STM3106

Principles of Food Processing and

Preservation
 INTRODUCTION
 History of Food Processing
 Stone age

 Napoleon (1800’s) : Canning

 Louis Pasteur (1800’s) : Pasteurization

 Clarance Birdeye (1930): Modern

Frozen foods
Clarence Birsdeye
Clarance Birdeye(1830)
Napoleon (1810)

Nicholas Appert
What are the foods?
 Food Processing?
 Methods/ techniques
 Transform from raw to processed food –
suitable for consumption
 Involve activities..eg:?
Why Process?
 ….
 What is Food Preservation?
 Food preservation involves action taken to
maintain food with the desired properties or
nature for as long as possible.

Why Preserve?
 To extend shelf life
 To produce value-added products
 To provide variation in diet
 HOW TO PRESERVE FOOD???
AVOID
 INHIBITION INACTIVATION RECONTAMINATION
 Low-T storage – Sterilization – Packaging
 Reduction of aw – Pasteurization – Hygenic
 Decrease of O2 – Radiation processing
 Increase of CO2 – Electrifying – Hygenic storage
 Acidification – Pressure treatment – Aseptic processing
 Fermentation – Blanching
 Adding preservatives – Cooking
 Freezing – Frying
 Surface coating
 Structural
modifications
 Chemical
modifications
 Gas removal
 Method of Food Preservation
 Dehydration
 Low temperature
 Refrigeration/chilling
 Cook-chill
 Freezing
 Cook-freeze
 High temperature (wet heat)
 Blanching
 Pasteurization
 Canning
 Cooking (boiling, steaming, stewing and poaching)
 High temperature (dry heat)
 Sun drying, smoking
 Cooking (baking, roasting, grilling)
 Controlled atmosphere storage/packaging
 (CAP/ MAP)
 Fermentation
 Irradiation
 Chemical preservatives
 …
 Food processing methods
 Removal of unwanted outer layers, such as
potato peeling or the skinning of peaches
 Chopping or slicing, such as to produce
diced carrots
 Mincing and macerating
 Liquefaction, such as to produce fruit juice
 Fermentation, as in beer breweries
 Emulsification
 Food processing methods
 Cooking, by methods such as baking,
boiling, broiling, frying, steaming, or grilling
 Mixing
 Addition of gas such as air entrainment for
bread or gasification of soft drinks
 Proofing
 Spray drying
 Pasteurization
 Packaging
 Advantages of Food Processing
 To sustain the seasons commodity
 Rambutan ect..

 Value added product

 yoghurt

 Food safety
 anti nutrition commodities

 Quality
 Advantages of Food Processing
(cont…)
 Easy excess
 Can be use anytime

 Options
 Diversify the forms of food

 Side products/by products*

 Wholemeal Bread

 Revenue/Pendapatan

 Jobs/career opportunities
 Disadvantages of Food
Processing
 Loss of nutritional value (vitamins, mineral, fatty
acid)
 Unproductive material production
 Acrylamide
 Acrylamide is a chemical that can form in some foods during high-
temperature cooking processes, such as frying, roasting, and
baking. Acrylamide in food forms from sugars and an amino acid
that are naturally present in food; it does not come from food
packaging or the environment.
 Nitrosoamines
 Cured meats can contain nitrosamines because meats contain
amines, and sodium nitrite, a source of nitrosating agents, is added
to cured meats as a preservative.
 Processed food – contain fats, salts, sugars…
 Cost
 Pollution
 What are the Industries players
 Food processing industries and practices
include the following:
 Cannery
 Industrial rendering (farms)
 Meat packing plant
 Slaughterhouse
 Sugar industry
 Vegetable packing plant
 Malaysian Food Industry
 From IKS/ S.M.I. to large-scale
processing for different type of
foods
 Meat products
 Dairy product
 Fish products

 Fats and oils

 Malaysian Food Industry
(samb….)
 Cereals
 Fruits and Vegetables
 Sugar and confectionary
 Animal feed
 Farm product (cofee, tea, cocoa,
spices)
 Drinks
 Trends & demands in food
Industries
 Healthy food
 Convenience
 Sustainability (source, waste, packaging)
 Cultural & lifestyle