1. Food Preservation
Chapter 13

2. Heat Treatments Blanching – Heat to deactivate enzymes
Pasteurization – Heat to kill pathogenic bacteria
Sterilization – Heat to kill all bacteria and other organisms

3. Refrigeration - < 40° F Freezing - 0° F
Low Temperature
Refrigeration - < 40° F
Freezing - 0° F

4. Lowering Water Activity
Dehydration
Concentration
Salt
Addition of Sugar

5. Chemical Preservation

6. Food Additives Food additives are any substitute that becomes
part of a food product
either directly or indirectly during processing, storing
or packaging.

7. Regulations on Food Additives
The Food and Drug Administration
1938 Food Drug and Cosmetic Act
1958 and 1960 Amendments
Delaney Clause

8. GRAS Generally Recognized As Safe
First established 700 placed on the list without going through testing
Now those substances are being reevaluated
Foods have been removed

9. What It Takes to Become A Food Additive
Prove additive is effective
Prove additive can be detected and measured in final products
Study the effects of the substance on animals (in large doses)
Submit results to validate the findings
Schedule a public hearing
FDA approves or rejects

10. Functions of Food Additives
1. Preservatives – Keep food fresh and reduce spoilage. Control bacteria, mold, fungi, and yeast.
Benzoates
BHT, BHA (antioxidants)
Calcium Propionate (inhibits molds)
Sodium Bisulfate
Sodium Nitrate

11. Functions of Food Additives
2. Processing Aids – Improve consistency, add stability, aid oil and water mixtures, and retain moisture
Gums (Algin, Carrageenan, Xanthan)
Aluminum Calcium Silicate
Benzoyol Peroxide

12. Functions of Food Additives
3. Nutrients – Maintain or improve the nutritional quality of food.
Alpha- tocopherol
Ascorbic Acid
Biotin
Beta Carotene
Calcium Pantothenate
Folic Acid

13. Functions of Food Additives
4. Flavors – Complement, magnify or modify the taste of aroma of a food
Aspartame
Corn Syrup
Ethyl Vanillin
Mannitol
Monosodium Glutamate

14. Functions of Food Additives
5. Colors –Give foods a desired, appetizing or characteristic color.
Carmel
Beta-apo-8-Carotenal (Orange)
Citrus Red
FD&C Blue No 1
FD&C Red No 3
FD&C Yellow No 5

15. Other Methods of Preservation

16. Controlled or Modified Atmosphere Storage and Packaging
Modified Atmosphere (MA)
Nitrogen
CO2
Controlled Atmosphere (CA)
Vacuum Packaging
Shrink Wrapping

17. Pasteurization Sterilization
Irradiation
Pasteurization
Sterilization

18. Irradiation kGy Food approved in the US Pork Chicken Beef
Fruits and Vegetables
Grain
Many other foods approved in other countries

19. Irradiation Source -

20. Irradiated Beef Patties

21. Purpose To evaluate ordor, flavor, texture, and overall acceptability of irradiated ground beef patties stored over a six-week period

22. oz patties were blast frozen Packed 20 patties per Cryovac bag Vacuum sealed Placed in a corrugated box and packed in dry ice Irradiated in Florida Dosimeter placed inside boxes Stored at –18°C Sampled weekly for 6 weeks

24. Overall acceptability of irradiated ground beef patties
Dose (kGy)
Weeks
(=dislike
9 (=like)

25. Irradiated Strawberries

26. Materials and Methods Fruit were irradiated at doses of
Stored for periods of 0, 1, 3, 5, and 7 days at 2oC

27. Results Ascorbic Acid

28. Results DHA

29. Irradiated Strawberries