1. PROCESSED AND
PRESERVED
FOODS, SEASONINGS
AND ADDITIVES

3. FOOD PROCESSING
WHAT?
Food processing is the transformation
of raw ingredients into food, or of food
into other forms.
Food processing is typically a mechanical
process that utilizes large
mixing, grinding, chopping and
emulsifying equipment in the production
process

4. HOW?
Food processing typically takes
clean, harvested crops or butchered
animal products
WHY?
To produce attractive, marketable and
often long shelf-life food products

5. ADVANTAGES OF FOOD
PROCESSING
1. Toxin removal
2. Preservation
3. Easing marketing and distribution
tasks
4. Increasing food
consistency, improves taste

6. 5. It increases yearly availability of many
foods
6. Enables transportation of delicate
perishable foods across long
distances
7. Makes many kinds of foods safe to
eat by de-activating spoilage and
pathogenic micro-organisms.
8. Large profit potential for
manufacturers

7. RISKS AND DISADVANTAGES
1. Loss of nutritive value
2. Possible Contamination
• physical ( hair, metals,fingernails,stones)
• chemical (excess
salt, sugar, acids,cleaning agents
• Microbial (Salmonella, E.
coli, parasites,fungi)

8. Nearly every food preparation process
reduces the amount of nutrients in food. In
particular, processes that expose foods to
high levels of heat, light, and/or oxygen
cause the greatest nutrient loss. Nutrients
can also be "washed out" of foods by fluids
that are introduced during a cooking
process. Similar losses also occur when
you broil, roast, or fry in oil, and then drain
off the drippings

9. FACTORS TO BE CONSIDERED
 Hygiene, e.g. measured by number of micro-
organisms per ml of finished product
 Energy efficiency measured e.g. by “ton of
steam per ton of sugar produced”
 Minimization of waste, measured e.g. by
“percentage of peeling loss during the peeling of
potatoes'
 Labour used, measured e.g. by ”number of
working hours per ton of finished product”
 Minimization of cleaning stops measured e.g. by
“number of hours between cleaning stops”

10. FOOD PRESERVATION
 Food preservation is the process
of treating and handling food to
stop or slow down food
spoilage, loss of quality, edibility
or nutritional value and thus allow
for longer food storage.

11. METHODS OF PRESERVING FOOD
1. Drying
- one of the most ancient food preservation
techniques, which reduces water activity
sufficiently to prevent bacterial growth.
2. Refrigeration
- preserves food by slowing down the growth
and reproduction of micro-organisms and
the action of enzymes which cause food to
rot

12. 3. Freezing- (0 to -17 C)
4.Vacuum packing
A vacuum environment, usually in an air-
tight bag or bottle strips bacteria of oxygen
needed for survival, slowing spoiling.
Vacuum-packing is commonly used for
storing nuts to reduce loss of flavor from
oxidation.
5. Addition of salt/ curing
Salt draws water through Osmosis, Prague
powder(NaNO2 + Salt) gives it a distinctive
pink colour)

13. 6. Sugar
7. Smoking
Chemical components from the smoke of
burning wood:
a. Nitrogen oxides form nistrosamines with
meat and fish
b. Polycyclic
aromatichydrocarbons,phenols,furans,tar
8. ArtificiaL Food Additives
Common antimicrobial preservatives include calcium
propionate, sodium nitrate, sodium nitrite, sulfites
(sulfur dioxide, sodium bisulfite, potassium hydrogen
sulfite, etc.) and disodium EDTA. Antioxidants include
BHA and BHT. Other preservatives include
formaldehyde (usually in solution), glutaraldehyde (kills
insects), ethanol and methylchloroisothiazolinone.

14. 9. Jellying
10. Irradiation ( exposure to Xrays, gamma rays)
11. High Pressure processing
12. Burying in the Ground(lack of
light, oxygen,lowpH,cool temp, dessicants in
soil)
13. Biopreservation (addition of LAB)
14. Pickling
a. Chemical (brine,vinegar, oil)
b. Fermentation (lactic acid produced by the food
itself)
15. Addition of Lye
-NaOH prevents bacterial growth, saponifies
fats
16. Canning and Bottling

15. FOOD ADDITIVES
These are substancesadded to food
to preserve flavor or enhance its
taste and appearance.
a. Intentional(added on purpose)
b. Incidental (unintentional)

16. TYPES
OF
FOOD ADDITIVES

17.  Acids -added to make flavors "sharper", and
also act as preservatives and antioxidants.
Common food acids include vinegar, citric
acid, tartaric acid, malic acid, fumaric
acid, and lactic acid.
 Acidity regulators are used to change or
otherwise control the acidity and alkalinity of
foods.
 Anticaking agents keep powders such as
milk powder from caking or sticking.
Antifoaming agents
 Antifoaming agents reduce or prevent
foaming in foods.

18.  Antioxidants such as vitamin C act as
preservatives by inhibiting the effects of
oxygen on food, and can be beneficial to
health.
 Bulking agents such as starch are additives
that increase the bulk of a food without
affecting its taste.
 Food coloring are added to food to replace
colors lost during preparation, or to make
food look more attractive.
 Color retention agents are used to preserve
a food's existing color.

19.  Emulsifiers allow water and oils to remain
mixed together in an emulsion, as in
mayonnaise, ice cream, and homogenized milk.
 Flavors give food a particular taste or
smell, and may be derived from natural
ingredients or created artificially.
 Flavor enhancers enhance a food's existing
flavors.They may be extracted from natural
sources (through distillation, solvent
extraction, maceration, among other methods)
or created artificially.
 Flour treatment agents are added to flour to
improve its color or its use in baking

20.  Glazing agents provide a shiny appearance
or protective coating to foods.
 Humectants prevent foods from drying out.
 Preservatives prevent or inhibit spoilage of
food due to fungi, bacteria and other
microorganisms.
 Stabilizers thickeners and gelling
agents, like agar or pectin(used in jam for
example) give foods a firmer texture.While
they are not true emulsifiers, they help to
stabilize emulsions.

21.  Sweeteners are added to foods for
flavoring. Sweeteners other than sugar are
added to keep the food energy (calories)
low, or because they have beneficial effects
for diabetes mellitus and tooth decay and
diarrhea.
 Thickeners are substances which, when
added to the mixture, increase its viscosity
without substantially modifying its other
properties.

22. ADULTERANTS
 3-MCPD
 Aldicarb
 Cyanide
 Formaldehyde
 Lead poisoning
 Melamine
 Mercury in fish
 Sudan I

23. Pesticides
 Chlorpyrifos
 DDT
 Lindane
 Malathion
 Methamidophos

24. PRESERVATIVES
 Benzoic acid
 Ethylenediaminetetraacetic acid
(EDTA)
 Sodium benzoate

25. Sugar substitutes
 Acesulfame potassium
 Aspartame
 High-fructose corn syrup
 Saccharin
 Sodium cyclamate
 Sorbitol
 Sucralose

26. Referrences
 Riddervold, Astri. Food Conservation. ISBN 978-0-
907325-40-6.
 Abakarov, Nunes. "Thermal food processing
optimization: algorithms and software". Food
Engineering
(http://tomakechoice.com/paper/OPTPROx.pdf.
 Abakarov, Sushkov, Mascheroni. "Multi-criteria
optimization and decision-making approach for
improving of food engineering processes".
InternationalJournal of Food Studies
(http://tomakechoice.com/paper/MCDM&OD_IJFS
.pdf).

27.  Fábricas de alimentos, 9th edition (in Spanish)
 Nutritional evaluation of food processing,
 Food preservation 2nd edition, by Normal W.
Desrosier
 Department of FoodTechnology, University
College ofTechnology, Osmania
University, Hyderabad, Andhra Pradesh, India
 University of California directory of academic
and industry literature
 FOOD ADDICTION |The Perils of Processed
Foods in America’s Diet