Lecture Week 1 Chapter 1: INTRODUCTION TO FOOD PRESERVATION Pn. Norazlin Abdullah Cont. FOOD FIT FOR CONSUMPTION DETERIORATION OF FOOD QUALITY Cont. WHAT IS SHELF LIFE? time during which the food product will: remain safe; be certain to retain desired sensory, chemical, physical and microbiological characteristics; comply with any label declaration of nutritional data, when stored under the recommended conditions FACTORS INFLUENCING FOOD SHELF LIFE AND STABILITY Intrinsic factors Water activity pH value and total acidity Redox potential Available oxygen Nutrients Natural microflora and surviving microbiological counts Natural biochemistry of the product formulation (enzymes, chemical reactants) Use of preservatives in product formulation (e.g. salt) Extrinsic factors Time-temperature profile during processing; pressure in the headspace Temperature control during storage and distribution Relative humidity (RH) during processing, storage and distribution Exposure to light (UV and IR) during processing, storage and distribution Environmental microbial counts during processing, storage and distribution Composition of atmosphere within packaging Subsequent heat treatment (e.g. reheating or cooking before consumption) Consumer handling EXTENDING SHELF LIFE Raw material selection and quality Product formulation and assembly Processing environment Processing and preservation techniques Packaging Storage and distribution Consumer handling CAUSES OF FOOD SPOILAGE Microorganisms, their growth and activity Action of native enzymes Insects, rodents and parasites Chemical reactions of the constituents of food Environmental factors such as temperature, moisture, air and light Time 1) ACTIVITY OF MICROORGANISMS Cont. 1) ACTIVITY OF MICROORGANISMS Cont. 1) ACTIVITY OF MICROORGANISMS Cont. 1) ACTIVITY OF MICROORGANISMS Cont. Cont. 1) ACTIVITY OF MICROORGANISMS 2) ACTION OF NATIVE ENZYMES 3) INSECTS, PARASITES AND RODENTS 4) CHEMICAL REACTIONS 5) ENVIRONMENTAL FACTORS Temperature Moisture and humidity Cont. 5) ENVIRONMENTAL FACTORS Air Light Cont. 6) TIME FOOD PRESERVATION WHY PRESERVATION? The agricultural industry produces raw food materials in different sectors. Inadequate management or improper planning in agricultural production can be overcome by avoiding inappropriate areas, times, and amounts of raw food materials as well as by increasing storage life using simple methods of preservation. To overcome inappropriate planning in agriculture Value-added food products can give better-quality foods in terms of improved nutritional, functional, convenience, and sensory properties. Consumer demand for healthier and more convenient foods also affects the way food is preserved. To produce value-added products Eating should be pleasurable to the consumer and not boring. People like to eat wide varieties of foods with different tastes and flavors. Variation in the diet is important, particularly in underdeveloped countries to reduce reliance on a specific type of grain (i.e. rice or wheat) To provide variation in diet FOR WHOM TO PRESERVE? Nutritional requirements and food restrictions apply differently to different population groups. Food poisoning can be fatal, especially in infants, pregnant women, the elderly, and those with depressed immune systems. The legal aspects of food preservation are different in case of foods produced for human and for animal consumption. Thus, it is necessary to consider the group for whom the products are being manufactured.