introduction to food processing
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Importance of Food Drying

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Importance of Food Drying - Extraction of moisture by sun, air, heat or vacuum to inhibit the growth of molds, bacteria and yeasts

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introduction to food processing

Introduction to Food Processing

Axtel India

why process foods
Why process foods?
  • Extend edible time frame -Preservation
  • Make better tasting foods
  • Make more varieties of food
  • Convenience
  • Extraction of moisture by sun, air, heat or vacuum to inhibit the growth of molds, bacteria and yeasts
    • Name 3 dried foods
  • The addition of salt or a brine solution to foods to decrease the activity of molds, bacteria and yeasts.
    • Name 3 salted foods
  • The addition of a chemical compound (sodium nitrate or sodium nitrite) to food to slow the growth of bacteria.
    • Name 3 cured foods
  • The use of special bacteria, molds or yeasts to prevent spoilage by converting the elements of food that spoil easily to stable elements that act as preservatives.
    • Name 3 fermented foods
freeze drying
Freeze Drying
  • The freezing of food and the subsequent removal of water from the frozen food through the use of heat and a vacuum.
  • The addition of smoke and heat to preserve food by the action of the chemicals from the smoked wood and the partial drying of the food.
    • Name 3 smoked foods
canning aseptic packaging
Canning/Aseptic Packaging
  • The packing of food in a container, sealing the container and heating it to sterilize the food.
    • Name 3 canned foods
  • The heating of milk and other liquids which reduces the number of disease-producing bacteria.
    • Name 3 pasteurized foods
  • The lowering of the temperature of food to inhibit the growth of bacteria, molds and yeasts.
    • Name 3 refrigerated foods
  • The lowering of the temperature of food to temperatures below 28 degrees F to stop the growth of bacteria, yeasts and molds and to kill parasites.
    • Name 3 frozen foods
food concentration
Food concentration
  • Heating food until it boils and removing the water or partially freezing food and removing water in the form of ice crystals.
    • Name 3 concentrated foods
  • Passing energy through food to destroy insects, fungi, or bacteria that cause human disease or cause food to spoil.
    • Name 3 irradiated foods
food safety
Food Safety
  • HAACP: Hazard Analysis Critical Control Point
  • What safety risk is present for each food
    • Pathogenic microorganisms
      • Bacteria, viruses
    • Spoilage microorganisms
      • Fungi, bacteria
  • What foods are at greatest risk for contamination?
most important qualities to control
Most important qualities to control
  • pH
    • Bacteria thrive in a pH neutral environment (7)
    • Items with pH above 8 tend to be very bitter & toxic
    • Foods with pHs below 6 tend to be tart or sour

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qualities to control
Qualities to control
  • Temperature
  • 40 – 140°F = the temperature danger zone
    • Rapid multiplication of microorganisms
  • <40°F very slow growth
  • <28°F – no growth – no death
  • >140°F – death of microorgamisms
qualities to control1
Qualities to Control
  • Moisture content & Protein content
  • Bacteria need a high moisture content
  • Fungi can grow in lower moisture
    • Dry foods won’t make you sick
    • Dry foods do spoil
  • Bacteria need protein, fungi less so
    • Candy & carbohydrates may spoil but don’t won’t make you sick
food deterioration
Food Deterioration
  • Enzymes break down proteins over time
    • Must deactivate enzymes before food can be stored
    • Heat destroys enzymes
  • Fats and oils can oxidize in storage
    • Gives off flavors
    • Need airtight packaging or antioxidant additives
Thank You

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