PRINCIPLES OF FOOD PRESERVATION SMG
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This document outlines the key principles of food preservation: 1) Preventing or delaying microbial decomposition by keeping microorganisms out through packaging and hygienic practices, removing microbes through filtration and washing, and hindering microbial growth through low temperatures, drying, maintaining anaerobic conditions, and using chemical preservatives. 2) Killing microorganisms using heat or irradiation. 3) Preventing self-decomposition of food by blanching to inactivate enzymes and preventing oxidation using antioxidants.
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Food preservation methods aim to prevent microbial decomposition, self-decomposition, and damage from insects or animals. Key methods include preventing microbial growth through controlling factors like temperature, water activity, and pH. High temperatures can be used to pasteurize or sterilize foods through methods like canning. Drying and smoking also inhibit microbial growth by reducing water availability. Chemical preservatives interfere with microbial cell membranes and enzymes. Aseptic packaging, irradiation, low temperatures, and controlled atmospheres provide additional preservation techniques.
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Food preservation involves techniques to prevent food from spoiling, such as canning, drying, refrigeration, freezing, smoking, and adding chemical preservatives. The main goals of food preservation are to prevent the growth of microorganisms and slow the oxidation of fats. This allows food to be stored for future use while maintaining quality, edibility, and nutritive value. Various preservation methods work by inhibiting microbial growth through processes like preventing bacterial access, removing microbes, or killing them through techniques like heating, freezing, or irradiation. Proper preservation ensures food remains safe from contamination or loss of qualities like texture and flavor during storage.
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The chemicals when added interfere with the cell membrane of the microorganisms, their enzyme activity or their genetic mechanisms. They also act as antioxidants. The common chemical preservatives permitted are
1. Benzoic acid (including benzoates) Sodium benzoate is a salt of benzoic acid and is used in preservation of colored fruit juices and squashes
2. Sulphur dioxide (including sulphites): Potassium meta-bi-sulphite is used as a source of sulphur dioxide when it is added to the juice or squash. When used in fruits with deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence in such cases benzoic acid is desirable.
3. Organic acids and their salts: Foods can be preserved by adding lactic, acetic, propionic, citric acids and their salts. Nitrates and nitrite compounds are used to preserve meat and fish products. It gives desirable colour, flavor and discourages the growth of micro-organ-isms. It also prevents toxin formation by the microorganisms in food.
PROCESS
Selection of fruits and vegetables
(i) Fruits and vegetables should be absolutely fresh.
(ii) Fruits should be ripe, but firm, and uniformly mature. Over-ripe fruits should be rejected because they are infected with microorganisms and give a poor quality product. Unripe fruits should be rejected because they generally shrivel and toughen on canning.
(iii) All vegetables except tomatoes should be tender.
(iv)Tomatoes should be firm, fully ripe and of deep red colour.
(v) Fruits and vegetables should be free from dirt. (vi) They should be free from blemishes, insect damage or mechanical injury.
INTRODUCTION
Canning is defined as preservation of foods in hermetically sealed containers and usually implies heat treatment as the principal factor in prevention of spoilage.
Canning was invented by Nicholas Appert in 1910 so also termed as Appertization.
Foods that are canned
Low acid foods: Meat, fish, poultry, dairy fall into a pH range of 5.0 to 6.8. This large group is commonly referred to as the low acid group.
Acid foods: With pH values between 4.5 and 3.7. Fruits such as pear, oranges, apricots and tomatoes fall in this class.
High acid foods: Such as pickled products and fermented foods. The pH values range from 3.7 down to 2.3, also Jams and Jellies are in this classification.
PRINCIPLE OF CANNING
Destruction of spoilage microorganism within a container by means of heat.
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The document discusses various methods of food preservation including:
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2. Maintaining conditions unsuitable for microbial growth using techniques such as low temperatures, drying, smoking, and chemical preservatives.
3. Combining preservation methods, for example pasteurizing then refrigerating foods, in order to lengthen the lag phase of microbial growth and prevent spoilage. Proper food preservation prevents foodborne illness and significantly extends the shelf life of foods.
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Food Preservation .
This document discusses various methods of food preservation. It defines food preservation as preventing spoilage of food to allow for future use. Food spoils due to microorganism growth and chemical reactions within the food. Preservation methods aim to inhibit microbes, destroy enzymes, or prevent chemical reactions. Common techniques include salting, drying, pickling, freezing, canning, and pasteurization. Canning involves sealing food in containers and heating to kill microbes. Pasteurization heats foods to temperatures that kill pathogens and spoilage microbes without compromising quality. Freezing inhibits all microbial growth. Proper application of preservation methods can significantly extend the shelf life of foods.
Food Preservation
This document discusses various methods of food preservation. It defines food preservation as preventing spoilage of food to allow for future use. Food spoils due to microorganism growth and chemical reactions within the food. Preservation methods aim to inhibit microbes, destroy enzymes, or prevent chemical reactions. Common techniques include salting, drying, pickling, freezing, canning, and pasteurization. Canning involves sealing food in containers and heating to kill microbes. Pasteurization heats foods to temperatures that kill pathogens and spoilage microbes without compromising quality. Freezing prevents all microbial growth through ice crystal formation and cell dehydration. Proper application of preservation methods increases food shelf life and availability.
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This document provides an overview of various food preservation techniques including dehydration, freezing, refrigeration, canning, use of chemical preservatives, low/high temperature storage, vacuum packing, and radiation. Dehydration methods like sun drying, smoking, and mechanical drying are described. Freezing, refrigeration, and canning are effective due to low/high temperatures that inhibit microbial growth. Chemical preservatives like salt, sugar, vinegar, and various acids are also discussed. The document provides detailed information on preserving foods using different methods to extend shelf life and food availability.
Food Preservation
This document discusses various principles and methods of food preservation. It defines preservation as preventing decay or spoilage to allow food to be stored for future use. The key principles outlined are preventing microbial decomposition through methods like asepsis, low temperature, drying, chemicals/antibiotics. It also discusses specific preservation methods like high temperature processing (pasteurization, sterilization), low temperature storage (refrigeration, freezing), drying, use of chemicals (sulphur dioxide, benzoic acid), filtration, carbonation, sugar, fermentation, salt, acid, oil/spices, antibiotics, and irradiation.
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- 1. PRINCIPLES OF FOOD PRESERVATION Dr. Saji Mariam George Associate Professor Assumption College Autonomous Changanacherry
- 2. PRINCIPLES OF FOOD PRESERVATION 1. Prevention or delay of microbial decomposition 2. Killing the microorganisms 3. Prevention or delay of self – decomposition of the food 4. Prevention of damage by insects, animals, mechanical causes etc.
- 3. 1.Prevention or delay of microbial decomposition a). Keeping out microorganisms (Asepsis)- state of being free from spoilage microbes – bacteria , fungi etc. Egs : Shells of nuts, almonds, walnuts ,egg etc. Skins of fruits – banana, orange Packaging – prevents the entry of microbes Use of clean vessels, hygienic surroundings – help to prevent spoilage of milk during collection and processing by keeping out microorganisms .
- 4. b). By removal of microorganisms by Filtration • For the preservation of clear liquids – water, fruit juices, beer, soft drinks etc. • Use “ bacteria proof” filters made up of asbestos pad, unglazed porcelain – candle filters.
- 5. Microbes can also be removed by Centrifugation(Treatment of drinking water) Washing raw foods Trimming away spoiled portions of food.
- 6. c). Hindering the growth and activity of microorganisms i) Use of low temperature • Preservation of food at refrigeration temperatures – increases the lag phase of many microorganisms and thus prevents their growth in foods.
- 7. ii) Drying • Sun drying • Mechanical drying • Binding the moisture with addition of sugar or salt and making it unavailable to microbes. Water content of food is reduced- below a certain level - microorganisms can not grow.
- 8. iii) Maintenance of anaerobic conditions prevent the growth of aerobes. e.g. Canned food – canned pea, mush rooms, baby corns etc. Fruit juices in airtight containers – Care should be taken to kill or inactivate anaerobic bacteria (Clostridium botulinum ) and their spores.
- 9. iv) Use of chemical preservatives. • Sodium benzoate • Potassium metabisulphite • Sorbic acid • Calcium propionate • Antioxidants –prevent rancidity (development of off-flavours in edible oils) e.g. Butylated Hydroxy Anisole (BHA), Butylated Hydroxy Toluene (BHT), Lecithin.
- 10. 2. Killing the Microorganisms. a). Heat - Exposing food to high temperature kills most of microorganisms . b). Irradiation - should be used with caution • Use of UV lamps to sterilize knives in bakeries • α, ß and Ƴ rays for preservation of vegetables , fruits, sea foods etc.
- 11. 3. Prevention or delay of self – decomposition of food a). Blanching • Mild heat treatment given to vegetables by dipping them in hot water or exposing them to steam for a few minutes. • Heat inactivates the enzymes present in the vegetables and prevent self decomposition of food.
- 12. b). Prevention of Oxidation • Rancidity ( development of unpleasant odour ) of fats and oils by oxidation – prevented by antioxidants. Eg. Butylated Hydroxy Anisole (BHA) Butylated Hydroxy Toluene (BHT)
- 13. THANK YOU