FNH 200: Chapter 11

prevention of normal spoilage will affect quality of aesthetics and nutritional properties

light, oxygen, temperature, pH

· Specific nutrients: chemical and physical properties (water or fat-soluble? Double bonds, etc.) · Properties of the food (solid or liquid, acidity, moisture, chemical composition, etc.) · Processing method and Conditions: o Type of processing (thermal, low temperature preservation, dehydration, fermentation, etc.) o Severity of the Process (blanching versus pasteurization, etc.) o Exact Conditions (HTST and UHT versus slow batch heating, etc.) · Storage: o Environment conditions (temperature, light, oxygen, moisture etc.) o Type of packaging

· Heat processing destroys: o Anti digestive factors like typsin and amylase inhibitors in cereal grains, peas, beans thus digestibility increases of these proteins and carbohydrates in these products o thiaminase-destroys thiamin in fish, shellfish, brussels sprouts and red cabbage o avidin and other factors in raw egg white that otherwise bind biotin and iron present in egg yolk and make nutrients biologically unavailable · Heat Processing: · Increases the digestibility of starch and protein · Increases the bioavailability of niacin, in cereals · Increased the palatability of food, increased appeal and nutrient consumption

· Water soluble vitamins like thiamin, riboflavin, and vitamin C, more susceptible to losses dut to leaching during washing and bleaching · Fat-soluble vitamins like A, D, and E are sensitive to oxidation during processing and storage · Minerals which are water-soluble are susceptible to leaching · Water-soluble and fat-soluble vitamins are sensitive to high temperatures during processing (water-soluble is more so) o Vitamin C and thiamin are most heat sensitive · Minerals bioavailability may alter from interactions with the food Small losses in protein bio availability may occur, resulting in nonenzymatic browning (Maillard Reaction) between amino acids and sugars

Replacement to original levels of nutrients which were lost during processing-used to prevent nutritional deficiencies

Addition of nutrients which were originally not present or which were [resent in insufficient amounts-used to correct nutritional deficiencies in segments of a population

Addition of nutrients to achieve levels specified in federal standards of identify-interchangeably with restoration and fortification

· Refraining from over trimming and over-chopping · Cooking in covered pans (shortens cooking time and decreases amount of water needed) · Cooking with a minimum amount of water · Cooking vegetables only until tender (refraining from overcooking and using water or soups) · Steam or pressure cook stir frying (don't boil or pan fry)

· Storage at 0 F or lower is able to retain vitamins for up to 6 months in frozen foods · Keep out of sunlight · Can food kept is storage facilities under 75F

· Sterilization by Irradiation: breaking down products of the water activation inactivate the enzyme systems in both the food and its microbial contaminants

Freezing

Effect of Food pH (N, A or Alk) Effect of Food Environment (air, light, heat) Nutrient Neutral Acid (-7) Alkaline (+7) Air or Oxygen Light Heat Vitamin A Stable U Stable Unstable Unstable Unstable Vitamin C Unstable Stable Unstable Unstable Unstable Unstable Vitamin E Stable Stable Stable Unstable Unstable Unstable Thiamin (B1) Unstable Stable Unstable Unstable Stable Unstable Niacin (B2) Stable Stable Stable Stable Stable Stable Pyridoxine (B6) Stable Stable Stable Stable Stable Stable Nutrient Vitamin A Vitamin C Vitamin E Thiamin Niacin Pyridoxine Ionizing Radiation Unstable Unstable Unstable Unstable *most vulnerable to micronutrients in process Stable Unstable