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ERT 455 MANUFACTURING & PRODUCTION OF BIOLOGICAL PRODUCT 1 Topic Outline Introduction and Goals Food Spoilage and Foodborne Disease Product Formulations and Flow Charts Units of Operations Processing and Preservation Techniques Packaging 2 1.5 Processing and Preservation Techniques Several Methods Heat application Cold preservation Evaporation and drying Food additives Fermentation 3 1.5 Processing and Preservation Techniques 1.5.4 Food Additives substances added to food to preserve flavor or enhance its taste and appearance. Maintain product consistency Impart desired color Improve nutritional value Reason Enhance flavor Provide leavening Maintain palatability & wholesome -ness 4 1.5 Processing and Preservation Techniques To maintain product consistency. Emulsifiers – consistent texture and prevent from separating. Stabilizers – smooth uniform texture. Anticaking agents – help substances such as salt to flow freely @ to prevent the formation of lumps, easing packaging, transport, and consumption. To improve nutritional value. Added vitamins and minerals – milk, flour, cereal and margarine. 5 1.5 Processing and Preservation Techniques To improve nutritional value. Antioxidants – prevent fats and oils in baked goods. - prevent cut fresh fruits from turning brown when exposed to air (apple). To provide leavening. Leavening agents, release acids when heated – helps cakes, biscuits and etc to rise during baking. To enhance flavor. Spice and synthetic flavor – enhance taste of foods. Impart desired color. Color – enhance the appearance. 6 1.5 Processing and Preservation Techniques Two types. Direct Additive Substance is added to a food for a specific purpose in that food. Eg: low-calories sweetener aspartame puddings, yogurt, chewing gum & etc. . Indirect additives Become part of the food in trace amount due to its packaging, Storage or other handling. 7 1.5 Processing and Preservation Techniques Color Additive Any dye, pigment or substance that can impart color when added or applied to a food, drug/cosmetic or human body. Used in foods, drugs, cosmetics, and medical devices (contact lenses). Reason. To offset color loss due to storage/processing. To correct natural variations in food color. Can derived from natural sources. Vegetables, minerals, or animals. Eg: caramel color – produced by heating sugar. 8 1.5 Processing and Preservation Techniques 1.5.5 Fermentation Had been developed since ancient times. In food processing, fermentation typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Simple understanding.. Fermentation is the chemical conversion of sugars into ethanol. Prepared/derived from.. Dairies, grains, fruits, vegetables, muscle foods and etc. 9 1.5 Processing and Preservation Techniques 5 main purposes Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates. Preservation of substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline fermentations. Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins. Elimination of antinutrients. Decrease in cooking times and fuel requirements. 10 1.5 Processing and Preservation Techniques Primary benefit – conversion of sugars and others carbohydrates . Examples: Juice into wine Grain into beer carbohydrates into carbon dioxide to leaven bread Sugars in vegetables into preservatives organic acids. 11 PACKAGING 12 1.6 Packaging Generally, to protect the food so its elements will not be exposed until it is ready to be prepared and consumed. Prepared from different materials. Metal can Glass Plastic Paper based 13 1.6 Packaging Functions of food packaging Physical protection – shock, temperature, compression. Barrier protection – water vapor, dust, oxygen. Some packaging have oxygen absorber to help extend shelf life. Containment – reason of efficiency (powders and granular materials need containment). Information transmission. Marketing. Convenience. Portion control. 14 1.6 Packaging Food packaging types. Type Food example Cans Can of Tomato soup Plastic tray Fish, meat Bags Potato chips Flexible packaging Bagged salad Aseptic processing Drink boxes 15 1.6 Packaging Bag in box -aluminum foil -paperboard Blister pack -aluminum foil -thermoformed plastic Aluminum can -aluminum 16 TO BE CONTINUE… THANK YOU FOR YOUR ATTENTION… 17 Assignment Task Find issue in designing packaging for biological products. Example: Changing of the drinking glass bottle packaging into plastic bottle packaging. Effect of drinking water in plastic bottle when exposed to the high temperature. Discusses, Problems that occurred. Effects to the human life. Suggestion of the solutions, additions or improvements that can be done. 18