Summary of first part FST 3301 – Principles of Processing and Preservation

2 Safe Quality Convenient Why do we process and preserve food?

Sensory involved in sensory perception Chemical Physical 3

1) Intentional losses 2) Inevitable losses 3) Accidental losses Nutrient losses

Foods deteriorate due to……

Product is not necessarily free of all microorganisms, but those that survive the sterilization process are unlikely to grow during storage and cause product spoilage Commercial sterilization

Heat treatment Blanching – Inactivate enzymes Pasteurization – Inactive heat-labile microorganisms Frying: the process of cooking and drying through contact with hot oil

Preparation of raw material Filling Exhausting Seaming Retorting Cooling & Drying Labeling/Packaging Distribution

A simple refrigeration system has 4 components: compressor, condenser, expansion restrictor, evaporator.

Air blast cooling chambers/tunnels  most prepared foods Water immersion (hydrocooling)  vegetables Vacuum coolers  Fresh, leafy produce Storage chambers with air circulation  produce with long storage life

Reduction of the temperature of a food to levels well below its freezing point