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    CH # 10 Classification of Food

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    Usman Ahmad
    The document classifies foods based on perishability and pH level. Foods are classified as stable, semi-perishable, or perishable based on their moisture level and shelf life, which can range from months for stable foods to hours for perishable foods. Foods are also classified based on pH level as high acid, acid, medium acid, or low acid, with pH affecting the types of microorganisms that can spoil the food and the appropriate methods of preservation.

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    CH # 10 Classification of Food

    Uploaded by

    Usman Ahmad
    500 views3 pages
    The document classifies foods based on perishability and pH level. Foods are classified as stable, semi-perishable, or perishable based on their moisture level and shelf life, which can range from months for stable foods to hours for perishable foods. Foods are also classified based on pH level as high acid, acid, medium acid, or low acid, with pH affecting the types of microorganisms that can spoil the food and the appropriate methods of preservation.

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    CH # 10 CLASSIFICATION OF FOOD

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    The document classifies foods based on perishability and pH level. Foods are classified as stable, semi-perishable, or perishable based on their moisture level and shelf life, which can range from months for stable foods to hours for perishable foods. Foods are also classified based on pH level as high acid, acid, medium acid, or low acid, with pH affecting the types of microorganisms that can spoil the food and the appropriate methods of preservation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    500 views3 pages

    CH # 10 Classification of Food

    Uploaded by

    Usman Ahmad
    The document classifies foods based on perishability and pH level. Foods are classified as stable, semi-perishable, or perishable based on their moisture level and shelf life, which can range from months for stable foods to hours for perishable foods. Foods are also classified based on pH level as high acid, acid, medium acid, or low acid, with pH affecting the types of microorganisms that can spoil the food and the appropriate methods of preservation.

    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    of 3

    FOOD SCIENCE & TECHNOLGY

    CHAPTER # 10
    CLASSIFICATION OF FOOD
    Classification of food on the basis of perishability:
    Food is classified into three types according to perishability;

    Stable Food
    Semi-Perishable Food
    Perishable Food

    Stable Food:
    Moisture of stable food is <15%.
    Shalf life of stable food is few months to few years.
    Foods includes in stable food are cereals, honey, powdered milk.

    Water Activity:
    Availability of water for the growth of microorganisms is called
    water activity.

    Molds 0.65
    Yeast 0.8-0.85
    Bacteria 0.85-0.90

    Losses:
    Browning
    Loss of Flavor
    Autolysis
    Rodents
    Parts etc.

    Semi-Perishable Foods:
    Moisture level 60-90%
    Shalf life of semi-perishable food is few weeks to few months.
    Foods includes in semi-perishable food are potatoes, garlic, onion,
    processed food, cheese, ice cream.

    Loss By:
    Autolysis
    Chemical reaction/Biochemical Reaction
    Losses of texture
    Graininess
    Loss of quality.

    Perishable Foods:
    Moisture level 80-95%
    Shalf life is few hours to few weeks.
    Foods include fresh food, milk, meat, fish, fruits, fresh bavery
    products.
    Storage should be at 4 degree centigrade.
    Autolysis
    Botulism Bacteria

    Pasteurization milk is heated at 85-90 C spore forming Bacteria


    killed.
    Sterilization heated at 85 C Pathogenic Bacteria killed.
    UHI milk is heated at 141C for 2 sec in the presence of
    phosphatase enzymes.
    UHI life is 6-9 months.
    Vitamins loss.
    Protein Denature.
    Color turn to Brown.

    Classification of food on the basis of pH:


    Moisture = 1/pH

    pH= 1/Shelf life


    High Acid Food:
    pH = 3.7 & below
    Foods include in high acid food are citrus fruits, fermented
    vegetables, pickles.
    Shalf life is maximum.
    Spoilage agents are Yeast & Molds.
    Treatment is Pasteurization & Boiling.

    Acid Food:
    pH = 3.7-4.5pH
    Foods include in acid food are guava, orange, mangoes, tomatoes.
    Spoilage Agent are Enzymes & non spore forming bacteria.
    Just blanching enough.

    Medium Acid Food:


    The foods which have pH between 4.3 and 5.3 are called medium
    acid foods.
    Asparagus, beets, pumpkin, spinach is medium acid foods.
    Spoilage by a group of microorganisms.

    Low Acid Food:


    pH = 5.0 & Above
    Foods include are most vegetables (okra, carrots, leafy vegetables
    and green beans), maize, meat, milk, egg and egg.
    Spoilage agents are naturally occurring enzymes, mesophilic spore
    forming bacteria, thermophilic spore formers and non-sporing
    organisms.
    High temperature treatment (115-121 degree C) is required to
    destroy these organisms and extend the shelf life of food.

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