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Engineering and thermal

processing

Engineers are different from scientists


What do scientists do?
What do engineers do?
The importance of simplifying assumptions
examples

Engineers deal with


Heat transfer, always runs from hot to cold so
refrigerators or freezers need pumps (energy
input)
Mass transfer
Mass balance
Consider a simple drier

nd
2

The
Law of Thermodynamics:
everything goes to maximum
randomness (entropy)
Unless you put in energy
Electric, microwave, pressure, thermal, ionizing

Types of Heat Transfer (demo)


Conduction
Convection
Radiation

Most food processing involves


the addition or removal of energy.
Most types of food spoilage have
engineering solutions.

Thermal Processing and Refrigeration

Heating and Cooling:


Heat transfer (heating or cooling) is driven by T (the
temperature difference)
T (F)
Boiling H2O

152

Oven 350F

292

Broiler @ 2000F

1940

Refrigerator 40F

20

Household Freezer 10F

50

Commercial Freezer -40F

100

Liquid Nitrogen -380F

440

Assume a Room
Temperature of
60F.

Pasteurization:
7 log kill for Salmonella in Milk = 99.99999%
Temperature:
145F (63C)
161F (72C)
212F (100C)
280F (131C)

Time:
30 min
15 sec
0.01sec
6 sec

Pasteurization of eggs:
3 log reduction = 99.9%

145F for 3 to 4 mins.

Fruit juices are pasteurized to reduce microbial


count and inactivate enzymes; they were thought
not to carry pathogens.

Log Numbers
Time (min)
1
2
3
4
5
6
7
8
9
10

# survivors
1,000,000
100,000
10,000
1,000
100
10
1
0.1
0.01
0.001

Log # survivors
6
5
4
3
2
1
0
-1
-2
-3

Log vs linear

Pasteurizers (Ohio State University)

80 C for thirty seconds

60 C for thirty minutes

Canning:
Invented by Appert in 1790s.
Commercial sterility.
Destroys pathogens and spoilage organisms
that can grow.
Requirements for high acid foods (pH < 4.6)
are not very stringent. Why?
Can be done in a boiling water bath.
Home canned tomatoes, OK
Home canned beans, No

Requirements for low acid


(pH >4.6) foods are very strict
Low acid foods pH > 4.6
Target is C. botulinum 12
log reduction =
99.9999999999%
2 to 4 min @ 250F
Requires certified retort
operators, approved
process

Flow Chart: Canning of Corn (FAO)

Blanching!

Flow Chart: Canning of Peas (FAO)

Flow Chart for the pea canning process

Blanching!

Mild vs. Severe Heat Treatment:


Mild Heat Treatment):

Severe Heat Treatment:

Aims:
Kill pathogens
Reduces bacterial load (Food
is not sterile)
Inactivate enzymes
Advantages:
Minimal damage to flavor,
texture, and nutritional quality.
Disadvantages:
Short shelf life
Another preservation method
must be used, such as
refrigeration or freezing
Examples:
Pasteurization
Blanching

Aims:
Kills all bacteria
Food will be commercially
sterile
Advantages:
Long shelf life
No other preservation method
is necessary
Disadvantages:
Food is over-cooked
Major changes in texture,
flavor, and quality
Examples:
Canning

Refrigeration and Freezing:


(85 % of food is frozen at some point)
Refrigeration:

Freezing:

Micro growth

Slow

Stops

Chemical reactions

Slow

Even Slower

Quality

Fresh

Frozen

Shelf life

Short

Long

Margin of error

Small (spoilage, chill injury, cross

Large

contamination)

Freezing:
Slowly:
Water migrates
Freeze pure
Solutes concentrate
Large crystals

Rapidly:
Freezes in place
No solute concentrate
Small crystals
Better structures

How refrigeration works

Simplified
Energy
Input
Condense
Expand

Freezing:
3 Types:
Plate Freeze
Contact with very cold surface

Blast Freeze
Very cold air
Very high velocity

Immersion
N2
Flash Frozen = IQF

Processing can create multiple


products Apple Juice
Bottle hot pack
Clear glass
Brown plastic
Concentrate
Liquid
Frozen
Metal can
Aseptic Brix pack
(Sipps)

Nonthermal processing
next lecture

High pressure
Irradiation
UV light
Pulse light
High intensity light
Pulsed electric field

How pumpkin pies are made

Happy Thanksgiving!

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