FOOD PROCESSING &

PRESERVATION
STRATEGIES
f5
CARA PENGOLAHAN
1. Fisik :
a. suhu (tinggi sekali : sterilisasi)
(tinggi tdk sekali : pasteurisasi,
pengeringan)
(suhu rendah : rendah sekali
(freezing : dibawah 0), rendah tdk sekali
(chilling, cooling)
b. Pengaturan udara terkendali
- Tinggi sekali (CAS)
- Tidak sekali (MAS)
c. Kombinasi antara suhu dan udara


The Barrier or Hurdle Concept
A barrier or hurdle is a processing step or
ingredient that protects the product from
causing food borne disease
Preservation Approaches
Add heat
Remove heat
Remove water
Reduce pH
Add preservatives
Fermentation
Packaging
Heat-processed foods
Pasteurized
Commercially sterile retort and aseptically packaged



Blanched
Hot-filled
Microbial destruction by heat: D-value, F
0

High vs. low acid foods
12-D process for low acid foods

Blanching
If not blanched, enzyme activity can occur even
under refrigerated, frozen and dried conditions.
Enzymes can also be active during the come up
time for retorted canned products.

Primary purpose: inactivate specific enzymes within
a solid food product to improve quality.
Enzymes can cause
Off-flavors Vitamin loss
Color loss Texture softening
Blanching
Process: Heat the product using boiling water or
steam until thoroughly heated.
Most frequently used for processed fruits and
vegetables.
Will reduce the population of vegetative cells.
Safety of product depends on secondary barrier.
Hot-filled foods

Product is heated ( typically 180F)
- Mild heat treatment kills some vegetative cells
Product is filled into container
On cooling of the container, a vacuum is formed
Anaerobic environment prevents growth of
some microorganisms
Dependent upon another barrier to make the
product safe
Hot-filled foods

Multiple barriers to provide safety
Mild heat treatment & anaerobic
environment
+
Low pH or
Low water activity or
Addition of antimicrobial agents
Typical hot-filled foods
Jams and Jellies (low pH and low a
w
)
Syrups (low a
w
)
Dessert sauces (low a
w
)
Other sauces or juices (low pH or low a
w
)
Hot-filled foods after opening
Molds and some yeasts will not grow
because of anaerobic conditions as long as
container is sealed
After opening
Generally advised to refrigerate
Anti-microbial agents can be used to extend
shelf life after opening

Heat processing
Pasteurization
Hot-filling
Blanching
Commercial
sterilization

161F (71.5C), 15 s
or equivalent
212F (100C)
(higher temps for low acid)
~ 180F (82C)
212F (100C)
short time
Process
Temp. range
Additional
barrier
required?
yes
no
yes
yes
Preservation Approaches
Add heat
Remove heat
Remove water
Reduce pH
Add preservatives
Fermentation
Packaging

Removing water
Remove water that is available for microbial
growth.
Bound vs. free water:
Molecules and ions in foods bind some water,
making it unavailable for other reactions. Free
water is not bound and is available.
Total water content = bound + free water
Water activity
Water activity (a
w
) is a measurement of the free
water.
a
w
= Relative humidity of the product


Most bacteria cant grow below a
w
= 0.85
Most yeasts & molds cant grow below a
w
= 0.65
Relative humidity of pure water
Reducing water activity
Drying or concentrating: remove water from the
food
drying with heat - evaporation
freeze-drying sublimation
concentration by evaporation
concentration by filtration

Add solutes to the food: Bind free water:
Sugar, salt, proteins, and others

Water activity and microbial growth
Most bacteria cant grow below a
w
= 0.85
Most yeasts & molds cant grow below a
w
= 0.65
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Water activity
1.0 0.8 0.7 0.6 0.5 0.4 0.3 0.2 0.1 0.0 0.9
Typical water activity of some foods
0.95 fruits, vegetables, meat, fish, milk
0.91 some cheeses, ham
0.87 salami, pepperoni, dry cheeses, margarine,
0.80 fruit juice concentrates, sweetened condensed milk, syrups,
flour, rice, high sugar cakes
0.75 jam, marmalade
0.65 oatmeal, fudge, marshmallows, jelly, molasses, sugar, nuts
0.60 dried fruits, honey
0.50 dried pasta, dried spices
0.30 cookies, crackers
0.03 dry milk, dehydrated soups, corn flakes
A
w
examples