3rd Lecture

Blanching A basic process which used to destroy enzymic activity in vegetables and fruits prior further processing. Blanching is a mild heat treatment used to inactivate the oxidative enzymes in fruits and vegetables, and given prior to further processing (canning, freezing, and dehydration), which otherwise will result in undesirable changes in color, flavor, and nutritive value of the product during handling and storage. The product is usually immersed in hot water (88 99 0C) or exposed to live steam. Blanching time for most vegetables is about 1 to 5 min (in boiling water or steam); corn on the cob might require 7 to 11 min. Blanching media used are water, steam, hot gas, or microwave. Apart from enzyme inactivation, blanching also serves several additional functions: 1. It removes the non-condensable tissue gases (which achieves a better vacuum in cans, reduces the strain on can closures during processing, and results in reduced oxygen levels in the can.) 2. Increases the bulk temperature of the tissue. 3. Cleanses the tissue. 4. Wilts the tissue to facilitate in packing. 5. In some instances assists in improving (fixing) the color and texture of green vegetables. 6. Decreases the microbial load. 7. Preheats the products before processing. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough , the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening. Blanching time is crucial and varies with the vegetable and size of the pieces to be frozen. Under blanching speeds up the activity of enzymes and is worse than no blanching. Over blanching causes loss of flavor, color, vitamins, and minerals. Enzymes which causes a loss of eating and nutritional qualities in vegetables and fruits include: Lipoxygenase Polyphenoloxidase Polygalacturonase Chlorophyllase 2 heat resistance enzymes which are found in most vegetables are catalase and peroxidase (more heat resistance) and they are used to determined the success of blanching. Factors influence blanching time: Type of fruit or vegetable Sioze opf the pieces of food Blanching temperature Heating method

(A table about advantages and limitations of several equipments is inserted.)

Pasteurization In acid food (pH>4.5) the main purpose is destruction of pathogenic bacteria whereas below pH 4.5 destruction of spoilage m/o or enzymes in activation is usually more important. Pasteurization destroys selected vegetative microbial species (especially the pathogens) or inactivating the enzymes. Because the process does not eliminate all vegetative bacteria and almost none of the spore formers pasteurized foods need to be contained and stored under conditions of refrigeration, with or without chemical additives or modified atmosphere packaging, to minimize microbial growth. Most pasteurization operations involving liquids (mils, milk products, beer, fruit juices, liquid egg, etc) are carried out in continuous heat exchangers (sheel and tube or plate and frame). The product temperature is quickly raised to the pasteurization levels in the first heat exchanger, held for the required length of time in the holding tubes, and quickly cooled in a second heat exchanger. For viscous food, a swept surface heat exchanger (SSHE) is often used to promote faster heat transfer and prevent surface fouling problems. (Table 10.1 purpose of pasteurization in inserted.) The extent of the heat treatment required to stabilize a food is determined by the D value of the most heat-resistant enzyme or m/o which may present in food. The preservative effect of heat processing is due to the denaturation of proteins. This destroys enzyme activity and enzyme- controlled metabolism in m/o. The rate of destruction is a first-order reaction; when food is heated to a temperature that is high enough to destroy contaminating m/o, the same percentage die in a given time interval regardless of the numbers present initially. This is known as the logarithmic order of death and described by a death rate curve. The time needed to destroy 90% of the m/o (to reduce their number by a factor of 10) is referred to as the decimal reduction time or D value. D value differs for different microbial species and a higher D value indicates greater heat resistance.

(Referred to the graph) D values differ for different microbial species and higher D value indicates greter resistance. Two important implication from logarithmic order of death: 1. Higher the number of m/o present in a raw material, the longer it takes to reduce the numbers to a specified level. 2. The rise of commercial sterility. The destruction of m/o is temperature dependent: cells die more rapidly at higher temperatures. By collating D values at different temperatures a thermal death time (TDT) curve can be constructed. (Refer to graph again.)

The slope of the TDT curve is termed z value and defined as the number of degree Celsius required to bring about ten-fold change in decimal reduction time. The D value and Z value are used to characterize the heat resistance of an enzyme, a m/o or an chemical component of a food.