FOOD

PROCESSING
Drying,Food
additive
and
fermentation
 drying

THEORY >
Reducing the
amount of free water will
prevent the microbial and
chemical spoilage.
 DRYING

 Dryingis a method of food preservation that works

by removing water from the food, which inhibits the
growth of bacteria and chemical spoilage.

>This process is the oldest form of food preservation

and most widely used preservative method.

>Aw is the unit measurement for the water activity

that use to determine the moisture of the food in
drying process.
Two type of food:
 DRY FOODS-Aw of 0.2 to 0.6
•<0.6 prevent microbial growth
•0.2 – 0.3 prevent many chemical
reactions.

INTERMEDIATE MOISTURE FOODS

• 0.8 – 0.9
•Use mold inhibitors
NUTRIENTS CHANGE
 Proteins

 Loss of vitamins

 Fats

 Carbohydrates

 Shape change
CARBOHYDRATES:

•Enzymatic and nonenzymatic browing.

•Carmelization increase

•Prevent or reduce colour changes:

>sulfites
> blaching
TYPE OF DRYING
 Sun drying(grain)

 Hot air drying(pasta)

 Freezedying
 Drum drying(potato (military foods)
paste)
 Hot oil(french fries)
 Spray drying(milk)
 Chemical drying(salt)
 Puff drying(fruits)
 Smoking(tea leaves)
STORAGE (KEEP OUT O2 AND LIGHT)

1. Air space (vacuum)

2. Reduce exposure to light
3. Good moisture barrier
 FOOD ADDITIVES

THEORY
FOODADDITIVES ARE
SUBSTANCE THAT ADD TO
FOOD DURING
PROCESSING OR STORAGE
TO KEEP THEM FRESH OR
ENHANCE THEIR COLOUR
FLAVOUR OR TEXTURES.
TYPE OF FOOD ADDITIVES
 Emulsifier
-Mixtures of oil and water.

Example :
Mayonnaise contain oil and water . The emulsifier keeps
these mixes and without it the oil and water are separate .

Reasons of using emulsifier :

a) Help to make a food appealing
b) Used to aid in the processing of food
c) Help to maintain quality and freshness
TYPE OF FOOD ADDITIVES
 Flavouring

-An imitation of the flavour of a known foodstuff

-Developed by Creative Flavourist : to identify the
subtances present in the food are most important
in producing its flavour and create a flavour
profile .
-Average flavouring contain 5 and 50 ingredient .

Example of food : Ice cream , yoghurt ,

margarine .
TYPE OF FOOD ADDITIVES
 Antioxidants
-Added to food that contain unsaturated fats to make them
last longer
-Prevent them from turning rancid
-Processing techniques have been developed to reduce the
risk of oxidation

Example :
 Ascorbic acid ( vitamin C )
• E300 : jams .
 Citric acid
 E330 : cheese
FERMENTATION
 DEFINITION > Conversion of carbohydrate to alcohols
and carbon dioxide under anaerobic conditions.
 THEORY > Reduce the pH of food or produce substance
which make the environment uninhabitable by other .

 Examples
 Alcohol – ethanol fermentation
C6H12O6 2C2H5OH + 2CO2
 Yeast fermentation ( bread )

 Lactic acid ( yogurt , kimchi )

C12H22O11 + H2O 2CH3CHOHCOOH

Factor influences fermentation
• Type of organism
• Source of energy
• Oxygen availability
• Temperature
• pH
• Aw
Type of organism
 Microbes
 Cheap resources
 Consist numerous enzymes
 Complex chemical structure into simplest
digestible molecules
 Example:

wine – Saccharomyces cerevisiae

pickles – lactic acid bacterias
soy sauce – Aspergillus oryzae & Aspergillus soyae
Source of energy
 Nutrient in food
 Carbon
 Example :
phototrophs – light
heterotrophs – organic compounds
litotrophs – inorganic compound
Oxygen availability
 70% - in the present of oxygen
- last for more 7 days
- aerobic respiration
- convert glucose
- adequate oxygen – sufficient bacteria growth
- excess oxygen – reduction in alcohol producing activities
- over production of vicinal diketones
 30% - in the absence of oxygen

- occurs over 2-3 weeks

- anaerobic respiration
- break down glucose
- less energy generated
Temperature
 Different optimal growth temperature
 Above optimal temperature – organism died
 Below optimal temperature – organism not active
 Produce amount of fermentation
 Example :

bacillus caldolyticus – 72
streptococcus pyogenes – 37
Eschericha coli – 37
staphylococcus aureus – 37
pH
 Can grow in wide pH range
 Different between bacterial strains, type of
food or growth medium, type of acids or base
used
 Most – pH 7.0
 A few – below pH 4.0
 Yeast and molds can grow at lower pH
compared to bacteria
 If too acidic or too basic, microorganism won’t
grow
Aw
 Water activity
 Availability of water for a cell
 Affected by present of solutes
 The higher solute concentration, the
lower the Aw.
 Microorganism live over a range Aw
from 1.0 to 0.7.
 ADVANTAGE

DRYING FOOD
ADDITIVES FERMENTATION

Less costly to Improve the restore the proper

produce nutritional on the balance of
foods bacteria in the
gut.

Less costly to Longer shelf life increases the

store and vitamin content.
transport
 AMIRUL HAFFIZ
HAMRAA’ ISA
IDAYU OTHMAN
AMIRA ABDUL LATIF

ADILA ABDUL
RAHMAN
NABILAH
SHUDIRMAN