Principles of food preservation (part1)

-



Food Definition:

Every thing which is injestible, digestible, and provide nutrients to our body is called food.

Principles of Food preservation:

The activities of spoilage agents are dependent upon several factors and that a change in any of these results in their decreased performance. The principles of food preservation are based
precisely on this knowledge and on the understanding of how chemical
reactions, physical changes and pest attack collectively reduce the quality of foods. These principles may be stated as follows:

Principle 1:-Autolysis:

Autolysis in food may be prevented or delayed by the destruction or inactivation of enzymes and by the treatment and handling of food in such a manner so as to inhibit the reactivity of chemically active molecules.

Principle 2:-Microbial Activity :

Spoilage in foods as a result of microbial activity may be prevented or delayed by either prohibiting the entry of microorganisms into the food, physically removing them from the food, hindering their growth and activity or even destroying them, if they are already present in the food.

Principle3:-Pest Activities :

Quality defects and losses in food caused by insects, rodents and birds may be controlled by adequate packaging and by instituting a sustained population control programme of such pests.

Principle 4:-Physical Defects :

The deterioration in food caused by the physical phenomenon occurring during processing, handling and storage may be reduced by the development of optimal handling, processing and storage conditions.

Comments

Post a Comment

Comment about post that it was helpful for you or not.

Popular posts from this blog

Preparatory Operations In Food Processing (part1)

-
Image
Preparatory Operations In Food Technology (part1)  In the food industry several conscious operations are performed to  meet the consumer requirements. These are aimed at ensuring that the raw material is of the desired quality and free from unwanted  constituents. These operations are collectively callod preparatory operations and include: 1. Handling and transportation of raw materials 2. Cleaning 3. Sorting and grading 4. Peeling, shelling, skinning 5. Removal of inedible constituents 6. Size reduction 7. Mixing 8. Filtration 9. Prevention of enzymatic browning 1. Handling And Transportation Of Raw materials : Under no circumstance can inferior raw material yield a good  quality end product (Proper handling and transportation of raw materials is, therefore, essential to produce good quality end products.Moreover, if  the raw material is contaminated before being processed or preserved,  greater efforts will be required in later stages to salvage its posit...
Read more

Principles of food preservation (part2)

-
Explanation Of Principles Of Food Preservation  1). Prevention or Delay of Autolysis : Enzymes require specific pH range to catalyze the life reactions. The enzymes are very sensitive to changes in pH of the environment. This information is utilized to preserve several foods by mereiy altering their pH. For example, in biological preservation of vegetables (pickling), pH of raw materials is reduced through the activities of lactic acid bacteria that produce lactic acid. Some meat and milk products are likewise preserved or produced as a result of change in the pH. Sometimes preformed organic acids, such as acetic acid (vinegar), are added to foods for the purpose.                             Enzymes thrive best in a particular temperature range. Any  deviation from this to the higher or lower side has an adverse effect on  enzyme activity. The food can be subjected to a particular high  temperature...
Read more

Preparatory Operations In Food Processing (part2)

-
Image
Preparatory Operations In Food Processing (part2) 6. Size Reduction : Size reduction or disintegration is an important operation at  home as well as in the food industry and has several functions, eg: - 1. A definite size range may be a consumer requirement, e.g., production of carrot slices or dices. 2.It may help in the extraction of desirable constituents from the raw material, e.g., milling wheat grains for the production of flour or crushing fruits for juice. 3.Size reduction facilitates mixing of various ingredients, as smaller sized particles are easier to mix, e.g., production of cake mixes and baby foods. 4.Some other operations in food processing and preservation are facilitated by smaller sized particles. For example, when potatoes are to be fried or boiled, smaller pieces expose more surface area, hence are easier to process.                        In food processing several operations demand prior size reducti...
Read more