Food Processing & Preservation

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What is food processing?

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Transforming food from one form to another, including sorting, grading, cleaning, and packaging.

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What is food preservation?

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Using specific methods to extend food's shelf life by slowing or stopping bacterial growth and inactivating spoilage enzymes.

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What are the goals of food preservation?

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To slow or stop bacterial growth, inactivate spoilage enzymes, and prevent undesirable chemical reactions.

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What are the sensory properties affected by food deterioration?

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Appearance, odor, taste, and texture.

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What is pasteurization?

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A mild heat treatment that reduces microbes and inactivates enzymes, extending shelf life but not sterilizing.

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What are the protocols for pasteurization?

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LTLT (63°C for 30 min), HTST (72°C for 15 sec), UHT (135°C or above for a few seconds).

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What is sterilization (canning)?

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A high heat under pressure process that destroys all microorganisms and creates shelf-stable products.

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What are the major steps in the canning process?

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Cleaning, blanching, placing in the container with brine or syrup, deaeration, and heating in a retort under pressure.

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What is blanching?

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A brief heat treatment to destroy enzymes before freezing, preventing off-flavors.

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What is the purpose of refrigeration?

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To lower temperature and slow microbial growth, maintaining quality and freshness.