1. Food Preservation and Packaging Chapter 29

2. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 2 Causes of Spoilage Microorganisms Enzymes Desiccation Bruising Oxidation

3. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 3 Methods of Preservation Temperature control Moisture control Preservatives Irradiation

4. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 4 Temperature Control Cold Refrigeration and controlled atmosphere Freezing Thermal processing Canning Retort packages Pasteurization

5. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 5 Moisture Control Drying Freeze-drying

6. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 6 Use of Preservatives Acids Sugar Spices Other preservatives

7. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 7 Irradiation Reduces microbial levels Destroys pathogens Extents shelf life Removes insect infestation Approved and regulated by FDA

8. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 8 Irradiation 50 years of research Food irradiated by Gamma rays produced by cobalt 60 and cesium 137 Beta rays produced by electron beams X-rays Irradiated food is NOT radioactive Irradiated food is labeled

9. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 9 Packaging of Food Functions Protection Containment Marketing and Information Regulation of packaging FDA Safety of packaging Migration of chemicals

10. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 10 Packaging Materials Paper and paperboard Plastics Metals Combination of materials Edible films and coatings

11. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 11 Methods of Packaging Aseptic Modified atmosphere Sous vide

12. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved. 12 Packaging Waste Management Pay-as-you throw Source reduction Reuse Recycle Combustion Landfills