Food preservation methodology report

CHEMISTRY FOR ENGINEERS
1
FOOD PRESERVATION
a project report Submitted by
BEZALIN RAJ.R(UR16CS153)
AKHIL ANTONY(UR16CS154)
JOEL RAJ BATHULA (UR16CS155)
GAUTHAMLAL T.V (UR16CS156)
ANIKETH SAHA(UR16CS157)
C.ALVINO ROCK(UR16CS158)
LIVIN P.KURIAKOSE(UR16CS159)
in partial fulfillment for the award of the degree
of
BACHELOR OF ENGINEERING
in
COMPUTER SCIENCE AND ENGINEERING
under the supervision of
Dr.N.Ananthi
Assistant Professor
Department of Chemistry
DEPARTMENT OF COMPUTER SCIENCE
SCHOOL OF COMPUTER SCIENCES AND TECHNOLOGY
(Karunya Institute of Technology and Sciences)
(Declared as Deemed-to-be-under Sec-3 of the UGC Act, 1956)
Karunya Nagar, Coimbatore - 641 114. INDIA
NOVEMBER 2016

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CERTIFICATE
Certified that the project report “FOOD PRESERVATION”is a
bonafide record submitted to Karunya University,in partial fulfilment of
the requirements for the award of the Degree of Bachelor of Engineering
in Computer Science is a record of orginal research work done by of
“BezalinRaj.R(UR16CS153),AkhilAntony,(UR16CS154),JoelRajBath
ula(UR16CS155),Gauthamlal.T.V(UR16CS156),AnikethSaha(UR16
CS157),AlvinoRock.C(UR16CS158),Livin.P.Kuriakose(UR16CS159),
during the period 2016-2017 of their study at Karunya university under
my supervision and guidance.This dissertation has not formed the basis
for the award of Degree / Diploma /Asssociateship /Fellowship or other
similar title to any candidate of any University
This dissertation represents an independent work on the part of the
candidate
SIGNATURE SIGNATURE
HEAD OF THE DEPARTMENT SUPERVISOR

3
DECLARATION
We,BezalinRaj.R(UR16CS153),AkhilAntony,(UR16CS154),JoelRajBathula
(UR16CS155),Gauthamlal.T.V(UR16CS156),AnikethSaha(UR16CS157)C.
AlvinoRock.C(UR16CS158),Livin.P.Kuriakose(UR16CS159),hereby declare
that the dissertation entitled FOOD PRESERVATIONsubmitted at
KarunyaUniversity,in partial fulfillment of the requirements for the award of the
degree of BachelorofEngineering in Computer Science is a record of orginal
and independent research work done by us during the period 2016-2017 under
the supervision and guidance of Dr.N.Ananthi, Assistant Professor ,
Department of Mathematics, KarunyaUniversity,and it has not formed the basis
for the award of Degree / Diploma /Asssociateship /Fellowship or other similar
title to any candidate of any University.
Signature of the Candidates

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ACKNOWLEDGEMENTS
“If I make the seven oceans sink,
If I make the trees my pen,
If I make the earth my paper,
Even then the glory of God cannot be written”
-Kabir
Firstand foremost,Iwould like to thank the KING OF THE UNIVERSE,with a
humble heart,for providing me the strength to take up this research work and
complete it with his grace.
We sincerely thank his Excellency Dr.PaulDhinakaran,Founder and
Chancellor,KarunyaUniversity,for providing spiritualand infrastructuralsupport
to carry out the research work.
We thank Dr.M.J.Xavier,ViceChancellor,KarunyaUniversity,for
providing all the supportand serving as an inspiration to carry out my research
work.Hehas taken major steps to promote the research activities in the
institution.
We thank Dr.C.JosephKennady ,Registrar,KarunyaUniversity,forall
the encouragementand motivation to our research .His passion for research
has guided me into moving successfully in our research work.
We whole heartedly thank our supervisor Dr.N.Ananthi,Assistant
Professor ,Departmentof Chemistry,Karunya University ,who heiped us to sail
through rough and unfamiliar territories.Wethank her for guiding me in the
proper way to do the research and providing me strong support.Withouther
we would have not achieved our academic goal.
We also thank the Director,Schoolof Computer sciences and
technology,KarunyaUniversity,Dr.R.ElijahBlessing for allhis inspiration and
encouragement to climb higher up in our research work
We thank the entire team of Faculty members in the Department
of Computer Science for all their support.

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TABLE OF CONTENTS
CONTENTS PAGE
No.
CERTIFICATE 2
DECLARATION 3
ACKNOWLEDGEMENTS 4
Chapter1.Introduction 7
Chapter 2: Publication 8
2.1: Site Description
2.2:Stakeholders
2.3: Background
2.4:CaseStudy
Chapter 3:Methodology 15
3.1: Collection of raw data
3.2: Scientific knowledge on the traditional idea
3.3: Suggestany technologic intervention on extension of the
obtaining knowledge
3.4: ProjectPlan
Chapter 4: Results andDiscussion 17
4.1: Visit of Kataula
4.2: Visit of Kathindi and Kamand
4.3: Discussion with the Kamand workers
4.4: Visit to HPMC, Shimla
4.5: Visit to a vineyard of Germany
4.6: Visit for Technology Research Centre, Nagwain
4.7: Relevant Pictures of the survey conducted in Himachal Pradesh
4.8: Discussion on data collected
Chapter 5 :Advance technologies 22
5.1:Recent developments
5.2:Expecting in future
5.3:Traditionaland indigenous ways of preserving food
5.4:Silk fibroin
5.5:Sodium
5.6:Nanotechnology
5.7:Introduction to Hurdle technology
5.8 Examples for hurdles
Chapter 6:Experiments 28

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6.1.Preservatives Keep FruitFrom Turning Brown The Longest
6.2.TheEffects Of Honey On Longevity Of Fruits And Vegetables
6.3.MicrowaveRadiation's EffectOn The Growth Of Bacteria
6.4.Comparing DifferentFruitPastes As A PreservativeIn Baked
Goods
6.5.Determining The Relationships Between Spoilage Rate And The
Dehydration Of Fruit
Chapter 7: Recommendations andConclusion 33
References 34
Appendix 35

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Ch 1: INTRODUCTION
In the presentscene, food preservehad become the life of man. Food
preservation is important due to morereasons. Somefoods as fruit and
vegetable are in specific seasons and not others, while other foods are more
abundantly available in some season than in others. In certain areas there is
morefood products, whereas in other places there is an inadequate supply.
food preservation, methods of preparing food so that it can be stored for
future use. Because mostfoods remain edible for only a brief period of time,
people sincethe earliest ages have experimented with methods for successful
food preservation. Among the products of early food conservation were
cheese and butter, raisins, pemmican, sausage, bacon, and grain.
As scientific investigations regarding the causes of food spoilage were
undertaken, they pointed the way to a wider application of methods already in
use and to the discovery of new ones. Before 1860 changes in food were
explained on the theory of spontaneous generation. Pasteur demonstrated
that ferments, molds, and some forms of putrefaction werecaused by the
presenceof microorganisms widely distributed in the environment. Since these
microorganisms arethe main cause of food spoilage, food preservation
depends on rendering conditions unfavorablefor their growth. Processes of
preservation may be generally classified as drying, heating, refrigeration (see
also frozen foods), and the useof chemicals or other particular
agencies.Generalprinciples for preventing
food contamination:
 All water used in food preparation
should be wholesome.
 All dishes, glasses and utensils must
be kept clean by regular washing in clean
water, and clean utensils should be kept
covered.

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Ch 2: PUBLICATION
The following chapter highlights the aspects of preservation on the literature
survey conducted, to have IDEA to the project. We first understand the
demographics and climatic of region and the agriculture in Himachal Pradesh.
2.1 SITE DESCRIPTION
India is the 2 𝑛𝑑
populated
country in the world with 1.237
billioncitizens with seventh
largest area of around
3,166,414 sq km. The goal of
Ministry is to “focuson the
promotion of food industriesin
country which resultin
reduction in post harvest
losses,storage & transportation, processing,increase in life of food ,
availability of fresh & processed productsatreasonable pricesto consumers
and farmers.
Figure 1: Map of Climatic Zones of HimachalPradesh
The major crops
 Cereal : including maize, wheat and rice.
 Oilseed: including ground nut, sunflower, soya bean,
 Pulse : including urd, bean, rajmash, moong and gram
 Fruits: including apple, pear, peach plum, mango and
Table 1: Food apple production in HimachalPradesh compared to India
(Thousand Tonnes)
Year Himachal India Share of

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Pradesh Himachal
Pradeshin
India (%)
FY 2007 268.4 1623.7 16.53
FY 2008 592.5 2001.5 29.60
FY 2009 510.1 1985.1 25.70
FY 2010 280.1 1777.2 15.76
FY 2011 892.1 2890.6 30.86
2.2 STAKEHOLDERS
Our projectfocuses on analysis of traditional methods which affect different
sections of society.
Along withit the methods of food preservationwill alsogoing tobe different
for these subgroups;.
a) Urban class: The
residents Kullu, Mandi,
and Manali have
supply of food on daily
basis.
b) Rural residents fromnearby areas: Theseresidents get their supply of food
on weekly basis. Their requirements for preservation methods more than the
people.
c) Rural people from remote areas: These
residents live fromthe cities and villages
that become disconnected from the cities
for months during snowfall, heavy rainfall
,landslides
2.3 BACKGROUND
FOOD PRESERVATIONMETHODS-CANNING/FREEZING/DRYING

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A.ABOUTCANNING FOOD
Canning is applying heat to food that’s in a jar in to destroy microorganisms
causefood spoilage. Proper
techniques stop spoilage by heating
the food for a period of time and
killing unwanted microorganisms.
Water-bathcanning: This sometimes refer as hotwater
canning, uses a kettle of boiling water. Filled jars are
submerged and heated to an internal temperature of 212
degrees for a period of time.
 Pressure canning: The filled jars
in the kettle reach an internal
temperature of 240 degrees
under pressure(stated in pounds)
that’s measured with a gauge on
the pressure-canner cover.
B.ABOUTFREEZING FOOD

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three things to avoid freezer burn:

 Reduce air:Wrap food tight.
 Avoidfluctuating temperature:Keep the freezer closed . Know to
remove beforeopening door.
 Don’t overfill your freezer: fullfreezer reduces air circulation and speed
damage.
C.ABOUTDRYING FOOD
Drying is for preserving food..
An electric dehydrator for drying, or
dehydrating, food. Today’s units
include thermostat and fan to regulate
tem
pera
tures . You dry food in your oven or using
the heat of sun, bu will take longer - to
food dried in a dehydrator.
D.PICKLING
Home MadePickles
Pickling Process:
In chemical pickling, the jar and lid are boiled in to
sterilize . The fruits or vegetables t added to jar
with brine, vinegar, spices, and ferment until

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taste is obtained. In fermentation pickling, the food produces the preservation
agent, typically by a process “Lactobacillus” bacteria produce lactic acid as the
preservativeagent.
Healthbenefits/hazards:
Traditionally pickles are of healthy probiotic microbes, which occur by natural
fermentation in brine, but pickles produced u vinegar are not probiotic.The
reportcites a potential two-fold increased risk of oesophagealcancer with
Asian pickled vegetable consumption.
E.FERMENTATION
FermentationProcess:
Fermentation takes place in the absenceof 𝑂2 and becomes the cell’s primary
ATP production. Itturns NADH and pyruvateproduced into various small
molecules. oxygen
F.WATER ACTIVITY
Relationship between water food and its perishability exist. Concentration and
dehydration decrease the water of food and results decrease perishability
which increase in life of food .
Figure 59: Water activity in differentfood productsat

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Water activity andreactionrate
Water activity manipulates microbial
degradation ,enzymatic and
chemical reactivity. It effect on rate
of chemical reactions in foods and
on rate of microbial growth. Water
influences chemical reaction by act
solvent, adsorbent, . Water activity
influences mold growth, bacteria ,
yeast, enzyme , . To say when the
water level is decreases, the rate of
chemical degradativereactions decreases.
Figure 60: Reaction rates in food vs Water Activity
G.SALTING
Salting is used food preservation method since ancient . In
salting to be preserved with salt. As concentration of salt
considering water as solventis high at outsidesalt covered
which is 1 than inside the body of the food. This creates
concentration gradient between two parts leading to
mass transfer of water molecule from body cells of the food to outside of
body, is osmosis. Figure 61:
Food preserved using salting
2.4 CASE STUDY
studies have been conducted around globe to explore food preservation
techniques prevailing in the world. With casestudy performed, some
conclusions aredrawn and based on conclusions, either techniques are being
improved or new techniques are developed. Two case studies from India and
fromUSA . The firstcase study by Departmentof Biotechnology, Himachal
Pradesh University in 2003 and the second one was conducted by Melisa &
Ronit
CASE STUDY I
The aim of this study was to characterize traditional foods and beverages of
Himachal Pradesh. This study have gained popularity in tribal and rural areas

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.Fermentation isfood preservation techniques for long time. It enhance
quality and storagelife of food. The fermentation technique is used in rural
areas due to inaccessibility in remote areas and socioculturallinkage . The
traditional fermented foods and beverages form staple diet belonging to the
Kinnaur, Chamba, Lahaul & Spiti and ruralareas of Shimla, Kullu, Kangra and
Mandi districts of Himachal Pradesh. The areas mentioned which affected
during torrential rains and landslides. They get cut-off from the main city and
therefore the food preservation is indispensible for regions. The raw material
easily available locally and the equipments used are easy to maintain and
affordableby the folk . The conclusion drawn from casestudy that the
fermented foods and beverages are beneficial to preserve. These foods and
beverages have become the food and nutrition of the rural and tribal of
Himachal Pradesh. Apartfrom traditional fermentations having low cost of
production, need less labour input and raw materials needed for preparation
are locally or easily available. These fermented products havea potential to
grow into a small or medium size industry, if scientific and technological
supportis extended to practices.
CASE STUDY II
The aim of case study was to explore how the preservation can be used as
alternative food. The study reveals that it is to change our food system . This
study helps us to understand the popularity of canning technique in America
during World War II and how the popularity shifted from canning to freezing .
Itclearly demonstrates food preservation. This study gives us an insight into
variety of reasons given by food preservation. Oneof the frequentjustification
given by people for preserving food was to control food. The other reason
being taste, twith known ingredients was taste.

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CH 3: METHODOLOGY
3.1 COLLECTION OF RAW DATA
In order to equip about traditional food preservation method like Kathindi,
Kamand, Kataula). We haveplanned to HPMC, Kullu to check how they
preservefood and to note whether they are using traditional method. In cities
like Kullu and Shimla wewill go to agriculture department to collect required
statistic on practices. They can also direct us to other governmentagency.
When we went to villages we firsttried to meet the head of the village so that
we approach problem .
3.2 SCIENTIFICKNOWLEDGE OFTRADITIONAL IDEAS
After the data collection about traditional preservation techniques from
stakeholders, wewill move on to the of our project. During this we will
understand the reasons behind traditional methods of food preservations. For
objective we will visit governmentfood processing and preservation offices in
Shimla, Kullu, Manali. After collection of data we will compile and group
process used in each process, for example drying of fishes , potato chips will
come in same category ‘Drying’, weclassify them as sun dried or heat dried
mechanisms etc.
3.3 SUGGESTANYTECHNOLOGICAL INTERVENTIONS BASEDON EXTENSION OF THE OBTAINED
KNOWLEDGE
Once the scientific understanding done, we will be in stage wherewe give
valuable suggestions to improve traditional methods. We will provide
suggestions for extending the preservation conceptto food stuffs. Wewill be
comparing traditional methods of food preservation with the modern food
and assess thepossibility of technologic
3.4 PROJECT PLAN
We have provided a Gantt Chart to illustrate the time in which we expect to
complete task. We have completed t research in two weeks. We started

16
interviewing people and will continue it for two more weeks. After collecting
raw data, we will to analyse, understand scientific understanding behind the
techniques collected via surveying and interviewing .

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Ch 4: RESULTS AND DISCUSSION
4.1 VISIT TO KATAULA AND NADLI
We interviewed 10 people in the Kataula and Nadli. We asked them questions
about food in villages. We gathered data about food preservation techniques
in house. We asked about which food materials/items are mostly preserved.
The preservation processes and duration for foods arepreserved . We asked
the motivation for preserving
Figure 14: View of Garlic, Wheat and Potato being grown in the Kataula village
4.2 VISIT TO KATHINDI AND KAMAND
We interviewed 5 people in Kathindi and Kamand. We asked questions from
our questionnaire. After interviewing we learned that food preservation is not
common as we hoped. They previously stated stakeholders . There food
sourcefrom own field and periodic supply from Mandi . Modern technology
like refrigerator has b daily life so they don’thave to worry aboutshortterm
food preservation. Mostof the fruits, vegetables and dairy products can be
stored for few days .
4.3 DISCUSSION WITH THE KAMAND WORKERS
On discussion with the Kamand workers living in Nehari, we came know about
various traditional food preservation techniques prevailing in their village. We

18
interviewed around 12 workers (Fig. 31). Oneof these methods is to store the
wheat in the formof ‘Sira’. In this process thewheat is firstkept in the water
for few days and then it is grinded and dried in the sun for around a week. This
‘Sira’ is used for about six months.
4.4 VISIT TO HPMC, SHIMLA
A couple of people interviewed at the shop . They used to store a longer time.
Some of the products were Plum & Aloevera Drink (Fig.25), Mango & Mixed
Pickle (Fig. 26), Peach Halves in Syrup (Fig. 27), AppleJam (Fig.
Figure:Inside view of the
HPMC shop
Figure : Maize being stored in metal containers
Figure:Black pulses stored as ‘Badi’
4.5 VISIT TO VINEYARD IN GERMANY
Located in Rhineland-Palatinate, Germany. We werelucky through the winery
by its owner Mr. Werner Bach.We came to know that temperature and climate
play an important role in growing vine, ideal temperatures being around 15
degrees Celsius in summers and 3 degrees in winters. If temperaturein
snowfallthe crop can b injure. After the tour, we spokeonline to the owner to
get to know ferment, how spoilt and how do preserve.
Figure : A view of the vineyard and vines planted in frontof the vineyard

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After the juice is extracted from the vine
grapes, yeastis added and the mixture is
stored in large stainless steel tanks (Fig.) with
temperature control
After the wine is bottled , bottle is corked,
which prevent oxidation. An opened bottle of
wine would last a day or two, after which
similar practices performed. Figure 35: Effect
of oxidation on Wine Page
Stainless steel drumsused to
Fermentwine
Wine
storage in bottle
A mini shop on the vineyar
4.6 VISIT TO TECHNOLOGY RESOURCE CENTRE, NAGWAIN
Two members visit society for development, Nagwain, Kullu and Aut. At the
society for development, they told methods used bottling of juices like

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apple.,pickling. There were farmers and old women in work . We tried to
interview to preservefood. Sincerice is the food in Himachal Pradesh its
preservation is natural. They told 2 main methods. First, rice left after
consumption of Dhaamdish is dried becomes solid .
4.7 RELEVANT PICTURES OF SURVEY IN HIMACHAL PRADESH
FREEZING
Boiler to heat water to sterilise the bottles
Figure :
Traysused for drying potato chips
4.8 DISCUSSION ABOUT THE DATA COLLECTED
Based on the surveys conducted data collected, many conclusions can be
drawn. The survey revealed facts. Inspiteof climatic variations, there is
preservation done. Most people interviewed in villages replied there is no
need of preserving food since these villages connected to Mandi city and
there is a regular fruits and vegetables from the Mandi city. Since both are
small villages with population they producewhatever they consumeleaving
no scopefor preservation. They come under stated stakeholders . Owing to the
availability of water through the year, there is a trend of growing vegetables

21
like potato, , garlic in the village farms itself and consuming these. Food grains
like maize and wheat are also produced in the village itself and they are
generally stored in metal containers for longer use. The data collected clearly
reveal the useof traditional food preservation techniques in cities and villages
connected to the city is depleting and people are moving towards the modern
easy to usetechniques like refrigerator.
Chart 1: Proportion of usage of food preservation techniquesin Himachal
Pradesh
Chart 2: Proportion of people using differenttechniques
40%
45%
15%0%
PROPORTION OF FOOD PRESERVATION
TECHNIQUES IN HIMACHAL PRADESH
BOTH
MODERN TECHNIQUES
TRADITIONAL TECHNIQUES
0
20
40
60
80
100
120
CANNING DRYING FERMENTATION PICKLING SALTING OTHERS
PROPORTIONOF PEOPLEUSING DIFFERENTTECHNIQUES
PEOPLE

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CHAPTER 5:ADVANCE TECHNOLOGIES
5.1 RECENT DEVELOPMENTS
Irradiationand Chemical Additives:
Some of methods of food preservation are irradiation and additives. Although
methods in use, they are expected to expand . Irradiation of food is exposing
food to ionizing radiation. This process can alter microorganism or virus’ DNA,
without harming food. Irradiation is of its selective targeting. The buildings
require infrastructureand construction expensiveand time consuming. “The
Food and Agriculture Organization (FAO), InternationalAtomic Energy Agency
(IAEA), and World Health Organization (WHO) in their report, irradiated up to
doseis safe . Essentialthings in their report: 1. Consumers feel is a risk to their
bodies . New research sandwiches can be made . In the TIMEarticle,
researchers added chemicals to the sandwich to ensure the oxygen, not spread
mold or microorganisms thatwould harm the freshness .
5.2 EXPECTING IN FUTURE
High-PressureProcessing (HPP)
A food preservation is high pressurepreservation. Dr. V.M. Balasubramaniam,
a food engineer fromOhio State University, is developing where food with
100,000 pounds . When more hydraulic fluid is pushed second compartment,
the piston is pushed up firstcompartment. The water condensed, and a rest
.lt is in the firstcompartment increases . After few minutes, food can be ready
to eat. While other process havediscussed thus far has negative effects, HPP
to be solution. Because no chemicals added, there is no taste alteration . The
only exception is veggies and fruits, which get too pulverized. The only major
drawback simple– the cost. High-pressure cost$3 million (2).
5.3TRADITIONAL AND INDIGENOUS WAYS OF PRESERVING FOOD

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 Kiviak is a traditional wintertime food from Greenland that is made
of seabirds preserved in the hollowed-outbody of a seal and which are
served at feasts or weddings.
 North American tribes were the first ones to eat , a mixture of dried
meat and tallow. It was adopted as a high energy food by explorers as it
is fatandprotein.
 Bedouins and other desert populations produce ghee that has a shelf-
life and norefrigeration, prepared by boiling butter and removing
residue.
 Earthen pots served as preservation of boiled food which could remain
fresh for severaldays. The food could be kept in a well aerated store
called "Ikumbi".
In Andhra Pradesh, India, lemon juice are used as preservativefor
chutneys, pickles for long journeys.
5.4 SILK FIBROIN
Figure 1:Coating of perishable fruitswithedible silk fibroin.
The impact of silk fibroin coating was investigated on freshly picked
strawberries. (i) Silk fibroin was extracted from BombyxMoricocoon fibers by
dissolution in 9.3 MLiBr solution and (ii) dialysis in water. The concentration of
the protein in water was then adjust (iii) Coating of strawberries Thedip
coating process was repeated up to 4 times. iv) Beta-sheet content in silk
fibroin edible coatings was modulated The longer the exposureto water
vapour up to 12 hour thehigher the beta-sheet content of the protein, as
reported v) Silk fibroin-coated strawberries wereleft at roomconditions
(T =D 22 °C, RH =D 38%) to investigate the impact of the coating . Crystalviolet
dye was used to stain the silk fibroin . (b) Representative images of stained

24
strawberries i) freshly picked, ii) coated silk fibroin edible coating of 4 dip
coating processes, 23% beta-sheet, no water annealing applied, iii) coated with
silk fibroin (4 dip coating processes), 58%beta-sheet, i.e. exposed to water .
The crystalviolet dye is barely visible on the surfaceof the coated strawberries
(black dots) . (c) Stereoscopic images of the surface of crystalviolet stained
fresh strawberries (i) as picked, (ii) coated silk fibroin with 23% beta-sheetand
(iii) coated with silk fibroin (4 dip coating processes) with 58% beta-sheet.
Figure 3:Evaluationof bananas ripening withand without crystalline silk
coating.
Fruits were stored at 22 °C and 38% RH as received (no coating) and after
coating with silk fibroin . Bananas were from their stem throughout the
whole experiment. (a) Time lapse photography of banana ripening that silk
fibroin coating decreased the ripening rate. (b) Investigate of silk fibroin-
coated banana turgidity (i) w Turgidity was studied by applying a dead load.
(ii). The test was finished after day 9 after coating. Silk fibroin-coated banana
, compared to uncoated control. (c) Images ofinternal flesh of non-coated
and fibroin-coated (ii) bananas a day 9 post coating-treatment. Flesh of non-
coated banana present a brown , while silk fibroin-coated fruits preserve a
tallow flesh, indicate a decreased ripening rate .
5.5 SODIUM
Salt’sRolein Fermentation to PreserveFoods
Salt commonly plays a in the fermentation of foods. Fermentation is a
common process for preserving foods, like desirable foods that can be
preservefor longer period of time than their counterpart.
Roleof Other SodiumCompounds

25
Grains
Whole grains are lowlists sodium content of commonly consumed grains.
However,products madefromgrains haveadded sodium, and these products
are contributors to sodium .
Rice and Pasta
Rice and mostpastas ; however, salt is add for flavor preparation. Many
flavored rice and pasta products contain salt in the season, with salt
sometimes used as a bulk carrier to distribute flavorings small..
MuscleFoods
FreshMeats
Unprocess cuts of meat natural occurring sodium, butare low in sodium.
However, in recent years, fresh meat increasing have injected with salt- and
phosphate-contain brines, increasethe sodium.
Dairy Foods
Milk
Cow’s milk—a sourceof nutrients for a grow mammal—naturally contains
sodium. Whole, low-fat, and skim milk of sodium.
Cheese
Sodium in cheese is due sodium natural in milk as wel added salt. While the
charactersalttaste of cheese with consumers, salt plays in cheese contribute
to texture, shelf life, and safety .
5.6 NANOTECHNOLOGY
Nanotechnology infood preservation

26
Nanoscience fromthe understand of physical and chemical processes at
molecular or atomic level. The NANOFOODS initiativefocuson translating
into food preservation.
© Thinkstock
Based , the EU-funded 'Development of
foods contain nanoencapsulated ingredient'
(NANOFOODS) projectproposed to adopt
tailored nanocapsuletechnology to preserve
food bioactive compounds during processing and storage.
5.7 INTRODUCTION TO HURDLE TECHNOLOGY
Figure 2. Examples of quality hurdles in a
food, which could be, at the same
time, safety hurdles and determine
summation total quality of this product. If
the intensity of a particular hurdle in a food
is small, it should be strength
("optimized"). On the other hand, if it is
detrimental ("negative") for thequality, it
should be lowered ("avoided"). By adjust,
hurdles in foods kept in optimal ("positive")
range, considering safety,quality.
EMERGING HURDLES
FOOD PRESERVATION BY ULTRAHIGH PRESSURE
MODIFIED ATMOSPHEREPACKAGING OF NON-RESPIRING FOODS
OWN RESULTS

27
Studies havebeen conducted on
the sensitivity of different
microorganisms to 𝐶𝑂2. The results
with a small spoilage and
pathogenic bacteria . However,
there are pathogens to be
considered in practice, like
Clostridium botulinum, Listeria
monocytogenes, Aeromonas
hydrophila and Vibrio
parahaemolyticus. In general, 𝐶𝑂2inhibits the growth of bacteria and moulds
but extend to which occurs is variable. From it can be seen that Bacillus
cereusis sensitive but Yersiniaenterocolitica is relatively resistantto𝐶𝑂2. Y.
enterocolitica pose a risk if presentin food store in MAP, even when high
levels 𝐶𝑂2. Carbon dioxide inhibit activity by dissolving into liquid phaseof
food, reducing pH. It thoughtto penetrate membraneof microorganisms,
thus causing change in permeability and functionality. 𝐶𝑂2 affect cytoplasmic
enzymes. Research activities at SIK aiming at optimization of MAP application
have include both solubility and growth experiments
ETHANOL
RECENT DEVELOPMENTS OF ETHANOL AS A PRESERVATIVE
The use of ethanol is proposed in papers and patents for extend shelf-lifeof
bread and bakery , either by dipping or by spraying with water-ethanol
solutions prior to packaging under vacuum. In ethanol can be adsorbed in the
packaging or encapsulated as a vapour .Ithas been shown that spraying
alcohol to surfaceof a productprior to packaging and storagecan increasethe
mould-freeshelf life of bread and pizza (Ooraikul, 1991).

28
CHAPTER 6:EXPERIMENTS
6.1.PRESERVATIVES KEEP FRUIT FROM TURNING BROWN THE LONGEST
Objectives/Goals
The purposeof this experiment is to determine what preservatives keep fruit
fromturning brown the longest.
Methods/Materials
Pureed apple, banana, & avocado
(480 mL each) were measured
into 6 separate containers (3 trials
each). Then 2.5 mL of each
preservative(salt, sugar, lemon
juice, avocado pit,& vegetable oil)
were measured separately into
the fruit& stirred. As the control,
one container of each fruit did not
contain any preservative. The
color of the fruit was measured at
similar time periods over the next
2 days using a color
scale.
Results
Salt was the best preservativefor
apples by far. Even 2 weeks after the start of the experiment, the apples did
not turn brown. Lemon juice & salt in bananas slowed the browning a little
more than the other preservatives. For avocados, noneof the preservatives
slowed the browning. Adding saltto avocados increased the browning even
more than with no preservative. Theavocado pit, sugar, oil, & control all gave
about the same results for all 3 fruits.
Conclusions/Discussion
When fruit is peeled or cut open, oxidation occurs. Oxygen reacts with the
iron-containing phenols in the fruit. The oxidation forms sortof a ruston the
surfaceof the fruit to cause browning Enzymes actas catalysts for the
oxidation reaction or speed up the ripening or browning of the fruit. Both
physicaland chemical methods inhibit oxidation typically by denaturing the

29
enzyme. My hypothesis that lemon juice is the best preservativewas not
proven. Because each fruit has different enzymes that act as catalysts to speed
up the browning, no one preservative will denature (break down) all the
enzymes in all fruits the same. For example, salt denatures the enzyme in the
apple the most probably by removing water from the cells. Without water the
enzymedenatures& the apple doesn#t brown. But salt browns theavocado
the fastest. So salt somehow helps the enzyme brown the avocado.
6.2.THE EFFECTS OF HONEY ON LONGEVITY OF FRUITS AND VEGETABLES
OBJECTIVES/GOALS
To determine the effects of honey on extending the shelf life and preserving
fruits and vegetables.
Methods/Materials
I purchased strawberries and tomatoes from the grocery storeand raw honey
fromthe health food store. I made 3 different honey dilutions: a 1% honey
solution, a 5% honey
solution, and a 10%
honey solution using
honey and sterile
water. I labeled each
piece of fruitand
separated them into
groups of 10. I sprayed
each of the honey
dilutions on both the
strawberries and
tomatoes and made a
control group that I did
nothing to. I let the
berries and tomatoes
dry overnight, stacked
them in a bowl, and left
them at room temperature. The next day I started checking for signs of soft
spots, dark spots, or mold. I observed the strawberries and tomatoes until all
the strawberries showed signs of rotand the tomatoes until it was time
for my schoolscience fair (21 days).
Results

30
The 1% honey dilution coated strawberries werepreserved 50% more(or
twice)as long as the control group and had an attractive brightred color. By
day 5 only 40% of the 1% honey coated strawberries showed signs of decay,
compared to the control which was 100% decayed. By day 5, both the 5% and
10% dilutions showed 80% of the berries decayed. The 1% and 5% honey
dilutions did an equal job preserving the tomatoes compared to the control,
0% decay in these two groups compared to 30% decay in the control.
After completing my investigation on the effects of honey on preserving fruits
and vegetables, fruits and vegetables fresh much longer. This is a way to
preserveperishablefruits and vegetableswithout chemicals.
6.3.MICROWAVE RADIATION'S EFFECT ON THE GROWTH OF BACTERIA
Objectives/Goals
Measurethe impact of microwaveradiation on the growth of bacteria
Methods/Materials
I made an incubator out of a
lamp and a box. Then I put
the milk into the incubator for
four days. After this, I placed
the milk into the microwave
for various lengths of time: 5,
10, 15, 20, 40 and 120
seconds. Then, I took a q-tip
and dipped it into the milk
and smeared the sampleonto
the agar. After that I put the
many samples into the
incubator. I observed the agar
with the bacteria and
compared the growth of
bacteria.
Results
If the heat levels are not high enough in a microwave, then it will prompt
bacterial reproduction.
A microwaveis generally safe to warm food in as long as heat level becomes
high enough

31
6.4.COMPARING DIFFERENT FRUIT PASTES AS A PRESERVATIVE IN BAKED GOODS
Objectives/Goals
The purposeof my project is to determine if adding fruit pastes to baked goods
will help inhibit mold growth, thereby giving the baked products a longer shelf
life.
Methods/Materials
Obtain different dried fruits such as
dates, raisins, apricots, prunes, and
figs. Put each different kind of fruit
paste in the cookie dough and bake
them. Check the pH level of each
cookie. After checking the pH level
place the rest of the cookie in an
incubator for 21 days and check for
mold growth. If there is no mold
growth in 21 days blend the restof
the cookiewith 1 bottle of buffer
with 1 milliliter of the cookie dough
in a petri dish. Cover the blended
mixture with blood agar and place
the petri dishes back to the incubator
for 7 days.
Results
When I was finished the dates had an average mold growth of .25 inches of
mold growth. The raisins had an average growth of .08 inches of mold which is
pretty good. Fig, apricot, and prunehad no mold growth, which gave them the
longest shelf life.
After completing my projectI found that different fruitpastes in baked
products would help them havea longer a shelf life. I learned how to check the
pH level of different products. I also learned how to makefruit paste with a
grinder
6.5.DETERMININGTHE RELATIONSHIPS BETWEEN SPOILAGERATE ANDTHE DEHYDRATION OF
FRUIT
Objectives/Goals
To determine if dehydrating the fruits stops or inhibits spoilage rate.
Methods/Materials

32
I pick two citrus, two stone, and two other
commonly eaten fruits.
Then I dehydrated the fruits for the same
time, but took out someslices of each fruit
at different times. I used bacteria I
culturated frommy oral siliva. Amount of
bacteria would on or around the fruitto see
how long it should take for the friut to spoil.
The fruits areorange, grapefruit, plum,
peach, apple, and a banana.
Results
The two citrus fruits and the plum let off an
acid to repel the bacteria. The other three
fruits all encouraged or let the bacteria
grow.
The citrus fruits and the plum don't spoil as
easily as other fruits without acids.

33
CHAPTER 7 :RECOMMENDATIONS:
The results of this study raised questions that we as researchers werenot in a
position to answer. The major question is that why people are more attract
towards the modern preservation techniques inspite of many harmfulside-
effects of the artificial preservatives used in modern techniques. Why the use
of traditional techniques is decreasing, inspite of usefulfeatures like easy to
use, cheaper, eco-friendly, no side-effect if used judicious. According to us, the
use of traditional food preservation among common people should be
motivate via awareness campaign, seminars, newspaper articles. and new
industries should be set up which would help a lot in promoting traditional.
The traditional techniques can be modified, by introducing technological
interventionwherever possible, which will beneficial not for people and
governmentbut our future generation.
CONCLUSION:
Food preservation has been and will continue to be a vital part of the life of the
common people. It reduce the waste of a large amount of food all around the
globe. By conduct surveys we evaluate aspect of food preservation and its
necessity in Himachal Pradesh. We explored traditional food preservation
techniques prevalent in state. We can easily estimate the inevitability of food
preserving in a state like Himachal Pradesh where large climatic variations
persist. Consequently to study these food preservation techniques and try to
modify them, so that food can remain healthy and nutritious for a longer time
without deteriorating its quality. Our project focused on studying the
traditional food preservation methods prevailing in Himachal Pradesh and then
trying to understand the scientific reasoning hidden behind these techniques,
which gave us a much deeper insight into these techniques.

34
REFERENCES
 Agricultural production programme for RABI 2013-14, Retrieved 16 March from
http://hpagrisnet.gov.in/agriculture/Agriculture%20Pages/StatsTargets.aspx
 Annual administrative report for 2012-13 by state department of Horticulture,
Government of Himachal Pradesh, Retrieved 16 March, 2014 from
http://hpagrisnet.gov.in/horticulture/Horticulture%20Pages/annualreport.aspx?Pa
eView=Shared
 Bright Hi-Tech Future of Food Preservation, Retrieved 15 March, 2014 from
 http://discovermagazine.com/2011/sep/17-impatient-futurist-hi-tech-future-food-
preservation
 C. Anne Wilson. 1991. Preserving Food to Preserve Life: The Response to Glut and
Famine from Early Times to the End of the Middle Ages in "Waste Not, Want Not":
Food Preservation from Early Times to the Present, C. Anne Wilson. ed. Edinburgh:
Edinburgh Univ.
 Canning Basics for preserving food, Retrieved 16th May, 2014 from
 http://www.canning-food-recipes.com/canning.htm
 Can It, Retrieved 14 March, 2014 from
 http://www.slate.com/articles/life/food/2010/03/can_it.html
 Community based ecotourism sustainable human well-being, Retrieved 15
March,2014 from
 http://himachalecotourism.nic.in/welcome.html
 Department of Agriculture, Total Food grain production, various programmes and
schemes, Retrieved 14 March, 2014 from
http://www.hpagriculture.com/achivements.htm
 Eden T. 1999. The Art of Preserving: How Cooks in Colonial Virginia Imitated
Nature to Control It. Eighteenth Century Life, Retrieved 17 March, 2014 from:
http://muse.jhu.edu/journals/ eighteenth century_life/v023/23.2eden.html
 Food: Preservation, Retrieved 15 March, 2014 from
 http://channel.nationalgeographic.com/channel/doomsday-preppers/articles/food-
preservation/
 Food Preservation, Retrieved 17 March 2014 from
https://www.boundless.com/microbiology/industrial-microbiology/food
preservation/food-preservation/
 Food Preservation, Retrieved 11 May 2014 from
 http://en.wikipedia.org/wiki/Food_preservation#Pickling
 Food Preservation Basics, Retrieved 11 May, 2014 from
 http://www.partselect.com/JustForFun/Food-Preservation-Basics.aspx
 Himachal - A Fruit State, Retrieved 15 March, 2014 from
 http://hpmc.gov.in/himachal.htm
 How Food Preservation Works, Retrieved 11 May, 2014 from
 http://science.howstuffworks.com/innovation/edible-innovations/food-
preservation.htm
 Mack L. 2001. Food Preservation in the Roman Empire. Chapel Hill, NC. University
of North Carolina, 2001, Retrieved 18 March, 2014 from
http://www.unc.edu/courses/rometech/public/content/survival/Lindsay_Mack/Fod
Preservation.h


35
Appendix 1: Sample Community QUESTIONAIRE
1. Does the climateremainsvarying throughout theyear?
2. Is the connectivity of your villageto themain city good?
3. Arethe sources fromwhere you acquireyour food is
agriculture?
4. For long you have been using these sources?
5. Do you preserve some of thefood/fruits?
6. Will you give motivation for preserving food?
7. Do you prefer techniques frequently to preserve your
food?
8. Whether you liketo learn thistechnique?
9. Do you prefer exact processes of these techniques?
10. Your experiencewith food preservation is good or not?

36
0
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solution
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solution
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solution
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solution
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solution
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SURVEY
YES NO

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