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Food Processing
Food processing is the transformation of raw ingredients into food, or of food
into other forms. Food processing typically takes clean, harvested crops
or butchered animal products and uses these to produce attractive, marketable and
often long shelf-life food products. Similar processes are used to produce animal
feed.
Food processing dates back to the prehistoric ages when crude processing
incorporated slaughtering, fermenting, sun drying, preserving with salt, and various
types of cooking (such as roasting, smoking, steaming, and oven baking). Saltpreservation was especially common for foods that constituted warrior and sailors'
diets until the introduction of canning methods. Evidence for the existence of these
methods
can
be
found
in
the
writings
of
the
ancient Greek, Chaldean, Egyptian and Roman civilizations as well as archaeological
evidence from Europe, North and South America and Asia.
Canning is a method of preserving food in which the food contents are
processed and sealed in an airtight container. Canning provides a typical shelf life
ranging from one to five years, although under specific circumstances a freeze-dried
canned product, such as canned, dried lentils, can last as long as 30 years in an
edible state. Popular products of this method are canned sardines.
To prevent the food from being spoiled before and during containment, a
number of methods are used: pasteurisation, boiling (and other applications of high
temperature over a period of time), refrigeration, freezing, drying, vacuum
treatment, antimicrobial agents that are natural to the recipe of the foods being
preserved, a sufficient dose of ionizing radiation, submersion in a strong saline
solution, acid, base, osmotically extreme (for example very sugary) or other
microbially-challenging environments. Other than sterilization, no method is
perfectly
dependable
as
a
preservative.
For
example,
the
microorganism Clostridium botulinum (which causes botulism), can only be
eliminated at temperatures above the boiling point.
From a public safety point of view, foods with low acidity (a pH more than 4.6)
need sterilization under high temperature (116-130 C). To achieve temperatures
above the boiling point requires the use of a pressure canner. Foods that must be
pressure
canned
include
most vegetables, meat,
seafood, poultry,
and dairy products. The only foods that may be safely canned in an ordinary boiling
water
bath
are
highly acidic ones
with
a
pH
below
4.6,
such
as fruits, pickled vegetables, or other foods to which acidic additives have been
added.
Such preservation techniques are needed to prevent fish spoilage and
lengthen shelf life. They are designed to inhibit the activity of spoilage bacteria and
the metabolic changes that result in the loss of fish quality. Spoilage bacteria are
the specific bacteria that produce the unpleasant odors and flavors associated with
spoiled fish.
beings. As an example, farmers keep herds of dairy cows, sheep, and goats for the
purpose of collecting milk.
Milk usually comes from the udders of dairy cows on the farm. Milking lines
are attached to the four teats of a dairy cow using suction cups. These lines are
attached to milking machines which use pumps to gently suck milk from the cow.
The milk travels through the milking lines to stainless steel pipes. The pipes
lead to refrigerated storage tanks (vats) which quickly cool the milk down to 4
degrees Celsius.
Before transferring the milk from the vats to their tankers, drivers first test
the milk for freshness and quality. Milk tanker drivers are accredited milk graders,
qualified to evaluate the milk prior to collection. Tanker drivers grade and if
necessary reject milk based on temperature, sight, and smell. A representative
sample is collected from each farm pickup prior to being pumped onto the tanker.
The trucks have large stainless steel refrigerated tanks, which keep the milk clean
and cold during transportation.
Tanker drivers deliver the milk to the nearest milk processing plant. On
arrival, milk from the tanker is tested again in a laboratory to ensure that it has
been kept at or below 4 degrees Celsius during transport, and delivered within 24
hours of milking. Samples from the bulk milk tanker are tested for antibiotics and
temperature before the milk enters the factory processing area. Farm milk samples
are tested for milkfat, protein, bulk milk cell count and bacteria count. If milk does
not meet quality standards it is rejected. The milk is then pumped into large
insulated vats at the factory.
The milk is gently heated and then cooled again to make sure that the milk is
germ-free. This process is called pasteurization. Pasteurization or pasteurisation is a
process of heating a food, which is usually a liquid, to a specific temperature for a
predefined length of time and then immediately cooling it after it is removed from
the heat. This process slows spoilage caused by microbial growth in the food.
Unlike sterilization, pasteurization is not intended to kill all micro-organisms in the food.
Instead, it aims to reduce the number of viable pathogens so they are unlikely to
cause disease (assuming the pasteurized product is stored as indicated and is
consumed before its expiration date). Commercial-scale sterilization of food is not
common because it adversely affects the taste and quality of the product. Certain
foods, such as dairy products, may be superheated to ensure pathogenic microbes
are destroyed.
The milk is then pushed through tiny holes (atomizer) so that the fat is
dispersed evenly throughout the milk, stopping the fat from floating to the top of
the container. This process is called homogenization and it makes the milk smooth
and creamy. Homogenization is any of several processes used to make a
chemical mixture the same throughout. It is normally preceded by "standardization"
(the mixing of several different milking herds and/or dairies to produce a more
consistent raw milk prior to processing and to prevent or delay natural separation
of cream from the rest of the emulsion). The fat in milk normally separates from the
water and collects at the top. Homogenization breaks the fat into smaller sizes so it
for
Canning
Submitted by:
Unday, Ivy Marie M.
Romero, Claire S.
Tangcay, Harold R.
Rojas, Kurt D.