Scribd Logo
Upload

Welcome to Scribd!

  • 154 views

    Five Types of Food Processing and Packaging

    Uploaded by

    staygold
    This document discusses 5 types of food processing and packaging: canned, fermentation, freezing, modified atmosphere packaging (MAP), and smoking. Canned food is sealed and heat sterilized to kill microorganisms and extend shelf life. Fermentation uses microbes to break down sugars and is used in producing alcoholic beverages. Freezing food below 0°C slows decomposition by inhibiting bacterial growth. MAP replaces air in sealed containers with protective gases to extend shelf life of fresh produce. Smoking flavors and preserves meat and fish through exposure to wood smoke, which kills bacteria.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Five Types of Food Processing and Packaging

    Uploaded by

    staygold
    154 views11 pages
    This document discusses 5 types of food processing and packaging: canned, fermentation, freezing, modified atmosphere packaging (MAP), and smoking. Canned food is sealed and heat sterilized to kill microorganisms and extend shelf life. Fermentation uses microbes to break down sugars and is used in producing alcoholic beverages. Freezing food below 0°C slows decomposition by inhibiting bacterial growth. MAP replaces air in sealed containers with protective gases to extend shelf life of fresh produce. Smoking flavors and preserves meat and fish through exposure to wood smoke, which kills bacteria.

    Original Title

    PBL SC

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document discusses 5 types of food processing and packaging: canned, fermentation, freezing, modified atmosphere packaging (MAP), and smoking. Canned food is sealed and heat sterilized to kill microorganisms and extend shelf life. Fermentation uses microbes to break down sugars and is used in producing alcoholic beverages. Freezing food below 0°C slows decomposition by inhibiting bacterial growth. MAP replaces air in sealed containers with protective gases to extend shelf life of fresh produce. Smoking flavors and preserves meat and fish through exposure to wood smoke, which kills bacteria.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    154 views11 pages

    Five Types of Food Processing and Packaging

    Uploaded by

    staygold
    This document discusses 5 types of food processing and packaging: canned, fermentation, freezing, modified atmosphere packaging (MAP), and smoking. Canned food is sealed and heat sterilized to kill microorganisms and extend shelf life. Fermentation uses microbes to break down sugars and is used in producing alcoholic beverages. Freezing food below 0°C slows decomposition by inhibiting bacterial growth. MAP replaces air in sealed containers with protective gases to extend shelf life of fresh produce. Smoking flavors and preserves meat and fish through exposure to wood smoke, which kills bacteria.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 11

    Five Types Of

    Food Processing
    And Packaging
    Chapter 6 : Food Technology And
    Production

    Mohamed Azhar Bin Rizlan


    5 Intan
    CANNED

    It was invented by Nicolas Appert in 1809

    Method of preserving food from spoilage by storing it in containers that are sealed and then sterilized
    by heat

    The heat killed the microorganisms in the food while the sealing kept other microorganisms from
    entering the jar

    Advantages :
    • Longer Shelf Life
    •Affordable
    •Easy To Eat

    Disadvantes :
    •Not Good As Fresh Foods
    •Fewer Nutrients
    •Contains Preservatives
    Fermentation
     Signs of fermentation in food and beverage preparation dating as far back as 7000 BC.
    The breakdown of sugars by bacteria, yeasts or other microorganisms under anaerobic
    conditions
    NO oxygen is needed for the process to take place (apart from oxygen present in sugar)
    Fermentation is used in the production of alcoholic beverages such as wine, beer and
    cider

    Advantages :
    • It helps restore proper bacteria balance in the intestines
    • It improves the immune system

    Disadvantes
    • It is linked with the development of gastric cancer
    • Store-bought items lose beneficial bacteria
    freezing
     Natural food freezing (using winter frosts) had been in use by populations in cold climates for
    centuries
     Food temperatures are reduced to below 0°C to decrease the activity of harmful bacteria
     Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the
    growth of most bacterial species
     The process can be used to preserve the majority of foods including fruits, vegetables, meat,
    fish, and ready meals

     Advantages :
    • Convenient
    • Reduce the risk of food poisoning

     Disadvantages :
    • Loss of nutrients such as vitamin B and C
    • Unappetizing odor
    Modified atmosphere packaging ( MAP )
    • Modified atmosphere packaging of fresh fruit and vegetables has been
    developed in order to reduce postharvest losses and retain quality during
    distribution and marketing
    • The asmospheric air inside a sealed containers is replaced with a
    protective gas containing less or no oxygen which can extend the shelf life
    of food

    • Advantages :
    • For consumers , it can extend the seasons of certain fruit and vegetables

    • Disadvantages :
    • Once this packages are open , it has normal shelf life
    Smoking
    • Smoking is one of the oldest of food preservation methods, probably having arisen shortly
    after the development of cooking with fire
    • Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it
    to smoke from burning or smoldering material, most often wood. Examples of food that
    are often smoked are meat and fish

    • Advantages :
    • It prevents fats from becoming rancid , and prevents mold from forming
    • It enhances the smell and flavor of the food being smoked
    • Kills certain bacteria and and slows down the growth of others

    • Disadvantages :
    • Loss of some nutrients
    • Requires constant attention and equipment that can be costly
    • Consumes too much of smoked food can lead to cancers

    You might also like