Nutrition labelling :-

Nutrition information on food labels is an important public health tool to

pramote balance diet, hences enhancing public health. this information
assist consumer to better understanding the nutritional value of food. it
enable consumer to compare the nutritional value of simple food product
and then make healthy food choice based on the relevant nutrition
information. for those who are on special diet (e.g. people suffering from
diabetes or high blood lipid), nutrition information on food label enable
them to select suitable food and help managed air conditions.

The food and drug ( composition and labelling) (Amendment:

Requirement for nutrition labelling and nutrition claim) regulation 2008
(the amendment regulation) enacted by legislative council on 28 may
2008, came into force on 1 july 2010 the amendment regulation introduce
a nutrition labeling scheme which cover two types of nutrition
information on food labels , namely nutrition labelling and nutrition claim
.the scheme required at nutrition label setting out the content leaves of
energy and seven nutrients specified for labelling name is protein
carbohydrate total fat, saturated fat,trans fat, sodium and sugars will
become mandatory for all applicable prepackaged food products. in
addition, nutrition claim made on food labels or in advertisements of
prepackaged food products will also be regulated. manufacturers canonly
use nutrition claim siftheir products bmeets specified conditions.

Nutrition labelling scheme needed because

A) a nutrition labelling scheme aims to assist consumers:

1) to make inform food choices.

2) to encourage the food manufacturer to apply sound nutrition principles
the formulation of food.
3) to regulate misleading or deceptive abels and claims.

B) consumer can use the information on the nutrition label in manyway

1) to compare nutrition content among different food for a healthier

choice.
2) to meet individual's dietary needs.
3) to understand the nutritional content of food and estimate their
contribution to the overall diet.
food packaging
:- commercially sterilefood are process and
package in manner that leaves the food free of microorganism of Public
Health significance and prevent the growth of any microorganism under
the normal non refrigerated storage condition and Distribution this may
be accomplished by aseptic processing and packaging.

Aseptic processing and packaging refer to a

technique in which food is commercially sterilized outside the package
cooled and aseptically filled in a previously sterilisedpackage followed
by hermetical sealing witha sterilised closure in an atmosphere free from
microorganism the end product is a hermetically sealed container holding
sterile food which can be stored for prolonged period of time at ambient
conditions.

according to acidity food may be divided into low

acid food and acid food low acid food means any food other than the
alcoholic beverage where any component has a PH value greater than 4.6
after heat processing this food are considered perishable and pH above4.
6 support growth of food spoilage or polishing microorganisms such as
clostridium botalinum A good manufacturing practice theis essential to
ensure that safety and quality of these food product.

aseptic processing and Packaging of low acid

food is a complex food manufacturing operation. it require careful control
at all stages of production to produce maintained the asepsis of food
processing filling and packaging system the control system entrace a
large number of operation which are interrelated.
Lesson 3: Nutritional Properties of Foods

Major Food Groups

A complete meal has five parts. Meats, breads and cereals (also called grains), fruits,
vegetables, and dairy products are the five major food groups. Fats, oils, and sweets
should be used sparingly.

Six Classes of Nutrients

The five food groups can be divided into six classes of nutrients. These essential
nutrients consist of: carbohydrates, proteins, fats, vitamins, minerals, and water.

Figure 3.1 - Nutrient Classes Carbohydrates are energy-rich compounds

that supply the majority of the body's energy,
• Carbohydrates
or caloric needs. Carbohydrates consist of
• Protein
• Fats carbon, hydrogen, and oxygen atoms in a
• Vitamins C 1 H 2 O 1 ratio. Sugars, starches, and plant
• Minerals fibers provide carbohydrates with glucose, a
• Water
monosaccharide, being the simplest form of
carbohydrate.

Protein supplies the body with molecules that contain nitrogen. Eight essential amino
acids are the building blocks of protein and consist of: leucine, isoleucine, lysine,
methionine, phenylalanine, threonine, tryptophan, and valine, along with histidine for
childhood growth.

Fats (also called lipids), are the most energy-rich compounds. They provide necessary
fatty acids for normal metabolism. They are also needed for transporting fat-soluble
vitamins.

Vitamins are organic molecules that are needed in small amounts but can make big
differences in one's health. Vitamin D can be synthesized by a healthy body, while the
remaining vitamins must be supplied in the diet. At times, Vitamin D may also need to
be a part of the diet to meet necessary levels. Vitamins are broken into two groups: fat-
soluble and water-soluble. Vitamins A, D, E, and K are fat-soluble, while vitamins C
and B complex are water-soluble.

Minerals are inorganic molecules needed in small amounts. The major minerals include
Calcium (Ca), Phosphorus (P), Magnesium (Mg), Cobalt (Co), Sodium (Na), Chloride
(Cl), Potassium (K), and Sulfur (S). The trace minerals consist of Selenium (Se), Fluorine
(F), Iodine (I), Iron (Fe), Zinc (Zn), Copper (Cu), Manganese (Mn), Chromium (Cr), and
Molybdenum (Mo).

1
 3. FOOD PRESERVATION AND PROCESSING

1. INTRODUCTION

The main aim of food preservation is to minimize the growth of microorganisms during the
storage period, thus promoting longer shelf life and reduced hazard from eating the food. Fruit and
vegetables are an important supplement to the human diet ass they provide the essential minerals and
vitamins and fibre required for maintaining health. For various reasons, this abundance of production is
not fully utilized and about 25-30% of it is wasted due to spoilage.
Most of fruits and vegetables are seasonal crops and perishable in nature. In a good season
there may be a local glut, particularly of fruit, but because of insufficient transport facilities, lack of good
roads and poor availability of packing materials, the surplus cannot be taken quickly enough to the natural
markets in urban areas. Moreover, the surplus often cannot be stored for sale in the off-season because
of inadequate local cold storage facilities. Thus the cultivators do not get a good price for their produce
because of the glut and some of it is spoiled resulting in complete loss.
Two approaches are possible for solving this problem. One is the creation/expansion of cold
storage facilities in the fruit and vegetable producing regions themselves, as also in the major urban
consumption centres, to ensure supply of fresh fruits and vegetables throughout the year. Another
approach is to process the fruits and vegetables into various products that could be preserved for a long
time, and add to the value of the product. With increasing urbanization, rise in middleclass purchasing
power, change in food habits and the dying out of the practice of making preserve in individual homes, i.e.
dehydrated foods, pickles etc. in the domestic market. Moreover, there is considerable demand for some
of these products in foreign markets e.g. Mangoes both fresh and canned, fruit juices, salted cashew and
good foreign exchanges.

2. OBJECTIVES

1. To impart thorough knowledge on the technical skills in various aspects of food processing and
preservation.
2. To inculcate the students to work in a hygienic way.
3. To provide an employment potential in food processing and preservation /self-employment.

3. SKILLS TO BE PROVIDED

1. Handling of preservation equipment for large scale.

2. Working in hygienic manner.
3. Maintaining sanitation.
4. Preparation of preserved products

163
192 Mechanical Engineering Technician

1.1 Introduction
In olden days, natural ice was used for Refrigeration purposes which
was quite inconvenient and inadequate for large requirements. The different
techniques are developed in last hundred years and now there are numerous
applications of refrigeration in our daily life as well as in many industries. The
different types of the Refrigeration systems, some physical property of matter
is used for producing cold.
Refrigeration is the process of removing heat from a space or substance
to reduce and maintain temperature lower than its surrounding. Before the
advent of mechanical refrigeration the natural phenomena was used produce
and maintain a lower temperature in a space or product. The value of ice as a
preservative was known and put to use thousands of years ago. Natural ice
from lakes and rivers was often cut during the winter and stored in saw dust-
insulated buildings, and can be used as required. In the Middle east and India
water was cooled by evaporating it through porous clay pots. In favourable
conditions it could be made cold enough to form ice.
The early machines the air system was probably the most successful
until the development of vapour compression and absorption system using
ammonia as refrigerant. In 1859 ferdinand carre devised vapour absorption
system. And ammonia –water cyclel still used in absorption type domestic
refrigerators .Thomas Midgely and his associates Henne and McNary
discovered dichlorodiflluoro methane, CCL2F2(Freon-12 which was) confirmed
as super refrigerant with low –level of toxicity and non-flammable.
Principle of Refrigeration
Refrigeration is defined as the production of temperature lower than
those of the surrounding and maintain the lower temperature within the boundary
of a given space. The effect has been accomplished by non cyclic processes
such as the melting of ice or sublimation of solid carbon dioxide . However,
refrigeration effect is usually produced by transferring heat from a low temperature
source to a high temperature source by spending mechanical work. To produce
this effect requires certain machinery , hence, the method is called mechanical
refrigeration. The working media of such machines are called refrigerants.
Classification of Refrigerators
Refrigeration implies the cooling of a system. It may be obtained by
adopting the following methods.
1. Natural methods.
chapter precautions :-
1.Precautions for food storage
One critical aspect of food protection is appropriate food storage. Food storage areas
should be well ventilated and illuminated, and protected from overhead drips. Floors,
wall surfaces and tables should be easy to clean, and the floors should be well
drained. The storage area should be kept free from insects and vermin, by screening if
possible.
Food should be obtained from approved sources and should come
in its original container. It should be kept free from contamination once it has been
received from the supplier. Processed foods are often safer than unprocessed foods,
for example, pasteurised milk is safer than raw, untreated milk.
Whether in the home or in commercial premises, once in the food
preparation area, food should be kept on shelves or clean racks. These should be
sufficiently high off the floor, at least 50 cm, and be spacious enough to prevent
contact spoilage or contamination. This is especially important for storing raw and
cooked foods, which must never touch each other, because raw food can contaminate
cooked food.

2. Precautions for food preparation

Food is particularly vulnerable to contamination while it is being prepared for eating.
It is important to remember food handlers’ hygiene and to ensure that all surfaces and
utensils are clean.
Foods intended to be eaten raw, such as fruit and some vegetables,
must be washed carefully in clean, safe water (Figure 10.2). Food that is to be cooked
must be cooked thoroughly to kill all pathogenic microorganisms. All parts of the
food must reach a temperature of at least 70oC. You cannot tell how hot the food is
just by looking, so it is important to cook the food for long enough to make sure that it
is all cooked through. Cooking, as well as being a very important part of food
preparation, is also used for preserving food; this is the subject of the next section.

6
 chapter Advantages and Disadvantages

Advantages:-

1. food preservation prevent the food from being spoiled by action of enzyme and
microorganisms.

2. food preservation increase the safe storage period of food stuffs.

3. It increases the availability of various foodstuff even at the distance and not
easily approachable place in other word it make the transportation of food material
easier.

4. food preservation make us for the deficiencies in diet.

5. It increases the availability of out of season foodstuff.

Dis-advantages:-

1. excess salt and sugar is used in the preservation of food which is not good for
health some method of food preservation may lead to loss of nutrients.
 food spoilage

INTRODUCTION

Food spoilage can be defined as “any sensory change (tactile, visual,

olfactory or flavour) which the consumer considers to be unacceptable.

Spoilage may occur at any stage along the food chain.

Spoilage may arise from:

 Insect damage
 Physical damage (bruising, freezing, drying, etc)
 Indigenous enzyme activity in the animal or plant tissue
 Chemical changes (usually involving oxygen)

Spoilage is a complex, Which involving physical, chemical, biochemical

and biological changes.

TYPE OF FOOD SPOILAGE

 Physical spoilage
 Chemical spoilage
 Enzymatic spoilage
 Microbial spoilage

PHYSICAL SPOILAGE

Physical damage to the protective outer layer of food during harvesting,

processing or distribution increases the chance of chemical or microbial
spoilage. Examples of Physical spoilage include.

 Staling of bakery products and components

 Moisture migration between different components
 Physical separation of components or ingredients
 Moisture loss or gain
CHEMICAL SPOILAGE

When animal or vegetable material is removed from its natural source of

energy and nutrient supply, chemical changes begin to occur which lead to
deterioration in its structure.

The two major chemical changes which occur during the processing and
storage of foods and lead to a deterioration in sensory quality are lipid
oxidation (rancidity) and enzymic browning. Due to Chemical reactions.

 chemicals from the farm.

 A cleaning product used in the processing plant when packaging.
 Fly spray used in the kitchen when preparing food.

ENZYMIC SPOILAGE

Every living organism uses enzymes of many sorts in its bodily functions as
part of its normal life cycle.

Enzymes are used in creating life. After death, enzymes play a role in the
decomposition of once living tissue.

For example, the enzymes in a tomato help it to ripen and enzymes

produced by the tomato and whatever fungal and bacterial spoilers are on it
cause it to decay.
Microbial spoilage

These are single celled micro-organisms (they cannot be seen by the naked
eye) which are present naturally in the environment.
These micro organisms (moulds, yeasts and bacteria) do not cause disease
but they spoil food by growing in the food and producing substances which
alter colour, texture and odour of the food, making it unfit for human
consumption.
For example, souring of milk, growth of mould on bread and rotting of fruit
and vegetables Some bacteria produce toxins which can also do the food
spoilage.

Bacterial Spoilage
Bacteria are single-celled microorganisms that serve many different purposes
-Spoilage in food due to bacteria is because bacteria produce changes in food
products as they live and grow
-These changes will cause damaged flavour, texture and composition in the
food
-Certain bacteria can cause milk to turn sour, meat to spoil as well as for
wine to turn into vinegar

Yeast spoilage
-Can cause discolouration, slime and odours on acidic food that is
refrigerated as well as jam and jellies
-Growth of yeasts causes fermentation
-Alcohol and carbon dioxide gas is produced by true yeasts by sugar
metabolism
-False yeasts can grow a dry film on the surface of food with high sugar or
highly acidic environment
DRYING/DEHYDRATION

1)We can dry food to preserve it (to make the food last longer).

2)Drying involves the removal of water from food substances.

3)We can dry food by :

a)Drying the food under hot sun . Examples :- prawns, squid, vegetables, chillies and
anchovies.

b)Heating it in the oven. Heating food to a high temperature. Examples : meat and biscuit.

c)Heating it with a flame. Examples: tea leaves, coffee powder and milk powder.

4)Without water and food, bacteria and fungi cannot grow.

5)This can make the food last longer.

6)Examples of food preserved by drying are fish, prawns, cuttlefish and fruits.

ADVANTAGES AND DISADVANTAGES OF DRYING

Advantages Disadvantages
A cost effective method of Most of the nutrients in the food are
food preservation destroyed.
Food last longer The taste of the food is no longer the
same
 REFRIGERATING

i.Cooling

1)Food can be preservde by storing them in a cool place below the room temperature such as
putting them in a place that is between 0ºC to 5ºC in a refrigerator.

2)In a cool condition, bacteria become inactive ( slow bacteria action) and do not reproduce or
give off poisonous gases. It does not kill the bacteria, but it slows down their growth.

3)Bacteria and fungi become active again when the food is taken out from the
refrigerator.Therefore, after taking out food from refrigerator, it must be cooked or eaten
quickly before its spoil.

4)Cooling still retain the texture of the food.

5)Examples of food preserved by cooling are vegetables, fruits, eggs and milk.

6)Cooling can be done by keeping the food in a refrigerator at home.

ADVANTAGES AND DISADVANTAGES OF COOLING/ REFRIGERATING

Advantages Disadvantages

Allows perishable food such Food preserved this way cannot be

as fruits and vegetables to be brought along while traveling.
kept longer.

ii.Freezing
1)We can preserve food by keeping it frozen.

2)Food is kept frozen at a temperature of -10°C.

3)Food can last longer because bacteria and fungi cannot grow at a very low temperature. The
microorganisms become inactive.

4)Freezing preserves the quality and nutrient content of the food.

5)Foods that can be preserved by freezing are chicken, meat, prawns and cuttlefish.

ADVANTAGES AND DISADVANTAGES OF FREEZING

Advantages
The taste and nutritional
value of the food is preserved
There is no change in size,
shape and colour of the food
Disadvantages
Microorganisms become inactive only.
They become active again at room
temperature.

VACUUM-PACKAGING
1)Vacuum-packaging is the preservation of food by sealing it in a pack after air has been
removed.

2)The food is kept in airtight packages.

3)Microorganisms cannot survive without air as they require air for respiration.

4)Airtight packages are packages where all the air has been expelled out.

5)Foods suitable for vacuum packing include sausages, coffee powder, biscuits, peanuts,
vegetables and fruits.

The steps involved in vacuum packing

ADVANTAGES AND DISADVANTAGES OF VACUUM PACKAGING

Advantages Disadvantages
The quality of food is It is suitable only for certain food
maintained
It needs a special and expensive
Food can be transported from equipments.
one country to another

PICKLING
1)Pickling is done by soaking or keeping food in vinegar, salt solution or sugar solution.

2)Pickling reduces the water content of food. This prevents the growth of bacteria and fungi.

3)Food preserved by pickling will last longer.

4)However, its taste and nutrient content will be different.

5)Food that can be reserved by pickling are fruits and vegetables.( unripe papaya, and chilies)

6)Microorganisms cannot grow under acidic conditions.

ADVANTAGES AND DISADVANTAGES OF PICKLING

Advantages Disadvantages
Fruits and vegetables can be Food experiences a change in taste and
preserved. colour.

Nutritional value is changed.

May affect health, cause diabetes or high

blood pressure.

CANNING
1)We can also preserve food by putting it in airtight cans

2)Food can last very long if kept in airtight cans

3)The food is cooked and all the air is expelled from it before canning

4)Bacteria and fungi cannot grow without air.

5)Food suitable to be preserved this way includes fish, meat, fruits and vegetables.

ADVANTAGES AND DISADVANTAGES OF BOTTLING AND CANNING

Advantages
Portable, canned food can be
taken anywhere easily
Food can be easily prepared
for consumption.
Disadvantages
Flavour of food is changed.
Preservatives are added to the food
Nutrient content is low
PASTEURISATION

1)Pasteurisation can destroy microorganisms in milk, ice-cream and fruit juice.

2)During pasteurization, the food is heated quickly for a few second.

3)Milk is pasteurized by heating it in 72 °C for fifteen second or at 65°C for 30 minutes.

4)Pasteurisation still retain the original flavour and taste of the food.

ADVANTAGES AND DISADVANTAGES OF PASTEURISATION.

Advantages Disadvantages
The nutritional value and Food cannot be kept long once the bottle
quality of the milk is is opened
maintained

The taste is unchanged

IRRADIATION

1) Irradiation is able to kill bacteria without significantly changing the food

containing the bacteria.

2) If you seal food in plastic and then radiate it,the food will become sterile and can be stored
on a shelf without refrigeration

ADVANTAGES AND DISADVANTAGES OF IRRADIATION

Advantages Disadvantages
The food texture is not It reduces the content of several key
changed nutrients.
Is ineffective against viruses.
FERMENTATION

1)Food could be preserved via fermentation.

2)In fermentation, yeast is added to fruit juice or other substances.

3)This process produces ethanol which stops the activity of microorganisms.

ADVANTAGES AND DISADVANTAGES OF FERMENTATION

Advantages Disadvantages
The food texture is not It reduces the content of several key
changed nutrients.
Is ineffective against viruses.
FREEZE-DRYING

1)Freeze-drying works by freezing the material and then reducing the surrounding pressure and
adding enough heat to allow the frozen water in the material to sublime directly from the solid
phase to gas.

ADVANTAGES AND DISADVANTAGES OF FREEZE-DRYING

Advantages Disadvantages
Does not cause shrinkage or It is an expensive process.
toughening of the food dried

The food's taste and smell

remain unchanged
FOOD ADDITIVES

1)A food additive is any substance added to food.

2)Sugar, salt, and corn syrup are the most commonly used food additives.

3)Food additives keep foods fresh, slow microbial growth, give desired texture and appearance, aid
in processing and preparation.

ADVANTAGES AND DISADVANTAGES OF FOOD ADDITIVES

Advantages Disadvantages
Help assure availability of May be used.to make bad food look like
wholesome, appetising, and good.
affordable that meet Many people are allergic to certain
consumers' demand. additives
Help prevent food poisoning