Please enable JavaScript.
Coggle requires JavaScript to display documents.
Conservation Methods, Food Packaging, and Auxiliary Techniques in the Agro…
Conservation Methods, Food Packaging, and Auxiliary Techniques in the Agro-Food Industry
Unit 4: Conservation Operations
These are
Heat Treatment: Scalding, pasteurization, and sterilization to destroy enzymes and bacteria. Pasteurization uses moderate temperatures to extend shelf life; sterilization employs higher temperatures to eliminate spore-forming bacteria.
Cold Treatments: Refrigeration and freezing. Refrigeration maintains temperatures between 0 and 5-6 degrees to inhibit bacterial growth; freezing stops microbial activity by chilling food below -18 degrees.
Concentration: Reduces the water content in liquid foods, such as juices and jams, to increase osmotic pressure and prevent microbial growth.
Desiccation: Removes water through controlled methods to dehydrate food, reducing weight and volume. Uses drum dryers, sun drying, or vacuum dryers.
Radio Frequency Waves: Ionizing radiation used to delay biological processes or sterilize food.
Other Conservation Methods: High pressures to denature proteins and destroy microorganisms; ultrasound to break down microbial cells; and gases like carbon dioxide to control microorganisms.
Chemical Treatments: Use of substances such as salting, sugar addition, curing, smoking, and acidification to modify the food and prevent microorganisms.
Unit 5: Food Packaging
Objective: Understanding the packaging processes in the agro-food industry.
Packaging Materials: Different materials like polyethylene (PE), polypropylene (PP), polyester (PET), aluminum, and others are used. Vacuum packaging and modified atmosphere packaging (MAP) are common methods to preserve food.
Package-Food Interactions: Undesirable interactions include the transfer of toxic compounds, loss of flavors, and permeation. Favorable effects include migration of antioxidants and antimicrobial agents from the packaging to the food to extend shelf life.
Handling of Packaging: Transportation and storage can cause damage due to bumps and temperature fluctuations. Packaging must protect the product during handling, transport, and storage.
Filling and Sealing of Packages: Aseptic filling involves placing sterile food into sterile containers. Various packaging types are used, including sterilized tin cans, flexible containers, and polyethylene or polystyrene containers.
New Packaging Technologies: Active packaging captures oxygen, releases antioxidants, and controls humidity. Edible coatings can delay gas diffusion and offer mechanical protection.
Packaging Control: Temperature control is crucial for food safety. Inadequate control can lead to foodborne illnesses or spoilage.
Unit 6: Auxiliary Techniques
Objective: Understanding the concept and characteristics of auxiliary techniques used in the agro-food industry.
Facility Hygiene; Cleaning and Disinfection: Cleaning and disinfection are essential to reduce contamination. Water quality affects food hygiene; contaminated water can be a source of pathogens.
Water Supply: Potable water is required for food handling, ice production, and steam generation in food-related processes. Water must be treated to avoid risks to food safety.
Effluent Treatments: Industrial effluents can be solid, liquid, gas, odors, or noise. Effluent treatment should be planned from the start to minimize environmental impact.
Process Control: The type of control and supervision required depends on the size and type of business. Accurate record-keeping is crucial to ensure food quality and safety. HACCP systems are used to identify and mitigate food risks.
Sugar Industry: Description of the Industrial Process: Sugar production involves various stages like cultivation and transportation, milling, clarification, evaporation, crystallization, separation, and refining.
Unit Operations and Techniques: Unit operations are necessary for transportation, adjustment, and transformation in chemical processes. These operations aim to modify the conditions of a specific amount of matter to achieve a desired outcome.