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Thermal Preservation

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Thermal Preservation Definition Adding or removing heat to alter shelf-life. Shelf-life -- time food can be stored and still maintain its quality Heat processing ... – PowerPoint PPT presentation

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Title: Thermal Preservation


1
Thermal Preservation
2
Definition
  • Adding or removing heat to alter shelf-life.
    Shelf-life -- time food can be stored and still
    maintain its quality
  • Heat processing -- adding heat to a food to
    destroy enzymes and some spoilage and pathogenic
    bacteria.
  • Cold processing -- removing heat from food to
    slow deterioration from enzymes and bacteria.

3
Types of Thermal Preservation
  • Heat processing
  • Blanching
  • Commercial sterilization
  • Pasteurization
  • Sterilization
  • Dehydration
  • Canning
  • Cold processing
  • Refrigeration
  • Freezing

4
Blanching
  • Immersing food in boiling water or steam to
    destroy enzymes.
  • Often used before freezing or drying foods.
  • Product shelf-life is short.

5
Commercial Sterilization
  • Combines heat and vacuum seal to destroy spoilage
    and pathogenic microorganisms.
  • Product shelf-life is long.
  • Examples include water bath, retort, or
    hydrostatic cooker and cooler

6
Pasteurization
  • A low heat treatment that destroys pathogenic
    microorganisms and stops enzyme activity
  • Products have a medium shelf-life.
  • Examples include batch, high temperature, and
    short-time.

7
Sterilization
  • A high temperature heat treatment that destroys
    all microorganisms.
  • Products have a long shelf-life.
  • Examples include aseptic canning.

8
Dehydration
  • Low temperature heat treatment that involves the
    removal of water as a means to prevent microbial
    growth.
  • Products have a long shelf-life.
  • Examples include tray, belt, drum, spray, vacuum,
    freeze-drying, sun, and oven drying

9
Concentration
  • Removal of a portion of water from food to
    prevent microbial growth.
  • Products have a medium shelf-life.
  • Examples -- open kettle, heat evaporation, vacuum
    evaporation, and filtration

10
Refrigeration
  • Slows enzyme activity and microbial growth.
  • Products have a short shelf-life.

11
Freezing
  • Slows enzyme activity and microbial growth
  • Products have a long shelf-life
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