for class eighth

1. REYA KUMAR
Topic :- Food Preservation
Subject: SCIENCE( BIOLOGY)

2. FOOD PRESERVATION
Food preservation
is the process
which involves
preventing the
growth of bacteria,
fungi(such as
yeasts), or other
micro-organisms ,
these all can cause
smell.

3. DRYING
Drying is the food
preservation process
that consists of
removing the food’s
water, which
effectively inhibits the
growth of
microorganisms.
Like: Sun Drying
EXAMPLE :- Drying
chilli in sun

4. Pickling
 Pickling is a method
of preserving food in
an edible anti-
microbial liquid. It’s
being divided into two
groups:-
1) chemical pickling
2) fermentation pickling.

5. Canning
 canning is a method
of preserving food in
which the food
contents are
processed and
sealed in an airtight
container. This
process was used to
preserve meat ,fruit
vegetables, and even
milk. Like:- pressure
canning method

6. FERMENTING
 Fermenting is the
process of
encouraging the
growth of “good
bugs” to inhibit the
“bad bugs” that
can spoil food. It
can be used with
many types of
foods

7. Heat treatment
 Heating to
temperatures which
are sufficient to kill
microorganisms
inside the food is a
method used with
perpetual stews. Milk
is also boiled before
storing to kill many
microorganisms.

8. Preservation using sugar
Sugaring is a food
preservation method
similar to pickling.
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

9. Freezing
Freezing is also one of
the most commonly used
processes, both
commercially and
domestically, for
preserving a very wide
range of foods, including
prepared foods that
would not have required
freezing in their
unprepared state.

10. 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.Like:-
External sealers

11. Cooling
cooling preserves
foods by slowing
down the growth and
reproduction of
micro-organisms and
the action of
enzymes that cause
food to rot.

12. the process is mainly
applied to dairy
products. In this
method, milk is heated
at about 70 °C for 15 to
30 seconds to kill the
bacteria present in it
and cooling it quickly to
10 °C to prevent the
remaining bacteria from
growing.
PASTEURIZATION

13. Thank You