1. Ch.1 Food Processing and Preservation Prepared by: Mohammed Sabah

2. In this course we examine the scientific methods of food processing, including the methods of fermentation, dehydration, cooling and freezing, the use of high temperature and radiation and the use of food additives. The practical part of this course comprises applications of some processing methods on local foods. Course Contents (description)

3.  Showing the methods to extend the shelf life to allow time for distribution, sales and home storage.  How to increase variety in the diet by providing a range of attractive flavours, colours, aromas and textures in food (collectively known as eating quality, sensory characteristics or organoleptic quality);.  How to provide the nutrients required for health (termed nutritional quality of a food).  How to generate income for the manufacturing company.  Defining the technology and theories for all units operations that used in food industries Course Objectives

4. After completing this course, the student should be able to: 1- Explain how the different food constituents affect the properties of the foods. 2- Explain the concept of "unit operations" in the food industry, and list the unit operations involved in the production of foods. 3- Appreciate the significance of food quality as a concept, and be aware of the food standards, and quality factors as to how they are evaluated, and their significance in formulating his decision of acceptance or rejection of a food. 4- Choose the right method and equipment for the preservation and processing of the various foods with the highest sensory, nutritional, and sanitary quality for the longest possible time. 5- Acquire the skill for producing and preserving some common foods, and identify the most important aspects of their processing and preservation.

5. Textbook and References (Online Resources) Main Book  Karel. M., D.B. Lund. 2003. Physical Principles of Food Preservation Principles and Practice, 2 th Ed., Marcel Dekker, INC. New York (text book). Other referense  Hui. Y. H. 2006. Handdbook of Food Science Tecknology and Engineering, 1 th Ed. Published by Taylor & Francis. (CRC), New York.

6. lecture topicsweek Chapter 1: Introduction, food science as a discipline unit operations concept, material handling, cleaning, separating, disintegration, mixing, heat exchanging, evaporation, drying, forming, packaging, controlling 1 Chapter 2: Water Activity and Food Preservation Water activity concept, dehydration & solar drying, effect on food properties, drying methods, effect on nutritional value of foods. 2-3 Chapter 3: Fermentation As a process, fermentation consists of the transformation of simple raw materials into a range of value-added products by utilizing the phenomena of the growth of microorganisms and their activities on various substrates. 3-4

7. Chapter 4: Dehydration Dehydration (or drying) is defined as ‘the application of heat under controlled conditions to remove the majority of the water normally present in a food by evaporation. 5-6 Chapter 5: Pasteurization Pasteurization is a relatively mild heat treatment, in which food is heated to below 100 ºC. it is used to minimize possible health hazards from pathogenic micro-organisms and to extend the shelf life of foods for several days. 7-8 Chapter 6. Blanching food Blanching serves a variety of functions, one of the main ones being to destroy enzymatic activity in vegetables and some fruits, prior to further processing by heat. Chapter 7. Heat processing using hot oils (Frying) Frying is a unit operation which is mainly used to alter the eating quality of a food. A secondary consideration is the preservative effect that results from thermal destruction of micro-organisms and enzymes, and a reduction in water activity at the surface of the food (or throughout the food, if it is fried in thin slices) 9-10

8. Chapter 8. Irradiation Ionizing radiation takes the form of -rays from isotopes or, commercially to a lesser extent, from X-rays and electrons. It is used to preserve foods by destruction of micro-organisms or inhibition of biochemical changes. 10-11 Chapter 9. Freezing Freezing is the unit operation in which the 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. The immobilisation of water to ice and the resulting concentration of dissolved solutes in unfrozen water lower the water activity (aw) of the food 11-12 Chapter 10: Chilling Chilling is the unit operation which is used to reduce the rate of biochemical and microbiological changes, and hence to extend the shelf life of fresh and processed foods. It causes minimal changes to sensory characteristics and nutritional properties of foods and, as a result, chilled foods are perceived by consumers as being convenient, easy to prepare, high quality and ‘healthy’, ‘natural’ and ‘fresh 12-13 Chapter 11: Food Packaging It is the outer layer of a object to keep the inside protected. such as food are wrapped in plastic to keep germs out 14-15

9. 1.Introduction Food processing 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 prosessing industry. Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage.

10. Food processing methods Removal of unwanted outer layers, such as potato peeling or the skinning of peaches.potatopeaches Chopping or slicing e.g. diced carrots.carrots Liquefaction, such as to produce fruit juicefruit juice Fermentation e.g. in yogurt Fermentationyogurt Emulsification Cooking, such as boiling, broiling, frying, steaming or grilling Cookingboilingbroilingfryingsteaming grilling

11. Deep frying Baking Mixing Addition of gas such as air entrainment for bread or gasification of soft drinksbread gasificationsoft drinks Spray drying Pasteurization Packaging

12. Preservation Add heat Remove heat Remove water Reduce pH Add preservatives Fermentation Packaging

13. The major aims of the food processing and preservation activities are to: Extend the shelf-life of food Increase the organoleptic (flavor, color, texture) quality of food Provide food with the nutrients required for enhancing good health Help build communities and generate income for the farmers and manufacturers

14. Food processing divided into: Unit operations combination of procedures to achieve the intended changes to the raw materials. Unit operations are grouped together to form a process. The combination and sequence of operations determines the nature of the final product.

15. Unit operations that take place at ambient temperature and involve minimum heating of foods operations that heat foods to extend the shelf life or to alter the eating quality operations that remove heat from foods to extend the shelf life with minimal changes in nutritional qualities and sensory characteristics

16. Consumer demand for foods fewer synthetic additives, fewer changes during processing. ‘healthy’ or ‘natural’ image

17. This demands effect on food processing industry to launch food products:  Free from synthetic additives  low-fat,  sugar-free  low-salt  Supplemented with vitamins, minerals and probiotic cultures  Organic products

18. Motivation and changes of food industry improved quality assurance and quality control reduces production costs Reduce wastage increases production efficiency, automation

19. Heat has important influences on food processing in a number of respects:- it is the most convenient way of extending the shelf life of foods by destroying enzymic and microbiological activity, or by removing water to inhibit deterioration; it changes the nutritional and sensory qualities of foods; and generation of heat is a major processing cost.