Conserveringstechnieken voor groenten en fruit (vooral steriliseren, drogen),bewaren van fruit in koelcellen onder gewijzigde atmosfeer (CA, ULO...), voedingsmiddeladditieven (emulgatoren, bewaarmiddelen, kleurstoffen, antioxydantia...), innovatieve oplossingen voor vet-, zout- en suikervervanging ...
PROCESTECHNOLOGIE II
3de jaar Biotechnologie 2021 -2022
1
,INHOUDSOPGAVE
Additieven ..........................................................................................................................................6
Definitie van een additief ................................................................................................................6
Principe van de positieve lijst .......................................................................................................6
Criteria voor gebruik van additieven ............................................................................................6
Normering van additieven............................................................................................................6
Gebruik van additieven....................................................................................................................6
Toxicologische situatie .................................................................................................................6
Wie houdt zich bezig met het opstellen van ADI? .....................................................................7
Twee comités, betekent twee meningen: welke mening is de geldende?..................................7
Indeling additieven ..........................................................................................................................8
Toelichting veel voorkomende additieven .......................................................................................8
Antioxidantia (vaak voorkomende examenvraag) .........................................................................8
oxidatie van lipiden ..................................................................................................................8
oxidatie van lipiden ..................................................................................................................9
auto-oxidatie ........................................................................................................................9
Polymerisatie ...................................................................................................................... 10
Oxidatie van eiwitten ............................................................................................................. 10
Oxidatie vitaminen en provitaminen....................................................................................... 11
Keuze van het antioxidans................................................................................................... 11
Veel gebruikte antioxidantia ............................................................................................... 11
Conserveermiddelen .................................................................................................................. 12
Veelvoorkomende conserveermiddelen ................................................................................. 12
Zoetstoffen ................................................................................................................................ 13
Verdikkings-, geleermiddelenmiddelen en stabilisatoren ........................................................... 15
Indeling .................................................................................................................................. 15
Emulgatoren .............................................................................................................................. 16
Smaakversterkers ...................................................................................................................... 16
Kleurstoffen ............................................................................................................................... 17
Converseren door hittebehandeling .................................................................................................. 17
Basisbegrippen .............................................................................................................................. 17
Verschil Maillardreactie en Caramellisatie .................................................................................. 18
Sterilisatie VS pasteurisatie (Beschrijven met °C – Tijd combinatie) ............................................ 18
2
, Algemene microbiologische principes ........................................................................................ 19
Microbiële aspecten van verhitten ............................................................................................. 21
Procesparameters bij pasteurisatie en sterilisatie .......................................................................... 22
Karakterisatie van het proces ..................................................................................................... 22
D – waarde ............................................................................................................................. 22
Z – waarde ............................................................................................................................. 22
F – waarde.............................................................................................................................. 23
Garantie microbiologische veiligheid.......................................................................................... 24
Het koude punt .......................................................................................................................... 25
Sterilisatietechnologie ................................................................................................................... 25
Voorbereiding ............................................................................................................................ 26
Afvullen ..................................................................................................................................... 26
Ontluchten en sluiten van de blikken ......................................................................................... 27
Spoelen sterilisatieapparatuur ................................................................................................... 27
Koeling....................................................................................................................................... 27
Flowchart sterilisatieproces .................................................................................................... 28
Sterilisatieproces (Mogelijke examenvraag) ............................................................................... 29
UHT – proces of aseptische processing ....................................................................................... 30
Technische uitvoering van sterilisatie in verpakking....................................................................... 31
Hydrostatische sterilisatietoren (Examen uitleggen + tekenen) .................................................. 31
Cooker – Cooler (eXamen tekenen + uitleggen) .......................................................................... 32
Autoclaaf of Steriflow (Synoniem ............................................................................................... 33
Technische uitvoering van UHT – proces/aseptische afvulling........................................................ 34
Direct contact met stoominjectie of stoominfusie ...................................................................... 34
Indirect contact met een warmtewisselaar ................................................................................ 35
Pasteurisatietechnologie ............................................................................................................... 36
Bederfverschijnselen ..................................................................................................................... 36
Oorzaken microbieel bederf ....................................................................................................... 36
Gevolgen microbieel bederf ....................................................................................................... 36
Conserveren voor drogen ................................................................................................................. 37
Basisverschijnselen bij drogen ....................................................................................................... 37
Bindingsvormen van water in biologisch materiaal ..................................................................... 37
3 types van water ................................................................................................................... 38
3
, Hysteresisverschijnsel............................................................................................................. 39
Thermodynamica van de vochtige lucht ..................................................................................... 40
Droogtechnologie bij Evaporatief drogen ...................................................................................... 41
Verschillende droogstadia .......................................................................................................... 41
Een productielijn........................................................................................................................ 42
Indampinstallatie CASE melk .................................................................................................. 43
Technische uitvoering evaporatief drogen ..................................................................................... 43
Convectiedrogers of directe drogers .......................................................................................... 43
Indirecte drogers of contactdrogers ........................................................................................... 51
Droogtechnologie bij vriesdrogen .................................................................................................. 52
Lysofilisatiecyclus (Synoniem = Cylus vriesdrogen of sublimatiedrogen) Regelmatig examenvraag;
weergeven a.d.h.v. grafieken + verschillende stappen ................................................................ 52
vriesdroger of lysofilisator of sublimatiedrogen ......................................................................... 54
Instant eigenschappen ............................................................................................................... 55
Bereiding instant melkpoeder met laag vetgehalte : Case – mager melkpoeder ...................... 55
Bereiding instant melkpoeder met hoog vetgehalte : Case – vet melkpoeder ......................... 56
Gekoeld bewaren van groenten en fruit ............................................................................................ 57
Na – oogstverschijnselen bij groenten en fruit ............................................................................... 57
1) Voortgezette aërobe ademhaling ........................................................................................ 57
2) Vochtverlies ........................................................................................................................ 57
3) Rijpen ................................................................................................................................. 57
4) Verschil tussen Climacterisch en Niet – climacterisch fruit .................................................. 58
Bewaartechnologie van groenten en fruit...................................................................................... 59
1) Temperatuur....................................................................................................................... 59
2) Pluktijdstip.......................................................................................................................... 60
3) Bewaaratmosfeer ............................................................................................................... 61
4) Ethyleen ............................................................................................................................. 61
Smartfresh ............................................................................................................................. 61
Technische uitvoering van gekoelde bewaring van groenten en fruit ............................................. 61
Mechanische koeling ................................................................................................................. 62
Natte doorstroomkoeling ........................................................................................................... 63
CA – bewaring ............................................................................................................................ 64
Gescrubde CA – bewaring .......................................................................................................... 64
4
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