant ancestor who discovered cooking, the original form
of food processing (Wrangham 2009). Later, but still during prehistoric times, cooking was
augmented by fermenting, drying, preserving with salt, and other primitive forms of food processing,
which allowed groups and communities to form and survive. Humans thus first learned how to cook
food, then how to transform, preserve, and store it safely. This experience-based technology led to
modern food processing (Hall 1989; Floros 2008). Much later, the domestication of plants and land
cultivation became widespread, and at the end of the last Ice Age, humans revolutionized eating meat
by domesticating animals for food. Thus, plant and animal agriculture also contributed to improving
the human condition.
Study of every ancient civilization clearly shows that throughout history humans overcame hunger
and disease, not only by harvesting food from a cultivated land but also by processing it with
sophisticated methods. For example, the 3 most important foods in Ancient Greece—bread, olive oil,
and wine—were all products of complicated processing that transformed perishable, unpalatable, or
hardly edible raw materials into safe, flavorful, nutritious, stable, and enjoyable foods (Floros 2004).
Today, our production-to-consumption food system is complex, and our food is largely safe, tasty,
nutritious, abundant, diverse, convenient, and less costly and more readily accessible than ever
before. This vast food system includes agricultural production and harvesting, holding and storing of
raw materials, food manufacturing (formulation, food processing, and packaging), transportation and
distribution, retailing, foodservice, and food preparation in the home. Contemporary food science and
technology contributed greatly to the success of this modern food system by integrating biology,
chemistry, physics, engineering, materials science, microbiology, nutrition, toxicology,
biotechnology, genomics, computer science, and many other disciplines to solve difficult problems,
such as resolving nutritional deficiencies and enhancing food safety.
The impact of modern food manufacturing methods is evident in today's food supply. Food quality
can be maintained or even improved, and food safety can be enhanced. Sensitive nutrients can be
preserved, important vitamins and minerals can be added, toxins and antinutrients (substances such
as phytate that limit bioavailability of nutrients) can be removed, and foods can be designed to
optimize health and reduce the risk of disease. Waste and product loss can be reduced, and
distribution around the world can be facilitated to allow seasonal availability of many foods. Modern
food manufacturing also often improves the quality of life for individuals with specific health
conditions, offering modified foods to meet their needs (for example, sugar-free foods sweetened
with an alternative sweetener for people with diabetes).
Although today the public generally embraces and enjoys key benefits of the food supply—value,
consistency, and convenience—some suggest that the cost to society of obtaining these benefits is
too high. Negative perceptions about “processed foods” also exist, especially among consumers in
the United States. A range of factors contributes to these perceptions. These include uneasiness with
technology, low level of science literacy, labeling, and advertising that have at times taken advantage
of food additive or ingredient controversies, influence on perception of voluntary compared with
involuntary nature of risk, and high level of food availability (Slovic 1987; Clydesdale 1989; Hall
1989). Other factors contributing to negative public perceptions about processed foods include the
increasing prevalence of obesity in many industrialized or developed countries, use of chemicals in
production or additives in foods, little personal contact between consumers and the agricultural and
food manufacturing sectors, food safety issues, and concern that specific ingredients (particularly
salt), may contribute to illnesses or impact childhood development (Schmidt 2009).
During the 2009 World Summit on Food Security, it was recognized that by 2050 food production
must increase by about 70%—34% higher than it is today—to feed the anticipated 9 billion people
(FAO 2009a). This projected population increase is expected to involve an additional annual
consumption of nearly 1 billion metric tons of cereals for food and feed and 200 million metric tons
of meat.
Another challenge is the large, growing food security gap in certain places around the world. As
much as half of the food grown and harvested in underdeveloped and developing countries never gets
consumed, partly because proper handling, processing, packaging, and distribution methods are
lacking. Starvation and nutritional deficiencies in vitamins, minerals, protein, and calories are still
prevalent in all regions of the world, including the United States. As a consequence, science-based
improvements in agricultural production, food science and technology, and food distribution systems
are critically important to decreasing this gap.
In addition, energy and resource conservation is becoming increasingly critical. To provide sufficient
food for everyone in a sustainable and environmentally responsible manner, without compromising
our precious natural resources, agricultural production must increase significantly from today's levels
and food manufacturing systems must become more efficient, use less energy, generate less waste,
and produce food with extended shelf life.
Although scientific and technological achievements in the 20th century made it possible to solve
nutritional deficiencies, address food safety and quality, and feed nearly 7 billion people, further
advancements are needed to resolve the challenges of sustainably feeding the growing future
population in industrialized and developing nations alike. In fact, to meet the food needs of the future,
it is critically important that scientific and technological advancements be accelerated and applied in
both the agricultural and the food manufacturing sectors.
4.14 Achievements and promises
The next section of this review, “Evolution of the Production-to-Consumption Food System,”
summarizes the parallel developments of agriculture and food manufacturing from the beginnings of
modern society (the Neolithic revolution) to the present; it also addresses the current diet and chronic
disease challenge. The subsequent section, “Food Processing: A Critical Element,” explains why food
is processed and details the various types of food processing operations that are important for
different food manufacturing purposes. Then the following section, “Looking to the Future,” outlines
suggestions to improve our food supply for a healthier population, and briefly discusses the various
roles that researchers, consumers, the food industry, and policy makers play in improving the food
supply for better health; it also addresses the promises that further advancements and application of
technologies in the food system hold for the future.
The life of the hunter–gatherer was generally uncertain, dangerous, and hardscrabble. Thomas
Hobbes, in hisLeviathan(I561), described life in those times as “the life of man in a state of nature,
that is, solitary, poor, nasty, brutish, and short.” Agriculture transformed that existence by making
available a far larger and generally more reliable source of food, in large part through domestication
and improvement of plants and animals.
Domestication leads to civilization
Domestication is the process of bringing a species under the control of humans and gradually
changing it through careful selection, mating, and handling so that it is more useful to people.
Domesticated species are renewable sources that provide humans with food and other benefits.
At the end of the last Ice Age, humans domesticated plants and animals, permitting the development
of agriculture, producing food more efficiently than in hunter-gatherer societies, and improving the
human condition. Domestication did not appear all at once, but rather over a substantial period of
time, perhaps hundreds of years. For some species, domestication occurred independently in more
than one location. For animals, the process may have begun almost accidentally, as by raising a
captured young animal after its mother had been killed and observing its behavior and response to
various treatments. Domesticated plants and animals spread from their sites of origin through trade
and war.
The domestication of plants and animals occurred primarily on the Eurasian continent (Smith 1998).
A prominent early site was in the Middle East, the so-called Fertile Crescent, stretching from
Palestine to southern Turkey, and down the valleys of the Tigris and Euphrates Rivers, where barley,
wheat, and lentils were domesticated as early as 10000 y ago and sheep, goats, cattle, and pigs were
domesticated around 8000 y ago. Rice, millet, and soy were domesticated in East Asia; millet,
sorghum, and African rice in sub-Saharan Africa; potato, sweet potato, corn (maize), squash, and
beans in the Americas; Asiatic (water) buffaloes, chickens, ducks, cattle, and pigs in the Indian
subcontinent and East Asia; pigs, rabbits, and geese in Europe; and llamas, alpacas, guinea pigs, and
turkeys in the Americas.
The introduction of herding and farming was followed by attempts to improve the wild varieties of
plants and animals that had just been domesticated. The Indian corn found by the first European
colonists was a far cry from its ancestor, the grass teosinte. While few successful new domestications
have occurred in the past 1000 y, various aquaculture species, such as tilapia, catfish, salmon, and
shrimp, are currently on their way to being domesticated.
Although the primary goal of domestication (ensuring a more stable, reliable source of animal and
plant foods) has not fundamentally changed, the specific goals have become highly specialized over
time. For example, we now breed cattle for either beef or dairy production, and cattle and hogs for
leaner meat. We breed chickens as either egg layers or broilers. In addition, selection for increased
efficiency of producing meat, milk, and eggs is prominent in today's agriculture, as discussed later in
this section.
Agriculture, built on the domestication of plants and animals, freed people from the all-consuming
task of finding food and led to the establishment of permanent settlements. What we know as
civilization—cities, governments, written languages, an expanding base of knowledge, improved
health and life span, the arts—was only possible because of agriculture. Along with domestication of
plants and animals, people began the journey of discovery of methods to extend the useful life of
plant and animal food items so that nourishment could be sustained throughout the year. With a fixed
(nonnomadic) population also came primitive food storage and, with that, improvements in food
safety and quality.
In July 2009, an important discovery and conjecture was made about the recognition that food
security was of paramount importance. Kuijt and Finlayson (2009) reported that they believe they
have discovered several granaries in Jordan dating to about 11000 y ago. This would suggest that
populations knew the importance of having a dependable food supply before the domestication of
plants. The authors further suggested that “Evidence for PPNA (Pre-Pottery Neolithic Age) food
storage illustrates a major transition in the economic and social organization of human communities.
The transition from economic systems based on collecting and foraging of wild food resources before
this point to cultivation and foraging of mixed wild and managed resources in the PPNA illustrates a
major intensification of human-plant relationships.” Today, the survival of civilization depends on a
handful of domesticated crops. Of the roughly 400000 plant species existing today (Pitman and
Jorgensen 2002), fewer than 500 are considered to be domesticated.
Selecting for desirable crop traits
The primary force in crop domestication and subsequent breeding is selection, both artificial and
natural, described below. Charles Darwin, in developing the theory of natural selection, relied heavily
on the knowledge and experiences of plant and animal breeders (Darwin 1859). Crops were
domesticated from wild ancestors’ gene pools that had been altered by selection imposed by early
agriculturalists and by natural selection imposed by biotic and abiotic environmental factors (Harlan
and others 1973; Purugganan and Fuller 2010). Selection changes gene pools by increasing the
frequency of alleles (genes encoded by a place in the genome and that may vary between individuals
and mutant/parent strains) that cause desirable traits and decreasing the frequency of alleles that cause
undesirable traits. Modern crop varieties are still shaped by the same forces.
The causes of the bursts of domestication activity have been the subject of much speculation (Smith
1998), but the changes symptomatic of domestication are well established for many species (Harlan
and others 1973; Doebley and others 2006). Legumes and the large-seeded grasses collectively
known as cereals (for example, maize, wheat, rice, and sorghum) contribute most of the calories and
plant protein in the human diet. For these and other annual crops such as sunflower and squash, the
initial changes during domestication involved ease of harvesting and the ability to compete with
weeds. Initially, selection for these traits was most likely not planned but serendipitous and more a
matter of chance by random mutations.
The most significant problem confronting most agriculturalists, both early and modern, is weed
competition. Early agriculturalists scattered seeds on ground that had been prepared, most likely by
burning or some other disruption of the soil surface. Those seeds that passed their genes onto the next
generation (natural selection) were those that best competed with weeds. Selection pressure due to
weed competition results in a number of changes, including the reduction or elimination of seed
dormancy and larger seeds (Harlan and others 1973; Smith 1998). Dormancy is very undesirable in
annual crops, and most domesticated species germinate rapidly upon planting. Selection against
dormancy has been so extreme, however, that under certain weather conditions, seeds of modern
wheat varieties (Triticum aestivum) and barley (Hordeum vulgare) sprout while still in the seed head,
destroying the value of the grain crop. Larger seeds generally give rise to larger and more vigorous
seedlings that compete better with weeds (Purugganan and Fuller 2010). In the grasses, selection for
larger seed size is associated with increased starch and decreased protein in the endosperm. For
example, the protein content of teosinte (Zea mays parviglumis)—the wild ancestor of maize (Zea
mays mays), which is referred to as corn in North America—is approximately 30%, while the protein
content of modern maize is 11% (Flint-Garcia and others 2009).
While the goal of selection is to alter the targeted trait (appearance and/or performance) and the
genetic variation underlying the selected trait will be reduced over time, unselected traits will also
often change, and these changes may be negative (for example, reduced endosperm protein in grasses
that have been selected for larger seeds).
For example, in the United States, the major selection criterion for maize is increased grain yield
(Tracy and others 2004), and strong selection pressure for increased grain yield leads to increased
starch content and decreased protein content (Dudley and others 2007). Critics focus on such changes
as evidence that the quality of our food supply has been “damaged” by modern plant breeding and
agricultural practices. But has it? In United States agriculture, maize is grown for its prodigious
ability to convert the sun's energy into chemical energy (carbohydrates), while we have abundant
sources of plant and animal protein. In other parts of the world, maize is a staple crop, and diets of
many people are deficient in protein. To improve the nutrition of the poor whose staple is maize,
plant breeders at the Intl. Center for Maize and Wheat Improvement (Centro Internacional de
Mejoramiento de Maíz y Trigo, CIMMYT) developed quality protein maize (QPM) that has an
improved protein content and amino acid profile (Prasanna and others 2001). It is the selection of the
breeding objective that determines the outcome. Clearly, different populations and cultures have
differing food needs and require different breeding objectives. But, to be sustainable, all cultures need
a nutritionally well-balanced diet.
Changes in food animal agriculture and fisheries
Animal food products are good sources of high-quality protein, minerals (for example, iron), and
vitamins, particularly vitamin B12, which is not available in plant materials. Livestock production is
a dynamic and integral part of the food system today, contributing 40% of the global value of
agricultural output, 15% of total food energy, and 25% of dietary protein and supporting the
livelihoods and food security of almost a billion people (FAO 2009b). Seafood, including products
from a growing aquaculture segment, provides at least 15% of the average animal protein
consumption to 2.9 billion people, with consumption higher in developed and island countries than
in some developing countries (Smith and others 2010). Except for most of sub-Saharan Africa and
parts of South Asia, production and consumption of meat, milk, and eggs is increasing around the
world, driven by population and income growth and urbanization (FAO 2009b; Steinfeld and others
2010). The rapidly increasing demand for meat and dairy products has led during the past 50 y to an
approximately 1.5-fold increase in the global numbers of cattle, sheep, and goats; 2.5-fold increase
in pigs; and 4.5-fold increase in chickens (Godfray and others 2010). The nutritional impact of animal
products varies tremendously around the world (FAO 2009b; Steinfeld and others 2010).
The structure of the livestock sector is complex, differs by location and species, and is being
transformed by globalization of supply chains for feed, genetic stock, and other technologies (FAO
2009b). The current livestock sector has shifted from pasture-based ruminant species (cattle, sheep,
goats, and others having a multichamber stomach, one of which is the rumen) to feed-dependent
monogastric species (for example, poultry) and is marked by intensification and increasing
globalization (Steinfeld and others 2010). A substantial proportion of livestock, however, is grass-
fed (Godfray and others 2010) and small-holder farmers and herders feed 1 billion people living on
less than $1 a day (Herrero and others 2010).
The rates of conversion of grains to meat, milk, and eggs from food animals have improved
significantly in developed and developing countries (CAST 1999). Technological improvements
have taken place most rapidly and effectively in poultry production, with broiler growth rates nearly
doubled and feed conversion ratios halved since the early 1960s. In addition to these productivity
gains, bird health and product quality and safety have improved through applications of breeding,
feeding, disease control, housing, and processing technologies (FAO 2009b). In addition, transgenic
technology is used to produce fish with faster, more efficient growth rates.
The application of science to agriculture has dramatically increased productivity, but until the Green
Revolution of the 1960s and 1970s, productivity was not keeping pace with population growth. Large
areas of the world, including the 2 most populous nations, China and India, were experiencing severe
food shortages and anticipating worse. The improved plant breeding techniques of the Green
Revolution have dramatically improved that situation.
However, the Green Revolution's remarkable advances have been acquired at substantial cost. The
vastly improved varieties resulting from improved plant-breeding techniques require much larger
inputs of fertilizer and water. Poor farmers often cannot afford the fertilizer, and adequate water
supplies are becoming an increasing problem in many areas. Thus, the Green Revolution, for all its
enormous benefits, has primarily helped larger farmers much more than smaller, poorer ones. In
addition, pesticide applications in the developing world are too often inappropriate or excessive—in
some cases because the farmer is unable to read the label—and there is no structure (for example, a
regulatory agency such as the Environmental Protection Agency) to regulate their use.
Problems are not, however, confined to the developing world. Nutrient run off in the United States
and other countries leads to algal blooms in lakes and estuaries and to “dead zones” completely
lacking in oxygen in lakes and oceans. Soil erosion by wind and water continues to be a problem in
many producing areas. Soil quality thus suffers. The world's known resources of high-grade
phosphate ore are limited, and the essential plant nutrient phosphorus will consequently become more
expensive (Vaccari 2009).
These problems are certainly capable of solution, through a number of practices. Beneficial options
include “no-till” agriculture (which leaves the root systems of previous crops undisturbed, thereby
retaining organic matter and greatly discouraging erosion), integrated pest management, IPM (which
focuses pesticide use where needed, substantially decreasing the amount used), precision agriculture
(which site-specifically targets production inputs such as seed, fertilizer, and pesticides where and
when needed), drip irrigation (controlled trickling of water), and use of new technology for
recovering nitrogen and phosphorus from processing wastewater for use as fertilizer (Bongiovanni
and Lowenberg-Deboer 2004; Frog Capital 2009; Gebbers and Adamchuk 2010).
Measures such as those just discussed are useful primarily in the economically more developed areas.
Developing countries require other steps adapted to their local areas and focused particularly on
improvements for the many millions of small, poor farmers. Improved plant varieties, produced both
by conventional breeding and through biotechnology are necessary, as are improved varieties of fish
and livestock. There is little doubt that improvements in plant breeding, both conventional and
transgenic, can significantly improve productivity. Technological improvements, such as automated
plant monitoring via robotics, are “helping plant breeders trim years off the process of developing
crop varieties tailored to local conditions” (Pennisi 2010).
The list of such needs is far too long to explore here, but it also must include public health measures.
A major problem yet to be addressed is the subsidization of agricultural products in developed
nations. Products from small, unsubsidized farmers in developing nations cannot compete in the
world market with subsidized products from advanced nations. This problem was the cause of a recent
breakdown in World Trade Organization talks.
Some see organic agriculture as an answer to these problems. Organic farming has some clear merits,
particularly those practices, such as crop rotation and the use of green or natural biocontrol agents
and animal manure, which have been used by farmers for millennia (King 1949). The use of degraded
plant and animal residues increases the friability (tendency to crumble, as opposed to caking) and
water-holding capacity of soil, and nutrients from decaying plants and animal manure are more
slowly available than those from most commercial fertilizers. Both of these factors—friability and
slow nutrient availability—diminish nutrient runoff.
While organic agriculture continues to grow in response to consumer preferences in the developed
world, there are limitations to widespread use of organic practices. Organic agriculture requires
substantially more land and labor than conventional practices to produce food, and the resulting yields
are not great enough and too expensive to address the needs of the growing population. The supply
of composted animal manure is limited and relatively expensive compared to commercial fertilizers.
Organic agriculture excludes the use of synthetic pesticides, and the few “natural” ones that are
permitted are seldom used (Lotter 2003). Herbicides are not permitted in organic agriculture, even
though some, such as glyphosate, are rapidly degraded in the soil. These exclusions require more
manual labor for weed and pest control. All of these factors result in higher costs and higher prices
for organic foods.
Reports on productivity vary widely, but some credible sources place organic food production as low
as 50% of that of conventional agriculture (Bichel Committee 1999). Yield differences may be
attributable to a number of factors such as agro-ecological zone (for example, temperate and irrigated
compared with humid and perhumid), crop type, high-input compared with low-input level of
comparable conventional crop, and management experience (Zundel and Kilcher 2007). In addition,
current organic methods exclude the use of the products of modern biotechnology—recombinant
DNA technology—essential to future increases in agricultural productivity. Nevertheless, the more
useful practices of organic agriculture must be part of the agriculture of the future.
Although poverty and malnutrition exist in all countries, by far the most severe problems in achieving
availability, safety, and nutritive value of food and beverages occur in the developing world (IFPRI
2009). Water shortages and contaminated water, poor soil, destruction of forest for fuel, use of animal
manure for fuel, the spread of plant and animal diseases, and the complete lack of a sound food safety
infrastructure are among the most vexing problems. Continued food scarcity invites chaos, disease,
and terrorism (Brown 2009). The gap between developing and developed nations is not only in
economics but also in science, governance, and public information. Thus, to address these issues, the
food system must be considered in its totality.
Eighty percent of agricultural land is used for grain fed to meat animals and yields only 15% of our
calorie intake. Many have suggested that world food shortages could be greatly alleviated by
consuming less meat and using the grain supplies now consumed by animals more directly. Reduction
in meat intake, particularly red meats, would confer some health benefits, but the potential effects on
world food supplies are less clear and quite possibly much less than many presume. If developed
nations consume much less meat, the price of meat will fall and poorer nations will consume more.
If more grain is consumed, grain prices will rise, to the detriment of populations that already rely
heavily on grain. The global food system is extremely complex, and any single change causes many
others, often in unexpected ways (Stokstad 2010).
 SCHOOL OF BIO AND CHEMICAL ENGINEERING
DEPARTMENT OF CHEMICAL ENGINEERING

UNIT – V – FOOD TECHNOLOGY – SCH1609

 PRODUCTION AND UTILIZATION OF FOOD PRODUCTS

All living beings require nutrients to perform various functions of life. While plants can prepare
them from simple chemicals present in the soil and the environment, higher organisms can not
perform this synthesis and have to depend on plants and other animals for their nutritional
requirements. Body performs several functions related to growth and development and it has to
cope up with the normal wear and tear process. Several nutrients are required for promoting these
activities which should be available in sufficient quantity. But no single food contains all the
nutrients; their nature and quantity vary with the source. Improper diet may result in deficiency of
one or more of these nutrients. Nutritional deficiencies reduce mental and physical efficiency of
people and increase their susceptibility to diseases.

5.1 Fruits and Vegetables

Fruits and vegetables posses rich colour and have varied aroma. They add variety to the food,
and improve aesthetic appeal of the diet. Fruits and vegetables are generally consumed for
their aesthetic appeal but their nutritional significance is not fully realized by the consumers.
They are rich sources of vitamins, minerals and dietary fibre. Dietary fibre (hemicelluloses,
celluloses, lignins, oligosaccharides, pectin, gums and waxes) though resistant to digestion play an
important role in human health. They do not provide nutrients directly, but low dietary fibre have
been associated with diseases like cardiovascular diseases, obesity, diabetes, constipation, bowel
cancer, etc. Daily intake of 30 g dietary fibre by a normal healthy adult has been suggested. Fruits
and vegetables, in general, contain 1.0 to 2.2 % fibre and contribute up to 50% of dietary fibre.
Fruits and vegetables, contribute about 90% of total dietary ascorbic acid, 50% of vitamin A,
35% of riboflavin, 25% of magnesium, 20% each of thiamine and niacin, 20% of fat, 7% protein
and 10% of food energy.

Nutritional composition of fruits and vegetables depends on species, variety, location, season and
agro-climatic conditions. Moreover, nutrient loss also occurs during storage, preparation and
processing. Consumer may not be aware of these changes. Fortification helps in standardizing
fruit and vegetable products to a pre-decided level of nutrients. It also enables processors to fortify
the products to meet the nutrient requirements of specific group of people such as sport persons and
athletes.

Information about the nutrient content is given on the label of container on the basis of a serving.
The term ‘serving’ denotes that quantity of a food in a meal which is suitable for consumption
 by an adult male doing light physical activity. Unit of ‘serving’ should be understandable to
common consumer, such as cupfuls, teaspoonfuls, etc.

5.2 Beverages
The term beverage includes fruit juices, squashes, nectars, ready to-serve beverages,
carbonated beverages or aerated waters, synthetic juices, fruit juice concentrates and dry
instant drinks. Beverages are the most commonly fortified fruit and vegetable products. They
are fortified with vitamin C and to some extent with vitamins A and B. or vitamin A,
the substance used is beta carotene, which is a precursor of this vitamin and also gives colour
to the juice.

Methods used for food fortification with nutrients are as follows:

i) Dry mixing: It is used for foods like salt, beverage powders, cereal products, milk powder,
etc.

ii) Dissolution in water: The nutrients are dissolved in water or the product and mixed, e.g., fruit
juices, beverages, drinks, etc.

iii) Spraying: Processed foods that require cooking or extrusion like potato chips, fruit bars, etc.

iv) Dissolution in oil: Oily products such as vanaspati are enriched by nutrients dissolved
in oil.

v) Adhesion: It is used for sugar fortification. Vitamin A in powder form is adhered onto the surface
of the sugar crystals when used with a vegetable oil.

vi) Coating: The vitamins sprayed over the grain must be coated to avoid losses when they are
washed before cooking. It is generally used in case of rice.

vii)Pelleting: It is also used for rice. The vitamins are incorporated into pellets reconstituted from
broken kernels.

Sources of vitamins are used, though blending with aonla juice as a source of vitamin C and carrot
juice as a source of beta carotene can also be carried out. Losses of vitamins may take place
during processing. Therefore, contact of fruit juice with iron and copper should be minimized
by using stainless steel or glass lined equipments and vessels and juice should be de-aerated
before pasteurization.Vitamins, particularly thiamin, folic acid and vitamin C, are sensitive to heat.
Beverages fortified with these vitamins must not be over heated; their temperature should
be kept at 900C or less for a maximum period of 15 seconds. Fortification of beverages
with vitamin A, folic acid and calcium pentothenate present problems because these nutrients are
very unstable at pH around 3.0, which is normal pH of most fruit juices. Further, solubility of folic
acid in water is very low.Vitamin premix is dispersed in juice/ beverage, before homogenization
step. Subsequent step of homogenization insures thorough mixing of vitamins in
beverage.Amount of vitamin C added should be such that each serving of 110-170 ml provides
about 40 mg, which is the minimum daily requirement of an adult. Since some of the vitamin C
may be lost during processing and storage, its 35-70% extra amount is added. In other words, total
amount of vitamin C should be 54 to 68 mg per serving.

5.2.1 Fortified apple juice

Apple juice contains only 0.2-0.6 mg vitamin C per 100 ml as compared to 9.7-70.0 mg per 100 ml
in orange juice. Further, colour of apple juice is light after extraction. But colour of juice becomes
dark within 1 hour due to action of enzyme polyphenol oxidase on tannins of juice in the presence
of air. Apple juice is fortified with vitamin C to raise its vitamin C content and to utilize oxygen
present in the head space. Removal of oxygen from headspace checks oxidation of tannins and
thus prevents discoloration of juice. But fortified apple juice, when exposed to oxygen, starts
loosing vitamin C at the rate of 1 to 4 mg per 100 ml per day and its colour may again become
dark. Therefore, it should be protected from air.

Vitamin C is added at the rate of about 70 mg per 100 ml at the time of extraction when apple
juice comes out of press. Excess amount of added vitamin C may get degraded during processing
and storage but it ensures that 40 mg of this vitamin per 100 ml remains in the juice.

5.2.2 Fortified orange juice

Vitamin C content of orange juice varies from 27 to 67 mg/ 100 ml depending upon location
of orchard, variety, etc. Therefore, orange juice is fortified so that it provides the minimum
recommended amount of 40 mg vitamin C per serving.

5.2.3 Fortified fruit juice concentrates and powders

Fruit juice concentrates and powders serve as base for various fruit beverages. They are
easy to store and transport and reduce packaging requirements as compared to juices and
other beverages. But during preparation, fruit juices are heated for long period which results in
greater loss of vitamins. Therefore, they are fortified. High TSS of concentrates protect vitamins
and reduce loses during storage. Synthetic orange juice concentrates are prepared using orange
pulp and rind. Other ingredients
added are gum arabic, cellulose gum, natural and synthetic flovours, artificial colour, potassium
citrate and calcium phosphate. It is fortified with vitamin A, B and C.

Fortified fruit juice powders are prepared from fruits like apple, peaches, cherry, etc., by foam-
mat drying process. In this process solubilized soy protein and methyl cellulose is added to fruit
pulp.

Instant dry mixes of beverages and juice powder are fortified with vitamins by dry mixing.
Water dispersible forms of vitamins are used. Mixing must be complete but over mixing should
not be done because it results is segregation.

5.2.4 Fortified carbonated beverages

Many carbonated beverages are fortified with vitamin C. During carbonation process,
CO2 expels the air. Removal of air and oxygen increases stability of this vitamin. Fortification
of carbonated beverages with vitamin C improves nutritional value of the beverage, and some of it
react with and remove residual oxygen from the head space of bottle which extends shelf-life
of the beverage. Theoretically, 3.3 ml of vitamin C reacts with 1 ml of air. An overdose of vitamin
C should be added to carbonated beverages to compensate for the losses.

5.2.5 Fortified banana powder

Banana powder fortified with soy protein can be used as a weaning ford for babies. To prepare it,
whole soybeans are blanched in boiling water for 30 min, ground into fine paste with 10 times its
weight of water and mixed with ripe banana pulp. Ratio of banana solids and soy solids in paste
is kept equal. To the blend 100 ppm sodium meta bi-sulphite is added which prevents darkening.
The paste is dried to 3% moisture level over a drum drier.
 5.2.6 Fortified jellies

To fortify jellies, a concentrated vitamin premix is prepared and some sucrose is added. Fat
soluble vitamins are used in water dispensable forms. Vitamin premix is added to the jelly near the
end point but before addition of citric acid. Vitamin C reduces the pH of jelly which may prevent
their setting. Therefore, pectin jellies are not fortified with vitamin C.

5.2.7 Fortified fruit cloth and fruit bar

Fruit cloth and fruit bars are products prepared from fruit pulp and concentrates by sun
drying or drum drying. Fruit clothes from apples, apricots, dates, mango, papaya, etc., are
prepared. ‘Amavat’ or ‘Ampapar’ is traditionally prepared in India by sun drying ripe mango
pulp in the sheets, the thickness of sheet is gradually increased. The fruit bars can be moulded into
different forms. They may be pre-treated with SO2, viz., 0.5% sodium bisulphite. Sulphur
dioxide improves colour and protects vitamin C and beta-carotene. Level of total soluble solids in
pulp is raised to about 30% by adding sugar, also reduces drying time. Depending upon requirement,
citric acid is added to improve the taste and acceptability of
fruit bars. It can be fortified with protein powders (skim milk powder, whey protein isolate,
ground nut or soy protein isolate, yeast protein), vitamins and other nutrients. Fortification is
done by adding nutrients to the pulp concentrate and then drying it or spread the nutrient premix
over the surface of dried fruit material.

5.3 Legal Standards

These are also called as Health Ministry (Government of India) standards and are mandatory in
nature. They are prescribed to ensure minimum quality in the foods marketed and promulgated
under the Prevention of Food Adulteration Act other Rules and Orders of Government of India
which cover food items: beverages, starchy foods, spices and condiments, sweetening agents,
edible fats, milk and milk products, common salt, fruit products, edible oils, cereal products,
vanaspati, vinegar, sweets and confectionary, food colours, limits for preservatives, antioxidants,
emulsifying and stabilizing agents, flavouring agents, pesticide residues.

n Degree of excellence of a product is indicated in terms of grades, standards and specifications

which are laid down by a competent authority in the country. It is an important consideration
in marketing of a product. Consumers are concerned about the safety, nutritional quality,
aesthetic value, convenience to use and cost of foods. An established system of quality control
assures uniformity in standards and thereby ensures that each food stuff is what it possess to be
and what its label declares, if there is one.

5.4 Market Standards

The market dictates some quality parameters in the food stuffs marketed. There can be more than
one quality requirement for a particular commodity. The economic status and quality
consciousness of the consumer influences the market standards and they are voluntary in
nature. Examples are different, grades of fruits, vegetables, rice with more or less broken, pulses
etc.

5.5 Industry Standards

These standards require special quality factors in the foods the consumer purchase. Wheat
miller requires wheat with high milling yield. A baker will require a wheat flour with high
percentage of gluten of good strength to obtain a good loaf of bread. Similarly fruit processing
industry will require certain specific qualities in the fruits like colour, flavour when they are
purchased.

5.6 Evaluation
The quality evaluation of fruits, vegetables, other foods and processed products gives useful
information on nutritional and biochemical characteristics. Quality evaluation methods can be
destructive or non-destructive. They include both objective (based on instrument readings) such
as physical, chemical, or microbiological and subjective (based on human judgment, using
hedonic scales) methods as in taste. Subjective methods are also called as sensory analysis.

The physical, chemical and microbiological analytical methods are considered to be objective. These
methods are usually standard scientific tests, which, one should be in a position to reproduce with
the same results by any trained technician. Physical measurements include product attributes
such as; size, weight, colour, texture, headspace and even impurities such as filth and insects.
Chemical methods are usually more complex and often require sophisticated instrumentation.
Precise tests for moisture, total soluble solids, titratable acidity, vitamins, colour pigments,
proteins, carbohydrates, ash, pectin and fiber have become standard practice. Microbiological
methods are used to determine the presence of bacteria, moulds and yeasts.

5.7 Testing Methods

5.7.1 Acoustic and vibration tests: The sound of a fruit as it is tapped sharply with a finger knuckle
can change during maturation and ripening and this method is used by consumers while purchasing
fruits. Melons are trapped to judge whether they are ready to be harvested.

5.7.2 Electrical properties: Electrical properties of the fruit change with the soundness or
maturity or spoilage or physical damage of the fruit. It has been found that the capacitance of
deteriorated cell increased while resistance decreased and therefore the measurements could
be used to determine the freshness or age of the fruit. At 500 Hertz the dielectric constant of
green and ripe peaches was 550 and 150 respectively.

5.7.3 Nuclear magnetic resonance (NMR): NMR is being used to find the maturity & quality of
fruits and it is also correlated well to sugar content of bananas & apples, and oil content in avocado.
It has been used to detect bruises on apples, peaches, pears and onions, pits in olives and prunes
and insect damage in pears.

5.7.4 Near Infrared Reflectance (NIR): It has been studied to measure the internal qualities like
sugars, acidity, soluble solids, nitrogen & calcium in apples, peaches, pineapples, mango and
pear. It is used to find the fruit firmness & their storability in cold stores.

5.7.5 Sonic techniques: Based on the generation of resonating frequency that can be used to
calculate internal resistance (hardness).

5.8 Grading and Certification

The fruits, vegetables and other foods are graded according to size, shape, weight, colour and
visible defects to obtain uniform quality and fetch good price for the fruits. This is done by
hand or machines. Automatic grading machines are available in which vibrating screens or screens
with various sized slots are used to separate different types of product. Density grading is carried
out by using different concentration of brine for fruits. Grading for colour is carried out by an
electronic colour-sensing device. Manual grading done by hands and is usually necessary to
avoid losses or to keep losses within reasonable limits.
To ensures quality and purity, Government of India, has established different agencies like
AGMARK, Indian Standard Institute to make grades of foods, vegetables & fruits and they are
affixing their marks (Agmark, ISI) on the products. The quality of product is determined with
reference to the size, variety, weight, colour, moisture and, fats content and other factors. The
act defines the quality of most of the agricultural raw and processed products commodities into
various grades depending upon the degree of purity in each case. The grades incorporated are grades
1, 2, 3 and 4 or special, good, fair and ordinary. The physical and chemical characteristics of
products are kept in mind while formulating the Agmark specifications.

Grading of commodities like ghee, butter, vegetable oils, atta, spices and honey is voluntary.
On the other hand, grading of spices, basmati rice, essential oils, onions, potatoes etc. that are
meant for export, is compulsory under AGMARK to ensure quality. The grading of
agricultural commodities has three main purposes to: (i) to protect the producers and
consumer from exploitation. By knowing the quality and grade of his produce, he is in better
bargaining position against the trader. (ii) serve as a means of describing the quality of the
commodities to be purchased or sold by the buyers and sellers in the country and abroad. Which
avoids the need for physical checking and handling at many points. (iii) protect the consumer
by ensuring the quality of products he purchases.

Under Indian Standard Specification fruits and vegetables have three grades, super, fancy and
commercial.
Fruits and vegetables under this grade shall be of similar variety characters, fresh, firm, i.e.
not withered or wilted, tender, succulent, well shaped, fairly smooth clean and well
coloured which means that the commodity has a uniform good colour characteristics of
the variety over practically the entire surface, well developed, uniform in size, free from
injuries and damage by scars, insects, diseases or mechanical or other means.

Fancy: The fruits and vegetables under this grade shall be of similar variety characters, fresh,
firm, tender, succulent, well shaped, fairly smooth clean and well coloured. And are free from,
injuries, damage by disease, insects, mechanical or other means.

Commercial: The fruits and vegetables under this grade shall consists which do not conform to
the requirements of either super or fancy grade, but the quality is fit for use of human consumption.
The Bureau of Indian Standards, (BIS) Act, 1986, operates a product certification scheme,
including Food and Agriculture. The certification allows the licensees to use the popular ISI Mark,
which has become synonymous with Quality products for the Indian markets.

The BIS certification is voluntary, and aims at providing quality, safety and dependability to the
customer. All BIS certifications are carried out on Indian Standards, which have been found
amenable to product certification. Presence of certification mark known as Standard Mark on a
product is an assurance of conformity to the specifications. The conformity is ensured by
regular surveillance of the licensee's performance by surprise inspections and testing of samples,
drawn both from the factory and the market.

The Govt. of India on considerations of public health & safety, and mass consumption has
enforced mandatory certifications of 135 products through Orders issued under various Acts.
While the Bureau grants licenses only on application however the enforcement of compulsory
certification is done by the notified authorities and the Bureau maintains a close vigil on the quality
of goods certified through its surveillance operations.

The broad area of food and agriculture under certification are: processed fruits and vegetable
products, spices and condiments, bakery, confectionery and nutritious supplements, dairy
products, drinks and carbonated beverages, fish and fisheries products, food additives, food
analysis and nutrition, food hygiene, food microbiology, food grains, livestock feeds, oils and
oilseeds, pesticides residue analysis.

To safeguard the interest of the consumer, it is necessary to have a check and control over the
quality of food marketed for human consumption.

In India “Prevention of Food Adulteration Act” was promulgated by the Government in 1954
and the Rules under this act were made in 1955. The act was intended to make provisions for the
prevention of adulteration in food. The act empowers the government agencies to prevent this
unsocial activity and safeguard the health of the people. The implementation of the Act/Rules
is done at State/Union territory level whereas the Central Government may give such directions it
may deem necessary regarding execution of the provisions in the Act/Rules. For this purpose, the
‘Central Committee for Food Standards’ was constituted with (a) members representing
concerned ministries, (b) representatives of consumers, medical professionals, agricultural,
commercial and industrial organizations and hotel industry, (c) representatives of State/Union
territories and (d) Directors of the Central Food Laboratories and (e) Director General of Health
Services. Four Central Food Laboratories and a number of state level laboratories were
established for analysis of samples collected by the state level food inspectors.

Standards under PFA Act and Rules: The standards laid down under the PFA Act and Rules are
minimum standards of purity and are based on the agricultural practices, climatic conditions
prevailing, and economic conditions and nutritional status of the people in the country

The standards are mandatory in nature and by government laws food articles which do not
conform to the standards are considered unfit for human consumption. The Act and Rules
deal with preservatives, poisonous metals, naturally occurring toxic substances, anti-oxidants,
emulsifying and stabilizing agents, flavouring agents, colouring matter and other food
additives, insecticides and pesticides, solvent extracted oils and edible flours, non-alcoholic
beverages, starchy foods, spices and condiments and their mixes, honey, jaggery, saccharin,
coffee, tea and milk, milk products, edible oils, cereals, baked products, sweets and
confectionary and a range of similar products. The Act and Rules deal with the administrative
procedures to be followed for reporting, analysis, prosecution, presentation of cases in a court of
law and punishment to be carried out.

Quality of food is a combination of attributes, properties or characteristics that give a commodity

value in terms of human food. The important components of quality are: appearance, texture or
firmness, flavour, colour, purity and nutritional quality. Food plays a very significant role
in human nutrition especially as source of carbohydrate, protein, fats, vitamins, minerals and
dietary fibre. Lipid oxidation and non-enzymatic browning in fruits and vegetable are two
major chemical characteristics, which affect the quality of food during processing and storage.
The microbiological characteristics are associated with the presence of bacteria, yeasts and moulds
on foods resulting in deterioration of quality.

Different quality standards are formulated and enforced by Government of India to ensure
food quality and safety for human consumption. The quality
evaluation of fruits, vegetables, other foods and processed products gives useful information
on nutritional and biochemical characteristics and can be determined by destructive or non-
destructive methods. These include both objective such as physical, chemical, or
microbiological methods and subjective such as taste. Food adulteration is defined as the process
by which the quality or the nature of a food product is adversely affected through the addition
of a foreign or an inferior substance and the removal of a vital element. Adulteration may be
intentional or unintentional. In India “Prevention of Food Adulteration Act” was promulgated by
the Government to make provisions for the prevention of adulteration in food by law.

The fruits, vegetables and other foods are graded according to size, shape, weight, colour and
visible defects to obtain uniform quality which is done by hand or machines. Automatic grading
machines are available. Grading for colour, an electronic colour-sensing device is used. To
ensures quality and purity, Government of India, has established Agricultural Produce Grading and
Marketing Act (Agmark), and Indian Standard Institute to make grades of foods, vegetables
and fruits & they are affixing the Agmark & ISI quality mark respectively on the products. The
Bureau of Indian Standards, (BIS) Act, operates a product certification scheme, including Food and
Agriculture. The certification allows the licensees to use the ISI Mark, which insure quality of
products. The BIS certification is voluntary, and aims at providing quality, safety and
dependability to the customer. All BIS certifications are carried out on Indian Standards, which have
been found amenable to product certification.

5.9 Emerging novel processes

To meet consumers’ growing demands for fresh-like and highly nutritious foods with guaranteed
safety, several alternative preservation technologies have been developed during the past 15 to 25 y
for application to food products. These technologies include both (1) novel thermal processes such
as microwave and ohmic heating, which are much faster than the currently widespread canning
method to produce shelf-stable foods and (2) other physical methods that do not use heat as a primary
mode of inactivating microorganisms in foods, such as ultra-high pressure (UHP), pulsed electric
fields, ultrasonic waves, high-intensity pulsed light, and others.
Each of these alternative technologies has unique characteristics and potential for expanded
applications in different categories of food products. The goal of all the new processes is to reduce
the overall time and temperature exposures of the foods so that they are safe and more like fresh or
freshly cooked items. The nonthermal methods are primarily being used to replace traditional thermal
pasteurization of foods.
• Microwave Heating. This method of heating prepared foods and beverages and cooking raw foods
is well known and accepted by consumers, but applications for food preservation are still evolving.
Some microwave-processed foods are marketed in Europe and Japan. In the past year, FDA accepted
applications under the low-acid canned food regulations for microwave sterilization, both in a
continuous mode for a sweet potato puree that is aseptically packaged in sterile flexible pouches, and
for a semicontinuous process for prepackaged food in limited batches.
• Ohmic Heating. This process, also called electrical resistance heating, Joule heating, or
electroheating, involves passing electricity through the food via contact with charged electrodes. The
electrical energy results in rapid, uniform heating, in contrast to the slow conduction and convection
heating of conventional thermal processing, thereby allowing for greater quality than canned
counterparts. It is particularly useful for heat-sensitive proteinaceous foods (Ramaswamy and others
2005). Ohmic heating has been applied in limited situations to such foods as cut and whole fruit and
liquid eggs, but applications may expand to soups and similar items in the future.
• High-Pressure Processing. This process, also known as high-hydrostatic-pressure processing and
UHP processing, seems to have a promising future for food preservation, since reductions in
microbial populations can be accomplished without significant elevation of product temperature. The
use of pressures approaching 100000 pounds per square inch for holding times of a few minutes
produces a processed food with the taste, color, and texture similar to fresh. Following the successful
introduction of a pressure-treated guacamole product in 1997, a growing number of ready-to-eat
meats and other refrigerated items, including raw oysters, have been treated by high pressure to meet
food safety standards for such products and have increased their high-quality shelf life.
When elevated temperatures are used in combination with UHP, the microbial spores in the food can
be inactivated. In 2009, a pressure-assisted thermal sterilization process developed by a consortium
of Army and industrial researchers at the Natl. Center for Food Safety and Technology was accepted
under the low-acid canned food regulations by FDA (NCFST 2009). This process is more rapid and
less damaging to several food quality attributes than traditional thermal sterilization because
application of pressure rapidly and uniformly heats packaged food in the pressure vessel to the desired
end temperature, and then, when pressure is released after a few minutes the product returns to the
original temperature.
• Pulsed Electric Fields. Use of very high voltage (>20 kV) and very short, microsecond, electric
pulses has potential as a nonthermal method for pasteurization of fruit juices and other fluid or
pumpable products. The process is being optimized, but more information needs to be evaluated on
the impact of the process on food components, first to assure microbiological safety and then to
determine the impact on sensory quality as well as content of key nutrients (Sanchez-Moreno and
others 2009).
Recent research has shown not only that some of these alternative novel processes allow production
of very high quality items, but also that those items may have a higher nutritive value than similar
items produced by traditional thermal processes because the novel processes result in less chemical
damage of key micronutrients.
To achieve acceptance first by the regulatory authorities and then by consumers will require an
overall evaluation of each of these novel processes.
Food waste management
Approximately 30 to 40% of raw food materials and ingredients are lost between the points of
production and consumption. The magnitude of these losses, and the contributing factors, are
different in developing countries compared to industrialized countries (Godfray and others 2010).
For example, food losses in the developing world are primarily due to the lack of an infrastructure,
as well as lack of knowledge of or investment in the means to protect from losses arising from damage
and spoilage attributable to rodents, insects, molds, and other microorganisms. Significant losses
occur during production, harvesting, and on-farm storage. In contrast, in industrialized countries,
food losses are more significant in retail and foodservice establishments and in the home. The losses
in developed countries are attributable to several factors, including the relatively low costs of food
and the lack of incentives to avoid wastes (Godfray and others 2010).
Commercial food manufacturing operations are more efficient in the conversion of raw materials into
consumer products than home processing and preparation. Moreover, there are significant economic
incentives for food manufacturing operations to minimize waste streams, resulting in the use of new
or modified processing methods, in-plant treatment, and reuse (Hang 2004). Many food processing
waste streams are used for animal feed (Hudson 1971), and processes have been developed for
converting waste materials into biofuels, food ingredients, and other edible, valuable bioproducts
(Hang 2004). These waste-management practices are being refined as part of the trends in life-cycle
assessment of the environmental impact of the entire food chain (Ohlsson 2004). Through such
assessments, the food industry is identifying the steps in the food chain that have the greatest
environmental impact. The assessments become the basis for selection of alternative raw materials,
packaging materials, and other inputs, and an overall improvement in waste-management strategies
(Ohlsson 2004).
Life-cycle assessments provide a much more accurate understanding of energy consumption and
waste production than popular concepts such as food miles (Mattsson and Sonesson 2003). An
example of life-cycle assessments is the comparison of high value added products, such as pork, with
a highly productive crop, such as potatoes. The analysis indicates that for the high value added
product, the largest energy consumption and production of emissions and other wastes is in the
agricultural sector (that is, on the farm). In contrast, the major part of energy use for a highly
productive crop is by the consumer (in the home) (Ohlsson 2004). Thus, to reduce energy
contributions to global warming and generation of pollutants, it would be appropriate to target
reductions where they would have the greatest effect (for example, on the farm for items such as pork
and in the home for items such as potatoes) rather than simply focusing on food miles or food
processing.
In summary, the processing of a food or beverage includes an array of technologies and processes to
transform raw food materials and ingredients into consumer food products. The primary purpose of
these processes is for preservation (for example, transforming perishable fruits and vegetables with
the highest quality outcome possible into products available throughout the year around the world)
and to ensure food safety.
The processing of a food does create some changes in the quality attributes of the product. In some
cases, these changes are intentional and provide improvements in the nutritive quality, texture,
appearance, and flavor of the product. In other cases, the changes may simply make the product
different, without improving or changing its quality.
Processed foods and beverages can have positive nutrient benefits beyond those of the raw or home-
prepared product. Nutrient retention is highly variable, depending on commodity, cultivar, timing of
harvesting, storage conditions, nutrient type (for example, sensitivity to heat or oxygen, and water
solubility), and processing method. Depending on these variables, processed foods may have more
nutritional value (due to greater bioavailability of beta-carotene or lycopene, for example) than the
fresh product (Rickman and others 2007a, 2007b). In addition, some processed products (for
example, canned and frozen fruits and vegetables) are often a better value for the consumer than the
“fresh” or raw product.
Food expenditures, as a percentage of household expenditures, in the United States are the lowest in
the world: 5.6% compared to 9.1% in Canada, 11.4% in Germany, 24.1% in Mexico, and 44.1% in
Indonesia (ERS 2008). Cost is an extremely important variable to most consumers in making food
and other purchases, particularly to those with low incomes. Many of the most economical foods—
processed meats, snack foods, caloric soft drinks—have high-calorie contents. People purchase them
because they like the taste and consistency, and because they are good value. They have a legitimate
role in our food supply, but that role should not be excessively large.