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Food Processing and Preservation

Food preservation aims to prevent spoilage, retain nutrients and extend shelf life by inhibiting microbial growth through various physical and chemical methods. Common physical methods include bottling, canning, drying, salting, freezing and smoking which kill microbes or prevent their growth. Chemical preservatives like nitrates, nitrites and sulfites are also used to directly poison microbes or lower the pH to inhibit microbial growth in foods like meats and fruits.

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61 views21 pages

Food Processing and Preservation

Food preservation aims to prevent spoilage, retain nutrients and extend shelf life by inhibiting microbial growth through various physical and chemical methods. Common physical methods include bottling, canning, drying, salting, freezing and smoking which kill microbes or prevent their growth. Chemical preservatives like nitrates, nitrites and sulfites are also used to directly poison microbes or lower the pH to inhibit microbial growth in foods like meats and fruits.

Uploaded by

Muhaiminul
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Food Processing and

Preservation
Food
Preservation
Food Preservation is a process in which

 Food and vegetables are prevented from


getting spoilt
 The color, test, and nutritive values of food is
also preserved
 Food products lasts for a long period of
time: Shelf life of food product is increased
So, we can defined Food
Preservation as:
Retaining food over a period of time without
being contaminated by pathogenic organisms
or chemicals and without losing its colour,
texture, flavour and nutritious value.
Food Preservation usually involves preventing
the growth of bacteria, fungi and other
microorganisms, as well as retarding the
oxidation of fats which causes rancidity.
Why to preserve
foods?
Why should we
preserve foods? I will explain it
Types of
foods Food Types

Perishable Semi Perishable Shelf Stable

Fruits Milk Cheese, Some Grains


ready foods
Food
types
 Perishable
-Lasts for less time 2 days to 1 week
- Example: Fruits, milk, vegetables, meat
 Semi perishable
- Lasts for around 2 months and are processed
- Example: Ice-cream, cheese, bread, cake,
pastries
 Shelf Stable
- Has longer shelf Life more than 6 months
- Example: Food grains
Why to preserve
food? If we are able to preserve foods, we
enjoy any kind of foods in any
season

We eat food even it is


not available in our
areas

We can store our food easily


and without worries
Principles of Food
Preservation
1. Inhibit the growth and activity of Microorganisms
-Asepsis(to keep out microorganisms)
-Removal of microorganisms
-Stopping the growth and activity of
microorganisms (low temperatures, drying or
chemicals)
-Destruction of MO(heating or radiation)
Principles of Food
Preservation(contd.)
2. Protecting against self decomposition of food
-Inhibit the activity of Endogenous
Enzyme (Phenolase)
-Delay or inhibit chemical reactions(Non-
enzymatic browning)

3. Protection from invasion and spoilage by insects


and rodents
4. Protection against losses by mechanical causes
Importance of Food
Preservation:
Important
and
vital in the Food industry due to a
number of -
social,
psychological, and
health factors
 Increases the
shelf life of food
 Retain the quality of food – colour, texture, flavour
& nutritional value
 Increases food supply
 Adds variety to the food
 Decreases wastage of food
 Make foods available throughout the year
Food Preservation
Methods
Preservation methods vary according to
--------the food items, and
--------quantity of the items to be preserved

 Principles of Food preservation can be


broadly classified into two types:
1) Bactericidal methods
2) Bacteriostatic methods
Bactericidal
methods:
 Most of the microorganisms are
killed
 Examples are-
o cooking,
o canning,
o pasteurization,
o sterilization,
o irradiation etc.
Bacteriostatic
 Based on prevention of multiplication
Methods:
of microorganisms
 May be achieved by
----removal of water
----use of acids, oils or spices
----keeping the foodstuff in low
temperature
 Methods based on this principles are
----Drying,
----freezing,
----pickling,
----salting, and
----smoking.
Techniques of Food
 Physical
Preservation
 Chemical
Physical
--freezing and canning(rely on killing
the microorganisms or at least
stopping the their growth for long
enough)
--drying, gamma irradiation, exposure
to ultraviolet or high intensity white
light, ultra high pressure and filtration
Chemica
l Work either as:
 Preservatives

 Direct microbial poisons or,


 Reducing the pH to a level that prevents the growth
of MOs
#Chemicals used today are:
1. Nitrates and Nitrites
----to preserve meats
2. Sulphites
----to prevent the browning of fruits and vegetables,
----to prevent fungal spoilage
Common food preservation
methods:
 Bottling and canning
 Pickling
 Drying
 Salting
 Vacuum packing
 Cooling and freezing
 Waxing
 Pasteurization
 Boiling
 Smoking
Bottling and
canning
Bottling and canning are processes of
preserving food by heating and
then sealing it in an airtight
container.
The food is boiled to kill
microorganisms and then sealed to
prevent other microorganisms
from getting in.
Bottling Canning
Packagin
gmany purposes.
 Food is packaged for
 Some reasons are :
 containment for shipping, dispensing, unitizing in to
appropriate sizes, improving the usefulness,
 protect from microbial contamination, physical dirt, insect
invasion, light exposure, flavor pickup, flavor loss,
moisture pickup, moisture loss and physical abuse
 Food is packaged in metal cans, glass & plastic
bottles, paper & paper board, wide variety of plastic
& metallic films and combinations of these
 Packaging is done by continuous automatic machines
at a
speed of 1000 units per min
 The container forming is dependent on the type of
the food
Reference Book

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