The document discusses principles and methods for food preservation. It explains that food preservation prevents spoilage by removing microorganisms, inactivating enzymes, and removing insects and rodents. Common preservation methods include dehydration (removing moisture through sun drying), lowering temperature through refrigeration and freezing, increasing temperature through pasteurization and sterilization, and using preservatives like salt, sugar, and chemicals. Specific preservation techniques are provided for items like methi, potato chips, peas, and various fruits and vegetables.
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
Canning has been a preservation process since ages. This presentation gives a brief description about the process and some of the problems related to it.
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
Canning has been a preservation process since ages. This presentation gives a brief description about the process and some of the problems related to it.
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption.
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Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption.
See More at : http://goo.gl/bkuatW
http://www.entrepreneurindia.co
Tags
Modern Technology on Food Preservation, Book on Food Preservation, Business plan of dehydration vegetable, Food Freezing, Food Preservation Business in India, Fruits and vegetables preservation business India, Food preservation business plan, Food Preservation by Canning, Food Preservation by drying, Food Preservation by Fermentation and Pickling, Food Preservation by Smoking Process, Food Preservation Using Ozone, Food Preservation How to Dehydrate Fruits and Vegetables, Food Preservatives, Food Processing Industry Opportunities in India, Food Technology book, Freezing food preservation, Freezing of fruits and vegetables, How to start a food preservation business, How to start a Fruits and vegetables preservation business, How to start a food processing unit in India, How to Start Food Processing Business, Methods and Techniques of Fruits and vegetables Preservation, Preservation and Processing of Fruits and Vegetables, Preservation of Bakery Products, Preservation of Food as Sugar Concentrates,Preservation of Foods with Chemical additives, Preservation of Fruits and vegetables, Science of Freezing Foods - Freezing Preserving, Starting a Canned food Business, Starting a Food Preservation Business, Starting Your Own Preserved Foods Business, Storage Stability of Preserved Foods, Thermal Food Preservation, Thermal processing food preservation, Using Dehydration to Preserve Fruits and Vegetables, Most Profitable Food Processing industry, Agro Based Business Ideas for Startup, How to Start Food Processing Industry in India, Food Processing Industry in India, Most Profitable Food Processing Business Ideas, Food Processing & Agro Based Profitable Projects, Food Processing Projects, Small Scale Food Processing business, Starting a Food or Beverage Processing Business, How to Start a Food Production Business, Agro Based Small Scale Industries, Food processing industries, new small scale ideas in Food processing industry, Setting up of Food Processing Units, how to start a food manufacturing business, food processing business list, Food Processing: Small Business Manufacturing, small scale Food production line, Food Processing machine factory, Setting up and opening your Food Business, How to Start a Food Processing Industry?, How to start a successful Food Processing business, Small scale Commercial Food Processing, Food Business: Profitable Small Scale Manufacturing, Process technology books
Food hygiene is more than cleanliness ......
Protecting food from risk of contamination, including harmful bacteria, poison and other foreign bodies.
Preventing any bacteria present multiplying to an extent which would result in the illness of consumers or the early spoilage of the food.
Destroying any harmful bacteria in the food by thorough cooking
or processing.
Discarding unfit or contaminated food.
T-Cell Activation
• Concept of immune response
• T cell-mediated immune response
• B cell-mediated immune response
I. Concept of immune response
• A collective and coordinated response to the introduction of foreign substances in an individual mediated by the cells and molecules in the immune system.
II. T cell-mediated immune response
• Cell-mediated immunity is the arm of the adaptive immune response whose role is to combat infection of intracellular pathogens, such as intracellular bacteria (mycobacteria, listeria monocytogens), viruses, protozoa, etc.
Major Histocompatibility Complex
MHC:
• Major Histocompatibility Complex
– Cluster of genes found in all mammals
– Its products play role in discriminating self/non-self
– Participant in both humoral and cell-mediated immunity
• MHC Act As Antigen Presenting Structures
• In Human MHC Is Found On Chromosome 6
– Referred to as HLA complex
• In Mice MHC Is Found On Chromosome 17
– Referred to as H-2 complex
• Genes Of MHC Organized In 3 Classes
– Class I MHC genes
• Glycoproteins expressed on all nucleated cells
• Major function to present processed Ags to TC
– Class II MHC genes
• Glycoproteins expressed on macrophages, B-cells, DCs
• Major function to present processed Ags to TH
– Class III MHC genes
• Products that include secreted proteins that have immune functions. Ex. Complement system, inflammatory molecules
Antigen Processing and Presentation MID
Antigens and “foreignness”
• Antigens (or, more properly, immunogens) have a series of features which confer immunogenicity.
• One of these features is “foreignness.”
• So, we can infer that – most often – antigens – ultimately – originate externally.
• (There are exceptions, of course. Some cells become transformed by disease [e. g., cancer] or by aging. In such instances, the antigens have an internal origin.)
Extinction of a particular animal or plant species occurs when there are no more individuals of that species alive anywhere in the world - the species has died out. This is a natural part of evolution. But sometimes extinctions happen at a much faster rate than usual. Natural Causes of Extinction.
Difference between In-Situ and Ex-Situ conservation
Conservation of biodiversity and genetic resources helps protect, maintain and recover endangered animal and plant species. There are mainly two strategies for the conservation of wildlife: In-situ conservation and Ex-situ conservation. Although, both the strategies aim to maintain and recover endangered species, they are different from each other. Let us see how they differ from each other!
Evolution Of Bacteria
Bacteria have existed from very early in the history of life on Earth. Bacteria fossils discovered in rocks date from at least the Devonian Period (419.2 million to 358.9 million years ago), and there are convincing arguments that bacteria have been present since early Precambrian time, about 3.5 billion years ago. Bacteria were widespread on Earth at least since the latter part of the Paleoproterozoic, roughly 1.8 billion years ago, when oxygen appeared in the atmosphere as a result of the action of the cyanobacteria. Bacteria have thus had plenty of time to adapt to their environments and to have given rise to numerous descendant forms.
Impact of Environment on Loss of Genetic Diversity and Speciation
Genetic variation describes naturally occurring genetic differences among individuals of the same species. This variation permits flexibility and survival of a population in the face of changing environmental circumstances. Consequently, genetic variation is often considered an advantage, as it is a form of preparation for the unexpected. But how does genetic variation increase or decrease? And what effect do fluctuations in genetic variation have on populations over time?
GENE ENVIRONMENT INTERACTION
Subtle differences in one person’s genes can cause them to respond differently to the same environmental exposure as another person. As a result, some people may develop a disease after being exposed to something in the environment while others may not.
As scientists learn more about the connection between genes and the environment, they pursue new approaches for preventing and treating disease that consider individual genetic codes.
How to store food in hot
The Good News
To maximize benefit of preservation, keep your food as fresh as possible for as long as possible. You can do this, even in the heat, by creating a “cooler” made from two basic terra cotta pots, one larger than the other. Put the smaller pot in the larger one, fill the gap with sand, and saturate the sand with water. Then cover it with a cloth. To add additional insulation from the heat, bury the pot up to its rim. The evaporation of moisture from the wet sand will cool the air around the food and help keep it fresh.
What is IUPAC naming?
In order to give compounds a name, certain rules must be followed. When naming organic compounds, the IUPAC (International Union of Pure and Applied Chemistry) nomenclature (naming scheme) is used. This is to give consistency to the names. It also enables every compound to have a unique name, which is not possible with the common names used (for example in industry). We will first look at some of the steps that need to be followed when naming a compound, and then try to apply these rules to some specific examples.
IUPAC Nomenclature
IUPAC nomenclature uses the longest continuous chain of carbon atoms to determine the basic root name of the compound. The root name is then modified due to the presence of different functional groups which replace hydrogen or carbon atoms in the parent structure.
Hybridization describes the bonding atoms from an atom's point of view. For a tetrahedral coordinated carbon (e.g. methane CH4), the carbon should have 4 orbitals with the correct symmetry to bond to the 4 hydrogen atoms.
INTRODUCTION:
Hybrid Orbitals
Developed by Linus Pauling, the concept of hybrid orbitals was a theory created to explain the structures of molecules in space. The theory consists of combining atomic orbitals (ex: s,p,d,f) into new hybrid orbitals (ex: sp, sp2, sp3).
1. Why Firefly give light during night?
2. Why atomic mass and Atomic numbers are given to elements ?
3. Why elements have been characterized and classified into different groups?
4. What is the transition of elements and what they play their role in elements stability?
ICH Guidelines for Pharmacovigilance.pdfNEHA GUPTA
The "ICH Guidelines for Pharmacovigilance" PDF provides a comprehensive overview of the International Council for Harmonisation of Technical Requirements for Pharmaceuticals for Human Use (ICH) guidelines related to pharmacovigilance. These guidelines aim to ensure that drugs are safe and effective for patients by monitoring and assessing adverse effects, ensuring proper reporting systems, and improving risk management practices. The document is essential for professionals in the pharmaceutical industry, regulatory authorities, and healthcare providers, offering detailed procedures and standards for pharmacovigilance activities to enhance drug safety and protect public health.
Leading the Way in Nephrology: Dr. David Greene's Work with Stem Cells for Ki...Dr. David Greene Arizona
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Antibiotic Stewardship by Anushri Srivastava.pptxAnushriSrivastav
Stewardship is the act of taking good care of something.
Antimicrobial stewardship is a coordinated program that promotes the appropriate use of antimicrobials (including antibiotics), improves patient outcomes, reduces microbial resistance, and decreases the spread of infections caused by multidrug-resistant organisms.
WHO launched the Global Antimicrobial Resistance and Use Surveillance System (GLASS) in 2015 to fill knowledge gaps and inform strategies at all levels.
ACCORDING TO apic.org,
Antimicrobial stewardship is a coordinated program that promotes the appropriate use of antimicrobials (including antibiotics), improves patient outcomes, reduces microbial resistance, and decreases the spread of infections caused by multidrug-resistant organisms.
ACCORDING TO pewtrusts.org,
Antibiotic stewardship refers to efforts in doctors’ offices, hospitals, long term care facilities, and other health care settings to ensure that antibiotics are used only when necessary and appropriate
According to WHO,
Antimicrobial stewardship is a systematic approach to educate and support health care professionals to follow evidence-based guidelines for prescribing and administering antimicrobials
In 1996, John McGowan and Dale Gerding first applied the term antimicrobial stewardship, where they suggested a causal association between antimicrobial agent use and resistance. They also focused on the urgency of large-scale controlled trials of antimicrobial-use regulation employing sophisticated epidemiologic methods, molecular typing, and precise resistance mechanism analysis.
Antimicrobial Stewardship(AMS) refers to the optimal selection, dosing, and duration of antimicrobial treatment resulting in the best clinical outcome with minimal side effects to the patients and minimal impact on subsequent resistance.
According to the 2019 report, in the US, more than 2.8 million antibiotic-resistant infections occur each year, and more than 35000 people die. In addition to this, it also mentioned that 223,900 cases of Clostridoides difficile occurred in 2017, of which 12800 people died. The report did not include viruses or parasites
VISION
Being proactive
Supporting optimal animal and human health
Exploring ways to reduce overall use of antimicrobials
Using the drugs that prevent and treat disease by killing microscopic organisms in a responsible way
GOAL
to prevent the generation and spread of antimicrobial resistance (AMR). Doing so will preserve the effectiveness of these drugs in animals and humans for years to come.
being to preserve human and animal health and the effectiveness of antimicrobial medications.
to implement a multidisciplinary approach in assembling a stewardship team to include an infectious disease physician, a clinical pharmacist with infectious diseases training, infection preventionist, and a close collaboration with the staff in the clinical microbiology laboratory
to prevent antimicrobial overuse, misuse and abuse.
to minimize the developme
CRISPR-Cas9, a revolutionary gene-editing tool, holds immense potential to reshape medicine, agriculture, and our understanding of life. But like any powerful tool, it comes with ethical considerations.
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The Promise: CRISPR offers exciting possibilities:
Gene Therapy: Correcting genetic diseases like cystic fibrosis.
Agriculture: Engineering crops resistant to pests and harsh environments.
Research: Studying gene function to unlock new knowledge.
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Eugenics: Misusing CRISPR for designer babies raises social and ethical questions.
Equity: High costs could limit access to this potentially life-saving technology.
The Path Forward: Responsible development is crucial:
International Collaboration: Clear guidelines are needed for research and human trials.
Public Education: Open discussions ensure informed decisions about CRISPR.
Prioritize Safety and Ethics: Safety and ethical principles must be paramount.
CRISPR offers a powerful tool for a better future, but responsible development and addressing ethical concerns are essential. By prioritizing safety, fostering open dialogue, and ensuring equitable access, we can harness CRISPR's power for the benefit of all. (2998 characters)
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Growing Prevalence of Lifestyle Diseases
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Health Education on prevention of hypertensionRadhika kulvi
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1. 1
Principles And Methods For FoodPreservation
FOOD PRESERVATION
The meaning of the word “preserve” is to keep safe, retain quality and prevent decomposition or
fermentation. Food preservation can be defined as:- A process by which certain foods like fruits and
vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive
value of the food is also preserved.
NEED FOR FOOD PRESERVATION
Preservation of foods is done during the months when food is available in large quantity and therefore at
low cost. Reasons for food preservation is:
1. One of the important reasons for preserving foods is to take care of the excess produce.
2. The second reason for preserving foods is that they add variety to our meals. Eating some chatni,
papad or pickle along with the meals adds to the variety. Preserving foods when they are in
season makes this possible.
3. Reaches areas where the food item is not grown. In some areas of Rajasthan which are desert
areas and in Himalayan regions that are covered with snow most of the time, very few foods can
be grown. Availability of some preserved foods can add to the variety and nutritive value of
meals. For example inclusion of dehydrated peas, green leafy vegetables, canned fruits etc, in the
meals is a good idea in such areas.
4. Makes transportation and storage of foods easier. Preservation of foods usually reduces bulk. This
makes their transportation and storage easier since it requires less space. For example, if you dry
green leafy vegetables such as mint, methi, corriander, etc, their weight and volume reduces, thus
making their storage easy.
PRINCIPLES OF FOOD PRESERVATION
A good method of food preservation is one that slows down or prevents altogether the action of
the agents of spoilage. Also, during the process of food preservation, the food should not be
damaged. The principles of food preservations are:
1. Removal of micro-organisms or inactivating them: This is done by removing air, water
(moisture), lowering or increasing temperature, increasing the concentration of salt or
sugar or acid in foods. For the preservation of green leafy vegetables, the water should be
removed from the leave so that micro organisms cannot survive. This is done by drying
the green leaves till all the moisture evaporates.
2. Inactivating enzymes: Enzymes found in foods can be inactivated by changing their
conditions such as temperature and moisture. One of the methods of preservations of peas
is to put them for a few minutes in boiling water. This method inactivates enzymes and
thus, in preserving the food.
2. 2
3. Removal of insects, worms and rats: By storing foods in dry, air tight containers the
insects, worms or rats are prevented from destroying it.
METHODS OF FOODS PRESERVATION
Foods can be preserved at home by the following methods-
a. Dehydration
b. Lowering temperature
c. Increasing temperature
d. Using preservatives
(a) DEHYDRATION
The dried food items like potato chips, sevia (vermicilli), methi, cauliflower, papad, ginger are foods
which have been preserved by the dehydration method. The word dehydration means removing water or
moisture from foods. The home method of dehydration is sun drying. Some foods are dried as they are,
eg, green leafy vegetables (methi, pudina, coriander etc.) cauliflower, grapes, amla, onion, raw mango,
etc. Some foods are cooked and then dried. For example potato chips, papad, banana, chips, wadis, etc.
The most appropriate weather to dry foods is when the air is dry and there is strong sunshine.
METHOD OF DEHYDRATION
Step 1: Clean all tins, plates, etc, to be used to dry and store the food. Dry in sun. Storage
tins should have airtight lids.
Step 2: Wash the vegetables/fruits to be dehydrated. Cut, if required. Remove the stem,
seeds, skin. Remove any decaying portions.
Step 3: Blanch vegetables, i.e., put them in boiling water. Time for blanching varies with
hardness of fruit/vegetables. Remove when the food is soft (blanching reduces enzyme
activity).
Step 4: Put vegetables in cold water containing salt and potassium metabisulphite(kms)
for 5-10 minutes. This prevents blackening of foods. Green leafy vegetables and other
dark vegetables should not be put in this solution.
Step 5: Spread on a clean cloth in the sun. Cover with a thin cloth to avoid dust and flies
getting into the food.
Step 6: When the food is dry, (test by looking at hardness), cool to room temperature.
Store in an air tight container. When you want to use dehydrated fruits and vegetables,
wash and soak in water for some time.
Dehydrating methi
Wash methi and remove the stems.
Put on a cloth in the sun, cover it.
Cool to room temperature and store in air tight tins.
3. 3
Making Potato chips
Wash and peel potatoes. Cut in thin round slices.
Put in boiling water for 3-4 minutes.
Make a solution in cold water with 4 tsp salt, ¾ tsp potassium metabisulphite (for 4 kg
potato)
Put the blanched potato chips in this solution for 10 minutes.
Spread each chip separately on a plate in the sun. Cover with a thin cloth.
When dry, cool and store in air tight containers.
So, even if the basic principle of dehydration remains the same, you have to adapt the method
depending on the food you are preserving.
(II) LOWERING TEMPERATURE
Using low temperature to preserve foods works on the principle that low temperature slows
microbial and enzyme action. The food is thus prevented from spoilage. Foods can be preserved
at low temperature by:–
(1) Refrigeration 40 C to 70 C
(2) Cold storage – 10 C to – 40 C
(3) Freezing –180C or below
The duration for which the food can be preserved by using low temperature varies with the type
of food and the temperatures. The lower the temperature, longer is the duration for which food
can be preserved
Freezing of Peas
Step 1: Select about half a kilogram of fresh, tender peas and shell them.
Step 2: Take enough water in a stainless steel pan in which the peas can be completely immersed.
Add 1 teaspoon of salt for half liter of water,dissolve and bring the solution to boil.
Step 3: Completely immerse the peas in the boiling solution for about 2 minutes.
Step 4: Drain the peas immediately on to a stainless steelsieve and let it cool for 10-15 minutes.
Step 5: Pack the peas in polythene bags, remove the air by pressing and sealthe bags.
Step 6: Put the packets of peas into a freezer.
Note: Similarly other vegetables such as cauliflower, beans,carrots etc can also be frozen.
Using Frozen Vegetables
1. Take out the frozen packet from the freezer one and a half hours or two hours before use and
let it thaw to room temperature. Put peas in a sieve and keep under tap water for a few minutes.
Drain and use.
2. Frozen vegetables can be stored up to six months in a freezer.
Precautions while freezing Fruits and Vegetables
1. Packaging material, that is, polythene bags should be strong enough to withstand
expansion of food material on freezing.
4. 4
2. The food once brought out of the freezer and up to room temperature should not be
refrozen.
3. Small packets should be prepared, as food once thawed must be consumed. So there is
less chance of the unrequired food material being spoilt. This also helps to avoid
refreezing of the unutilized food material.
4. Exclude the air carefully and completely from the package before sealing.
5. The freezer should not be opened too frequently.
Thaw: A process by which something frozen is brought to room temperature without applying
artificial heat.
(III) INCREASING TEMPERATURE
By increasing the temperature, enzymes and micro organisms are destroyed, leaving the food
safe from spoilage. There are some micro-organisms which do not get destroyed at high
temperature. If these organisms are not killed, they can spoil food items once the temperature is
lowered. There are mainly two methods of preserving foods by using high temperature-
1) Pasteurization
2) sterilization
(1) Pasteurization: We have often heard about pasteurized milk packets. In this method food is
heated to a high temperature and then quickly cooled. The micro-organisms are not able to
withstand the sudden change in temperature and are destroyed. However, some organisms still
survive this method.
(2) Sterilization: Sterilization means free from any living organism. The high temperature used
in this method destroys all the microorganisms in the food. The foods are exposed to high
temperature for longer time and in some cases under pressure. When a pressure cooker is used to
cook, the food lasts longer because most microorganisms get destroyed. You can also sterilize
bottles and other equipments used in preservation.
(IV) USING PRESERVATIVES
Any substance that is added to foods to make it last for a longer time is called a preservative. The
concentration of salt, sugar or acid in a food prevents its spoilage. Therefore, salt, sugar or acid
are substances which act as preservatives. There are two types of preservatives:-
(1) Natural Preservatives: Salt, sugar, lemon juice, vinegar, oil and spices are natural
preservatives.
(2) Chemical preservatives: Potassium metabisulphate, citric acid and sodium benzoate are
chemical preservatives.
5. 5
a) Salt: When you make pickle at home, salt is one of the ingredients used. Besides adding
to taste, salt has a specific function, i.e., to act as a preservative. If the proportion of salt
in pickles is less, it can get spoilt after sometime. Increasing the quantity of salt in the
food changes its composition. Due to the presence of salt in the food, osmosis takes
place. As a result, watercomes out of the food. When there is no or less water in the food,
the micro organisms are not able to grow and the food becomes safe. Salt also reduces the
activity of enzymes, thus preventing the food from getting spoilt. Salt is used as a
preservative in pickles, chatni, sauce, canned food, etc. Salt is rubbed on fish which helps
to preserve it.
b) Sugar: Sugar is added to foods like jams, jellies, murabbas, squashesnot only for taste
but also as a preservative. The proportion of sugar has to be correct to protect them from
spoiling. The sugar dissolves in the water available in the food item. This results in less
water being available for the growth of micro-organisms. Hence the food becomes safe.
c) Acids: Lemon juice, vinegar, citric acid, etc. sour food items used as preservative.
Vinegar is used to preserve onions, tomato ketchup; lemon juice is used in pickles; citric
acid is used in squashes. Acids increase the acidic content of food items, thus preventing
the activity and growth of micro-organisms.
d) Oils and spices: These are used as preservatives in pickles. Mustard powder is a spice
which is commonly used as a preservative. It prevents the growth of micro organisms,
thus preventing spoilage. When pickle is made at home oil is poured to cover the mango,
lemon or other vegetables which are being pickled. The oil acts as a protective cover and
has two advantages-
(i) Prevents contact of micro-organisms with the food, hence they can not spoil
the food.
(ii) Prevents contact of air with food, hence the micro organisms can not grow and
spoil the food.
(1) METHOD OF MAKING APPLE JAM USING OF NATURAL PRESERVATIVE
Ingrdients:
Apples: 1 kg
Sugar: 750 gms
Citric Acid: 1 teaspoon
Water: 250 ml
Method:
Step 1: Select firm apples and wash them thoroughly by rubbing them clean.
Step 2: Cut them into small pieces. While cutting remove the core and hard seeds, but do not
remove skin or peel.
Step 3: Cook in water till apple pieces are tender. (you can also pressure cook them for 1 whistle
only.)
Step 4: Sieve the pulp carefully.
Step 5: Add sugar and citric acid with constant stirring.
6. 6
Step 6: Cook till the mixture has done the plate test.
Step 7: Pour hot jam into wide mouthed, sterilized bottles and cool.
Step 8: Store in a cool place.
Plate Test: Put a spoonful of the cooked mixture on a plate. Let it cool slightly. Tilt the plate. If
the jam is ready, the mass moves together as a lump. If liquid separates and pulp remains, it needs
more cooking.
(2) ORANGE SQUASH USING CHEMICAL PRESERVATIVES
Ingredients:
Orange juice: 1 litre
Sugar: 2 kgs.
Water: 1 litre
Potassium Metabisulphite: Half teaspoon
Orange Essence: 1 teaspoon
Citric Acid: 30 gms
Method:
Step 1: Squashes are prepared from juicy fruits. Select juicy oranges and extract the juice.
Step 2: Take water,sugar and citric and boil the mixture till the sugar is completely dissolved.
Step 3: Add orange colour, essence and juice.
Step 4: Dissolve the potassium metabisulphite in a little juice and mix it into the prepared
squash.
Step 5: Pour it into sterilized bottles. Seal it or close it tightly.
Step 6: Store the bottles in a cool place and away from the sun.
SOME USEFUL TIPS
Some tips which will be useful for taking care of the preserved food items are.
Take care of hygiene while preparing the food and storing it. The utensils and containers
used to cook and store food items should be thoroughly cleaned and dried in sun. The
containers should have air tight lids.
While preserving pickles take care that a layer of oil is above the vegetables, so that these
do not come in contact with the air.
While using the preserved food items, take care to use clean spoons. Close the lid
immediately after removing the required quantity.
For foods like sauces and squashes, the bottles should be sterilized and kept in hot water
till they are needed. You could first put the preserved food in the bottles and then sterilize
the bottles by heating them in water for 30-40 minutes.
Prepared By
Amjad Khan Afridi
Date: 24th
April, 2017