This document discusses traditional and novel methods for food preservation. It outlines 18 different preservation methods including asepsis, high and low temperature processes like pasteurization, sterilization and refrigeration, filtration, carbonation, use of spices/oils, drying, canning, use of salt, sugar and chemicals, acids, irradiation, and fermentation. It also introduces 4 novel preservation methods - ultrasound processing, cold plasma technology, pulse electric heating, and high pressure processing. The document provides brief principles and details for each preservation method.

1. Overview of Food Preservation
Methods along with Novel
Preservation Methods
By,
Dr. Pawase P.A.
MTech, Ph.D. NET (Food Technology)
ICAR JRF, SRF and ASRB NET
Asst. Prof. SCFT, Maldad

2. Different Methods of Food Preservation
1. Asepsis
2. Preservation by high temperature
3. Preservation by low Temperature
4. Filtration
5. Carbonation
6. Preservation by Spice and oil
7. Drying and Dehydration
8. Canning
9. Preservation by salt
10. Preservation by sugar
11. Preservation by chemicals
12. Preservation by acids
13. Preservation by irradiation
14. Fermentation
15. High pressure processing
16. Pulse electric heating
17. Cold plasma technology
18. Ultra sound processing

3. 1. Asepsis :
Principle : Keeping out of microorganism during handling , processing and preservation of foods.
2. Preservation by high tempreature :
i. Pasteurization
ii. Sterilization
iii. Aseptic processing
Principle : It is based on principle of killing of microorganism by denaturation of protein by application
of heat.
3. Preservation by low tempreature:
i. Chilling
ii. Freezing
iii. Cooling
iv. Refrigeration
Principle : By hindering the growth of microorganism by making unfavorable conditions with low temp.

4. 4. Filtration :
Principle : Removal of microorganisms from different pore size filter
5. Carbonation : The process of addition of Co2 into water is called carbonation.
Principle : Making anaerobic condition by application of Co2 with production of carbonic acid.
6. Preservation by using spices and oil :
Principle: By creating anaerobic condition and showing some antimicrobial activity by bioactive compounds of
Spice.
7. Drying and dehydration: By lowering the water activity and reduced the microbial growth.
8. Canning : Killing of spoilage causing microorganism by creating anaerobic condition by application of heat.
9. Preservation by salt : It is based on principle of plasmolysis which leads to lysis of cell wall and excluding
plasma out of cell.
10. Preservation by sugar : It is based on principle of osmosis and which create hypertonic solution due to
due to high solute concentration.

5. 11. Preservation by chemicals
• Sorbic acid
• Benzoic acid
• SO2
• Propionic acid
12. Preservation by acid : Acetic acid , lactic acid . Tartaric acid and citric acid
13. Preservation by irradiation : Cobalt 60 and cesium 137 used as gamma rays most widely used
14. Preservation by fermentation : Pickle, yoghurt , Dahi , Gherkins , sake, miso etc

6. Novel
methods of
food
preservatio
n
Ultra sound
processing
(20-100 Hz)
Cold
plasma
technology
Pulse
electric
heating
(20 to 70
kv /cm)
High
Pressure
Processing
(300 to
900 Mpa)
Novel Methods of food preservation