270 likes | 994 Views
Food Preservation and Packaging. Chapter 29. Causes of Spoilage. Microorganisms Enzymes Desiccation Bruising Oxidation. Methods of Preservation. Temperature control Moisture control Preservatives Irradiation. Temperature Control. Cold Refrigeration and controlled atmosphere
E N D
Food Preservation and Packaging Chapter 29
Causes of Spoilage • Microorganisms • Enzymes • Desiccation • Bruising • Oxidation
Methods of Preservation • Temperature control • Moisture control • Preservatives • Irradiation
Temperature Control • Cold • Refrigeration and controlled atmosphere • Freezing • Thermal processing • Canning • Retort packages • Pasteurization
Moisture Control • Drying • Freeze-drying
Use of Preservatives • Acids • Sugar • Spices • Other preservatives
Irradiation • Irradiation • Reduces microbial levels • Destroys pathogens • Extents shelf life • Removes insect infestation • Approved and regulated by FDA
Irradiation • 50 years of research • Food irradiated by • Gamma rays produced by cobalt 60 and cesium 137 • Beta rays produced by electron beams • X-rays • Irradiated food is NOT radioactive • Irradiated food is labeled
Packaging of Food • Functions • Protection • Containment • Marketing and Information • Regulation of packaging • FDA • Safety of packaging • Migration of chemicals
Packaging Materials • Paper and paperboard • Plastics • Metals • Combination of materials • Edible films and coatings
Methods of Packaging • Aseptic • Modified atmosphere • Sous vide
Packaging Waste Management • Pay-as-you throw • Source reduction • Reuse • Recycle • Combustion • Landfills