Tek-Pengawetan-S1-03

Kuliah
PROGRAM STUDI S1
TEKNOLOGI PANGAN & HASIL PERTANIAN
Semester II 2022/2023 Mata Kuliah :
TEKNOLOGI PENGAWETAN PANGAN
(TPHP-218003)

• minimally processed food products (MPFP),

• minimally processed fruits and vegetables (MPFV)

30 Maret 2023
6/12/23
6/12/23
6/12/23
6/12/23
 Postharvest Technology of Perishable Horticultural Commodities
2019, Pages 353-374
G.R. Velderrain-Rodríguez ⁎, G.M. López-Gámez †, J. Abraham Domínguez-
Avila ‡, G.A. González-Aguilar ⁎, R. Soliva-Fortuny †, J.F. Ayala-Zavala ⁎

https://doi.org/10.1016/B978-0-12-813276-0.00010-9

MINIMAL PROCESSING
• The term “minimal processing” (MP) refers to the use of
one or more methods, techniques, or procedures to
transform either plant- or animal-derived foods into
ready-to-eat products while maintaining the original
nutritional and organoleptic qualities.

• The successful application of MP delays nutrient loss and

undesirable changes in texture, color, flavor, and aroma
related to ripening or microbial spoilage.

6/12/23
 • Conventional / Commonly used:
o The use of sanitizers,
o Browning agents,
o Edible coatings,
o Mild thermal treatments,
o Modified Atmosphere Packaging (MAP)
• Non-conventional used (Emerging Preserving
Techniques):
o Pulse Electric Fields
2 o Ultrasound (> 100 kHz)
o High-intensity Pulsed Light
o Cold Plasma

1 3

6/12/23
 Problems and Solutions
• The average shelf life of fresh-cut melons on retail store shelves may be around 2–3 days.
However, an adequate use of MP techniques and operations can increase the shelf life of
fresh-cut melons for up to 11–14 days, allowing enough time for their production, transport,
and commercialization to the final consumer.
• In the case of fruits and vegetables, one of the main and persistent problems faced by the
food industry for MPFV is related to the perishability, rapid deterioration, and loss of quality
attributes. These products have a higher perishability and susceptibility to deterioration than
raw fruits or vegetables because mechanical injuries to plant tissue promote physiological
changes, microbiological spoilage, and a loss of overall quality attributes. Some of the most
critical attributes perceived by consumers that determines acceptability include appearance,
texture, flavor, and nutritional value.
• Novel emerging technologies such as pulsed electric field (PEF), pulsed light (PL), cold plasma,
or modified atmospheres packaging (MAP) have shown promising results and are excellent
alternatives to traditional thermal treatments.
• It is also important to adopt good manufacturing practices (GMP), sanitation standard
operating procedures (SSOP), and the hazard analysis and critical point system (HACCP) in
order to assure food products obtain the highest quality attributes and safety requirements.

6/12/23
 Minimally Processed
Fruits and Vegetables
(MPFV)

General flow diagram of minimal

processing technique for fruits and
vegetables.

6/12/23
6/12/23
6/12/23 6/12/23
6/12/23 6/12/23
6/12/23
 Postharvest Technology of Perishable Horticultural Commodities
2019, Pages 353-374

Chapter 10 - Minimal Processing

G.R. Velderrain-Rodríguez ⁎, G.M. López-Gámez †, J. Abraham Domínguez-Avila ‡, G.A. González-
Aguilar ⁎, R. Soliva-Fortuny †, J.F. Ayala-Zavala ⁎
Abstract
Minimally processed fruits and vegetables (MPFVs) are becoming very popular through
the world as a result of the greater demand of ready-to-use and ready-to-eat produce.
With this increasing demand, new techniques and innovations in minimal processing
and preservation of MPFVs have emerged. However, MPFVs are highly perishable, and
thus all factors from harvest to table need to be given specific attention in order to
retain quality attributes of the produce and ensure safety. Moreover, minimal
processing operations cause disorders and additional contamination, which can be
minimized by processing in good conditions and using chemicals, modified
atmospheres, or any other treatments to control these undesirable effects. Research is
thus focused on improving quality, convenience and safety of MPFVs by using the most
appropriate methods during production. This chapter aims to give comprehensive and
concise insights on the minimal processing of fruits and vegetables, including storage
and quality control.
Sumber : https://www.sciencedirect.com/science/article/abs/pii/B9780128132760000109

6/12/23
6/12/23
6/12/23
 CONCLUSIONS

Consumers are constantly demanding fresh products with optimum

quality attributes and enhanced nutritional value. Thus the food industry
has to satisfy consumer needs and develop new strategies to fulfill these
demands. Novel emerging technologies and improvement of traditional fruit
and vegetable processing methods are leading to higher quality food
products with extended shelf lives as results of thorough research.
Numerous challenges are still being faced by food technologists and research
groups around the world, but the knowledge gap is narrowing, thus
contributing to a better understanding of the behavior of the product after
minimal processing techniques are applied. Nutritional value has been
enhanced by using the proper technologies without compromising safety

6/12/23
 Book Description
The processing of food is no longer simple or straightforward, but is now a
highly inter-disciplinary science. A number of new techniques have developed
to extend shelf-life, minimize risk, protect the environment, and improve
functional, sensory, and nutritional properties. Since 1999 when the first
edition of this book was published, it has facilitated readers’ understanding of
the methods, technology, and science involved in the manipulation of
conventional and newer sophisticated food preservation methods.
The Third Edition of the Handbook of Food Preservation provides a basic
background in postharvest technology for foods of plant and animal origin,
presenting preservation technology of minimally processed foods and hurdle
technology or combined methods of preservation. Each chapter compiles the
mode of food preservation, basic terminologies, and sequential steps of
treatments, including types of equipment required. In addition, chapters
present how preservation method affects the products, reaction kinetics and
selected prediction models related to food stability, what conditions need be
applied for best quality and safety, and applications of these preservation
methods in different food products. This book emphasizes practical, cost-
effective, and safe strategies for implementing preservation techniques for
wide varieties of food products.
6/12/23
Features:
• Includes extensive overview on the postharvest handling and
treatments for foods of plants and animal origin,
• Describes comprehensive preservation methods using
chemicals and microbes, such as fermentation, antimicrobials,
antioxidants, pH-lowering, and nitrite
• Explains comprehensive preservation by controlling of water,
structure and atmosphere, such as water activity, glass
transition, state diagram, drying, smoking, edible coating,
encapsulation and controlled release
• Describes preservation methods using conventional heat and
other forms of energy, such as microwave, ultrasound, ohmic
heating, light, irradiation, pulsed electric field, high pressure,
and magnetic field

6/12/23
 Table of Contents
Preface. Introduction: Historical Progress in Food Preservation.

Part I: Preservation of Fresh Food Products. Food Preservation: an Overview.

Cleaning, Washing and Disinfection. Cutting, Slicing and Dicing. Postharvest
Physiology of Fruits and Vegetables. Postharvest Handling and Treatments of
Fruits and Vegetables. Post-Harvest Handling of Grains and Pulses. Postharvest
Handling and Preservation of Fish and Seafood. Postharvest Handing of Red
Meat. Postharvest Handling of Chicken Meat. Postharvest Handling of Milk.
Postharvest Handling of Eggs.

Part II: Preservation of Minimally Processed Foods. Minimal Processing of Fruits

and Vegetables. Ready-to-Eat Meals. Part-Baking Food Products. Combined
Methods for Food Preservation. Update on Hurdle Technology for Mild and
Effective Preservation of Foods. Progress in Developing Guidelines of Food
Preservation for Food Authorities.

Part III: Preservation Using Chemicals and Microbes. Fermentation as a Method

for Food Preservation. Natural Antimicrobials for Food Preservation. Antioxidants
in Food Preservation. pH in Food Preservation. Nitrides in Food Preservation.
Salts, Organic Acids, Phosphates and Sulfites in Food Preservations.

6/12/23
 Table of Contents

Part IV: Preservation by Controlling Water, Structure, and Atmosphere. Modified-

Atmosphere Packaging of Produce. Glass Transition and State Diagram of Foods. Food
Preservation and Processing using Membranes. Stickiness and Caking in Food
Preservation. Drying and Food Preservation. Smoking and Food Preservation. Osmotic
Dehydration of Foods. Water Activity and Food Preservation. Surface Treatments and
Edible Coating in Food Preservation. Encapsulation and Controlled Release of Food
Ingredients and Bioactives.

Part V: Preservation Using Heat and Energy. Pasteurization and Food Preservation.
Canning and Sterilization of Foods. Cooking and Frying of Foods. Extrusion Cooking of
Foods. Food Preservation by Freezing. Thermal Concentration and Evaporation.
Freezing-Melting (FM) Process in Food Concentration. Microwave Pasteurization and
Sterilization of Foods. Ultrasound in Food Processing and Preservation. Food
Preservation Aspects of Ohmic Heating. UV Light in Food Preservation. High Intensity
Pulsed Light in Food Preservation. Irradiation Preservation of Foods. Pulsed Electric
Field in Food Preservation. High Pressure Treatment in Food Preservation.
Applications of Magnetic Field in Food Preservation. Preservation of Nutritional Value
of Processed Foods.

6/12/23
 Table of Contents

Part VI: Enhancing Food Preservation by Indirect Approach. Packaging as a

Preservation Technique. Types of Packaging Materials Used for Foods. Food
Packaging Interaction. Intelligent Food Packaging. Hygienic Design and Sanitation.
Hazard Analysis and Critical Control Point (HACCP). Good Manufacturing Practice
(GMP). Commercial Considerations: Managing Profit and Quality.

Part VII: Issues and Technologies Related to Food Preservation. Biotechnology in

Foods. Food Security and Sustainability. Concerns of Pesticides in Foods. Food
Traceability. Waste Management and Utilization. Food Labelling. Food Laws,
Regulations and Standards.

6/12/23
BUKU I

6/12/23
BUKU I

6/12/23
BUKU II

6/12/23
BUKU II

6/12/23
BUKU II

6/12/23
BUKU II

6/12/23
TERIMA KASIH