俄亥俄州大学：《食品科学》课程教学资源（PPT课件，英文版）Chapter 13 foodpres

Food Preservation Chapter 13

Food Preservation Chapter 13

Heat treatments 1. Blanching- Heat to deactivate enzymes 2. Pasteurization Heat to kill pathogenic bacteria 3. Sterilization- Heat to kill all bacteria and other organisms

Heat Treatments 1. Blanching – Heat to deactivate enzymes 2. Pasteurization – Heat to kill pathogenic bacteria 3. Sterilization – Heat to kill all bacteria and other organisms

LoW Temperature 1. Refrigeration-≤40°F 2. Freezing-0°F

Low Temperature 1. Refrigeration - < 40° F 2. Freezing - 0° F

Lowering Water Activity 1. Dehydration 2. Concentration 3. Salt 4. Addition of Sugar

Lowering Water Activity 1. Dehydration 2. Concentration 3. Salt 4. Addition of Sugar

Chemical Preservation

Chemical Preservation

Food additives Food additives are any substitute that becomes part of a food product either directly or indirectly during processing, storing or pacKaging

Food Additives Food additives are any substitute that becomes part of a food product either directly or indirectly during processing, storing or packaging

Requlations on Food Additives The Food and Drug Administration 2. 1938 Food Drug and Cosmetic Act 3. 1958 and 1960 Amendments 1. Delaney clause

Regulations on Food Additives 1. The Food and Drug Administration 2. 1938 Food Drug and Cosmetic Act 3. 1958 and 1960 Amendments 1. Delaney Clause

GRAS a Generally Recognized As Safe First established 700 placed on the list without going through testing a Now those substances are being reevaluated Foods have been removed

GRAS ◼ Generally Recognized As Safe ◼ First established 700 placed on the list without going through testing ◼ Now those substances are being reevaluated ◼ Foods have been removed

What t Takes to become a Food Additive 1. Prove additive is effective 2. Prove additive can be detected and measured in final products 3. Study the effects of the substance on animals(in large doses) 4. Submit results to validate the findings 5. Schedule a public hearing 6. FDA approves or rejects

What It Takes to Become A Food Additive 1. Prove additive is effective 2. Prove additive can be detected and measured in final products 3. Study the effects of the substance on animals (in large doses) 4. Submit results to validate the findings 5. Schedule a public hearing 6. FDA approves or rejects

Functions of food additives 1. Preservatives- Keep food fresh and reduce spoilage. Control bacteria, mold, fungi, and yeast Benzoates BHT, BHA (antioxidants) Calcium Propionate(inhibits molds) Sodium Bisulfate Sodium nitrate

Functions of Food Additives 1. Preservatives – Keep food fresh and reduce spoilage. Control bacteria, mold, fungi, and yeast. Benzoates BHT, BHA (antioxidants) Calcium Propionate (inhibits molds) Sodium Bisulfate Sodium Nitrate