FSC 201

Basic scientific methods of food processing and preservation: thermal processes-

Effect of thermal processing on enzyme, microbiological activity and food qualities, fermentation.

Basic principles of drying and dehydration.

Preservation by Use of chemical preservatives (sugar, salt, acid). pickling, concentration.

Physical Methods

These methods rely on physical changes to preserve food without using chemical additives.

a. Heating

Purpose: Destroys microorganisms and enzymes that cause spoilage.

Examples:

Pasteurization: Heating liquids like milk and juice to a specific temperature to kill pathogens.

Low-Temperature Long-Time (LTLT) Pasteurization

Temperature: 63°C (145°F)

Time: 30 minutes

Common Applications: Milk and some dairy products.

Advantages:

Simple equipment.

Retains more natural flavors.

Disadvantages:

Slower process.

2. High-Temperature Short-Time (HTST) Pasteurization

Temperature: 72°C (161°F)

Time: 15 seconds

Common Applications: Milk, juices, and liquid egg products.

Advantages: Faster process. Efficient for large-scale production.

Disadvantages:

Slightly more impact on flavor and nutrients compared to LTLT.

3. Ultra-High-Temperature (UHT) Pasteurization

Temperature: 135°C–150°C (275°F–302°F)

Time: 2–5 seconds

Common Applications: Shelf-stable products like UHT milk and cream.

Advantages: Long shelf life without refrigeration. Completely destroys pathogens.

Disadvantages: Greater impact on flavor and nutrients.

Specialized Pasteurization Applications

Juices: -Temperature: 65°C–77°C (149°F–170°F)

-Time: 15–30 seconds

Beer: --Temperature: 60°C–70°C (140°F–158°F)

--Time: 15–20 minutes (depending on type and packaging).

Ice Cream Mix:--Temperature: 82°C (180°F)

--Time: 25 seconds (higher temperature needed due to fat content).

Factors Influencing Pasteurization Temperature

--Type of Microorganisms: Different pathogens have different thermal tolerances.

--Product Composition: Fat content, sugar levels, and acidity can influence heat penetration and
effectiveness.

--Desired Shelf Life: Higher temperatures may be used for longer shelf life at the cost of some
quality.

--Sterilization: Higher heat for a longer duration, often in canned foods.

--Blanching: Brief heating, usually before freezing, to inactivate enzymes.

b. Cooling and Freezing

--Purpose: Slows down or halts microbial growth and enzymatic activity.

--Examples: Refrigeration: Maintains food at temperatures below 5°C.

Freezing: Freezes food at -18°C or below to prevent microbial activity.

c. Dehydration

--Purpose: Removes water to inhibit microbial growth.

Examples: Sun Drying: Traditional method for fruits, grains, and fish.

Hot Air Drying: Uses industrial dryers.

Freeze Drying: Sublimates water directly from frozen food.

d. Irradiation

Purpose: Exposes food to ionizing radiation to kill bacteria, insects, and parasites, and slow
spoilage.

Applications: Spices, meats, and fruits.

e. Vacuum Packaging

Purpose: Removes oxygen, preventing oxidative spoilage and microbial growth.

Examples: Packaged meats, coffee.

2. Chemical Methods

These methods use natural or synthetic chemicals to inhibit microbial growth, oxidation, or
enzymatic activity.

a. Salt and Sugar

Purpose: Creates a high osmotic pressure environment, preventing microbial growth.

Examples: Salted fish, pickles, Sugared jams and jellies.

b. Acidification

Purpose: Lowers the pH to levels unsuitable for microbial survival.

--Examples: Fermentation (natural acids):

Sauerkraut, yogurt: Added acids: Vinegar in pickles.

c. Chemical Preservatives

--Purpose: Inhibit microbial growth or oxidation.

Examples: Sorbates, benzoates: Inhibiting yeast and molds.

Nitrates/Nitrites: Preserving meats and preventing botulism.

Antioxidants: Ascorbic acid (Vitamin C) to prevent oxidation in fruits.

3. Biological Methods

Utilizes the action of beneficial microorganisms to preserve food.

a. Fermentation

Purpose: Converts sugars into alcohol or acids, creating an inhospitable environment for
harmful microbes.

Examples: Lactic acid fermentation: Yogurt, kimchi, sourdough.

Alcoholic fermentation: Wine, beer.

4. Packaging and Storage Techniques

Packaging and proper storage play a critical role in preservation.

a. Modified Atmosphere Packaging (MAP)

Purpose: Alters the gaseous environment to slow spoilage.

Examples: Packaged salads, fruits.

b. Canning

--Purpose: Uses sterilization and sealing to inhibit microbial growth.

Process: Food is sterilized, placed in airtight containers, and sealed.

c. Cold Chain Management

  Purpose: Ensures food stays within a safe temperature range from production to
consumption.

5. Emerging Technologies

Cutting-edge methods improving efficiency and retention of food quality.

a. High-Pressure Processing (HPP)

--Purpose: Inactivates microbes using extreme pressure without heat.

--Applications: Juices, guacamole.

b. Ultrasound Processing

Purpose: Uses high-frequency sound waves to kill bacteria or assist in drying.

c. Pulsed Electric Fields (PEF)

--Purpose: Applies short bursts of electricity to destroy microbes.

Key Principles Behind Preservation

1. Inhibition of Microbial Growth: Achieved by removing water, lowering temperature, or

altering pH.
2. Enzyme Inactivation: Through heating or freezing.
3. Oxidation Prevention: Achieved with antioxidants or vacuum packaging.
4. Physical Exclusion: Removal of oxygen or sealing the food to prevent contamination.

Effect of Thermal Processing on Enzyme Activity, Microbiological Activity,

Food Quality, and Fermentation

Thermal processing involves the application of heat to food products, primarily to ensure safety
and extend shelf life. It significantly influences various aspects, including enzyme activity,
microbiological control, food quality, and the fermentation process.

1. Effect on Enzyme Activity

1.1 Enzyme Inactivation

Heat Sensitivity of Enzymes: Enzymes are proteins that denature at elevated temperatures,
typically between 60°C and 100°C for most food systems.
The rate of inactivation depends on factors like pH, substrate concentration, and thermal
resistance of specific enzymes.

Industrial Applications:

Thermal inactivation of polyphenol oxidase (PPO) prevents browning in fruits and vegetables.

Deactivation of pectin methyl esterase (PME) in juice production prevents gelling.

1.2 Impact on Quality

Positive Effects:

Reduces enzymatic browning and off-flavors (e.g., lipoxygenase inactivation in soybeans).

Negative Effects:

Overheating may lead to loss of desirable texture due to enzyme-mediated changes before
complete inactivation (e.g., pectin degradation).

2. Effect on Microbiological Activity

2.1 Destruction of Microorganisms

Thermal Death Time (TDT):

Time required to kill specific microorganisms at a given temperature.

Pasteurization:

Destroys pathogens and spoilage microorganisms without sterilizing (e.g., 72°C for 15 seconds
for milk).

Sterilization:

Achieves commercial sterility, eliminating spore-forming bacteria like Clostridium botulinum.

2.2 Microbiological Spoilage

Reduces spoilage microorganisms but may allow thermophilic spore-formers to survive

(e.g., Geobacillus stearothermophilus).

2.3 Safety Concerns

  Inadequate heating can leave heat-resistant pathogens (e.g., Listeria monocytogenes or
Bacillus cereus) viable.

3. Effect on Food Quality

3.1 Nutritional Changes

Heat-Sensitive Nutrients: Vitamin C, B-vitamins, and certain antioxidants degrade at high

temperatures.

Protein Denaturation: Alters functionality and digestibility of proteins (positive or negative

depending on the food system).

3.2 Texture and Structure

Softening of cell walls (e.g., fruits and vegetables).

Overheating can lead to undesirable texture changes (e.g., mushy vegetables).

3.3 Flavor and Aroma

Positive: Maillard reaction and caramelization enhance flavor.

Negative: Excessive heating may produce burnt or off-flavors.

3.4 Color

Browning reactions and pigment degradation (e.g., chlorophyll in green vegetables).

4. Effect on Fermentation

4.1 Pre-Processing for Fermentation

 Heat is often used to prepare substrates:

o Sterilization: Removes competitive microorganisms, ensuring controlled
fermentation (e.g., sterilized medium for yogurt culture).
o Gelatinization: Enhances starch accessibility for fermentation (e.g., beer
production).

4.2 Influence on Fermentative Microorganisms

Thermal Sensitivity:
Fermentative microbes (e.g., Saccharomyces cerevisiae or Lactobacillus spp.) are sensitive to
residual heat from pre-processing.

Selective Advantage:

Moderate heating may suppress undesired microbes, promoting specific fermentative strains.

4.3 Impacts on End Products

Positive: Controlled thermal steps improve consistency (e.g., pasteurization of milk for cheese
production).

Negative:: Excessive heating may destroy precursor compounds essential for flavor or functional
properties in fermented products.

5. Thermal Processing Technologies

5.1 Conventional Heating

 Methods: Boiling, baking, steaming.

 Characteristics: Often uneven heating, requiring longer durations.

5.2 Advanced Techniques

Microwave Heating:

Rapid heating with minimal quality loss.

Ohmic Heating:

Uniform heating by passing an electric current, preserving nutrients and texture.

Retort Processing:

High-temperature sterilization for shelf-stable products (e.g., canned goods).

6. Balancing Thermal Processing

Optimization Strategies

Use mild heat treatments combined with other preservation methods (e.g., hurdle technology).

Evaluate thermal profiles to retain nutrients and quality while ensuring microbial safety.
Emerging Trends

Cold Plasma:

Non-thermal microbial inactivation with minimal quality impact.

High-Pressure Processing (HPP): Preserves fresh-like qualities while ensuring safety.

Thermal processing is a critical tool in food preservation, directly affecting enzyme activity,
microbial control, food quality, and fermentation. Striking a balance between safety and quality
is essential, requiring careful optimization of thermal treatments. As technology advances,
combining thermal and non-thermal methods offers promising pathways to enhance food safety
and quality.