Thermal Preservation.

Name: Thermal Preservation.
Uploaded: 2017-07-04T02:38:02+00:00
Duration: PTM15S21
Channel: Austin King
Description: Thermal Preservation.

Thermal Preservation

D 9.01 -- Thermal Preservation
Definition Adding or removing heat to alter shelf-life. Shelf-life -- time food can be stored and still maintain its quality Heat processing -- adding heat to a food to destroy enzymes and some spoilage and pathogenic bacteria. Cold processing -- removing heat from food to slow deterioration from enzymes and bacteria. D Thermal Preservation

Types of Thermal Preservation
Heat processing Blanching Commercial sterilization Pasteurization Sterilization Dehydration Canning Cold processing Refrigeration Freezing D Thermal Preservation

Blanching Immersing food in boiling water or steam to destroy enzymes. Often used before freezing or drying foods. Product shelf-life is short. D Thermal Preservation

Commercial Sterilization
Combines heat and vacuum seal to destroy spoilage and pathogenic microorganisms. Product shelf-life is long. Examples include water bath, retort, or hydrostatic cooker and cooler D Thermal Preservation

Pasteurization A low heat treatment that destroys pathogenic microorganisms and stops enzyme activity Products have a medium shelf-life. Examples include batch, high temperature, and short-time. D Thermal Preservation

Sterilization A high temperature heat treatment that destroys all microorganisms. Products have a long shelf-life. Examples include aseptic canning. D Thermal Preservation

Dehydration Low temperature heat treatment that involves the removal of water as a means to prevent microbial growth. Products have a long shelf-life. Examples include tray, belt, drum, spray, vacuum, freeze-drying, sun, and oven drying D Thermal Preservation

Concentration Removal of a portion of water from food to prevent microbial growth. Products have a medium shelf-life. Examples -- open kettle, heat evaporation, vacuum evaporation, and filtration D Thermal Preservation

Refrigeration Slows enzyme activity and microbial growth. Products have a short shelf-life. D Thermal Preservation

Freezing Slows enzyme activity and microbial growth Products have a long shelf-life D Thermal Preservation

Non-Thermal Preservation

Definition Involves manipulating the properties of food or its environment without using heat. Examples include: Irradiation Ohmic heating Ozonation High pressure processing D Thermal Preservation

Irradiation Exposure of food to ionizing radiation for preservation In the U.S. irradiated foods are required to be labeled. D Thermal Preservation

Ohmic Heating Food is subjected to an alternating current flow between two electrodes. D Thermal Preservation

Ozonation Water treatment process used to destroy microorganisms by ozone, a gas produced by exposure of oxygen molecules to high electric voltage D Thermal Preservation

High Pressure Processing
Preservation method where liquid and solid foods are subjected to pressures of 45,000 pounds per square inch or higher. D Thermal Preservation

Tamper-evident Devices
D Thermal Preservation

Definition A package that has “one or more indicators or barriers to entry which, if breached or missing, can reasonably be expected to provide visible evidence that tampering has occurred.” Packages are made so they cannot be duplicated with commonly available materials or through commonly available processes. D Thermal Preservation

Other considerations The visual indication should be accompanied by a precautionary label. describing the tamper-evident feature(s) and warning that absence of or damage to such feature(s) at time of purchase is a sign of possible tampering. D Thermal Preservation

Many different types There are many types of tamper-evident devices. Research and development is on-going to make these devices more secure. Examples will be shown. D Thermal Preservation

Food Packaging D Thermal Preservation

What is food packaging? Enclosing food to protect food from tampering or contamination from physical, chemical, or biological sources. D Thermal Preservation

Six Functions of Packaging
Barrier between food and contaminants. Protects food from impact during shipping and storage. Acts as a dispenser Protects food from moisture, gas, odors, and light Identifies the contents Serves as a cooking and storage container. D Thermal Preservation

Food Packaging Materials
Metals (steel, tin, and aluminum) -- canned foods Glass -- beverages, pickles, condiments Paper (usually coated with wax, plastics, or aluminum foil) -- cartons of milk, crackers Plastics -- milk jugs, beverages, deli salads Packaging films (cellophane, edible films, and coatings) -- candy bars, hot dog casings, chips Laminates (layering materials into one product) -- drink boxes D Thermal Preservation

Packaging Types Food package Food Aseptic packaging Liquid whole eggs
Bags Potato chips Boxes Box of cereal Cans Can of soup Cartons Carton of eggs Flexible packaging Bagged salad Wrappers Used to cover a package. D-9.02 Food Packaging D-9.02 Food Packaging

Reduced oxygen packaging
Some packaging methods involve changing the environment that surrounds food to increase the shelf life. Reduced oxygen packaging (ROP) provides an atmosphere that has little or no oxygen in the environment surround the food. Three types of ROP are: Controlled atmosphere packaging Modified atmosphere packaging Vacuum packaging D Thermal Preservation

Controlled Atmosphere Packaging
Controls the movement of gases inside the package. Used with: fresh-cut salads. D Thermal Preservation

Modified Atmosphere Packaging
Flush the food container with a gas, CO2 or N2., before the container is sealed Use with: potato chips and other snack foods fresh pasta D Thermal Preservation

Vacuum Packaging Remove all air, including oxygen, from inside the packaging environment. Used with: Country ham slices, deli meats, bacon D Thermal Preservation

Determination of what type of package to use
The type of packaging material used with a specific food product depends on: the function the package must perform the protection needed conditions of shipping and storage chemical composition of the food D Thermal Preservation