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    Thermal Processing: Judith Jatico-Cauilan Bukidnon State University

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    Alexgwapo
    This document discusses thermal processing in canning food. Thermal processing is used to kill microorganisms that cause food to spoil in order to preserve and ensure the safety of canned foods. Heat treatment is the most common sterilization method because it is well-established and kills all pathogens, though it can impact food quality. The document defines important thermal processing terms like D-value, Z-value, and F-value which indicate a microorganism's heat resistance and are used to calculate the time and temperature needed to safely preserve foods.

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    Thermal Processing: Judith Jatico-Cauilan Bukidnon State University

    Uploaded by

    Alexgwapo
    121 views21 pages
    This document discusses thermal processing in canning food. Thermal processing is used to kill microorganisms that cause food to spoil in order to preserve and ensure the safety of canned foods. Heat treatment is the most common sterilization method because it is well-established and kills all pathogens, though it can impact food quality. The document defines important thermal processing terms like D-value, Z-value, and F-value which indicate a microorganism's heat resistance and are used to calculate the time and temperature needed to safely preserve foods.

    Original Description:

    this research is for the usage of any thermal processing study

    Original Title

    Thermal Processing

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    This document discusses thermal processing in canning food. Thermal processing is used to kill microorganisms that cause food to spoil in order to preserve and ensure the safety of canned foods. Heat treatment is the most common sterilization method because it is well-established and kills all pathogens, though it can impact food quality. The document defines important thermal processing terms like D-value, Z-value, and F-value which indicate a microorganism's heat resistance and are used to calculate the time and temperature needed to safely preserve foods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    121 views21 pages

    Thermal Processing: Judith Jatico-Cauilan Bukidnon State University

    Uploaded by

    Alexgwapo
    This document discusses thermal processing in canning food. Thermal processing is used to kill microorganisms that cause food to spoil in order to preserve and ensure the safety of canned foods. Heat treatment is the most common sterilization method because it is well-established and kills all pathogens, though it can impact food quality. The document defines important thermal processing terms like D-value, Z-value, and F-value which indicate a microorganism's heat resistance and are used to calculate the time and temperature needed to safely preserve foods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 21
    At a glance
    Powered by AI
    The key takeaways are that microbial activity, biochemical activity, chemical reactions, physico-chemical conversions, and mechanical causes can lead to food deterioration. Thermal processing is commonly used to kill microorganisms and preserve food quality.

    The main factors that cause food deterioration are microbial activity, biochemical or enzyme activity, chemical reactions, physico-chemical conversions like drying or discoloration, and mechanical causes like bruising or punctures.

    The main objective of food preservation methods is to prevent or limit the factors that cause deterioration, while also ensuring the nutritional value and quality of the food is maintained and that the preservation technique is safe for consumers.

    THERMAL

    PROCESSING
    Judith Jatico-Cauilan
    Bukidnon State University

    Thermal Processing in Canning


    The deterioration of food and other biological
    materials are caused by
    > microbial activity
    > biochemical activity or enzyme activity
    > purely chemical reactions
    > physico-chemical conversions (such as
    drying, wetting, discoloration) and
    > mechanical causes (such as bruises from
    handling, cuts and punctures by insects and
    animals).

    The main objective of preservation


    methods is to prevent or, at least limit these
    factors or causes of deterioration. However,
    any activity geared towards this objective
    should ensure that the nutritional value and
    the overall quality of the food is not
    compromised, and that the technique used
    will have no harmful effect on the consumer

    Thermal Processing in Canning


    Why do we thermally process food?
    What are the effects of heat treatment?
    What are the other methods of killing
    microorganisms?
    Why do we use heat instead of the other
    methods?
    What foods are to be heated?
    What must be the extent of heating

    Thermal Processing in Canning


    1. Why do we thermally process food?
    To kill m.o of public health significance and
    for food to be safe for consumption
    Thermal processing ensures that all C.
    botulinim spores or cells are killed or
    inactivated
    Ref. m.o: Clostridium botulinum

    Thermal Processing in Canning


    2. What are the other effects of heat
    treatment?
    Nutrient loss
    Excessive browning or discoloration
    Off-flavor production
    Texture change
    In general, there may be changes in physical
    or chemical composition that may lead to
    undesirable product quality

    Thermal Processing in Canning


    3. What are the other methods of killing
    microorganisms?
    use of preservatives
    irradiation
    pulsed light
    Ultrasound
    High pressure processing

    Thermal Processing in Canning


    4. Why use heat instead of the other
    methods?
    Heat or thermal processing is the most
    established method. Other methods are
    costly and not yet established, and are only
    used for military and space application
    (e.g. irradiation)

    Thermal Processing in Canning


    5. What foods are to be heated?
    Foods with water activity (aw) less than 0.6
    does not require heat treatment because it
    is almost dry.

    Thermal Processing in Canning


    Q1 does not require pressure processing
    - 70 100 o C
    - e.g. vinegar
    Q2 requires high pressure processing
    - processing with steam under pressure
    - e.g. corned beef and other meat products

    Thermal Processing in Canning


    Q3 does not require pressure processing
    * sugar lowers water activity
    * acid lowers pH
    - 70 100 o C
    Q4 does not require pressure processing
    - low acid
    -* heavy syrup lowers water activity
    - e.g. preserves, nata de coco

    Thermal Processing in Canning


    6. What must be the extent of heating?
    To attain absolute sterility, it entails 100%
    killing which requires a very high
    temperature for a very long time
    However, quality of the food material is
    degraded
    Therefore, there must be a balance
    between killing the microbes and keeping
    the quality of the food

    Thermal Processing in Canning


    *Commercial Processing
    - Destruction of all viable microorganisms of
    public health significance, including those
    capable of reproduction under normal
    condition
    - Condition where there could be dormant
    m.o and spores but the condition does not
    favor their growth and reproduction
    - It must be a compromise between killing of
    m.o and quality of the food

    Process Determination
    Heat Resistance
    Experiments

    Heat Penetration Data


    (Jc, Jn, fc, fn in food)

    (D value, Z Value, F value)

    Process Calculation
    (Fo, cooktime)

    Inoculated Packs (testing

    D value heating time in minutes


    necessary to reduce population by 90% at a
    certain temperature
    * tenfold reduction of viable microbial cells

    the time required to reduce the


    number of m.o by factor of 10 at a
    given temperature and under standard
    conditions
    it is an indicator of the resistance of
    a microorganism to heat treatment

    Ex.
    1. A canned food initially contain 1,150 spores of
    C. botulinum after heating for 1.75 min at 121 C,
    and only 95 spores survived. What is its D121?
    DT = specified temperature
    2. Two tubes containing equal amount of
    m.o was subjected to thermal treatment.
    The first tube is heated for 3 min at 121 C
    and has 95 spore survivors. The second
    tube heated for 5 min at 121 C has 10
    spore survivors.

    Ex.
    1. A canned food initially contain 1,150 spores of
    C. botulinum with a D121 = 1.616 min. How many
    survivors are left if the canned food is heated for
    3.232 min at 121 C? How many survivors were left?

    Z value increase in temperature (0F)


    necessary to reduce heating time by 90 %
    - change in temperature that accompanies
    10 fold change in time for the destruction of
    microorganism
    - increase in temperature necessary to
    reduce heating time by 90%
    * Concept Theory:
    Reduce heating time by increasing
    temperature

    Ex.
    1. If D121 = 0.24 min. for a microorganism with a
    z-value of 9.5 C, determine the following?
    a) D110
    b) D111.5
    c) D102

    F value necessary time in minutes


    required to destroy the organisms in a
    specified medium at 250 0F (121 0C)
    * D, Z, F indicates heat resistance

    Example of medium: milk, meat, fruit


    juice, etc.

    Assignment
    1. F121 = 1.2 min for 1 99.999% killing of C.
    botulinum spores.
    a) Find the value at D121
    b) Find Fo

    2. A canner process his product for 121 C for


    5 min to attain a certain degree of sterility. If
    he plans to process the product at 115 C how
    long will he process it to attain the same
    degree of sterilization?

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