STKM1012

BASIC FOOD SCIENCE & NUTRITION

FOOD PROCESSING
TECHNOLOGY
Dr Noor Soffalina Sofian Seng
INTRODUCTION

Food science is a discipline

concerned with all technical
It is considered one of the
aspects of food, beginning
agricultural sciences, and is
with harvesting or
usually considered distinct
slaughtering, and ending
from the field of nutrition
with its cooking and
consumption.

FOOD PRODUCTION

• three-part: input, process and output

FOOD PROCESSING

set of techniques to transform raw ingredients into

food

to transform food into other forms for consumption

takes clean, harvested crops or slaughtered and

butchered animal products -> produce attractive,
marketable and often long-life food products

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Annual Review

WHY PROCESS FOOD?

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 WHY PROCESS FOODS???

Extend shelf life - preservation

Maintain or improve sensory properties

Maintain or improve nutritive properties

Increase variety – more choices

Ensure safety

Convenience
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Special needs – diet, disease, religion, belief etc

FOOD PROCESSING
• PRIMARY PROCESSING • SECONDARY PROCESSING

• conversion of raw materials into • primary product is changed to

food commodities another product
• conversion of raw materials into • primary product is changed to
food commodities another product
• Eg: milling wheat into flour • Eg: turning wheat flour into bread

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Raw material Extraction &
Size reduction
preparation separation

Mixing, Minimal
Food
forming & processing
biotechnology
coating methods
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 R A W M AT E R I A L P R E PA R AT I O N

Cleaning food, Sort according Remove skin of

removes dirt, to size fruits,
contamination vegetables
SORTING/
WASHING GRADING
PEELING

FOOD BIOTECHNOLOGY 7

Fermentation Microbial Functional Genetic

technology enzymes foods modification

F E R M E N TAT I O N

• breakdown of carbs like starch and sugar by

bacteria and yeast and an ancient technique of
preserving food
FERMENTATION

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 Use of high temperatures to destroy enzymes and
microorganisms but may reduce quality and/or safety of food.

Heat/ thermal processing is a process of heating food products

to achieve safety levels.

H E AT O R T H E R M A L
PROCESSING

Using hot air

Using steam
or heated
or hot water
surface

Direct or
Using hot
Radiated
oils
Energy
 Blanching

Industrial
cooking

Using steam
Pasteurisation
or hot water

Heat
sterilisation

Evaporation
and distillation

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 A mild heat treatment that primarily
destroys enzymes and reduces microbial
load (does not necessarily kill
pathogens), further preservation
methods needed to extend shelf life.
Example: Vegetables, frozen, canned
BLANCHING • Plunged into boiling water
• 70 - 100oC
• removed after a brief, timed interval
• Plunged into iced water/cold water
• Sometimes steam is used

1. Inactivate enzymes: Metabolic, maintain

color, texture, flavor and nutritive value

2. Lower microbial load (combination of

rinsing action and heat)

3. Aids in packaging – wilts vegetables and

removes respiratory gases

4. Removes dirt, leaves, etc.

5. Aids in peeling
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PA ST E U R I S AT I O N

• heat treatment used primarily to destroy pathogenic organisms and

enzymes as well as reduces microbial load.
• Requires an addition preservation method to extend shelf life
(example: refrigeration, drying).
• Used for milk, liquid eggs, fruit juices and beer.

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 PA S T E U R I S AT I O N
LTLT
• Temp.↓, Time ↑
• 65ºc, 30 Min followed by
cooling
• Shelf-life: < 7 Days
HTST UHT
• Temp. ↑, Time↓ • Temp. Extremely ↑,
Time Extremely ↓
• 72ºC, 15 sec followed by
cooling • 138ºC, 3 sec followed by
cooling
• shelf-life: 10 – 21 days
(less damage to nutrient • shelf-life : 1-6 months
composition and sensory (less damage to nutrient
characteristics compared composition and sensory
to LTLT) characteristics compared
to LTLT) and HTST)

The basic structure of a plate heat exchanger consists of stainless steel plates,
with different pressed patterns (for turbulence), stacked together.
Each of these plates are surrounded with gaskets to control the flow of the
fluid.
The arrangement of these gaskets is such that it allows only one type of fluid ,
milk (to be heated) to spread over one plate, while the other type of fluid , say
hot water, spread over the plate adjacent to it.

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COMMERCIAL STERILISATION –
A severe heat treatment that destroys pathogenic and many
microorganisms that could spoil food E.g. Clostridium botulinum. Extend
shelf life, room temperature stable. (Canned foods)
-retort processing

STERILISATION - A very severe heat treatment that destroys all

microorganisms.

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FACTO R S I N F LU E N C I N G C H O I C E O F
H E AT T R E AT M E N T S

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Type of Level of Heat Heat Packagin Size of Sensory

food contami resistance penetrat g container qualities
of
(pH) nation ion material desired
organisms
or
enzymes

pH
• Low acid: 5.0 - 6.8. (Meat, dairy, vegetables)
• Medium acid: 4.6 - 5.0. (Soups, vegetables)
• Acid: 3.7 - 4.5. (Fruits)
• High acid: 2.3 - 3.6. (Citrus fruits, berries)

In medium & low acid (>4.5 pH) foods, the canning process is designed to kill
Clostridium Botulinum.

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Using hot air or
heated surface

Dehydration

Smoking

Baking and
roasting

Extrusion
cooking

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 D E H Y D R AT I O N

• Dehydration (or drying- the application of heat under

controlled conditions to remove the majority of the water by
evaporation
• or in the case of freeze drying by sublimation.
• extend the shelf life of foods by a reduction in water activity
• inhibits microbial growth and enzyme activity, but the
processing temperature is usually insufficient to cause their
inactivation.

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 DRUM DRYER

01 02 03 04 05
More efficient Lower nutrient Cost about Products: To produce
than hot air loss equal with air potato pastes solid or semi
& slurries solid products

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 HOW?

LIQUID  POWDER

MILK  MILK POWDER

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 S P R AY D RY E R

01 02 03 04 05

Low nutrient More Good Use only for Products:

loss expensive control/effici liquids milk
than drum or ency
air drying
Using hot
oils
Frying

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PROCESSING BY REMOVAL
O F H E AT

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Chilling Freezing

Freeze drying
& freeze
concentration

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 minimum adverse effects
gentle method of food on the taste, texture and Ilimited contribution
preservation the nutritional value of towards preserving food
foods

extend the shelf-life by a
few days
a group of
microorganisms called
not the sole means of
psychrophilic which will
preserving the food
grow at refrigerated
temperatures.

R E F R I G E R AT I O N / C H I L L I N G

Refrigeration and freezing are used on almost all

foods:
meats, fruits, vegetables, beverages, etc.
 LO W T E M P E R AT U R E P R O C E S S

Field of application
-1° C to + 1°C - fresh fish, meats, sausages and ground meats, smoked meats and fish
0°C to + 5°C - pasteurized canned meat, milk and milk products, prepared salads,
baked goods, pizzas, unbaked dough and pastry
0°C to + 8°C - fully cooked meats and fish pies, cooked or uncooked cured meats,
butter, margarine, cheese and soft fruits
8°C to 12°C in the wine industry. The must is kept at this temperature between 6
and 24 hours.
FREEZING

Does not sterilize food.

Extreme cold (0 - -18oC)

Stops growth of microorganisms

slows chemical changes, such as enzymatic
reactions.

unit operation - temperature of a food is reduced below its

freezing point

and a proportion of the water undergoes a change in state

to form ice crystals

immobilization of water to ice

concentration of dissolved solutes in unfrozen water lower

the water activity (aw) of the food

Preservation is achieved by a combination of low

temperatures, reduced water activity and, in some foods,
pre-treatment by blanching.
ADVANTAG E S OF FRE E Z ING

Many foods can be frozen.

Natural color, flavor, and nutritive value retained.

Texture usually better than other methods of food preservation.

Foods can be frozen in less time than they can be dried or canned.

Simple procedures. Adds convenience to food preparation

Proportions can be adapted to needs unlike other home

preservation methods.

Frozen food can be kept for a very long period of time. Usually
about 3 months.

D I S A D VA N TA G E S O F F R E E Z I N G

Texture of some foods is undesirable because of freezing process.

Initial investment and cost of maintaining freezer is high.

Storage space limited by capacity of freezer

 FREEZING
Cold air
The use of cold air blasts or
other low temperature gases
coming in contact with the food,
e.g. blasts, tunnel, fluidized bed,
spiral, belt freezers.
Indirect contact
Indirect contact freezing, e.g.
plate freezers, where packaged
foods or liquids are brought into
contact with metal surfaces
(plate, cylinders) cooled by
circulating refrigerant (multi-
plate freezers).
Direct immersion
Direct immersion of the food
into a liquid refrigerant, or
spraying liquid refrigerant over
the food (e.g. liquid nitrogen,
and freon, sugar or salt
solutions).
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Packaging Storage

Handling &
Distribution

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