Final Set-Up of R.P

8/2/2019 Final Set-Up of R.P.

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To study

and analyzethe role of

convenience food

in 5 star hotels

in the city of

mumbai


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To study and analyze the role of

convenience food in 5 star hotelsin the city of mumbai

BY

PRATIK.A.VICHARE

Research project submitted in partial fulfilment of the requirements of Bsc in Hospitality

and hotel administration under the National Council of Hotel Management and Catering

Technology.


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we would like to extend out most gracious thanks the principal Mrs. Riya

Chatterjee for giving us the opportunity to conduct our research project on the topic

To study and analyze the role of convenience food in 5 star hotel in the city of

mumbai.We would also like to thank our research guide Mrs. for her immense help and

guidance throughout the period that we carried out our research project and without

whom this research would not have proved fruitful.Further, we would like to thank all the professionals and the general public who

took out time from their busy schedules to answer our questionnaires that formed the base

of our research.

Finally, we would like to thank our family and friends for their guidance in

cooperation in helping us in make this research a success.

Thank you.


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Sr.no Topic Page

no.1 Aims and Objectives 6

2 Schedule 7

3 Budget 84 Introduction to Convenience food 9

5 Role of convenience food in 5 star hotels

Introduction

History

Classification

Question towards convenience foods

Food Processing

Heat Sterilization

Food Preservation

The Range of Convenience Foods.

Food Packing

Food labeling regulations

List of Canned Food

Bottled Foods

Dried Foods

Processed Foods

Miscellaneous Categories

Advantages of Convenience foods.

Disadvantages of Convenience foods.

Scientific and Nutritional aspects.

The Future of Convenience foods

Conclusion

6 Research design

Definition

Objective

Methods of Data Collection

Questionnaire

7 Bibliography

8 Background

9 Certificate


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Aims & Objectives

To identify the most commonly used Convenience foods in 5 star hotels.

To determine the products used in cooking before the introduction of conveniencefoods in 5 star hotels.

To examine the long term and short term effects of convenience foods.

To investigate future requirements of convenience foods by hotel industry.

To determine the future development of convenience foods.


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Schedule

Literature Review 20th

July, 2009 to 21st

August, 2009

Designing Research26th August, 2009 to 7th September, 2009

Formulating theQuestionnaire 9

th September, 2009 to 14th

September, 2009

Field and Lab work

and Data Analysis 16th September to 30th November, 2009

Summarizing the

collected data 2nd

December, 2009 to 25th

January, 2010

Printing and binding

the report 27th January, 2009 to 8th February, 2010

Submission of report9th February, 2010

Power PointPresentation 16

th February, 2010


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Budget

Expenditure on printing

Expenditure on binding

Expenditure on photocopying

Traveling expenditure

Expenditure on telephone calling

Library expenditure

Expenditure on ingredients


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INTRODUCTION

Convenience foods are pre-prepared foods which are designed to save consumers time inthe kitchen, and often reduce costs due to spoilage and the economies of scale.

Convenience foods require minimal preperation, typically just heating, and are oftenpackaged for a long shelf life with little loss of flavour and nutrients.Typically convenience foods come a variety of formats, including frozen, chilled and

canned.

Convenience food, or tertiary processed food, is commercially prepared food designedfor ease of consumption.[1]Products designated as convenience foods are often

preprepared food stuffs that can be sold as hot, ready-to-eat dishes; as room temperature,

shelf-stable products; or as refrigerated or frozen products that require minimal

preparation, typically just heating.

These products often are sold in portion controlled, single serve packaging designed forportability for "on-the-go" or later eating. Convenience food can include products such ascandy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and

vegetables in fresh or preserved states; processed meats and cheeses; and canned products

such as soups and pasta dishes.

Critics have derided the increasing trend of convenience foods because of numerous

issues. Several groups have cited the environmental harm of single serve packaging dueto the increased usage ofplastics that contributes to solid waste in landfills. Health

organizations have spoken out about the high levels ofsalts, fats and preservatives in

these products which critics claim are a contributing factor of the obesity epidemic in

western nations.

On deprived housing estates on the edge of many British towns, local independent

grocers may offer much in the way of convenience food but little fresh fruit and

vegetables. Fresh food may not sell well and so spoils before sale, eroding local shopprofit margins, which may be small anyway due to low levels of trade. Also small local

independent shops often face higher per-item wholesale prices for small orders of fresh

fruit and vegetables. This is one type of'food desert' and may be due to lack of localspending power or lack of knowledge about how to prepare and cook healthy foods such

as fresh vegetables.
http://en.wikipedia.org/wiki/Convenience_food#cite_note-Nutrition_Bible-0http://en.wikipedia.org/wiki/Convenience_food#cite_note-Nutrition_Bible-0http://en.wikipedia.org/wiki/Convenience_food#cite_note-Nutrition_Bible-0http://en.wikipedia.org/wiki/Portion_control_%28dieting%29http://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Beverageshttp://en.wikipedia.org/wiki/Soft_drinkshttp://en.wikipedia.org/wiki/Juiceshttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Nut_%28fruit%29http://en.wikipedia.org/wiki/Fruitshttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Cold_cuthttp://en.wikipedia.org/wiki/Processed_cheesehttp://en.wikipedia.org/wiki/Canninghttp://en.wikipedia.org/wiki/Souphttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Plasticshttp://en.wikipedia.org/wiki/Solid_wastehttp://en.wikipedia.org/wiki/Landfillshttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Preservativeshttp://en.wikipedia.org/wiki/Obesityhttp://en.wikipedia.org/wiki/Food_deserthttp://en.wikipedia.org/wiki/Food_deserthttp://en.wikipedia.org/wiki/Obesityhttp://en.wikipedia.org/wiki/Preservativeshttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Landfillshttp://en.wikipedia.org/wiki/Solid_wastehttp://en.wikipedia.org/wiki/Plasticshttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Souphttp://en.wikipedia.org/wiki/Canninghttp://en.wikipedia.org/wiki/Processed_cheesehttp://en.wikipedia.org/wiki/Cold_cuthttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Fruitshttp://en.wikipedia.org/wiki/Nut_%28fruit%29http://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Juiceshttp://en.wikipedia.org/wiki/Soft_drinkshttp://en.wikipedia.org/wiki/Beverageshttp://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Portion_control_%28dieting%29http://en.wikipedia.org/wiki/Convenience_food#cite_note-Nutrition_Bible-0


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This age is the age of rapid development in all sectors. Major technological breakthroughs

are taking place and revolutionizing the way we live. Gone are the days when women were

confined within the four walls of their home and spent most of their time in the kitchen.Foraying into the outside world was considered taboo for her. Times have changed and

have the views of the people. These days women compete with men in all sectors and

prove their worth both in the home and the work place. This leaves little time left for her torelax and unwind. Keeping this in view the markets are flooded with food products that do

not require much time and energy for preparation. These are referred to as conveniencefoods. This term implies the foods that have already undergone some processes required

during cooking so that the actual time and energy required is reduced facilitating the homemaker to a large extent. Simply putting it convenience foods are very convenient for people

who cannot spend much time in food preparation as well as people with little or no culinary

skills.


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Role of Convenience foods in 5 star hotels

INTRODUCTION:Convenience food, or tertiary processed food, is commercially prepared food designed

for ease of consumption. Products designated as convenience foods are often prepreparedfood stuffs that can be sold as hot, ready-to-eat dishes; as room temperature, shelf-stableproducts; or as refrigerated or frozen products that require minimal preparation, typically

just heating. These products often are sold inportion controlled, single servepackaging

designed for portability for "on-the-go" or later eating. Convenience food can includeproducts such ascandy;beveragessuch assoft drinks,juicesandmilk;fast food;nuts,

fruitsandvegetablesin fresh orpreservedstates;processed meatsandcheeses; and

cannedproducts such assoupsandpastadishes. Critics have derided the increasing trend

of convenience foods because of numerous issues. Several groups have cited theenvironmental harm of single serve. packaging due to the increased usage ofplasticsthat

contributes tosolid wasteinlandfillsHealth organizations have spoken out about the

high levels ofsalts,fatsandpreservativesin these products which critics claim are acontributing factor of theobesityepidemic in western nations.

The majority of foods that we eat today would have seemed novel to our ancestors. From

biblical times effortshave been made to make food more convenient from the point of

preserving, preparing, cooking and storing. For the past thirty years the emergence of alarge variety of foods in a greater state of preparedness for the caterer and the housewife

has led to the words convenience foods having a special connotation. There are

however several definitions used from different sources which unfourtunately do notmatch well with each other and only add to the confusion of what is really meant by term

convenience foods.

Reports of the National Food Survey Committee define convenience foods as those

processed foods for which the degree of preparation has been carried to an advancedstage by the manufacturer and which may be used as labour-saving alternatives to less

highly processed products. The convenience foods identified by the Survey are cooked

and canned meats, meat products, cooked and canned fish, fish products, cannedvegetables, vegetable products, canned fruit, fruit juices, cakes and pastries, biscuits,

breakfast cereals, puddings etc.

The report by Arthur D. Little Ltd to the Hotels and Catering and Food Manufacturing

EDC entitled Convenience Foods in catering defines concenience foods as those foodsthat have been converted by a manufacturer into a form more readily stored and prepared

for consumption by others. However, the definition is limited to those foods that are in

common use by caterers or consumers in both raw or fresh and convenience forms.

Article in the trade and national press define convenience foods as pre-prepared andfrozen foods ready to be served with only a minimum of preparation such as heating,

plating and garnishing.These definitions which are widely used are not in agreement with each other and

illustrates how claims for the growth of convenience foods can differ depending

upon the definition the claims are based if the reader is to accept the second

definitions given as being most suitable a definition for convenience foodscould will be necessary to cover item such cakes , pastries, puddings ,breakfast
http://en.wikipedia.org/wiki/Portion_control_%28dieting%29http://en.wikipedia.org/wiki/Portion_control_%28dieting%29http://en.wikipedia.org/wiki/Portion_control_%28dieting%29http://en.wikipedia.org/wiki/Packaginghttp://en.wikipedia.org/wiki/Packaginghttp://en.wikipedia.org/wiki/Packaginghttp://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Beverageshttp://en.wikipedia.org/wiki/Beverageshttp://en.wikipedia.org/wiki/Beverageshttp://en.wikipedia.org/wiki/Soft_drinkshttp://en.wikipedia.org/wiki/Soft_drinkshttp://en.wikipedia.org/wiki/Soft_drinkshttp://en.wikipedia.org/wiki/Juiceshttp://en.wikipedia.org/wiki/Juiceshttp://en.wikipedia.org/wiki/Juiceshttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Nut_%28fruit%29http://en.wikipedia.org/wiki/Nut_%28fruit%29http://en.wikipedia.org/wiki/Nut_%28fruit%29http://en.wikipedia.org/wiki/Fruitshttp://en.wikipedia.org/wiki/Fruitshttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Cold_cuthttp://en.wikipedia.org/wiki/Cold_cuthttp://en.wikipedia.org/wiki/Cold_cuthttp://en.wikipedia.org/wiki/Processed_cheesehttp://en.wikipedia.org/wiki/Processed_cheesehttp://en.wikipedia.org/wiki/Processed_cheesehttp://en.wikipedia.org/wiki/Canninghttp://en.wikipedia.org/wiki/Canninghttp://en.wikipedia.org/wiki/Souphttp://en.wikipedia.org/wiki/Souphttp://en.wikipedia.org/wiki/Souphttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Plasticshttp://en.wikipedia.org/wiki/Plasticshttp://en.wikipedia.org/wiki/Plasticshttp://en.wikipedia.org/wiki/Solid_wastehttp://en.wikipedia.org/wiki/Solid_wastehttp://en.wikipedia.org/wiki/Solid_wastehttp://en.wikipedia.org/wiki/Landfillshttp://en.wikipedia.org/wiki/Landfillshttp://en.wikipedia.org/wiki/Landfillshttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Preservativeshttp://en.wikipedia.org/wiki/Preservativeshttp://en.wikipedia.org/wiki/Preservativeshttp://en.wikipedia.org/wiki/Obesityhttp://en.wikipedia.org/wiki/Obesityhttp://en.wikipedia.org/wiki/Obesityhttp://en.wikipedia.org/wiki/Obesityhttp://en.wikipedia.org/wiki/Preservativeshttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Landfillshttp://en.wikipedia.org/wiki/Solid_wastehttp://en.wikipedia.org/wiki/Plasticshttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Souphttp://en.wikipedia.org/wiki/Canninghttp://en.wikipedia.org/wiki/Processed_cheesehttp://en.wikipedia.org/wiki/Cold_cuthttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Vegetableshttp://en.wikipedia.org/wiki/Fruitshttp://en.wikipedia.org/wiki/Nut_%28fruit%29http://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Juiceshttp://en.wikipedia.org/wiki/Soft_drinkshttp://en.wikipedia.org/wiki/Beverageshttp://en.wikipedia.org/wiki/Candyhttp://en.wikipedia.org/wiki/Packaginghttp://en.wikipedia.org/wiki/Portion_control_%28dieting%29


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cereals etc if the first and second definitions are used it does not mean that the

foods have to be frozen to be classified as convenience foods, as is often thesuggestion of some food manufacturers, a solution to the problem of an

acceptable definition could be to classify all foods that have been partially or

completely processed as convenient foods

Consumers are attracted to these products for their:

Low financial cost. In addition to their low cost price, they negate the need to

store fresh food and therefore the likelihood of wasteage is significantly lower.

Low time cost. Convenience foods significantly reduce the time spent shopping

for and preparing a meal.

Variety. Due to packaging techniques such as canning and freezing, foods are

available at all times of the year

Food Safety. Packaging and processing techniques such as canning, freezing and

irradiation, reduce spoilage and the presence of bacteria in the consumed products.

Convenience foods are often criticised. Reasons for criticism include:

They are often high in fat and calorie content, and over consumption of

convenience foods is often linked to obesity

Foods are sometimes subject to food irradiation, which has a negative public

perception

Preservatives are almost always used, which also have a negative public

perception


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HISTORY

Many point to the feminist movement, unchaining women from the kitchen ,as the

motivation for the development of these products. Others say it is more likely that

urbanization, industrialization, and a reaction to feed the post war population explosion

after World War II was the true cause.However what many over look is the obvious fact that convenience foods are a very

profitable product and their development has been very much marketing lead.From the manufacturers point of view these products are astounding.

They give:

Repeat business. Once the meal has been eaten, the customer has to buy

another one.

Long shelf life means that there is little wastage

The whole ingredients are on the whole very cheap

As consumer taste and buying patterns change, the flavour and look of the

product can track these changes.

In many cases all that is required is a cosmetic change to the packaging. Unfortunately,

the advantages for the producer do not equate to benefits for the consumer.

The cheap ingrediants used are more frequently things like grains and other highcarbohydrate ingrediants.

Where meat is used it is:

1. Often the cheaper cuts

2. Mechanically recovered and processed

3. Supplemented or replaced by Soya

This results in the need to use flavour enhancers and other additives in order to make themeal palatable for the consumer. The same is true for non meat dishes.

The most common convenience foods most folk have come across are the breakfastcereals. Breakfast cereals come in a very wide variety of types from simple cornflakes

through to deluxe muesli containing nuts and exotic fruits. These again are made frommainly cheap and nutritionally inferior ingrediants that need to have their nutritional

value augmented by additive.Whether convenience foods are good or bad depends on which side of the supply chain

fence you are standing on. Manufacturers would say they are good. Not so the

independant nutritionist or many consumer groups.

Studies show that by 1965, 27 to 30 percent of US households had significantly

incorporated convenience foods into their diets. By the 1990s convenience foods in theUS and UK comprised a large portion of the average diet. In the US, several studies

indicate that many families diets consist entirely of convenience foods in one form oranother.

In addition to breakfast cereals, these food items take many forms. From Kraft Dinner, to

whole turkey breasts. The TV dinner is a good example of a convenience food.


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Classification of convenience foods

One of the major difficulties associated with any form of connivance food study is the

lack of an adequate classification for the now extensive range of commodities. Existing

classification which are based on either the form of preservation the foods have

undergone or the foods groups to which the food belongs are not particularly useful tothe catering production planner as they do not reveal the potential value of convenience

foods for make-or-buy decision-making .To overcome this limitation a new classification is now advocated which takes into

account the degree of prepreparation foods have received prior to their arrivals in a

catering unit. In its simplest form a given food would be classified into one of fourgroups :

1) Low degree of pre-productions

2) Medium degree of pre-production3) High degree of pre-production

4)Ready-to-serve foods.

1)Low degree of pre-productions foods: Convenience items belonging to this group arebasically raw materials which have received the minimum of pre-preparation. They are

versatile in that they may b used for the production of an extensive range of dishes.

Representative of the group are washed vegetables sides of meat, gutted fish, uncookedpoultry flours treated with aerating agents and roasted coffee beans.

2) Medium degree of pre-production foods: Preparation process have been taken a just

receive prior to their utilization. Example includes sponges and pastry mixes, peeledvegetables, larger meat cuts, filleted fish, roasted grounds coffee, portioned uncooked

poultry, canned and dehydrated meats for pie production.

3) High degree of pre-production foods: For such foods the maximum amount of

processing has been undertaken. These commodities will possibly require simple mixing

procedures, water additions, heat treatments etc, before they are table ready. Examples ofthe group are prepared and portioned vegetables, portioned teas and coffees, breaded fish,

portioned meats, frozen and canned entrees, boil-in-the-bag commodities, dehydrated

canned and frozen sauces, ready-to-cook pies.

4) Ready-to-serve foods: The range of foods belonging to this group continues to

expand as food manufacturers endeavour to reduce to zero the amount of preparation

commodities will require before they are available for the table. The majority arepackaged as single portions, e.g. butter, sugar, cheese, instant tea and coffee, tea bags, but

could also include multi-packs chilled hors doeuvre, cakes and ready-to-eat fruit and

cold meat pies.


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WHY CONVENIENCE FOODS?????

The enormous advance in production techniques and current use of ready prepared foods

in the fullest sense of the term by caters and housewives generally is part of the general

social economic and technological revolutions of the past few decades. The 19th

and early

20

th

century industrialization and urbanization demanded the development of massproduction technique for food supplies in all stages from sources to consumer. People

could no longer obtain fresh food direct from the land they owned or worked on.

Taste also gradually began to change and with incomes and education increasing tobecome more sophisticated. As communication travel and transport improved interest in

food stuffs and dishes from other countries became more widespread with a consequent

increase in food imports. This in its turn has had an impact on methods of packingstorage distribution and selling.

WHY PRE PREPARED FOODS????

In the 1800s there were two main problems in food technology: The provision ofsufficient quantity and variety of food for the growing population ; The control of the

peaks of perishables supplies by suitable methods of preservations.The traditional method of preservation such as pickling or salting sun drying or smoking

were really not suitable for mass production. In 1810 the issue of the patent for the use of

tinplate for canning was the real breakthrough but it was not until the 1920s that largescale canning commenced .

Take soups for example. Soup making was a lengthy process until 1883 when Maggisintroduction their pea flour on the market . This reduced the time for making a good thick

pea to about one hour. In 1897 Campbells produced the 1st

canned food soups. Thesewere accepted slowly at first with a gradual increase until in 1938 some 65 million cans

were being sold annually .

The 2nd world war saw canned foods more firmly established until by 1958 soups alone

were selling at the rate of 450 million cans annually.To-day food technology has increased and improved the methods of preservation and

preparations so that they have become generally acceptable.

Preservation of foods

Because of the relationships between food preservation and conveniencing techniques itis useful to consider the reason for preservation and review some of the major techniques

which are currently being used by the food industry.

Why food spoilage???

The basic necessity of any food preservation process is to inactivate or retard the activityof agents which cause food spoilage. In general terms these types chemical reaction,

enzymic processes and growth and reproduction of organisms.

The essential reaction which occur in living material are carefully planned and theproducts of reaction so controlled that the well being of the tissues is preserved. However


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once the material has been harvested or slaughtered living process becomes unbalanced

and the natural immunity against microbial attack lost.Enzymes the biological catalysts found in all living tissues which regulate the life

process continue to function but as the natural life cycles for the chemicals produced by

such reactions are no longer controlled many substance are produced which are foreign to

the tissues . these reactions causes physical and chemical changes in protein materialcolours fats textural qualities etc.a condition known as spoilage. In addition many

chemical substance will interact to produce off odour and tastes. Whilst such reactions

may be slow they are of significance in foods with artificially extended storageproperties. By far the most serious spoilage problems are those resulting from the growth

and reproduction of microbes. Included in this group are those bacteria of public health

significance which are particularly dangerous as they attack perishable foods and visiblesigns of spoilage are often absent. Knowledge of enzymes and chemical reactions

together with an understanding of the conditions which favors growth and reproduction

of micro organisms are fundamental to the creation of effective food preservation

process.


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Food processing

Food processing is the set of methods and techniques used to transform rawingredients

intofoodor to transform food into other forms forconsumptionbyhumansor animals

either in the home or by thefood processing industry. Food processing typically takes

clean,harvestedcrops orslaughteredandbutcheredanimal products and uses these toproduce attractive,marketableand often long-life food products. Similar process are used

to produceanimal feed.Extreme examples of food processing include the delicatepreparation of deadly fugu fish

or preparing space food for consumption underzero gravity.

Benefits

Mass production of food is much cheaper overall than individual production of meals

from raw ingredients. Therefore, a large profit potential exists for the manufacturers andsuppliers of processed food products. Individuals may see a benefit in convenience, but

rarely see any direct financial cost benefit in using processed food as compared to homepreparation. Poor quality ingredients and sometimes questionable processing and

preservation methods detract greatly from the overall benefit gained by individualconsumers.

More and more people live in the cities far away from where food is grown and

produced. In many families the adults are working away from home and therefore there islittle time for the preparation of food based on fresh ingredients. The food industry offers

products that fulfil many different needs: From peeledpotatoesthat only have to be

boiled at home to fully preparedready mealsthat can be heated up in themicrowave oven

within a few minutes.Benefits of food processing include toxin removal, preservation, easing marketing and

distribution tasks, and increasing food consistency. In addition, it increases seasonalavailability of many foods, enables transportation of delicate perishable foods across longdistances, and makes many kinds of foods safe to eat by de-activating spoilage and

pathogenic micro-organisms. Modernsupermarketswould not be feasible without

modern food processing techniques, long voyages would not be possible, and militarycampaigns would be significantly more difficult and costly to execute.

Modern food processing also improves the quality of life forallergists,diabetics, and

other people who cannot consume some common food elements. Food processing canalso add extra nutrients such asvitamins.

Processed foods are often less susceptible to early spoilage than fresh foods, and are

better suited for long distance transportation from the source to theconsumer. Fresh

materials, such as freshproduceand raw meats, are more likely to harbour pathogenicmicro-organisms (e.g. Salmonella) capable of causing serious illnesses.

Drawbacks

In general, fresh food that has not been processed other than by washing and simple

kitchen preparation, may be expected to contain a higher proportion of naturally-

occurring vitamins, fiber and minerals than an equivalent product processed by the food
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industry.Vitamin C, for example, is destroyed by heat and therefore canned fruits have a

lower content of vitamin C than fresh ones.Food processing can lower the nutritional value of foods, and introduce hazards not

encountered with naturally-occurring products. Processed foods often include food

additives, such as flavourings and texture-enhancing agents, which may have little or no

nutritive value, or be unhealthy. Preservatives added or created during processing toextend the 'shelf-life' of commercially-available products, such as nitrites or sulphites,

may cause adverse health effects. Use of low-cost ingredients that mimic the properties of

natural ingredients (e.g. cheap chemically-hardened vegetable oils in place of more-expensive natural saturated fats or cold-pressed oils) have been shown to cause severe

health problems, but are still in widespread use because of cost concerns and lack of

consumer knowledge about the effects of substitute ingredients.Processed foods often have a higher ratio of calories to other essential nutrients than

unprocessed foods, a phenomenon referred to as "empty calories". So-calledjunk food,

produced to satisfy consumer demand for convenience and low cost, are most often mass-

produced processed food products.

Because processed food ingredients are often produced in high quantities and distributedwidely amongst added-value food manufacturers, failures in hygiene standards in 'low-

level' manufacturing facilities that produce a widely-distributed basic ingredient can haveserious consequences for many final products. Consequently, adequate government

regulation of ingredient manufacturers is an essentially important factor in securing the

production of generally-safe processed foods. Blame for failures in the process of foodsafety regulation therefore often fall on the governmental department entrusted with this

task.

Performance parameters for food processing

When designing processes for the food industry the following performance parameters

may be taken into account:

Hygiene, e.g. measured by number of micro-organisms per ml of finished product

Energy consumption, 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

Trends in modern food processing

Food processing methods

Common food processing techniques include:
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1. Removal of unwanted outer layers, such as potato peeling or the skinning of

peaches.

2. Chopping or slicing e.g. diced carrots

3. Mincing and macerating

Mincing is acookingtechnique in whichfoodingredientsare finely divided. The

effect is to create a closely bonded mixture of ingredients and a soft or pasty

texture.Flavoringingredients such asgarlic,ginger, and freshherbsmay be

minced to distribute flavor more evenly in a mixture. Additionally bruising of the

tissue can releasejuicesandoilsto deliver flavors uniformly in a sauce.

Mincemeat tartsandPtsemploy mincing in the preparation of moldable paste.

Meat is also minced and this cooking technique is used in Greek cuisine.

Maceration' -- also known as 'macerating' infoodpreparation -- refers tosoftening or breaking into pieces using a liquid.Raw, dried or preservedfruitor

vegetablesare soaked in aliquidto soften and to absorb the flavor of the liquidIn

the case of fruit, they are often just sprinkled withsugar, then left to sit and

release their ownjuices. This process makes the food more flavorful and easier to

chew and digest.Maceration is often confused withmarination(also known as

marinating), which is the process of soaking foods in a seasoned, often acidic,

liquid before cooking.

4.

Liquefaction, such as to produce fruit juice

5. Fermentation e.g. in beer breweries

Fermentation infood processingtypically refers to the conversion ofsugarto

alcoholusingyeast,bacteria, or a combination thereof, underanaerobic

conditions. A more general definition of fermentation is the chemical conversion

ofcarbohydratesinto alcohols oracids. When fermentation stops prior to

complete conversion of sugar to alcohol, astuck fermentationis said to have

occurred. The science of fermentation is known aszymology

6. Emulsification

An emulsion is a mixture of two or moreimmiscible(unblendable) liquids. One

liquid (the dispersedphase) isdispersedin the other (the continuousphase).

Many emulsions are oil/water emulsions, with dietary fats being one common

type of oil encountered in everyday life.
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7. Cooking, such as boiling, broiling, frying, steaming or grilling

Cooking is the process of preparingfoodby applyingheat, selecting, measuring

and combining of ingredients in an ordered procedure for producing safe and

edible food. The process encompasses a vast range of methods, tools and

combinations ofingredientsto alter theflavor, appearance, texture, ordigestibility

of food. Factors affecting the final outcome include the variability of ingredients,

ambient conditions,tools, and the skill of the individual doing the actual cooking.

8. Deep frying

Deep frying is acookingmethod in which food is submerged in hot oil orfat.

This is normally performed with adeep fryerorchip pan; industrially, apressure

fryerorvacuum fryermay be used.

9. Baking

Baking is the technique of prolongedcookingoffoodby dry heat acting by

convection, and not byradiation, normally in anoven, but also in hot ashes, or on

hot stones.[1]It is primarily used for the preparation ofbread,cakes,pastriesand

pies,tarts,quiches, andcookies. Such items are sometimes referred to as "baked

goods,"

10.Mixing

Inchemistry, a mixture is when two or more differentsubstancesare mixed

together but not combined chemically. The molecules of two or more different

substances are mixed in the form of solutions, suspensions, and colloids.

11.Addition of gas such as air entrainment for bread or gasification ofsoft

drinks

12.Proofing

Proofing (also called proving) is the final dough-rise step before baking, and

refers to a specific rest period within the more generalized process known as

fermentation. Fermentation is a step in creatingyeastbreadsandbaked goods

where the yeast is allowed toleaventhe dough.Fermentation rest periods are not
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often explicitly named, and normally show up in recipes as "Allow dough to rise."

Rest periods contrast with work periods when the dough is manipulated by the

baker, some work periods are called mixing, kneading, and folding, as well as

shaping.

13.Spray drying

Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly

drying with a hot gas. This is the preferred method of drying of many thermally-

sensitive materials such as foods andpharmaceuticals. A consistent particle size

distribution is a reason for spray drying some industrial products such as catalysts.Air is the heated drying media; however, if the liquid is a flammable solvent, such as

ethanol, or the product is oxygen sensitivenitrogenis used.

14.Pasteurization

Pasteurization is a process which slows microbial growth in food. The process

was named after its creator,Frenchchemist and microbiologistLouis Pasteur. The

first pasteurization test was completed by Louis Pasteur andClaude Bernardon

April 20,1862. The process was originally conceived as a way of preventingwine

andbeerfrom souring

15.Packaging

Packaging is the science, art and technology of enclosing or protecting products

for distribution, storage, sale, and use. Packaging also refers to theprocess ofdesign, evaluation, and production of packages. Packaging can be described as a

coordinated system of preparing goods for transport, warehousing, logistics, sale,

and end use. Packaging contains, protects, preserves, transports, informs, and

sells. It is fully integrated into government, business, institutional, industry, and

personal use.Package labelling (BrE) or labeling (AmE) is any written, electronic,

or graphic communications on the packaging or on a separate but associatedlabel.

16.Sterilization

Sterilization (or sterilisation, seespelling differences) refers to any process that

effectively kills or eliminates transmissible agents (such asfungi,bacteria,

viruses, spore forms, etc.) from a surface, equipment, article of food or

medication, or biological culture medium.[1][2]

Sterilization does not, however,

removeprions. Sterilization can be achieved through application ofheat,

chemicals,irradiation,high pressureorfiltration.
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Applications

Foods

The first application of sterilization was thoroughcookingto effect the partial heat

sterilization of foods and water, inventorNicolas Appert. Cultures that practice heatsterilization of food and water have longer life expectancy and lower rates of disability.

Canningof foods by heat sterilization was an extension of the same principle. Ingestion

of contaminated food and water remains a leading cause of illness and death in thedeveloping world, particularly for children.

Cost ReductionProfit Incentive drives most of the factors behind any industry; the food industry not least

of all. Health concerns are generally subservient to profit potential, leading the food

processing industry to often ignore major health concerns raised by the use of

industrially-produced ingredients (partially-hydrogenated vegetable oils, for example, a

well-known and well-researched cause of heart disease, that is still commonly used inprocessed food to increase profit margin.) Consumer pressure has led to a reduction in the

use of industrially-produced ingredients in processed food, but the (often slight) potentialfor increased profits has barred widespread accceptance by the industry of recognized

health problems caused by over-consumptiom of processed foods.

Health

Reduction of fat content in final product e.g. by usingbakinginstead ofdeep-fryingin

the production ofpotato chips, another processed foodMaintaining the natural taste of the product e.g. by using less artificial sweetener than

they used before...

Hygiene

The rigorous application of industry and government endorsed standards to minimise

possible risk and hazards. In the USA the standard adopted is HACCP.Lims solutionshelp industry to manage those quality standards.

Efficiency

Rising energy costs lead to increasing usage of energy-saving technologies[2], e.g.

frequency converters on electrical drives, heat insulation of factory buildings and heated

vessels, energy recovery systems, keeping a single fish frozen all the way from China toSwitzerland

Factory automation systems (oftenDistributed control systems) reduce personnel costs

and may lead to more stable production results
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Heat sterilization

Steam sterilization

Front-loading autoclaves

A widely-used method for heat sterilization is theautoclave, sometimes called aconverter. Autoclaves commonly use steam heated to 121 C or 134 C. To achieve

sterility, a holding time of at least 15 minutes at 121 C or 3 minutes at 134 C isrequired. Additional sterilizing time is usually required for liquids and instrumentspacked in layers of cloth, as they may take longer to reach the required temperature

(unnecessary in machines that grind the contents prior to sterilization). Following

sterilization, liquids in a pressurized autoclave must be cooled slowly to avoid boilingover when the pressure is released. Modern converters operate around this problem by

gradually depressing the sterilization chamber and allowing liquids to evaporate under a

negative pressure, while cooling the contents.

Proper autoclave treatment will inactivate allfungi, bacteria, viruses and also bacterialspores, which can be quite resistant. It will not necessarily eliminate allprions.

For prion elimination, various recommendations state 121132 C (270 F) for 60

minutes or 134 C (273 F) for at least 18 minutes. The prion that causes the diseasescrapie(strain 263K) is inactivated relatively quickly by such sterilization procedures;however, other strains of scrapie, as well as strains ofCJDandBSEare more resistant.

Usingmiceas test animals, one experiment showed that heating BSE positivebraintissue

at 134-138 C (273-280 F) for 18 minutes resulted in only a 2.5logdecrease in prioninfectivity. (The initial BSE concentration in the tissue was relatively low). For a

significant margin of safety, cleaning should reduce infectivity by 4 logs, and the

sterilization method should reduce it a further 5 logs.To ensure the autoclaving process was able to cause sterilization, most autoclaves have

meters and charts that record or display pertinent information such as temperature and

pressure as a function of time. Indicator tape is often placed on packages of products

prior to autoclaving. A chemical in the tape will change color when the appropriateconditions have been met. Some types of packaging have built-in indicators on them.

Biological indicators ("bioindicators") can also be used to independently confirm

autoclave performance. Simple bioindicator devices are commercially available based onmicrobial spores. Most contain spores of the heat resistant microbeGeobacillus

stearothermophilus(formerlyBacillus stearothermophilus), among the toughest

organisms for an autoclave to destroy. Typically these devices have a self-contained

liquid growth medium and a growth indicator. After autoclaving an internal glass ampule
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is shattered, releasing the spores into the growth medium. The vial is then incubated

(typically at 56 C (132 F)) for 24 hours. If the autoclave destroyed the spores, themedium will remain its original color. If autoclaving was unsuccessful theB.

sterothermophilus will metabolize during incubation, causing a color change during the

incubation.

For effective sterilization, steam needs to penetrate the autoclave load uniformly, so anautoclave must not be overcrowded, and the lids of bottles and containers must be left

ajar. Alternatively steam penetration can be achieved by shredding the waste in some

Autoclave models that also render the end product unrecognizable. During the initialheating of the chamber, residual air must be removed. Indicators should be placed in the

most difficult places for the steam to reach to ensure that steam actually penetrates there.

For autoclaving, as for all disinfection or sterilization methods, cleaning is critical.Extraneous biological matter or grime may shield organisms from the property intended

to kill them, whether it physical or chemical. Cleaning can also remove a large number of

organisms. Proper cleaning can be achieved by physical scrubbing. This should be done

with detergent and warm water to get the best results. Cleaning instruments or utensils

with organic matter, cool water must be used because warm or hot water may causeorganic debris to coagulate. Treatment withultrasoundor pulsed air can also be used to

remove debris.

Food

Although imperfect, cooking and canning are the most common applications of heat

sterilization. Boiling water kills the vegetative stage of all common microbes. Roasting

meat until it is well done typically completely sterilizes the surface. Since the surface is

also the part of food most likely to be contaminated by microbes, roasting usuallyprevents food poisoning. Note that the common methods of cooking food do not sterilize

food - they simply reduce the number of disease-causing micro-organisms to a level that

is not dangerous for people with normal digestive and immune systems.

Pressure cooking is analogous to autoclaving and when performed correctly renders foodsterile. However, some foods are notoriously difficult to sterilize with home canning

equipment, so expert recommendations should be followed for home processing to avoid

food poisoning.

Food utensils

Dishwashersoften only use hot tap water or heat the water to between 49 and 60 C (120

and 140 F), and thus provide temperatures that could promote bacterial growth. That is

to say, they do not effectively sterilize utensils. Some dishwashers do actually heat water

up to 74 C (165 F) or higher; those often are specifically described as havingsterilization modes of some sort, but this is not a substitute for autoclaving.

Note that dishwashers remove food traces from the utensils by a combination of

mechanical action (the action of water hitting the plates and cutlery) and the action ofdetergents and enzymes on fats and proteins. This removal of food particles thus removes

one of the factors required for bacterial growth (food), it clearly explains why items with

cracks and crevices should either be washed by hand or disposed of: if the water cannot
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get to the area needing cleaning, the warm, moist, dark conditions in the dishwasher can

actually promote bacterial growth.

Bathing

Bathingand washing are not hot enough to sterilize bacteria without scalding the skin.Most hot tap water is between 43 and 49 C (110 and 120 F), though some people set

theirs as high as 55 C (130 F). Humans begin to find water painful at 41 to 42 C (106

to 108 F), which to many bacteria is just starting to get warm enough for them to growquickly; they will grow faster, rather than be killed at temperatures up to 55 C (130 F)

or more.

Dry sterilization process

Dry sterilization process(DSP) uses hydrogen peroxide at a concentration of 30-35%

under low pressure conditions. This process achieves bacterial reduction of 10-6

...10-8

.

The complete process cycle time is just 6 seconds, and the surface temperature isincreased only 10-15 C (18 to 27 F). Originally designed for the sterilization of plastic

bottles in the beverage industry, because of the high germ reduction and the slighttemperature increase the dry sterilization process is also useful for medical and

pharmaceutical applications.
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Food preservation

Food preservation is the process of treating and handlingfoodto stop or greatly slow

down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by

micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add

specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creatingnutritionalvalue, texture andflavouris important in preserving its value as food. This is

culturally dependent, as what qualifies as food fit for humans in one culture may notqualify in another culture.

Preservation usually involves preventing the growth ofbacteria,fungi, and othermicro-

organisms, as well as retarding theoxidationoffatswhich causerancidity. It alsoincludes processes to inhibit natural ageing and discolouration that can occur during food

preparation such as theenzymatic browningreaction in apples which causes browning

when apples are cut. Some preservation methods require the food to be sealed after

treatment to prevent recontamination with microbes; others, such as drying, allow food tobe stored without any special containment for long periods.

Common methods of applying these processes includedrying,spray drying,freezedrying,freezing,vacuum-packing,canning, preserving in syrup, sugar crystallisation,

food irradiation, and addingpreservativesor inertgasessuch as carbon dioxide. Othermethods that not only help to preserve food, but also add flavour, includepickling,

salting,smoking, preserving insyruporalcohol,sugarcrystallisation andcuring.
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Method Effect on microbial growth or survival

Refrigeration Low temperature to retard growth

Freezing Low temperature and reduction of wateractivity to prevent microbial growth, slowing

of oxidation reactions

Drying,curingand conserving Reduction inwater activitysufficient to delay

or prevent microbial growthVacuumandoxygenfreemodified

atmospherepackaging

Lowoxygentension inhibits strictaerobes

and delays growth of facultativeanaerobes

Carbon dioxide enriched modified

atmosphere packaging

Specific inhibition of some micro-organisms

Lacticfermentation Reduction of pH value in situ by microbial

action and sometimes additional inhibition by

the lactic andacetic acidsformed and byother microbial products. (e.g. ethanol,

bacteriocins)

Sugarpreservation Cooking in high sucrose concentration

creating too high osmotic pressure for mostmicrobial survival.

Ethanolpreservation Steeping or cooking inEthanolproduces

toxic inhibition of microbes. Can becombined with sugar preservation

Lacticfermentation Reduction of pH value in situ by microbial

action and sometimes additional inhibition by

the lactic andacetic acidsformed and by

other microbial products. (e.g. ethanol,bacteriocins)



Ethanolpreservation Steeping or cooking inEthanolproduces

toxic inhibition of microbes. Can be

combined with sugar preservation

Lacticfermentation Reduction of pH value in situ by microbialaction and sometimes additional inhibition by

the lactic andacetic acidsformed and by

other microbial products. (e.g. ethanol,

bacteriocins)



Ethanolpreservation Steeping or cooking inEthanolproducestoxic inhibition of microbes. Can be

combined with sugar preservation

Emulsification Compartmentalisation andnutrient limitation

within theaqueousdroplets in water-in-oil

emulsion foods
http://en.wikipedia.org/wiki/Refrigerationhttp://en.wikipedia.org/wiki/Refrigerationhttp://en.wikipedia.org/wiki/Freezinghttp://en.wikipedia.org/wiki/Freezinghttp://en.wikipedia.org/wiki/Drying_%28food%29http://en.wikipedia.org/wiki/Drying_%28food%29http://en.wikipedia.org/wiki/Curing_%28food_preservation%29http://en.wikipedia.org/wiki/Curing_%28food_preservation%29http://en.wikipedia.org/wiki/Curing_%28food_preservation%29http://en.wikipedia.org/wiki/Water_activityhttp://en.wikipedia.org/wiki/Water_activityhttp://en.wikipedia.org/wiki/Water_activityhttp://en.wikipedia.org/wiki/Vacuumhttp://en.wikipedia.org/wiki/Vacuumhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Modified_atmospherehttp://en.wikipedia.org/wiki/Modified_atmospherehttp://en.wikipedia.org/wiki/Modified_atmospherehttp://en.wikipedia.org/wiki/Modified_atmospherehttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Aerobehttp://en.wikipedia.org/wiki/Aerobehttp://en.wikipedia.org/wiki/Aerobehttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Bacteriocinhttp://en.wikipedia.org/wiki/Bacteriocinhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Bacteriocinhttp://en.wikipedia.org/wiki/Bacteriocinhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Bacteriocinhttp://en.wikipedia.org/wiki/Bacteriocinhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/w/index.php?title=Nutrient_limitation&action=edit&redlink=1http://en.wikipedia.org/w/index.php?title=Nutrient_limitation&action=edit&redlink=1http://en.wikipedia.org/w/index.php?title=Nutrient_limitation&action=edit&redlink=1http://en.wikipedia.org/wiki/Aqueoushttp://en.wikipedia.org/wiki/Aqueoushttp://en.wikipedia.org/wiki/Aqueoushttp://en.wikipedia.org/wiki/Aqueoushttp://en.wikipedia.org/w/index.php?title=Nutrient_limitation&action=edit&redlink=1http://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Bacteriocinhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Bacteriocinhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Ethanolhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Bacteriocinhttp://en.wikipedia.org/wiki/Acetic_acidhttp://en.wikipedia.org/wiki/Fermentation_%28food%29http://en.wikipedia.org/wiki/Lactic_acidhttp://en.wikipedia.org/wiki/Anaerobic_organismhttp://en.wikipedia.org/wiki/Aerobehttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Modified_atmospherehttp://en.wikipedia.org/wiki/Modified_atmospherehttp://en.wikipedia.org/wiki/Oxygenhttp://en.wikipedia.org/wiki/Vacuumhttp://en.wikipedia.org/wiki/Water_activityhttp://en.wikipedia.org/wiki/Curing_%28food_preservation%29http://en.wikipedia.org/wiki/Drying_%28food%29http://en.wikipedia.org/wiki/Freezinghttp://en.wikipedia.org/wiki/Refrigeration


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Addition of preservatives such as

nitriteorsulphiteions

Inhibition of specific groups of

micro-organisms

Pasteurizationandappertization Delivery ofheatsufficient to

inactivate target micro-organisms

to the desired extent

Food irradiation(Radurization,

radicidationandradappertization)

Delivery ofionising radiationto

disrupt cellular RNA

Application of high hydrostatic

pressure (Pascalization)

Pressure-inactivation of vegetative

bacteria, yeasts and moulds

Application of high hydrostatic

pressure (Pascalization)

Short bursts of electricity for

microbial inactivation
http://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Sulphitehttp://en.wikipedia.org/wiki/Sulphitehttp://en.wikipedia.org/wiki/Sulphitehttp://en.wikipedia.org/wiki/Pasteurizationhttp://en.wikipedia.org/wiki/Pasteurizationhttp://en.wikipedia.org/wiki/Appertizationhttp://en.wikipedia.org/wiki/Appertizationhttp://en.wikipedia.org/wiki/Appertizationhttp://en.wikipedia.org/wiki/Heathttp://en.wikipedia.org/wiki/Heathttp://en.wikipedia.org/wiki/Heathttp://en.wikipedia.org/wiki/Food_irradiationhttp://en.wikipedia.org/wiki/Food_irradiationhttp://en.wikipedia.org/wiki/Radurizationhttp://en.wikipedia.org/wiki/Radurizationhttp://en.wikipedia.org/wiki/Radurizationhttp://en.wikipedia.org/wiki/Radicidationhttp://en.wikipedia.org/wiki/Radicidationhttp://en.wikipedia.org/wiki/Radappertizationhttp://en.wikipedia.org/wiki/Radappertizationhttp://en.wikipedia.org/wiki/Radappertizationhttp://en.wikipedia.org/wiki/Ionising_radiationhttp://en.wikipedia.org/wiki/Ionising_radiationhttp://en.wikipedia.org/wiki/Ionising_radiationhttp://en.wikipedia.org/wiki/Ionising_radiationhttp://en.wikipedia.org/wiki/Radappertizationhttp://en.wikipedia.org/wiki/Radi

Documents

Final Set-Up of R.P