This document discusses the role of food chemistry in food preservation and processing. It explains that food chemistry deals with studying the chemical processes involved in both the biological and non-biological components of foods. These chemical processes determine properties like nutrition, taste, texture and shelf life. Food chemistry provides techniques to both promote and prevent changes in foods during processing and storage. Common preservation methods discussed include salting, drying, refrigeration and the use of preservatives to inhibit microbial growth and decomposition. The document also outlines some of the historical developments in food processing and provides definitions and examples of food processing and preservation applications.

1. Assignment no 2
Topic
Role of food chemistry in food preservation and food processing
Submitted to :Ms. Amal shokat
Submitted by :Wajeeha Batool
(L1F19BSFT0089)
FACULTY OF LIFE SCIENCES
Food science and technology
Semester No.2
2020

2. Role of food chemistry in food preservationand food processing:
Abstract:
Chemistry have major importance and use in Food Processing area. Food chemistry deals with the
study of chemical processes and related to the all biological and non-biological components of
foods. It insure us about changes in foods take place during processing and storage. Also, it
provides techniques and methods either to magnifying the changes in food like intensify of
fermentation by conversion of lactose to lactic acid by microorganisms or to prevent changes in
foods like prevention of browning in apples and pears. The chemical processes that taking place
inside food determine its nutritional activity, value, taste, texture and freshness. Such as any other
organic material, food can decompose with a time period. The importance of food chemistry lies
in its capability to counter the effects of decomposition and spoilage and increase the shelf life of
foods. Various household chemicals that instance us in preservation of foods as use of common
salt in pickles, chutney, sauces etc. These enhance the osmotic pressure of food and decrease the
water activity, which more prevents the growth of microorganisms in Food. Common technique
of food preservation include salting, cooking, drying, refrigeration, canning, irradiation,
dehydration, wood smoke, use of spices, pickling, fermentation etc. The aim and target of these
methods is to made an unfavorable environment for microbes that causes food spoilage. Other
prevention of chemicals like sodium benzoate, calcium propionate, vinegar, citric and ascorbic
acid are chemical prevention that plays major role in preservation of fruits and vegetables
substances like jam, jellies, marmalades, pickles, chutneys, ketch-ups, non-alcoholic beverages
etc. and bakery substances like bread, cakes etc. All of these chemicals either stop the activity of
microorganisms or destroy them.
Historical Preservatives
The first experiment in about food processing, the most important working involved microbial
inactivation was described at the end of the 19th century by Hite (1899) and results of pressure on
physical properties of foods were announced soon after, by others like as Bridgman (1914). His
work is ‘on the coagulation of egg albumin’. Payne’s and Herman’s (1969) ‘effects of the pressure
on the beta-casein from milk’ and Macfarlane (1973) ‘on pressure–tenderization of meat’. After a

3. span of lower research in this area, , it has received considerable attention since it was discovered
again approximately 20 years ago.
Definitions:
Food Processing;
The action of performing a series of mechanical and chemical functions on food in order to change
or preserve it.
Food preservation;
Food preservation prevents from growth of microorganisms, or other microorganisms, as well as
slowing the oxidation of fats that cause rancidity.
Industrial applications:
Green Food Processing is a new theory to meet up the challenges of 21st century, to protect both
the environment and consumers, and in the meantime increased the competition of industries to be
more ecologic, economic and innovative. This ‘green’ approach could be the result of a whole
chain of values in both senses of the circumstances: economic and responsible, beginning from the
production and harvesting of food raw materials, processes of preservation, transformation, and
extraction together with the formulation and marketing.
Advantages:
 Increasing availability and convenience
 Ensuring food safety
 Personalized nutrition and health
 Preserving nutritional quality
Disadvantages:
 7Added Sugars
 Nutritional loses
 Trans fats
 Added sodium

4. Conclusion:
From the Middle Ages, food preservation is greatly used around the world. People have faith that if you
left dirty clothes in a corner, rats will magically start grow in that place. In that time, people did not knew
about germs or bacteria, they had no knowledge about it. Today, germs and bacteria are largely known as
hazardous and tremendously dangerous. Our dependence on refrigerators and freezers is increased day to
day. We need to learn other ways to preserve the food, keep it out of bacteria, and by not losing its flavor
and texture. It was ab served several traditional and homemade ways to preserve meats, fruits, and
vegetables for a long time, and how keep them away from the bacteria. You have to find preserving food
as a boring process, but once you begin manufacturing it you do not want to end it. After experiencing the
processes of food preservation, it was reported that it is a fun, enjoyable, and cool process. It was learned
that specific or appropriate utensils and cooking ‘machines ‘could increase food quality and duration by
severalprocesses. If the appropriate equipment is used, the results will be much smoother and the food will
taste even more delicious. While during these food preservation processes it was compulsory to apply what
we learned and gain from the Food Safety Research paper. Food preservation is basically the application of
sanitation, hygiene, cleanliness in the food to decreased the spoilage with bacteria. By non time consuming
and simple steps you can enrich the flavor of foods, maintain them clean, and made them last longer.

5. References:
 http://dnmfoodco.blogspot.com/2013/10/introduction-and-conclusion-to-food.html?m=1
 https://en.m.wikipedia.org/wiki/Food_preservationhttps://
 healthyeating.sfgate.com/disadvantages-food-processing-10900.html
 http://www.flymachine.cn/en/product.html?gclid=CjwKCAjw-
YT1BRAFEiwAd2WRtkhKkHoxDZhywiqf3P5CREzam0zVYG9ChxoErfdIJ1bJ9zmPfn
uEhRoCKHgQAvD_BwE
 https://www.scitechnol.com/scholarly/food-processing-and-preservation-journals-articles-
ppts-list.php