This document discusses various principles of food preservation including canning, frozen storage, and use of acidulants. Canning involves packing foods into air-tight containers and applying heat to kill microorganisms and extend shelf life. Frozen storage preserves foods by slowing microbial growth and chemical reactions at low temperatures between -15 to -29°C. Common acidulants used in food preservation include citric acid, lactic acid, malic acid, and tartaric acid which help control pH, impart sour flavors, and act as antioxidants or preservatives.

1. Principle of Food Preservation:
Canning, Frozen Storage,
Acidulants
Submitted by:
Bhagyashree Srivastava
LSMTT21019
2151096
Submitted To:
Dr Pracheta Ma’am

2. Increased Shelf
Life
Convenient
Storage and
Transportation
Prepare New
Products
Utilization of
Excess Food
Need
Of
Food
Preservation

3. What Is Food Preservation
Treatment and Handling of food to
prevent spoilage and deteroriation of
nutrients

4. Prevention or Delay of
Microbial Decomposition
1. Keepingoutmicro-
organisms
2. By removal of micro-
organisms
3. Hinderingthegrowthor
activityof micro-organisms
4. Killingthemicro-organisms
Prevention of Damage
by External Causes
1. Preventionof
damageby insects,
animals, mechanical
causes
Prevention or Delay of
Self-Decomposition
1. Destructionor inactivationof
food enzymes
2. Preventionor delayof purely
chemical reaction
Principles of Food Preservation

5. CANNING
Preserves food by sealing it into an air-tight
container

6. CANNING
• Introduced by Nicolas Appert in 1809, known as
APPERTIZATION
• Packing of food in vacuum jars
• At high temperature to kill microorganisms
• Enhances Shelf Life
• Prevents contamination
• Suitable for high and low acidic food

7. Process of Canning
Empty
Can
Food
Sealed
can
F
o
o
d
F
o
o
d
Thermal
Process
Cooling
Canned
Product
Heat Packed
Canning System
Cold Pack Canning
System
Selection and
cleaning of
unprocessed
Food

8. Canning Methods
Pressure Canning
• Mostly Low Acid
food
• Heated up to 240ºF
• Kills spores of
microorganisms
Boiling Water Canning
• High Acidic food
• Heated up to 212ºF
• Destroys spoilage
organisms

9. Advantages and Disadvantages
• Requires specially
treated metal or
glass jars
• Decolorization may
occur
DISADVANTAGES
• Retains nutrient
quality
• Prevents
contamination
• Longer Shelf Life
• Easy transportation
• Few or no
preservatives used
• Recyclable cans can
be used
ADVANTAGES

10. Frozen
Storage

11. Low Temperature
Preservation
Low Temperature preserves
food by:
• Slowing down the growth
of microbes
• Lowering the rate of
reaction
• Killing spoilage organisms

12. Methods of Preservation by Low Temperature
Cellar Storage Chilling Cold Storage Frozen Storage
01 02 03

13. #Temperature of -15ºC to -29ºC inhibits growth of
psychrophilic bacteria
#Self decomposition does not occur
#Formation of Ice crystals dehydrate the cell
#Microbes die due to high salt concentration in the cell
#Food Remains fresh

14. Methods of Freezing
Slow freezing
• Effective in killing
microbial cells
• More time for diffusion
of cytoplasmic water
• Osmosis affects
turgidity of cell: food
loses original shape
Quick Freezing
• More Appropriate for
preservation
• Large number of nuclei
formed
• No concentration effect:
no loss in original shape

15. Steps of Frozen
Storage

16. Disadvantages
• Cost Effective
• Requires
setup for
storage
• Defrosting is
time
consuming
• Some freezing
techniques
damage
texture and
flavor
Advantages
• Maintains
color, texture,
nutrient value
• Prevents
Waste
• Efficient to kill
psychrophilic
microbes
• Suitable for
variety of food

17. Acidulants
A type of Food Additive

18. Acidulants
• Used to impart sour taste
• Adjust pH
• Modifies flavor
• Antioxidants
• Chelating agents
• Fortification

19. Common Acidulants and their functions
Citric Acid
• Naturally Occurring
weak organic acid
• Food Preservative
• Sour taste to fruits
and drinks
• Flavoring,
Buffering, soluble
properties
• Mostly used in
beverage industries
Lactic Acid
• Naturally
occurring in
fermented food
and human body
• Exists in two
forms: L (+) and
D (-)
• Serves as pH
regulator and
preservative
• Used in
fermentation,
bakery, dairy
etc. industries
Malic Acid
• Naturally
occurring in
fruits
• Levels sourness
in low calorie
beverages
• Enhances
flavors in fruit
juices, toffees
etc.
• Used as gelling
agent in
desserts

20. Common Acidulants and their functions
Fumaric Acid
• Natural fruity
taste
• Used as acidity
regulators
• Used as
coagulant
Tartaric Acid
• Occurs
naturally in
plants
• Used as
leavening agent
• Antioxidant
• Primary
Acidulants for
wine production

21. References
1. Refrigeration and Freezing of Foods, chapter 17
2. http://www.uop.edu.pk/ocontents/Lecture%20no%202.pdf
3. https://www.foodbuddies.in/canning-process-in-food-preservation/
4. https://www.allianceingredients.in/products/acidulants-as-food-additives/28
5. https://www.lkouniv.ac.in/site/writereaddata/siteContent/202004120825284090vid
yanand_trip_Additives_for_Beverages_2.pdf
6. https://www.slideshare.net/hikarimei/food-acidulants
7. https://www.faia.org.uk/acidulants-in-food/

22. Thank you!