Lecturers
Introduction to Thermal Processing of Foods (ITP730) - 2011
Lecturers: - Prof. Dr. Purwiyatno Hariyadi - Dr Eko Hari Purnomo
Purwiyatno Hariyadi [email protected]
Introduction to Thermal Processing of Foods (ITP730) - 2011 Course description • Principles of thermal processing and preservation, Low Acid Canned Foods (LACFs) • Kinetics of chemical, microbiological, and enzymatic reactions, decimal reduction time, • Pasteurization, sterilization, cook value, process lethality, canning of foods, • Thermal process evaluation – Heat distribution test/Heat Penetration test • Quality considerations, optimization, shelf-life studies, • Thermal processing equipment equipment, hot-fill hot-fill, extended shelf-life products products, • Fluid flow; heat exchanger design, pumps, sanitation, aseptic processing, minimal processing • Alternative processing technologies • Food Safety Objective (FSO) and microbiological criteria for LACFs • Process filing, regulatory issues, HACCP. Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
1
Introduction to Thermal Processing of Foods (ITP730) - 2011 References • Th Thermall processing i off packaged k d ffoods d (Bl (Blackie ki Academic and Professional) S.D. Holdsworth (1997) • Introduction to food engineering, 4th edition (Academic Press) R.P. Singh, D.R. Heldman (2008) • Lopez, A. 1981. A Complete Course of Canning, 11th editions, Book 1-Basic Information on Canning. • www.iftps.org Purwiyatno Hariyadi [email protected]
Introduction to Thermal Processing of Foods (ITP730) - 2011
FOOD CANNING INDUSTRY IN INDONESIA An Overview
Purwiyatno Hariyadi, PhD*) • Department of Food Science & Technology • Southeast Asian Food & Agricultural g Science & Technology gy ((SEAFAST)) Center
Bogor Agricultural University INDONESIA *) Member of Institute for Thermal Process Specialist (IFTPS)-USA
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
2
INTRODUCTION …… 1 Food Canning Industry • Important for Indonesian Economy • Many varieties (canned fish/seafood, desserts, meat products, pasta & noodle, vegetables fruits & ready meals) vegetables, • Growing at about 3.1% (2001-2005) Purwiyatno Hariyadi [email protected]
INTRODUCTION …… 2 • More demand on Quality • Canned Fish and Seafood • Retail Sales (2001-2003)*) Description
2001
2002
2003
*) Global Agriculture Information Network Report, ID5012, 2005, Fish & Seafood) Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
3
INTRODUCTION …… 3 • More demand on SAFETY Æ Focus : Low Acid Canned Foods Low Acid Food : a food, other than alcoholic beverages, where any component of the food has a pH > 4.6 and a aw > 0.85. Low Acid Canned Food : pH > 4.6 Water Activity > 0.85 Thermally processed Hermetically sealed container Non-refrigerated Purwiyatno Hariyadi [email protected]
COMMERCIALLY STERILE
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
4
COMMERCIALLY STERILE Performance Standards (USFDA/USDA) : For a low-acid product that receives thermal or other sporicidal lethality processing processing, that processing must be validated to achieve : • a probability of 10-9 that there are spores of C. botulinum in a container of the product that are capable of growing, or, • a 12-log10 reduction of C. botulinum, assuming an initial i iti l lload d off ≤ 1000 spores per container. t i • C. botulinum •DBot,250F = 0.21 minutes •12-log10 reduction of C. botulinum Æ Fo = 2.52 minutes Purwiyatno Hariyadi [email protected]
COMMERCIALLY STERILE In practice Fo values of commercially sterile foods on the UK market Product P d t Babyfoods Beans in tomato sauce Peas in brine Carrots Green beans in brine Celery C l Mushrooms in brine Mushrooms in butter Meats in gravy Sliced meat in gravy
Can sizes C i babyfood All Up to A2 A2 to A10 All Up to A2 A2 to A10 A2 A1 Up to A1 All Ovals
Fo values l 3-5 4-6 6 6-8 3-4 4-6 6-8 34 3-4 8-10 6-8 12-15 10 Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
5
OUR SURVEY • Survey on “Thermal process adequacy of Commercially Sterile/Low Acid Canned Foods” in Indonesia • Data were collected since 2000– 2006; expressed as Fo-value • Fo-value = equivalent heating time at constant temperature of 250oF • Determined based on IFTPS guidelines (www.iftps.org) Purwiyatno Hariyadi [email protected]
OUR RESULTS
… (1)
Product
Can Size
Fo (min)
FCE 1 Snail meat in brine
401 x 411
47,2
Baby corn in brine
301 x 407 603 x 700
9,5 27,3
Champignon in brine
307 x 407
31,1
301 x 407 307 x 407 603 x 700
6,4 7,4 6,3
FCE 2 Baby corn in brine
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
6
OUR RESULTS Product
… (2)
Can Size
Fo (min)
FCE3 Snail meat in brine
301 x 407
38,9
401 x 411
54,7
301 x 407
5,7
307 x 407
7,2
603 x 700
12,1
Coconut water
200 x 505
7,1
Coconut water
209 x 401
4,4
Coconut water
209 x 413
6,1
Coconut water
209 x 614
4,7
Baby corn in brine
FCE 4
Purwiyatno Hariyadi [email protected]
OUR RESULTS Product
… (3)
Can Size
Fo (min)
FCE 5 Chicken Curry Beef Sausage Champignon in brine
307 x 113 301 x 408
18,4 4,7
603 x 700
148,4
FCE 6 Nata de Coco N t d Nata de C Coco Nata de Coco Nata de Coco
200 x 505 209 x 311 209 x 401 209 x 609
4,9 49 4,9 6,2 4,6
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
7
OUR RESULTS Product
… (4)
Can Size
Fo (min)
FCE 7 Red meat in Chili Sauce
202x308
12,9
Pet food
301x407
14,1
Red meat in Chili Sauce
301x407
10,6
Mackerel in Brine
301x407
12.4
S di iin Oil Sardine
301 407 301x407
88 8,8
Mackerel in Tomato Sauce
301x407
6,6
Mackerel in Oil
301x407
9,0
Sardine in Brine
301x407
11,6 Purwiyatno Hariyadi 24 [email protected]
OUR RESULTS Product
… (5)
Can Size
Fo (min)
Fried Sardine Sardine in tomato sauce
202x308 301x407
15,7 7,0
Sardine in Oil Sardine in Brine Fried Sardine
202x308 202x308 301x407
14,8 15,7 6,5
Tuna in Dressing Flake in Oil Flake in Oil Chunk in Brine
307x113 603x408 307x113 603x408
4,0 1,9 3,7 3,0
FCE 7 (Cont’d) (Cont d)
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
8
OUR RESULTS
… (6)
• Number of data collected = 93 (from 23 FCEs) • Range : 1.9 < Fo
Lecturers: - Prof. Dr. Purwiyatno Hariyadi - Dr Eko Hari Purnomo
Purwiyatno Hariyadi [email protected]
Introduction to Thermal Processing of Foods (ITP730) - 2011 Course description • Principles of thermal processing and preservation, Low Acid Canned Foods (LACFs) • Kinetics of chemical, microbiological, and enzymatic reactions, decimal reduction time, • Pasteurization, sterilization, cook value, process lethality, canning of foods, • Thermal process evaluation – Heat distribution test/Heat Penetration test • Quality considerations, optimization, shelf-life studies, • Thermal processing equipment equipment, hot-fill hot-fill, extended shelf-life products products, • Fluid flow; heat exchanger design, pumps, sanitation, aseptic processing, minimal processing • Alternative processing technologies • Food Safety Objective (FSO) and microbiological criteria for LACFs • Process filing, regulatory issues, HACCP. Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
1
Introduction to Thermal Processing of Foods (ITP730) - 2011 References • Th Thermall processing i off packaged k d ffoods d (Bl (Blackie ki Academic and Professional) S.D. Holdsworth (1997) • Introduction to food engineering, 4th edition (Academic Press) R.P. Singh, D.R. Heldman (2008) • Lopez, A. 1981. A Complete Course of Canning, 11th editions, Book 1-Basic Information on Canning. • www.iftps.org Purwiyatno Hariyadi [email protected]
Introduction to Thermal Processing of Foods (ITP730) - 2011
FOOD CANNING INDUSTRY IN INDONESIA An Overview
Purwiyatno Hariyadi, PhD*) • Department of Food Science & Technology • Southeast Asian Food & Agricultural g Science & Technology gy ((SEAFAST)) Center
Bogor Agricultural University INDONESIA *) Member of Institute for Thermal Process Specialist (IFTPS)-USA
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
2
INTRODUCTION …… 1 Food Canning Industry • Important for Indonesian Economy • Many varieties (canned fish/seafood, desserts, meat products, pasta & noodle, vegetables fruits & ready meals) vegetables, • Growing at about 3.1% (2001-2005) Purwiyatno Hariyadi [email protected]
INTRODUCTION …… 2 • More demand on Quality • Canned Fish and Seafood • Retail Sales (2001-2003)*) Description
2001
2002
2003
*) Global Agriculture Information Network Report, ID5012, 2005, Fish & Seafood) Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
3
INTRODUCTION …… 3 • More demand on SAFETY Æ Focus : Low Acid Canned Foods Low Acid Food : a food, other than alcoholic beverages, where any component of the food has a pH > 4.6 and a aw > 0.85. Low Acid Canned Food : pH > 4.6 Water Activity > 0.85 Thermally processed Hermetically sealed container Non-refrigerated Purwiyatno Hariyadi [email protected]
COMMERCIALLY STERILE
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
4
COMMERCIALLY STERILE Performance Standards (USFDA/USDA) : For a low-acid product that receives thermal or other sporicidal lethality processing processing, that processing must be validated to achieve : • a probability of 10-9 that there are spores of C. botulinum in a container of the product that are capable of growing, or, • a 12-log10 reduction of C. botulinum, assuming an initial i iti l lload d off ≤ 1000 spores per container. t i • C. botulinum •DBot,250F = 0.21 minutes •12-log10 reduction of C. botulinum Æ Fo = 2.52 minutes Purwiyatno Hariyadi [email protected]
COMMERCIALLY STERILE In practice Fo values of commercially sterile foods on the UK market Product P d t Babyfoods Beans in tomato sauce Peas in brine Carrots Green beans in brine Celery C l Mushrooms in brine Mushrooms in butter Meats in gravy Sliced meat in gravy
Can sizes C i babyfood All Up to A2 A2 to A10 All Up to A2 A2 to A10 A2 A1 Up to A1 All Ovals
Fo values l 3-5 4-6 6 6-8 3-4 4-6 6-8 34 3-4 8-10 6-8 12-15 10 Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
5
OUR SURVEY • Survey on “Thermal process adequacy of Commercially Sterile/Low Acid Canned Foods” in Indonesia • Data were collected since 2000– 2006; expressed as Fo-value • Fo-value = equivalent heating time at constant temperature of 250oF • Determined based on IFTPS guidelines (www.iftps.org) Purwiyatno Hariyadi [email protected]
OUR RESULTS
… (1)
Product
Can Size
Fo (min)
FCE 1 Snail meat in brine
401 x 411
47,2
Baby corn in brine
301 x 407 603 x 700
9,5 27,3
Champignon in brine
307 x 407
31,1
301 x 407 307 x 407 603 x 700
6,4 7,4 6,3
FCE 2 Baby corn in brine
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
6
OUR RESULTS Product
… (2)
Can Size
Fo (min)
FCE3 Snail meat in brine
301 x 407
38,9
401 x 411
54,7
301 x 407
5,7
307 x 407
7,2
603 x 700
12,1
Coconut water
200 x 505
7,1
Coconut water
209 x 401
4,4
Coconut water
209 x 413
6,1
Coconut water
209 x 614
4,7
Baby corn in brine
FCE 4
Purwiyatno Hariyadi [email protected]
OUR RESULTS Product
… (3)
Can Size
Fo (min)
FCE 5 Chicken Curry Beef Sausage Champignon in brine
307 x 113 301 x 408
18,4 4,7
603 x 700
148,4
FCE 6 Nata de Coco N t d Nata de C Coco Nata de Coco Nata de Coco
200 x 505 209 x 311 209 x 401 209 x 609
4,9 49 4,9 6,2 4,6
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
7
OUR RESULTS Product
… (4)
Can Size
Fo (min)
FCE 7 Red meat in Chili Sauce
202x308
12,9
Pet food
301x407
14,1
Red meat in Chili Sauce
301x407
10,6
Mackerel in Brine
301x407
12.4
S di iin Oil Sardine
301 407 301x407
88 8,8
Mackerel in Tomato Sauce
301x407
6,6
Mackerel in Oil
301x407
9,0
Sardine in Brine
301x407
11,6 Purwiyatno Hariyadi 24 [email protected]
OUR RESULTS Product
… (5)
Can Size
Fo (min)
Fried Sardine Sardine in tomato sauce
202x308 301x407
15,7 7,0
Sardine in Oil Sardine in Brine Fried Sardine
202x308 202x308 301x407
14,8 15,7 6,5
Tuna in Dressing Flake in Oil Flake in Oil Chunk in Brine
307x113 603x408 307x113 603x408
4,0 1,9 3,7 3,0
FCE 7 (Cont’d) (Cont d)
Purwiyatno Hariyadi [email protected]
Purwiyatno Hariyadi/20011 -- [email protected]
8
OUR RESULTS
… (6)
• Number of data collected = 93 (from 23 FCEs) • Range : 1.9 < Fo
