The document discusses food preservation, explaining its definition and importance in preventing spoilage and maintaining the color, taste, and nutritional value of food. It categorizes foods into perishable, semi-perishable, and shelf-stable types, highlighting examples of each. Furthermore, it emphasizes the benefits of food preservation, allowing access to a variety of foods year-round and increasing their shelf life.

1. Vigyan Ashram Pabal

2. Introduction
I want eat a mango in
summer seasons? Is it
possible?
Why not ! it is possible

3. Food Processing Introduction
How it is possible?
I will tell you how it is
possible

4. You know that mango cold
drinks available in all
season
Some food like
mango pickle is also
available throughout
the year.

5. How does it not spoil when
stored for much time?

6. Do You know that how the
food is Preserved?
I will Explain Food
Preservation

7. Definition of Food Preservation
Food Preservation is a process in which
Food and vegetables are prevented from getting
spoilt
The color, test, and nutritive values of food is also
preserved
Food products lasts for a long period of time
Shelf life of food product is increased

8. Why to preserve foods?
Why should we preserve
foods? I will explain it

9. Types of foods
Food Types
Perishable Semi Perishable Shelf Stable
Fruits Milk Cheese Grains

10. Food types
 Perishable
- Lasts for less time 2 days to 1 week
- Example, Fruits, milk, vegetables, meat
 Semi perishable
- Lasts for around 2 months and are processed
- Examples Ice-cream, cheese etc
 Shelf Stable
- Has longer shelf Life more than 6 months
- Example Food grains

11. Why to preserve food?
If we are able to preserve foods, we enjoy
any kind’s foods in any season
We eat food even it is not
available in our areas
We can store our food easily and
without worries

12. Explanation of previous slide
We enjoy any kind of food in any season and different
types. Such as
 Mango juice
 Mango pulp
 Mango pickle
 Raw mango powder etc

13. Summary of slide
 Food is prevented from getting spoilt And there is no
change in taste, color and nutritive values
 Food from any location can be tasted.
 Food can be stored easily
 Shelf Life of food product is increased