Food processing & preservation

# Food processing & preservation pdf 

15.1 Introduction 

15.2 Methods of Food Preservation 

15.2.1 Thermal Processing 

 (i) Effect of thermal processing on microbial activity 

 (ii) Effect of thermal processing on enzyme activity 

 (iii) Effect of thermal processing on food quality 

 15.2.2 Thermal Processes 

 (i) Blanching 

 (ii) Pasteurization 

 (iii) Sterilization 

 15.2.3 Thermal Death Time 

 15.2.4 Food Drying/ Dehydration 

 (i) Heat requirement for vaporization 

 (ii) Heat transfer in drying 

 (iii) Drying and water activity 

 15.2.5 Cooling and freezing 

 (i) Air freezing 

 (ii) Plate freezing 

 (iii) Liquid-immersion freezing 

 (iv) Cryogenic freezing 

 15.2.6 Food Preservation using Chemicals 

 (i) Salt and sugar preservation 

 (ii) Other preservatives 

 15.2.7 Minimal Processing of Fresh Foods 

 15.2.8 Other Emerging Techniques 

 (i) Modified atmosphere packaging 

 (ii) Genetic engineering 

15.3 Emerging Technologies for Minimally Processed Fresh Fruit Juices 

 15.3.1 Pulsed electric field 

 15.3.2 High hydrostatic pressure