Food preservation methods stop or slow the spoilage of food through preventing the growth of bacteria and fungi. Traditional methods include drying, cooling, freezing, salting, smoking and pickling foods. Modern industrial methods involve pasteurization, vacuum packing and food additives. Drying food through dehydration is one of the oldest preservation techniques as it removes moisture needed for microorganisms to grow. Canning uses heat to seal food in jars and kill bacteria. Vacuum packing removes air before sealing packages to extend shelf life by inhibiting bacterial growth. Sugaring and salting also preserve food by creating environments inhospitable for microbial life through osmosis.

1. FOOD
PRESERVATION

2. MEANING
Food Preservation is the process of
treating and handling food to
stop or slow down food
spoilage, loss of quality,
edibility, or nutritional value
and thus allow for longer food
storage.
Preservation usually involves
preventing the growth of
bacteria, fungi (such as

3. This means….
that the food treated that way will go bad (spoil
from bacteria) later that if it had not been treated
that way. For thousands of years, humans have
used methods of preserving food, so that they can
store food to eat later.

4. ADVANTAGES

5.  Food preservation prevents the
food from being spoiled by the
action of enzymes and
microorganisms.
 Food preservation increases the
safe storage period of
foodstuffs.
 It increases the availability of
out of season foodstuffs.
 It increases the availability of
various foodstuffs even at
distant and not easily
approachable places. In other

6. METHODS OF FOOD PRESERVATION
TRADITIONAL METHODS
 Drying
 Cooling
 Freezing
 Boiling
 Heating
 Salting
 Sugaring
 Smoking
 Pickling
 Lye
 Canning
 Jellying
 1Jugging
 Burial
INDUSTRIAL MODERN METHODS
 Pasteurization
 Vacuum packing
 Artificial food additives
 Irradiation
 Pulsed electric field electroporation
 Modified atmosphere
 Nonthermal plasma
 High-pressure food preservation
 Biopreservation
 Hurdle technology

9. Drying (dehydrating)
food is one of the oldest
and easiest methods of
food preservation.
Dehydration is the process
of removing water or
moisture from a food
product. Removing moisture

10. Dehydrated foods are ideal for
backpacking, hiking, and camping
because they weigh much less than their
non-dried counterparts and do not
require refrigeration. Drying food is also a
way of preserving seasonal foods for later
use.

11. How
dehydration
preserves foods

12. Foods can be spoiledby food microorganisms or through
enzymatic reactions within the food. Bacteria, yeast, and
molds must have a sufficient amount of moisture around
themto grow and cause spoilage. Reducing the moisture
content of foodprevents the growthof these spoilage-causing
microorganisms and slows down enzymatic reactions that
take place within food. The combination of these events helps
to prevent spoilage in driedfood.

13. Reasons Why Dehydration is
a Great Method of Food
Preservation
 Does Not Require Electricity.
 Is Less Time Consuming.
 Makes Winter Meals Easier.
 Requires Less Storage Space.
 Is Child Friendly.

15. Pasteurisation is a process that kills bacteria in
liquid food. In this method moderately high (62°C
to 100°C) temperatures are used (for about
15 to 30 minutes) to inactivate
certain enzymes and kill certain other
microorganisms specially in milk. Since
all pathogens are
not killed at these temperatures,
pasteurized products need refrigeration
after exposure to air.
It was invented by French scientist Louis
Pasteur during the nineteenth century.

16. Purpose of
Pasteurization
• To increase milk safety for the
consumer by destroying disease
causing microorganisms (pathogens)
that may be present in milk.
• To increase keeping the quality of milk
products by destroying spoilage
microorganisms and enzymes that
contribute to the reduced quality and
shelf life of milk.

18. Canningis the process of applying heat to
food that’s sealed in a jar in order to destroy
any microorganisms that can cause food
spoilage. Proper canning techniques stop this
spoilage by heating the food for a specific
period of time and killing these unwanted
microorganisms. During the canning process,
air is driven from the jar and a vacuum is
formed as the jar cools and seals.

19. Vacuum Packing

20. Vacuum Packingis 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.
Shrink film is sometimes used to
have a tight fit to the contents

21. PURPOSE OF VACUUM
PACKING
• to remove oxygen from the container to extend
the shelf life of foods and, with flexible package
forms, to reduce the volume of the contents
and package.
• It is also commonly used to store dry foods
over a long period of time, such
as cereals, nuts, cured meats, cheese,
smoked fish,coffee, and potato chips
• On a more short term basis, vacuum packing
can also be used to store fresh foods, such as
vegetables, meats, and liquids, because it
inhibits bacterial growth.

22. SUGARING &
SALTING

23. Sugaringis 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, or it can be a high sugar
density liquid such as honey, syrup
or molasses.

24. The purpose of sugaring is to create
an environment hostile to microbial
life and prevent food spoilage.
Sugaring is commonly used to
preserve fruits as well as vegetables
such as ginger. From time to time
sugaring has also been used for non-
food preservations.

25. Saltingis the preservation of food with
dry edible salt .It is related
to pickling(preparing food with brine,
that is, salty water) and is one form of
curing. It is one of the oldest methods
of
preserving food.

26. Salting is used because most bacteria,
fungi and other potentially
pathogenic organisms cannot survive in a
highly salty environment, due to
the hypertonic nature of salt.
Any living cell in such an environment will
become dehydrated through osmosis and die or
become temporarily inactivated.

29. THANK YOU

30. MADE BY :
PRAKHAR AGGARWAL
CLASS : 5A
ROLL NO. 36