1. Minimal Processing of foods by non-thermal
methods

2. Minimal Processing
• Minimal processing results in the least change
in the chemicals of food, provide the highest
quality and result in foods with a very short
shelf-life.
• As processing is performed to extend shelf-life
(drying,canning), there is more chemical
change and loss of perceived quality.

3. Food processing has three major
aims:
• 1.To make food safe (microbiologically,
chemically).
• 2.To provide products of the highest quality
(flavor, color, texture)
• 3.To make food into forms that are convenient
(ease of use)

4. Why Preserve / Process Foods?
•Prevent deterioration & spoilage
•Destroy spoilage microorganisms & enzymes
•Improve quality attributes
– Change the form of the food

5. PROCESSING AND PRODUCT QUALITY
The components of food product quality
include:
1.Safety
2.Healthfulness
3.Flavor
4.Texture
5.Color
6.Shelf Life

6. Perishability
The perishabilityof a food can be modified
•Can change the form of the product
•Apply a preservation (processing) method

7. Causes of Food Deterioration &
Spoilage
Microorganisms
• –Bacteria, yeasts & molds
• –Can attack virtually all food constituents
• –Breakdown or degrade food constituents and
use them to grow
– •ferment sugars hydrolyze starches & fats
– •digest proteins produce acid &/or gas
• –Produce metabolic by-products in food.

8. • Natural Food Enzymes
• Insects
• Temperature : Heat and Cold& Rodents
• Moisture
• Air (Oxygen)
• Light
• Time

9. We can slow these processes by
preserving or processing foods

10. THE BARRIER CONCEPT
A barrier is a processing step that provides a
basis for protection of the product from
causing poisoning or disease
Also known as a ‘Hurdle’

11. Food Preservation/Processing
Techniques
• Heat preservation
• Cold preservation
• Dehydration
• Fermentation
• Chemical preservation
• Food Irradiation
• Microwave heating