storage of food and preservation of food

2. DILLIP KUMAR DASH
MSc NURSING 1st YEAR
ROLL NO- 1988004

3. INTRODUCTION
Food storage is very helpful to store foods to keep
it fresh and consume able .Food need to store in
appropriate self storage area to prevent
multiplying of bacteria , molds, yeast, and
keeping away from the rats and insects .

4. TYPES OF FOOD ACCORDING TO
THEIR STORAGE CAPACITY

5. MAINLY THEIR ARE THREE TYPES
OF STORAGE IS WIDELY USE

6. DRY STORAGE:
 A lot of food is preserved by drying under the
sun. Drying removes most water from food.
Most bacteria die or become inactive when the
food is dried.
 Anchovies and dried chilies are examples of
dried food

7. COLD STORAGE
Cooling slows down the action of
microorganisms, thus it takes longer to spoil. It
allows fruit from different parts of the world to
appear on our supermarket shelves.
Cold storage is for foods that must be kept in
the refrigerator or cool room below 5degree
centigrade

8. FROZEN STORAGE
 The frozen storage is used to store foods which
need to be kept frozen solid at -15 degree
centigrade .e.g.. meat, fish, seafood , veggies
like green peas etc.
 At frozening temperature, microorganisms
become inactive, thus food cannot spoil when
it is frozen.

9. GENERAL GUIDELINES FOR
FOOD STORAGE AT HOME

10. FOOD PRESERVATION
 Food preservation is the
process of treating and
handling food to stop or slow
down Food spoilage, loss of
quality, edibility or nutritional
value and thus allow for
longer food storage.

11. PRINCIPLES OF FOOD
PRESERVATION:
Keeping out micro-organism or removing the
micro-organism already present .
 By killing the micro-organisms by radiation or
by heat .
 By preventing or slowing the decomposition of
food through destruction or inactive of food
enzymes, e.g. blanching or adding antioxidant

12. TYPES OF FOOD PRESERVATION
1. TRADITIONAL METHOD
2.MODERN INDUSTERIAL
TECHNIQUE

13. TRADITINAL METHODS:
Cooling, Freezing,
Boiling, Heating,
Sugaring, Pickling,
Canning, Jellying,
Jugging, Burial,
Fermentation

14. COOLING
 Cooling preserves food by slowing
down the growth and reproduction of
microorganisms and the action of
enzymes that causes the food to rot.
e.g. food such as fresh fruit, salads and
dairy products to be stored safely for
longer periods.

15. Freezing
 Freezing is also one of the most commonly
used processes, both commercially and
domestically, for preserving a very wide range
of foods.
 Keep your freezer at zero degrees (0°F) or
below to maintain the quality of frozen foods.
Most foods will maintain good quality longer
if the freezer temperature is -10°F to -20°F.

16. Boiling

17. Heating

18. Sugaring
 Sugar tends to draw water from the
microbes (plasmolysis). This
process leaves the microbial cells
dehydrated, thus killing them. In
this way, the food will remain safe
from microbial spoilage.

19. Pickling

20. Canning
canning involves
cooking food, sealing it
in sterilized cans or jars,
and boiling the
containers to kill or
weaken any remaining
bacteria as a form of
sterilization.

21. Jellying
 Food may be preserved by cooking in a
material that solidifies to form a gel. Such
materials include gelatin, agar, maize
flour, and arrowroot flour. Some foods
naturally

22. Jugging
 Jugging is the process of stewing the
meat (commonly game or fish) in a
covered earthenware jug or casserole.

23. Burial
 foods can be preserved in soil that is very dry
and salty (thus a desiccant) such as sand, or
soil that is frozen

24. fermentation
In Some food by using specific micro-organisms
that combat spoilage from other micro-
organisms. These micro-organisms keep
pathogens in check by creating an environment
toxic for themselves and other micro-organisms
by producing acid or alcohol

25. Modern industrial technique:
 Pasteurization
 Vacuum packing
 Artificial food additives
 Irradiation
 Pulsed electric field electroporation
 Modified atmosphere
 High-pressure food preservation
 Bio-preservation
 Hurdle technology

26. Pasteurization
 Pasteurizations of milk is done to kill disease-
producing micro-organism and to destroy lipase
and other natural milk enzyme .there are two
methods of pasteurization.
 1.Batch or holding method
 2. High temperature short time(HTST)

27. 1.Batch or holding method:
 milk is heated to 63 degree centigrade and it
held at this temperature for 30 minutes than it
cooled to prevent multiplication of serving
bacteria

28. 2. High temperature short
time(HTST)
 High temperature
short time method
involves heating
every particle of milk
to 72 degree
centigrade and
holding at that
temperature for 15
seconds .

29. Vacuum packing
 Vacuum-packing
stores food in a
vacuum
environment, usually
in an air-tight bag or
bottle.

30. Artificial food additives
 Preservative food
additives can be
antimicrobial—
which inhibit the
growth of bacteria or
fungi, including
mold

31. Irradiation
 Irradiation of food is
the exposure of food
to ionizing radiation
for killing the micro-
organism

32. Pulsed electric field electro
oration

33. Modified atmosphere
 Modifying
atmosphere is a way
to preserve food by
operating on the
atmosphere around
it

34. High-pressure food preservation
 "Pressed inside a vessel exerting 70,000 pounds per
square inch or more

35. Bio-preservation
 Is the use of natural or
controlled microbiota or
antimicrobials as a way of
preserving food and extending
its shelf life.

36. HURDLE TECHNOLOGY
 Hurdle technology is a method of ensuring
that pathogens in food products can be
eliminated or controlled by combining more than
one approach.

39. CONCLUSION
Food is a very important factor
of our life , its our responsibility
to keep food fresh and
consumable by using proper
method of food storage and
food preservation .

40. ASSIGNMENT:
Write down the types and
principles of storage of food?
Explain the food preservation
methods?

41. BIBLIOGRAPHY
 Venkatraman Sreemathy, dandek sucheta, nutrition
and biochemistry for nurses, 2nd edition, new delhi,
ELESEVIER 2016, page- 84 to 88 .
 Prasad R majeshwar ,text book nutrition and
biochemistry for BSc nursing students , sixth edition ,
RM publication 2016,page-97 to 102
 www.wikipedia.com
 www.slideshare.com