Food processing can cause losses of important nutrients. Blanching, pasteurization, heat sterilization, evaporation, extrusion, dehydration, baking, frying, and chilling/freezing can all result in losses of water-soluble vitamins, vitamin C, carotenoids, and amino acids like lysine. Enrichment adds back nutrients lost during processing to restore the original nutritional value. Restoration aims to reverse nutritional losses from processing by adding back naturally removed nutrients. Fortification deliberately increases micronutrients in foods, whether originally present or not, to improve nutritional quality.
Preserving Nutrients in Food/Preservation of NutrientsMansi Langalia
Nutrients often diminish as soon as they are picked from farm till they reach consumer and decline till they are eaten.
In this presentation we will look into various unit operations and how they affect level of nutrition in Finished Goods.
Let's have a look on some Do's and Dont's for technical professional as well consumer.
The nutritional value of foods is affected by many factors from production to consumption. Practices like heating, soaking, and exposure to air, light can destroy nutrients like vitamins C, B1, B2, and proteins. Steaming, using gravy or stew liquids, and pressure cooking help retain more nutrients. Combining complementary proteins and vitamins as well as food preparation methods like grating and homogenizing can enhance nutrition. Proper storage and minimal cooking also helps maintain vitamin content.
This document discusses the effects of various food processing methods on nutrients. It explains that while processing helps preserve foods, it can also negatively impact nutrients. Pasteurization, frying, fermentation, baking and other methods are outlined. For each, specific nutrients that may be reduced are identified, such as iodine with pasteurization or vitamin A with frying. The document provides a high-level overview of how common food processing techniques can impact the nutritional content of foods.
Effect of processing and storage on nutrientsPoojaParab12
This presentation describes the effect of processing and storage conditions on nutrients in food namely carbohydrates, proteins, lipids, vitamins and minerals.
This document discusses various cooking methods and their effects on nutrients in foods. It describes 9 common cooking methods - boiling, simmering, poaching, steaming, baking, roasting, and their impacts on vitamins, minerals, proteins, fats and carbohydrates. Cooking improves digestibility by softening fibers and coagulating proteins, but can reduce water-soluble vitamins like vitamin C. Proper cooking methods and minimizing water use helps retain more nutrients.
The document discusses the effects of food processing on nutrient content and food spoilage. It states that food processing aims to make food safe, of high quality, and convenient. Various processing methods like heating, milling, and freezing can affect nutrients. Heat processing may improve digestibility but also cause nutrient loss through reactions like Maillard browning. Freezing preserves nutrients if food is stored at proper temperatures. Food spoilage is caused by natural decay through enzymes or microbial growth of fungi like molds and yeasts or bacteria. Proper processing, storage, and preparation can help minimize nutrient loss and spoilage.
Heat processing of foods can impact the nutrient content in both positive and negative ways. Water soluble vitamins are particularly susceptible to heat-induced degradation. Blanching and pasteurization aim to minimize nutrient losses through shorter heating times and temperatures. Sterilization exposes foods to higher heat and risks greater vitamin destruction, especially for thiamine, vitamin C, and pantothenic acid in low acid foods. Proper packaging and storage conditions after processing are also important to maintain shelf life and nutritional quality prior to consumption.
This document discusses the effects of food processing on nutrient content and food spoilage. It explains that food processing aims to make food safe, high quality and convenient. Various processing methods like heating, freezing and canning can affect nutrients in different ways by destroying, leaching or oxidizing them. Proper storage and minimal processing helps retain more nutrients. Food spoils naturally through moisture loss, enzyme action and microbial growth like fungi, yeasts and bacteria under suitable temperature and moisture conditions. Food processing techniques aim to prevent or slow down spoilage to preserve food.
Preserving Nutrients in Food/Preservation of NutrientsMansi Langalia
Nutrients often diminish as soon as they are picked from farm till they reach consumer and decline till they are eaten.
In this presentation we will look into various unit operations and how they affect level of nutrition in Finished Goods.
Let's have a look on some Do's and Dont's for technical professional as well consumer.
The nutritional value of foods is affected by many factors from production to consumption. Practices like heating, soaking, and exposure to air, light can destroy nutrients like vitamins C, B1, B2, and proteins. Steaming, using gravy or stew liquids, and pressure cooking help retain more nutrients. Combining complementary proteins and vitamins as well as food preparation methods like grating and homogenizing can enhance nutrition. Proper storage and minimal cooking also helps maintain vitamin content.
This document discusses the effects of various food processing methods on nutrients. It explains that while processing helps preserve foods, it can also negatively impact nutrients. Pasteurization, frying, fermentation, baking and other methods are outlined. For each, specific nutrients that may be reduced are identified, such as iodine with pasteurization or vitamin A with frying. The document provides a high-level overview of how common food processing techniques can impact the nutritional content of foods.
Effect of processing and storage on nutrientsPoojaParab12
This presentation describes the effect of processing and storage conditions on nutrients in food namely carbohydrates, proteins, lipids, vitamins and minerals.
This document discusses various cooking methods and their effects on nutrients in foods. It describes 9 common cooking methods - boiling, simmering, poaching, steaming, baking, roasting, and their impacts on vitamins, minerals, proteins, fats and carbohydrates. Cooking improves digestibility by softening fibers and coagulating proteins, but can reduce water-soluble vitamins like vitamin C. Proper cooking methods and minimizing water use helps retain more nutrients.
The document discusses the effects of food processing on nutrient content and food spoilage. It states that food processing aims to make food safe, of high quality, and convenient. Various processing methods like heating, milling, and freezing can affect nutrients. Heat processing may improve digestibility but also cause nutrient loss through reactions like Maillard browning. Freezing preserves nutrients if food is stored at proper temperatures. Food spoilage is caused by natural decay through enzymes or microbial growth of fungi like molds and yeasts or bacteria. Proper processing, storage, and preparation can help minimize nutrient loss and spoilage.
Heat processing of foods can impact the nutrient content in both positive and negative ways. Water soluble vitamins are particularly susceptible to heat-induced degradation. Blanching and pasteurization aim to minimize nutrient losses through shorter heating times and temperatures. Sterilization exposes foods to higher heat and risks greater vitamin destruction, especially for thiamine, vitamin C, and pantothenic acid in low acid foods. Proper packaging and storage conditions after processing are also important to maintain shelf life and nutritional quality prior to consumption.
This document discusses the effects of food processing on nutrient content and food spoilage. It explains that food processing aims to make food safe, high quality and convenient. Various processing methods like heating, freezing and canning can affect nutrients in different ways by destroying, leaching or oxidizing them. Proper storage and minimal processing helps retain more nutrients. Food spoils naturally through moisture loss, enzyme action and microbial growth like fungi, yeasts and bacteria under suitable temperature and moisture conditions. Food processing techniques aim to prevent or slow down spoilage to preserve food.
This document discusses the effects of food processing on nutrient content and food spoilage. It outlines various food processing methods like heating, freezing, canning, and dehydration and how they impact nutrients. While processing aims to make food safe, high quality, and convenient, it can reduce nutrient availability through chemical changes and nutrient losses. The document also examines the natural and microbial causes of food spoilage, like enzyme action, moisture loss, and fungi/bacterial growth. Proper processing and storage are necessary to minimize nutrient degradation and prevent spoilage.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
FOOD PRESERVATION,SAFETYAND SHELF LIFE EXTENSION.pptxNavajeevanBuraga1
Food preservation techniques are used to extend shelf life and ensure safety by controlling microbial growth. Traditional techniques include curing, sugaring, pickling and canning. Modern techniques use refrigeration, freezing, vacuum packing, irradiation and modified atmospheres. Proper preservation prevents food waste and spoilage while maintaining quality for consumers through safe, low-cost food processing and storage.
This document provides an overview of the history and trends of food preservation and processing. It discusses early primitive methods like drying, salting, sugaring and pickling. It then outlines the development of more advanced techniques like refrigeration, heating/canning, dehydration, irradiation, blanching, vacuum packaging, and the use of chemicals and additives. A variety of common food processing methods are defined, like fermentation, canning, dehydration, irradiation and blanching, along with their advantages and disadvantages.
BTHM Module 1 basics of food production theoryArshak K
Cooking- introduction ,definition, and importance-Aims & objectives of cooking food - - food constituents - effect of cooking - effect of cooking on different ingredients - Methods of cooking food- Preparation of food - Methods of mixing food
Food processing and preservation techniques allow foods to be stored and consumed year-round around the world. Early techniques like drying, salting, sugaring, and pickling were primitive but allowed some foods to be preserved. Modern refrigeration and freezing are now the most common preservation methods, allowing up to 85% of foods to be refrigerated. Other key processing techniques include canning, dehydration, irradiation, blanching, and the addition of chemical preservatives like salt. Combination or "hurdle" processing uses mild applications of multiple preservation methods to eliminate spoilage microorganisms.
Heat stress negatively impacts poultry production. Nutritional management can help by maintaining electrolyte and acid-base balance, increasing vitamin supplementation, optimizing protein and amino acids, and adjusting feeding times. Supplemental vitamins C, E, and folic acid; electrolytes like potassium chloride and sodium bicarbonate; and feeding at night can help birds better cope with high temperatures. Housing management must also focus on keeping cool drinking water available and maintaining a comfortable environment.
This document discusses vitamins, their sources and supplementation. Vitamins are organic compounds required in trace amounts for normal growth and function as coenzymes in metabolic processes. Vitamin levels vary in sources and they are generally destroyed by heat, light, oxidation and mold growth. Vitamins are classified as either water-soluble like B vitamins and vitamin C which are not stored in the body, or fat-soluble like vitamins A, D, E and K which may be stored. The sources and stability of different vitamins like A, D, E and K are described. General rules of vitamin supplementation are that they are usually limiting in natural diets and supplementation is inexpensive, especially for animals under stress.
Lecture61 fat solublle vitamins can be taughtVedpal Yadav
This document discusses vitamins, their sources and supplementation. Vitamins are organic compounds required in trace amounts for normal growth and function as coenzymes in metabolic processes. Vitamin levels vary in sources and they are generally destroyed by heat, light, oxidation and mold growth. Vitamins are classified as either water-soluble like B vitamins and vitamin C which are not stored in the body, or fat-soluble like vitamins A, D, E and K which may be stored. The sources and stability of different vitamins like A, D, E and K are described. General rules of vitamin supplementation are that they are usually limiting in natural diets and supplementation is inexpensive, especially for animals under stress.
This document discusses fabricated foods and provides definitions, ingredients, types, and technologies used. It defines fabricated foods as foods designed from individual components to have specified properties. Major ingredients include proteins like soy, cottonseed, and peanut proteins as well as carbohydrates like sucrose and starches. Types of fabricated foods include meat and dairy analogs, convenience foods, and special dietary foods. Technologies to produce analog meats include fiber spinning, extrusion, and shear cell processes.
Effect of food processing and Irradiation on value of foods. Various food processing techniques are included in the presentation. It also includes the effect of these on the health and can educate an individual about the nutritional information.This presentation is for the masters level students in food science and nutrition and help to clear the basic of a student.
UHT treatment involves heating milk to 135-150°C for a short time to achieve commercial sterility. This review summarizes the effects of UHT treatment on milk nutrients. Some nutrients like whey proteins and certain vitamins are reduced by UHT processing. Lactose undergoes isomerization to lactulose. Fat and minerals are largely unaffected. Overall, UHT treatment preserves milk for longer shelf life but can reduce some heat-sensitive nutrients.
Principles of food preservation_ Dr. Soniasoniaangeline
This document discusses principles and methods of food preservation. The main objectives of food preservation are to remove unwanted matter, make food safe for consumption, and extend shelf life. Basic principles include preventing microbial growth through techniques like refrigeration, freezing, drying, heating or adding preservatives. Common methods are physical (e.g. cooling, heating), chemical (e.g. adding salts, acids) and biological (e.g. fermentation). The goal is to inhibit spoilage using a combination of preservation techniques.
This document discusses how various food processing methods like cooking, freezing, drying, and heat processing can impact the nutrient content of foods. Cooking methods that expose foods to high heat, light, and oxygen generally cause the greatest loss of nutrients. Vitamins are more susceptible than minerals to degradation and leaching into cooking liquids. Freezing preserves nutrients fairly well except for some vitamin and folate loss during blanching. Drying methods like oven drying reduce nutrients the most while osmo-air drying performs best. Microwaving and conventional cooking have minimal effects on nutrient levels. Processing aims to extend shelf life but often at the cost of lower nutrient levels than in fresh foods.
This document discusses freezing as a method for food preservation. It describes how freezing works by lowering temperatures to inhibit microorganism growth, outlines different freezing methods like air freezing and immersion freezing, and distinguishes between quick and slow freezing. The document also explains some changes that occur during freezing like chemical changes, textural changes from ice crystal formation, and potential nutrient losses.
Chemical changes occur during both the cooking and storage of food. During cooking, trypsin inhibitors and proteins are denatured by heat. Vitamins are lost and non-enzymatic browning reactions like caramelization and the Maillard reaction occur. Cooking also causes starch degradation and loss of pigments. During storage, moisture is absorbed by hygroscopic foods and lipid oxidation reactions can produce off-flavors. Enzymatic browning can occur and flavor and odor changes may result from lowering pH levels. These chemical changes impact the nutritional composition, color, flavor and texture of foods.
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
This document discusses the effect of various food processing methods on vitamins and other nutrients. It notes that water-soluble vitamins like vitamin C are more unstable during processing compared to fat-soluble vitamins. High-pressure processing, freezing, pasteurization, dehydration, and microwave drying can all reduce vitamin C levels in foods. Irradiation at low doses has a negligible effect on most vitamins but higher doses can cause losses. The document also discusses changes to proteins, carbohydrates, and lipids during storage and processing, as well as the digestion and absorption of macronutrients.
This document discusses the effects of food processing on nutrient content and food spoilage. It outlines various food processing methods like heating, freezing, canning, and dehydration and how they impact nutrients. While processing aims to make food safe, high quality, and convenient, it can reduce nutrient availability through chemical changes and nutrient losses. The document also examines the natural and microbial causes of food spoilage, like enzyme action, moisture loss, and fungi/bacterial growth. Proper processing and storage are necessary to minimize nutrient degradation and prevent spoilage.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
FOOD PRESERVATION,SAFETYAND SHELF LIFE EXTENSION.pptxNavajeevanBuraga1
Food preservation techniques are used to extend shelf life and ensure safety by controlling microbial growth. Traditional techniques include curing, sugaring, pickling and canning. Modern techniques use refrigeration, freezing, vacuum packing, irradiation and modified atmospheres. Proper preservation prevents food waste and spoilage while maintaining quality for consumers through safe, low-cost food processing and storage.
This document provides an overview of the history and trends of food preservation and processing. It discusses early primitive methods like drying, salting, sugaring and pickling. It then outlines the development of more advanced techniques like refrigeration, heating/canning, dehydration, irradiation, blanching, vacuum packaging, and the use of chemicals and additives. A variety of common food processing methods are defined, like fermentation, canning, dehydration, irradiation and blanching, along with their advantages and disadvantages.
BTHM Module 1 basics of food production theoryArshak K
Cooking- introduction ,definition, and importance-Aims & objectives of cooking food - - food constituents - effect of cooking - effect of cooking on different ingredients - Methods of cooking food- Preparation of food - Methods of mixing food
Food processing and preservation techniques allow foods to be stored and consumed year-round around the world. Early techniques like drying, salting, sugaring, and pickling were primitive but allowed some foods to be preserved. Modern refrigeration and freezing are now the most common preservation methods, allowing up to 85% of foods to be refrigerated. Other key processing techniques include canning, dehydration, irradiation, blanching, and the addition of chemical preservatives like salt. Combination or "hurdle" processing uses mild applications of multiple preservation methods to eliminate spoilage microorganisms.
Heat stress negatively impacts poultry production. Nutritional management can help by maintaining electrolyte and acid-base balance, increasing vitamin supplementation, optimizing protein and amino acids, and adjusting feeding times. Supplemental vitamins C, E, and folic acid; electrolytes like potassium chloride and sodium bicarbonate; and feeding at night can help birds better cope with high temperatures. Housing management must also focus on keeping cool drinking water available and maintaining a comfortable environment.
This document discusses vitamins, their sources and supplementation. Vitamins are organic compounds required in trace amounts for normal growth and function as coenzymes in metabolic processes. Vitamin levels vary in sources and they are generally destroyed by heat, light, oxidation and mold growth. Vitamins are classified as either water-soluble like B vitamins and vitamin C which are not stored in the body, or fat-soluble like vitamins A, D, E and K which may be stored. The sources and stability of different vitamins like A, D, E and K are described. General rules of vitamin supplementation are that they are usually limiting in natural diets and supplementation is inexpensive, especially for animals under stress.
Lecture61 fat solublle vitamins can be taughtVedpal Yadav
This document discusses vitamins, their sources and supplementation. Vitamins are organic compounds required in trace amounts for normal growth and function as coenzymes in metabolic processes. Vitamin levels vary in sources and they are generally destroyed by heat, light, oxidation and mold growth. Vitamins are classified as either water-soluble like B vitamins and vitamin C which are not stored in the body, or fat-soluble like vitamins A, D, E and K which may be stored. The sources and stability of different vitamins like A, D, E and K are described. General rules of vitamin supplementation are that they are usually limiting in natural diets and supplementation is inexpensive, especially for animals under stress.
This document discusses fabricated foods and provides definitions, ingredients, types, and technologies used. It defines fabricated foods as foods designed from individual components to have specified properties. Major ingredients include proteins like soy, cottonseed, and peanut proteins as well as carbohydrates like sucrose and starches. Types of fabricated foods include meat and dairy analogs, convenience foods, and special dietary foods. Technologies to produce analog meats include fiber spinning, extrusion, and shear cell processes.
Effect of food processing and Irradiation on value of foods. Various food processing techniques are included in the presentation. It also includes the effect of these on the health and can educate an individual about the nutritional information.This presentation is for the masters level students in food science and nutrition and help to clear the basic of a student.
UHT treatment involves heating milk to 135-150°C for a short time to achieve commercial sterility. This review summarizes the effects of UHT treatment on milk nutrients. Some nutrients like whey proteins and certain vitamins are reduced by UHT processing. Lactose undergoes isomerization to lactulose. Fat and minerals are largely unaffected. Overall, UHT treatment preserves milk for longer shelf life but can reduce some heat-sensitive nutrients.
Principles of food preservation_ Dr. Soniasoniaangeline
This document discusses principles and methods of food preservation. The main objectives of food preservation are to remove unwanted matter, make food safe for consumption, and extend shelf life. Basic principles include preventing microbial growth through techniques like refrigeration, freezing, drying, heating or adding preservatives. Common methods are physical (e.g. cooling, heating), chemical (e.g. adding salts, acids) and biological (e.g. fermentation). The goal is to inhibit spoilage using a combination of preservation techniques.
This document discusses how various food processing methods like cooking, freezing, drying, and heat processing can impact the nutrient content of foods. Cooking methods that expose foods to high heat, light, and oxygen generally cause the greatest loss of nutrients. Vitamins are more susceptible than minerals to degradation and leaching into cooking liquids. Freezing preserves nutrients fairly well except for some vitamin and folate loss during blanching. Drying methods like oven drying reduce nutrients the most while osmo-air drying performs best. Microwaving and conventional cooking have minimal effects on nutrient levels. Processing aims to extend shelf life but often at the cost of lower nutrient levels than in fresh foods.
This document discusses freezing as a method for food preservation. It describes how freezing works by lowering temperatures to inhibit microorganism growth, outlines different freezing methods like air freezing and immersion freezing, and distinguishes between quick and slow freezing. The document also explains some changes that occur during freezing like chemical changes, textural changes from ice crystal formation, and potential nutrient losses.
Chemical changes occur during both the cooking and storage of food. During cooking, trypsin inhibitors and proteins are denatured by heat. Vitamins are lost and non-enzymatic browning reactions like caramelization and the Maillard reaction occur. Cooking also causes starch degradation and loss of pigments. During storage, moisture is absorbed by hygroscopic foods and lipid oxidation reactions can produce off-flavors. Enzymatic browning can occur and flavor and odor changes may result from lowering pH levels. These chemical changes impact the nutritional composition, color, flavor and texture of foods.
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
This document discusses the effect of various food processing methods on vitamins and other nutrients. It notes that water-soluble vitamins like vitamin C are more unstable during processing compared to fat-soluble vitamins. High-pressure processing, freezing, pasteurization, dehydration, and microwave drying can all reduce vitamin C levels in foods. Irradiation at low doses has a negligible effect on most vitamins but higher doses can cause losses. The document also discusses changes to proteins, carbohydrates, and lipids during storage and processing, as well as the digestion and absorption of macronutrients.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
Nutritional implications of food processing-causes for loss of nutrients, enrichment, restoration and fortification
1. NUTRITIONAL IMPLICATIONS OF
FOOD PROCESSING - CAUSES
FOR LOSS OF NUTRIENTS ,
ENRICHMENT, RESTORATION
AND FORTIFICATION
AMREEN FATHIMA A
23FSM03
Msc-FSM AND DIETETICS
3. FOOD PROCESSING
• “Manufacturing or processing means each step-
in conversion of raw material derived from
livestock and agricultural produce into products
for intermediate or final consumption”
• Food processing- affects nutritional value of
food
5. BLANCHING
• Cell death and physical and metabolic changes
• Heat damages cytoplasmic and other membranes,
becomes permeable and leads to loss of cell turgor
• Losses- leaching, thermal destruction and oxidation
• Phenolic antioxidant and vitamins –heat sensitive: loss of
antioxidant activity were found
• Vitamin losses: riboflavin, niacin and ascorbic acid
• Loss of vit-C > folic acid
• Loss of ascorbic acid –indicator for severity of blanching
and the quality of food quality
Foods are submerged in
boiling water and
immediately sooled to
stop further cooking.
6. PASTEURIZATION
● Changes to nutritional quality –limited to
loss of heat sensitive vitamins
● Eg :Milk - thiamine, folate, vit-B12 and
riboflavin and loss of serum proteins
● Fruit juices – losses of vit-C and carotene
are minimized by deaeration
Heating liquids at high
temperatures for short
amount of time
7. • Loss of water-soluble and oxygen-labile nutrients-vit-C
and B vitamins
• Ascorbic acid sensitive to oxidation and leaching,
others-more stable
• Water soluble vitamins-transferred into brine –smaller
nutritional loss
• Lipid-soluble are not leached but are sensitive to heat
• Decreases the bio-availability of carotene
• Minerals are heat-stable ; foods may gain or loss
minerals
Moist heat sterilization is done
with the help of an instrument
called an autoclave, producing
steam under pressure.
HEAT STERLIZATION
8. EVAPORATION
● Changes to nutritional quality –limited to
loss of heat sensitive vitamins
● Eg :Milk - thiamine, folate, vit-B12 and
riboflavin and loss of serum proteins
● Fruit juices – losses of vit-C and carotene
are minimized by deaeration
Unit operation; removal of
water in the gform of vapour by
the process of vapourization or
boiling of aqueous solution
9. • Reducing sugars are lost and protein quality reduced –
Maillard reaction
• Vitamin losses ; type of food, the moisture content, the
temperature of processing and the holding time
• At 154 C , 95% retention of thiamine and little loss of
riboflavin, pyridoxine, niacin or folic acid in cereals
• Loss of ascorbic acid and vitamin A are upto50% and
loss of lysine, cystine and methionine in rice products
varies between 50-90% depending on processing
conditions
• Spray vitamin to correct the losses
Forcing a material to flow under a
variety of conditions through a shaped
hole at a predetermined rate to achieve
various resulting process
EXTRUSION PROCESS
10. DEHYDRATION
● Vitamin losses are more during drying
operation
● Loss of thiamine is lower in blanched
tissues compared to unblanched tissues
● Water soluble vitamins losses during
drying rarely exceed 5+_10%
● Lysine is heat-sensitive and losses occur
in whole milk during spray drying and
drum drying
Reducing moisture of food to
low levels for improved shelf life
by adding one or more forms of
energy to the food.
11. • Higher temperature, longer baking times and larger
amount of reducing sugars
• Lysine (wheat flour)- destruction by Maillard reactions
during baking
• Thiamine ;heat-labile vitamin is lost by the temp of
baking and the ph
• Vitamin C is also destroyed ; added as an improver
• Probiotic bacteria are destroyed
Preparing food that uses dry heat,
typically in an oven, but can also be
done in hot ashes, or on hot stones
BAKING
12. FRYING
● Protein availability is reduced and lysine
and tryptophan are destroyed
● Heat or oxygen sensitive, water-soluble
vitamins are destroyed
● Vitamin losses depends on temperature,
time of cooking and the condition of the oil
The frying process involves heat
and mass transfer (moisture and
fat migration) phenomena. It uses
hot oil or frying fats as a heat
transfer medium to cook
products.
13. • Water soluble vitamins are lost –sub-freezing
temperatures due to oxidation
• Losses of other vitamins are due to drip loss-meat and
fish
• Losses of n-3 polyunsaturated fatty acids in fatty fish
have nutritional benefits
Low temperature processes: chilling
and freezing. Chilling –temperature
above the freezing point of the
food(0-8 degree C), Freezing –
temperature below the freezing
point(18 degree C).
CHILLING AND FREEZING
14. EFFECT OF NUTRIENTS ON PROCESSING
NUTRIENT EFFECT ON PROCESSING
Fat Oxidation accelerated by light
Protein Denatured by heat
Amino acids Some are sensitive to light. Lysine bio-availability reduced by Non-Enzymatic browning
Vitamin C Decreased during storage, drying, heating and oxidation
Vitamin B1 Destroyed by high temperatures, neutral and alkaline conditions and lost in cooking
Vitamin B12 Destroyed by light and high ph
Folate Decreases with storage, or prolonged heating, lost in cooking water and destroyed by use of
copper utensils
Carotenes Easily destroyed by heat and oxidises and isomerises when exposed to heat and light
Vitamin A Easily destroyed and oxidised by heat
Vitamin D Oxidises when exposed to heat and light
Vitamin E Oxidises readily
15. ENRICHMENT
• Is defined as "synonymous with fortification and
refers to the addition of micronutrients to a food
which are lost during processing."
• When foods are processed, they often lose some
of the important nutrients such as vitamins and
minerals in the process.
• If the food is labeled “enriched” then the vitamins
and/or minerals which were lost have simply been
added back to restore it to it’s original nutritional
value
• Many consumers think that “enriched” means that
the food has extra nutrients added to it which will
make it more nutritious. That is not true.
• Eg :enriching refined wheat flour with B vitamins
and iron that are lost during the process of making
white flour from whole wheat
16. RESTORATION
• Restoration involve bringing a food
product back to its original state by
adding nutrients that have been naturally
removed or degraded during processing
• Process aimed at reversing the nutritional
losses that occur during food production
• Eg : restoring natural fibre content in fruit
juices by adding back some of the dietary
fibre that is lost during juicing process
17. FOOD FORTIFICATION
• It refers to "the practice of deliberately increasing the
content of an essential micronutrients in food
irrespective of whether the nutrients were originally in
the food before processing or not, so as to improve
the nutritional quality of the food
• It can be purely a commercial choice to provide extra
nutrients in a food, or sometimes it is a public health
policy which aims to reduce numbers of people with
dietary deficiencies in a population.
• When foods are labeled “fortified” with something,
that means that an extra amount has been added
beyond the amount that was present before it was
processed
18. • Companies which make foods high in sugar, such as
breakfast cereals will label the package “fortified with
vitamins and minerals”. Since the product is high in
sugar, they are trying to make it look as if it is
healthy.
• Types of Food Fortification The 4 main methods of
food fortification * Biofortification (i.e. breeding crops
to increase their nutritional value, which includes
both plant breeding and genetic engineering)
*Microbial biofortification and synthetic biology (i.e.
addition of probiotic bacteria) *Commercial and
industrial fortification (i.e. flour, rice, oils) *Home
fortification (e.g. vitamin D drops)
• Eg: Milk with Vitamin D, Salt with Iodine, Fruit juice
with Calcium, Water or toothpaste with fluoride, Flour
with Folic Acid, Bread with Niacin
19. In summary, fortification involves adding
nutrients to a food product to enhance its
nutritional value, enrichment focuses on
restoring nutrients lost during processing,
and restoration aims to bring a processed
food closer to its original, unprocessed
nutritional state