PENGOLAHAN & PENGAWETAN MAKANAN

Yosfi Rahmi Prodi Ilmu Gizi FK UB 2021 1

 Perpindahan Panas
 Thermal Death Time
 Pasteurisasi
 Efek pasteurisasi terhadap makanan

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Pengolahan dengan menggunakan panas:
Pengolahan yang menggunakan panas
yang terkontrol:
- Pasteurisasi

- Sterilisasi

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 Proses dinamis
 Perpindahan secara spontan
 Tergantung pada perbedaan suhu pada dua
komponen/sel
 Selama pengolahan terjadi perubahan suhu
 terjadi perubahan perpindahan panas

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3 metode:

1. Konduksi,
2. Konveksi dan
3. Radiasi

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1. KONDUKSI:
Heating of solids; Slow heating;
Heating of fixed molecules in a
row.
Examples: spoon in sauce pan;
Solid pack pumpkin in a can.
2. KONVEKSI:
Faster heating of liquids and gas;
Hot liquids and gasses raise, cooler
portions sink, creating a flow or
current.
Examples: forced air heating in
houses; Canned juices. Air vs. liquid
heating - liquid faster.
3. RADIASI:
Electromagnetic waves. Two general types:
a. Heat radiation from a heat source.
Flames: campfire and marshmallows, hot dogs,
hamburgers, BBQ. Infrared.
b. No heat radiation that causes the food to heat up
Microwaves
Irradiation that does not transfer heat: Gamma
rays, x-rays, electrons (E-beam), Ultraviolet).
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 What causes spoilage to a given product?
 Micro-organisms and enzymes are
inactivated by heat
 How much heat is required to inactivate
these spoilage agents
 Inactivation of micro-organisms and
enzymes are time and temperature
depended
  Temperature =  inactivation
 At a given temperature (e.g. 1210C) and at
a constant time interval (e.g. 1 minute) the
fractional reduction / inactivation is a
constant
 It means that in theory you will not have
complete destruction
 10,000 live cells
90% Time = 1 min. 90% reduction
Reductio 9,000 dead
n
1,000 live cells
99% Time = 1 min. 90% reduction
Reductio
900 dead
n
100 live cells
99.9%
Time = 1 min. 90% reduction
Reductio
n
90 dead
99.99%
10 live cells
Reductio Time = 1 min. 90% reduction
n 9 dead
1 live cell
99.999% Time = 1 min. 90% reduction
Reductio
0.9 dead
n
0.1 live cells
 The rate of destruction is related to
 Initial load
 Temperature
 Time of heating
 Type of product
 Type of package
 Size of package
 The safe limit of viable spoilage agent
 For C. botulinum it must be from 1012 to 1
Time (min)
 Construction of the TDT curve
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 What is the point of all this?
 Ability to compute how long you need to
process a product
 Determine if the product has been adequately
processed
 Determine the time required to process a
product at a different temperature
Definition:
A relatively mild heat treatment, usually
performed below 100oC, which is used to
extend the shelf life of food for several days
(ex: milk) or for several months (ex: bottled
juice)

Usually used for milk, liquid eggs, fruit juices

and beer

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Pasteurisation of Milk
- Holding method (30 mins 65oC)
- High temperature short time (HTST) (71.7oC for
15-16 s)

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Food Main Purpose Sub purpose Min processing
Fruit juice Enzyme Destruction of 65 oC for 30 min; 77
inactivation spoilage mo oC for 1 min; 88oC

for 15 s
beer Destruction of - 65-68 oC for 20 min
spoilage mo and ; 72-75oC for 1-4 min
residual yeast at 900-1000 kPa
Milk Destruction of Destruction of 63 oC for 30 min;
patogents spoilage mo and 71.5oC for 15 s
enzymes
Liquid egg Destruction of Destruction od 64.4oC for 2.5 min;
patogents spoilage mo 60oC for 3.5 min
Ice cream Destruction of Destruction od 65 oC for 30 min; 71
patogents spoilage mo oC for 10 min; 80oC

for 15 s

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PLATE HEAT EXCHANGER
 PASTEURISER

1. Regeneration
2. Heating
3. Cooling
 Colour, flavour and Aroma
Colour deterioration in fruit juices  enzymatic browning by
polyphenoloxidase that is promoted by oxygen  prevent by
deaerated prior to pasteurisation
The different whiteness of raw and pasteurised milk is due to
homogenisation, NOT pasteurisation
A small loss of volatile aroma compounds

 Vitamin loss
Losses of Vit C and carotene in fruit juices  minimize by deaeration.

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  UHT treatment, but not
pasteurization, can reduce
the nutritional quality and
function (or bioactivity) of
milk lipids, leading to a
loss of positive effects on
human health.
 PM represents a safer and
healthier alternative for
consumers who usually
drink RM and UM,
respectively.

raw (RM), pasteurized (PM, 85°C for 15 s),

and indirect UHT-treated (UM, 135°C for 15 s)
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 https://www.youtube.com/watch?v=v2QWW
tQEezQ&t=301s

 https://www.ift.org/news-and-
publications/food-technology-
magazine/issues/2016/august/columns/proce
ssing-radio-frequency-processing-of-food

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 Pasteurisasi dapat mematikan mikroba
patogen sehingga produk aman untuk
dikonsumsi
 Berbagai metode pasteurisasi dilakukan
untuk mengetahui metode mana yang tepat
untuk suatu produk

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 Fellows, P.J, 1990, Food Processing Technology: Principles
and Practice, England, Ellis Horwood Limited
 https://www.sciencedirect.com/science/article/pii/S1466856
420303088#bbb0055
 https://www.sciencedirect.com/science/article/pii/S00220302
19310604
 https://www.sciencedirect.com/science/article/pii/S09567135
19306413
 https://www.ift.org/news-and-publications/food-
technology-
magazine/issues/2016/august/columns/processing-radio-
frequency-processing-of-food
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