WORKING PAPERFOOD TECHNOLOGY

BY:

Nita Kusumawati(133020267) Siti Armilah (133020265) Mia Nuraini (133020290) M.Hidayat Juniarto (133020292) Nisrina Hanifah Aditedja (133020281) Syarifah Ulfah Nuramalina (133020302)

FOOD TECHNOLOGYENGINEERING FACULTYPASUNDAN UNIVERSITY

BANDUNG2013

CHAPTER I

INTRODUCTION

I. BACKGROUND

Efforts to meet the daily needs for food in the community is high and demand continues constantly increasing. With the increasing need for food in Indonesia, continued progress in terms of renewable technologies from the beginning until now. While modern technology advances like this in this day and age, society demands that modern day advances in the field of nutritious food, healthy, and durable. Many demands that in asking people all must be carried and be real. Rapid advancement of technology in this world are many ways in food preservation in the world. From ancient times until now preservation is often done salting, smoking, and cooling. Preservation of all of this has a distinct advantage - different and have good nutrition for all of our bodies.

With dimensions of increasingly complex life filled with requests. All that must be provided and implemented. Full demand in the emerging communities of science called a Food Technology which works to study and examine the terms of the existing food community.

II. PROBLEM FORMULATION

-Like anything be done preservation app world from ancient times until the modern era. -Background does preservation of the world.

III. OBJECTIVES

Describe and elaborate on preservation education done from ancient times to the present. Describe about the quality of food preservation will be undertaken. Describes the outcome of preservation is done. Describe the solutions can be given of the problems.

IV. BENEFIT

Utilizing the results of food in the community. Improving asylum sufficiency in the community. To apply the technology in terms of food. To develop the Science of Food Technology in society.

CHAPTER II

DISCUSSION

I. CONTENT

Fermentation is the process by which used unntuk preserving a food in a long time, so that one day it can be used when foods when used. Many types of fermentation that is used in everyday life in the community, often used in public life is by using the fumigation of Salting and burning.

Salted fish

Salted fish, such as kippered herring, is fish preserved or cured with salt. Drying and salting, either with dry salt or brine, was the only widely available method of preserving fish until the 19th century. Salting is the preservation of food with dry edible salt. It is related to pickling (preparing food with brine, i.e. salty water), and is one of the oldest methods of preserving food. Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required. Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated.

The water activity, in a fish is defined as the ratio of the water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish. Available water is necessary for the microbial and enzymatic reactions involved in spoilage. There are a number of techniques that have been or are used to tie up the available water or remove it by reducing the Traditionally, techniques such as drying, salting and smoking have been used, and have been used for thousands of years. In more recent times, freeze-drying, water binding humectants, and fully automated equipment with temperature and humidity control have been added. Often a combination of these techniques is used.

Fermentation

Fermentation is a metabolic process converting sugar to acids, gases and/or alcohol. It occurs in yeast and bacteria, but also in oxygen-starved human muscle cells (see "Lactic acid fermentation" below). In its strictest sense, fermentation is the absence of the electron transport chain and takes a reduced carbon source, such as glucose, and makes products like lactic acid or acetate. No oxidative phosphorylation is used, only substrate level phosphorylation,

which yields a much lower amount of ATP. Fermentation is also used much more broadly to refer to the bulk growth of microorganisms on a growth medium. The science of fermentation is known as zymology.

Fermentation has been used by humans for the production of food and beverages since the Neolithic. For example, fermentation is employed for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt (see fermentation in food processing), as well as for producing alcoholic beverages such as wine (see fermentation in winemaking) and beer.Fermentation is a form of anaerobic digestion that generates adenosine triphosphate (ATP) by the process of substrate-level phosphorylation. The energy for generating ATP comes from the oxidation of organic compounds, such as carbohydrates.[1] In contrast, during respiration is where electrons are donated to an exogenous electron acceptor, such as oxygen, via an electron transport chain. Fermentation is important in anaerobic conditions when there is no oxidative phosphorylation to maintain the production of ATP (adenosine triphosphate).

Smooking

Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as beer, smoked beer, and lapsang souchong tea are also smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other fuels besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton, and whale. Historically, farms in the Western world included a small building termed the smokehouse, where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations.

Canning

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances a freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1795 the French military offered a cash prize of 12,000 francs for a new method to preserve food. Nicolas Appert suggested canning, and the process was first proven in 1806 in tests conducted by the French navy. Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior. The packaging prevents microorganisms from entering and proliferating inside. To prevent the food from being spoiled before and during containment, a number of methods are used: pasteurisation, boiling (and other applications of high temperature over a period of time), refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foods being preserved, a sufficient dose of ionizing radiation, submersion in a strong saline solution, acid, base, osmotically extreme (for example very sugary) or other microbially-challenging environments.

Other than sterilization, no method is perfectly dependable as a preservative. For example, the microorganism Clostridium botulinum (which causes botulism), can only be eliminated at temperatures above the boiling point. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130 °C). To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables, meat, seafood, poultry, and dairy products.

The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6,[2] such as fruits, pickled vegetables, or other foods to which acidic additives have been added.

Drying

Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered "dried", the final product must be solid, in the form of a continuous sheet (paper), long pieces (wood), particles (cereal grains or corn flakes) or powder (sand, salt, washing powder, milk powder). A source of heat and an agent to remove the vapor produced by the process are often involved. In bioproducts like food, grains, and pharmaceuticals like vaccines, the solvent to be removed is almost invariably water. In the most common case, a gas stream, air, applies the heat by convection and carries away the vapor as humidity. Other possibilities are vacuum drying, where heat is supplied by conduction or radiation (or microwaves), while the vapor thus produced is removed by the vacuum system. Another indirect technique is drum drying (used, for instance, for manufacturing potato flakes), where a heated surface is used to provide the energy, and aspirators draw the vapor outside the room. In contrast, the mechanical extraction of the solvent, water, by centrifugation, is not considered "drying" but rather "draining".

Drying mechanism

In some products having a relatively high initial moisture content, an initial linear reduction of the average product moisture content as a function of time may be observed for a limited time, often known as a "constant drying rate period". Usually, in this period, it is surface moisture outside individual particles that is being removed. The drying rate during this period is dependent on the rate of heat transfer to the material being dried. Therefore, the maximum achievable drying rate is considered to be heat-transfer limited. If drying is continued, the slope of the curve, the drying rate, becomes less steep (falling rate period) and eventually tends to nearly horizontal at very long times. The product moisture content is then constant at the "equilibrium moisture content", where it is in dynamic equilibrium with the dehydrating medium. In the falling-rate period, water migration from the product interior to the surface is mostly by molecular diffusion, the water flux is proportional to the moisture content gradient. This means that water moves from zones with higher moisture content to zones with lower values, a phenomenon explained by the second law of thermodynamics. If water removal is considerable, the products usually undergo shrinkage and deformation, except in a well-designed freeze-drying process. The drying rate in the falling-rate period is controlled by the rate of removal of moisture or solvent from the interior of the solid being dried and is referred to as being "mass-transfer limited".

Methods of drying

In a typical phase diagram, the boundary between gas and liquid runs from the triple point to the critical point. Regular drying is the green arrow, while supercritical drying is the red arrow and freeze drying is the blue.

The following are some general methods of drying:

Application of hot air (convective or direct drying). Air heating increases the driving force for heat transfer and accelerates drying. It also reduces air relative humidity, further increasing the driving force for drying. In the falling rate period, as moisture content falls, the solids heat up and the higher temperatures speed up diffusion of water from the interior of the solid to the surface. However, product quality considerations limit the applicable rise to air temperature. Excessively hot air can almost completely dehydrate the solid surface, so that its pores shrink and almost close, leading to crust formation or "case hardening", which is usually undesirable. For instance in wood (timber) drying, air is heated (which speeds up drying) though some steam is also added to it (which hinders drying rate to a certain extent) in order to avoid excessive surface dehydration and product deformation owing to high moisture gradients across timber thickness. Spray drying belongs in this category.

Indirect or contact drying (heating through a hot wall), as drum drying, vacuum drying. Again, higher wall temperatures will speed up drying but this is limited by product degradation or case-hardening. Drum drying belongs in this category.

Dielectric drying (radiofrequency or microwaves being absorbed inside the material) is the focus of intense research nowadays. It may be used to assist air drying or vacuum drying. Researchers have found that microwave finish drying speeds up the otherwise very low drying rate at the end of the classical drying methods.

Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to dry foods, beyond its already classical pharmaceutical or medical applications. It keeps biological properties of proteins, and retains vitamins and bioactive compounds. Pressure can be reduced by a high vacuum pump (though freeze drying at atmospheric pressure is possible in dry air). If using a vacuum pump, the vapor produced by sublimation is removed from the system by converting it into ice in a condenser, operating at very low temperatures, outside the freeze drying chamber.

Supercritical drying (superheated steam drying) involves steam drying of products containing water. This process is feasible because water in the product is boiled off, and joined with the drying medium, increasing its flow. It is usually employed in closed circuit and allows a proportion of latent heat to be recovered by recompression, a feature which is not possible with conventional air drying, for instance. The process has potential for use in foods if carried out at reduced pressure, to lower the boiling point.

Natural air drying takes place when materials are dried with unheated forced air, taking advantage of its natural drying potential. The process is slow and weather-dependent, so a wise strategy "fan off-fan on" must be devised considering the following conditions: Air temperature, relative humidity and moisture content and temperature of the material being dried. Grains are increasingly dried with this technique, and the total time (including fan off and on periods) may last from one week to various months, if a winter rest can be tolerated in cold areas.

Applications of drying

Drying of fish in Lofoten in the production of stockfish

Foods are dried to inhibit microbial development and quality decay. However, the extent of drying depends on product end-use. Cereals and oilseeds are dried after harvest to the moisture content that allows microbial stability during storage. Vegetables are blanched before drying to avoid rapid darkening, and drying is not only carried out to inhibit microbial growth, but also to avoid browning during storage. Concerning dried fruits, the reduction of moisture acts in combination with its acid and sugar contents to provide protection against microbial growth. Products such as milk powder must be dried to very low moisture contents in order to ensure flowability and avoid caking. This moisture is lower than that required to ensure inhibition to microbial development. Other products as crackers are dried beyond the microbial growth threshold to confer a crispy texture, which is liked by consumers.

Among Non-food products, those that require considerable drying are wood (as part of Timber processing), paper and washing powder. The first two, owing to their organic origins, may develop mold if insufficiently dried. Another benefit of drying is a reduction in volume and weight.

BIBLIOGRAPHY

Anonim 2011. www.wikipedia.org

Access in October 2013