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    Food

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    A L Mohamed Rifky
    Blanching involves a mild heat treatment using boiling water or steam to inactivate enzymes in foods that cause deterioration during storage. It reduces enzymes that cause browning, off flavors, vitamin loss, color loss, and texture softening. Blanching treatments vary depending on the specific food product. The primary purpose of blanching is to inactivate enzymes to improve food quality while also reducing populations of vegetative cells. However, additional safety barriers are still needed since blanching alone does not ensure safety.

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    Food

    Uploaded by

    A L Mohamed Rifky
    57 views19 pages
    Blanching involves a mild heat treatment using boiling water or steam to inactivate enzymes in foods that cause deterioration during storage. It reduces enzymes that cause browning, off flavors, vitamin loss, color loss, and texture softening. Blanching treatments vary depending on the specific food product. The primary purpose of blanching is to inactivate enzymes to improve food quality while also reducing populations of vegetative cells. However, additional safety barriers are still needed since blanching alone does not ensure safety.

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    Blanching involves a mild heat treatment using boiling water or steam to inactivate enzymes in foods that cause deterioration during storage. It reduces enzymes that cause browning, off flavors, vitamin loss, color loss, and texture softening. Blanching treatments vary depending on the specific food product. The primary purpose of blanching is to inactivate enzymes to improve food quality while also reducing populations of vegetative cells. However, additional safety barriers are still needed since blanching alone does not ensure safety.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    57 views19 pages

    Food

    Uploaded by

    A L Mohamed Rifky
    Blanching involves a mild heat treatment using boiling water or steam to inactivate enzymes in foods that cause deterioration during storage. It reduces enzymes that cause browning, off flavors, vitamin loss, color loss, and texture softening. Blanching treatments vary depending on the specific food product. The primary purpose of blanching is to inactivate enzymes to improve food quality while also reducing populations of vegetative cells. However, additional safety barriers are still needed since blanching alone does not ensure safety.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 19

    Blanching

    A mild heat treatment designed to inactivate enzymes that may cause deterioration during storage Primary concerns are browning and off flavor production Blanching treatments vary substantially from product to product

    Blanching
    Hot Water Product added to water and pumped through a pipe for a specific time Product added to water and conveyed through the water for a specific time (similar to our chip fryer) Steam Product is moved quickly through a zone of steam

    FOOD PROCESSING & PRESERVATION STRATEGIES


    FST 401 Introduction to Food Processing

    The Barrier or Hurdle Concept


    A barrier or hurdle is a processing step or ingredient that protects the product from causing food borne disease

    Preservation Approaches
    Add heat Remove heat Remove water Reduce pH Add preservatives Fermentation Packaging

    Heat-processed foods
    Pasteurized Commercially sterile retort and aseptically packaged
    Microbial destruction by heat: D-value, F0 High vs. low acid foods 12-D process for low acid foods

    Blanched Hot-filled

    Blanching
    Primary purpose: inactivate specific enzymes within a solid food product to improve quality. Enzymes can cause Off-flavors Vitamin loss Color loss Texture softening If not blanched, enzyme activity can occur even under refrigerated, frozen and dried conditions. Enzymes can also be active during the come up time for retorted canned products.

    Blanching
    Most frequently used for processed fruits and vegetables. Process: Heat the product using boiling water or steam until thoroughly heated. Will reduce the population of vegetative cells. Safety of product depends on secondary barrier.

    Hot-filled foods
    Product is heated ( typically 180F) - Mild heat treatment kills some vegetative cells Product is filled into container On cooling of the container, a vacuum is formed Anaerobic environment prevents growth of some microorganisms Dependent upon another barrier to make the product safe

    Hot-filled foods
    Multiple barriers to provide safety Mild heat treatment & anaerobic environment

    +
    Low pH or Low water activity or Addition of antimicrobial agents

    Typical hot-filled foods


    Jams and Jellies (low pH and low aw) Syrups (low aw) Dessert sauces (low aw) Other sauces or juices (low pH or low a w)

    Hot-filled foods after opening


    Molds and some yeasts will not grow because of anaerobic conditions as long as container is sealed After opening
    Generally advised to refrigerate Anti-microbial agents can be used to extend shelf life after opening

    Heat processing
    Process Temp. range 161F (71.5C), 15 s or equivalent ~ 180F (82C) 212F (100C) short time 212F (100C)
    (higher temps for low acid) Additional barrier required?

    Pasteurization Hot-filling Blanching Commercial sterilization

    yes yes yes no

    Preservation Approaches
    Add heat

    Remove heat Remove water Reduce pH Add preservatives Fermentation Packaging

    Removing water
    Remove water that is available for microbial growth. Bound vs. free water: Molecules and ions in foods bind some water, making it unavailable for other reactions. Free water is not bound and is available. Total water content = bound + free water

    Water activity
    Water activity (aw) is a measurement of the free water. aw = Relative humidity of the product Relative humidity of pure water Most bacteria cant grow below aw = 0.85 Most yeasts & molds cant grow below a w = 0.65

    Reducing water activity


    Drying or concentrating: remove water from the food drying with heat - evaporation freeze-drying sublimation concentration by evaporation concentration by filtration Add solutes to the food: Bind free water: Sugar, salt, proteins, and others

    Water activity and microbial growth


    Relative growth or reaction rate 0.0

    0.1

    0.2

    0.3 0.4 0.5 0.6 Water activity

    0.7

    0.8

    0.9

    1.0

    Most bacteria cant grow below aw = 0.85 Most yeasts & molds cant grow below a = 0.65

    Typical water activity of some foods


    Aw examples
    0.95 fruits, vegetables, meat, fish, milk 0.91 some cheeses, ham 0.87 salami, pepperoni, dry cheeses, margarine, 0.80 fruit juice concentrates, sweetened condensed milk, syrups, flour, rice, high sugar cakes 0.75 jam, marmalade 0.65 oatmeal, fudge, marshmallows, jelly, molasses, sugar, nuts 0.60 dried fruits, honey 0.50 dried pasta, dried spices 0.30 cookies, crackers 0.03 dry milk, dehydrated soups, corn flakes

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