Unit 2064: Food Processing and Preservation

1. Introduction to Food Processing and Preservation

• Definition and scope of food processing
• Reasons for processing food
  • Extending shelf life
  • Enhancing food safety
  • Improving palatability and convenience
  • Nutritional enhancement
• Overview of food preservation
  • Preventing spoilage and microbial growth
  • Maintaining quality and safety
• Importance of food safety in processing
  • Contamination sources
  • Hazard Analysis and Critical Control Points (HACCP) principles

2. Methods of Food Preservation

2.1 Canning

• Principles of heat sterilization
• Types: water bath canning, pressure canning
• Applications and limitations

2.2 Freezing

• Effects on microbial activity and enzymatic reactions
• Types of freezing methods (blast freezing, cryogenic freezing)
• Impact on food texture and quality

2.3 Drying

• Methods: air drying, freeze drying, sun drying
• Mechanism of moisture removal
• Suitable food types

2.4 Pickling

• Acidification and fermentation principles
• Types of pickling (vinegar-based, fermented)
• Preservation effects and flavor development

2.5 Fermentation

• Use of microorganisms for preservation
• Types of fermented foods
• Benefits to food safety and nutrition

3. Food Processing Technologies

3.1 Pasteurization

• Definition and purpose
• Common methods (low- and high-temperature pasteurization)
• Effects on pathogens and spoilage organisms

3.2 Sterilization

• Techniques and difference from pasteurization
• Commercial sterilization processes

3.3 Irradiation

• Types of radiation used
• Mechanism of microbial inactivation
• Safety and regulatory considerations

3.4 Packaging Techniques

• Types of packaging materials
• Modified atmosphere packaging (MAP)
• Vacuum packaging
• Active and intelligent packaging

4. Quality Control in Food Processing

• Importance of quality control
• Methods to ensure safety
  • Microbiological testing
  • Chemical analysis
• Maintaining nutritional value
• Sensory evaluation techniques
• Regulatory standards and certifications
  • FDA, EFSA, ISO standards
  • Good Manufacturing Practices (GMP)

5. Food Additives and Ingredients in Food Processing

• Definition and classification of food additives
• Common functions
  • Preservatives
  • Emulsifiers
  • Colorants
  • Flavor enhancers
• Examples of commonly used additives
• Regulatory frameworks governing additives
• Impact on food quality and safety

6. Emerging Trends in Food Processing and Preservation

• Novel processing techniques
  • High-pressure processing (HPP)
  • Pulsed electric fields (PEF)
  • Ultrasound processing
• Sustainable packaging solutions
  • Biodegradable and edible packaging
• Use of natural preservatives
  • Plant extracts, essential oils
• Industry response to consumer preferences and environmental concerns
• Future outlook in food processing and preservation