Food preservation
•Download as DOCX, PDF•
3 likes•637 views
Food preservation aims to prevent spoilage using various techniques. Factors that cause spoilage include microorganisms, insects, chemical reactions, and physical changes. Preserving food provides many advantages such as improving nutrition, making foods available year-round, saving resources, preventing waste, and helping families prepare for emergencies. Common preservation methods are removing microbes, controlling temperature, drying, high heat treatments, adding chemicals, preventing microbe entry, and combining methods. Specific techniques like drying, salting, and pickling inhibit spoilage by reducing moisture content or acidity.
Report
Share
Report
Share
Recommended
HELE 6 CHAPTER 2 LESSON 1
Food preservation is the process of preparing food for future use by preventing spoilage. Food processing applies techniques to protect food from undesirable changes, while food spoilage refers to changes that must be prevented. Food preservation prevents microorganisms, enzymes, oxidation reactions, pests, and mechanical damage from causing food to deteriorate and become unfit for consumption. Preserving food solves problems of inadequate supply and waste, allows foods from different seasons and regions to be available year-round, encourages agricultural development, and provides income and business opportunities.
HELE 6 CHAPTER 2 LESSON 2
This document outlines several methods of food preservation including drying, salting, freezing or refrigeration, canning, using natural preservatives, fermentation, pickling, and smoking. Drying and salting are some of the oldest preservation methods that remove moisture from food to inhibit microbial growth. Modern techniques like freezing, refrigeration, and canning use cold temperatures or sealed containers to preserve foods. Fermentation, pickling, and smoking also help prevent spoilage through chemical processes or antibacterial properties.
Food spilage and wastage(science)
This document discusses food spoilage and methods of food preservation. It defines food spoilage as undesirable changes that make food unfit for human consumption. These changes can include discoloration, smells, inconsistent textures. Factors that cause spoilage include enzymes, chemical reactions, microorganisms, insects, and rodents. Food preservation aims to prevent spoilage by inhibiting microorganism growth through techniques like drying, heating, cooling, adding preservatives, or irradiation. The document outlines various preservation methods and their principles.
Ppt dlp 16 he-6
The document discusses various methods of food preservation such as heating, freezing, drying, fermentation, and use of chemicals. It provides examples of each preservation method and how they work to prevent spoilage by inhibiting bacterial growth. Students are then assigned group work and an individual assignment to research and propose a food preservation process.
Biochemical change caused by microorganisms
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
Food Spoilage and Importance of Food Preservation
Food preservation prevents or slows spoilage through various methods that stop microorganisms, enzymes, and other causes of food deterioration. It extends the shelf life of food so it can be consumed later or exported elsewhere. Preserving food ensures a steady supply year-round, stimulates agriculture by encouraging crop production, and provides income through selling preserved goods or starting preservation businesses.
Grade 6 hele food preservation
Food preservation prevents spoilage by controlling conditions that allow microorganisms to grow. It retains nutrients and quality, increases income, and makes food available year-round to support economic development. The main methods are drying, which removes moisture either naturally under the sun or artificially using heated air devices, and drying under the sun where salted food is placed in the open air.
Food preservatives
This document discusses food preservatives and preservation methods. It introduces the topic of food preservatives, which are used to prevent the growth of microorganisms and decay of food to extend shelf life. Some key preservation methods mentioned include physical techniques like chilling, freezing, and drying; chemical methods like using benzoic acid, sulfur dioxide, and antioxidants; and biological fermentation. The principles of preservation are inhibiting microbes, protecting against decomposition, and preventing mechanical and pest damage. Food preservation provides benefits like reducing waste, maintaining quality and nutrients, and making foods available year-round, though some techniques may impact taste or nutrition.
Recommended
HELE 6 CHAPTER 2 LESSON 1
Food preservation is the process of preparing food for future use by preventing spoilage. Food processing applies techniques to protect food from undesirable changes, while food spoilage refers to changes that must be prevented. Food preservation prevents microorganisms, enzymes, oxidation reactions, pests, and mechanical damage from causing food to deteriorate and become unfit for consumption. Preserving food solves problems of inadequate supply and waste, allows foods from different seasons and regions to be available year-round, encourages agricultural development, and provides income and business opportunities.
HELE 6 CHAPTER 2 LESSON 2
This document outlines several methods of food preservation including drying, salting, freezing or refrigeration, canning, using natural preservatives, fermentation, pickling, and smoking. Drying and salting are some of the oldest preservation methods that remove moisture from food to inhibit microbial growth. Modern techniques like freezing, refrigeration, and canning use cold temperatures or sealed containers to preserve foods. Fermentation, pickling, and smoking also help prevent spoilage through chemical processes or antibacterial properties.
Food spilage and wastage(science)
This document discusses food spoilage and methods of food preservation. It defines food spoilage as undesirable changes that make food unfit for human consumption. These changes can include discoloration, smells, inconsistent textures. Factors that cause spoilage include enzymes, chemical reactions, microorganisms, insects, and rodents. Food preservation aims to prevent spoilage by inhibiting microorganism growth through techniques like drying, heating, cooling, adding preservatives, or irradiation. The document outlines various preservation methods and their principles.
Ppt dlp 16 he-6
The document discusses various methods of food preservation such as heating, freezing, drying, fermentation, and use of chemicals. It provides examples of each preservation method and how they work to prevent spoilage by inhibiting bacterial growth. Students are then assigned group work and an individual assignment to research and propose a food preservation process.
Biochemical change caused by microorganisms
The microorganisms (although invisible) are present in the soil, water, air, and even in and on our bodies. Therefore, they can enter the food and grow rapidly if conditions are suitable for their growth and multiplication. This can lead to food spoilage that brings a disagreeable alteration in a normal state of food making it unsuitable for human consumption or industrial uses. Spoilage of food can also cause wastage of food due to deterioration and can reduce the nutritive value of food.
Food Spoilage and Importance of Food Preservation
Food preservation prevents or slows spoilage through various methods that stop microorganisms, enzymes, and other causes of food deterioration. It extends the shelf life of food so it can be consumed later or exported elsewhere. Preserving food ensures a steady supply year-round, stimulates agriculture by encouraging crop production, and provides income through selling preserved goods or starting preservation businesses.
Grade 6 hele food preservation
Food preservation prevents spoilage by controlling conditions that allow microorganisms to grow. It retains nutrients and quality, increases income, and makes food available year-round to support economic development. The main methods are drying, which removes moisture either naturally under the sun or artificially using heated air devices, and drying under the sun where salted food is placed in the open air.
Food preservatives
This document discusses food preservatives and preservation methods. It introduces the topic of food preservatives, which are used to prevent the growth of microorganisms and decay of food to extend shelf life. Some key preservation methods mentioned include physical techniques like chilling, freezing, and drying; chemical methods like using benzoic acid, sulfur dioxide, and antioxidants; and biological fermentation. The principles of preservation are inhibiting microbes, protecting against decomposition, and preventing mechanical and pest damage. Food preservation provides benefits like reducing waste, maintaining quality and nutrients, and making foods available year-round, though some techniques may impact taste or nutrition.
Food preservation
This document discusses various methods for preserving food, including drying, fermentation, pickling, canning, refrigeration, freezing, and pasteurization. It explains key processes like dehydration, freeze-drying, curing, and sterilization. The document also covers specific preservation techniques such as sun drying, various types of commercial drying methods, and the use of edible coatings. Food spoilage through biological, chemical and physical changes is also addressed.
Food preservation
This document discusses various methods for preserving food, including drying, fermentation, curing, pickling, canning, refrigeration, freezing, and pasteurization. It explains key processes like fermentation, where carbohydrates are converted to carbon dioxide and alcohol by yeast or bacteria. The document also outlines different types of drying methods and their purposes, such as removing water from foods to inhibit microorganism growth. Overall, the document provides an overview of common food preservation techniques and how they help prevent spoilage from biological, chemical, and physical changes.
FOOD PRESERVATION
A process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved.
When you keep fruits, vegetables or left over dal in the
refrigerator or in a cool place, will this be called food preservation? No, because you can store fruits and vegetables or left over dal in this state for a few days only
Food Preservation
Food preservation is the process of preparing food for future use by preventing its spoilage through techniques that protect or minimize undesirable changes in food. Spoilage of food has to be minimized and prevented so that it would not be wasted and preventing spoilage ensures keeping the quality of food.
Food preservation
Food preservation prevents spoilage by inhibiting microorganism growth through methods like freezing, drying, pickling, canning, and smoking. It has advantages like preventing spoilage, retaining nutrients, and making food available year-round. Common preservation methods include freezing, drying, sugar preservation, pickling using vinegar or brine, canning in airtight containers with heat, and smoking meats over low heat. Many foods can be preserved including fruits, vegetables, meat, and milk.
Food preservation nagamani
This document discusses food preservation, including its definition, objectives, causes of food spoilage, factors affecting food spoilage, principles of food preservation, and classification of foods based on perishability. The key points are:
- Food preservation aims to prevent spoilage, contamination, and nutrient loss to extend the shelf life of foods. It includes methods like drying, refrigeration, fermentation, canning, and adding preservatives.
- The objectives of food preservation are to remove unwanted matter, ensure safety, enhance digestibility, flavor and texture, minimize nutrient loss, and extend shelf life.
- Factors that cause food spoilage include microbial growth, chemical reactions within foods, inappropriate temperatures, moisture changes
Lecture 6 food preservation
This document discusses food preservation methods. It begins by defining food preservation as retaining food over time without contamination or loss of quality. It then categorizes foods as perishable, semi-perishable, or shelf stable. The principles and importance of food preservation are outlined, including inhibiting microorganisms and protecting against spoilage. Various preservation techniques are described, such as bactericidal methods like cooking, canning, and irradiation, and bacteriostatic methods including drying, freezing, and pickling. Common preservation methods like bottling, canning, pickling, drying, and freezing are also listed.
Importance of food preservation
This document describes importance of food preservation.
It clears basic concepts regarding factors responsible for food spoiling and importance of preserving food products
Food preservation in warm countries
This document discusses various methods for food preservation in warm climates. It describes creating an evaporative cooler using terra cotta pots to keep food fresh. It also discusses reducing threats like light, heat, oxygen, and moisture through dehydrating and vacuum sealing food, canning in mason jars or mylar bags with oxygen absorbers, freezing food while vacuum sealed, and storing in cool dry places like root cellars. The key is to minimize factors that damage food to allow storage for several years.
Principles of food preservation_ Dr. Sonia
This document discusses principles and methods of food preservation. The main objectives of food preservation are to remove unwanted matter, make food safe for consumption, and extend shelf life. Basic principles include preventing microbial growth through techniques like refrigeration, freezing, drying, heating or adding preservatives. Common methods are physical (e.g. cooling, heating), chemical (e.g. adding salts, acids) and biological (e.g. fermentation). The goal is to inhibit spoilage using a combination of preservation techniques.
Food microbiology Theory Lec.1
This document provides an overview of food microbiology. It defines microbiology and food microbiology, explaining that food microbiology focuses on the microbial ecology of foods, including spoilage, fermentation, and foodborne illness. The document outlines why food microbiology is studied, how microorganisms interact with foods, and the various ways microorganisms can manifest themselves in foods. It also provides a brief history of microbiology in food and discusses food spoilage and the main causes and sources of microorganisms in foods.
Chemical changes caused by microorganisms in foods
This document summarizes the chemical changes caused by microorganisms in foods. It discusses how microorganisms break down the main organic compounds in foods - proteins, carbohydrates, lipids, and pectic substances. Microbes hydrolyze proteins into amino acids using enzymes, which can cause putrefaction and development of unpleasant odors. Carbohydrates undergo various types of fermentation by different microbes to produce alcohols, acids, and gases. Lipids are hydrolyzed into fatty acids and glycerol, potentially leading to rancidity. Pectin is degraded into simpler subunits like galacturonic acid and methanol. Overall, the document outlines the key microbial degradation pathways for major
Method of Home Food Preservation
The document describes 15 different methods for preserving food: 1) drying, 2) refrigeration, 3) freezing, 4) vacuum packing, 5) salting/curing, 6) canning and bottling, 7) smoking, 8) using artificial food additives, 9) jellying, 10) irradiation, 11) high pressure processing, 12) burying in the ground, 13) biopreservation through adding beneficial bacteria, 14) pickling through brines/vinegars or fermentation, and 15) addition of lye. These methods preserve food through various means such as reducing water activity, slowing bacterial growth, stripping oxygen needed for bacterial survival, and adding substances that inhibit microbial growth.
Food preservation
This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, waxing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like anchovies and raisins, salted fish, vacuum packed nuts and dried foods, frozen meats and vegetables, pasteurized milk and juices, and smoked meats and fruits.
Class 1 Preservatives vs. Class 2 Preservatives
It so happens, that no matter whatever “healthy” packaged food you go for, there are is a greater chance of you consuming a lot more than the food of your interest. Although, preservatives are not all bad and some are even necessary for certain products, how do you as a consumer avoid the harmful ones?
dinkars presentation on food and food processing.
This document provides an introduction to food science and the basic composition of food. It discusses the main macronutrients (carbohydrates, proteins, fats, water), fiber, and how the body uses these nutrients. Carbohydrates are divided into simple and complex categories. The roles and sources of dietary fiber are explained. Overall, the document outlines the nutritional, technological, and safety aspects of food as an introduction for food safety regulators.
Loss of nutrients
This document discusses the effects of various food processing methods on nutrients. It explains that while processing helps preserve foods, it can also negatively impact nutrients. Pasteurization, frying, fermentation, baking and other methods are outlined. For each, specific nutrients that may be reduced are identified, such as iodine with pasteurization or vitamin A with frying. The document provides a high-level overview of how common food processing techniques can impact the nutritional content of foods.
Canning - A Preservation process
Canning is the process of sealing foods in containers and sterilizing them through heat to allow for long storage. It was invented in France in 1804 by Appert and involves selecting high quality fresh fruits and vegetables, washing, cutting, blanching, filling containers, exhausting air, sealing, heat processing, cooling, and storing in a cool, dry place. The multi-step process preserves foods by killing microorganisms and preventing recontamination.
Principles and methods of food preservation
The document discusses industrial and food microbiology, with a focus on principles and methods of food preservation and sanitation. It describes how food preservation prevents spoilage through various traditional and modern methods, including drying, refrigeration, fermentation, canning, pasteurization, freezing, irradiation, and chemical additions. The key methods discussed are drying, use of low/high temperatures, asepsis, removal of microorganisms, chemical preservatives like salt and sugar, and packaging technologies. Classification systems for preservation factors and methods are also presented based on their mode of action, such as inactivation, inhibition of microbial growth, or restricting access of microbes to the food product.
Food preservation and additives ppt
The document discusses various methods of food preservation including preservation by high temperature. It describes pasteurization as applying heat to destroy pathogens and spoilage microorganisms, inactivating enzymes, and reducing spoilage microorganisms. Pasteurization temperatures and times are provided for different foods like milk. While pasteurization reduces microbes, it does not sterilize food so additional preservation methods are needed to extend shelf life.
Methods of food preservation
Methods of food preservation, physical methods of food preservation, chemical methods of food preservation
More Related Content
What's hot
Food preservation
This document discusses various methods for preserving food, including drying, fermentation, pickling, canning, refrigeration, freezing, and pasteurization. It explains key processes like dehydration, freeze-drying, curing, and sterilization. The document also covers specific preservation techniques such as sun drying, various types of commercial drying methods, and the use of edible coatings. Food spoilage through biological, chemical and physical changes is also addressed.
Food preservation
This document discusses various methods for preserving food, including drying, fermentation, curing, pickling, canning, refrigeration, freezing, and pasteurization. It explains key processes like fermentation, where carbohydrates are converted to carbon dioxide and alcohol by yeast or bacteria. The document also outlines different types of drying methods and their purposes, such as removing water from foods to inhibit microorganism growth. Overall, the document provides an overview of common food preservation techniques and how they help prevent spoilage from biological, chemical, and physical changes.
FOOD PRESERVATION
A process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved.
When you keep fruits, vegetables or left over dal in the
refrigerator or in a cool place, will this be called food preservation? No, because you can store fruits and vegetables or left over dal in this state for a few days only
Food Preservation
Food preservation is the process of preparing food for future use by preventing its spoilage through techniques that protect or minimize undesirable changes in food. Spoilage of food has to be minimized and prevented so that it would not be wasted and preventing spoilage ensures keeping the quality of food.
Food preservation
Food preservation prevents spoilage by inhibiting microorganism growth through methods like freezing, drying, pickling, canning, and smoking. It has advantages like preventing spoilage, retaining nutrients, and making food available year-round. Common preservation methods include freezing, drying, sugar preservation, pickling using vinegar or brine, canning in airtight containers with heat, and smoking meats over low heat. Many foods can be preserved including fruits, vegetables, meat, and milk.
Food preservation nagamani
This document discusses food preservation, including its definition, objectives, causes of food spoilage, factors affecting food spoilage, principles of food preservation, and classification of foods based on perishability. The key points are:
- Food preservation aims to prevent spoilage, contamination, and nutrient loss to extend the shelf life of foods. It includes methods like drying, refrigeration, fermentation, canning, and adding preservatives.
- The objectives of food preservation are to remove unwanted matter, ensure safety, enhance digestibility, flavor and texture, minimize nutrient loss, and extend shelf life.
- Factors that cause food spoilage include microbial growth, chemical reactions within foods, inappropriate temperatures, moisture changes
Lecture 6 food preservation
This document discusses food preservation methods. It begins by defining food preservation as retaining food over time without contamination or loss of quality. It then categorizes foods as perishable, semi-perishable, or shelf stable. The principles and importance of food preservation are outlined, including inhibiting microorganisms and protecting against spoilage. Various preservation techniques are described, such as bactericidal methods like cooking, canning, and irradiation, and bacteriostatic methods including drying, freezing, and pickling. Common preservation methods like bottling, canning, pickling, drying, and freezing are also listed.
Importance of food preservation
This document describes importance of food preservation.
It clears basic concepts regarding factors responsible for food spoiling and importance of preserving food products
Food preservation in warm countries
This document discusses various methods for food preservation in warm climates. It describes creating an evaporative cooler using terra cotta pots to keep food fresh. It also discusses reducing threats like light, heat, oxygen, and moisture through dehydrating and vacuum sealing food, canning in mason jars or mylar bags with oxygen absorbers, freezing food while vacuum sealed, and storing in cool dry places like root cellars. The key is to minimize factors that damage food to allow storage for several years.
Principles of food preservation_ Dr. Sonia
This document discusses principles and methods of food preservation. The main objectives of food preservation are to remove unwanted matter, make food safe for consumption, and extend shelf life. Basic principles include preventing microbial growth through techniques like refrigeration, freezing, drying, heating or adding preservatives. Common methods are physical (e.g. cooling, heating), chemical (e.g. adding salts, acids) and biological (e.g. fermentation). The goal is to inhibit spoilage using a combination of preservation techniques.
Food microbiology Theory Lec.1
This document provides an overview of food microbiology. It defines microbiology and food microbiology, explaining that food microbiology focuses on the microbial ecology of foods, including spoilage, fermentation, and foodborne illness. The document outlines why food microbiology is studied, how microorganisms interact with foods, and the various ways microorganisms can manifest themselves in foods. It also provides a brief history of microbiology in food and discusses food spoilage and the main causes and sources of microorganisms in foods.
Chemical changes caused by microorganisms in foods
This document summarizes the chemical changes caused by microorganisms in foods. It discusses how microorganisms break down the main organic compounds in foods - proteins, carbohydrates, lipids, and pectic substances. Microbes hydrolyze proteins into amino acids using enzymes, which can cause putrefaction and development of unpleasant odors. Carbohydrates undergo various types of fermentation by different microbes to produce alcohols, acids, and gases. Lipids are hydrolyzed into fatty acids and glycerol, potentially leading to rancidity. Pectin is degraded into simpler subunits like galacturonic acid and methanol. Overall, the document outlines the key microbial degradation pathways for major
Method of Home Food Preservation
The document describes 15 different methods for preserving food: 1) drying, 2) refrigeration, 3) freezing, 4) vacuum packing, 5) salting/curing, 6) canning and bottling, 7) smoking, 8) using artificial food additives, 9) jellying, 10) irradiation, 11) high pressure processing, 12) burying in the ground, 13) biopreservation through adding beneficial bacteria, 14) pickling through brines/vinegars or fermentation, and 15) addition of lye. These methods preserve food through various means such as reducing water activity, slowing bacterial growth, stripping oxygen needed for bacterial survival, and adding substances that inhibit microbial growth.
Food preservation
This document discusses various methods for preserving food, including bottling, canning, pickling, drying, salting, vacuum packing, cooling, freezing, waxing, pasteurization, smoking, and boiling. These preservation methods work by killing microorganisms, removing moisture, or preventing air exposure to slow spoilage and allow food to last longer or be consumed out of season. Common preserved foods mentioned include pickled vegetables and fruits, dried foods like anchovies and raisins, salted fish, vacuum packed nuts and dried foods, frozen meats and vegetables, pasteurized milk and juices, and smoked meats and fruits.
Class 1 Preservatives vs. Class 2 Preservatives
It so happens, that no matter whatever “healthy” packaged food you go for, there are is a greater chance of you consuming a lot more than the food of your interest. Although, preservatives are not all bad and some are even necessary for certain products, how do you as a consumer avoid the harmful ones?
dinkars presentation on food and food processing.
This document provides an introduction to food science and the basic composition of food. It discusses the main macronutrients (carbohydrates, proteins, fats, water), fiber, and how the body uses these nutrients. Carbohydrates are divided into simple and complex categories. The roles and sources of dietary fiber are explained. Overall, the document outlines the nutritional, technological, and safety aspects of food as an introduction for food safety regulators.
Loss of nutrients
This document discusses the effects of various food processing methods on nutrients. It explains that while processing helps preserve foods, it can also negatively impact nutrients. Pasteurization, frying, fermentation, baking and other methods are outlined. For each, specific nutrients that may be reduced are identified, such as iodine with pasteurization or vitamin A with frying. The document provides a high-level overview of how common food processing techniques can impact the nutritional content of foods.
Canning - A Preservation process
Canning is the process of sealing foods in containers and sterilizing them through heat to allow for long storage. It was invented in France in 1804 by Appert and involves selecting high quality fresh fruits and vegetables, washing, cutting, blanching, filling containers, exhausting air, sealing, heat processing, cooling, and storing in a cool, dry place. The multi-step process preserves foods by killing microorganisms and preventing recontamination.
Principles and methods of food preservation
The document discusses industrial and food microbiology, with a focus on principles and methods of food preservation and sanitation. It describes how food preservation prevents spoilage through various traditional and modern methods, including drying, refrigeration, fermentation, canning, pasteurization, freezing, irradiation, and chemical additions. The key methods discussed are drying, use of low/high temperatures, asepsis, removal of microorganisms, chemical preservatives like salt and sugar, and packaging technologies. Classification systems for preservation factors and methods are also presented based on their mode of action, such as inactivation, inhibition of microbial growth, or restricting access of microbes to the food product.
What's hot (20)
Chemical changes caused by microorganisms in foods
Chemical changes caused by microorganisms in foods
Similar to Food preservation
Food preservation and additives ppt
The document discusses various methods of food preservation including preservation by high temperature. It describes pasteurization as applying heat to destroy pathogens and spoilage microorganisms, inactivating enzymes, and reducing spoilage microorganisms. Pasteurization temperatures and times are provided for different foods like milk. While pasteurization reduces microbes, it does not sterilize food so additional preservation methods are needed to extend shelf life.
Methods of food preservation
Methods of food preservation, physical methods of food preservation, chemical methods of food preservation
METHODS OF FOOD PRESERVATIONS FOOD SAFETY ISSUES
Food preservation ,any number of methods by which food is kept from spoilage after harvest. Such practices date to prehistoric times .
Among the oldest methods of preservations are drying ,refrigeration , & fermentation.
Modern methods inclues canning, pasteurization ,freezing, irradiation, & the addition of chemicals.
Advances in packaging marterials have played an important role in modern food preservation .
2.16-Food-preservation-converted.pdf
Food preservation is the process of treating and handling food to prevent spoilage and allow for longer storage. It prevents foodborne illness and increases the availability of foods. Traditional methods include drying, smoking, cooking, pickling, and salting. Modern industrial methods include pasteurization, vacuum packing, irradiation, and high-pressure processing. Common techniques are drying foods to remove water, smoking or salting meat and fish, cooking vegetables, and bottling or canning foods using heat to kill microorganisms.
microbiology presentation.pptx
WHAT IS SPOILAGE? • Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced OR • Any change which renders a product unacceptable for human consumption. • Complex event in which a combination of microbial and biochemical activities may interact. • One of the major reason that led to preservation.
FACTORS DETERMINING THE SPOILAGE • Microbial colonization depends on – characteristics of product – The way processed – The way stored • Factors are characterized into four: – Intrinsic parameters – Extrinsic parameters – Modes of preservation and processing – Implicit parameters
INTRINSIC PARAMETERS • Physical, chemical and structural properties. • Inherent in the food itself. • Important factors include water activity, acidity, redox potential, available nutrients and natural antimicrobial substances. EXTRINSIC PARAMETERS • Factors in the environment where food is stored • Temperature, humidity and atmosphere conditions.
MODES OF PRESERVATION AND PROCESSING • Physical or chemical treatment • Change characteristics of food product • Determine the micro flora associated with the product IMPLICIT PARAMETERS OR MICROBIAL INTERFERENCE • These are the result of the development of synergistic or antagonistic microbes • It can be said as the destruction of one organism by another species releasing H2 O2 , bacteriocin and other di-acetyl compounds.
• Synergistic: Production or availability of essential nutrients due to the growth of certain organisms, which allow the growth of another group which were otherwise unable to grow. • Antagonistic : Competition for essential nutrients, changes in pH value or redox potential or formation of antimicrobial substances.
TYPES OF SPOILAGE Two types of Spoilage: • Microbial spoilage • Non- Microbial Based on rate of spoilage: • Highly perishable – Meat, fish, poultry, eggs, milk, most fruits and vegetables. • Semi perishable – Potatoes, some apple varieties, nutmeats • Stable or non-perishable – Sugar, flour, dry beans
SPOILAGE OF FRUITS AND VEGETABLES • The organism responsible for taints are acid tolerant bacteria: – Lactobacillus spp. • Deterioration can be caused by action of animals, birds, bruising, wounding, cutting, freezing, dessication or other mishandling and growth of microorganisms; environmental conditions, contact with spoiled foods. • Microbial spoilage maybe due to: – Plant pathogens acting on stems, leaves, flowers or roots – Saprophytic organisms
• Types of spoilages: – Bacterial soft rot • Caused by Erwinia carotovora, ferment pectins • Pseudomonas marginalis, Bacillus and Clostridium cause water soaked appearance, a soft, mushy consistency and bad odour. – Anthracnose • Caused by Collectotrichum lindemuthianum. • Spotting of leaves and fruits – Black mold rot • Caused by Aspergillus niger • Dark brown to black masses of spores of the mold termed as smut
• Rhizopus soft rot – Caused by species of Rhizopus – Soft and mu
Principles-of-Food-Preservation (1).pdf
This document outlines principles of food preservation, including microbiological principles. It discusses various methods of preservation like asepsis, removal of microorganisms, maintenance of anaerobic conditions, use of temperature, drying, chemical preservatives, and combinations of methods. It explains how these methods work to delay microbial decomposition by hindering microbial growth or killing microorganisms. It also discusses principles like preventing enzymatic and chemical degradation of foods during preservation.
Food Preservation An Introduction
Food is a very basic requirement for human survival. Food preservation is treating foods to delay its deterioration. It employs any technique to keep food from spoilage after harvest or slaughter. The main idea behind all methods of food preservation is to slow down the activity of disease causing bacteria or kill the bacteria altogether. Understanding the effects of each preservation method on foods is critical in food processing.. In this paper, concepts related to food preservation are discussed. Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Preservation: An Introduction" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-5 , August 2019, URL: https://www.ijtsrd.com/papers/ijtsrd25319.pdfPaper URL: https://www.ijtsrd.com/engineering/food-engineering/25319/food-preservation-an-introduction/matthew-n-o-sadiku
Fast food
Fast food often contains high levels of refined sugar, white flour, trans fat, polyunsaturated fat, salts, sodium and food additives while lacking in proteins, vitamins and fibers. Some common fast foods like chicken burgers, fries and milkshakes were listed along with their calorie and nutrient contents. Fast food can become contaminated from various ingredients like flour, vegetables, raw meats and dressings through microorganisms entering from internal or external sources. Bacteria, yeasts and molds are common microbes that can cause fast food spoilage if the food is not properly preserved through methods like boiling, drying, use of preservatives, freezing or canning. Factors like nutrients, temperature, packaging and
Food spoilage1
Food spoilage occurs when bacteria, fungi or other microorganisms contaminate and deteriorate food, making it unsafe for human consumption. Preventing spoilage involves various preservation methods like refrigeration, freezing, salting, sugaring and canning which inhibit microbial growth and slow chemical changes in foods. One third of the world's food is lost to spoilage each year, so effective preservation helps reduce food waste and ensure a safe, nutritious food supply.
Food hygiene
This document discusses food hygiene and safety. It covers (1) the importance of protecting food from contamination and preventing bacterial growth, (2) the costs of poor food hygiene like food poisoning outbreaks and fines, (3) the benefits of good hygiene like satisfied customers and compliance with regulations, and (4) bacteria and the requirements for their growth. It also discusses high risk foods, food poisoning prevention, and the importance of personal hygiene for food handlers.
Food hygiene
This document discusses food hygiene and safety. It covers the importance of protecting food from contamination, preventing bacterial growth, destroying harmful bacteria through cooking. Poor food hygiene can lead to food poisoning outbreaks and legal issues. Good hygiene practices like proper food handling and storage help comply with regulations and reduce waste. Bacteria growth is favored between 5-60 degrees C so food must be kept out of this temperature danger zone. Personal hygiene for food handlers is also essential to prevent contamination.
Food preservation
The document discusses principles of food preservation. It describes various methods used to preserve foods including physical techniques like heat and radiation that control microbial growth, chemical techniques like using salt, sugar, and preservatives to retard microbial action, and biological techniques like fermentation. It explains factors that affect microbial spoilage like pH, moisture content, temperature, and relative humidity. Various preservation methods are outlined in detail like canning, pasteurization, drying, freezing, smoking, and use of chemical preservatives. Both advantages and disadvantages of different techniques are presented. The overall aim of food preservation is to eliminate or reduce microbes and enzymes through controlling various intrinsic and extrinsic factors to increase shelf life and availability of foods.
Preservatives in fruits and Vegetables (Chemical and physical, Canning in det...
The chemicals when added interfere with the cell membrane of the microorganisms, their enzyme activity or their genetic mechanisms. They also act as antioxidants. The common chemical preservatives permitted are
1. Benzoic acid (including benzoates) Sodium benzoate is a salt of benzoic acid and is used in preservation of colored fruit juices and squashes
2. Sulphur dioxide (including sulphites): Potassium meta-bi-sulphite is used as a source of sulphur dioxide when it is added to the juice or squash. When used in fruits with deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence in such cases benzoic acid is desirable.
3. Organic acids and their salts: Foods can be preserved by adding lactic, acetic, propionic, citric acids and their salts. Nitrates and nitrite compounds are used to preserve meat and fish products. It gives desirable colour, flavor and discourages the growth of micro-organ-isms. It also prevents toxin formation by the microorganisms in food.
PROCESS
Selection of fruits and vegetables
(i) Fruits and vegetables should be absolutely fresh.
(ii) Fruits should be ripe, but firm, and uniformly mature. Over-ripe fruits should be rejected because they are infected with microorganisms and give a poor quality product. Unripe fruits should be rejected because they generally shrivel and toughen on canning.
(iii) All vegetables except tomatoes should be tender.
(iv)Tomatoes should be firm, fully ripe and of deep red colour.
(v) Fruits and vegetables should be free from dirt. (vi) They should be free from blemishes, insect damage or mechanical injury.
INTRODUCTION
Canning is defined as preservation of foods in hermetically sealed containers and usually implies heat treatment as the principal factor in prevention of spoilage.
Canning was invented by Nicholas Appert in 1910 so also termed as Appertization.
Foods that are canned
Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8. This large group is commonly referred to as the low acid group.
Acid foods: With pH values between 4.5 and 3.7. Fruits such as pear, oranges, apricots and tomatoes fall in this class.
High acid foods: Such as pickled products and fermented foods. The pH values range from 3.7 down to 2.3, also Jams and Jellies are in this classification.
PRINCIPLE OF CANNING
Destruction of spoilage microorganism within a container by means of heat.
Food Preservation
The document discusses various methods of food preservation, including drying, commercial drying methods like freeze-drying and osmotic drying, curing using salt and drying, fermentation, pickling using vinegar, using edible coatings, canning which involves heating sealed containers, refrigeration, freezing, and pasteurization which heats liquids to kill microorganisms. It also covers types of food spoilage from biological, chemical and physical changes and how different preservation methods address these changes.
Report PPT.pptx
This document discusses food deterioration and preservation. It defines food deterioration as losses in organoleptic desirability, nutritional value, safety, and aesthetic appeal due to factors like microbial growth, enzymatic activity, chemical reactions, and physical changes. Accurate shelf life estimates and various preservation methods are important to prevent deterioration. Common preservation methods include controlling microorganisms through heat, cold, drying, acid, sugar, salt, smoke, atmosphere composition, chemicals, and radiation. Enzymes can also be controlled by heat, cold, drying, and chemicals.
role of chemistry in food processing and preservation
This document discusses the role of food chemistry in food preservation and processing. It explains that food chemistry deals with studying the chemical processes involved in both the biological and non-biological components of foods. These chemical processes determine properties like nutrition, taste, texture and shelf life. Food chemistry provides techniques to both promote and prevent changes in foods during processing and storage. Common preservation methods discussed include salting, drying, refrigeration and the use of preservatives to inhibit microbial growth and decomposition. The document also outlines some of the historical developments in food processing and provides definitions and examples of food processing and preservation applications.
1 introductiontofoodprocessing.ppt
This document provides information about an introduction to food processing training. It begins with logistics for online classes and health protocols. It then outlines the contents of a learning kit and introduces the topic of food processing. The document describes the competencies covered in food processing training and defines key terms. Finally, it explains various methods of food processing like drying, salting, curing, and canning and discusses important factors for food safety like pH, temperature, and moisture content.
Overview of food preservation technology
Food preservation helps to deliver the food product to consumers at the best possible value for consumption
Food Preservation .
This document discusses various methods of food preservation. It defines food preservation as preventing spoilage of food to allow for future use. Food spoils due to microorganism growth and chemical reactions within the food. Preservation methods aim to inhibit microbes, destroy enzymes, or prevent chemical reactions. Common techniques include salting, drying, pickling, freezing, canning, and pasteurization. Canning involves sealing food in containers and heating to kill microbes. Pasteurization heats foods to temperatures that kill pathogens and spoilage microbes without compromising quality. Freezing inhibits all microbial growth. Proper application of preservation methods can significantly extend the shelf life of foods.
Similar to Food preservation (20)
Preservatives in fruits and Vegetables (Chemical and physical, Canning in det...
Preservatives in fruits and Vegetables (Chemical and physical, Canning in det...
role of chemistry in food processing and preservation
role of chemistry in food processing and preservation
Recently uploaded
LORRAINE ANDREI_LEQUIGAN_HOW TO USE TELEGRAM
Telegram is a messaging platform that ushers in a new era of communication. Available for Android, Windows, Mac, and Linux, Telegram offers simplicity, privacy, synchronization across devices, speed, and powerful features. It allows users to create their own stickers with a user-friendly editor. With robust encryption, Telegram ensures message security and even offers self-destructing messages. The platform is open, with an API and source code accessible to everyone, making it a secure and social environment where groups can accommodate up to 200,000 members. Customize your messenger experience with Telegram's expressive features.
Lifecycle of a GME Trader: From Newbie to Diamond Hands
Your phone buzzes with a Reddit notification. It's the WallStreetBets forum, a cacophony of memes, rocketship emojis, and fervent discussions about Gamestop (GME) stock. A spark ignites within you - a mix of internet bravado, a rebellious urge to topple the hedge funds (remember Mr. Mayo?), and maybe that one late-night YouTube rabbit hole about tendies. You decide to YOLO (you only live once, right?).
Ramen noodles become your new best friend. Every spare penny gets tossed into the GME piggy bank. You're practically living on fumes, but the dream of a moonshot keeps you going. Your phone becomes an extension of your hand, perpetually glued to the GME ticker. It's a roller-coaster ride - every dip a stomach punch, every rise a shot of adrenaline.
Then, it happens. Roaring Kitty, the forum's resident legend, fires off a cryptic tweet. The apes, as the GME investors call themselves, erupt in a frenzy. Could this be it? Is the rocket finally fueled for another epic launch? You grip your phone tighter, heart pounding in your chest. It's a wild ride, but you're in it for the long haul.
HOW TO USE FACEBOOK _ by Clarissa Credito
This tutorial presentation provides a step-by-step guide on how to use Facebook, the popular social media platform. In simple and easy-to-understand language, this presentation explains how to create a Facebook account, connect with friends and family, post updates, share photos and videos, join groups, and manage privacy settings. Whether you're new to Facebook or just need a refresher, this presentation will help you navigate the features and make the most of your Facebook experience.
Dominate Reddit Discussions.............
Dominate Reddit Discussions: Become a top Reddit influencer with our proven methods. Learn More.
https://www.sociocosmos.com/product-category/reddit/
原版制作(Hull毕业证书)赫尔大学毕业证Offer一模一样
学校原件一模一样【微信：741003700 】《(Hull毕业证书)赫尔大学毕业证》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
EASY TUTORIAL OF HOW TO USE REMINI BY: FEBLESS HERNANE
Using Remini is easy and quick for enhancing your photos. Start by downloading the Remini app on your phone. Open the app and sign in or create an account. To improve a photo, tap the "Enhance" button and select the photo you want to edit from your gallery. Remini will automatically enhance the photo, making it clearer and sharper. You can compare the before and after versions by swiping the screen. Once you're happy with the result, tap "Save" to store the enhanced photo in your gallery. Remini makes your photos look amazing with just a few taps!
STUDY ON THE DEVELOPMENT STRATEGY OF HUZHOU TOURISM
ABSTRACT: Huzhou has rich tourism resources, as early as a considerable development since the reform and
opening up, especially in recent years, Huzhou tourism has ushered in a new period of development
opportunities. At present, Huzhou tourism has become one of the most characteristic tourist cities on the East
China tourism line. With the development of Huzhou City, the tourism industry has been further improved, and
the tourism degree of the whole city has further increased the transformation and upgrading of the tourism
industry. However, the development of tourism in Huzhou City still lags far behind the tourism development of
major cities in East China. This round of research mainly analyzes the current development of tourism in
Huzhou City, on the basis of analyzing the specific situation, pointed out that the current development of
Huzhou tourism problems, and then analyzes these problems one by one, and put forward some specific
solutions, so as to promote the further rapid development of tourism in Huzhou City.
KEYWORDS:Huzhou; Travel; Development
UR BHATTI ACADEMY AND ONLINE COURSES.pdf
UR BHatti Academy dedicated to providing the finest IT courses training in the world. Under the guidance of experienced trainer Usman Rasheed Bhatti, we have established ourselves as a professional online training firm offering unparalleled courses in Pakistan. Our academy is a trailblazer in Dijkot, being the first institute to officially provide training to all students at their preferred schedules, led by real-world industry professionals and Google certified staff.
EASY TUTORIAL OF HOW TO USE G-TEAMS BY: FEBLESS HERNANE
Using Google Teams (G-Teams) is simple. Start by opening the Google Teams app on your phone or visiting the G-Teams website on your computer. Sign in with your Google account. To join a meeting, click on the link shared by the organizer or enter the meeting code in the "Join a Meeting" section. To start a meeting, click on "New Meeting" and share the link with others. You can use the chat feature to send messages and the video button to turn your camera on or off. G-Teams makes it easy to connect and collaborate with others!
HOW TO USE THREADS an Instagram App_ by Clarissa Credito
This tutorial presentation offers a beginner-friendly guide to using THREADS, Instagram's messaging app. It covers the basics of account setup, privacy settings, and explores the core features such as close friends lists, photo and video sharing, creative tools, and status updates. With practical tips and instructions, this tutorial will empower you to use THREADS effectively and stay connected with your close friends on Instagram in a private and engaging way.
HMS Facebook Stories All V1 06092024.docx
The conversations on Facebook from the Herringswell Manor School group from 2009 to the first half of 2024
Project Serenity — 33% Life-time Commissions.docx
Project Serenity is an innovative initiative aimed at transforming urban environments into sustainable, self-sufficient communities. By integrating green architecture, renewable energy, smart technology, sustainable transportation, and urban farming, Project Serenity seeks to minimize the ecological footprint of cities while enhancing residents' quality of life. Key components include energy-efficient buildings, IoT-enabled resource management, electric and autonomous transportation options, green spaces, and robust waste management systems. Emphasizing community engagement and social equity, Project Serenity aspires to serve as a global model for creating eco-friendly, livable urban spaces that harmonize modern conveniences with environmental stewardship.
快速办理(BCR毕业证书)加州大学河滨分校毕业证文凭证书一模一样
学校原件一模一样【微信：741003700 】《(BCR毕业证书)加州大学河滨分校毕业证文凭证书》【微信：741003700 】学位证，留信认证（真实可查，永久存档）原件一模一样纸张工艺/offer、雅思、外壳等材料/诚信可靠,可直接看成品样本，帮您解决无法毕业带来的各种难题！外壳，原版制作，诚信可靠，可直接看成品样本。行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备。十五年致力于帮助留学生解决难题，包您满意。
本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
The Evolution of SEO: Insights from a Leading Digital Marketing Agency
Explore the latest trends in Search Engine Optimization (SEO) and discover how modern practices are transforming business visibility. This document delves into the shift from keyword optimization to user intent, highlighting key trends such as voice search optimization, artificial intelligence, mobile-first indexing, and the importance of E-A-T principles. Enhance your online presence with expert insights from Digital Marketing Lab, your partner in maximizing SEO performance.
Your LinkedIn Success Starts Here.......
In order to make a lasting impression on your sector, SocioCosmos provides customized solutions to improve your LinkedIn profile.
https://www.sociocosmos.com/product-category/linkedin/
Recently uploaded (15)
Lifecycle of a GME Trader: From Newbie to Diamond Hands
Lifecycle of a GME Trader: From Newbie to Diamond Hands
EASY TUTORIAL OF HOW TO USE REMINI BY: FEBLESS HERNANE
EASY TUTORIAL OF HOW TO USE REMINI BY: FEBLESS HERNANE
STUDY ON THE DEVELOPMENT STRATEGY OF HUZHOU TOURISM
STUDY ON THE DEVELOPMENT STRATEGY OF HUZHOU TOURISM
EASY TUTORIAL OF HOW TO USE G-TEAMS BY: FEBLESS HERNANE
EASY TUTORIAL OF HOW TO USE G-TEAMS BY: FEBLESS HERNANE
HOW TO USE THREADS an Instagram App_ by Clarissa Credito
HOW TO USE THREADS an Instagram App_ by Clarissa Credito
The Evolution of SEO: Insights from a Leading Digital Marketing Agency
The Evolution of SEO: Insights from a Leading Digital Marketing Agency
Food preservation
- 1. Food Preservation Food preservation is the application of techniques to prevent or minimize undesirable changes in food. Factors Affecting Food Spoilage 1. Microbiological factors include yeasts, molds, and bacterial activity. 2. Macrobiological factors includes insects, rodents, and other animals. 3. Chemical factors are those catalyzed by enzymes of the tissues 4. Physical factors are such changes caused by freezing, burning, drying, and pressure. Advantages of Preserving Foods 1. Improves the general health of the family by supplying more varied and balanced diet 2. Enables one to eat certain foods even when they are out of season 3. Saves time, money, and energy 4. Prevents the waste of perishable foods 5. Helps mother build up healthier members of the family 6. Gives profitable work to idle hands 7. Enables people to save the surplus products of one locality to sell to other localities 8. Stimulates agricultural development by encouraging more food to be produced 9. Stabilizes prices by balancing supply and lessening the amount of imported food 10. Enables families to have food in stock in cases of emergency Methods of Food Preservation The common method of food preservation are: 1. Removal of microorganism as in washing and trimming 2. Use of low temperature as in refrigeration and freezing 3. Drying as in sun drying and dehydration 4. Us of high temperatures as in the pasteurization of juices and acetic acid preserves, boiling, or blanching 5. Use of chemical preservation either developed by microorganism s as in fermentation in a salty medium or added chemical additives. 6. Asepsis or keeping out microorganisms, as in packaging 7. Maintenance of anaerobic conditions in sealed, empty container, or by replacement of the air with carbon dioxide 8. A combination of two or more methods, the best example of which is canning
- 2. Principles underlying methods of preservation 1. Prevention or delay of microbial decomposition by keeping out microorganisms (asepsis) By the removal of microorganisms By hindering the growth and activity of microorganisms By killing the microorganisms 2. Prevention or delay of self-decomposition of foods By destruction or inactivation of food enzymes By prevention or delay of purely chemical reactions 3. Prevention of damage caused by external factors such as insects, rodents, dust, fumes, odor, desiccation, and mechanical factors, such as fire, heat, or water damage. Drying, salting, pickling 1. Drying. The primary and one of the oldest methods of preserving food. This method keeps the food’s moisture content below the level in which microorganisms can grow and reproduce. This can be done through the following ways: a. Slicing the food thinly and drying it under the sun b. Using artificial heat from the oven c. Using electricity, alcohol, or gas 2. Salting. It is the cheapest and easiest way of preserving food. Salt removes water from the food as it penetrates the tissues. With this method, the food becomes harder, thus preventing spoilage. Two ways of salting are: a. Adding salt to food and drying it afterwards as in making tuyo b. Soaking in salt solution as in ham making 3. Pickling. Usually done to food with flat taste. Vinegar and other preservatives are added to improve the food’s flavor. Two ways of pickling are: a. Simple pickling wherein the food is salted and sugar is added. An example of this is the pickled papaya. b. Fermental pickling is done by means of adding ingredient to food and using the process of lactic acid fermentation within one week. Reference: Technology and Livelihood Education III (Edita Tampico Rafael) pp. 120 - 122