Introduction to Food Processing

Why process foods?Extend edible time frame -PreservationMake better tasting foodsMake more varieties of foodConvenience

DryingExtraction of moisture by sun, air, heat or vacuum to inhibit

the growth of molds, bacteria and yeastsName 3 dried foods

SaltingThe addition of salt or a brine solution to foods to decrease

the activity of molds, bacteria and yeasts.Name 3 salted foods

CuringThe addition of a chemical compound (sodium nitrate or

sodium nitrite) to food to slow the growth of bacteria.Name 3 cured foods

FermentationThe use of special bacteria, molds or yeasts to prevent

spoilage by converting the elements of food that spoil easily to stable elements that act as preservatives.Name 3 fermented foods

Freeze DryingThe freezing of food and the subsequent removal of water

from the frozen food through the use of heat and a vacuum.

SmokingThe addition of smoke and heat to preserve food by the

action of the chemicals from the smoked wood and the partial drying of the food.Name 3 smoked foods

Canning/Aseptic PackagingThe packing of food in a container, sealing the container and

heating it to sterilize the food.Name 3 canned foods

PasteurizationThe heating of milk and other liquids which reduces the

number of disease-producing bacteria.Name 3 pasteurized foods

RefrigerationThe lowering of the temperature of food to inhibit the

growth of bacteria, molds and yeasts.Name 3 refrigerated foods

FreezingThe lowering of the temperature of food to temperatures

below 28 degrees F to stop the growth of bacteria, yeasts and molds and to kill parasites.Name 3 frozen foods

Food concentrationHeating food until it boils and removing the water or

partially freezing food and removing water in the form of ice crystals.Name 3 concentrated foods

IrradiationPassing energy through food to destroy insects, fungi, or

bacteria that cause human disease or cause food to spoil.Name 3 irradiated foods

Food SafetyHAACP: Hazard Analysis Critical Control PointWhat safety risk is present for each food

Pathogenic microorganismsBacteria, viruses

Spoilage microorganismsFungi, bacteria

What foods are at greatest risk for contamination?

Most important qualities to controlpH

Bacteria thrive in a pH neutral environment (7)Items with pH above 8 tend to be very bitter & toxicFoods with pHs below 6 tend to be tart or sour

1 7 14

Bacteria

Yeast/Fungi

Qualities to controlTemperature40 – 140°F = the temperature danger zone

Rapid multiplication of microorganisms<40°F very slow growth<28°F – no growth – no death>140°F – death of microorgamisms

Qualities to ControlMoisture content & Protein contentBacteria need a high moisture contentFungi can grow in lower moisture

Dry foods won’t make you sickDry foods do spoil

Bacteria need protein, fungi less soCandy & carbohydrates may spoil but don’t won’t make you

sick

Food DeteriorationEnzymes break down proteins over time

Must deactivate enzymes before food can be storedHeat destroys enzymes

Fats and oils can oxidize in storageGives off flavorsNeed airtight packaging or antioxidant additives