world food day

ROLE OF FOOD PROCESSINGONWORLD FOOD DAY. : 

ROLE OF FOOD PROCESSINGONWORLD FOOD DAY. By- PRACHI R. JOSHI. M.Sc (II) Food Science And Nutrition.

Introduction to Food processing : 

Introduction to Food processing It is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms, for consumption by humans or animals either in the home or by the food processing industries.

HISTORY : 

HISTORY Food processing dates back to the prehistoric ages when crude processing incorporated slaughtering, fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking). :Salt-preservation was common for foods that constituted warrior and sailors' diets, up until the introduction of canning methods. :Greek, Egyptian and Roman tried and tested processing techniques remained essentially the same until the advent of the industrial revolution.

Modernization…. : 

Modernization…. Modern food processing technology in the 19th and 20th century was largely developed to serve military needs. In the 20th century, World War II, the space race and the rising consumer society in developed countries (including the United States) contributed to the growth of food processing with such advances as spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colouring agents, and preservatives such as sodium benzoate

Sources of Food. : 

Sources of Food. Agriculture: Cereals,pulses,legumes, fruits and vegetables. Flowers: Oriental dishes make use of daylily buds and the Romans used mallow, rose and violets. Asian Indians use rose petals in many recipes. Forest plants:Herbage and browse (leaves, twigs and buds) as a secondary major source. Herbal plants are also used as a source of food.

Common food processing techniques include: : 

Common food processing techniques include: Removal of unwanted outer layers, such as potato peeling or the skinning of peaches. Chopping or slicing e.g. diced carrots. Mincing and macerating Liquefaction, such as to produce fruit juices. Fermentation e.g. in beer breweries. Emulsification. Cooking, such as boiling, broiling, frying, steaming or grilling.

CONTINUED….. : 

CONTINUED….. Deep frying Baking Mixing Addition of gas such as air entrainment for bread or gasification of soft drinks Proofing Spray drying Pasteurization Packaging.

Processing Methods : 

Processing Methods Divided into two main categories- I. Chemical; II. Physical; III.Mechanical.

Chemical Processing Methods : 

Chemical Processing Methods Intermediate Moisture Foods (IMF): reduces the availability of the water for deteriorative reactions. It possess water activities that range from 0.6 to 0.85. :enables the food to be stable at room temperature, because the growth of most micro-organisms is inhibited. Water Activity (aw): It is the availability of water for microbial, enzymatic, or chemical activity that determines the shelf life of foods. This water availability is measured as water activity (aw).

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Addition of Chemicals: The addition of some chemicals inhibits microbial growth in foods. :It include preservatives. Salt, sugars, wood smoke and some spices :It also inhibit the growth of micro-organisms. PH Control: Foods can be broadly categorized on the basis of their pH as high acid, acid, medium acid or low acid. :It determines food stability with respect to microbial spoilage.

Physical Processing Methods : 

Physical Processing Methods Sterilization (Retorting) :Sterilization destroys all pathogenic and spoilage micro-organisms in foods and inactivates enzymes by heating. Pasteurization: Pasteurization is the process of heating a food-usually a liquid-to or below its boiling point for a defined period of time. The purpose is to destroy all pathogens, reduce the number of bacteria, inactivate enzymes and extend the shelf life of a food product. :Foods with a pH of less than 4.6, such as milk and spaghetti sauce, can be pasteurized.

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Blanching: is a slight heat treatment, using hot water or steam, that is applied mostly to vegetables before canning or freezing. :it is used before freezing to inactivate enzymes present that cause deteriorative reactions to foods during frozen storage. Microwaving: Microwave ovens uses electromagnetic radiation to excite water molecules in food. Heat is produced within the food by the friction of water molecules, which spreads to the centre of the food by conduction.

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Frying: . The fat that is absorbed by the food product varies from 10 percent to 40 percent, depending on the time the food is immersed in the oil. Continuous fryers are often used in the food industry. Refrigeration: It controls the growth of micro-organisms in foods. This lowered temperature also reduces the respiration rate of fruits and vegetables, which retards reactions that promote spoilage. Freezing: During freezing, the water in food forms ice crystals. The rate of this phenomenon has a big impact on the quality of frozen foods- Slow freezing, and rapid freezing. Irradiation :is the controversial process of applying low doses of gamma radiation to food products.

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Evaporation :is the partial removal of water from liquid foods by boiling. Dehydration-or drying- is the nearly complete removal of water from solid foods. One of the oldest methods of food preservation, it was traditionally carried out by the sun. Spray drying and freeze drying are two drying methods used widely today. Emulsion is a system containing two liquid phases that don't mix. . Generally there are two types of emulsions: oil in water (O/W), water in oil (W/O) Homogenization is used to stabilize an emulsion.

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Extrusion is the process in which a food is compressed and worked to form a semi-solid mass. Hurdle technology: It is a way for food processors to employ only mild preservation techniques to their food products. Some of the more common hurdles include: pasteurization; water activity (aw); salt; blanching; freezing; modified atmosphere packaging(MAP); pH; preservatives; refrigeration; and irradiation.

Newer technologies: : 

Newer technologies: Post harvest handling of fresh fruits and vegetables: -Increased demands for exporting of fruits and vegetables; -Need of export oriented exotic fruits and vegetables is more. -Exporting the fresh horticulture produce by meeting their quality standard. -So there is need of maturity std. and residential value insecticides and pesticides.

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Temperature is the single most important factor in maintaining quality after harvest. Refrigerated storage retards the following elements of deterioration in perishable crops: aging due to ripening, softening, and textural and color changes; undesirable metabolic changes and respiratory heat production; moisture loss and the wilting that results; spoilage due to invasion by bacteria, fungi, and yeasts; undesirable growth, such as sprouting of potatoes.

SO……….. : 

SO……….. Postharvest handling is the final stage in the process of producing high quality fresh produce. Being able to maintain a level of freshness from the field to the dinner table presents many challenges. A grower who can meet these challenges will be able to expand his or her marketing opportunities and be better able to compete in the marketplace.

“INVENTIONS IN FOOD TECHNOLOGIES” : 

“INVENTIONS IN FOOD TECHNOLOGIES” Vaccumization technology Osmo-Vac dehydration: (in hypertonic soln and then drying at low temperature) Packaging: Modified atmospheric technology: is a technique used for prolonging the shelf-life period of fresh or minimally processed foods.

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In this preservation technique the air surrounding the food in the package is changed to another composition. This way the initial fresh state of the product may be prolonged. Gases:The atmosphere in an MA package consists of N2, O2, CO2. It is the altered ratio of these gases that makes a difference in the prolongation of shelf life. By reducing the O2-level and increasing the CO2-level, ripening of fruits and vegetables can be delayed, respiration and ethylene production rates can be reduced, softening can be retarded and various compositional changes associated with ripening can Be slowed down.

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Use of breathing films: Co2 is passed out through package respiration, delayed ripening and senescence and deterioration of fresh fruits and vegetable. Use of grape guard like pads in package: in grapes,mangoes,banana microbial spoilage in package is totally arrested so shelf life is extended. Use of in-package gases: e.g.N2 flushing Aseptic packaging (tetra pack): shelf life is extended by inhibiting entry of micro organisms. Vaccumization technique: Air is removed by vacuum process. Pre-cooling of fresh fruits: e.g. grapes, mangoes, banana, litchi,banana.

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-Retort pouch technology: The retort pouch is a flexible laminated food package that can withstand thermal processing. It has the advantage of offering the shelf stability of metal cans, coupled with the texture and nutrient value associated with frozen foods. -The retort pouch has been considered the most significant advance in food packaging since the metal can, and has the potential to become a feasible alternative to the metal can and glass jar.

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Malting (Sprout - flour) Instant use food products. Hormonal treatment: given for delaying the ripening process. Enhancing ripening of fruits: in this, ethylene gas,gibrallic acid, napthalic acetic acid checks the ripening process and malic hydroxide is used to inhibit sprouting of potato, onion and garlic.

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Incorporation of ethylene gas: What is Ethylene Gas? -Ethylene gas (C2H4) is a natural ripening hormone produced by fruits and vegetables and flowers. -Ethylene gases that are contained or trapped in storage areas cause fruits to prematurely ripen and decay and vegetables & flowers to fade and wilt. Why is Ethylene exposure a problem? -When plants are exposed to ethylene gases they react by producing more themselves. This process is called “autocatalytic” ethylene production.

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Concentrations of ethylene ranging from a few parts per billion (ppb) to a few parts per million (ppm) can cause destruction to such as: • Premature Ripening and Decay ( fruits and vegetables) • Russet Spotting (leafy vegetables and eggplant) • Loss of Color ( cucumbers, broccoli, peppers, squash, Brussels sprouts) • Odor (garlic and onions) • Wilting (vegetables and flowers) • Scald and Loss of Crunch (apples) and rind breakdown (citrus) • Bitterness (vegetables) • Early Sprouting (root vegetables)

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Extend-A-Life Filters : Reduce the Amount of Spoilage/ Shrink Extend Shelf Life Maintain the highest level of Food Quality Fresher = Higher Nutrients & Vitamin Content Reduce the Risk of Food Born Illness Claims. Customer Satisfaction with Appearance, Taste and overall Freshness Improve Profit Margins / Save $ Money Controlling the destructive properties of ethylene gases post harvest will extend the life cycle of fruits, vegetables, and flowers during transport and storage.

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Vapouring treatment : for reducing the micro flora. Refrigerated vans: are used for transportation of fresh fruits and vegetables. Maintenance of precooling tech: Removes filled heat and lowers temperature of fresh commodity and store at critical temperature in cold storage. Use of chemicals like KMNO4 pads or Co2 cages: for removal of ethylene gas.

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Pressure treatment: It has got capacity to inactivate pathogenic microorganisms with minimal heat treatment and keeping nutritional and sensory qualities maintained. Advantages: minimal heat damage problems; retention of freshness; sensory attributes; no vitamin C loss; maintains shelf life of the product; thereby resulting in value added products.

Vacuum Packaging- : 

Vacuum Packaging- It is a technique in which the air from head space and that is between the food materials should have negligible gas transmission rate to enable retention of the vacuumized condition In an oxygen free environment like vacuum packaging product, the spoilage causing bacteria do not multiply very fast so the loss of food quality is slowed down the resultant product remained in a good conditions for considerable period.

FOOD PRODUCT QUALITY: : 

FOOD PRODUCT QUALITY: Physical properties: color, appearance, weight Proximate analysis: water, protein, CHO, Fat Nutritional quality: amino acids, fatty acids, PER Microbial quality: TPC, E.Coli ,Salmonella etc. Sensory quality: Flavour, texture, taste etc. Toxicological quality: Aflatoxins,metal toxicants... Packaging quality: as per packaging laws. Aesthetic quality: Socially accepted product Shelf life quality: storage life,retention quality attributes. Cost benefit ratio

QUALITY CONTROL: : 

QUALITY CONTROL: Involves: Confirming to standards and specification of the project; Issuing manufacturing instructions; Setting in process specifications; Sample collection and testing; Record keeping and reporting; Inspections and managing consumer complaints.

QUALITY ASSURANCE: : 

QUALITY ASSURANCE: It is focused on manufacturing of foods, covering the activities of planning, purchasing, production, packaging, inspection & testing, distribution and customer service. It creates awareness among process personnel regarding quality audits and monitors the processing conditions.

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Assurance: -Manufacturer: raw material plant, machinery, process man power, marketing waste disposal, quality checking etc. -Consumer: packaged quality food, nutrition aspect, ingredients, date of mfg, best before, MRP, health benefits, license, vegetarian logo, eco friendly packaging etc.

FUNCTIONS: : 

FUNCTIONS: Managing GMP; Managing GLP; Managing a safety programme; Assuring quality of raw materials; Assuring the quality and traceability of finished products.

Total quality management : 

Total quality management It is an integrated urbanizational approach in delightening customers (both internal and external) by meeting their expectations on a continuous basis through every one involve with the organization working on continuous improvement in all products services and processes along with proper problem solving methodology.

BENEFITS: : 

BENEFITS: Greater competitive advantage; Financial saving due to avoidance of internal failure and lost opportunities.

HAZARD ANALYSIS AND CRITICAL CONTROL POINT : 

HAZARD ANALYSIS AND CRITICAL CONTROL POINT It is worldwide recognized systematic and preventive approach that addresses biological ,chemical, physical hazards through anticipation and prevention rather than through end product inspection and testing.

SAFE QUALITY FOOD : 

SAFE QUALITY FOOD It is an integrated food safety and quality management protocol designed specifically for the food sector with application at all means in food supplied chain. It encapsulates completely the CODEX alimentations HACCP guidelines and are based on HACCP and ISO 9000:2000 series of quality std.

BENEFITS : 

BENEFITS Builds a confidence and trust between retailers and suppliers. Helps producers and manufacturers to demonstrate due diligence and compliance with regulatory and product traceability requirement. Gain an advantage for supplier over non certified competitor to increase profit.

IMPORTANCE OF FOOD PROCESSING: : 

IMPORTANCE OF FOOD PROCESSING: To prevent spoilage; Continuous and ready to eat foods. Makes food stable and safe; Availability round the year, at any place; Facilitate transport; Improve palatabilty,nutritional value, taste. Improves value of foods; Avoid glut in market; Reduce post harvest losses; Hygienical,quality assured product.

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THANKING YOU!!!