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Food processing and preservation

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    • An-Najah National University
      Faculty of Agriculture
      Department of Nutration and Food Technology
       
      Course title : Food processing and preservation . 
      Course number : 10921201.
      Instructor name : Mohammed T.M Sabah. 
      Compulsory / Elective : Compulsory .
       Prerequisites : Principles of nutrition 97212.
      ___________________________________________
      Course Contents (description) :
      In this course we examine the scientific methods of food processing, including the methods of fermentation, dehydration, cooling and freezing, the use of high temperature and radiation and the use of food additives. The practical part of this course comprises applications of some processing methods on local foods
       
      Course Objectives:
      • Showing the methods to extend the shelf life to allow time for distribution, sales and home storage.
      • How to increase variety in the diet by providing a range of attractive flavors, colors, aromas and textures in food (collectively known as eating quality, sensory characteristics or organoleptic quality); .
      • How to provide the nutrients required for health (termed nutritional quality of a food).
      • How to generate income for the manufacturing company.
      • Defining the technology and theories for all units operations that used in food industries

      Intended learning Outcomes and Competencies

      After completing this course, the student should be able to:

      1. Explain how the different food constituents affect the properties of   the foods.
      2. Explain the concept of "unit operations" in the food industry, and list the unit operations involved in the production of foods.
      3. Appreciate the significance of food quality as a concept, and be aware of the food standards, and quality factors as to how they are evaluated , and their significance in formulating his decision of acceptance or rejection of a food.
      4. Choose the right method and equipment for the preservation and processing of the various foods with the highest sensory, nutritional, and sanitary quality for the longest possible time.
      5. Acquire the skill for producing and preserving some common foods, and identify the most important aspects of their processing and preservation.

      Main Book

      Fellows P. 2000. Food Processing Technology. 2th Ed, CRC Press.

      2006 Thermal Food Processing (New Technologyies and Quality Issues). Edited By Da-Wen Sun.

      2012 Food Packaging and Shelf Life. (A practical guide). Edited By Gordon L. Robertson.

      2011 Handbook of Vegetables and Vegetable Processing. Editor Nirmal K. Sinha and E. Ozgul Evranuz Blackwell Publishing Ltd.

       
      For Full outline click here 

    • تحياتي للجميع

      اعزائي الطلبة

      اعتذر عن محاضرة اليوم 28/2/2024 وذلك بسبب خارج عن ارادتي على ان يتم التعويض غدا الخميس 29/2/2024 في نفس الموعد 9:30-11:00

      مع الاحترام

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      اختياري موضوع المشروع Forum

      Projects

      1- Effect of microwave as a method of dehydration on the tomato quality

      2- Effect of microwave on the frozen "Akoub" quality

      3- Production of orange marmalade with cinnamon

      4- Exploring the impact of ultrasound on food preservation

      5- Investigating the potential alternative of synthetic antimicrobials in the bread industry.

      6- Evaluating the potential benefits of combining different food preservation techniques (dairy products)

      7- Exploring the use of enzymes to modify food textures and flavors.

      8- Investigating using nanotechnology to create food products with improved shelf life.

      9- How the frozen mashed avocado can be produced?

      10- How the food industry can use UV treatment as a method of food preservation?
       اعزائي الطلبة على كل مجموعة اختيار موضوع من القائمة و كتابة هنا عبر المنتدى

      بالتوفيق

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      Lecture 2/11/2024 URL
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      Rubric for the evaluation of PowerPoint presentation File
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      Springer URL
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    • الطلبة الاعزاء

      مناقشة المشاريع يوم 31/3/2024 من الساعة 9:45 ان شاء الله

      يرجى العلم بأن المشروع عليه 20% من العلامات

      بتمنى من الجميع التحضير و التجهيز جيدا للمناقشة

      مع اطيب الامنيات

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      Assignment
      المشروع Assignment

  • Chapter 1

    Chapter one : Introduction .

    Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products.

    Food preservation usually involves preventing the growth of bacteria,fungi(such as yeasts), or any other micro-organisms(although some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity. Food preservation can also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation.

  • Chapter 2: Food Deterioration Factors and their Control Biological factors

  • Chapter 3. Food Preservation by use of - Fermentation - Salt - Sugar - Other Chemical Additives


    • Introduction: 
      In this topic we will cover Definition of fermentation, history of fermented foods, main advantages of fermentation food, quality and safety of fermented product, benefits of fermented food, classification of fermented foods, microorganisms associated with fermented foods such as yeast, lactic acid bacteria and study some example about fermented food such as: Dairy products, fermented breads, fermented fruits and vegetables, meat and fish products, and beverages (kombuch tea).

       

      Objective :
      1. To know the main advantages of fermentation.
      2. To study the factors that affect on quality and safety of fermented food
      3. To know the microorganisms used to fermented foods and the benefits from this microorganisms.
      4. To know how the fermentation can preserved food
      5. Discussion the effect of fermentation on quality of final product.
      6. Understand the principles of  production yogurt, kefier, kumiss, sourdough, sauerkraut and kombucha tea by fermentation method.
      Plan:
      First:Study the following files.
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      Chapter 3. Food Preservation by use of - Fermentation - Salt - Sugar - Other Chemical Additives File

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      Lecture 21/2/2024 URL
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      Lecture 22/2/2024 URL
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      Lecture 25/2/2024 URL
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      Lecture 26/2/2024 URL
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      Lecture 27/2/2024 URL
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      Lecture 28/2/2024 URL

  • Food Preservation by Application of Heat

    Chapter 4. Blanching

    • Introduction
      Blanching is the treatment of vegetables in hot water or steam to inactivate oxidativeenzymes. Blanching serves a variety of functions, one of the main ones being to destroy enzymatic activity in vegetables and some fruits, prior to further processing by heat.
    • Objectives:
      1. Study the definition of blanching and the main types of blanching.
      2. Discussion The factors which influence blanching time
      3. To know the equipment used in blanching process.
      4. To know the main changes of blanching on quality of final products.
       
      Plan 
      First :Study the following file .
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      Blanching File
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      Lecture 29/2/2024 URL
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      Lecture 3/3/2024 URL
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      Lecture 4/3/2024 URL

  • Food Preservation by Application of Heat

    Chapter 5. - Pasteurization and Heat Sterilization
               - Frying

    • Introduction:
      In this topic we well cover definition of drying, main advantages of drying, drying methods, mechanism of drying, factors affecting on drying, and effect of drying on food quality. 
       
      Objectives
      1. To know the main advantages of dehydration.
      2. To study the factors that affect on quality and safety of dehydration foods.
      3. To know the different methods used in drying.
      4. Discussion the main changes of food quality during drying food.
      Plan:
       First :Study the following file .
       
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      Chapter 5: Food Preservation by Heat File

    • Watch the following videos

    • Pressure Frying

    • url icon
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      Lecture 5/3/2024 URL
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      Lecture 6/3/2024 URL
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      Lecture 10/3/2024 URL
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      Lecture 11/3/2024 URL

  • Food Preservation through Water Removal

    Chapter 6:Water Activity and Drying Technology

    • Introduction 
      Food preservation has as its goal the extension of shelf life of foods to allow storage and convenient distribution. The most dangerous source of limitation of shelf life is due to the activity of microorganisms.The first aim of food preservation is therefore to limitation the danger of spoilage due to microbes. In addition to controlling microbial activity water has a profound  influence on the physical and chemical processes which influence shelf life.Water management is therefore a key aspect of food technology.

       

      Objectives :

      1. To studying the old and correct definition of  water activity 
      2. To know the difference  between aw and water content 
      3. Appreciate the significance of water activity in food industry, chemical stability, enzymatic stability and growth of micro-organisms.
      4. Studying the main factors effecting on increases and decreases of water activity 

      5.  How drying preserves the food

      6. Studying the drying method and technology
      7. How the drying effect on the quality of the food

       

      Plan:

      First:Study the following file

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      Chapter 6. Food Preservation through Water Removal File
    • Second:Watch the following video about How to Measure Water Activity in Foods 

      Third:Join the following fourm

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      Lecture 12/3/2024 URL
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      Lecture 17/3/2024 URL
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      Lecture 18/3/2024 URL

  • Chapter 7: Food Preservation through Temperature Reduction 1. Freezing 2. Chilling

     

    • Introduction:
      Freezing: is the unit operation in which the temperature of a food is reduced below its freezing point and a proportion of the water undergoes a change in state to form ice crystals. The immobilisation of water to ice and the resulting concentration of dissolved solutes in unfrozen water lower the water activity (aw) of the food.
      Objectives:
      1. Study the definition of freezing and theory of freezing.
      2. Discussion The factors which influence  freezing time and temperature
      3. To know the equipment used in freezing process.
      4. To know the main changes of freezing on quality of final products.
      Plan:
      First :Study the following file.
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      Chapter 9. Freezing and Chilling File

    • Third:Watch the following video about why use nitrogen in food

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      Lecture 19/3/2024 URL
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      Lecture 20/3/2024 URL

  • Chapter 8. Irradiation

    Chapter Eight : Irradiation .

    • Introduction
      Irradiation is the process by which an object is exposed to radiation. The exposure can originate from various sources, including natural sources. Most frequently the term refers to ionizing radiation, and to a level of radiation that will serve a specific purpose, rather than radiation exposure to normal levels of background radiation .
      Objectives:
      1. Study the definition of irradiation and the main types of radiation.
      2. Discussion the advantages and disadvantages of irradiation
      3. To know the Types of Radiation Energy Are Used for Treating Foods
      4. Study the Effect of irradiation on micro-organisms and quality of final products. changes of blanching on quality of final products.
      Plan:
      First :Study the following files.
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      Chapter 8. Irradiation File

    • Third :See the following videos

      1.Irradiating vegetables

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      Lecture 24/3/2024 URL

  • Chapter 9. Food Packaging

     Food Packaging

    • Introduction
      Packaging is an essential step in processing . It surrounds , enhances & protects the goods we buy , from processing and manufacturing through handling and storage to the final consumer .
       
      Objectives
      1. Study the definition of packaging and theory of Packaging.
      2.  Discussion the factors which influence shelf life of products.
      3. To know the material used in packaging  process.
      4. The types of packaging materilas.
      5. Study the characteristics of different packaging materials. 
      6. To know the tetra pak packaging and characteristic of tetra pak.
      7. To study the filling and sealing of packaging materials.
       
      Plan:
      First :Study the following files.
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      Chapter 9. Food Packaging File
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      Lecture 25/3/2024 URL
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