Bioprocess Engineering & Technology!!!

"FOOD PRESERVATION"

The prevention or delay in spoilage & stopping the growth of harmful microbes which would make the food unsafe are called as “Food Preservation”. It’s also the process of heating, preventing the contamination, protecting food from deterioration and handling food to stop or slow down spoilage. Prevention usually involves preventing the growth of bacteria, yeast, fungi & other microbes as well as retarding the oxidation of fats which cause rancidity. The main aim of food preservation is to minimizing the growth of micro organism during the storage period, thus promoting longer shelf life and the storage period, thus promoting longer life and reduced hazard from eating the food.

Prevention comes in general 2 steps from early to supply:

A)    Packaging  &               B) Alternative ingredients  

The food technology industry is the business of applying food science to the safe healthy selection, processing preservation packaging and distribution of food products.

Preservation process includes:

1.      Heating to kill or derivative microbes

2.      Oxidation

3.      Toxic inhibition

4.      Dehydration

5.      Osmotic inhibition

6.      Low temperature inactivation

7.      Ultra high water pressure

8.      Combination of tissue methods

9.      Chelation.

 The traditional food preservation processes had also been used far from thousands of year ago, now it has modernized i.e.

Traditional Methods	Modern Methods
Fermentation	Pasteurization
Pickling	Irradiation
Salting & Sugaring	Freezing
Dehydration	Canning
	Sterilization
	Dehydration

Fermentation:

“It’s the breakdown of carbohydrate material by micro-organism under aerobic & anaerobic conditions”. A process to make perishable food into one has a longer shelf life. E.g. Yoghurt, Cheese. During fermentation micro-organism (Bacteria) convert glucose (Sugar) to alcohol (Beer) or to lactic acid (yoghurt). It also act as a preservative method by producing an acid which lowers the pH of the product, as is with Yoghurt.

Natural fermentation has played a vital role in the preservation of foods from early times. These are the principal reason for the contemned used of fermentation in food processing & preservation. In food preservation by fermentation in contrast, multiplication of micro organism and their metabolic activities are encouraged. The list of food product produced by fermentation is extremely long & includes following: Cheese, Curd, Butter, Alcoholic beverages, Sauerkrauts, Vinegar, Bread, Idle, Coffee, Soya sauce, Tea, and Cocoa. In fermentation of foods, a complex mixture of carbohydrates, proteins, fats undergo modification simultaneously under action of a variety of micro-organism & enzymes present.

The major control of Fermentation in foods-

1.      Temperature: Affects sensitivity on individual organism.

2.      Oxygen: Growth relies for aerobic and not for anaerobic microbe’s.

3.      Acids: Exert an inhibitory effect on harmful microb’s.

4.      Salt: Control fermentation production.

5.      Alcohol: Needed to prevent spoilage

MORE TO BE UPDATED SOON………………………..

"INTRODUCTION"

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"BIO-REACTOR"

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"INDUSTRIAL MICRO-ORGANISM"

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"FERMENTATION"

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"DOWNSTREAM PROCESSING"

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"WHOLE CELL IMMOBILIZATION"

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"INDUSTRIAL PRODUCTION OF CHEMICAL'S UTILIZING WASTE'S"

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"BIO-LEACHING"

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"FOOD TECHNOLOGY"

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"STERILIZATION & PASTEURIZATION"

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