Prelims Flashcards
- Processing steps required to eliminate the potential for foodborne illness
PRESERVATION PROCESSES
one of the traditional
preservation processes
❖Pasteurization
→uses thermal energy to increase the
product temperature and inactivate specific
pathogenic microorganisms
Pasteurization
→results in a shelf-stable product with refrigeration
❖Pasteurization
more intense thermal process to reduce the population of all microorganisms in the product
COMMERCIAL STERILIZATION
leads to shelf-stable products in cans and similar
containers
COMMERCIAL STERILIZATION
Recently, technologies such as___________ have been investigated to reduce microbial
populations in foods without the need for thermal energy
Ultra-high pressure (UPH) and pulsed electric fields (PEF)
type of process used
❖Systems or PROCESSING SYSTEM
designed to
provide the desired increase in product temperature (focus siya sa temp thermal energy)
Traditional thermal processing systems
it has
→holding time
→cooling from the elevated temperature
Traditional thermal processing systems
bringing a treatment agent into contact with the food
product for the period of time needed to reduce the
action of deterioration reactions within the product
(may treatment agent siya ito yung mag cocontact sa food, in agiven time, in the process ma rereduce na yung deterioration na magaganap sa product)
Alternative preservation processes
Eliminate pathogenic microorganisms and other components
causing deterioration of the product( clue word pathogenic, alam mo na ito)
PASTEURIZATION
To extend the shelf-life and the safety of the food product (extend lang natin)
PASTEURIZATION
→a thermal process used to eliminate specific pathogenic
microorganisms from a food
(thermal process na siya,eliminate specific pathogenic microor)
PASTEURIZATION
is a similar thermal process used to inactivate enzymes
in foods and prevent the deterioration reactions in the product (okay enzymes naman ito)
PASTEURIZATION
Both processes accomplish the desired result without using the high
temperatures normally associated with commercial sterilization.
Blanching and pasteurization
designed for liquid foods, and with specific attention to achieving
a specific time-temperature process (again very specific sa attention at time-temp)
bakit?
pasteurization
kasi baka kapag nasobrahan sa temp, baka imbes na specific na pathogenic lang, magiging all, at iba na yun)
additional info
also known as “flash pasteurization,”
is a continuous process that heats food products, like milk, to a high temperature (72°C) for a short time (15 seconds) to kill pathogens and extend shelf life
Continuous High Temperature Short Time (HTST) Pasteurization
System
Some parts of the pasteurization system
→plate heat exchangers are used
Heat exchangers for product heating/cooling
heating medium may be:
hot water or steam
used to increase efficiency of the
process ( hot products: heating medium; cold water: cooling
medium)
regeneration section
→important component of the pasteurization system|
why?
➢Holding tube
kase in here it is place when settling down of temperature happnes, in a way that, it satisfies lethality
real answer
ensuring that the product, in continuous flow, is held at the required temperature for the specified duration
although lethality accumulates in the heating, holding, and
cooling sections, the FDA will consider only the lethality
accumulated in the _______
holding section
reduction of a target pathogen during heating to a level, ideally zero, that renders a product safe for consumption at any point during its shelf life
Lethality
the d___ of the holding tube is crucial to achieve a uniform and
sufficient thermal process
design
a metering pump located upstream from the holding tube
➢Pumps and flow control
used to maintain the required product flow rate
Pumps and flow control
this pump is used for this application of pasteurization
positive displacement pump
are more sensitive to pressure drop and should be used only for clean-in-place applications
Centrifugal pumps
an important control point in any pasteurization system
Flow diversion valve (FDV)
→this remotely activated valve is located downstream from the
holding tube
Flow diversion valve (FDV)
a _____________located at the exit to the holding tube
activates the FDV
temperature sensor
concept: FDV
when the temperature is _______ the established pasteurization
temperature, the valve is maintained in a_________position; if the
product temperature __________
_________the desired pasteurization
temperature, the FDV diverts the product flow to the _____ product
_____ to the system
below
forward flow
drops below
unheated
inlet
-the ______ and _________ prevent product that has not received the established
time-temperature treatment from reaching the product packaging system
valve and sensor
with application to solid food as it inactivate an enzyme system (okay blanching alam mo na ito)
BLANCHING SYSTEM
→since blanching systems are designed for solid foods,_________ systems are used to carry the product through the system
conveying
in blanching, the environment within the system, where the product pieces are
heated, are ___________
team or heated water
in blaching, the _____ and _____ of the conveyor ensures that the thermal treatment of the product provides the desired inactivation of the _______ system for a given product ( the slowest heating location ex. sa lab experiment nila Ma’am Jen …of
the product pieces will increase in temperature during the ______
stage of the process, while the product is exposed to the steam or
hot water
design and speed
enzyme
initial
In blanching, Second stage →the product is exposed to a____ environment,
usually _____ or _____
cold air or water
in blanching, the _____________ _____________at the slowest heating/ cooling
location of the product pieces are critical in ensuring the process,
and are established by the speed of the conveyor through both
stages of the system
temperature-time profile
➢the use of a thermal process to achieve a shelf-stable food product
COMMERCIAL STERILIZATION SYSTEMS
pasteurization is also a thermal process
systems are designed to increase the product temperature to rather
high magnitudes for specified periods of time
increase tempt rather high magnitude
COMMERCIAL STERILIZATION SYSTEMS
temperatures used usually exceed the boiling point of water, and the
equipment must include this capability
COMMERCIAL STERILIZATION SYSTEMS
COMMERCIAL STERILIZATION SYSTEMS
Three categories
batch, continuous and aseptic
Accomplish the thermal treatment after the product is placed in the container or package
Batch and continuous
the process is accomplished before the product is placed in
the container or package,
and the container or package requires a
separate process
Aseptic
the typical batch system is referred to as a
still retort
a vessel designed to expose the product to
temperatures above the boiling point of water
still retort
In batch system of Comercial Sterilization,
must maintain pressures up to______, or the pressures
needed to maintain steam temperature as high as _____
475 kPa
135 – 150 ºC
the _________ ________is designed to allow the environment (pressure
and temperature) within the vessel to be _________ to some desired
level for a specified time, held, and then returned to ambient ______ and
________ conditions
this is under batch systems
control system
increased
pressure
temperature
Batch System
for a typical process, the product __________ would be placed into the ____ →the______ is sealed → ________ ______ ______would be released into the vessel until the desired ________ and ______ are reached
→the product (in containers) is ______for a predetermined period of time → the pressure is
________ and the temperature surrounding the product containers ___________
containers (with product)
vessel
vessel
high pressure steam
pressure and temperature
held
released
decrease
→involves a design of the processing vessel to allow for automated filling and discharge of product containers
Crateless retort
In CONTINUOUS RETORT SYSTEMS ➢the vessel is first filled with_________ → _____
→application of ________process →product containers are removed in an _______manner (semi-continuous)
product containers
sealing
thermal
automated
in contrast to the continuous crateless retort system which is just semi-continuous, this one is the real continuous
Hydrostatic sterilization system
→uses a tower and two columns of water to maintain a high-pressure steam environment for the product containers to move through
Hydrostatic sterilization system
in Hydrostatic sterilization system
→the _______ of the water columns is sufficient to maintain the desired
steam pressure and temperature
height
➢Hydrostatic sterilization system
→the product _____ carries the containers through the system in
a ________ manner
→the product containers enter the system through a _________ of _________ and heating of product is initiated
→the heating of the product is completed as the product is conveyed through the _____ _______
→the final stage of the process is accomplished as the product
containers are conveyed through a ________ of _____
→the____________ for product within the system is a function of the
conveyor speed
conveyor
continuous
column of hot water
steam environment
column of cold water
residence time
most commercial sterilization systems are designed for food product
placed in metal cans however,
an alternative system for product placed in a flexible ________ requires
an approach to suspend the ________ in the steam environment within the retort vessel
pouch
➢includes a unique crate within the vessel to suspend the product
pouches in the steam environment and allow the heating of the
product in the most efficient manner
POUCH PROCESSING SYSTEMS
by exposing both sides of the thin pouch to the heating medium, the
slowest heating location of the product reaches the desired
temperature __________, and can be cooled ______to complete the thermal process
rapidly
it is a continuous sterilization (note it is sterlization
ASEPTIC PROCESSING SYSTEMS
free from contamination caused by harmful bacteria, viruses, or
other microorganisms
Aseptic
this system
➢the product is ________ __________ prior to being placed in a container
➢the systems require__________ sterilization of the container, and
placement of the product into the container while in an aseptic environment
➢_________ to products that can be pumped through a heat exchanger for both heating and cooling
➢by using __________ steam as a heating medium in a heat exchanger,
the product can be heated to temperatures exceeding ________ → holding tube →product cooling in a heat exchanger using ____
thermally processed
independent
limited
high pressure
100 ºC
cold water
cannot be used for solid foods, but have been adapted for high viscosity
foods and liquid products containing solid particles
ASEPTIC PROCESSING SYSTEMS
the use of high pressures to achieve food preservation has evolved as a potential commercial process
ULTRA-HIGH PRESSURE (UHP) SYSTEMS
in UPH historically, there have been demonstrations of inactivation
of microbial populations by using ultra-high pressures in the
range of
300 to 800 Mpa
Components of UPH
→vessel designed to maintain the_____________ required for the process
→________ _______within the vessel is in contact with the product and delivers the impact of the agent to the product
and microbial population within the product
high pressures
transmitting medium
current systems operate in a ____ or ______ mode.
batch and semi-continuous
a typical UHP process for a______food or product in a container would be accomplished by placing the product in
the system vessel, followed by ______ the ______ around the product with the _____ _____
➢pressure is increased by high pressure pumps for the transmitting liquid or by activating a ______ to reduce the ________ of the medium surrounding the product
➢after the desired pressure is reached in the vessel, the pressure is maintained for the _______ of _______ needed to accomplish the required reduction in microbial population in the product
➢at the end of the _____ ______, the pressure is released
and the process is completed
solid
filling the space
transmitting medium
piston
volume
period of time
holding period
➢a system for __________ product would use a high-pressure transfer value to introduce product into the vessel
➢the pressure is increased by introducing ______ behind a free ______ applied __________to the product
➢the product is pumped out of the vessel, and the process cycle is repeated
➢the processed product must be filled into packages or containers in an
________environment
➢during the UHP process, the product temperature will be increased
further to _______ heating
➢a typical product would experience an increase of_______ per ______, although the magnitude of increase would vary with product composition
➢The___________increase may or may not influence the process depending on the temperature of the product entering the UHP system
pumpable
water; piston; directly
aseptic
adiabatic
3ºC per 100 MPa
temperature
➢the exposure of a food product to a pulsed electric field results in a reduction
in the ________population within the product
microbial
PEF S
➢requires a component to generate the electric field and a______ _____
to expose the product to the field in a controlled manner
this includes a method for conveying the product through an environment where it is exposed to the pulsed electric field for a
controlled period of time
treatment chamber
most PEF S systems are designed for ______foods that can be pumped through a tube or pipe (the electric field surround the tube)
liquid
➢the portion of the PEF system designed to create the electric field has at least two
electrodes: one high ________ and the other at ______ ______
the treatment involves exposing the product to pulses of voltage between the
_______ _____
Several different configurations for the electrodes and the product flow have
been developed:
voltage
ground level
two electrodes
parallel plate, coaxial and colinear
it is the primary process variable
→depending on the microbial population, the intensities may be as low as _____ kV/cm or as high as ____ kV/cm
→for all microorganisms, the rate of reduction in the population will _____ as the field intensity is _____
➢electric field intensity
2- 35 kV/cm
increase
has high synergistic influence on the
effectiveness of the process in PEF S
Temperature
Product composition → products creating higher electrical conductivity; existence of ______ ______ in liquid
products
gas bubbles
Ultraviolet light, pulsed light, and ultrasound
➢High voltage arc discharge, oscillating magnetic
fields, and x-rays
➢Microwave and radio frequency and ohmic-induction
heating systems (depend on the increase of product
temperature to achieve the process)
ALTERNATIVE PRESERVATION SYSTEMS
Lab Result
Heating Medium
Mode of transfer
order of heating
order of cooling
juice> convection> top, middle, bottom> bottom middle top
meat> conduction> bottom, top, middle> bottom, top ,middle
convective materials geometric center is ____ height of the can
conductive materials geometric center is _______ height of the can
which is faster to penetrate the cold point
1/3
1/2
convective
it is defined as the point that receives the least heat and assumed to be the lowest heating point of the container
Cold point
