food processing part

7/25/2019 Food Processing Part

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FOOD PROCESSING

(Part 2)


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BEVERAGES

Alcoholic Beverages- produced from sugar-containing liquids

by alcohol fermentation

- most popular: beer !ine brandyother alcoholic distillates

"# Beer

- involves the use of germinated barley

$malt% hops yeast and !ater- ad&uncts may be added $cereals other

than barley such as rice and corn%


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- properties:

invigorating property: ethanol

aroma 'avor and bitter taste: hops

nutritional value: unfermented solubili(ede)tracts

refreshing e*ect: carbon dio)ide

- total !orld production: +#, ) "./ liters0year- ra! materials

barley

- provides ample quantities of e)tract

- high starch content- high degree of germination

- 1igh germination vigor and good s!elling ability


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ad&uncts

- supplementary sources of starchunmalted cereals

- 2heat corn and rice

hops

- contribute to bitter 'avor and aroma ofbeer

- clari3er

- active antibiotic properties

- composition: bitter cpds $"+#4%5essential oils $.#64%5 protein $7.4%5 3ber$"64%5 ash$+4%5 819 $4%


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bre!ing !ater

- in'uence beer quality and character- should be lo! in salt content$biocarbonates calcium and magnesium%

- treated in order to remove ions

bre!ing yeast

- strains of Saccharomyces cerevisiae$topfermenting yeast% and S. cerlsbergensis

$bottom fermenting yeast%


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Steps:

"#"# malt productionmalt production

soa;ing of cereals in !ater$steeping%

germination $"6-7. 8 , days%

drying $7- 4


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7#7# !ort preparation $mashing%!ort preparation $mashing%

dispersion of malt in !ater

combination of malted barley andcereal ad&uncts and mildly coo; themi)ture

e)tract readily soluble materials and

gelatini(e the starch $begins at + 8and gradually raised to ,, 8%

3ltration: liquid $!ort% = high in sugar


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## bre!ingbre!ing addition of hops to the !ort and

boiled in a ;ettle for 7#6 hrs

after boiling the hops is removedfrom the !ort

HopsHops


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>mportance:>mportance:- concentrates the !ort

- nearly sterili(es the !ort- inactivate en(ymes

- precipitates remaining proteins

-carameli(es sugar $'avor%- e)tracts the 'avor preservativeand tannin-li;e products from hops


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## ?ermentation?ermentation

Bottom FermentationBottom Fermentationcooled !ort is pumped into the tan;at 6-@ 85 inoculation of yeast andfermentation for @-". days at @-".

8 3ltration aging $"#6 = 7 8 for 7 = months%

Top FermentationTop Fermentation

fermentation at higher temperatures$"+ = 76 8 for 7 = , days%


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produced alcohol content of about -@4 $/#7 proof%

lo!ers the p1 of the !ort to about#. and produces carbon dio)ide

$.#4%6#6# ?inishing and ac;aging?inishing and ac;aging

3nal polishing

addition of carbon dio)ide $ifnecessary%

pasteuri(ed $@. 8%


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2.2. WinesWines

- a beverage obtained by full or partialalcoholic fermentation of freshcrushed grape or grape &uice $must%

Steps in productionSteps in production

a#a#


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b# ?ermentation

- Saccharomyces cerevisiae var

ellipsoideus- 7" days at "7-" 8 $!hite !ines% = &uice

fermentation

- 7" days at 7.-7 8 $red !ines%- pulp

fermentationc#c# Aging $-/ months%Aging $-/ months%

- to get rid of the sediments $rac;ing%

- further build up of aroma and 'avor3.3. Alcool !istillateAlcool !istillate

- lambanog brandy rhum !his;y gin

- istilled fruit !ine +4 alc by !t#


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8arbonated Con-alcoholic Beverages

- softdrin;s- s!eetened 'avored acidi3ed colored

arti3cially carbonated and sometimeschemically preserved

- ra! materials

a. S"#ar $ crystalline or sugar syrup or highfructose syrup

= ?inal sugar content is +-"4

>mparts s!eetness to soda adds body and

mouth-feel Reduced calorie and non-nutritive

s!eeteners

%. Fla&orin# a#ents $ usually synthetic cmpdsnatural 'avor e)tract D fruit &uice concentrate

are used5 !hatever the source it must be


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c. Colors $ cara'el (eate! s"#ar)

Synthetic food color is more stable thannatural food e)tracts

!. Aci!s- added to enhance beverage 'avors and actsas a preservative against microbial gro!th

e. Water

- account for as much as /7-/,4 of the totalvolume of the drin;

. Car%on !io*i!e

- gives spar;les and (est to carbonated

beverages

- improves 'avor

- preservative action


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The soft drink industry purchases carbondioxide in high pressure cylinders

Industry practice involves either carbonatingthe entire beverage or only the water thatis subsequently mixed with the flavored

syrup

Water treatment

precipitation of minerals Deionization

Activated charcoal to remove colors, flavorsand residual chlorine


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Final filtration to remove traces of

unwanted substances that may

have passed through the carbonfilter

Deaeration to remove oxygen


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Coffee

- seeds of co*ee fruit from !hich theouter pericarp is completely removedand the silver s;in is occasionallyremoved

- seed may be ra! or roasted !hole orground and should be from thebotanical genus Cafea

- three species: C. arabica C.canephora C. liberica

- !orld production: 6#/ ) ".@ tons


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Structure of co*ee berry and beans


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a#a# 1arvesting and processing1arvesting and processing

- hand pic;ing of mature berries

- processing: removal of 'eshy part

F dry process: sun drying of !hole fruit

dehulling of dried hus;s and silver s;inF !et process: squee(e the fruit using

rotating cylinders carried into !aterstream "7-+ hrs fermentation

removal of mucilagenous layer anddrying at @6-+6 8


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roduct: green co*ee

8omposition

F protein $+#, = "7#74%

F lipids $+# = ",4%

F 3ber $". = ""#,4%

F sugar $7 = /4%

F ca*eine $.#/ = 7#@4%

F minerals $ = 6#4%


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%. Roastin#

- done in order to release the trulydelightful aroma of co*ee

- 7.. = 76. 8

- 8hanges: increase in volume $6.-+.4%

changes in color = green to bro!n

loss in !eight $"-7.4%builds up of typical roasted 'avor of

the beans


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c. Storin# an! pac+a#in#

- + to ". !ee;s- @ to ". months $vacuum pac;aging%

Ca,eine

- one of the best ;no!n C-containingcompounds

- physiological e*ects $stimulation ofcentral nervous system increased

blood circulation and respiration%- mildly bitter in taste


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-ree! co,ee

- the co*ee e)tract is made by

boiling the co*ee for ". min !ith!ater and 3ltering

- !ith high content of 'avoring andstimulant constituent


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#. Co,ee pro!"cts

i. Instant co,ee- soluble co*ee

- obtained by e)traction of

roasted co*ee under pressure- !ater temp can reach 7.. 8

the e)tract !ill be concentrated

$6 = ,.4 total solids% and thendired

- hygroscopic and unstable


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ii. Deca,einate! co,ee

- treatment of green co*ee !ith

superheated steam at high pressure- s!ollen beans are then e)tracted

!ith various organic solvents$dichloromethane acetic acidesters%

- drying


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/ea 0 /ea -len!s

- young tender shoots of teashrubs consisting of young leavesand the bud processed in a !aytraditional to country of origin

- 8hina and apan

- !orld production: 7#@ ) ".@ tons


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1. -lac+ /earocess:

- 2ithering leaves in trays $7. = 6 8 for -"+hr% or drying rac;s or drum driedmoisture reduction ,64 to 66-@64 $'accid%

- conditioning stepleaves are fed into roller !ithout pressure

$for uniform distribution of 9 en(yme%- fermentation

en(ymatic rather than microbial stopped !hen leaves are bright and

coppery red and has odor li;e sour apples- 3ring step $+,-/ 8 7.-77 mins%

heating in large oven or 3ring machine copper red color turns blac;


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2. Green /ea

- avoids o)idative processes

- the fresher the tea leaves thebetter the tea produced

- En(ymes are inactivated

- no !ithering step and fermentation-


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- tannin chlorophyll vitamin 8 andorganic acids decreases onlyslightly as a consequence of

en(yme inactivation

- very light clear bitter tastingbeverage


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Reactions In&ol&e in /ea Processin#:

"#"# 2ithering step2ithering step- start of changes in tea constituents

- hydrolysis of proteins to amino acids

- chlorophyll degradation- increases cell permeability

7#7# 8onditioning8onditioning

- more uniform distribution of 9


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# Rolling

- substrates and en(ymes are brought together

# ?ermentation

- en(ymatic o)idative processes

- pigments are formed- aroma production

6# ?iring

- en(yme inactivation

- conversion of chlorophyll to pheophytin


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ac;aging storage and bre!ing

-cleaning $to remove coarse impurities%- graded according to leaf si(e

- pac;ed in standard ply!ood chest lined!ith aluminum foils

- foils are sealed

- glass in metal containers

- should be protected from light heat and

moisture- bre!ing: hot !ater is added to leaves left

for -6 minutes !ith occasional stirring

:-@ g of tea leaves per liter


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DRINING WA/ER0 -O//ED WA/ER

Drin+in# ater

- should be clear colorless andodorless

- free from pathogens perfect !ith

regards to taste and containsminerals

- treatments:

3ltration thru gravel and sandlayers of di*erent grain si(e

aeration $to remove iron andmanganese%


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deacidi3cation: carbonate salt

disinfection: chlorination

- analysis: microbiological limits forcertain minerals


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-ottle! Water

- any potable !ater that is manufactureddistributed or o*ered for sale !hich issealed in food-grade bottles or othercontainers and is intended for human

consumption $?A "//6%- or !ater obtained from an approved

source that has undergone minimumtreatment $3ltration and o(onation orequivalent disinfection process%#


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Classi4cation:

Sprin# ater= comes from thesurface &ust above the bedroc;s

- !ater ta;en from a natural spring

- from !ater that 'o!s naturally oris self-'o!ing

- contains calcium trace mineralsli;e 'uoride


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5ineral ater= comes from acontainment roc; covered !ith clayto prevent contamination of surface

!ater

- may be plain or carbonated

- contains mineral salts $B?A%


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Distille! ater= undergoes reverseosmosis 3ltration

- does not necessarily remove all

heavy metals- mineral content has been reduced

$H". ppm% thru either distillation

deioni(ation or reverse osmosis


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COCOA AND C6OCOA/E- consumed as a suspension

- !orld production: 7#/6 ) ".@

Harvesting and processing of cacao

- cacao $Theobroma cacao%

- cut open and the beans scooped out- fermentationfermentation: beans are transferred to

fermentation tan;s and left for 7-+ days

: mi)ing of beans from time to time : rise in tem5 decrease in p1


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- !ashing and drying $@-+4

moisture%- roasting: to further develop

'avor and color

- dehulling: to produce the nibs- milling: heat of grinding melts

the fat liquid in consistency


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Co'position o cacao %eans

6 4 moisture5 6 4 fat5 .#74 ca*eine5"-74 theobromine5 ""#64 protein5+#64 819C5 /4 3ber5 7#@4 ash


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Can#es !"rin# processin#:

- conversion of sugar to 897and ethanol- degradation of polysaccharides

- o)idation of ethanol to acetic acid

- termination of o)idation reaction $


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Pro!"cts:

a.a. Cocolate li7"orCocolate li7"or- the liquid discharge from the mill

high in fat $664%

- solidi3es on cooling and it is thefamiliar bitter chocolate used inba;ing and other applications

- can be processed !ith sugar$s!eet chocolate% or !ith mil; andsugar $mil; chocolate%


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%. Cocoa %"tter

- the fat removed from the chocolate

liquor

c. Cocoa- the remaining press ca;e as ra!

material

- ground to very 3ne po!der to have asmooth mouthfeel


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!. Cocolate

- types depend on chocolate liquor cocoabutter sugar mil;

- s!eet chocolate: at least "6 4chocolate liquor

- mil; chocolate: at least ".4 chocolateliquor

- bitter chocolate: at 64 chocolate liquor

Process:

combining the mi)ture

3ne grinding


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;neading in heated mi)ingtan;s $@. 8 for /@-"7. hours%

tempering $controlled

crystalli(ation heating at 68 and cooling to about 7 8and continued stirring for "hour or more%

molding


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FISH AND FISH PRODUCTS

"# 8omposition and characteristics- depend on season of the year and

maturity

- edible portion is less than in !armblooded animals

- !aste is close to 6.4


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Co'position

- crude protein ",-7.45 minerals "-"#+45


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- easily digested as compare to !armblooded animal meat

- 3sh proteins are highly digestibleand at least as good as red meat!ith respect to essential amino acids

- fats of 3sh are readily digestible andrich in unsaturated fatty acids agood source of vitamins A and

- 3sh muscle is a good source ofvitamin B


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2. Classi4cation %ase! on:

a. En&iron'ent te 4s li&es

sea!ater 3sh

pelagic 3sh: 7.4 fat5 mac;erel tunaanchovies

demersal 3sh: H64fat $many haveH"4% cod5 'at 3sh shrimp oysterclams crabs


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fresh !ater 3sh

pi;e carp

can live in both environments salmon eels

%. %o!8 or': 9at or ro"n!


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3. Spoila#e actors

- 3sh tissue is more perishable thanany other animal tissue

- reasons !hy 3sh spoil rapidly:

microbiological: large no# of microorgsin the surface and digestive tract

physiological: 3sh struggle !hencaught

chemical: fat of 3sh is very rich intrimethylamine


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. Fis pro!"ctsa. !rie! 4s

- sun0mechanical- usually they are salted

-


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/e En!

Ieep SmilingJ

food processing part

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