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.

1. FOOD- WHERE DOES IT COME FROM?-3
FOOD PRESERVATION
CLASS-VI
CBSE

2. Food Preservation
Food preservation is a process by which edible items such as fruits
and vegetables are prevented from getting spoilt.
The nutritive value, flavour and colour of the foods preserved
remain intact.
This is done to increase the life of the food product and enable its
storage and supply.

3. Food preservation prevents the growth of microorganisms (such as
yeasts), or other microorganisms (although some methods work by
introducing benign bacteria or fungi to the food), as well as slowing
the oxidation of fats that cause rancidity.

4. Food Preservation Methods:
•Drying
•Freezing
•Pickling
•Canning

5. Drying:
Water is good for many things, including the growth of bacteria that
can cause food to spoil.
Early on people realized that if you remove water from a food, that
food will stay good longer.
For example, take a grape and put it in direct sunlight, and
eventually you'll have a raisin. A raisin will stay good much longer
than a fresh grape.

6. Freezing:
Before refrigerators, people would use other methods to freeze food
for later use.
People would purchase a small hunk of ice, take it home and place it
in a box with their food. This was called an 'ice box,' the predecessor
of the refrigerator.

7. Pickling:
Pickles are the relishing accompaniments in the Indian meals.
Microorganisms do not grow well in acidic solutions.
And this is the basis of preserving fruits and vegetables by pickling.
Some of the fruits and vegetables, which are generally pickled, are
raw mangoes, limes, Indian gooseberry (aonla), ginger, turmeric and
green chillies.

8. Dehydration:
It is the process of removal of water from food. It is the simplest
method and prevents food spoilage by removing water.
The process of removing water from a food is known as dehydrating.
There are many different ways to dehydrate foods; sometimes salt is
even used to help pull the water out of the food.
All sorts of foods are dehydrated, such as fruits & vegetables.

9. Bottling and Canning:
Bottling and canning are processes of preserving food by heating and
then sealing it in an airtight container.
The food is boiled to kill microorganisms and then sealed to prevent
other microorganisms from getting in.
The food contents are sealed in an airtight container at high
temperatures. Meat, fish, fruits are preserved by canning.

10. Sugar:
Sugar is another common preservative used in jams and jellies.
Sugar is a good moisture absorbent. By reducing moisture content, it
restrains the microbial growth.

11. Smoking:
Smoking prevents dehydration in fish and meat and thus prevents
spoilage.
The wood smoke contains a large number of anti-microbial
compounds that slow the acidification of animal fats.

12. Irradiation:
This method is also known as cold sterilization. The UV rays, X rays,
gamma rays kill all the unwanted microbes present in food.

13. Pasteurization:
Pasteurization means heating food to a certain temperature for some
time followed by rapid cooling.
Heating at such high enough temperature kills most bacteria.
However, it does not affect the taste and nutritional value of the
food.
Fresh milk, yoghurt drink and juices are pasteurized to make them
last longer.

14. Waxing:
Waxing of fruit and vegetables is also common.
Apples, oranges, eggplants and tomatoes are dipped into liquid wax
to prevent growth of fungi and loss of moisture.

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BY
Ms. NANDITHA AKUNURI
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