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ManufacturingProcesses
Involved inFood
ProductionEunice A. Flores
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Manufacturing Processes Involved in Food P
Chemical Treatment Heat Treatment Blast Freezing Dring Fermentation
Pasteurization
Chemical Treatment Heat Treatment
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!ro"ing
Processing
#toring
Chemical treatment in food $roduc
Fertilizers Chemical #$ras
#ntheticHormones
Plan ts &
Animals
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FE%TI&I'E%#
Chemical treatment in food $roduc
( Ha)er*Bosch $rocess+ ,- /g0 1 2H-- /g0 3
-,H2 /g0
( develo$ed ) Fritz Ha)er in 4567( a $rocess to snthesize ammonia ) rea
hdrogen and nitrogen later on imafter "or8ing "ith industrialist
Carl Bosch.
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CHEMICA& #P%A9#( Pesticides /insecticides: her)icides: fung( $o$ularl characterised as ;highl to
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#9,THETIC H>%M>,E#( #nthetic se< hormones /for animals0( The e?ect of it is to alter the function of
glands@ it renders the male )ird sterile an
it female characteristics.( e.g. Diethlstil)oestrol: used in the reari
chic8ens for ta)le )irds
Chemical treatment in food $roduc
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!ro"ing
Processing
#toring
Chemical treatment in food $roduc
Fertilizers Chemical #$ras
#ntheticHormones
#nt hFlavour
EmuPr ese
Plan ts &
Animals
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#9,THETIC D9E#( To stimulate a$$etite: $rovide a more va
range of $roducts( Colouring is used onl for $rocessed foo
no color of its o"n or in "hich onl residuamounts of color remain.
Chemical treatment in food $roduc
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F&A>%I,! A!E,T#
Chemical treatment in food $roduc
( Chemicals designed to mimic natural a
( E
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Chemical Flavour Allylpyrazine %oasted nut
Methoxypyrazines Earth vegeta)les
2-Isobutyl-3Methoxypyrazine
!reen $e$$er
Acetyl-L-yrazines Po$corn2-Acetoxy yrazine Toasted avours
Aldehydes Fruit: green
Alcohols Bitter: medicinal!sters Fruit"etones Butter: caramel
yrazines Bro"n: )urnt: caramehenolics Medicinal: smo8e
#erpenoids Citrus: $ine
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It is also im$ortant to note that not all natavors are safe. An e
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EMIFIE%#
Chemical treatment in food $roduc
( chemicals that ma8e emulsionsha$$en.
( )rea8 u$ fats and oils and give them
a cream consistenc( ,ature uses $roteins and
$hos$holi$ids: and man emulsiersused in modern food $roduction are
)ased on these natural su)stances
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EMIFIE%#
The emulsiers that are used commerci
come from )oth natural and snthetic so The include+40 &ecithin
($ses% salad dressings& ba'ed goods an
chocolate)-0 Esters of monoglcerides of fatt acid
($ses% Ice cream& ca'es and crisps)20 Mono* and diglcerides of fatt acids
($ses% breads& ca'es and margarines)
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CHEMICA& P%E#E%ATIE#
Chemical treatment in food $roduc
( $revent the gro"th ofmicroorganisms that couldlead to s$oilage
( e
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E
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d. Benzoic acid or #odiumBenzoate(*or *ruit ,uices& ,ellies& mar
and catsup)
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d. Benzoic acid or #odiumBenzoate(*or *ruit ,uices& ,ellies& mar
and catsup)
According to the InternProgram on Chemical #sodium )enzoate is heused ) the soft drin8industr due to the de
of high*fructose corn scar)onated drin8s.>n the )ac8 of a soda can: ou can nd s
)enzoate in the ingredients list as E-44: "is the num)er assigned to it as a food add
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contG /Benzoic acid or #odiumBenzoate )
#odium )enzoate 1 itamin C BE,'E,E
Ho"ever: the Food and DrugAdministration states that food$roducts that contain )oth vitaminC and sodium )enzoate e
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e. Citric and Tartaric Acids (proide the acid *or aourimproement in syrups& drin'sand ,ellies)
f. Alum and soaa$og (used as a rm
*or pic'les and
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!ro"ing
Processing
#toring
Chemical treatment in food $roduc
Fertilizers Chemical #$ras
#ntheticHormones
#nt hFlavour
Emu
Pr ese
Plan ts &
Animals
Controlled*atmos$herePac8aging
Modied*atmos$here
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>,T%>&&ED*ATM>#PHE%E PACA!
Chemical treatment in food $roduc
During CAP: o
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>DIFIED*ATM>#PHE%E PACA!I,
Chemical treatment in food $roduc
hen MAP: an advanced version of CAused: a customized )lend of inert /nonrea
gases /most often car)on dio
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B%IC PAC#
Chemical treatment in food $roduc
( Multilaer $ac8ages:"idel used to $ac8age
Kuice: mil8: tomato
sauce: and countlessother $roducts.
( Protect contents froms$oilage and $rovidee
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Heat treatment in food $roduc
Frui ts and
Vege tables There are three methods in use to heatcommodities+a0 H>T ATE% di$s and s$ras
)0 va$our heatc0 hot air * 56 minut e e- /LO PC
control green m
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Heat treatment in food $roduc
Frui ts and
Vege tables There are three methods in use to heatcommodities+a0 Hot "ater)0 AP>% HEATc0 hot air * Heating f r uits "it
satur ated "ith "atva$our at tem$er aof L6QO6NC* T o 8ill insect eggslar vae
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Heat treatment in food $roduc
Frui ts and
Vege tables There are three methods in use to heatcommodities+a0 Hot "ater
)0 a$our heatc0 H>T AI% - #lo"er heating timand less humidit
- For Juarantine
$rocedures
- e.g.0 $a$aas
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Heat treatment in food $roduc
Frui ts and
Vege tablesHeat treated commodit res$onses+
F%IT %IPE,I,!Hot air treatment of 2OQL6NC inhi)its
ethlene snthesis "ithin hours in)oth a$$les and tomatoes.
#o Inc
ac i d E nh
d ev Inc r e
r es$ E t h l
$r od u
Fruits su)Kected to hot air treatments oL6NC often soften more slo"l than nofruits.
Heat treated a$$les are cris$ier than n
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Heat treatment in food $roduc
Frui ts and
Vege tablesHeat treated commodit res$onses+
F&A>% CHA%ACTE%I#TIC#2 h of LONC "ater )efore cool storage
mus8melons $revented the loss in suc"hich occurred in non*heated fruit.Heated a$$les /L das at 27NC0 "ere $as cris$er: s"eeter and overall moreacce$ta)le than non*heated.
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Heat treatment in food $roduc
4. Enhancement of desira)le te
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Heat treatment in food $roduc
T$es of heat treatment+ 40 Heat treatment at tem$eratures )elo" mostl in the tem$erature range of 6 to 7
called ;$asteurization= or sim$l ;coo8ing=-0 Heat treatment at tem$eratures of a)ovalso called ;sterilization=.
Mea t
produc ts
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Heat treatment in food $roduc
The di?erence )et"een the t"o grou$s of hetreated meat $roducts las in their micro)ialachieved: "hich determines ho" these $rodu)e stored after thermal treatment+
Mea t
produc ts
Coo8ed or $asteurized $roducts still contcertain amount of via)le or ;living=microorganisms. Their rene"ed gro"th innished and stored $roduct can onl )e $) a$$ling lo" tem$eratures. e.g.) past
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Heat treatment in food $roduc
The di?erence )et"een the t"o grou$s of hetreated meat $roducts las in their micro)ialachieved: "hich determines ho" these $rodu)e stored after thermal treatment+
Mea t
produc ts
#terilized $roducts are $roduced free of vmicroorganisms and can therefore )e stounder am)ient tem$erature /;shelf sta)lPracticall all meat $roducts in hermeticasealed containers /tin cans: glass Kars: re
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Heat treatment in food $roduc
MIC%>AE Coo8ingAlt e
Me
Micro"aves areelectromagnetic "avfreJuencies ranging
266 MHz and 266 !Hgenerated ) anelectromagnetic elda$$lied to the foodst
$rocessed
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That isall.
Than8ouR