Food Processing

BE Food Engineering

Dr. Jawaad Ahmed

Fermentation
 • Fermentation is a metabolic process that produces
chemical changes in organic substrates through the action
of enzymes.
• Fermented products include baked products, alcoholic
drinks, yoghurt, cheese and soy products among many
others.

The main advantages include:

Fermentation • Use of mild conditions of pH and temperature
• Nutritional properties and sensory characteristics of the
food
• Production of foods which have flavours or textures that
cannot be achieved by other methods
• Low energy consumption due to the mild operating
conditions
• Relatively low capital and operating costs
• Relatively simple technologies.

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
 The main advantages of enzymes are:

Use of • Highly specific and controlled changes to foods

• Minimal loss of nutritional quality
enzymes • Lower energy consumption than corresponding chemical
reactions
• Production of new foods

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
 The main factors that control the growth and activity of
microorganisms in food fermentations are:
• Availability of carbon and nitrogen sources, and any
Factors specific nutrients required by individual micro-organisms
• Substrate pH
affecting • Moisture content

fermentation • Incubation temperature

• Redox potential
• Stage of growth of microorganisms
• Presence of other competing microorganisms.

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
 Batch culture
In batch culture the growth of micro-
organisms can be described by a number of
phases

ln 𝐶𝑏 = ln 𝑐0 + 𝜇𝑡

Where Co original cell concentration, cb cell

concentration after time t, (biomass
produced), µ(h-1) specific growth rate andt
(h) time of fermentation.

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
 • Cultures in which cell growth is limited by the substrate in
batch operation have a higher productivity if the substrate
is added continuously to the fermenter, and biomass or
products are continuously removed at the same rate.
Continuous • Under these conditions the cells remain in the logarithmic
phase of growth.
culture • The rate at which substrate is added under such‘steady
state’ conditions is found using:
𝐹
𝐷=
𝑉
D is dilution flow rate (h-1), F is the substrate flow rate (L/h),
and V is the volume of the fermentor (L)

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
 • Micro-organisms that produce a single main by-product
are termed homofermentative

Types of food • Whereas those that produce mixed products are

heterofermentative.

fermentations Main products are organic acids and those in which ethanol
and carbon dioxide are the primary products.

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
 Lactic acid
fermentations
• The sequence of lactic acid
bacteria in a fermentation is
determined mainly by their
acid tolerance.

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
Meat and
fish
products

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
Vegetables

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
 Maize, Cassava, and
Sorghum
• Maize kernels → Soaked for 1–3 days → milled and formed into a dough
→ hydrolyse starch and initiate lactic acid production → Cooked to form
a thick porridge within 1–2 days.
• Cassava is grated and the pressed pulp → to produce lactic and formic
acids and to reduce the pH from 5.9 to 4.0 → The increased acidity
promotes the growth of Geotrichumspp., and detoxifies the cassava by
releasing gaseous hydrogen cyanide by hydrolysis of the cyanogenic
glycosides present in the cassava.
• Aldehydes and esters produced by Geotrichumspp. give the
characteristic aroma and taste to the product.
• The fermented cassava is dried to a granular flour with a shelf life of
several months. The fermentation therefore alters the eating quality,
and preservation is achieved by drying.

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
 • Milk
•
Other •
Baked products
Vinegar and other food acids
products •
•
Cocoa and coffee
Soyproducts

Source: Fellows, P. J. (2009). Food processing technology: principles and practice. Elsevier.
Equipment

Source: Fellows, P. J. (2009). Food processing technology: principles and practice.

Elsevier.
 Effects on foods
Changes in
• Proteins and carbohydrates
• Flavour and aroma.
• Aroma
• Colour
• Nutrition value

Source: Fellows, P. J. (2009). Food processing technology: principles and practice.

Elsevier.
Good Manufacturing
Practices
 Good Manufacturing Practices

Food safety
Hazard Analysis Critical Control
programme Point Plan

Sanitation Standard Operating

Plan
 • Quality Management
• Sanitation and hygiene
• Validation
• Complaints and recalls
• Self Inspection and quality audits
GMP • Personnel
components • Premises
• Equipment
• Materials
• Documentation
• Good Practices in production and quality control