Scribd Logo
Upload

Welcome to Scribd!

  • 113 views

    Food Preservation: Chemical Preservation: Dr. Pradeep Parihar

    Uploaded by

    Smileey
    This document discusses various methods for chemically preserving food, including inhibition, inactivation, and avoiding contamination. It describes several preservation techniques such as reducing temperature, moisture levels, and oxygen while increasing carbon dioxide levels. It also discusses inactivation through processes like sterilization, pasteurization, radiation, and high pressure. Finally, it provides details on various preservatives used for food preservation like organic acids, nitrites, sulfur compounds, salt, and antioxidants.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd

    Food Preservation: Chemical Preservation: Dr. Pradeep Parihar

    Uploaded by

    Smileey
    113 views30 pages
    This document discusses various methods for chemically preserving food, including inhibition, inactivation, and avoiding contamination. It describes several preservation techniques such as reducing temperature, moisture levels, and oxygen while increasing carbon dioxide levels. It also discusses inactivation through processes like sterilization, pasteurization, radiation, and high pressure. Finally, it provides details on various preservatives used for food preservation like organic acids, nitrites, sulfur compounds, salt, and antioxidants.

    Original Title

    12856_FoodPreservation

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PPT, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document discusses various methods for chemically preserving food, including inhibition, inactivation, and avoiding contamination. It describes several preservation techniques such as reducing temperature, moisture levels, and oxygen while increasing carbon dioxide levels. It also discusses inactivation through processes like sterilization, pasteurization, radiation, and high pressure. Finally, it provides details on various preservatives used for food preservation like organic acids, nitrites, sulfur compounds, salt, and antioxidants.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    113 views30 pages

    Food Preservation: Chemical Preservation: Dr. Pradeep Parihar

    Uploaded by

    Smileey
    This document discusses various methods for chemically preserving food, including inhibition, inactivation, and avoiding contamination. It describes several preservation techniques such as reducing temperature, moisture levels, and oxygen while increasing carbon dioxide levels. It also discusses inactivation through processes like sterilization, pasteurization, radiation, and high pressure. Finally, it provides details on various preservatives used for food preservation like organic acids, nitrites, sulfur compounds, salt, and antioxidants.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    of 30

    FOOD PRESERVATION:

    CHEMICAL PRESERVATION

    Dr. PRADEEP PARIHAR


    DIVISION OF
    ACADEMIC AFFAIRS
    Food Preservation Methods

    • Inhibition
    • Inactivation
    • Avoid contamination
    Inhibition
    • low T storage
    • reduction of aw
    • decrease O2, increase
    CO2, vacuum
    • acidification
    • fermentation
    • freezing
    • surface coating
    • structural modification
    Inactivation

    • sterilization
    • pasteurization
    • radiation
    • electrifying
    • high pressure
    • blanching
    • cooking
    • frying
    Avoid recontamination
    • packaging
    • hygienic processing
    • hygienic storage
    • aseptic processing
    Preservatives
    • acidification
    – pH change
    – antimicrobial property
    • other preservatives
    – antimicrobial
    – antioxidant
    – enzyme inhibitor
    – control redox potential
    Control of redox potential

    • CA/MAP
    – prevent postharvest
    ripening
    – reduce microbial
    activity
    Preservatives
    • Legally allowed
    1. toxicity
    2. soluble in food
    3. food pH
    - inhibition of chemical/biochemical reactions
    - antimicrobial effect
    Organic acids
    acidity, antimicrobial effect
     
    benzoic acid, Na- or Ca-benzoate
    parabens (p-OH-methyl or propylbenzoate)
    mold and yeast inhibitor
    at low pH antibacterial, 0.1%
    jams, preserves, bakery products, salad
    dressing
    fruit juices
    Organic acids
    sorbate (2,4-hexadienoic acid), K/Ca/Na salts
    mold and yeast inhibitor
    cheese, fruit juices, salads, bakery products
     
    propionic acid, Ca/Na salts
    rope inhibitors in bread, cheese, spreads
    mold inhibitor at high pH
    Organic acids
    acetic acid
    rope inhibitor, mold inhibitor
    bakery products 

    lactic acid antimicrobial

    citric acid acidulant


    ion chelator
    reduce oxidation
    Nitrites and nitrates
    (NO2/NO3)

    color stabilization
    C. botulinum inhibitor
    Sulfur compounds
    (SO2, HSO3-, SO32-, S2O52-)
    • antioxidant
    browning inhibitor
    antibacterial
    • limited use due to allergic reactions in some
    people
    • wines, dried fruits, vegetables
    Salt (NaCl)
    • control of water
    • antimicrobial
    Antioxidants

    rancidity inhibitors
    BHA, BHT, tocopherols
    ascorbic acid
    EDTA (ion chelator)
    Smoke (phenols, formaldehyde, ketones,
    alcohols, acids)

    antioxidant
    antibacterial, C. botulinum
    Carbon dioxide

    antimicrobial
    carbonated beverages
    Antibiotics
    nisin
    antibotulinal, antibacterial
    processed cheese

    natamycin
    mold inhibitor
    salami, cured cheese
    Ethylene oxide

    antimicrobial
    spices, nuts
    aseptic packaging
    Other antimicrobials
    chlorine (Na, Ca hypochlorite)
    ozone
    hydrogen peroxide
    fresh fruits, vegetables
    Gaseous Chemosterilizers

    – Chemicals that sterilize in a closed chamber


    – Ethylene oxide is the gas most frequently used
    for sterilization.
    – Other examples include propylene oxide and
    beta-propiolactone.
    – It penetrates most materials and kills all
    microorganisms by protein denaturation.
    – It requires long exposure and is toxic and
    explosive when in pure form.
    Peroxygens
    (Oxidizing Agents)
    • Ozone, peroxide, and peracetic acid are
    used as antimicrobial agents.
    • They exert their effect by oxidizing
    molecules inside cells.
    • Used on contaminated surfaces; some
    deep wounds, in which they are very
    effective against oxygen-sensitive
    anaerobes.
    Microbial Characteristics and
    Microbial Control

    • Gram-negative bacteria are generally more resistant than


    gram-positive bacteria to disinfectants and antiseptics.
    • Mycobacteria, endospores, and protozoan cysts and
    oocysts are very resistant to disinfectants and
    antiseptics.
    • Non-enveloped viruses are generally more resistant than
    non-enveloped viruses to disinfectants and antiseptics.
    Decreasing order of
    resistance of
    microorganisms to
    chemical biocides.

    You might also like