FE-235

FOOD PROCESSING
EQUIPMENT - I
Food Preservation by Thermal Processing

Shelke G.N
Assistant Professor
Department of Food Engineering
CFT Ashti,
Maharashtra 414202
Phone: +919561777282
E-mail: shelkeganesh838@gmail.com
 Point to be covered

 Introduction.
Processes which depend primarily on physical forces to accomplish the
 Microbial
desired Contamination.
separation of components
 Thermal Processing
 Thermal Death Rate Kinetics
Of Microorganism
 Spoilage Probability
 Thermal Process Calculation
 Introduction

Food Preservation
The term food preservation refers to any one of a
number of techniques used to prevent food from spoiling.
It includes methods,
Processes which depend primarily forces to accomplish the
 desired
Heating/ Thermal processing
separation of components
 Low temperature
 Reduction water activity
 Control storage
 irradiation,
 addition of chemical
 Non thermal processing
 Introduction

Microbial Contamination
Microbial contamination refers to the
presence in food of harmful microorganisms which can cause consumer illness
Major contamination
Processes sources
which depend are , forces to accomplish the
primarily
desired separation of components
 water,
 air,
 dust,
 equipment,
 sewage,
 insects,
 rodents,
 and employees.
 Introduction

Type of bacteria causes food poisoning?

 Salmonella.
Processes which depend primarily forces to accomplish the
 desired
Norovirus (norwalk virus)
separation of components
 Campylobacter.
 E. Coli.
 Listeria.
 Clostridium perfringens.
 Introduction

Cases of food poisoning

 Abdominal cramps.
 Diarrhea.
 Processes
Vomiting.which depend primarily forces to accomplish the
desired separation of components
 Loss of appetite.
 Mild fever.
 Weakness.
 Nausea.

 Headaches.
 Introduction
some food born pathogen that cause serious illness

Processes which depend primarily forces to accomplish the

desired separation of components
 Growth curve of microorganism

Processes which depend primarily forces to accomplish the

desired separation of components
 Introduction

Thermal processing
Thermal processing is defined as the combination of
temperature and time required to eliminate a desired number of microorganisms
from a food product.
Processes which depend primarily forces to accomplish the
 desired
The termseparation of components
"thermal" refers to processes involving heat.
 Heating food is an effective way of preserving.

The basic purpose for the thermal processing of foods is,

 to reduce or destroy microbial activity,
 reduce or destroy enzyme activity,
 and to produce physical or chemical changes,
 to make the food meet a certain quality standard.
Types Thermal Processing
There are three main temperature categories employed in thermal
processing:

Processes
Blanchingwhich depend primarily forces to accomplish the
desired separation of components
 Pasteurization

 Sterilization.

 Mild processes Blanching ,Pasteurisation

 More severe processes Canning, Baking, Roasting, Frying

 Blanching
The primary purpose of blanching is to destroy enzyme activity in fruit and
vegetables.
 It is not intended as a sole method of preservation,
 But as a pre-treatment prior to freezing, drying and canning.
Processes which depend primarily forces to accomplish the
desired separation
Functions of components
of blanching include:
 Reducing surface microbial
contamination
 Softening vegetable tissues to
facilitate filling into containers
 Removing air from intercellular
spaces prior to canning
 Methods of Blanching
 Blanching is carried out at up to 100°C using hot water
 Blanching is carried out steam
Hot Water Blanchers
Processes which depend primarily forces to accomplish the
o Includes various designs which hold the food in
desired separation of components
hot water (70 to 100°C) for a specified time,
then moves it to a dewatering/cooling section.
o In this type the food enters a slowly
rotating drum, partially submerged in the hot water.
Steam Blanchers
 This is the preferred method for foods with large cut
surface areas as lower leaching losses.
Processes which depend primarily forces to accomplish the
desired separation of components
 Normally food material carried on a mesh belt or
rotatory cylinder through a steam atmosphere, residence
time controlled by speed of the conveyor or rotation.

 Often poor uniformity of heating in the multiple layers

of food, so attaining the required time-temperature at the
centre results in overheating of outside layers.
 Pasteurization
Purpose of Pasteurization

 Pasteurization is a relatively mild heat treatment.

 In which food is heated to <100°c.
 Processes which
It is widely useddepend primarily
throughout forces
the food to accomplish the
industry.
desired separation of components
 It can be used to destroy enzymes.
 It can be used to destroy relatively heat sensitive
Micro-organisms
 It is used to extend shelf life.
 Pasteurization
Milk Pasteurizing Temperatures
Temperature Time
63°C For 30 min (low temperature long time LTLT)
72°C For 15 sec (primary high temperature short time, HTST
method)
89°C For 1.0 sec
Processes which depend
90°C primarily
For 0.5 sec forces to accomplish the
desired separation For
94°C of components
0.1 sec
100°C For 0.01 sec

The two groups of micro-organisms that survive pasteurization temperatures used in milk
 Thermoduric: organisms that can survive exposure to relatively high temperatures but
do not necessarily grow at these temperatures e.g. Streptococcus and Lactobacillus.
 Thermophilic: organisms that not only survive relatively high temperatures but require
high temperatures for their growth
 Pasteurization
Method for Pasteurizing
There are number of basic methods of pasteurization.

Batch (holding) Method

Processes which depend primarily forces to accomplish the
 desired
In this method every
separation particle (e.g. milk)
of components
must be heated to at least 63°C.
 and held for at least 30 minutes,
 however this is not used commercially
these days.
 Pasteurization

High-Temperature-Short-Time (HTST)
 In this method the heating of every particle
of milk to at least 72°C.
 and holding for at least 15 seconds.
Processes which depend primarily forces to accomplish the
 desired
Carried out as a continuous
separation process.
of components
 Ultra Heat Treatment (UHT) a sterilization
treatment, can also be performed using higher
temperatures and shorter times e.g. 1 s at 135°C
 Pasteurization

Typical Equipment employed for

(HTST) method includes:
• Plate heat exchanger (PHE)

• Holding tube – sized to ensure the

Processes which depend primarily forces to accomplish the
correct treatment time is achieved
desired separation of components
• Holding tanks – for storage of the
raw and pasteurised milk

• Balance tank – to assist in

maintaining full flow, and to take
returned milk if temperature not
Achieved

• Control and monitoring system.

 Sterilization
 Sterilization is a controlled heating process used
to completely eliminate all living micro-organisms,
including thermo resistant spores in milk or other food.

It can be achieved by,

Processes
 Moist heat,which depend primarily forces to accomplish the
desired separation of components
 Dry heat,
 Filtration,
 Irradiation,
 Or by chemical methods

 The aim of sterilization is the destruction

of all bacteria including their spores.
 Sterilization
 Food products filled in sealed containers are exposed
to temperatures above 100°C.

 Temperatures above 100°C, usually ranging from

110-121°C depending on the type of product,

Processes
 Heat must which depend
be reached primarily
inside forces to accomplish the
the product.
desired separation of componentss
 Products are kept for a defined period of
time at temperature levels required for
the sterilization

 It depending on type of product

and size of container.
 Sterilization
The sterilization process

 The sterilization process in the canned product can be subdivided into three phases.

 Phase 1 = (heating phase) heating medium (water or steam) the product temperature is
Processes which depend primarily forces to accomplish the
increased from ambient to the required sterilization temperature
desired separation

 Phase 2 = (holding phase) temperature is maintained for a defined time.

 (Phase 3 = (cooling phase) the temperature in the can is decreased by introduction of

cold water into the autoclave.
 Sterilization

Sterilization Equipment

Autoclaves or retorts

 In order to reach temperatures above 100°C

(“sterilization”), the thermal treatment has to
be performed under pressure in pressure cookers,
also called autoclaves or retorts.

 In autoclaves or retorts, high temperatures

are generated either by direct steam injection,
by heating water up to temperatures over 100°C
or by combined steam and water heating.
Thermal Death Rate Kinetics Of Microorganism
Factors affecting heat resistance of microorganism

 Age of cell, younger cell are less heat resistance

 Initial
Processes which depend
concentration primarily
of spore forces
or cells to accomplish
more the numberthe
greater the heat treatment
desired separation
 The medium in which growth has occurred a more nutritious medium increases heat

resistance

 Moisture content dry food tend to require more serve heat treatment during sterilization

 pH of medium cell or spore have great heat resistance at or natural pH values.

Processes which depend primarily forces to accomplish the
desired separation
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