Food Sci - Food Preservation

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Perishable

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Large concentrations of water and protein

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semi-perishable

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less water and protein

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non-perishable

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very little water

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Amount of Bacteria that are pathogenic

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4%

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Infection

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bacteria grow and cause the infection

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Intoxication

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Bacteria grow on food and release toxins

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Toxin mediated infection

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Bacteria enter the intestinal tract and then start to cause the infetion

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yeasts prefer what type of food

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high sugar foods (and moisture)

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Molds

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high sugar foods but prefer cheese and bread.
Spread through air
need oxygen

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Chemical Changes

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Enzymes
Proteases
Lipases
Oxidases

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Common physical changes that occur in food when spoiled...

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Evaporation
Drip Loss
Separation

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Evaporation

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moisture lost during storing and aging process

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Drip loss

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water lost out of foods such as gelatin, sour cream when they age

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Separation

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Water and oil separating (salad dressing)

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Commercial Drying methods

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Conventional
Vacuum
osmotic
Freeze Drying

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Conventional Drying

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Using heat to evaporate water

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Vacuum Drying

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(1% to 3% moisture) Reducing pressure to decrease boiling point

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Drawbacks of Vacuum Drying

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Expensive
Requires air tight containers

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Osmotic Drying

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strong syrup with high sugar that pulls out moisture through osmosis

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Freeze Drying

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Sublimination through a vacuum after frozen.

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Sublimination

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process of a solid changing directly to a vapor without passing through the liquid phase.

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Curing

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To preserve food through the process of salt and drying. Making it unavailable to microorganisms

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Pickling

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vinegar to preserve foods due to acidity

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Four Functions of edible coatings

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increase shelf life as acting as a barrier
Improve handling characteristics
Appearance
Vehicle for added ingredients

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TWO Step Process of Canning

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Sealed into containers
Heated

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Refrigerating slows down the biological, chemical, and physical reactions that shorten the shelf life of food.

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makes water unavailable to microorganisms.
The chemical and physical reactions leading to deterioration are slowed by freezing. However, some oxygen is still present allowing these reactions to continue. Have a shorter shelf life than canned foods.

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Higher a foods fat content the shorter the freezing lifespan

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Higher a foods fat content the shorter the freezing lifespan

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Freezer Burn

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Best way to prevent is to wrap foods tightly

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Ohmic Heating

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electrical current passed through food.
must be in a suspended state. Minimizes processing and results in a higher-quality product

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Pulsed Light

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20,000 brighter than sunlight

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Aseptic Packaging

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sterilized and sealed

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Modified Atmosphere Packaging

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changing the air composition around the food by reducing oxygen and increasing carbon dioxide.

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Higher a foods fat content the shorter the freezing lifespan

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Higher a foods fat content the shorter the freezing lifespan

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Freezer Burn

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Best way to prevent is to wrap foods tightly

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Ohmic Heating

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electrical current passed through food.
must be in a suspended state. Minimizes processing and results in a higher-quality product

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Pulsed Light

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20,000 brighter than sunlight

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Aseptic Packaging

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sterilized and sealed

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Modified Atmosphere Packaging

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changing the air composition around the food by reducing oxygen and increasing carbon dioxide.

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Higher a foods fat content the shorter the freezing lifespan

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Higher a foods fat content the shorter the freezing lifespan

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Freezer Burn

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Best way to prevent is to wrap foods tightly

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Ohmic Heating

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electrical current passed through food.
must be in a suspended state. Minimizes processing and results in a higher-quality product

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Pulsed Light

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20,000 brighter than sunlight

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Aseptic Packaging

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sterilized and sealed

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Modified Atmosphere Packaging

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changing the air composition around the food by reducing oxygen and increasing carbon dioxide.