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It can kill many insects and pests that infest foods like grains, herbs
and spices without appearing to affect them.
It can kill or substantially reduce the level of dangerous
microorganisms in foods such as salmonella, E.coli
It can delay or stop normal ripening and decay processes so that
foods can be stored for longer.
It can completely sterilize a food making it fit to eat for vulnerable
patients in hospitals.
No thermal heat (cold process)
Very long term preservation (not like refrigeration)
Disadvanteges
It can only be used on a very limited range of foods.
It is still a relatively expensive technology.
It affects some important constituents of foods, for example, vitamin E
levels can be reduced by 25% after irradiation and vitamin C by 5-10%.
Although ordinary cooking will also produce vitamin losses
Radiation doses at the levels recommended will not kill all micro
organisms. Typically 90% may be destroyed and this means that the food
still has be treated with care otherwise the remaining organisms will
reproduce rapidly.
It is ineffective against viruses.
It can create new substances called radiolytic products. While this does
not mean that the food is radioactive, there is considerable controversy
over whether these products are unique and if so whether they are
dangerous.
Chemical Preservation
PRESERVATIVES are :
substances which, under certain
conditions, either delay the growth of
microorganisms without necessarily
destroying them or prevent
deterioration of quality during
manufacture and distribution
Interfere with the cell membrane of Capable in inhibiting, retarding, or
microorganism, their enzyme activity arresting decomposition process of
or their genetic mechanism food
GENERAL PRINCIPLE
Chemical
Aim of Use Food
compound
Meat
Flavouring Fish
NaCl
Preservation Meat products
Cheese
Salting
most bacteria,fungi and
Decreasing
other potentially pathogenic
aw
organisms cannot survive
Salting
dehydrated
Hypertonic through osmosis and die or
nature become temporarily
inactivated
Salting
Advantage Weakness
Process does not destroy repeated rinses which
nutrients leaches flavor needlessly
Almost every
microorganism will not be
able to thrive in the
presence of salt.
Preservation stable
Easy to do and stable end
product
Curing
Chemical
Aim of Use Food
compound
Colouration
Meat
NaCl Flavouring
Fish
Nitrites Preservation
Meat products
(Cl. botulinum)
Curing
no subsequent heat
treatment
curing agents rubbed
onto the surface
aw <0.90 high salt
concentration (4-7%)
Exterminate: micrococci,
lactobacilli, yeasts,
moulds
Wet Curing
Meats immersed/dipped
into the pickling brine
product raw or heat
treated
Exterminate: micrococci,
vibrios
Rapid/Fast Curing
Chemical
Aim of Use Food
compound
Meat
Phenols Flavouring Fish
Acids Preservation Meat products
Cheese
Smoking
smoke: surface drying effect
Wood selected for both flavoring Decreasing aw
Smoking exposing food to aspects and the correct amount Increasing effect of salting
smoke and heat from a low fire of moisture to create enough
smoke.
Advantage Weakness
Kills bacteria and slows lead to some cancers
growth of other types of
bacteria
Prevents fats from
developing a terrible taste
makes the food pleasing to
the eye
longer in shelf life
Preservatives
The most common classical preservative inhibit the outgrowth of both bacterial and
agents are the weak organic acids, for fungal cells and sorbic acid is also reported
example acetic, lactic, benzoic and sorbic to inhibit the germination and outgrowth of
acid bacterial spores
Disadvantages
cause various types of cancer
sulfites cause digestive poisoning
hard for the body to digest
sodium benzoate cause hyperactivity in
children and is one of the leading
factors of asthma and nettle rash
High Hydrostatic Pressure
Preservation
WHY HPP?
Application of high pressure can cause:
Inactivation of parasites, planyt cells
Vegetative micro-organism
Some fungal spores
Many food borne viruses
Enzymes are selectively inactivated
Macromolecules can change conformation
Small molecules are generally unaffected
- High Pressure is instanteously and uniformly applied to the sample
- Compression is fully reversible
General Principle
High-pressure treatments, in general, are
effective in inactivating most vegetative
pathogenic and spoilage microorganisms at
pressures above 200 MPa at chilled or process
temperatures less than 45C
Volume decrease
Increase temperature
Inactivation of microorganisms
Equipment
High pressure system : Pressure vessel and pressure
generating device.
Sauce and
Spreads
Juice and
Smoothies
Effect of Food
The effects of high pressure are instantaneous throughout a food product and are
independent of product composition, size, mass, or geometry. This absence of
transport limitations gives high pressure processing a unique advantage over all other
processing methods. A 55 gallon metal drum of product receives the same treatment
effect as a five gram sample in a plastic pouch sharing the same pressure vessel.
Because bacterial spores are so pressure resistant, the development of shelf stable or
commercially sterile pressure treated low acid foods requires additives such as nitrate
and nitrite or possibly bacteriosims to block the germination of spores.
Work on the combination of heat and pressure indicates that temperatures in the
range of 90 to 110 0C in conjunction with pressures of 600 MPa can inactivate spores in
a matter of minutes (Rovere, 1996). A series of short or pulsed pressure treatments
appears to be more effective in inactivating spores than an equivalent single pressure
holding time. That is, five one minute cycles may result in a higher inactivation of a
spore population than a single five minute exposure.
Advantage and Disadvantages
Advantages Disadvantages
process raw product without significantly
altering their flavor, texture or
expensive
appearance
does not destroy the food because it is
applied evenly from all side
equipment is expensive
Effective for inactivate molds, bacteria,
virus, and enzymes
machinery required is complexand
requires extremely high precision in its
Reduce processing time
construction, useand maintenance
Pulse Electric Fields
Preservation
Definition
Pulsed Electric Field (PEF) uses short electric pulses to
preserve food.
This technique is suitable for preserving liquid and semi-
liquid foods removing microorganisms and producing
functional constituents
Examples: milk, fruit juices, soup, egg etc.
Schematic diagram of PEF Process
Principles
It is based on the principle of Electroporation i.e., Membrane
permeability
The use of an external electric field for a few micro-milli seconds
induces local structural changes and a rapid breakdown of the cell
membrane.
After electroporation, the components of surroundings enter into
cell and makes it rupture.
Application Fruit
Juices
Milk
Soup
The advantages of PEF
PEF inactivates vegetative microorganism including yeast, spoilage
microorganism and pathogens
It can substitute conventional heat pasteurization and fluids
without using additive
It can operate at room temperature to retain quality and heat-
sensitive vitamins
Can be used as continuous process
It is a short treatment time
The advantage of PEF Process
It is an expensive method
Availability of commercial units is less
Effectively depends on electrical conductivity of food
Not suitable for solid foods
Pulse Intense Light
Preservation
What is Pulse Intense Light Preservation?
Lamp output
Vegetables
Dairy products
Liquid food
Fruits
Meat products
Strength and Weakness