Food preservation involves preventing the growth of bacteria and fungi to slow or stop food spoilage. Traditional methods include drying, cooling, freezing, boiling, heating, salting, sugaring, smoking, pickling, lye, canning, jellying, and jugging. Modern industrial methods include pasteurization, vacuum packing, food additives, irradiation, pulsed electric field electroporation, modified atmosphere, nonthermal plasma, high-pressure food preservation, biopreservation, and hurdle technology. Drying, sugaring, salting, pickling and freezing are some common food preservation methods. Drying removes moisture from food to prevent microbial growth while sugaring and salting create hostile environments for microbes.
Food preservation is a process by which edible items such as fruits and vegetables are prevented from getting spoil. The nutritive value, flavour and colour of the foods preserved remain intact.
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 .
Food preservation includes food processing practices which prevent the growth of microorganisms, such as yeasts (although some methods work by introducing benign bacteria or fungi to the food), and slow the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability.For instance, it can reduce the environmental impact of food production.
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Food preservation is a process by which edible items such as fruits and vegetables are prevented from getting spoil. The nutritive value, flavour and colour of the foods preserved remain intact.
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 .
Food preservation includes food processing practices which prevent the growth of microorganisms, such as yeasts (although some methods work by introducing benign bacteria or fungi to the food), and slow the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability.For instance, it can reduce the environmental impact of food production.
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
1. PRAYAGRAJ
AGRICULTURAL SCIENCES AND TECHNOLOGY
[B.Sc. (Hons.) Ag.]
(Fifth Semester)
Prepared by :
Adarsh Tripathi,
Agriculture student,
united university
Topic: Food Preservation
2.
3. 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
• 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.
Food Preservation
7. DRYING
• Drying (dehydrating) of 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.
• 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.
8. How dehydration preserves foods
Foods can be spoiled by food microorganisms or
through enzymatic reactions within the food.
Bacteria, yeast, and molds must have a sufficient
amount of moisture around them to grow and
cause spoilage. Reducing the moisture content of
food prevents the growth of these spoilage-
causing microorganisms and slows down
enzymatic reactions that take place within food.
The combination of these events helps to prevent
spoilage in dried food.
9. 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.
10. SUGARING & SALTING
• 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, or it can be a
high sugar density liquid such as honey, syrup
or molasses.
• 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.
11. • Salting is 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
• 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.
12. PICKLING
• Pickling is the process of soaking food in a
solution containing salt, acid, or alcohol.
• It can be used with most foods
• Most methods require no special equipment.
• However, pickled foods can be unsafe if
prepared carelessly or stored at room
temperature.
• Pickling is often combined with another method,
such as fermenting, canning, or just refrigerating
13. FREEZING
• Freezing is the process of chilling foods to at
least o°F.
• It can be used with all foods
• True freezing is not possible in the freezer
compartment of your refrigerator where the
temperature is typically much warmer,
between 10°F to 32°F.
• Easy method
![PRAYAGRAJ
AGRICULTURAL SCIENCES AND TECHNOLOGY
[B.Sc. (Hons.) Ag.]
(Fifth Semester)
Prepared by :
Adarsh Tripathi,
Agriculture student,
united university
Topic: Food Preservation](https://image.slidesharecdn.com/ssdpptoffood-240109184420-aac94d7c/85/food-preservation-1-320.jpg)
