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Food Preservation

Food preservation is a crucial technology aimed at preventing spoilage of perishable items by inhibiting microbial growth and oxidation, thereby extending shelf life and ensuring food safety. Various methods, including refrigeration, canning, drying, and fermentation, are employed to achieve preservation, each targeting specific spoilage agents. The significance of food preservation includes reducing waste, stabilizing food prices, and enhancing dietary variety throughout the year.

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0% found this document useful (0 votes)
44 views3 pages

Food Preservation

Food preservation is a crucial technology aimed at preventing spoilage of perishable items by inhibiting microbial growth and oxidation, thereby extending shelf life and ensuring food safety. Various methods, including refrigeration, canning, drying, and fermentation, are employed to achieve preservation, each targeting specific spoilage agents. The significance of food preservation includes reducing waste, stabilizing food prices, and enhancing dietary variety throughout the year.

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Njilar Rita
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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FOOD PRESERVATION

Food preservation is one of the oldest technologies used by human beings. The perishable food
materials like fruits, vegetables, milk, meat, fish and others deteriorate or decay easily, so quite a lot
of such commodities are wasted in various stages of the food supply chain unless special methods
are used for their preservation. The goal of food preservation is to prevent the growth of bacteria,
fungi, or other microorganisms and retarding the oxidation of fats that cause rancidity, thus
promoting longer shelf life and reducing hazards from eating the food thus increasing the safety of
food products. If the safety of the food is compromised, it can result in contamination and cause
widespread illness.
Therefore, the process in which perishable food materials are given a suitable physical or
chemical treatment or handling technique to stop or prevent their wastage, spoilage (loss of quality,
edibility or nutritive value) caused or accelerated by microorganisms and to retain their overall
value for long periods, is called food preservation. It also includes processes to inhibit natural
ageing and discolouration that can occur during food preparation, such as the enzymatic browning
reaction in apples after they are cut. Food preservation can be ensured by the application of food
preservatives, which prevent spoilage and extend the shelf life. A food preservative is defined as
any chemical compound and/or process, when applied to food, retard alterations caused by the
growth of microorganisms or enable the physical properties, chemical composition and nutritive
value to remain unaffected by microbial growth.

Principles of Food Preservation


The principles of food preservation refer to the processing techniques that are used to prevent food
spoilage. A good method of food preservation is one that slows down or entirely prevents the action
of spoilage agents. Additionally, during the food preservation process, the food must not be
damaged. To achieve this, certain basic methods are applied to different types of food. For instance,
in earlier days, ice was used to preserve food during very cold weather conditions. Thus, very low
temperatures became an effective method for preventing food spoilage.

1) Prevention or delay of microbial decomposition:


This is achieved by: keeping out microorganisms (asepsis). removal of microorganisms e.g. by
filtration. hindering the growth and activity of microorganisms e.g. by low temperatures, drying,
anaerobic conditions or chemicals, and killing the microorganisms, e.g. by heat or radiation. This is
done by removing air, water (moisture), lowering or increasing temperature, and increasing the
concentration of salt, sugar or acid in foods. For instance, to preserve green leafy vegetables,
removing water from the leaves stops the survival of microorganisms. This is done by drying the
green leaves till all the moisture evaporates.
2. Prevention or delay of self-decomposition of the food (Inactivating enzymes):
Enzymes found in foods can be inactivated by changing their conditions, such as temperature and
moisture. This can be achieved by
a. destruction or inactivation of food enzymes e.g. by blanching. For e. g, when extending the
shelf life of peas, one method of preservation entails placing them for a few minutes in
boiling water. This method, known as blanching, inactivates enzymes and thus helps in
preserving the food.
b. Prevention or delay of chemical reactions, e.g. prevention of oxidation by using an
antioxidant.
3. Prevention of damage caused by insects, animals and mechanical causes: By storing foods in dry,
air-tight containers, the insects, worms or rats are prevented from destroying it.

The Significance of Food Preservation


1. Increase the shelf life of foods
2. reduces food waste & helps stabilise prices of food.
3. helps to expand the food supply & improve the nutrition
4. Reduce preparation time and energy.
5. helps in adding food variety to the diet.
6. makes the seasonal foods available throughout the year.

Method of Food Preservation


Various methods can be used to preserve food, including traditional methods and modern
preservation technology. Some of the conventional methods, like drying processes, have been
improved through time for the convenience of the large food industry. Here are some examples of
preservation methods.
1. use of low temperature (Refrigeration and Freezing
 Refrigeration slows down the growth of bacteria and enzymes.
 Freezing stops bacterial growth, preserving food for long periods.
2. Canning
 Involves sealing food in airtight containers and heating to destroy microorganisms.
Commonly used for fruits, vegetables, and meats.
3. Drying/dehydration
 Removes moisture, inhibiting bacterial growth. Methods include air drying, sun drying, and
using dehydrators.

11) heat treatment (pasteurisation, boiling, canning to kill microorganisms)


10) Mechanical destruction of microorganisms, e.g., by grinding, high pressure, etc.
12) Carbonation: use of CO2
13) Irradiation

4. Fermentation
 Uses beneficial bacteria or yeast to convert sugars into acids or alcohol, enhancing flavour
and preservation (e.g., yogurt, sauerkraut).
5. Pickling
 Involves soaking food in vinegar or brine, which creates an acidic environment that prevents
spoilage.
6. Smoking
 Exposes food to smoke from burning wood, which adds flavour and creates a barrier against
spoilage.
7. Salting
 Reduces moisture content and creates an environment that is inhospitable to bacteria (e.g.,
cured meats).
8. Sugar Preservation
 Involves using high concentrations of sugar to create jams, jellies, and preserves, which
inhibit microbial growth.
9. Vacuum Packing
 Removes air from packaging to slow down oxidation and spoilage.
11. edible coatings
10. Chemical Preservatives
 Involves adding substances like sodium benzoate or potassium sorbate to inhibit microbial
growth
14) Combination of the two or more of the above methods.

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