SOLUTION: innovative food processing | My Assignment Tutor

1Traditional, modern and innovative foodprocessingProfessor Weili Li2020-20212Learning outcomes:After this lecture you should be able to:1. Define and explain the significance foodprocessing (FP)2. Differentiate PRIMARY & SECONDARYprocessing3. Compare Traditional vs modern FP VSinnovative food processing31.Definition and significance of food processing “.. Any activity applied to food toprepare it for consumption..”Significance of FP ?• Basis for food manufacturing• key stage for food system• Key step for adding valueFOODMANUFACTURINGOR PROCESSINDUSTRY Food Industrial SystemTransportation StorageConsumerDistribution & RetailProcessing&ManufacturingAgriculturalProduction 4Major types of processes*Ref Fellows PJ./ Foodprocessing technology52. Primary and Secondary food processingPrimary processing:RAW food to primaryingredients or edibleproduct.Example 1Raw Commodity (e.g wheat)⇓ingredient (?)Secondary processing:INGREDIENT to finalprepared foodsExample 2Ingredients (Flour, yeast)⇓baked goods(biscuits, bread, pizza)63.Traditional & modern food processing(a) Similarities–> same scientific principles7(B) Differences:Traditional food process technology• Small scale, cottage industry• Home food preparation• Low tech• Low capital investment• Primary focus on preservation• Historically important (cf. Ancient Rome)8Modern food process technology• Large scale• Increased automation• Greater capital req. (for machinery)Emphasizes• Efficient material handling• Product Design and Development;• Food Safety (GMP, HACCP, Traceability)• Food Packaging.94. Aims of food processing1. Preservation (Shelf-life, storage life extension)2. Converts raw to edible foods + ingredients3. Increased consumer benefits– Greater choice– All-year round variety– Grater convenience• Increase portability• Decreased preparation• Long storage allows bulk shopping4. Adds value (cf. above) Profits**** *||| Negatives|||?? 105. Unit operations= discrete, self contained, sub-processes forfood processing.• Material handing• Cleaning• Separating• Size reduction• Pumping• Mixing• Heat exchange• Concentrating• Forming & Shaping• Controlling &monitoring• PackagingDifferent UNIT OPTS to form a food process11SummaryTraditional and modern food processing• Traditional methods of processing are historically important, smallscale techniques, requiring low levels of capital investment.• Modern food processing is large scale, with high levels automation.They involve high capital investment in machinery and employ novelpackaging. Concerns with product design & development, systemsfor quality & safety assurance are other hallmarks of modern foodprocessing.• The aims of processing are food preservation, conversion of rawprimary products to edible foods or ingredients, and enhancement ofconsumer benefits.12Food thermal processing13Food thermal processing Learningoutcomes:Upon completion of the session you should beable to,1. Describe 3-methods of heat conduction1. Name three heat preservation methods & listtemperature-time treatment used141. Principles of thermal processingDefinition• Thermal processing – application of heat energyto achieve defined process goalsrelated to.e.g sensory, nutritional, storage life andsafety.• Different thermal processes are defined byspecific temperature-time treatments.15Brief review of cooking methods• Boiling• Frying• Dry heat– Oven cooking• Microwave cooking…………………..VARIED TIMES &TEMPERAURES162. Principles of thermal processing– heat transferHeat transfer is by 3processes• Conduction• Convection• Radiation173. Examples of thermal preservation• A) Pasteurization• B) Blanching• C) sterilization183A) PasteurizationApplication area = Liquid foodsObjective =Destroy of pathogenic bacteriaExample:Pasteurization of expressed human milk.193A +Applications of pasteurization• Examples of pasteurized foods• Milk• Beer and other beverages• Cold blended chilled dressings and chutneys• Glazes and drizzles• Liquid egg• Marinades• Mixes and salsas• Pestos and dips• Savoury Sauces (Base sauces, Meat sauces, Pasta sauces,Dessert sauces)• Soupshttp://www.youtube.com/watch?v=0OmWbRKW4K8203A++)Temperature-time treatment forpasteurisationTime-temperature combinations• Low temperature 63 oC, 30 min• High temperature short time (HTST) 75oC,15s• Ultrahigh high temperature (UHT)150 oC, 1-3s213B. Blanching• Heat process for fruits and vegetables• Temperature-time 95 oC, 5 min• Inactivate endogenous enzymes to avoidspoilage223B+) Applications of blanching• Useful before– Sterilization & Canning– Freezing vegetables• Kills some bacteria• Removes gas bubbles & reduces volume• Softens, wilts product before canning233B++)Blanching examples• Okra blanching• http://www.youtube.com/watch?v=AWJWSvR3Pug&feature=fvw (4 min)• French beans• http://www.youtube.com/watch?v=dyylLDjGA7Q&feature=PlayList&p=BFA9B9A806DDD894&playnext=1&playnext_from=PL&index=8243C. Sterilization (canning & bottling)Applications areas = Canned & bottled foodsObjectives: eliminate C botulinum sporesTemperature-time treatment :121 oC (15-30 min)254. Advanced concepts: D-value Processing & D-valuedecimal reduction timeTime to reduce bacterial by10-fold, Log-112D process  food safety 26Video resources• History of pasteurization• Milk pasteurization versus raw milkhttp://www.youtube.com/watch?v=uD3rz96trVU&feature=relatedPasteur, set to music• http://www.youtube.com/watch?v=NVQ65ePy2-g&feature=related• Creative thoughts from Pasteur• http://www.youtube.com/watch?v=w3cyE2YTBg&feature=related27Further reading• See website.• Advanced canning principles• http://www.fao.org/docrep/003/R6918E/R6918E02.HTM28Food Dehydraton Learning outcomes:On completion should be able to:1. Define food dehydration2. State significance of dehydrated foods3. Describe major principles of air drying4. List some examples of drying technology5. Describe quality changes during drying6. Describe briefly how food is freeze dried292. Significance of dehydrated foodsImportant for:– Food preservation,– Reducing bulk weight– Increasing convenienceVERY Common form of processing– Traditional and modern dehydration– Applied to all agricultural products– Secondary ingredients30Significance: food changes & reactionsdecrease in the dried stateFigure showing effect of moisture on some food reactions314. Example of drying technology• Solar (open air/cabinet) drying• Smoking• Convection drying• Drum drying*• Spray drying*• Fluidized bed drying*• Freeze drying• Novel methodsMethods use differenttemperaturesDrying timesReference: Cohen JS & Tang TCS (1995). Trends in FoodScience & Technology 6, pg. 20.Dryers 1. Fluidized bed dryer•https://www.youtube.com/watch?v=vQmfmsJpp9I•Hot air is forced through a perforated platform•Raises food particles  fluidized bedW25.32Fluidized bed dryer33W25.Spray dryingW25.34Spray drierW25.35Large spray drierW25.36Drum dryerW25.37383. Drying principles: the drying curve Drying curve has 3-phases,lag phase,constant RATE zone falling rate zone.•loss of water from inside theproduct, shrinkage, surfacefilms formation leads thefalling rate drying phase.Time Drying curve for fluidized bed dryer3940• Sensory (S)• Nutritive (N)• Shelf-life (S)• Safety (S)Drying changes food SNSS characteristics5. Quality changes during food dehydrationW25. 41…(S) Sensory changes• Colour – browning reactions• Flavour – loss of volatiles compounds• Taste – mostly intensified• Texture – hardness, failure to re-hydrate.42..(N) Nutritive changes during dryingVitaminsVitamin C & thiamine loss,OtherProtein nutrient quality loss• Pre dehydration steps• High temperature drying (e.g. microwave)• Slow drying43..(S) Storage-life changes• Storage life increases at low water content• Bacteria growth inhibited at AW below 0.6.44..(S) safety of dried foods• Safety improved. Good hygiene is needed.• Acidic foods (e.g. fruit slices, tomatoes,peppers) – sun dried at low temperature• Low acidity vegetables & meat alert!!– Meat drying; hygiene critical. Cf. hazards fromSun-dried salted fish– smoking or preservative required during meatdrying456. Freeze dryingStages:• Freeze food• Placed undervacuum• Ice to gas(sublimation)Freeze dried products = natural appearance + Flavour.Good quality / high cost/ premium productsW25. 46Further reading• Potter N & Hotchkiss. Food dehydration and concentration (pp.246-302).• Heldman, D. R. & Hartel, R. W. (1997) Principles of food processing.Chapman and Hall, London. pp 117-183, 191-194 & 204-207.Test question:Assessment:• Food dehydration is a widely applied process in the food industry.(a)Give an account of the main principles of the air drying(b) Describes the significance of dehydrated foods and the advantagesof such products to the consumer.(c) What major quality changes occur during air drying..‘Novel Foods Regulation‘(Novel technology)(EC) No 258/97• Definition of novel food: a food that does not have asignificant history of consumption within the European Union(EU) before 15 May 1997.• Regulation: It lays out detailed rules for the authorization ofnovel foods, ingredients and processes• Assessments: Such foods are subject to a pre-market safetyassessment before a decision is made on EU-wideauthorization.http://www.food.gov.uk/gmfoods/novel/assess/UK assessment• It is carried out by an independent committee of scientistsappointed by the Agency.• Advisory Committee on Novel Foods and Processes(ACNFP).• Assessments include a detailed study of potential for toxic,nutritional and allergic effects.http://www.food.gov.uk/gmfoods/novel/assess/Simplified procedure• If the food and food ingredient are ‘substantially equivalent’ to anexisting food or food ingredient that is already marketed withinthe EU.• An opinion on equivalence obtained from one of EU MemberStates.• A notification to the European Commissionhttp://www.food.gov.uk/gmfoods/novel/assess/An opinion on equivalenceFood Standards Agency UKHow substantially the novel food or novel food ingredient isequivalent to an existing food or food ingredient as regards to its: composition (such as the source organism and preparation method) nutritional value metabolism intended use (such as a food ingredient or supplement) level of undesirable substances (such as contaminants, mycotoxins and allergens)Full guidance on what is required can be found in the ACNFP’sguidelines on demonstrating substantial equivalence.http://www.food.gov.uk/gmfoods/novel/assess/Nanotechnology• Nanotechnology is an emerging science to be used in thedevelopment of novel foods and processes.• With the nanotechnology , a approval would be required under the‘Novel Foods Regulation’ to ensure products are safe.http://www.food.gov.uk/gmfoods/novel/assess/Football (22cm) Flea(1mm)Hair(80μm)Red blood cell(7μm)Virus(150nm)Buckyball(0.8nm)100nm 80nm 60nm 40nm 20nm 1nm1m 10-1m 10-2m 10-3m 10-4m 10-5m 10-6m 10-7m 10-8m 10-9m 10-10m1m 1mm 1μm 100nm 1nmDNAstrand(2nm)Sunscreen TiO2(35nm)APPRECIATING SIZENanotechnology is the manufacture and use ofmaterials and structures at the nanometrescale (a nanometre is one millionth of amillimetre).PROPERTIES OF NANOPARTICLESConditions: 25oC, pH7, in water1 nm3SAND Time to dissolve:1 mm3 34 million years1.1 secondsInnovative Food Processing TechnologiesExtraction, Separation, Component Modification and ProcessIntensificationKnoerzer K., Juliano P. and Smithers W. G.ISBN: 9780081002940, eBook ISBN: 9780081002988Woodhead Publishinghttps://books.google.co.uk/books?hl=zhCN&lr=&id=aO8QCgAAQBAJ&oi=fnd&pg=PP1&dq=Extraction,+Separation,+Component+Modification+and+Process+Intensification&ots=lJuEKgNuK8&sig=565aWItTpQIvdg3018aAwXf5wV0#v=onepage&q=Extraction%2C%20Separation%2C%20Component%20Modification%20and%20Process%20Intensification&f=falsePrinciples of UAE• Ultrasound is sound waves with frequencies higher than the upperaudible limit of human hearing. Ultrasound devices operate withfrequencies from 20 kHz up to several gigahertz.‘Green’ technology• Ultrasonication generates the waves in liquids, leading to theformation and violent collapse of small vacuum bubbles, which iscavitation.• https://www.youtube.com/watch?v=v8qHKwiBvhI&list=PL650C9D70C735DFB5• Energy input is relate with frequency, aptitude and mediumpropertiesUltrasound-Assisted Extraction (UAE)Low-Frequency, High-Power Ultrasound-Assisted Food ComponentExtraction1. Lipid Extraction2. Polysaccharide Extraction3. Protein Extraction4. Phytochemical Extraction5. Aroma and Flavoring Extraction6. Biomolecule Recovery From Agri-Food Waste7. Antimicrobial Extraction8. Advantages and Limitations of UAE9. UAE Procedure Scale Up10. Recent Advances and Perspectives of UAE in the Food IndustryApplication of ultrasonic in polysaccharidesextraction• Destructure the cell wall and cleave the links between arabinoxylanwith other componentsIncrease the extractability of arabinoxylan for enzymatic extractionfrom wheat bran ( Wang et al., 2014).• Modification of molecular weight by introducing radical fragment(Vilkihu et al., 2011; Yiing et al., 2011)Microwave-Assisted Extraction of FoodComponentsPrinciples of Microwave-Assisted Extraction (MAE)• Electromagnetic waves (Electronmagnetic field)• Nonionising energy cause the molecular motion without changing themolecular structure, but producing the heat by friction.• Heating of microwave depends on both microwave energy (frequency 300MHz to 300 GHz) and energy) and dielectric properties of materials.Mechanism for microwave energy isconverted into heat• Ionic conduction: Ion mobility and concentration• Dipole rotation: in the electric field, the molecules in a sample withpermanent or induced dipole moments.• Both are affected by the temperature.• However, the effects of MAE remains to be exploredMAE variables• Power input,• Exposure time• Sample size• Viscosity• Type of solvent• Properties of materialsInnovative Structure Modification• Ultrasound for Structural Modification of Food Products• Application of Shockwaves for Meat Tenderization• Application of High Hydrostatic Pressure for Meat Tenderization• High-Pressure Homogenization for Structure Modification