文档介绍：Food Preservation
Chapter 13
Heat Treatments
Blanching – Heat to deactivate enzymes
Pasteurization – Heat to kill pathogenic bacteria
Sterilization – Heat to kill all bacteria and anisms
Low Temperature
Refrigeration - < 40° F
Freezing - 0° F
Lowering Water Activity
Dehydration
Concentration
Salt
Addition of Sugar
Chemical Preservation
Food Additives
Food additives are any substitute that es
part of a food product
either directly or indirectly during processing, storing
or packaging.
Regulations on Food Additives
The Food and Drug Administration
1938 Food Drug and Cosmetic Act
1958 and 1960 Amendments
Delaney Clause
GRAS
Generally Recognized As Safe
First established 700 placed on the list without going through testing
Now those substances are being reevaluated
Foods have been removed
What It Takes to e A Food Additive
Prove additive is effective
Prove additive can be detected and measured in final products
Study the effects of the substance on animals (in large doses)
Submit results to validate the findings
Schedule a public hearing
FDA approves or rejects
Functions of Food Additives
1. Preservatives – Keep food fresh and reduce spoilage. Control bacteria, mold, fungi, and yeast.
Benzoates
BHT, BHA (antioxidants)
Calcium Propionate (inhibits molds)
Sodium Bisulfate
Sodium Nitrate