Lecture No. 12
Fermentation
ecomposition
Dec of CHO by
food results in the productionmicro-organism or
enzymes is called fermentation. Fermentation
of organic acids, alcohol o
food but may also produce distinctive new food etc. which not
only help in preserving the
products.
Fermentation methods
A)Acetic acid fermentation (A.A Fermentation)
The production of vinegar (a. acid) from the for juice is perhaps one of the oldest organic
fermentation known. A.a is produced by the oxidation of ethyl alcohol by bacteria suchacid as
Acetobacter aceti, A. orleansis and others.
B) Lactic acid fermentation (L.A Fermentation)
Lactic acid fermentation is an anaerobic intra-molecular oxidation reduction process. Both
homo-fermentative and hetero-fermentative lactic acid bacteria participate in food fermentation.
is most
In some cases, yeasts and moulds also participate along with L.a bacteria L.a bacteria
active at 300 degree Celsius temperature.
C)Alcoholic fermentation fermentable sugar or a
be produced by fermentation of any CHO containing
a
Ethyl alcohol can
to a fermentable sugar.
polysaccharide that can be hydrolyzed
in India
small scale processing industry
Factors to be considered to start
material
I. Availability of raw
are required
i. Most of fruits and vegetables varieties
should be available at cheaper rates and required
Raw material maturation of different
11.
material highly fluctuates in India because of
iii. Availability of raw
fruits in different time.
of building
site and construction
II. Selection of of fruits growing to give adequate
level
It should be located in nearby places
i. water supply
ii. The site should have adequate
for expansion of industries
Their should be good scope and hence
ii. fumes will contaminate the product
there are any other industries nearby
iv. If
should avoid such places. different sections with enough
constructed according to plan having
Building should be
places. and tare and resistant to
should be slip-proof should be
ware
vi. The floor of building
chemicals.
Provision for washing, peeling etc.
vii. Well drainage facility should be there
labour
III. Availability of of
depends on site of industry type of product and degree
Number of workers
mechanization
, Training of labour are
required skill fulled.
Iv. Duration of canning
.
Canning process will be affected
i. Hence ideal time can not by seasonal fluctuation
ii. To reduce unit be fixed
cost effectively and
alternative produce should be profitability goes down
V. Water supply manufactured during off season.
i. Continuous watersupply should be available for
brine, syrup solution, washing of raw materials.
i. Water should not be blanching, cooling and also to sun steam generated. preparationot
ii. contaminated
High salt content water not recommended to
use
VI. Disposal of cannery waste
Here large quantity of waste is
and colloidal starch material can produced
but contains more starchy material like skin and peel
also profitably utilized to make by products.
VII. Transport facility
i. Should be located near road, which connects important cities and towns.
1. Hygienic conditions of the processing unit
a) Cleanliness of walls, floors and ceiling
ii. Walls, floors and ceilings should be constructed so as to be easy to clean. It should have
smooth, hard surfaces which are easy to clean.
serious
Adequate sewage disposal and plumbing improper sewage disposal
can cause
iii.
ilness and out breaks of food poisoning.
V. Sewage must never be allowed to contaminate food, equipment and prepared product.
V. Pluming: cross connections between pipes carrying drinking water and pipes carry1ng
non drinking water
vi. Drainage stoppage
vii. Avoid overhead leakage
Backflow of sewage into drains from refrigerator drains, dishwater drains.
viii.
b) Good lighting:
needed in these areas i.e.,
Good lighting is particularly
rooms etc.
i. Kitchens, food storage
c) Good ventilation while has developed
stale, odorous moist, greasy, smoky,
i. Good ventilation removes hot,
during cooking and dishwashing. walls and ceilings, further avoids growth
of
Prevents of droplets of moisture on
deposit
ii. etc.
preparation surface, equipment
micro-organism on
facilities
hand -washing are:
d) Adequate several locations. They
be made available in
facilities should
Hand washing
toilet rooms
. Adjacent to
Dressing rooms
ii.
Areas where food is prepared
ii.
Fermentation
ecomposition
Dec of CHO by
food results in the productionmicro-organism or
enzymes is called fermentation. Fermentation
of organic acids, alcohol o
food but may also produce distinctive new food etc. which not
only help in preserving the
products.
Fermentation methods
A)Acetic acid fermentation (A.A Fermentation)
The production of vinegar (a. acid) from the for juice is perhaps one of the oldest organic
fermentation known. A.a is produced by the oxidation of ethyl alcohol by bacteria suchacid as
Acetobacter aceti, A. orleansis and others.
B) Lactic acid fermentation (L.A Fermentation)
Lactic acid fermentation is an anaerobic intra-molecular oxidation reduction process. Both
homo-fermentative and hetero-fermentative lactic acid bacteria participate in food fermentation.
is most
In some cases, yeasts and moulds also participate along with L.a bacteria L.a bacteria
active at 300 degree Celsius temperature.
C)Alcoholic fermentation fermentable sugar or a
be produced by fermentation of any CHO containing
a
Ethyl alcohol can
to a fermentable sugar.
polysaccharide that can be hydrolyzed
in India
small scale processing industry
Factors to be considered to start
material
I. Availability of raw
are required
i. Most of fruits and vegetables varieties
should be available at cheaper rates and required
Raw material maturation of different
11.
material highly fluctuates in India because of
iii. Availability of raw
fruits in different time.
of building
site and construction
II. Selection of of fruits growing to give adequate
level
It should be located in nearby places
i. water supply
ii. The site should have adequate
for expansion of industries
Their should be good scope and hence
ii. fumes will contaminate the product
there are any other industries nearby
iv. If
should avoid such places. different sections with enough
constructed according to plan having
Building should be
places. and tare and resistant to
should be slip-proof should be
ware
vi. The floor of building
chemicals.
Provision for washing, peeling etc.
vii. Well drainage facility should be there
labour
III. Availability of of
depends on site of industry type of product and degree
Number of workers
mechanization
, Training of labour are
required skill fulled.
Iv. Duration of canning
.
Canning process will be affected
i. Hence ideal time can not by seasonal fluctuation
ii. To reduce unit be fixed
cost effectively and
alternative produce should be profitability goes down
V. Water supply manufactured during off season.
i. Continuous watersupply should be available for
brine, syrup solution, washing of raw materials.
i. Water should not be blanching, cooling and also to sun steam generated. preparationot
ii. contaminated
High salt content water not recommended to
use
VI. Disposal of cannery waste
Here large quantity of waste is
and colloidal starch material can produced
but contains more starchy material like skin and peel
also profitably utilized to make by products.
VII. Transport facility
i. Should be located near road, which connects important cities and towns.
1. Hygienic conditions of the processing unit
a) Cleanliness of walls, floors and ceiling
ii. Walls, floors and ceilings should be constructed so as to be easy to clean. It should have
smooth, hard surfaces which are easy to clean.
serious
Adequate sewage disposal and plumbing improper sewage disposal
can cause
iii.
ilness and out breaks of food poisoning.
V. Sewage must never be allowed to contaminate food, equipment and prepared product.
V. Pluming: cross connections between pipes carrying drinking water and pipes carry1ng
non drinking water
vi. Drainage stoppage
vii. Avoid overhead leakage
Backflow of sewage into drains from refrigerator drains, dishwater drains.
viii.
b) Good lighting:
needed in these areas i.e.,
Good lighting is particularly
rooms etc.
i. Kitchens, food storage
c) Good ventilation while has developed
stale, odorous moist, greasy, smoky,
i. Good ventilation removes hot,
during cooking and dishwashing. walls and ceilings, further avoids growth
of
Prevents of droplets of moisture on
deposit
ii. etc.
preparation surface, equipment
micro-organism on
facilities
hand -washing are:
d) Adequate several locations. They
be made available in
facilities should
Hand washing
toilet rooms
. Adjacent to
Dressing rooms
ii.
Areas where food is prepared
ii.
