This presentation slides helps all of you to increase knowledge and understanding about different food preservation methods. It will be a great help to make a powerful presentation.

2. Preservation Techniques
 The process of treating and handling of food
to stop or slow down food spoilage , loss of
quality, edibility or nutritional value and thus
allow for longer food storage
 Preservation usually involves preventing the
growth of bacteria, fungi

4. Thermal processing method
 It is related with heating of food products. This is also
known as heat treatment of food products.
 Range 85_90degree Celsius
Example
 Pasteurization of milk
Dipping of vegetables in boiling water for some time
Advantages
Microorganisms like bacteria are killed above 82 C

5. Dehydration
 Process of removing water and moisture from
the food .
 food can be preserved for indefinite periods
by extracting the moisture, thereby inhibiting
the growth of microorganisms
 Dehydration is one of the oldest methods
of food preservation and was used by
prehistoric peoples in sun-drying seeds.

6. Reasons why dehydration is the best
method
 Doesn’t require any electricity
 Less time consuming
 Makes winter meals easier
 Required less shortage
 Child friendly

7. Vacuum Packing
Vacuum packing is a method
of packaging that removes air from
the package prior to sealing
This method involves (manually
or automatically) placing items in a
plastic film package, removing air
from inside, and sealing the
package

8. Sterilization
 Sterilization refers to any process that
eliminates, removes, kills, or deactivates all
forms of life like microorganisms and spare
them for processing
 and other biological agents like prions
present in a specific surface
 Essential concept in pharmaceutical products

9. Sugaring and salting
 Sugaring is the process of desiccating a food
by first dehydrating it, then packing it with
pure sugar
 This sugar can be crystalline in the form of
table or raw sugar or it can be high sugar
density liquid such as honey ,syrup, and
molasses

10. Reason
 The purpose of sugaring is to create an environment
hostile to microbial life and prevent food spoilage
 Sugaring is mostly used to preserve fruits and
vegetables such as ginger
 Sugaring has also been used to for non-food
preservations

11. Salting
 The preservation of food with dry edible salts
 It is related to pickling (preparing food with
brine that is called salty water)
 Salting preserves food by drawing water out
of the food, preventing bacteria growing and
spoiling the food
 The food is surrounded in salt and left in a
cool dry place

12. Preservatives
They contain certain chemical compositions
which control micro-organisms growth
There are two types of preservatives
Chemical preservatives (organic and
inorganic foods like sodium benzoate, citric
acid)
Natural preservatives ( salt , sugar ,lemon)

13. Natural Preservatives
 Salt :
It returns water through osmosis process in
food products thus it can change composition
of food
 Sugar :
It absorbs free water from food products
thus restricts growth of micro-organisms

14.  Oil and spices :
They form a layer over the food product hence it
forms a layer between air and micro-organisms, thus
restricting them
 Acids:
It resists the growth of microorganisms
Examples of acids as preservatives are
 Vinegar or acetic acids are used for preserving
onions
Citric acids used for fruit squashes