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Food preservationl
The presentation by Dr. Md. Shohidullah Miah focuses on food preservation, detailing its significance in preventing spoilage and extending the shelf life of food. It covers classifications of food for preservation, methods for both temporary and permanent preservation, and the importance of maintaining food quality and availability. The principles discussed include methods to inhibit microbial growth, delay spoilage, and various preservation techniques like sterilization and drying.
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Food preservationl
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- 2. Dr. MD. SHOHIDULLAHMIAH Director & Coordinator College of Agricultural Sciences 4 Embankment Drive Road, Sector-10 (Off Dhaka-Ashulia Road) Uttara Model Town, Dhaka-1230, Bangladesh. Phone: 896 3523-27, 892 3469-70, 0171 4014933 Fax: 892 2625, info@iubat.edu, www.iubat.edu 2sakil.iubat@gmail.com
- 3. MD. SHAKIL SARKER 10309003 Collegeof Agricultural Sciences 3sakil.iubat@gmail.com
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- 5. Food Preservation The sciencewhich dales with the process of preventing spoilage of food and stored in a fit condition for future use. 5sakil.iubat@gmail.com
- 6. Classification of Food Forthe purpose of food preservation foods are classified into three groups . They are … 6sakil.iubat@gmail.com
- 7. Importance of FoodPreservation Increase self-life of food Increase food supply Year long availability of seasonal food Adding verity to diet Reducing food preparation time Stabilizing food price Improve the nutrition of the population 7sakil.iubat@gmail.com
- 8. Preservation by delaymicrobiological decomposition Keeping undesirable microorganism from food Removing microorganism from food Inhabits the growth of microorganism Killing microorganism present in food 8sakil.iubat@gmail.com
- 9. Principles of foodpreservation Cont’d… Preservation by delay self decomposition of food Destruction of inactivation of food enzymes Prevention of purely chemical reaction Prevention of from insects, Animals, and mechanical means 9sakil.iubat@gmail.com
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- 11. Temporary preservation Asepsis Low Temperature Exclusion of Moisture Mild Antiseptics Pasteurization Exclusion of Air Electromagnetic Radiation 11sakil.iubat@gmail.com
- 12. Permanent Prevention 1. Sterilizationor Processing by Heat 2. Sterilization or Processing Below 100 c 3. Effect of Acidification 4. Use of Steam Under Pressure a. On Heating at 100 c b. Intermittent Processing at 100 c 12sakil.iubat@gmail.com
- 13. Permanent Prevention Cont’d… 5.Permanent Preservation by Antiseptics 6. Drying 7. Prevention by Fermentation 8. Exclusion of Air a. Sugar b. Salt c. Acetic Acid d. Chemical Preservatives 13sakil.iubat@gmail.com
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