Manufacturing

Processes
Involved in
Food
Production
Eunice A. Flores

Manufacturing Processes Involved in Food Production

Chemical
Treatment
Heat Treatment
Blast Freezing
Drying
Fermentation
Pasteurization

Chemical treatment in food production

Plants &
Animals

Fertilizers
Chemical Sprays
Synthetic
Hormones

Growing
Processing
Storing

Chemical treatment in food production

FERTILIZERS
Haber-Bosch process: N2(g) + 3H22(g)
2NH3(g)
developed by Fritz Haber in 1908
a process to synthesize ammonia by reacting
hydrogen and nitrogen
later on improved
after working with industrialist
Carl Bosch.

Chemical treatment in food production

CHEMICAL SPRAYS
Pesticides (insecticides, herbicides, fungicides)
popularly characterised as highly toxic
used to prevent, destroy, repel, attract or
reduce pest organisms
Many of these substances are very persistent, or are
combined with other chemicals to make them adhere,
and are not removed by rain or by washing. (e.g.
Mercuric compounds penetrating tomatoes)

Chemical treatment in food production

SYNTHETIC HORMONES
Synthetic sex hormones (for animals)
The effect of it is to alter the function of the sex
glands; it renders the male bird sterile and gives
it female characteristics.
e.g. Diethylstilboestrol, used in the rearing of
chickens for table birds

Chemical treatment in food production

Plants &
Animals

Fertilizers
Chemical Sprays
Synthetic
Hormones

Growing
Processing
Storing

Synthetic Dyes
Flavouring Agent
s
Emulsifers
Preservatives

Chemical treatment in food production

SYNTHETIC DYES
To stimulate appetite, provide a more variable
range of products
Colouring is used only for processed food with
no color of its own or in which only residual
amounts of color remain.

Chemical treatment in food production

FLAVOURING AGENTS
Chemicals designed to mimic natural flavours
Example:
Coumarin (has a taste resembling vanilla)
Betaphenylamine + glucose (honey-like
flavour)

Chemical Flavour
Allylpyrazine
Methoxypyrazines
2-Isobutyl-3
Methoxypyrazine
Acetyl-L-Pyrazines
2-Acetoxy Pyrazine
Aldehydes
Alcohols
Esters
Ketones
Pyrazines
Phenolics
Terpenoids

Roasted nut
Earthy vegetables
Green pepper
Popcorn
Toasted flavours
Fruity, green
Bitter, medicinal
Fruity
Butter, caramel
Brown, burnt, caramel
Medicinal, smokey
Citrus, piney

It is also important to note that not all natural

flavors are safe. An example of this is almond
flavoring.

When almond flavor is derived

from nature, traces of hydrogen
cyanide which is a deadly poison
can be found in it. However, when
this flavor is made artifcially by
mixing oil of clove and amyl
acetate, no cyanide is produced.

Chemical treatment in food production

EMULSIFIERS
chemicals that make emulsions
happen.
break up fats and oils and give them
a creamy consistency
Nature uses proteins and
phospholipids, and many emulsifers
used in modern food production are
based on these natural substances

EMULSIFIERS
The emulsifers that are used commercially
come from both natural and synthetic sources.
They include:
1) Lecithin
(Uses: salad dressings, baked goods and
chocolate)
2) Esters of monoglycerides of fatty acids
(Uses: Ice cream, cakes and crisps)
3) Mono- and diglycerides of fatty acids
(Uses: breads, cakes and margarines)

Chemical treatment in food production

CHEMICAL PRESERVATIVES
prevent the growth of
microorganisms that could
lead to spoilage
extend the shelf-life of food
products

Examples of selected preservatives:

a. Salt, sugar, vinegar, pepper
(Common household preservatives)
b. Saltpeter or Potassium Nitrate
(used for meat curing)

c. Sulphur dioxide (sulphurous acid) and sulphide

(inhibit discoloration of cut fruits and serve as
anti-browning agent)

d. Benzoic acid or Sodium

Benzoate
(for fruit juices, jellies, margarine,
and catsup)

d. Benzoic acid or Sodium

Benzoate
(for fruit juices, jellies, margarine,
According
and
catsup) to the International
Program on Chemical Safety,
sodium benzoate is heavily
used by the soft drink
industry due to the demand
of high-fructose corn syrup in
carbonated
On the back of a soda
can, youdrinks.
can fnd sodium
benzoate in the ingredients list as E211, which
is the number assigned to it as a food additive.

cont (Benzoic acid or Sodium

Benzoate)
Sodium benzoate + Vitamin C
=
BENZENE
Benzene
= carcinogenic
However, the Food and Drug
Administration states that food
products that contain both vitamin
C and sodium benzoate express
benzene levels that are below the

e. Citric and Tartaric Acids

(provide the acid for flavour
improvement in syrups, drinks
and jellies)

f. Alum and soaked lime or

apog
(used as a firming agent
for pickles and fruit

Chemical treatment in food production

Plants &
Animals

Fertilizers
Chemical Sprays
Synthetic
Hormones

Growing
Processing

Controlled-atmosphere
Packaging
Modifed-atmosphere

Storing

Synthetic Dyes
Flavouring Agent
s
Emulsifers
Preservatives

Chemical treatment in food production

CONTROLLED-ATMOSPHERE PACKAGING
During CAP, oxygen and carbon dioxide
levels inside the food packaging are controlled
to limit fruit and vegetable respiration and
reduce the amount of off-gas ethylene
produced.
This technique slows ripening and spoilage of
fresh produce.

Chemical treatment in food production

MODIFIED-ATMOSPHERE PACKAGING
When MAP, an advanced version of CAP is
used, a customized blend of inert (nonreactive)
gases (most often carbon dioxide and nitrogen)
is pumped into the shipping container and the
food package to replace oxygen in the head
space.
It not only slows ripening, but also prevents
many natural reactions that cause foods to

Chemical treatment in food production

BRICK PACKS
Multilayer packages,
widely used to package
juice, milk, tomato
sauce, and countless
other products.
Protect contents from
spoilage and provide
extended shelf life

Polyethylene
Adhesive Polyethylene
Aluminum foil
Polyethylene
Board
Polyethylene

Heat treatment in food production

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There are three methods in use to heat
commodities:
a) hot water
b) vapour heat
c) hot air

Heat treatment in food production

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There are three methods in use to heat
commodities:
a) HOT WATER dips and sprays
b) vapour heat
- 90 minute exp
o
sure to
c) hot air
46C
- G.R.A.S. comp
ounds
added
- e.g. SO2 (45 C
) to
control green m
olds o

Heat treatment in food production

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There are three methods in use to heat
commodities:
a) Hot water
b) VAPOUR HEAT
He
ating fruits with air
c) hot air

saturated with water

vapour at temperatures
of 4050C
- To kill insect eggs and
larvae

Heat treatment in food production

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There are three methods in use to heat
commodities:
a) Hot water
b) Vapour heat
- Slower heating time,
c) HOT AIR
humidity
and less
- For quarantine
procedures
- e.g.) papayas

Heat treatment in food production

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Heat treated commodity responses:

FRUIT RIPENING

Softenin
g of fles
I
h
ncrease
in sugar
acid rati
o
E
n h a n ce d
color
develop
m e nt
I
ncrease
in
respirat
ory activ
E
ity
thylene
product
ion

Hot air treatment of 3540C inhibits

ethylene synthesis within hours in
both apples
and to
tomatoes.
Fruits
subjected
hot air treatments of 38 or
40C often soften more slowly than non-heated
fruits.
Heat treated apples are crispier than non-

Heat treatment in food production

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Heat treated commodity responses:

FLAVOR CHARACTERISTICS
3 h of 45C water before cool storage of
muskmelons prevented the loss in sucrose
which occurred in non-heated fruit.
Heated apples (4 days at 38C) were perceived
as crisper, sweeter and overall more
acceptable than non-heated.

Heat treatment in food production

M ea t
ucts
rodEnhancement
p1.
of desirable texture,
flavour and colour, in order to make
meat products more palatable and
appetizing for consumption.
2. Reduction of microbial content thus achieving the
necessary
a. preservation effects for an extended shelf life
of the products, and
b. food safety effects by eliminating potential

Heat treatment in food production

M ea t
products
Types of heat treatment:
1) Heat treatment at temperatures below 100C,
mostly in the temperature range of 60 to 85C, also
called pasteurization or simply cooking.
2) Heat treatment at temperatures of above 100C,
also called sterilization.

Heat treatment in food production

M ea t
products
The difference between the two groups of heat
treated meat products lays in their microbial status
achieved, which determines how these products can
be stored
after
thermal treatment:
Cooked
or pasteurized
products still contain a
certain amount of viable or living
microorganisms. Their renewed growth in the
fnished and stored product can only be prevented
by applying low temperatures. e.g.) pasteurized

Heat treatment in food production

M ea t
products
The difference between the two groups of heat
treated meat products lays in their microbial status
achieved, which determines how these products can
be stored
afterproducts
thermalare
treatment:
Sterilized
produced free of viable
microorganisms and can therefore be stored
under ambient temperature (shelf stable).
Practically all meat products in hermetically
sealed containers (tin cans, glass jars, retortable

Heat treatment in food production

MICROVAWE Cooking

Alternative
Method

Microwaves are
electromagnetic waves with
frequencies ranging between
300 MHz and 300 GHz,
generated by an
electromagnetic feld directly
applied to the foodstuff to be
processed.

That is
all.

Thank
you!