Food Technology

IONIZING RADIATION, CHEMICAL

Group 9 PRESERVATION & OTHER NON
Febrianti Ayu (1306370764) THERMAL PRESERVATION
Hismiaty Bahua (1606843174)
Nadia Alisha (1406533623) PROCESS
Tasya Ayu Febriana (1506789045)
Xena R Esperanza (1506789051)
 INTRODUCTION
Food Preservation
process of treating and handling food to stop or slow down Food spoilage, loss of
quality, edibility or nutritional value and thus allow for longer food storage
Role of Food Preservation
eliminate any potential microbiological harm to the consumer
maintain quality of food (sensory perceptions)
maintain nutritional value within
limits dictated by the production of a safe food product
 OUTLINE
1. Ionizing Irradiation
2. Chemical Preservation
3. High Hydrostatic Pressure Preservation
4. Pulsed Electric Field
5. Pulse Intense Light
Ionizing Preservation
 Principle
The ions formed from ionizing radiations are not stable
and rapidly changes to other chemical species, such as
free radicals, other ions, or stable molecules.
Those new chemical species and the free radicals are
responsible for the biological processes of technological
significance, such as the
- destruction of microorganisms, parasites and insects
- the inhibition of sprouting in potatoes and onions.
 Electron Beam Irradiator

Electron beams are produced

from commercial electron
accelerators.
One advantage of electron
beam radiation is that the
electron accelerators can be
switched off when not in use,
leaving no radiation hazard
The penetration of electron
beams into foods is limited
Gamma Irradiator

The source of photons in a gamma irradiator is

cobalt-60.
Unlike electron beams that are generated on site
using electric power, cobalt-60 is produced off
site in nuclear reactors and transported in special
shipping containers (casks) to the site
Cobalt-60 continuously emits radiation and
cannot be turned off
Application

FDA has approved a variety of foods for irradiation in the

United States including:

Beef and Pork

Poultry
Molluscan Shellfish(e.g., oysters, clams, mussels, and
scallops)
Fresh Fruits and Vegetables
Lettuce and Spinach
Spices and Seasonings
Seeds for Sprouting
 Effect on Food

Alter the structure of some

chemicals in foods, breaking
molecules apart to form new
substances called radiolytic
products (radio = radiation; lytic =
break)
Reduce or even remove partial
vitamins and minerals from the food
Advanteges

It can kill many insects and pests that infest foods like grains, herbs
and spices without appearing to affect them.
It can kill or substantially reduce the level of dangerous
microorganisms in foods such as salmonella, E.coli
It can delay or stop normal ripening and decay processes so that
foods can be stored for longer.
It can completely sterilize a food making it fit to eat for vulnerable
patients in hospitals.
No thermal heat (cold process)
Very long term preservation (not like refrigeration)
Disadvanteges
It can only be used on a very limited range of foods.
It is still a relatively expensive technology.
It affects some important constituents of foods, for example, vitamin E
levels can be reduced by 25% after irradiation and vitamin C by 5-10%.
Although ordinary cooking will also produce vitamin losses
Radiation doses at the levels recommended will not kill all micro
organisms. Typically 90% may be destroyed and this means that the food
still has be treated with care otherwise the remaining organisms will
reproduce rapidly.
It is ineffective against viruses.
It can create new substances called radiolytic products. While this does
not mean that the food is radioactive, there is considerable controversy
over whether these products are unique and if so whether they are
dangerous.
Chemical Preservation
 PRESERVATIVES are :
substances which, under certain
conditions, either delay the growth of
microorganisms without necessarily
destroying them or prevent
deterioration of quality during
manufacture and distribution
Interfere with the cell membrane of Capable in inhibiting, retarding, or
microorganism, their enzyme activity arresting decomposition process of
or their genetic mechanism food

GENERAL PRINCIPLE

added in very low quantities (up to Applied to food as direct additives

0.2%) and do not alter the or develop by themselves during
organoleptic and physicochemical process such as fermentation
properties of the foods
Methods

Salting Curing Smoking Preservatives

 Salting

Chemical
Aim of Use Food
compound

Meat
Flavouring Fish
NaCl
Preservation Meat products
Cheese
Salting
most bacteria,fungi and
Decreasing
other potentially pathogenic
aw
organisms cannot survive

Salting

dehydrated
Hypertonic through osmosis and die or
nature become temporarily
inactivated
Salting

Advantage Weakness
Process does not destroy repeated rinses which
nutrients leaches flavor needlessly
Almost every
microorganism will not be
able to thrive in the
presence of salt.
Preservation stable
Easy to do and stable end
product
Curing

Chemical
Aim of Use Food
compound

Colouration
Meat
NaCl Flavouring
Fish
Nitrites Preservation
Meat products
(Cl. botulinum)
 Curing

99.5% 0.5% curing

NaCl NaNO2 salt

Nitrite in meat greatly:

delays development botulism
develops cured meat flavor and color
retards development of rancidity and off-odors and off-flavors during storage
inhibits development of warmed-over flavor
Curing

Antimicrobial effect: dry

slow
Inhibit proliferation and toxin curing
producing of microorganisms
Help to develop the typical microflora
of products
Curing
toxic effects: carcinogenic Rapid/
nitrosamines wet
fast
curing
curing
 Dry Slow Curing

no subsequent heat
treatment
curing agents rubbed
onto the surface
aw <0.90 high salt
concentration (4-7%)
Exterminate: micrococci,
lactobacilli, yeasts,
moulds
 Wet Curing

Meats immersed/dipped
into the pickling brine
product raw or heat
treated
Exterminate: micrococci,
vibrios
 Rapid/Fast Curing

pickle injected into the

deeper tissues by
needles
subsequent heat-
treatment
Aplication: canned ham
Smoking

Chemical
Aim of Use Food
compound

Meat
Phenols Flavouring Fish
Acids Preservation Meat products
Cheese
 Smoking
Smoking exposing food to
smoke and heat from a low fire
Wood selected for both flavoring
aspects and the correct amount
of moisture to create enough
smoke.
smoke: surface drying effect
Decreasing aw
Increasing effect of salting

Smoke creates a barrier between the

Smoke can cause the natural air and the meat/vegetables by
oils and saps from the wood to vaporizing the sap and allowing it
coat the food both cling to and penetrate the
food.
Smoking
Adding flavor and
cooking the meat as
Hot Smoking
well. Done in Temp 52-
80oC

Adding flavor and

keeping the meat moist.
Smoking Cold Smoking
Done in Temp 20oC-
30oC

Adding flavor , roasting

and cooking the meat
Roasting Smoke
as well. Done in Temp
above 100oC
Smoking

Advantage Weakness
Kills bacteria and slows lead to some cancers
growth of other types of
bacteria
Prevents fats from
developing a terrible taste
makes the food pleasing to
the eye
longer in shelf life
Preservatives

Chemical compound Aim of Use Food

Organic acid Preservation Cheese

Inorganic substance Bread
Jam
Preservatives
sorbic acid (+salts)
Fungistatic: moulds and yeasts
efficacy: pH<6
Acetic Acid (+Salts)
marked antibacterial effect
acidified, pickled products
Benzoic acid (+salts)
mainly fungistatic
efficacy: pH 2.5-4
More effective: oxibenzoic acid
esters (parabens)
Propionic Acid (+Salts)
mainly fungistatic
Preservatives
sulphuric acid, SO2
moulds, bacteria
inhibition of enzymatic and nitrites, nitrates
nonenzymatic browning maintain the
colour of vegetables, fruits

Hydrogen Peroxide Chelators

Weak organic acid

The most common classical preservative inhibit the outgrowth of both bacterial and
agents are the weak organic acids, for fungal cells and sorbic acid is also reported
example acetic, lactic, benzoic and sorbic to inhibit the germination and outgrowth of
acid bacterial spores

the preservative molecule

diffuses into the cell until equilibrium is reached
in accordance with the pH gradient across the
membrane resulting in the accumulation of anions
and protons inside the cell
Hydrogen Peroxide

Hydrogen peroxide can be added to the A wide range of both gram-

foods that are to be preserved. Under negative bacteria and gram-
suitable experimental conditions, the positive bacteria are inhibited
reaction generates a short singlet oxygen lactoperoxidase system.
species which is extremely biocidal

Hydrogen Peroxide was found to be weakly

sporicidal at room temperatures but very potent at
higher temperatures. While the mechanism by which
hydrogen peroxide kills spores is not known, killing
of vegetative bacteria and fungi ) is known to involve
DNA damage.
Chelators

Chelators can be used as food additives The role chelators as

include the naturally occurring acid, citric
acid, and the disodium and calcium salts
of ethylenediamine-tetraacetic acid
(EDTA)l
permeabilising agents of the
membrane of gram negative
bacteria. Indeed, exposure to
citric acid is well known to
potentiate the from of
monolaurin against gram-
negative bacteria.

chelators may play a role in

resistance against Hydrogen
Peroxyide mediated killing
Usual Accepted Chemical Food Preservatives
Preservatives

Disadvantages
cause various types of cancer
sulfites cause digestive poisoning
hard for the body to digest
sodium benzoate cause hyperactivity in
children and is one of the leading
factors of asthma and nettle rash
High Hydrostatic Pressure
Preservation
 WHY HPP?
Application of high pressure can cause:
Inactivation of parasites, planyt cells
Vegetative micro-organism
Some fungal spores
Many food borne viruses
Enzymes are selectively inactivated
Macromolecules can change conformation
Small molecules are generally unaffected
- High Pressure is instanteously and uniformly applied to the sample
- Compression is fully reversible
 General Principle
High-pressure treatments, in general, are
effective in inactivating most vegetative
pathogenic and spoilage microorganisms at
pressures above 200 MPa at chilled or process
temperatures less than 45C

Microorganisms are inactivated due to lethal

structural and biochemical alterations caused
to the cells as a result of residence under such
high pressures.
 Methods
The food in flexible packages is placed in the pressure
chamber.

The pressure transmission medium (water) is introduced

and pressurized by special pumps.

The food is maintained under pressure for the required

residence time.

Since temperature affects the sensitivity of the

microorganisms to high pressure the temperature of the
process has to be controlled.

The pressure is released and the packages of processed

food are removed from the chamber.
Methods
Pressure given

Volume decrease

Increase temperature

Non-covalent molecules affected

Inactivation of microorganisms
 Equipment
High pressure system : Pressure vessel and pressure
generating device.

Food packages are loaded into the vessel and to top

closed

The pressure medium, usually water containing a

small amount of soluble oil, is pumped into the vessel
from the bottom

Once the desired pressure can be maintained without

further need for energy input

The process is isostatic, so pressure is transmitted

rapidly and uniformly throughout both the pressure
medium and the food with little or no heating
 Application
Ready
Meats and Meals
Seafood

Sauce and
Spreads
Juice and
Smoothies
 Effect of Food
The effects of high pressure are instantaneous throughout a food product and are
independent of product composition, size, mass, or geometry. This absence of
transport limitations gives high pressure processing a unique advantage over all other
processing methods. A 55 gallon metal drum of product receives the same treatment
effect as a five gram sample in a plastic pouch sharing the same pressure vessel.
Because bacterial spores are so pressure resistant, the development of shelf stable or
commercially sterile pressure treated low acid foods requires additives such as nitrate
and nitrite or possibly bacteriosims to block the germination of spores.
Work on the combination of heat and pressure indicates that temperatures in the
range of 90 to 110 0C in conjunction with pressures of 600 MPa can inactivate spores in
a matter of minutes (Rovere, 1996). A series of short or pulsed pressure treatments
appears to be more effective in inactivating spores than an equivalent single pressure
holding time. That is, five one minute cycles may result in a higher inactivation of a
spore population than a single five minute exposure.
 Advantage and Disadvantages

Advantages Disadvantages
process raw product without significantly
altering their flavor, texture or
expensive
appearance
does not destroy the food because it is
applied evenly from all side
equipment is expensive
Effective for inactivate molds, bacteria,
virus, and enzymes
machinery required is complexand
requires extremely high precision in its
Reduce processing time
construction, useand maintenance
Pulse Electric Fields
Preservation
 Definition
Pulsed Electric Field (PEF) uses short electric pulses to
preserve food.
This technique is suitable for preserving liquid and semi-
liquid foods removing microorganisms and producing
functional constituents
Examples: milk, fruit juices, soup, egg etc.
Schematic diagram of PEF Process
 Principles
It is based on the principle of Electroporation i.e., Membrane
permeability
The use of an external electric field for a few micro-milli seconds
induces local structural changes and a rapid breakdown of the cell
membrane.
After electroporation, the components of surroundings enter into
cell and makes it rupture.
 Application Fruit
Juices

Milk

Soup
 The advantages of PEF
PEF inactivates vegetative microorganism including yeast, spoilage
microorganism and pathogens
It can substitute conventional heat pasteurization and fluids
without using additive
It can operate at room temperature to retain quality and heat-
sensitive vitamins
Can be used as continuous process
It is a short treatment time
 The advantage of PEF Process
It is an expensive method
Availability of commercial units is less
Effectively depends on electrical conductivity of food
Not suitable for solid foods
Pulse Intense Light
Preservation
What is Pulse Intense Light Preservation?

Intense Light Pulse (ILP) is using intense

and short duration pulses of broad spectrum of
light in the purpose of microbial decontamination
of either food or packaging materials
 Inert gas lamps The high current
arranged to A high voltage cable passing through the
illuminate the connects the lamps gas in the lamp
desired treatment to the power unit causes it to emit an
area intense pulse of light
Equipment

Non-laser high intensity

light sources
Make use of a high-output
flashlamp to produce a broad
wavelength output of
noncoherent light

Lamp output

Releases the energy pulse onto

the surface of food
Application

Vegetables

Dairy products

Liquid food

Fruits

Meat products
Strength and Weakness

Cause minimal effects Limited efficacy for

on food quality controlling food
attributes heating

Shading effect reduce

pulse lights effects
 THANK
YOU
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