Importance of Food Drying

1. Introduction to Food Processing Axtel India www.axtelindia.com

2. Why process foods? • Extend edible time frame -Preservation • Make better tasting foods • Make more varieties of food • Convenience

3. Drying • Extraction of moisture by sun, air, heat or vacuum to inhibit the growth of molds, bacteria and yeasts • Name 3 dried foods

4. Salting • The addition of salt or a brine solution to foods to decrease the activity of molds, bacteria and yeasts. • Name 3 salted foods

5. Curing • The addition of a chemical compound (sodium nitrate or sodium nitrite) to food to slow the growth of bacteria. • Name 3 cured foods

6. Fermentation • The use of special bacteria, molds or yeasts to prevent spoilage by converting the elements of food that spoil easily to stable elements that act as preservatives. • Name 3 fermented foods

7. Freeze Drying • The freezing of food and the subsequent removal of water from the frozen food through the use of heat and a vacuum.

8. Smoking • The addition of smoke and heat to preserve food by the action of the chemicals from the smoked wood and the partial drying of the food. • Name 3 smoked foods

9. Canning/Aseptic Packaging • The packing of food in a container, sealing the container and heating it to sterilize the food. • Name 3 canned foods

10. Pasteurization • The heating of milk and other liquids which reduces the number of disease-producing bacteria. • Name 3 pasteurized foods

11. Refrigeration • The lowering of the temperature of food to inhibit the growth of bacteria, molds and yeasts. • Name 3 refrigerated foods

12. Freezing • The lowering of the temperature of food to temperatures below 28 degrees F to stop the growth of bacteria, yeasts and molds and to kill parasites. • Name 3 frozen foods

13. Food concentration • Heating food until it boils and removing the water or partially freezing food and removing water in the form of ice crystals. • Name 3 concentrated foods

14. Irradiation • Passing energy through food to destroy insects, fungi, or bacteria that cause human disease or cause food to spoil. • Name 3 irradiated foods

15. Food Safety • HAACP: Hazard Analysis Critical Control Point • What safety risk is present for each food • Pathogenic microorganisms • Bacteria, viruses • Spoilage microorganisms • Fungi, bacteria • What foods are at greatest risk for contamination?

16. Most important qualities to control • pH • Bacteria thrive in a pH neutral environment (7) • Items with pH above 8 tend to be very bitter & toxic • Foods with pHs below 6 tend to be tart or sour 1 7 14 Bacteria Yeast/Fungi

17. Qualities to control • Temperature • 40 – 140°F = the temperature danger zone • Rapid multiplication of microorganisms • <40°F very slow growth • <28°F – no growth – no death • >140°F – death of microorgamisms

18. Qualities to Control • Moisture content & Protein content • Bacteria need a high moisture content • Fungi can grow in lower moisture • Dry foods won’t make you sick • Dry foods do spoil • Bacteria need protein, fungi less so • Candy & carbohydrates may spoil but don’t won’t make you sick

19. Food Deterioration • Enzymes break down proteins over time • Must deactivate enzymes before food can be stored • Heat destroys enzymes • Fats and oils can oxidize in storage • Gives off flavors • Need airtight packaging or antioxidant additives

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