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1. 「 P R O C E S S I N G O F
PERISHABLE STAPLES IN
TRADIONAL SOCIETIES」
Modern Food-Processing Techniques
and Preparation Practices
YANG

2. • Food processing is any
method used to turn fresh
foods into food products.
• Also includes adding
ingredients to food, for
example to extend shelf
life.
What is Food
Processing?
The term, ‘food processing’ refers to
any operation (mechanical, physical
or chemical) carried out on food in
order to change its properties.

3. Modern Food
Preservation
01 Pasteurisation
02
03
04
05
Freeze Drying
Vacuum Packing
Irradiation
Chemical Food Preservatives
06
07
08
09
10
Pascalization
Biopreservation
Hurdle technology
Nonthermal plasma
Modified atmosphere

4. Pasteurisation
Pasteurization is a process that kills
harmful bacteria by heating milk to a
specific temperature for a set period
of time. Pasteurization kills the bacteria responsible for diseases such as
listeriosis, salmonellosis, campylobacteriosis, typhoid fever, tuberculosis,
diphtheria, and brucellosis, as well as other bacteria. However, pasteurized
milk still contains low levels of the type of nonpathogenic bacteria that can
cause food to spoil, so it is important to keep pasteurized milk
refrigerated.Apart from dairy products, pasteurisation is widely used in
preservation of canned foods, juices and alcoholic beverages.

6. Is it safe to consume raw milk?

7. •can be categorized as vat (batch), high
temperature short time (HTST), and ultra-
high temperature (UHT); HTST and UHT are
continuous processes
Pasteurisation

8. Vat Pasteurizer
held at 145ºF for 30 minutes and then
quickly cooled. This retains a high
percentage of the milk’s natural
enzymes and beneficial bacteria which
adds to the flavor and heath benefits
of the milk. It lasts about as long in
your refrigerator as HTST milk. Many
people are turning to vat pasteurized
milk as an alternative to raw (or
unpasteurized) milk which can be
difficult to get in some areas.

9. High-Temperature Short-Time

10. Ultra-High
Pasteurization
UHP (or Ultra-Pasturized) means
that the milk has been heated to a
very high temperature (280ºF for 2
seconds) making a very shelf-
stable product as the milk can keep
under refrigeration for several
weeks.

14. Commonly Pasteurized Foods

15. Freeze drying
Is a way of dehydrating
frozen food via a process that
transforms ice into vapor,
also known as sublimation. It
is a healthy food preservation
method, as it retains most of
the beneficial plant
compounds and nutrients in
foods, as well as their color,
taste, and appearance.

16. Purpose
Freeze drying (also known as lyophilization)
is a water removal process typically used to
preserve perishable materials, with the goal
of extending their shelf life and/or preparing
them for transport. The machine freezes the
food to a temperature between -30°F and -
50°F.

17. Vacuum packing

18. Is vacuum packed food
healthy?
• The National Center for Food
Preservation warns that there are
risks with vacuum sealed food
products. Some harmful bacteria
that only grow in air-free setting
can grow much better and faster
in vacuum sealed products than
if they were not vacuum sealed.

19. Irradiation
• Food irradiation (the application of
ionizing radiation to food) is a
technology that improves the safety
and extends the shelf life of foods by
reducing or eliminating
microorganisms and insects. Like
pasteurizing milk and canning fruits
and vegetables, irradiation can make
food safer for the consumer.

20. Food irradiation is the only technique
of killing pathogens in raw and frozen
food. It is also pertinent to mention
that irradiation of food does not make
it radioactive as the rays do not leave
any residual effect on foods.
Irradiation is effective and safe to use.
Many food-borne diseases can be
prevented through irradiation.

21. Chemical food
preservatives
•In processed foods, anti-
microbial chemical agents are
added to preserve them. These
agents are added in smaller
amount since these are mostly
toxic when consumed in larger
amount.

22. •Chemical food
preservatives include
compounds such as
sodium benzoate,
benzoic acid, nitrites,
sulfites, sodium sorbate
and potassium sorbate.

23. Pascalization
High pressure processing (HPP),
pascalization or bridgmanization,
is a method of preserving and
sterilizing food, in which a product
is processed under very high
pressure, leading to the
inactivation of certain
microorganisms and enzymes in
the food.

24. call it High Pressure
Processing (HPP),
but you might know
it as High Pressure
Pascalization, High Pressure Pasteurization,
Cold Pasteurization, Cold Pressure Technology, High
Pressure Technology, or even High Hydrostatic Pressure
Processing.
NAME

25. Valuable Benefits
• preserves products
• naturally, there is
• no need for added preservatives and sodium. Thus, extended
shelf-life is attainable without the use of harsh chemical
additives and other ingredients. Longer shelf-life means less
waste, and less waste means better sustainability and
increased profits.
• So, no matter what name you call it, HPP is definitely sweet

26. Biopreservation
• is a technique of extending the shelf
life of food by using natural or
controlled microbiota or
antimicrobials. The fermentation
products as well as beneficial
bacteria are generally selected in this
process to control spoilage and
render pathogen inactive.

27. Commonly Used Biopreservation
•The most commonly used bio-preservatives
are bacteriocins, essential oils, herbs and
spices, vinegar, fermentation and sugar and
salt.

28. Hurdle technology
• Hurdle technology not only improves
product quality and microbial safety
but also saves money, energy and
several other resources. Food remain
stable and safe, high in sensory and
nutritive value due to gentle process
applied.

30. Nonthermal plasma
A technique that provides a
satisfactory microbial safety
and maintains reasonable
standards in food quality
attributes.
In this technology, surface of
the foodstuff is exposed to a
flame of ionized gas molecules
such as nitrogen and helium. It
helps in killing the microbes if
present on the surface of the
foodstuff

32. Modified atmosphere
packaging
• Modified atmosphere packaging (MAP) is a packaging system
that involves changing the gaseous atmosphere surrounding a
food product inside a pack, and employing packaging materials
and formats with an appropriate level of gas barrier to maintain
the changed atmosphere at an acceptable level for preservation
of the food. They help to extend the shelf life of fresh food
products - usually of fruits, vegetables, meat and meat products,
and seafood.

34. Difference between Vacuum
Packing and Modified Atmosphere
Packaging
With vacuum packing, most
air is removed from the
packaging, after which it is
hermetically sealed to
maintain the vacuum. Even
though most gas is pumped
out, a certain amount of
oxygen will remain in vacuum
packaging.
modified atmosphere is
created by adjusting
oxygen and CO2 levels
within the packaging to
the desired value.

35. 「 T H A N K S 」