chemical and heat treatment on food preservation (flores)

8/20/2019 Chemical and Heat Treatment on Food Preservation (FLORES)

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MARIANO MARCOS STATE UNIVERSITY

COLLEGE OF ENGINEERING

Department of Chemical Enineerin

MANUFACTURING !ROCESSES INVOLVED IN FOOD!RODUCTION"

C#EMICAL TREATMENT $ #EAT TREATMENT

Prepared by:

E%nice A& Flore'

BS ChE V

Submitted to:

Enr& Ro'elle Y& Mam%a(

Instructor, ChE Elective 3

Man%fact%rin !roce''e' In)ol)e( in Foo( !ro(%ction"Chemical an( #eat Treatment

Over the years, the industry of food manufacturin has become more

and more prevalent and in demand, leadin to fast evolution and hue


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developments in food processin and production techni!ues" #s many people

are continually e$cited and interested %ith ne% products, industries

constantly strive for better methods in producin innovative stu&s, even in

preservation techni!ues for food products that %ill be available and appealin

to many consumers"

'here are ( common types of manufacturin processes involved in

food production: chemical treatment, heat treatment, blast free)in, dryin,

fermentation and pasteuri)ation" 'he many other di&erent variety of methods

miht be classi*ed under these cateories mentioned" Only t%o of these

methods, namely Chemical 'reatment and +eat 'reatment, %ill be discussed"

C#EMICAL TREATMENT

Since %e cover food production in this material, %e mean both plants

and animals as sources or ra% materials" It is also note%orthy to remind that

chemical treatment in food production is not only limited to the processin

part but from ro%in of the material to storin and pacain it for the

consumer"

I& GRO*INGa+ Fertili,er'

# variety of chemical treatment methods are applied to crops %hile

bein cultivated" One of these is the commonly no%n application of

fertili)ers" #lthouh many farmers prefer and advocate the use of oranic

ones, the use of inoranic fertili)ers -chemicals. is inevitable today, not to

mention its lobal impact on food production"#n article by the American Institute of Chemical Engineers (AIChE) and

Chemical Heritage Foundation (2009) proudly claims that modern

fertili)ers stem from a chemical enineerin breathrouh pioneered by


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/rit) +aber in 012 %ho developed a

process to synthesi)e ammonia by reactin

hydroen and nitroen" 4orin %ith

industrialist Carl Bosch, +aber scaled up the

successful +aber5Bosch process that allo%s ammonia to be produced cost5

e&ectively in commercial !uantities for use in nitroen fertili)ers"Bene*ts aside, the use of inoranic fertili)ers also provide a lare dose

of neative impacts not only to the food itself, but also to the soil in %hich

it %as planted and ro%n"

-+ Chemical Spra.'

In comparison to fertili)ers, chemical sprays, on the other hand, are

used in reat profusion for the purpose of illin %eeds, or as insecticides

or funicides" 'hey are blo%n from po%erful pumps, or spread by

aeroplanes" 'he application of chemical sprays in ariculture is also as

certain as the need for fertili)ers"#s bene*cial as they are, chemical sprays, ho%ever, also ive o&

disadvantae or damaes to food and environment" 6ot to mention them

popularly characteri)ed as 7hihly to$ic8, they may drift for hundreds of

yards, or even for miles, taintin crops for %hich they %ere not intended,

or illin bees and other useful insects, or contaminatin 9o%ers and the

honey derived from them" Chemicals used miht be poisonous, if not all"

any of these substances are very persistent, or are combined %ith other

chemicals to mae them adhere, and are not removed by rain or by

%ashin"It is hardly safe to eat the peel of any fruit, for there is no certainty that

some chemical has not been used %hich penetrates into the peel, and

even, in some cases, into the 9esh" ercuric compounds are an e$ample


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of one of these thins %hich is no%n to penetrate into the interior of

tomatoes, and hence may be found in tomato ;uice"

c+ S.nthetic hormone'6ot much information is common to many about synthetic hormones

bein in;ected to meat products"

Synthetic se$ hormones, such as one

no%n as diethylstilboestrol is used in

the rearin of chicens for table birds,

and it is no% almost impossible to buy a chicen %hich has not been

sub;ected to this danerous dru" 'he e&ect of it is to alter the function of

the se$ lands< it renders the male bird sterile and ives it female

characteristics" +ormones have also been used e$tensively in beef

production in the =nited States"6evertheless, it has been authoritatively stated that it may have

somethin to do %ith causin cancer and leuaemia" If that is so, the

inestion of even the smallest dose may be danerous, for it no% appears

that there is no minimum safe dose of cancer5inducin chemicals"

II& !ROCESSINGIn the stae of processin the food products, aain, many forms of

chemical treatment is applied" 'he use of synthetic dyes, 9avourin

aents, emulsi*ers and preservatives are only fe% of the many di&erent

aents that are applied to certain food products on processin"

a+ S.nthetic (.e'Synthetic food dyes are used to enhance the oriinal colours

associated %ith a iven product" #n attractively colored food stimulates

the appetite more than a discolored one" #pparently, there is a


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relationship bet%een the eye and the ustatory nerves, %hich maes

colourin aents e$tremely important to food manufacturers"#nother purpose of food colorin is to provide a more variable rane of

products, %hich is especially important in the confectionery industry"

>espite some controversy in this area, the colorin of food is unavoidable"

Colorin fresh food is not permitted as a matter of principle" #s a rule,

colorin is used only for processed food %ith no color of its o%n or in

%hich only residual amounts of color remain"

-+ Fla)o%rin aent'

/lavourin aents are chemicals desined to mimic natural 9avours"

>o%nside is that they are often used for purposes of deception, either

because the food has lost some of its natural 9avour by processin, or

because the natural 9avour is not considered stron enouh" 'he table belo% sho%s a list of arti*cial 9avourins and their

correspondin natural 9avour"

C#EMICAL FLAVOUR

#llylpyra)ine ?oasted nut

etho$ypyra)ines Earthy veetables

@5Isobutyl53 etho$ypyra)ine Areen pepper

#cetyl55Pyra)ines Popcorn

@5#ceto$y Pyra)ine 'oasted 9avours

#ldehydes /ruity, reen

#lcohols Bitter, medicinal

Esters /ruity

etones Butter, caramel

Pyra)ines Bro%n, burnt, caramel

Phenolics edicinal, smoey


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'erpenoids Citrus, piney

It is also important to note that not all natural 9avors are safe" #n

e$ample of this is almond 9avorin" 4hen almond 9avor is derived from

nature, traces of hydroen cyanide %hich is a deadly poison can be found

in it" +o%ever, %hen this 9avor is made arti*cially by mi$in oil of clove

and amyl acetate, no cyanide is produced"c+ Em%l'i/er'

Emulsi*ers are chemicals that mae

emulsions happen" 'hey brea up fats and oils and

ive them a creamy consistency" 6ature uses proteins and phospholipids,

and many emulsi*ers used in modern food production are based on these

natural substances" Emulsi*ers are used in ice creams, bread and baed

products" 'he emulsi*ers that are used commercially come from both natural

and synthetic sources" 'hey include: -0. ecithin -salad dressins, baed

oods and chocolate., -@. Esters of monolycerides of fatty acids -Ice

cream, caes and crisps. and -3. ono5 and dilycerides of fatty acids

-breads, caes and mararines."

(+ !re'er)ati)e'Chemical preservatives are added to food to -0. prevent the ro%th of

microoranisms that could lead to spoilae, and -@. to e$tend the shelf5life

of food products"E$amples of selected preservatives include the follo%in:

a" Salt, suar, vinear, pepper -Common household preservatives.

b" Saltpetre or Potassium 6itrate -used for meat curin.c" Sulphur dio$ide and sulphide -inhibit discoloration of cut fruits and

serve as anti5bro%nin aent.d" Ben)oic acid or Sodium Ben)oate -for fruit ;uices, ;ellies, mararine,

and catsup.


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#ccordin to the International Proram on Chemical Safety, sodium

ben)oate is heavily used by the soft drin industry due to the demand

of hih5fructose corn syrup in carbonated drins" On the bac of a soda

can, you can *nd sodium ben)oate in the inredients list as E@00,

%hich is the number assined to it as a food additive"Sodium ben)oate, %hen combined %ith vitamin C, forms ben)ene"

Ben)ene is a carcinoen and is no%n to contribute to the formation of

many di&erent types of cancer" +o%ever, the /ood and >ru

#dministration states that food products that contain both vitamin C

and sodium ben)oate e$press ben)ene levels that are belo% the

danerous limit"

e" Citric and 'artaric #cids -provide the acid for 9avour improvement in

syrups, drins and ;ellies.< andf" #lum and soaed lime or apog -used as a *rmin aent for picles and

fruit preserves.

III&STORING6ot only in direct processin does innovations and development in food

manufacture sho% hue advances" Storin of food products, in fact, has

revolutioni)ed alon history, and continually allo%s better storin and

distribution of food to consumers"

a& Controlle(0atmo'phere pac1ain Controlled5atmosphere pacain usin plastic increased the shelf life

of fresh food since the 01D2s" 'he process controls o$yen and carbon

dio$ide levels inside the pacain environment to limit respiration by

fruits and veetables -ain to human breathin. and reduces the amount

of o&5as ethylene produced, %hich delays ripenin and spoilae"

-& Mo(i/e(0atmo'phere pac1ain


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odi*ed5atmosphere pacain, %hich also bean to be used %idely,

is a more advanced variation of controlled5atmosphere pacain, in

%hich the 7head space8 atmosphere %ithin a food pacae or the

transportationstorae vessel is modi*ed by 9ushin it %ith a blend of

inert -nonreactive. ases" It not only slo%s ripenin, but also prevents

many natural reactions that cause foods to spoil"

c& 2ric1 !ac1'Bric Pacs are multilayer pacaes, %idely used to pacae ;uice,

mil, tomato sauce, and countless other products" =se of these protects

contents from spoilae and provide e$tended shelf life %ithout the need

for refrieration" 'he inenious, bric5shaped pacae is typically

constructed from hih5!uality paperboard, plastic -such as lo%5density

polyethylene., and aluminum %ith each layer playin a speci*c role"

#EAT TREATMENT

I& FRUITS AND VEGETA2LES>urin the past fe% years there has been increasin interest in the use of

heat treatments postharvest to control insect pests, prevent funal rots and

a&ect the ripenin or response to temperature e$tremes of the commodity"

'here are three methods used as heat treatment: -0. hot %ater -@. vapour

heat, and -3. hot air"

a& #ot 3ater 4(ip' an( 'pra.'+


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+ot %ater dips are e&ective for funal

pathoen control, because funal spores and

latent infections are either on the surface or in

the *rst fe% cell layers under the peel of the

fruit or veetable" +ot %ater dips for fruit re!uire 12 min e$posure to

F(GC"In addition, enerally reconi)ed as safe -A?#S. compounds have been

applied in hot %ater to improve the ef*ciency of their antifunal action"

+eated solutions -FDGC. of sulfur dio$ide, ethanol or sodium carbonate

have been used to control reen mold -Penicillium diitatum. on citrus

fruits -urie, 011."

-& Vapo%r heatVapour heat is a method of heatin fruit %ith air saturated %ith %ater

vapour at temperatures of F2HD2GC to ill insect es and larvae as a

!uarantine treatment before fresh maret shipment" +eat transfer is by

condensation of %ater vapor on the cooler fruit surface" Studies have been

conducted for usin vapor or moist forced air to disinfest many fruits and

veetables from various insect pests" 'he treatment consists of a period of %armin -approach time. %hich

can be faster or slo%er dependin on a commoditys sensitivity to hih

temperatures" 'hen there is a holdin period %hen the interior

temperature of the produce reaches the desired temperature for the

lenth of time re!uired to ill the insect" 'he last part is the coolin do%n

period %hich can be air coolin -slo%. or hydrocoolin -fast." 'hus, there

are a number of components of the treatment %hich can be manipulated

to *nd the best combination for elimination of the insect pest %ithout

damain the commodity -urie, 011."


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c& #ot air+ot air can be applied by placin fruit or veetables in a heated

chamber %ith a ventilatin fan, or by applyin forced hot air %here the

speed of air circulation is precisely controlled" +ot air, %hether forced or

not, heats more slo%ly than hot %ater immersion or forced vapor heat,

althouh forced hot air %ill heat produce faster than a reular heatin

chamber" 'he hot air chamber has been utili)ed to study physioloical

chanes in fruits and veetables in response to heat -lein and urie,

0110, 011@."

#eat Treate( Commo(it. Re'pon'e'5& FRUIT RI!ENING

?ipenin of most climacteric fruit is characteri)ed by softenin of 9esh,

an increase in the suar: acid ratio, enhanced color development, and

increases in respiratory activity and ethylene production" E$posin fruit to

hih temperatures attenuates some of these processes %hile enhancin

others" 'his anomalous situation results in heated fruit bein more

advanced in some ripenin characteristics than non5heated fruit %hile

maintainin their !uality loner durin shelf life at @2GC"

• +ot air treatment of 3DHF2GC inhibits ethylene synthesis %ithin

hours in both apples and tomatoes"• /ruits sub;ected to hot air treatments of 3 or F2GC often soften

more slo%ly than non5heated fruits"• +eat treated apples are crispier than non5heated ones"

6& FLAVOR C#ARACTERISTICS• 3 h of FDGC %ater before cool storae of musmelons prevented the

loss in sucrose %hich occurred in non5heated fruit"• +eated apples -F days at 3GC. %ere perceived as crisper, s%eeter

and overall more acceptable than non5heated"


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• In the latter fruit the s%eetness %as due more to decrease in acidity

than increase in suar content"

II& MEAT !RODUCTS+eat treatment in meat products serves as to the -0. enhancement of

desirable te$ture, 9avour and colour, in order to mae meat products

more palatable and appeti)in for consumption, and -@. reduction of

microbial content thus achievin the necessary -a. preservation e&ects for

an e$tended shelf life of the products, and -b. food safety e&ects by

eliminatin potential food poisonin aents"

TY!ES OF #EAT TREATMENT 'he di&erence bet%een the t%o roups of heat treated meat products

lays in their microbial status achieved, %hich determines ho% these

products can be stored after thermal treatment"

5+ #eat treatment at temperat%re' -elo3 5778C9 mo'tl. in the

temperat%re rane of :7 to ;

or 'impl. =coo1in>&Cooed or pasteuri)ed products still contain a certain amount of

viable or 7livin8 microoranisms" 'hese are the more heat resistant

spore formin types %hich survive boilin temperatures -022GC." 'heir

rene%ed ro%th in the *nished and stored product can only be

prevented by applyin lo% temperatures" Such products must therefore

be stored refrierated -2G5DGC."

6+ #eat treatment at temperat%re' of a-o)e 5778C9 al'o calle(

='terili,ation>&Sterili)ed products are produced free of viable microoranisms

and can therefore be stored under ambient temperature -7shelf

stable8." Practically all meat products in hermetically sealed containers


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-tin cans, lass ;ars, retortable pouches. are sterili)ed products and can

be stored at ambient temperature"

ALTERNATIVE MET#OD IN #EAT TREATMENT

MICRO*AVE COO?ING

icro%aves are electromanetic %aves %ith fre!uencies ranin

bet%een 322 +) and 322 A+),

enerated by an electromanetic

*eld directly applied to the

foodstu& to be processed" 'he heat produced by

micro%aves derives from the

capacity of foodstu&s H or better, of their moisture content H of absorbin

enery from these micro%aves transformin it into heat, especially thans

to so5called dielectric mechanisms -many molecules, such as those of

%ater, are electric dipoles."icro%aves can increase the temperature %ithout a&ectin

surroundin materials -as the food pacae." One of the main advantaes

of this technoloy is that a food item can be heated !uicly -%ith

considerable reduction of processin times. and uniformly, irrespective of

its volume -as lon as the food item is uniformly structured and

homoeneous., thus minimi)in the thermal radients enerated inside

the foodstu&, %hich is typical for traditional cooin methods -?atti,

@20F."

?E/E?E6CESL%rie9 S& 011" Postharvest heat treatments" Postharvest Bioloy and

'echnoloy 0F, @DJ5@(@"


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chemical and heat treatment on food preservation (flores)

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