Food Preservation is thescience which dales with the process of preventing spoilage of food and stored in a fit condition for future use.

1. Welcome
To
Presentation on
Food Preservation

2. Dr. MD. SHOHIDULLAH MIAH
Director & Coordinator
College of Agricultural Sciences
4 Embankment Drive Road, Sector-10 (Off Dhaka-Ashulia Road) Uttara Model Town, Dhaka-1230, Bangladesh. Phone: 896 3523-27, 892 3469-70, 0171 4014933
Fax: 892 2625, info@iubat.edu,
www.iubat.edu
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3. MD. SHAKIL SARKER
10309003
College of Agricultural Sciences
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5. Food Preservation
The science which dales with the process of
preventing spoilage of food and stored in a fit
condition for future use.
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6. Classification of Food
For the purpose of food preservation foods are classified
into three groups . They are …
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7. Importance of Food Preservation
 Increase self-life of food
 Increase food supply
 Year long availability of seasonal food
 Adding verity to diet
 Reducing food preparation time
 Stabilizing food price
 Improve the nutrition of the population
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8. Preservation by delay microbiological
decomposition
Keeping
undesirable
microorganism
from food
Removing
microorganism
from food
Inhabits the
growth of
microorganism
Killing
microorganism
present in food
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9. Principles of food preservation Cont’d…
Preservation by delay self
decomposition of food
Destruction of inactivation of
food enzymes
Prevention of purely chemical
reaction
Prevention of from
insects, Animals, and mechanical
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10. Food preservation
Temporary Permanent
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11. Temporary preservation
 Asepsis
 Low Temperature
 Exclusion of Moisture
 Mild Antiseptics
 Pasteurization
 Exclusion of Air
 Electromagnetic Radiation
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12. Permanent Prevention
1. Sterilization or Processing by Heat
2. Sterilization or Processing Below 100 c
3. Effect of Acidification
4. Use of Steam Under Pressure
a. On Heating at 100 c
b. Intermittent Processing at 100 c
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13. Permanent Prevention Cont’d…
5. Permanent Preservation by Antiseptics
6. Drying
7. Prevention by Fermentation
8. Exclusion of Air
a. Sugar
b. Salt
c. Acetic Acid
d. Chemical Preservatives
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15. Thanks
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