1. ERT 455 MANUFACTURING & PRODUCTION OF BIOLOGICAL PRODUCT 1

2. Topic Outline Introduction and Goals Introduction and Goals Food Spoilage and Foodborne Disease Food Spoilage and Foodborne Disease Product Formulations and Flow Charts Product Formulations and Flow Charts Units of Operations Units of Operations Processing and Preservation Techniques Processing and Preservation Techniques Packaging Packaging 2

3. 1.5 Processing and Preservation Techniques Several Methods Several Methods Heat application Heat application Cold preservation Cold preservation Evaporation and drying Evaporation and drying Food additives Food additives Fermentation Fermentation 3

4. 1.5 Processing and Preservation Techniques 1.5.4 Food Additives 1.5.4 Food Additives substances added substances added to food to preserve flavor or enhance its taste and appearance. Reason Maintain product consistency Improve nutritional value Maintain palatability & wholesome -ness Provide leavening Enhance flavor Impart desired color 4

5. To maintain product consistency. To maintain product consistency. Emulsifiers – consistent texture and prevent from separating. Stabilizers – smooth uniform texture. Anticaking agents – help substances such as salt to flow freely @ to prevent the formation of lumps, easing packaging, transport, and consumption. To improve nutritional value. To improve nutritional value. Added vitamins and minerals – milk, flour, cereal and margarine. 1.5 Processing and Preservation Techniques 5

6. To improve nutritional value. To improve nutritional value. Antioxidants – Antioxidants – prevent fats and oils in baked goods. - prevent cut fresh fruits from turning brown when exposed to air (apple). To provide leavening. To provide leavening. Leavening agents, release acids when heated – helps cakes, biscuits and etc to rise during baking. To enhance flavor. To enhance flavor. Spice and synthetic flavor – enhance taste of foods. Impart desired color. Impart desired color. Color – enhance the appearance. 1.5 Processing and Preservation Techniques 6

7. Two types. Two types. 1.5 Processing and Preservation Techniques 7 Direct Additive Substance is added to a food for a specific purpose in that food. Eg: low-calories sweetener aspartame  p uddings, yogurt, chewing gum & etc.. Indirect additives Become part of the food in trace amount due to its packaging, Storage or other handling.

8. 1.5 Processing and Preservation Techniques Color Additive Color Additive Any dye, pigment or substance Any dye, pigment or substance that can impart color when added or applied to a food, drug/cosmetic or human body. Used in foods, drugs, cosmetics, and medical devices (contact lenses). Reason Reason. To offset color loss due to storage/processing. To correct natural variations in food color. Can derived from natural sources. Vegetables, minerals, or animals. Eg: caramel color – produced by heating sugar. 8

9. 1.5 Processing and Preservation Techniques 1.5.5 Fermentation 1.5.5 Fermentation Had been developed since ancient times. conversion of carbohydratesto alcohols and carbon dioxide or organic acids In food processing, fermentation typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Prepared/derived from.. Dairies, grains, fruits, vegetables, muscle foods and etc. 9 Simple understanding.. Fermentation is the chemical conversion of sugars into ethanol.

10. 5 main purposes 5 main purposes Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates. Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates. Preservation of substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline fermentations. Preservation of substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline fermentations. Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins. Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins. Elimination of antinutrients. Elimination of antinutrients. Decrease in cooking times and fuel requirements. Decrease in cooking times and fuel requirements. 10 1.5 Processing and Preservation Techniques

11. Primary benefit – conversion of sugars and others carbohydrates. Examples: Primary benefit – conversion of sugars and others carbohydrates. Examples: Juice into wine Juice into wine Grain into beer Grain into beer carbohydrates into carbon dioxide to leaven bread carbohydrates into carbon dioxide to leaven bread Sugars in vegetables into preservatives organic acids. Sugars in vegetables into preservatives organic acids. 11 1.5 Processing and Preservation Techniques

12. PACKAGING 12

13. Generally, to protect the food so its elements will not be exposed until it is ready to be prepared and consumed. Generally, to protect the food so its elements will not be exposed until it is ready to be prepared and consumed. Prepared from different materials. Prepared from different materials. 13 1.6 Packaging Glass Paper based Metal can Plastic

14. Functions of food packaging Functions of food packaging Physical protection – shock, temperature, compression. Physical protection – shock, temperature, compression. Barrier protection – water vapor, dust, oxygen. Some packaging have oxygen absorber to help extend shelf life. Barrier protection – water vapor, dust, oxygen. Some packaging have oxygen absorber to help extend shelf life. Containment – reason of efficiency (powders and granular materials need containment). Containment – reason of efficiency (powders and granular materials need containment). Information transmission. Information transmission. Marketing. Marketing. Convenience. Convenience. Portion control. Portion control. 14 1.6 Packaging

15. Food packaging types. Food packaging types. 15 1.6 Packaging TypeFood example CansCan of Tomato soup Plastic trayFish, meat BagsPotato chips Flexible packagingBagged salad Aseptic processingDrink boxes

16. 16 Bag in box -aluminum foil -paperboard Blister pack -aluminum foil -thermoformed plastic 1.6 Packaging Aluminum can -aluminum

17. TO BE CONTINUE… THANK YOU FOR YOUR ATTENTION… 17

18. Assignment Task Find issue in designing packaging for biological products. Find issue in designing packaging for biological products. Example: Example: Changing of the drinking glass bottle packaging into plastic bottle packaging. Changing of the drinking glass bottle packaging into plastic bottle packaging. Effect of drinking water in plastic bottle when exposed to the high temperature. Effect of drinking water in plastic bottle when exposed to the high temperature. Discusses, Discusses, Problems that occurred. Problems that occurred. Effects to the human life. Effects to the human life. Suggestion of the solutions, additions or improvements that can be done. Suggestion of the solutions, additions or improvements that can be done. 18