The Purchase Price of Food Preservation Technologies + Training
Natural antimicrobials access and growth in foods from "farm to fork" is important to ensure food preservation and minimize losses through spoilage.
food preservation technology courses
Using acids with technologies in food preservation, ensure consumer health and well-being in food production.
Sustainable and hygienic production of raw materials may seem almost impossible, but good manufacturing practice (GMP) is the practice of many different ways to control the entry and growth of important microbes.
In order to combat "persistent pathogens", the entire factory environment needs to comply with HACCP principles, which can transfer to "in-process" food and avoid post-process contamination.
The basic characteristics of food preservation technologies addressing chemical, biological, thermal and non-thermal processes is presented below.
Heat treatment of food means that the number of food-borne pathogenic microorganisms in the target product is reduced to a certain extent, thereby ensuring microbiological safety and prolonging the shelf life, which is determined by D and z values; The D-value equals the time it takes to heat to a certain temperature to kill 90 percent of viable cells or spores of a particular organism.
The z-value represents the temperature change required to convert the D-value by 1 log cycle.
Typical D-values for Salmonella spp range from one to 10 minutes at 60°C and 0.
1 to 0.
2 minutes for C.
botulinum spores at 121°C.
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Depending on the level of microbial destruction required, pasteurization or sterilization processes may be applied to the product.
Pasteurization is a relatively mild heat treatment aimed at killing abiotic pathogenic bacteria.
It also kills most contaminating organisms and inactivates enzymes and generally works at temperatures between 60 and 80 degrees.
Sterilization at temperatures above 100°C involves the destruction of pathogenic spore-forming microorganisms, as well as spoilage microorganisms.
In reality, almost all living things die as a result of commercial sterilization.
Viable spores may remain in the product, but their growth is inhibited by other factors in the product such as low pH (pH < 4.
5), low water activity, and preservatives such as nitrites and salts.
Pasteurization of milk has been shown to be a highly effective antimicrobial measure to significantly reduce the incidence of tuberculosis in the population and to control many other pathogens that may enter the milk chain.
Long-term preservation of safe food products by sterilization in cans for worldwide distribution.
But putting in a can line is a big investment in equipment, and energy costs are likely to rise, at least in the short term.
A very long heating process for commercial and complete sterilization of large cans reduces the quality of the material, so ultra-high temperature (UHT) treatment in a continuous process requires only a short contact time, followed by aseptic filling of pre-sterilized bags and pouches.
, now the share of thermally processed food production is increasing.
Another important advantage of UHT is that most of the heat used to sterilize the product can be returned to the heat exchanger, but this is not the case for all UHT processing, because the steam product does not recover heat, as other methods of heating food with steam.
products, high heat input (in product steam), infrared, radio frequency, microwave and ohmic heaters have been developed but are not commonly used because they all have significant disadvantages and/or are only applicable to certain food and packaging designs.
Preservation Using Acids and Natural Antimicrobials
Organic acids are natural components of many foods and are widely used in food preservation.
Their natural antimicrobials effect is based on the ability to limit the growth of microorganisms using a low pH in the water phase of food products, but weak organic acids (acetic, sorbic, benzoic and propionic) do not dissolve in the cell membrane, that is, at low pH, the acid enters the cytoplasm.
The antibacterial effect of organic acids depends on the type of acid used, its concentration, product storage temperature, water activity, salt, oxygen, and especially the pH value.
Preserve pickled mayonnaise by partially or completely replacing acetic acid with citric acid or lactic acid.
Antimicrobial activity of the system (including salt, sugar, low pH) is significantly reduced and should only be done with caution and after application Guarantee of effectiveness.
But in other products, such as meat products, lactic acid or its salts are more effective preservatives and are more sensory acceptable.
Some fruits naturally contain sorbic acid and benzoic acid, which are effective antimicrobial agents against fungi and molds, but many of these strains have become resistant to them, and certain types of bacteria can degrade them to compounds that are not acceptable to the senses.
Other organic acids are used as preservatives in a limited range of products, including propionic acid and its salts (in bread to prevent the germination, growth and production of bacterial spores), fumaric, malic, succinic and tartaric acids.
"Generally Regarded as Safe" (GRAS).
Even though there is a significant trend towards the use of ‘natural’ preservatives to replace chemical synthetics used in foods, research on identifying the sources of the natural alternatives has largely focused on plant extracts and products of microbial fermentation.
Many of them result in organoleptically unacceptable products since the levels necessary for antimicrobial activities are usually significantly high.
Organic acids, although commonly used in certain foods such as pickles, sauces and conserves, are most often used in combination with other preservation methods, such as heating and may not necessarily be applicable to other food types.
Many groups are actively investigating plant extracts in search of alternative food preservatives that are "natural" and therefore eligible for the "clean label" concept.
For example, cloves), bulbs (eg, garlic, onion) found in rhizomes (eg, asafetida), fruits (eg, pepper, cardamom) or in the oil part of other parts of the plant.
The main antimicrobial activities of these plants and spices are phenolic compounds, terpenes, aliphatic alcohols, aldehydes, ketones, acids, flavonoids and very tasty.
, mycotoxins) inhibit production.
Mold EVs inhibit growth and are associated with natural defense systems used by plants against pathogens.
In addition, representatives of these groups of compounds can be bactericidal, fungicides and (antibacterial) sporophytes and sporophytes.
antimicrobial compounds.
Although many antimicrobial compounds in plant extracts have been successfully tested in laboratory model systems, they are ineffective when applied to real foods.
Factors such as temperature, pH, content of fats, proteins, surfactants, minerals, and other food components can significantly affect antimicrobial test results.
food preservation technology year 6
Furthermore, in order for plant extracts to be effective as antimicrobial agents in food products, their concentration must be much higher than that of flavoring agents, which is unacceptable as it may lead to changes in the sensory properties of the product.
Treatment at low levels (such as pH and temperature) in combination with "natural" antimicrobial compounds results in a slight deterioration in overall sensory quality.
There are several antibacterial agents produced by bacteria, such as bacteriophages and bacteriophages.
Among the bacteriocins, nisin, produced by lactic acid bacteria (LAB), is the most well-known and is approved for use in some foods.
This compound is the most potent against bacteria known; It is successfully used in high pH / heat treated foods such as canned vegetables and pasteurized liquid eggs as it is not affected by normal pasteurization or sterilization processes.
Nisin is active against gram-positive bacteria, but not against gram-negative bacteria, fungi, and yeasts.
However, nisin may be active against gram-negative bacteria because nisin destabilizes the outer cell membrane, allowing nisin to interact with the cytoplasmic cell membrane.
Nisin acts on the cytoplasmic surface, forming pores and allowing the release of metabolites such as K+ ions, cell solutes, ATP, amino acids, etc.
The activity of nisin in a food matrix depends on several factors, the most important of which is their interaction.
food components.
Nisin performs better in a homogeneous liquid than in a solid-heterogeneous system, possibly due to its better dispersibility.
Other factors that may affect distribution and activity include pH, salt concentration, nitrite and nitrate, availability of the aqueous phase, lipid content, and proteolytic activity.
There is increasing interest in the development of bacteriocins as natural food preservatives and antimicrobial agents, particularly against Listeria monocytogenes.
Several studies have shown that this pathogen can be effectively controlled in lightly processed or preserved foods, which can cause problems.
lightly fermented meats and cold-smoked fish by inducing unique bacteriocin-producing organisms of indigenous microorganisms.
Natamycin, a specific antifungal compound, has been shown to be significantly effective in this role, but has no antibacterial effect due to its specific attachment to yeast and fungal cell walls.
natalensis, .
Widespread use has not yet produced natamycin-resistant fungi and molds.
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