Transcript Lecture Note - Week 3

ERT 455
MANUFACTURING &
PRODUCTION OF BIOLOGICAL
PRODUCT
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Topic Outline
Introduction and Goals
 Food Spoilage and Foodborne Disease
 Product Formulations and Flow Charts
 Units of Operations
 Processing and Preservation
Techniques
 Packaging

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1.5 Processing and Preservation Techniques
 Several
Methods
 Heat
application
 Cold preservation
 Evaporation and drying
 Food additives
 Fermentation
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1.5 Processing and Preservation Techniques

1.5.4 Food Additives

substances added to food to preserve flavor or enhance
its taste and appearance.
Maintain
product
consistency
Impart
desired
color
Improve
nutritional
value
Reason
Enhance
flavor
Provide
leavening
Maintain
palatability
&
wholesome
-ness
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1.5 Processing and Preservation Techniques

To maintain product consistency.
 Emulsifiers
– consistent texture and prevent from
separating.
 Stabilizers – smooth uniform texture.
 Anticaking agents – help substances such as salt to
flow freely @ to prevent the formation of lumps,
easing packaging, transport, and consumption.

To improve nutritional value.
 Added
vitamins and minerals – milk, flour, cereal
and margarine.
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1.5 Processing and Preservation Techniques

To improve nutritional value.
 Antioxidants

– prevent fats and oils in baked goods.
- prevent cut fresh fruits from turning
brown when exposed to air (apple).
To provide leavening.
 Leavening
agents, release acids when heated – helps
cakes, biscuits and etc to rise during baking.

To enhance flavor.
 Spice

and synthetic flavor – enhance taste of foods.
Impart desired color.
 Color
– enhance the appearance.
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1.5 Processing and Preservation Techniques

Two types.
Direct Additive
Substance is added to a food for a specific purpose in that food.
Eg: low-calories sweetener aspartame
 puddings, yogurt, chewing gum & etc. .
Indirect additives
Become part of the food in trace amount due to its packaging,
Storage or other handling.
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1.5 Processing and Preservation Techniques

Color Additive



Any dye, pigment or substance that can impart color
when added or applied to a food, drug/cosmetic or
human body.
Used in foods, drugs, cosmetics, and medical devices
(contact lenses).
Reason.



To offset color loss due to storage/processing.
To correct natural variations in food color.
Can derived from natural sources.


Vegetables, minerals, or animals.
Eg: caramel color – produced by heating sugar.
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1.5 Processing and Preservation Techniques

1.5.5 Fermentation


Had been developed since ancient times.
In food processing, fermentation typically is the
conversion of carbohydrates to alcohols and carbon
dioxide or organic acids using yeasts, bacteria, or a
combination thereof, under anaerobic conditions.
Simple understanding..
Fermentation is the chemical conversion of sugars
into ethanol.

Prepared/derived from..

Dairies, grains, fruits, vegetables, muscle foods and etc.
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1.5 Processing and Preservation Techniques

5 main purposes
 Enrichment
of the diet through development of a
diversity of flavors, aromas, and textures in food
substrates.
 Preservation of substantial amounts of food through
lactic acid, alcohol, acetic acid and alkaline
fermentations.
 Biological enrichment of food substrates with protein,
essential amino acids, essential fatty acids, and
vitamins.
 Elimination of antinutrients.
 Decrease in cooking times and fuel requirements.
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1.5 Processing and Preservation Techniques

Primary benefit – conversion of sugars and others
carbohydrates . Examples:
 Juice
into wine
 Grain into beer
 carbohydrates into carbon dioxide to leaven bread
 Sugars in vegetables into preservatives organic acids.
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PACKAGING
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1.6 Packaging
Generally, to protect the food so its elements
will not be exposed until it is ready to be
prepared and consumed.
 Prepared from different materials.

Metal can
Glass
Plastic
Paper based
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1.6 Packaging

Functions of food packaging
Physical protection – shock, temperature, compression.
 Barrier protection – water vapor, dust, oxygen. Some

packaging have oxygen absorber to help extend shelf life.

Containment – reason of efficiency (powders and
granular materials need containment).
Information transmission.
 Marketing.
 Convenience.
 Portion control.

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1.6 Packaging

Food packaging types.
Type
Food example
Cans
Can of Tomato soup
Plastic tray
Fish, meat
Bags
Potato chips
Flexible packaging
Bagged salad
Aseptic processing
Drink boxes
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1.6 Packaging
Bag in box
-aluminum foil
-paperboard
Blister pack
-aluminum foil
-thermoformed plastic
Aluminum can
-aluminum
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TO BE CONTINUE…
THANK YOU FOR YOUR ATTENTION…
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Assignment Task

Find issue in designing packaging for
biological products.

Example:
 Changing
of the drinking glass bottle packaging into
plastic bottle packaging.
 Effect of drinking water in plastic bottle when exposed
to the high temperature.

Discusses,



Problems that occurred.
Effects to the human life.
Suggestion of the solutions, additions or improvements
that can be done.
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