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Food Preservation ­ Accessscience from Mcgraw­Hill Education 9/21/2016 Food preservation ­ AccessScience from McGraw­Hill Education (http://www.accessscience.com/) Food preservation Article by: Mendonca, Aubrey F. Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa. Potter, Norman N. Department of Food Science, Cornell University, Ithaca, New York. Publication year: 2014 DOI: http://dx.doi.org/10.1036/1097­8542.267200 (http://dx.doi.org/10.1036/1097­8542.267200) Content Heat Cooling and freezing Concentration and dehydration Irradiation pH control Chemical preservative Packaging Combined preservation methods Bibliography Additional Readings The branch of food science and technology that deals with the practical control of factors capable of adversely affecting the safety, nutritive value, appearance, texture, flavor, and keeping qualities of raw and processed foods. Since thousands of food products differing in physical, chemical, and biological properties can undergo deterioration from such diverse causes as microorganisms, natural food enzymes, insects and rodents, industrial contaminants, heat, cold, light, oxygen, moisture, dryness, and storage time, food preservation methods differ widely and are optimized for specific products. Apart from application of a single food preservation method, a combination of methods may be used to improve the safety and storage stability of foods. This concept is currently referred to as hurdle technology; it is also known as food preservation by combined methods, combination preservation, or combination techniques. Food preservation methods involve the use of heat, refrigeration, freezing, concentration, dehydration, radiation, pH control, chemical preservatives, and packaging applied to produce various degrees of preservation in accordance with the differing use patterns and shelf­life needs of unique products. Perishability of many food materials was somewhat controlled long before the principles of modern food preservation were understood. Cheese and other fermented milk products, wine, sauerkraut and pickles, smoked meats and fish, dried and sugared fruits, and numerous other foods had their beginnings in attempts to extend the storage life of the basic commodities from which they were derived, but results were often disappointing. Optimum food preservation must eliminate or minimize all of the factors that may cause a given food to deteriorate, without producing undue adverse effects. This can be especially difficult since the components of foods may be more sensitive to preservation treatments than the highly resistant bacterial spores and natural food enzymes targeted for destruction. Many nonbiological causes of food deterioration must be prevented also; these include oxygen, light, and loss of moisture. http://www.accessscience.com/content/food­preservation/267200 1/6 9/21/2016 Food preservation ­ AccessScience from McGraw­Hill Education While traditional methods of food preservation, including heating, freezing, drying, refrigerating, and acidifying, are still widely used in the food industry, new food preservation methods are actively being researched. These include physical methods such as high hydrostatic pressure, pulsed electric fields, ohmic heating, and ultrasound. Such methods have been shown to be effective in preserving food with minimal effects on nutrients and sensory quality that might otherwise be destroyed by traditional food preservation methods such as heating, drying, and acidification. Heat Thermal processes to preserve foods vary in intensity. True sterility to ensure total destruction of the most heat­resistant bacterial spores in nonacidic foods may require a treatment of at least 250°F (121°C) of wet heat for at least 15 min, or its lethal equivalent, to be delivered throughout the entire food mass. Such a treatment would be damaging to most foods. The term commercial sterility refers to a less severe condition that still assures destruction of all pathogenic organisms, as well as organisms that, if present, could grow in the product and produce spoilage under normal conditions of handling and storage. Most of the canned food supply that is stable at room temperature is commercially sterile. This is commonly achieved in canning retorts with steam under pressure at temperatures and for times that vary, depending upon container size and chemical and physical properties of the food, which can affect heat­transfer rates and the thermal resistance of organisms. See also: Sterilization (/content/sterilization/655600) Many foods are subjected to still less severe heating by methods that produce pasteurization to assure destruction of pathogens and extend product shelf life by inactivating food enzymes and reducing the number of spoilage organisms. Pasteurization of milk is achieved with a temperature of 145°F (63°C) for 30 min, or its thermal lethal equivalent. Since significant numbers of nonpathogenic bacteria survive, storage life is extended by refrigerating the pasteurized milk. Beer, wine, fruit juices, and other foods are commonly pasteurized, but at different temperatures. Heat blanching is a kind of pasteurization applied to vegetables to inactivate enzymes when such products are to be frozen, since frozen storage of itself does not stop enzyme activity. See also: Pasteurization (/content/pasteurization/492000) The lethality of heat always depends upon temperature and time. Higher temperatures for shorter times can be as effective as lower temperatures for longer times, and appropriate combinations can be selected for thermal lethal equivalency. Time­ temperature combinations with equivalent microbial lethality, however, are not equal with respect to the damaging effects these can have on color, flavor, texture, and nutritive values of foods. In this regard, higher temperatures for shorter times will yield products superior to those produced with lower temperatures for longer times. Advances in thermal processing incorporate the high­temperature short­time (HTST) principle whether pasteurization or commercial sterilization is the goal. The application of high­temperature short­time processing is more easily accomplished with liquid foods or liquids containing small particulates than with solid foods, since the former can easily be heated and cooled rapidly by passing them in thin layers through specially designed heat exchangers. This is done in the process of aseptic canning, where products prepared to commercial sterility standards are heated to temperatures as high as 302°F (150°C) for 1 or 2 s and as quickly cooled, and then sealed in previously sterilized containers within an aseptic environment. Cooling and freezing The slowing of biological and chemical activity with decreasing temperature is the principle behind cooling (refrigeration) and freezing preservation. In addition, when water is converted to ice, free water required for its solvent properties by all living systems is removed. Even severe freezing, however, will not destroy large numbers of microorganisms or completely http://www.accessscience.com/content/food­preservation/267200 2/6 9/21/2016 Food preservation ­ AccessScience from McGraw­Hill Education inactivate food enzymes; these can resume rapid activity, unless inhibited by other means, when food is removed from cold or frozen storage. Most microorganisms grow best in the range of about 60–100°F (16–38°C). Psychrotrophic bacteria thrive at low temperatures and can grow slowly at temperatures down to 32°F (0°C) and below if free water exist. Most pathogens cannot grow below 40°F (4°C). Home refrigerators commonly operate in the range of about 40–45°F (4–7°C). Some fruits and vegetables store best at temperatures of about 50°F (10°C), and commercial refrigerated storage may be optimized for specific products. Refrigerated storage life of many foods can be extended by the use of packaging that minimizes moisture loss and controls gas atmospheres within packages. Highest­quality frozen foods depend upon very fast rates of freezing. Slow freezing leads to the growth of large irregular ice crystals capable of disruption of delicate food textures. Slow freezing also increases the time during which food constituents can react adversely with solutes that become concentrated by liquid water changing to ice as freezing progresses. Thus, rapid freezing has been the goal of advanced freezing processes. Commercial freezing methods utilize refrigerated still air; high­velocity air, which is faster and more efficient; and high­ velocity air made to suspend particulate foods, such as peas, as in a fluidized­bed fast freezer. Indirect­contact freezing utilizes hollow flat plates chilled with an internally circulated refrigerant to freeze solid foods, or with refrigerated tubular heat exchangers that rapidly slush­freeze liquids. Immersion freezing involves direct contact of the food or its container with such refrigerants as cold brine, a glycol approved for food, or a fast­freezing cryogenic liquid, such as liquefied carbon dioxide or liquid nitrogen. Liquid nitrogen has a temperature of −320°F (−196°C). See also: Cold storage (/content/cold­ storage/148000) Concentration and dehydration When sufficient water is removed from foods, microorganisms will not grow, and many enzymatic and nonenzymatic reactions will cease or be markedly slowed. Free water that can enter into biological and chemical reactions is more important than total water, since some water may be bound and unavailable to support deteriorative processes. Free water exerts vapor pressure and possesses water
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