Scribd
Upload
515 views24 pages

3.1.1.introduction Food Preservation

This document discusses the history and trends of food preservation. It outlines traditional preservation methods like drying, salting, sugaring, pickling, and smoking. It then discusses how technology has advanced preservation, through canning, refrigeration, freezing and vacuum packaging. Current trends driving further advances are the growing population, increasing food demand and limited arable land. Supermarkets now offer more product varieties due to expanded food industry and transportation.

Uploaded by

Francisco Sann Rose
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
515 views24 pages

3.1.1.introduction Food Preservation

This document discusses the history and trends of food preservation. It outlines traditional preservation methods like drying, salting, sugaring, pickling, and smoking. It then discusses how technology has advanced preservation, through canning, refrigeration, freezing and vacuum packaging. Current trends driving further advances are the growing population, increasing food demand and limited arable land. Supermarkets now offer more product varieties due to expanded food industry and transportation.

Uploaded by

Francisco Sann Rose
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 24

History and

Trends of Food
Preservation
Introduction to Food Preservation
Food Preservation

 Methods of treating foods to delay


the deterioration of the food.
 Changing raw products into more
stable forms that can be stored for
longer periods of time.
 Allows any food to be available any
time of the year in any area
of the world.
WHY PRESERVE FOOD

 Saves money, home preserves cheaper.


 Avoids waste.
 Food available out of season.
 Preserved food can be more convenient.
 Preserved foods can be transported long distances.
 Creates new flavours, salting, smoking, jam etc.
Historical Methods of Food
Preservation
 Primitive and tedious
methods
Drying
Salting
Sugaring
Pickling
Smoking
Drying

 Used to preserve fruit, vegetables, meats, and


fish.
 This is probably the most ancient method used by
humans to preserve or process their food.
 Causes the loss of many natural vitamins.
 Drying reduces the water content in the product
and lack of water delays the bacterial growth
very much. Drying is the most common technique
to preserve or process cereal grains like wheat,
maize, oats, rice, barley, grams and rye etc.
Salting
Used extensively for pork, beef,
and fish.
the method of salting is used in food
processing as it sucks out the
moisture from the food. Done mainl
in cool weather followed by
smoking.
Sugaring

the method of using sugar to


preserve or process food is
very frequent where it comes
to preserve fruits. In this
method fruits such as apples,
peaches and plums are
cooked with sugar until they
are crystallized and then it is
stored dry.
Pickling

 Fermenting
 Used to preserve
vegetables.
 Use mild salt and vinegar
brine.
 theseinclude brine, vinegar,
ethanol, vegetable oil and many
other types of oils.
Smoking

 Many foods such as meat, fish and others


are processed, preserved and flavored by
the use of smoke mostly in big smoke
houses.
 This process is very simple as the
combination of smoke to preserved food
without actually cooking it and the aroma
of hydro-carbons generated from the
smoke processes the food and makes it
even tastier to eat
Factors that Changed Food Science
Technology
 Canning – revolutionized food
preservation and made it more
available.
 Commercial freezing and refrigeration –
allowed preservation of meats.
 Refrigerated rail cars and trucks –
increased the availability of fresh fruits,
vegetables and meats.
 Food preservatives.
Food Preservatives
 Retard or reduce the growth of
undesirable microorganisms, mold and
bacteria.
 Do not affect from food texture or
taste.
 Safe for human consumption.
 Extend shelf-life of food.
Shelf-life – length time before a food
product begins to spoil.
Foodpreservation is
needed, especially
today with the large
world population.
Current Technologies in Food
Preservation
Types of Food Processing

 Heating
 Vacuum Packaging
 Drying
 Refrigeration
 Freezing
Heating
 Started in 1800’s.
 Known as canning – putting hot
food in jars to seal.
 Food is cooked to extremely
high temperatures, put into
jars and lids are placed on
them.
 Lids are sealed from the heat
and this prevents bacteria
from growing and spoiling the
food.
Vacuum Packaging
Removes oxygen.
 Oxygen reacts with food causing
undesirable changes in color and flavor.
 Thismethod is used in processing the
food as the air-tight environment doesn’t
provide oxygen needed by germs
especially bacteria to survive.
Drying
 Oldest form of food preservation.

this is probably the most ancient method


used by humans to preserve or process
their food. Drying reduces the water
content in the product and lack of
water delays the bacterial growth very
much. Drying is the most common
technique to preserve or process cereal
grains like wheat, maize, oats, rice,
barley, grams and rye etc.
Refrigeration
 Early time, ice and snow
was used.
 Now the most popular
method of food
preservation.
 85% of all foods are
refrigerated.
Salting

Oldest known food


additive.
Used in meats, cheeses,
bread.
Prevents spoilage.
Salt

3basic properties
Flavor
Protein extraction
Microbial control
World Trends Affecting Food
Science
Increase in world’s
population
Worsening worldwide
food situation – large
exports of grain;
World Trends Affecting Food
Science
Scientistsmust obtain
high productivity from
small amounts of land.

Large food demand,


small food supply.
What is the Supermarket

A business that allows for


greater varieties of
products and product
forms, prepared foods,
automatic vending, fast-
order foods.
Development of the
Supermarket
Expanded food industry
Large food stores and
transportation has led to
large shopping centers
Offers lower prices,
bigger selections

You might also like