Transcript Fundamental of Biological Products Manufacturing 2

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 – used to retain the physical
characteristics of the food .
 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: sugar or salt. .
Indirect additives
Substances that may come into contact with food as part of
packaging or processing equipment, but are not
intended to be added directly to food.
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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
Cartons
Eggs
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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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1.6 Packaging

Shelf-life

Shelf-life of packaged foods is controlled by:
Water activity
pH
Barrier
properties
Food
properties
Microbiological
deterioration
Sensitivity
The ability of a package to
control the permeation and
penetration of gasses 17
1.6 Packaging
Contamination
Adulteration
Environment
Temperature
change
Physical/
Chemical
deterioration
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1.6 Packaging

Factors affecting the selection of a packaging
material.
Light – deterioration by light = changes in color
caused by loss of natural pigments
 Temperature – low thermal conductivity materials
= reduce conductive heat transfer.
 Mechanical strength – protect from damage.
 Grease resistance – leakage of oils and fats spoil
the appearance of a pack.
 Micro-organisms, inserts, animals and soils –
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inadequate seals, tears = contamination

1.6 Packaging

Packaging materials for selected foods.
Short shelf-life
Product
Glass
Paper/paperboard
Plastic
Cooked meats
Dairy products
(milk, yogurt)
Fresh fruit/
vegetables
Fresh meat/ fish
X
X
X
X
X
X
Film
X
Tray/overwrap
Pot
Bottle
Carton
X
Drum/tube
Pot
Bag/wrap
Tube
Foil
Tin
Can
Bottle
Jar
Bakery products
Metal
X
X
X
X
X
X
X
X
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X
1.6 Packaging
Medium/ long shelf-life
Product
Glass
Metal
Film
Tray/overwrap
Pot
Bottle
Snack foods
X
X
X
Carton
Heat sterilized
foods
Plastic
X
X
Dairy products
(butter, cheese)
Drum/tube
X
Pot
Dried foods
Bag/wrap
X
Tube
Can
X
Foil
Bottle
X
Tin
Jar
Beverages
Paper/paperboard
X
X
X
X
X
X
X
X
X
X
X
X
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X
1.6 Packaging
Medium/ long shelf-life
Product
Glass
Metal
Paper/paperboard
X
X
X
X
X
X
X
X
X
X
X
Film
X
Tray/overwrap
Pot
X
X
Biscuits
Cooking oil
Bottle
X
Sugar
Preserves
(pickles, sauces)
Carton
Drum/tube
Pot
Bag/wrap
Tube
Foil
Tin
Can
Bottle
Jar
Frozen foods
Plastic
X
X
X
X
X
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1.6 Packaging

Interactions between packaging and foods.

2 reasons
 May
have toxicological effects on the consumer.
 Reduce the shelf-life or sensory quality of the food.
Some types of packaging materials have volatile
compounds that may be absorbed and cause
tainting of foods.
 In metal containers, interaction of food acids,
anthocyanins, sulphur compounds and etc with
steel, tin or aluminum are prevented by using
lacquers and coatings for the metal.
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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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THANK YOU FOR YOUR
ATTENTION…
References :
José M. Aguilera and Peter J. Lillford, Food Materials Science ¸
Springer Science+Business Media, LLC ¸2008
Hui., Y.H., Handbook of Food Products Manufacturing, Wiley
& Sons, Inc., Hoboken, New Jersey, 2007
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