Food Processing: Fermentation, Preservation and Cereal Production

Fermentation and Preservation Processes

Sparcion: syc, t, sd; cntr (platiyos,) acc, LO2), fil, prns, ex, d.

Fermentation

Fermentation types:

• Lactic fermentation (sa / etro) alco
• Alcoholic fermentation (monosc-ethanol + CO2)
• Malolactic fermentation (malic acid - lactic acid + CO2)
• Propionic acid fermentation (Activa lactic-propionic + CO2)
• Activa (ethanol-acetic)
• Citrus (diacetyl + acetic acid - acetone)
• Butyric acid fermentation (Clostridium)

Thermal Death Time of Bacteria

D-value (time to destroy 90% of the population) = t / (log N0 - log Nf)

z-value: the temperature change needed to alter the D-value by one tenth = (T2 - T1) / (log D1 - log D2)

F-value: the time at a given temperature needed to reduce the population to a specified level = D × (log N0 - log Nf)

Plastics in Food Packaging

Common plastics include polyethylene, polystyrene, polypropylene, polyethylene terephthalate (PET), and polyvinyl chloride (PVC).

Bread Production

White Bread Baked in a Mold

Dough preparation, kneading, division, moulding, proofing (30 min to 60-90 min), and baking (200 °C for 30 min).

Pre-cooked Bread

Dough preparation, kneading, division, moulding, proofing, and partial baking (170 °C for 10-15 min to coagulate gluten), followed by cooling, ultra-freezing, packaging, storage, and final baking. Packaging may use modified atmosphere packaging (MAP) before final baking.

Frozen Bread (Pan Congelado)

Dough preparation, division, moulding, ultra-freezing, packaging, storage, thawing, proofing, and baking.

Breakfast Cereals

Cooked cereals: Wheat milling yields flour (farina), enriched with vitamins and minerals. Oats cooked flakes (5-10 min) with water or milk produce porridge. Processing: oats are treated with dry air at 100 °C (to inactivate lipases, leaving about 6% moisture), husked, then rolled into flakes. Corn is roasted before grinding.

Cereal consumption (flakes): Corn grinding, dry mixing (malt, sugar, salt), cooking (steam under pressure for 2 h, 50% moisture), cooling, breaking lumps, drying (65 °C to 20% moisture), tempering (24 h), lamination, and roasting.

Cheese Production

Raw milk reception, clarification, standardization (fat, salt, protein), addition of starter culture (Lactococcus lactis, Streptococcus thermophilus), ripening (8-12 h at 14-24 °C), addition of rennet, coagulation (tanks, 30 min at 28-34 °C), cutting (increases surface area), cooking and agitation (40-55 °C), draining (whey removal, cheesecloth, centrifuge), molding, pressing (removes serum), salting (3-4%), surface treatment, and maturation (controlled humidity and temperature, proteolysis and lipolysis, surface ripening).

Salmon Processing

Smoked Salmon

Cutting, deboning, salting, washing, freezing, thawing, cold smoking, spinning and filtering, cooling, vacuum packaging, and storage.

Cold-Smoked Salmon

Cutting, deboning, washing, brining (10-15 °C for 4-6 h, 5-6% acid, 7-8% salt), surface drying, packaging, and storage.

Hot-Smoked Salmon

Deboning, washing, salting (10% salt, 30-60 min), surface drying, smoke bath, cooking, rinsing, surface drying, packaging, and storage.

Fried Salmon

Deboning, washing, salting (4-5% salt, 20-30 min), drying, coating with liquid (acid, salt, spices), frying, packaging, and storage.