FD PRO

• Methods of brining


  1. Wet brine - raw food is immersed or soaked in the brine solution

  2. Dry brine - salt is applied on the surface of the raw food, allowed to rest in refrigerator for 24-72 hours prior to cooking
• Methods of blanching


  1. Steam blanching - steam exposure for 60 to 90 seconds

  2. Hot water blanching - dipping in boiling water for 1-5 minutes
• Steam blanching results in higher nutrient retention than hot water blanching
• Sulfiting


  Sulfur, commonly in the form of salts, sodium metabisulfite and potassium metabisulfite, is used in the food industry as a chemical preservative
• Functions of sulfiting


  • Antioxidant - delays onset of oxidative rancidity and other oxidative deterioration reactions, reduces color loss, aids retention of ascorbic acid and carotenes
  • Enzyme inhibitor - prevents enzymic browning of fruits and vegetables
  • Maillard reaction inhibitor - prevents non-enzymatic browning reactions
  • Reducing agent - improves rheology of flour
  • Antimicrobial - inhibits growth of yeasts, molds and Gram-negative bacteria
• Pasteurization


  A process applied to a food product with the objective of minimizing possible health hazards emerging from microbial pathogens associated with the product while maintaining minimal chemical, physical and organoleptic changes in the product
• Pasteurization is not a sterilization technique, foods must be refrigerated to prevent other bacterial growth
• Types of pasteurization


  • Batch pasteurization (low temperature long time)
  • High temperature short time (HTST) (flash pasteurization)
  • Aseptic processing
• Batch pasteurization (LTLT)


  Temperature: 63°C for 30 min, ideal for making yogurt
• High temperature short time (HTST)


  Temperature: 71.7°C for 25 sec, target microorganism: coxiella burnetii
• Aseptic processing


  Completely closed pasteurization at 135-150°C for 1 to 2 sec
• Time-temperature combinations for pasteurization

  • 63°C for 30 min (Vat)
  • 72°C for 15 sec (HTST)
  • 89°C for 1.0 sec (HHST)
  • 90°C for 0.5 sec (HHST)
  • 94°C for 0.1 sec (HHST)
  • 96°C for 0.05 sec (HHST)
  • 100°C for 0.01 sec (HHST)
  • 138°C for 2.0 sec (UP)
• Sterilization


  Complete removal or killing of all vegetative cells, endospores, and viruses from the targeted item or environment
• Methods of sterilization


  • Physical - exposure to high heat, pressure
  • Chemical - chemical sterilization
• Physical sterilization methods


  • Moist heat sterilization
  • Dry heat sterilization
• Time-Temperature Combination


  • 63C 30m VAT
  • 72C 15s HTST
  • 89C 1.0s HHST
  • 90C 0.5s HHST
  • 94C 0.1s HHST
  • 96C 0.05s HHST
  • 100C 0.01s HHST
  • 138C 2.0s UP
• Methods of Sterilization


  • Physical - exposure to high heat, pressure
  • Chemical - chemical sterilization
• Moist Heat Sterilization


  • Autoclave produces steam under pressure
  • Temperature range: 121˚C - 134˚C at 15 psi
  • Leads to coagulation of protein in the microorganism
• Dry Heat Sterilization


  • Used in objects that are moisture sensitive
  • Moisture-free heat or dry heat is applied to a surface
  • Examples: incinerators, hot air oven, flaming technique
• Commercial Sterilization


  Uses heat at a temperature low enough to preserve food quality but high enough to destroy common pathogens responsible for food poisoning, such as C. botulinum
• Commercially Sterile Foods


  • Also known as Canning Sterilization or Absolute Sterility
  • Defined as the complete destruction of all microorganisms within a product
  • A temperature of 121 ̊C must be maintained for at least 15 minutes (or equivalent conditions)
• Canning


  A food preservation method which is dependent on heat and hermetic sealing
• The main food safety concern related to ambient stable heat treated foods is a spore former, highly heat resistant, grows at pH equal or higher than 4.5 and is strictly anaerobic
• Foods classified according to pH values

  • Alkaline foods- above 7
  • Low acid- pH 5-6.8
  • Medium Acid- pH 4.5-5.0
  • Acidic – pH 3.7-4.5
  • High Acid- below pH 3.7
• Canning operations


  • Raw material preparation
  • Pre-treatments (pre-cooking)
  • Filling (Headspace)
  • Exhausting
  • Seaming/canning/lidding
  • Sterilization/Retort processing
  • Labelling, weight checking, inspection, storage
• Thermal Process Stages


  • Come–up Time (CUP)–time required to raise the temperature of the retort or cooker to the processing temperature
  • Holding Time- time the cooker is maintained at the processing tempt.
  • Cooling Time- the time required to cool down /lower the pressure inside the cooker prior to opening it
• Safe Canning Procedure


  • Heating the product after it is sealed
  • Foods are oiled hot into the container, sealed and held until the heat from the product sterilizes the inside surface of the container
  • The containers contents are then cooled (hot, fill, seal, hold, and cold process)
• Aseptic Process


  The products are heated and cooled continuously before being filed into sterilized containers which are then sealed under aseptic condition
• Factors affecting safe thermal processing or canning

  • Proper filling and sealing
  • Time-Temperature-Pressure Combination
  • Post Process Handling Procedure
• Thermal Resistance of Microorganisms


  • Vary according to the environment they are in: Effect of the PH, Effect of nitrite, Substrate composition
  • Vegetative cells are easily destroyed ast 100C
  • Bacterial spored are heat resistant
  • Destruction of bacterial spores by heat is logarithmic
  • Microbial heat resistance decrease with increasing temperature
• Factors Affecting Processing Time


  • Target Organisms C. botulinum- most potent toxin producing bacteria in low acid food, C. sporogenes or PA 3679 Is more heat resistant
  • The rate of heat penetration to the slowest heating point
  • Initial product temperature
  • Size and type of container
  • Processing temperature and pressure
  • Acidity of the product
  • Water Activity
• Rapid Cooling


  • Prevent overcooking
  • Avoid growth of heat resistant spores that survives thermal processing temperatures
  • Prevent corrosion/ rusting of cans
  • Avoid undue strain on the seam of the cans which may lead to leakage
• Packaging Materials


  • Metal Can
  • Glass
  • Retortable stand up pouches
• TEMPERATURE-TIME REQUIREMENT PASTEURIZATION IS 62.80 C FOR 30 MINUTES
• Mild heat treatment (60-800C) designed to kill the most heat resistant vegetative pathogens and undesirebale enzymes
• 1. Dry Heat Sterilization - Heating at temperatures above 100°C without moisture.
• 2. Wet Heat Sterilization - Heating at temperatures above 100°C with water vapor present.
• STERILIZATION IS COMBINATION OF HEATING AND COOLING PROCESS
• ASEPTIC STERILIZATION IS A IDEALIZED STERILIZATION
• HTST IS ISOTHERMAL STERILIZATION