This document discusses various methods for preserving foods, including drying, smoking, salting, pickling, using sugar or syrups, canning, freezing, and refrigeration. It describes each method and provides examples of foods commonly preserved using that method. For instance, drying is used to preserve jerky, powdered milk, dried beans and peas. Smoking is often used for fish and meat. The document emphasizes that food preservation helps ensure convenient access to foods and aids families.

2. What will you do if you have
abundant supply of this fruit?

4. Basic Food
Preservation
Techniques
Prepared by: Joan M. Codoy

5. Objectives:
At the end of the lesson students will be able to:
• Identify the different methods of food
preservation;
• Apply the basic food preservation methods to
fruits, veggies, meat and fish;
• Relate the methods of food preservation to real
life context;and
• Appreciate the importance of food preservation

6. Introduction
Mercury’s name has nothing to do with
the liquid metal, since this planet was
named after the Roman messenger god

7. PAPAYA
Despite being red,
Mars is actually a
very cold place
COCONUT
Saturn is composed
mostly of hydrogen
and helium
LEMON
Neptune is the
farthest planet from
the Sun
Table of Contents

8. Whoa!
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9. BASED ON THEIR
PERISHABILITY, FOODS MAY
BE CLASSIFIED AS FOLLOW:

10. 1. Perishable Foods
Those that spoil
readily like fish,
meat, poultry,
ripe.succulent ftuits
and leafy
vegetables.

11. 2. Semi-perishable Foods
Those that can keep
for a limited period
of time like
onions,garlic,
eggs,and root crops.

12. 3. Relatively Nonperishable
Foods
Those that keep for almost
unlimited period of time
like rice,dried mature
beans, mature corns and
many mature nuts and dry
legumes.

13. • Food preservation is
important from the
standpoint of
convenience.
• The family is greatly
helped by the availability
of well-preserved foods in
convenient forms easily
and compactly stored
Significance
of Food
Preparation

14. Curing Ingredients and Their Function

15. 1. Salt
• Is the primary ingredients
used in meat curing. It
makes upthe bulk of the
curing mixture because it
is not only a good
preservative but it
provides the most
desirable flavor.

16. 2. Sugar
• Is the secondary
ingredient in the curing
formula which interacts
the astringent quality of
salt. It enhances the
flavor of the product.

17. 3. Nitrates
• Are color fixation agents or
substances responsible for
the development of the
proper color in cured meat
products.

18. 4. Ascorbic Acid
• These substances
speed up curing
reaction.
• Phosphate are
used to increase
the water holding
and binding
capacity.

19. 5. Vinegar
• Is added to flavor but it
also has some
antiseptic value.
• Therefore aids in
prolonging the shelf
life of the finished
products.

20. 6. Spices
• Although the flavoring
materials are naturally
prescribed in many foodstuff,
palatability is further
enhanced by the addition of
various substances, though
lacking in nutritional value,
stimulate the flow of digestive
secretion thereby materially
digestion.

21. 7. Binders, Fillers, Emulsifiers
• Do not cause any
radical change in
the quality of the
product and in
some causes
actually improved
its
characteristics.

22. Deterioration and Spoilage of Foods
• To preserve foods, we
must cope with their
spoilage, and to cope
with spoilage, we must
know what causes it and
how it is brought about.

23. Methods in Food
Preservation

24. 1. Drying
• Is the first known methods of
preserving foods. The principle
involved is the reduction of the water
content in a food to such a degree as
to prevent it from spoiling.
• Examples of dried foods are jerky,
powdered milk, dried beans and
peas, potatoes in a box, dried fruits
and vegetables, pasta, and rice.

26. 2. Smoking
• This process of preserving is
usually used with fish and
meat.
• The material is first salted
and exposed to smoke
produced by slow burning
sawdust or shavings of one
of the Phillipine woods like
camachile, guava or
tamarind.

27. 3. Salting
• This method is one of the
first known and practice
here.It is used both with
animal and vegetable foods.
• The salt draws out the water
content of the food and
enters the tissues, thus
making the food firmer and
preventing decay.

29. 4. Pickling
• Is applicable to foods
that do not have
much taste.
• Vinegar and
condiments serve as
preserving materials
and give delicious
flavor and odor to
the food.

30. 5. Sugar
• Syrup in a
concentrated form
acts as a
preservatives and
food products can
be preserved either
dry or syrup which is
made by dissolving
the sugar in the
water.

31. 6. Canning
• Is the method of heating the
food and sealing it in an air-
tight container.
• Canning is the method that
can be used with success
with the widest variety of
foods. The advantages of
canning is that food can keep
long and is always ready to
be used.

33. 7. Freezing
• Is the simplest
way to preserve
food and the
most natural
although not
the cheapest.

36. 8. Refrigeration
• Refrigeration helps
in preserving fruits
and vegetables by
storing at low
temperatures to slow
down decay and
natural metabolic
processes.

38. Assessment:
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39. Application:
Drying Smoking Salting Sugar Canning Freezing
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Group Activity:
In the matrix below, list down at least 3 examples of each methods
of food preservation. Do it in your respective groups.

40. Research in advance the
new trends in food
preservation.
Assignment:

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