Microb Report 8 - UNIVERSITI PUTRA MALAYSIA FACULTY FOOD...

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U NIVERSITI P UTRA M ALAYSIA FACULTY FOOD SCIENCE AND TECHNOLOGY FST 3202 FOOD MICROBIOLOGY EXPERIMENT 8 Effectiveness of food preservation for inhibition of microorganism growth NAME : LIEW KAI WEN 130815 : STEPHANIE CHEW 129764 : LIM LI YUIN 129782 DATE : 19/09/2006 PROGRAMME : BSTM LECTURER : PROF DR SON RADU
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EXPERIMENT 8 Title: Effectiveness of food preservation for inhibition of microorganism growth Objective: 1. To prepare a series of watermelon juices with presence of absence of sodium benzoate. 2. To identify the effectiveness of sodium benzoate in food preservation. 3. To identify the causes of the spoilage. Introduction: Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor. Preservation usually involves preventing the growth of bacteria, fungi and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural aging and discolouration that can occur during food preparation such as the polyphenoloxidase reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent re-contamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods. These processes do affect the characteristics and nutrition of the food. But, still are able to provide an acceptable product. The factor of temperature (radiant energy), pH, moisture content, oxygen, inhibitory substances, etc all of these will affect the microbial growth. Common methods of applying these processes include canning (temperature & oxygen), freezing (moisture), dehydration (moisture), freeze drying (moisture & inhibitory substances), preservation with sugar (moisture), irradiation (temperature), additives (inhibitory substances), etc. Preservation of food products containing chemical food preservatives is usually based on the combined or synergistic activity of several additives, intrinsic product parameters (e.g. composition, acidity, water activity) and extrinsic factors (e.g. processing temperature, storage atmosphere and temperature).
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For this experiment, sodium benzoate is act as a food additive. There are good reasons for the use of food additives. They can be used to improve the keeping quality or stability of a food. For example, sorbitol - humectant (420) - may be added to mix dried fruit to maintain the moisture level and softness of the fruit. Besides, use of food additives to preserve food when this is the most practical way of extending its storage life. For example, sulphur dioxide - preservative (220) - is added to some meat products such as sausage meat to prevent the bugs that cause food poisoning from growing. The other reason for use of food additives is to improve the taste or appearance of a processed food. For example, lecithin - emulsifier (322) - may be added to margarine to help
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Microb Report 8 - UNIVERSITI PUTRA MALAYSIA FACULTY FOOD...

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