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MEKELLE UNIVERSITY
INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY ( FoST 111)
HAND OUT 1
LECTURE 5. THE SCIENCE OF FOOD PROCESSING
thus getting more dividends for hard labour, input, kind of risk taken and generating resource for
socio-economic advancement keeping pace with the modern times.
Status of food processing Industry
Important sectors in agro processing industries are: fruit and vegetable processing, grain
processing, fish processing, milk processing, meat and poultry processing, packaged/
convenience foods, alcoholic beverages and soft drinks etc.
Agricultural processing may be defined as an activity, which is performed to maintain or
improve the quality or to change the form or characteristics of the agricultural product.
Processing operations are undertaken to add value to agricultural materials after their production.
The main purpose of agricultural processing is to minimize the qualitative and quantitative
deterioration of the material after harvest.
Primary processing: Purification of raw materials by removing foreign matter, immature grain
and then making the raw material eligible for processing by grading in different lots or
conversion of raw material into the form suitable for secondary processing.
Secondary processing: Processing of primary processed raw material into product which is
suitable for food uses or consumption after cooking, roasting, frying etc.
Tertiary processing: Conversion of secondary processed material into ready to eat form.
Food items are marketed in different forms as raw, primary processed, secondary processed and
tertiary processed. The farmers in general prefer to sell their agricultural produce immediately
after harvest leaving a part for own consumption and seed purposes. It has estimated that the
farmers retain 44 per cent of the total wheat and 48 per cent of the paddy. Mandies and grain
traders procure the balance for processing and / or for marketing.
Sector wise food processing
Fruits and vegetable processing
The processed products from fruits and vegetables are beverages, jams, jellies, candies,
preserves, canned fruits and vegetables, dehydrated fruits and vegetables, pickles, soup mixes,
sauces and ketchups. Products that have growing demand, especially in the Middle East
countries include pickles, chutneys, fruit pulps, canned fruits and vegetables, concentrated pulps
and juices, dehydrated vegetables and frozen fruits and vegetables.
People generally prefer fresh fruits and vegetables in Ethiopia due to abundance of
seasonal fruits throughout the year available at low price. The production of pickles and chutneys
has traditionally been rural level cottage industrial activity. However, in the recent years,
processed foods in the form of canned fruits such as pineapple, mango slices and pulps, grapes,
apple, peaches etc have increased considerably. The uses of fruits in the form of concentrated
juice, dry powder, jam and jelly have also increased. The percentage production of processed
fruits and vegetables are fruit juice and fruit pulp - 27, jams and jellies - 10, pickles -12, ready to
serve beverages -13, synthetic syrups - 8, squashes - 4, tomato products - 4, canned vegetables- 4
and others -18.
The main fruits that enter the export market are mangoes, grapes, apples, citrus but other
fruits identified for export are bananas, sapota, litchis etc. The main destinations for export of
fruits being Middle East, U.K., Europe and to some extent Singapore, Malaysia etc. The
important vegetables exported are potatoes (28.0%), onions (7.1%), cauliflower and cabbage (4.0
% each), okra (3.0%), peas (3.0%) and others (50.0 %).The exports are limited to Middle East,
Europe, U.K and Singapore etc. At rural level solar assisted dehydrators could be promoted for
preparation of ethnic food products like raisins, onion flakes and powder, chips, vegetables etc.
Food grain sector
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
Grains could emerge as a major export earner . The Major food grains include rice, jowar,
bajra, maize, wheat, gram and pulses.
Rice milling: Conventional rice hullers with a population of 91287 are very popular for milling
of rice in rural areas. In conventional rice hullers, bran and husk are produced together and
cannot be separated. The by - product is generally burnt. The modern rice mills have separate
processing mechanism for dehusking and polishing of the paddy.
Wheat milling: Wheat production in the country has increased to more than 73.53 million
tonnes. Burr mills are very common for milling of wheat in rural and urban areas.At present
flours made by the roller mills are sold to institutional buyers like defence, hotels etc., and the
household purchase is limited to only 1.0 per cent due to absence of open policy for sale of
wheat flour through public distribution system. Sale of soy blended and branded wheat flour is
likely to increase due to better quality flour and thus scope of organized wheat milling will
increase in future.
Pulse milling: Pulses are the major sources for protein for the vegetarians . In a total world
production of 60 million tonnes of pulses, India, China, Brazil, Turkey and Mexico account for 2
/ 3 rd of the output. The pulses are made into dhal by dehusking and dehulling.
Oil extraction: The Technology Mission on oilseeds has helped in increasing the oilseeds
production to 24.5 million tonnes. The introduction of high capacity mechanical expellers and
solvent extraction technology has brought in modernization. Small capacity oil expellers have
been developed which could be installed in rural areas for promoting agri - business and that
might provide more employment. Soybean is not only a good source of oil but also rich in
protein.
Processing of commercial crops
Sugarcane, tea and coffee are major commercial crops grown in India. Tea emerged as
major foreign exchange earner. India is the largest producer and exporter of black tea. Of course,
the scope of foreign investment in this sector is good.The production of sugarcane has increased
to more than 299 million tones. About 50 per cent sugarcane is estimated to be processed by
sugar mills.
Packed and convenience food
Modern packed and convenience foods such as bread, biscuit, confectionery, chocolates,
ready to eat foods like noodles, cereal flakes, etc have become popular in recent years especially
in urban areas although traditional foods have been used in the country in the form of roasted,
puffed, sweet meat and baked products..
Fishing and Fish Processing
One of the catchy investment sectors is fisheries. The marine fish include prawns,
shrimps, tuna, cuttlefish, squids, octopus, red snappers, ribbon fish, mackerel, lobsters, cat fish
etc. There is growing canned and processed fishes from India.
Meat and Poultry Processing
India ranks first in world cattle population, 50 per cent of buffalo population and one -
sixth of total goat population of the world. There is vast scope to set up modern slaughter
facilities and cold store chains in meat and poultry processing sector. Compared with meat,
poultry industry has registered significant growth. India ranks fifth in the world and both poultry
and egg processing units have come in a very big way in the country. India is exporting egg
powder, frozen egg yolk and albumin powder to Europe, Japan and other countries. Poultry
exports are mostly to Maldives and Oman. Indian poultry meat products have good markets in
Japan, Malaysia, Indonesia and Singapore. Presently there are only five egg powder plants in
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
India which is considered insufficient in view of growing export demand for different kind of
powder - whole egg, yolk and albumin.
Milk and Milk products
The total milk production is now around 100 million tones and the demand for milk is
estimated at even higher level. Manufacture of casein and lactose, largely being imported
presently, has good scope.
Alcoholic beverages and soft drinks
Alcoholic beverages are another area where India witnessed substantial foreign
investment. The Local Made Foreign Liquor primarily comprise wine, vodka, gin, whisky, rum
and brandy. The Ethiopian beer market is estimated at 7000 million a year. One of the major
advantages for any investor eyeing the Indian liquor market is that India offers enough raw
materials like molasses, barley, maize, potatoes, grapes, yeast and hops for the industry.
Processing can always fetch an additional income to the growers and help in stabilizing
the prices with economic returns. The best overall indicator of the economic contribution of food
processing to the food system is the value addition. It represents the firm’s contribution to an
industry’s value addition and the value addition is the indicator of the industry’s contribution to
GDP
Processing units are a boon for the welfare of the orchardists as they can save their crop
from wastage and at the same time their produce becomes more valuable, price fetching
commodity with suitable post harvest treatment packaging and by processing into various
products.
A sealed pack of diced pork from Tesco. It shows the cooking time, number of servings,
'display until' date, 'use by' date, weight in kg, price, price to weight ratio in both £/kg and £/lb,
freezing and storage instructions. It says 'Less than 3% Fat' and 'No Carbs per serving' and
includes a barcode. The Union Flag, British Farm Standard tractor logo, and British Meat
Food Preservation
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
Throughout history humans have applied scientific concepts and engaged different
technologies to help preserve food, and as a consequence improve food safety. Through
scientific discovery, automation and technological innovation traditional methods of
preservation, such as sun drying and pickling, have been supplemented with pasteurization,
sterilization, canning and freezing irradiating etc. So lets try to get familiarize with what this
concept actually is.
Principles of Food Preservation
The principles historically underlying food preservation remain the same today. They can
be summarized as:
Chill or freeze food to stop the growth of micro-organisms and inhibit enzyme activity.
Heat food to destroy micro-organisms and prevent enzyme activity (e.g. pasteurized
milk)
Place food in an acidic or alkaline solution to inhibit the growth of micro-organisms (e.g.
pickled onions)
Place food in a sugar or salt solution to make water unavailable to micro-organisms (e.g.
jam)
Keep food in airtight containers to deprive micro-organisms of oxygen and prevent
further contamination (e.g. canning)
Modify the atmosphere for the packaging of a food product (e.g. bacon)
Reduce the moisture content of food to make the water essential for micro-organism
growth unavailable (e.g. grapes to raisins)
Use fermentation to produce products with an extended shelf life (e.g. milk to cheese)
Pickling
Pickling vegetables and fruits with vinegar prevents the growth of micro-organisms. This
is due to the food being placed in a low pH solution in which micro-organisms cannot grow.
Curing
Curing is one of the oldest forms of food preservation. It is used to preserve meat and
fish, yielding common products such as bacon, ham, frankfurters, and corned beef. Curing
involves adding some combination of salt, sugar, spices, vinegar, or sodium nitrite to animal
foods. Smoking, a flavoring technique and preservation method is another ancient technique that
is commonly used with curing. In addition, cured products tend to be very salty, and the sodium
in salty foods has been linked to high blood pressure. Smoked meats and fish may contain toxic
and even carcinogenic compounds that they absorb from wood smoke.
Fermentation
Fermentation is a chemical reaction carried out by many types of microorganisms to
obtain energy. In fermentation, microorganisms break down complex organic compounds into
simpler substances. Although chemical changes and microbial growth usually mean food
spoilage, in some cases fermentation is desirable and microorganisms are actually added to
foods. For example, in the production of beer, wine, and other alcoholic beverages, yeasts
convert sugar into ethyl alcohol and carbon dioxide. In the making of yogurt and cheese, bacteria
convert lactose, a sugar found in milk, to lactic acid. Alcohol, acids, and other compounds
produced in fermentation act as preservatives, inhibiting further microbial growth. In addition to
its use with alcoholic beverages, cheese, and yogurt, fermentation is used to produce yeast bread,
soy sauce, cucumber pickles, sauerkraut, and other products.
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
Fermentation is the use of biological processes to make products. Its major uses are in the
production and preservation of food. Fermentation is not a new process. For many centuries
fermentation has used micro-organisms to make beer, yogurt, and cheese.
The basis of the fermentation process is the conversion of glucose (sugar) to alcohol or
lactic acid by enzymes. Fermentation acts as a preservation method by producing an acid which
lowers the pH of the product, converting a perishable food into one that has a longer shelf-life,
such as fresh milk to cheese.
Addition of Sugar or Salt
Other forms of drying foods have been developed in the food industry; these are usually
suitable for particular types of products. For example:
1. Spray drying: suitable for dried milk and coffee powder. A fine spray of liquid is injected into
a blast of hot air in a chamber. Water evaporates in seconds, leaving the solid part of the product
behind in a powdered form.
2. Tunnel drying: hot air is blown over a food in a tunnel, e.g. vegetable pieces.
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
Dehydration
Drying has been used to preserve food by cultures throughout the world since prehistoric
times, when people learned that dried foods—for example, fruits left out in the sun—remain
wholesome for long periods. In modern times, the dried foods industry greatly expanded after
World War II (1939-1945) but remains restricted to certain foods, including milk, soup, eggs,
fruits, yeast, some meats, and instant coffee, that are particularly suited to the process. Three
basic methods of drying are used today: sun drying, a traditional method in which foods dry
naturally in the sun; hot air drying, in which foods are exposed to a blast of hot air; and freeze-
drying, in which frozen food is placed in a vacuum chamber to draw out the water. Dried foods
can be transported easily due to its lightweight and volume. In this method vitamin C and beta-
carotene are lost mainly but the sugar and fiber concentrates. This method also causes severe loss
of taste, aroma, texture etc.
Pasteurization
The process of pasteurization extends the shelf life of foods by killing most food spoiling
and pathogenic (disease-causing) organisms through the application of heat. Pasteurization
extends shelf life by several days and pasteurized products are usually stored under refrigerated
conditions, such as fresh milk. This type of product would have a ‘use by’ date marked on its
label.
Milk is pasteurized using the following process:
Raw milk is fed into the plate heat exchanger.
The raw milk is heated to 72°C for 15 seconds.
After the milk has been heated it is passed through a regenerator, which brings it into
close contact with the cold, raw milk pipe.
The heat is recycled as the cold raw milk is warmed through close contact with the heated
milk. This in turn is cooled. It is strongly recommended that unpasteurized milk not be
distributed or consumed in schools.
Freezing
Freezing is based on two principles:
Very low temperatures which inhibit the growth of microorganisms and retard enzymic
and chemical activity.
The formation of ice crystals which draw available water away from the food, therefore
preventing the growth of microorganisms.
Blanching may be necessary to inactivate the enzymes that cause browning.
In a domestic situation, food is frozen by placing it in a freezer and allowing heat transfer
to occur by conduction (i.e. the removal of heat from the food). This process can take several
hours, depending on the nature of the food being frozen.
Other forms of freezing have been developed in the food industry to speed-up the freezing
time. This ensures that products are frozen in the shortest time possible, reducing the risk of
micro-organism growth. Three methods are:
Blast freezing: Batches of food are subjected to a constant, steady stream of cold air (-40
degrees Celsius or lower) in a tunnel or cabinet.
Scraped heat exchange: Products such as ice cream are frozen using this method to
reduce the formation of large ice crystals. The product is scraped against a cooled surface
and then immediately scraped away.
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
Cryogenic freezing: Liquid nitrogen or carbon dioxide issprayed directly onto small food
items such as soft fruits or prawns. Due to these liquids’ extremely low temperatures (-
196°C and -78°C respectively), freezing is almost instantaneous.
Refregeration
Low-temperature storage as a preservation method probably began when prehistoric
humans stored meat and other foods in ice caves. However, mechanical refrigeration and large-
scale freezing are relatively recent innovations.
Storage at low temperature slows many of the enzymatic reactions involved in spoilage
and reduces the growth rate of microorganisms (though it does not kill them). To minimize
microbial growth, refrigerators should be kept at 0° to 4° C (32° to 40° F) and freezers at or
below 0° C (32° F). Refrigeration is advantageous because it does not cause chemical or physical
changes to food. Freezing allows foods to be stored for longer periods than refrigeration because
it inhibits enzyme activity and microbial growth to a greater degree.
Foods that should be refrigerated include meats, fish, eggs, milk, some fruits, and some
vegetables. Many of these foods can also be frozen. Frozen produce is often high in quality and
can rival the flavor of fresh. In many cases, produce frozen and stored under proper conditions
contains more nutrients than produce picked unripened and allowed to mature during
transportation. Briefly cooking vegetables in boiling water before freezing, a process known as
blanching, inactivates enzymes altogether and reduces discoloration and nutrient loss.
Refrigeration works on the principle that bacterial and enzymatic activities are minimal
at low temperatures. Foods should be placed in the refrigerator as quickly as possible and it
should be covered. This will also prevent foods from acquiring the flavor of the other foods.
Whole fruits and vegetables can be wrapped in brown paper or newspaper to keep fresh
for a longer period. Hot foods must be allowed to cool to room temperature before they are
placed in the refrigerator. Top shelves maintain a lower temperature than the bottom ones so
easily perishable foods such as milk must be kept in the upper shelves where as curd, vegetables,
and fermented batters can be placed in the lower shelves. If cooked foods have been lying at
room temperature for a long time they should be heated again and cooled at room temperature
before they are placed in refrigerator. When vegetables are brought in bulk they take up a lot of
space in the refrigerator for short-term preservation. The vegetables can be cleaned and cut and
kept in closed containers. Tomatoes can be blanched, crushed boiled a little and packed in bottles
and can be stored.
Use of Acids
When the medium in which the food is preserved is strongly acidic, most organisms
cannot survive. The use of acetic acid (vinegar) and citric acid (lime juice) is common
preservatives used in household. These are used in pickles, sauces, ketchup, fruit squashes etc.
Pasteurization involves heating foods to a certain temperature for a specific time to kill
harmful microorganisms. Milk, wine, beer, and fruit juices are all routinely pasteurized. Milk, for
example, is usually heated to 63° C (145° F) for 30 minutes. Ultra-High Temperature (UHT)
pasteurization, a relatively new technique, is used to sterilize foods for aseptic packaging. In
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
UHT pasteurization, foods are heated to 138° C (280° F) for 2 to 4 seconds, allowing the food to
retain more nutrients and better flavor.
Sterilisation
The process of sterilization uses a combination of high temperature and time to destroy
nearly all micro-organisms in food. This process is more severe than pasteurization, and can
sometimes affect the appearance and taste of the food. This is important as some micro-
organisms can form spores which have the ability to survive at high temperatures. If the correct
temperature is not reached there is the possibility that the spores will germinate and grow and
food poisoning could result. Some organisms can survive the sterilization process if not
processed for enough time or at a high enough temperature, e.g. clostridium botulinum.
Food products that have been sterilized have a very long shelf life and are stored at
ambient (room) temperature, e.g. canned ham or long-life milk. These types of products would
have a ‘best before’ date mark on the label.
Canning
Canning is used to preserve a wide variety of foods, including soups, sauces, fruits,
vegetables, juices, meats, fish, and some dairy products. Canning preserves food by heating it in
airtight, vacuum-sealed containers. The can is filled with food, and air is pumped out of the
space remaining at the top of the can to form a vacuum. The container is sealed, heated in a
cooker called a retort, and then cooled to prevent overcooking of the food inside. This process
removes oxygen, destroys enzymes involved in food spoilage, and kills most microorganisms
that may be present in the food.
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
Food products that have been canned have very long shelf life and are stored at ambient
(room) temperature, e.g. canned baked beans. Canned products would have a ‘best before’ date
mark on the label.
Irradiation
The process of irradiation is the process of exposing food to carefully controlled amount
of ionizing energy. Irradiation is a process in which food is passed through a chamber where it is
exposed to gamma rays or x rays. These high-energy rays are strong enough to break chemical
bonds, destroy cell walls and cell membranes, and break down deoxyribonucleic acid (DNA), the
substance that carries genetic information in all cells.
Irradiation kills most bacteria, molds, and insects that may contaminate food. Irradiation
also delays the ripening of fruits and sprouting of vegetables, permitting produce to be stored for
longer periods of time.
Irradiation is used to:
Inhibit sprouting of vegetables
Delay ripening of fruits
Reduce numbers of micro-organisms which cause food spoilage or poisoning, e.g.
salmonella in poultry and Escherichia coli O157:H7 in red meat
Fruits and vegetables are sometimes stored in sealed warehouses where temperature and
humidity are closely controlled, and perhaps most importantly, the composition of gases in the
atmosphere is altered to minimize spoilage. Usually, the concentration of oxygen is reduced, the
concentration of carbon dioxide is increased, and ethylene, a gas naturally produced by plants
that accelerates ripening, is removed from the atmosphere.
Aseptic Packaging
Aseptic packaging is now commonly used for packaging milk and juice. Like canning,
aseptic packaging involves heat sterilization of food, but unlike canning, the package and food
are sterilized separately. Food can be sterilized more rapidly and at lower temperatures in aseptic
packaging than in canning, allowing the food to retain more nutrients and better flavor.
Containers are sterilized with hydrogen peroxide rather than with heat, permitting the use of
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
plastic bags and foil-lined cartons, which would be destroyed by heat sterilization. These
containers cost less than the metal and glass containers used in canning and also weigh less,
reducing transport costs. Aseptically packaged foods will keep without refrigeration for long
periods of time, perhaps even years. They are growing in popularity because of their low cost,
good taste and nutrition, and convenience
Additives
Food additives are any substances added to food. Sugar, salt, and corn syrup are the most
commonly used food additives. Food additives keep foods fresh, slow microbial growth, give
desired texture and appearance, and aid in processing and preparation
Food additives are chemicals that are added to food in small amounts. Direct additives
are added deliberately during processing to make food look and taste better, maintain or improve
nutritive value, maintain freshness, and help in processing or preparation. Some additives help
preserve food by preventing or slowing chemical changes and the growth of microorganisms in
food. As many as 3000 substances are approved by the Food and Drug Administration (FDA) for
use as direct additives. An additional 10,000 substances are present in foods as indirect additives.
These substances enter food incidentally during handling or from processing equipment or
packaging.
The development of new chemical additives has also played an enormous role in the
growth of convenience foods. Additives that help ensure the quality of convenience foods
include anticaking agents, such as calcium silicate and magnesium stearate, to prevent lumps in
dry mixes; humectants, such as glycerol, propylene glycol, and sorbitol, to help retain moisture
in breads and cakes; emulsifiers, such as egg yolk, lecithin, and monoglycerides, which bind oil
and water to improve the uniformity and smoothness of foods; and stabilizers and thickeners,
such as guar gum, carrageenan, and gelatin.
As the use of food additives has grown, so has public concern about the type and amount
of these additives and their potential to cause cancer or other illnesses in human beings. Some
studies have suggested that saccharin, nitrites, and other additives may cause cancer, but these
results remain controversial.
At the same time, some additives may actually provide a health benefit. For example, the
vitamins used to fortify foods such as bread and milk are additives.
Food Packaging
Regardless of the processing or preservation method used, proper packaging of food is
essential to make sure the food remains wholesome during its journey from processor to
consumer. Packaging contains food and makes it easier to handle, and protects it from
environmental conditions, such as temperature extremes, during transport. It locks out
microorganisms and chemicals that could contaminate the food, and helps prevent physical and
chemical changes and maintain the nutritional qualities of food. For example, milk is often stored
in opaque containers to prevent vitamins from being destroyed by light.
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
Both the type of food and the processing method used affect the choice of packaging. For
example, since oxygen makes fats go rancid, oils are packaged in containers that are
impermeable to oxygen. On the other hand, oxygen-permeable plastic wraps allow fruits and
vegetables to “breathe” and ensure that meats will maintain a vibrant red color. Metal and glass
containers have traditionally been used in canning because these materials can withstand the high
temperatures and changes in pressure that are involved in this processing method.
Main food preservation methods
Method Effect on microbial growth or survival
Refrigeration or chilling Low temperature to retard growth Freezing Low temperature
and reduction of water activity to prevent growth.Drying, curing and conserving Reduction in
water activity sufficient to delay or prevent growth
Vacuum and oxygen free modified atmosphere packaging
Low oxygen tension in inhibit strict aerobes and delay growth of facultive anaerobes
Carbon dioxide enriched modified atmosphere packaging
Specific inhibition of some micro-organisms by carbon dioxide
Addition of acids Reduction of pH value and sometimes additional inhibition by the
particular acid
Lactic fermentation Reduction of p H value in situ by microbial action and sometimes
additional
inhibition by the lactic and acetic acids formed and by other microbial products ''e.g.
ethanol, bacteriocins
Emulsification Compartmentalisation and nutrient limitation within the aqueous droplets
in water-in-oil emulsion foods
Addition of preservatives Inhibition of specific groups of micro-organisms
Pasteurization and appertization Delivery of heat sufficient to inactivate target micro-
organisms to the desired extent
Radurization, radicidation and radappertization
Delivery of ionising radiation
Application of high hydrostatic pressure Pascalization
Pressure-inactivation of vegetative bacteria, yeasts and moulds steel with various
coatings to resist corrosion. Beverage cans are made of aluminum because it is
lightweight and easy to manufacture.
In addition to metal, glass is often used for packaging heatsterilized foods. Glass is
impermeable to oxygen and water and does not change the flavor of food. Another advantage of
glass is that it is transparent, enabling the consumer to see the product inside. However, glass is
not impact-resistant and is relatively heavy.
Plastic, by contrast, is lightweight and unbreakable, and it has become an extremely
common material for use in food packaging. Most plastics used in food packaging are heat
resistant so that they can go through high-temperature sterilization processes. Plastic is made into
a wide variety of shapes, including bottles, jars, trays, and tubs, as well as thin films that are used
as bags and wraps.
Quality Standard logo imply that it is British pork.
Food packaging is packaging for food. It requires protection, tampering resistance, and
special physical, chemical, or biological needs. It also shows the product that is labeled to show
any nutrition information on the food being consumed.
12
Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
13
Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
14
Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
packaging materials neither promote any waste disposal problems nor affect the trade and safety
of the food product.
Agitators / Blenders / Mixers Boilers Cleaning / CIP Equipment
15
Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
Food industry
Wastewater generated from agricultural and food operations has distinctive
characteristics that set it apart from common municipal wastewater managed by public or private
wastewater treatment plants throughout the world: it is biodegradable and nontoxic, but that has
high concentrations of biochemical oxygen demand (BOD) and suspended solids (SS). The
constituents of food and agriculture wastewater are often complex to predict due to the
differences in BOD and pH in effluents from vegetable, fruit, and meat products and due to the
seasonal nature of food processing and postharvesting.
Processing of food from raw materials requires large volumes of high grade water.
Vegetable washing generates waters with high loads of particulate matter and some dissolved
organics. It may also contain surfactants.
Animal slaughter and processing produces very strong organic waste from body fluids,
such as blood, and gut contents. This wastewater is frequently contaminated by significant levels
of antibiotics and growth hormones from the animals and by a variety of pesticides used to
control external parasites. Insecticide residues in fleeces is a particular problem in treating waters
generated in wool processing.
Processing food for sale produces wastes generated from cooking which are often rich in
plant organic material and may also contain salt, flavourings, colouring material and acids or
alkali. Very significant quantities of oil or fats may also be present.
Water treatment
Water treatment for the production of drinking water is dealt with. Many industries have
a need to treat water to obtain very high quality water for demanding purposes. Water treatment
produces organic and mineral sludges from filtration and sedimentation. Ion exchange using
natural or synthetic resins removes calcium, magnesium and carbonate ions from water,
replacing them with hydrogen and hydroxyl ions. Regeneration of ion exchange columns with
strong acids and alkalis produces a wastewater rich in hardness ions which are readily
precipitated out, especially when in admixture with other wastewaters.
16
Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
17
Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,
COLLEGE OF DRYLAND AGRICULTURE AND NATURAL RESOURCE
A trickling filter consists of a bed of rocks, gravel, slag, peat moss, or plastic media over
which wastewater flows downward and contacts a layer (or film) of microbial slime covering the
bed media. Aerobic conditions are maintained by forced air flowing through the bed or by
natural convection of air. The process involves adsorption of organic compounds in the
wastewater by the microbial slime layer, diffusion of air into the slime layer to provide the
oxygen required for the biochemical oxidation of the organic compounds. The end products
include carbon dioxide gas, water and other products of the oxidation. As the slime layer
thickens, it becomes difficult for the air to penetrate the layer and an inner anaerobic layer is
formed.
Treatment of other organics
Synthetic organic materials including solvents, paints, pharmaceuticals, pesticides,
coking products and so forth can be very difficult to treat. Treatment methods are often specific
to the material being treated. Methods include Advanced Oxidation Processing, distillation,
adsorption, vitrification, incineration, chemical immobilisation or landfill disposal. Some
materials such as some detergents may be capable of biological degradation and in such cases, a
modified form of wastewater treatment can be used.
Treatment of acids and alkalis
Acids and alkalis can usually be neutralised under controlled conditions. Neutralisation
frequently produces a precipitate that will require treatment as a solid residue that may also be
toxic. In some cases, gasses may be evolved requiring treatment for the gas stream. Some other
forms of treatment are usually required following neutralisation.
Waste streams rich in hardness ions as from de-ionisation processes can readily lose the
hardness ions in a buildup of precipitated calcium and magnesium salts. This precipitation
process can cause severe furring of pipes and can, in extreme cases, cause the blockage of
disposal pipes. A 1 metre diameter industrial marine discharge pipe serving a major chemicals
complex was blocked by such salts in the 1970s. Treatment is by concentration of de-ionisation
waste waters and disposal to landfill or by careful pH management of the released wastewater.
Treatment of toxic materials
Toxic materials including many organic materials, metals (such as zinc, silver, cadmium,
thallium, etc.) acids, alkalis, non-metallic elements (such as arsenic or selenium) are generally
resistant to biological processes unless very dilute. Metals can often be precipitated out by
changing the pH or by treatment with other chemicals. Many, however, are resistant to treatment
or mitigation and may require concentration followed by land filling or recycling. Dissolved
organics can be incinerated within the wastewater by Advanced Oxidation Process.
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Prof.Dr.B.ANNADURAI,M.Sc.,Ph.D.,D.H.Ed.,FLS.,SBC(I).,