Food Preservation - Thermal Processing PDF
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Taylor's University
Dr. Chan Sook Wah
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Summary
This document is lecture notes on food preservation, covering thermal processing methods such as pasteurization, sterilization, and canning. It discusses the advantages and disadvantages of these processes and provides details on specific techniques and applications.
Full Transcript
FSC604040 Food Preservation Topic 1: Thermal Processing Presented by: Dr. Chan Sook Wah 1 Content ✓ Pasteurization ✓ Sterilization ✓ Canning ✓ Frying 2 Learning Outcome ✓ Apply the principles of...
FSC604040 Food Preservation Topic 1: Thermal Processing Presented by: Dr. Chan Sook Wah 1 Content ✓ Pasteurization ✓ Sterilization ✓ Canning ✓ Frying 2 Learning Outcome ✓ Apply the principles of thermal processes in the preservations of food products. 3 4 Introduction The controlled use of heat to increase, or reduce depending on circumstances, the rates of reactions in foods. 5 What are the advantages & disadvantages of thermal processing? 6 Advantages Safe, chemical free Provide tender cooked flavours and taste Reduce/eliminate spoilage microorganisms Longer shelf life 7 Advantages Destruction of anti-nutritional factors Improve availability of some nutrients 8 Disadvantages Overcooking (flavour, colour, and texture changes) Nutritional deterioration 9 Pasteurization A mild heat treatment in which food is heated to 4.5) such as milk. To extend the shelf life of acidic foods (pH
