PROFESSIONAL SCHOOL OF

Food Engineering

INTRODUCTION

COURSE: Applied Thermobacteriology of the

Foods
TEACHER: Mg. Bailón Neira Rodolfo César

November 28
2020
 INTRODUCTION
The food industry is continuously advancing to
improve the foods that are consumed daily.
The Nutrition Alphabet reaches the letter 'T', from
Food technology.
Hace 770.000 años que se empezó a secar el grano para
improve its preservation, by roasting the meat to enhance the
flavor, and even to salt the food in order to achieve a
longer lifespan.
The Industrial Revolution began to develop
machines for food processing. This
allowed "to reduce the preparation time, the effort
physical and also the number of people
 INTRODUCCIÓN
The food industry is part of the industry that
in charge of all processes related to the chain
food-related. The phases are included within the concept
of transport, reception, storage, processing,
conservation and service of food for human consumption
and animal. The raw materials of this industry consist of
mainly from plant-based products
(agriculture), animal (livestock) and fungal (belonging or
related to fungi). Thanks to science and technology
the progress of this industry has been seen in food
increased and has currently affected us in the
daily nutrition, increasing the number of possibilities
available foods in the diet.
 INTRODUCTION
The current context of the food industry is complex.
It represents almost 17% of the total production
Industrial. Contributes 12% of the added value and employs 15%.
from the labor of the secondary sector, these are the data
from the Ministry of the Environment,” points out Aragón (2015).
It is a sector that competes in an increasingly competitive market.
integrated and subject to constant changes.
In the manufacturing processes, new ones are developed.
technologies for mechanization and automation of
processes. They are very advanced control systems for
enhance competitiveness and ensure production of
safe foods.
FOOD TECHNOLOGY ORIGINATES WITH
THE MAN

SMOKED
PREHISTORY MEATS
DRYING

EGYPTIANS DRINKS
GREEKS FERMENTATION
ROMANS PAN

EXTRACTION SUGAR
ASIA
FERMENTATION DAIRY
 THERMOBACTERIOLOGY
Thermobacteriology can be considered as a
discipline related to food microbiology, whose purpose
it is to study from the technological perspective the process
thermal and its effects on survival
microbial as well as on the nutritional characteristics,
physical-chemical and sensory properties of the product.
If the application is in the agro-industrial field, then the
The objective of thermobacteriology is to develop a process
thermal that ensures food safety,
but at the same time preserve the majority of
its properties chemical, physical, sensory
and nutritional.
 Foundation of the
Termobacteriology
The use of high temperatures for
the preservation of food is
based on its destructive effects
about microorganisms. Heat
is used to control the
microorganisms in food
whether by application of a
sufficiently high temperature
to kill them, or for him
maintenance of a temperature
something superior to the one that allows the
growth.
 What is food?
Food is any substance that
takes or receives a living being for its nutrition;
it is the essential component of life since
from birth to death,
because it provides a complex mixture of
chemical substances that make it possible that
the body builds and maintains its
organs and supplies it with energy for
develop their activities.
The substances that are found in the
food and that provide the necessary energy
for the normal functions of the body are
known as nutrients.
The Food Code says that they will have
consideration of food the substances or
products of any nature, solid or
liquids, natural or transformed, that by their
characteristics, applications, components
preparation and state of conservation, they are
susceptible of being habitual and ideally
used for some of the following purposes:
a) For normal human nutrition
b) As dietary products in special cases
of human nutrition (the serum for the
sick)
WHAT IS A FOOD?
 CLASSIFICATION OF THE
FOOD

A) Of animal origin

B) Of plant origin

C) Of hydrobiological origin
CLASSIFICATION OF THE
FOOD
 CLASSIFICATION OF THE
FOOD

ENERGY DRINKS
CONSTRUCTORS

REGULATORS
CLASSIFICATION OF THE
FOOD
Foods can be classified according to different criteria.
Depending on their origin, they can be food of animal origin,
like meat, milk, eggs or fish, and foods of animal origin
vegetable, such as fruits, cereals or vegetables. Based on the
the main nutritive function they perform in the organism is
They are differentiated into energy-providing, building, and protective.
Energy Foods. They provide the energy to carry out
different physical activities (walking, running, doing sports, etc.)
like pasta, rice, bakery products (bread, cookies, etc.)
sweets, honey, oils, dried fruits (almonds, walnuts, chestnuts, etc.).
Builder Foods. They are the ones that form the skin, muscles and
other tissues, and that promote wound healing. These are the
milk and all its derivatives, red and white meats, eggs and
legumes. legumes.
Regulatory or Protective Foods. They are the ones that provide the
nutrients needed for energy producers and regulators to
supplement and maintain the body functioning. Within these
fruits, vegetables, and water are included.
CONCEPTION OF TECHNOLOGY
PRODUCTION PROCESSES

MACHINERY OR
MAN
TOOL

RAW MATERIAL
Food Technology
 PROCESS

Why should they be preserved?

foods?

Why must they be transformed

foods?
FOOD DETERIORATION
 FOOD DETERIORATION

• Physical deterioration: poor handling of the

food, tissue rupture, crushing or
bruise.
• Chemical deterioration: rancidity of fats,
enzymatic pardeamiento.
• Microbiological deterioration: fermentation,
putrefaction.
FOOD DETERIORATION
Deterioration of food
 What are the agents or
causative factors of deterioration
of a food?
 THE TEMPERATURE
THE TIME

Rodents and
OXYGEN
insects

The pH
THE HUMIDITY
VALOR PH
pH is the measure of hydrogen ion concentration. It is acidity.
the effective alkalinity of a solution. The neutral point is pH 7 (water
pure). Values below 7 indicate an increase in acidity and above
7 indicates alkalinity. Most enzymes work effectively.
when hydrogen ion concentrations are between pH 6
It is exceptional that microorganisms function with a pH
less than 4.

THE TEMPERATURE
It is an important factor because it makes all chemical reactions
that the food accelerates causing its time to decrease
shelf life as the ripening of fruits, hydrolysis of proteins, etc.

THE HUMIDITY
-It is a factor that is related to the water activity (Aw) of the
food and that will depend on the FREE WATER which is that which is
contained in the food that can be eliminated in the form of vapor.
OXYGEN
This gas directly influences the oxidation of fats, vitamins and in
microbial growth.

THE LIGHT
Sunlight accelerates the rancidity of fats, color changes in the
fruit, dryness on the surface.

MECHANICAL AGENTS
Regarding the harvesting and handling of food causing damage in the
product fabrics, breakage in the packaging, crushing of the raw material,
wet packaging, etc.

INSECTS AND RODENTS

They are a plague of great significance as they spread rapidly in
our environment causing great damage to food storage facilities and
spreading various diseases.
 Food Technology
Food preservation is a set of procedures and
resources for preparing and packaging food products for the purpose
to store them and consume them a long time later.

The main objective of food preservation is to prevent or

delay the damage caused by microbes, and therefore, their effect
harmful about the food. To do this, it is necessary to apply an appropriate
treatment; the foods subjected to this treatment are
called food preserves.
 CONSERVATION METHODS
TRADITIONAL
ADOBAR

Marinating consists of treating raw food in order to tenderize it.

to preserve it and highlight its flavor. For example, for pork, it is used
paprika, oregano, chopped garlic, oil, and salt. This mixture is used to cover the
meat is left to rest for a few hours.

DRYING

It consists of removing the water contained in the food. It consists of

expose the food outdoors, in a cool place without direct sunlight
directly. To avoid contact with insects, food can be covered.
with a cloth.

SHORTEN

It consists of placing vegetables or greens in vinegar. An example is the

pickles, olives or spring onions.
Macerate

It is usually applied to fruits and consists of immersing them in a mixture of wine.

and sugar. They are left to rest for a few hours before being consumed.

MARINATE

It is used for both meats and fish and consists of submerging the
foods in a mixture made from vinegar, vegetables, and herbs
aromatic.

ADDING SALT

It consists of covering the food with salt. The ideal is to leave the product in
salting for about a week. Then we will remove the salt.
and we will immerse it in cold water for a day, changing it every 6-8 hours.
hours.

PICKLING

It is another way of preserving food. To pickle.

we should place a food item in a pan with olive oil, a little bit of
garlic, parsley, onion, bay leaf, and thyme. We will leave it on the fire until it
give a little bit. Then we will add white wine, vinegar, and salt. When
Start boiling, we will add the food we want.
ADDITION OF SUGAR

Sugar is antiseptic at certain concentrations, around 65% if

Well in small proportions favors the proliferation of certain
organism, especially those that produce fermentation and in
particular, alcoholic fermentation.

SMOKED

Smoking is a preservation method that has been used to take advantage of

the moments of abundance and preserve the food, but at the same time
over time the man realized that the smoked items acquired a texture,
Aroma and flavor quite pleasant to the palate.
It is a practice as ancient as drying or salting, it was used
fundamentally in coastal areas of northern Peru.
Conservation Technologies
Foods
• Refrigeration
• Freezing
• Dehydration
• Heat treatment
• Concentration of soluble solids
• Irradiation
• Chemical additives
• Fermentation and pickling
• Packed
• Asepsis
 Concepts of types of
thermal treatment
The packaging of various foods in containers
hermetic (tin or glass) and its subjugation to a
heating that ensures destruction or inactivation
of microorganisms and enzymes that could alter them.
Cooking must always be done in
acceptable hygienic conditions, as it does not reduce
significantly the presence of dangers of order
microbiological.
 Concepts of types of
thermal treatment
Sterilization.-Elimination of ALL types of life
of an object or material. Excludes techniques that only
damage the microorganisms or weaken their
reproductive capacity.

Asepsis.- Exclusion only of microorganisms

harmful as desirable (example: isolation of
a specific strain in sterile conditions.
 Concepts of types of
thermal treatment
Pasteurization.-Method to destroy or
drastically reduce the level of
pathogenic microorganisms or causative agents
of food deterioration (especially in
heat-sensitive materials) applied heat
currently at 80°C for 15 time
seconds.
 Concepts of types of
thermal treatment
Commercial Sterilization.- Inactivation or
inhibition of microorganisms (or their
spores), preventing them from growing to
eliminate the possibilities of poisoning
due to food or health problems in
the normal conditions of
storage.
 CONCEPTS AND PRINCIPLES OF
THERMAL PROCESSING
Deep knowledge of food microbiology.
Bread, cheese
Yeasts wine, beer
sour cabbage
BENEFITS alcohols
Antibiotics
Discern between Mushrooms
microorganisms Invasion
direct

Causan Substances
PATHOGENS produced by
diseases
they
The Agroindustry in Peru
The agribusiness, especially rural and
artisanal, is the activity that
allows to increase and retain, in the areas
rural, the added value of production
from peasant economies, through
execution of post-harvest tasks in
the products coming from
silvo-agricultural and livestock operations, such
like the selection, the washing,
classification, storage.
Peru has geographical advantages,
ecological and climatic factors that allow for the
development of an agro-industrial activity
intensive, which, according to experts, will be one
of the future pillars of economic development
from Peru and a source of job creation.