SCIENCE PEKA YEAR 6

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CONTENT

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CONTENT

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2.

ACKNOWLEDGEMENT


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3.

OBJECTIVES


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4.

INTRODUCTION

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5.

METHODS OF PRESERVING FOOD

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IMPORTANCE OF FOOD PRESERVATION

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7.

ATTACHMENT

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I wish to extend my gratitude especially to my science sir Mr
S.Selvaraj of SJK (T) Ladang Kemuning H/D for his guidance

Secondly, I wish to extend my sincere appreciation to my
headmistress Miss Theivamary and teachers for their kind during
my science folio preparation in SJK (T) Ladang Kemunig H/D.

Lastly, I would like to thank my fellow friends and my family
for supporting me to do this science folio.







ACKNOWLEDGEMENT

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Define food preservation

State the significance of food preservation

Enumerate causes of food spoilage

Describe general principles of food preservation

Explain the importance of hygienic handling of food

Describe methods of preserving food at home.











Introduction

OBJECTIVES

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Food undergoes changes that it spoil. These changes can be
detected by their smell, taste, touch or sight.

Spoilt food is food that is unsafe to eat.

Spoilt food has one or more of the following characteristics.

Unpleasant smell

Changed in colour

Change in texture

Mouldy

Microorganisms present in our surroundings can cause food
to spoil.

Microorganisms need certain conditon to grow. These
conditons are air, water, nutrient, suitable acidity and suitable
temperature.


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Food preservation is a process of slowing down the food from
becoming bad.

The ways to preserve food are bottling, canning, pickling,
drying, salting, vacuum packing, cooling, freezing, waxing,
pasteurizing, boiling and smoking.

We need to preserve food so that they will last longer, easy to
store and transported as well as to reduce wastage.

Food preservation is a process of slowing down food from
becoming bad. Besides making the food lasts longer,
preservation also prevents food wastage. It also allows food
to be eaten out of season. It gives variety and nutrition to our
diet all year round. Freeze-dried food are easy to store and
transported because they are light and require less space











METHODS OF PRESERVING FOOD

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FOOD
PRESERVATION
FREEZING
SMOKING
BOILING
COOLING
SALTING
VACUUM-
PACKING
DRYING
WAXING
BOTTLING AND
CANNING
PICKLING
PASTEURISING
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Bottling canning are processes of preserving food by heating and the
sealing it in an airtight container. The food is boiled to kill microorganisms
and the sealed to prevent microorganisms from getting in.
Bottling and canning is the most popular way to preserve food because
It is cheap
The food is partially or fully cooked and ready to be eaten
The food can be kept without refrigerator for longer time
(sometimes for a few years).
However, because of the high temperature, the method destroys some of
nutrients in the food. It also changes the colour, texture and flavour of the
food. Additives are often used to improve the characteristic of the food.

















Botling and Canning
Pickling
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Pickling food in vinegar or other acids, makes it difficult for
microorganisms to live.

Sugar can also be used in pickling fruits such nutmegs,
mangoes, and cherries. The concentrated sugar solution
used draws water from the fruit, thus preventing the growth of
microorganisms.


Pickling is a method of preserving food in an edible anti-
microbial liquid. Pickling can be broadly categorized into
two categories: chemical pickling and fermentation pickling.

In chemical pickling, the food is placed in an edible liquid
that inhibits or kills bacteria and other micro-organisms.
Typical pickling agents include brine (high
in salt), vinegar, alcohol, and vegetable oil, especially olive
oil but also many other oils. Many chemical pickling
processes also involve heating or boiling so that the food
being preserved becomes saturated with the pickling agent.
Common chemically pickled foods



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include cucumbers, peppers, corned beef, herring,
and eggs, as well as mixed vegetables such as piccalilli.

In fermentation pickling, the food itself produces the
preservation agent, typically by a process that
produces lactic acid. Fermented pickles
include sauerkraut, nukazuke, kimchi, surstrmming,
and curtido. Some pickled cucumbers are also fermented.





















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A lot of food is preserved by drying under the sun. Drying
removes most water from food. Most bacteria die or become
inactive when food is dried.
Food can be dried in the following ways :
(a) Drying under the sun
Foodstuff preserved in this way include dried chillies,
dried shrimps, pepper and raisins
(b) Cooking under high temperature such
As baking in oven. Examples: Bread and biscuits.
(c) Exposing food to hot air
The moisture in food evaporates leaving behind
dried and powdered food.
Example: Milk powder, Cocoa powder and instant
coffee.








Drying
Saltng
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Salting is an age-old way of preserving food. The salt draws
out the moisture and prevents microorganisms from growing.
In this process, food such as fresh fish are gutted, washed
and coarse salt is rubbed into it
Salted food can last longer because bacteria and fungi
cannot survive in highly salty conditions.
Salting changes the colour and taste of food. Some nutrients
are lost during salting.

















Vacuum packing keeps food by sucking air out from its
packaging. Food is thus prevented from spoiling because
there is no air.
Vacuum Packing
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Without air, microorganisms cannot live and grow. So, food is
prevented from turning bad.
Vacuum packing is commonly used to store fresh food such
as vegetables, fruits, meat and dry foodstuff such as nuts and
cereals.
Advantages of vacuum packing are:
(a) Food packed in this way maintains its for over a
longer period of time. Vacuum-packing also delays the
ripening of fruits. So, it is possible to export fruits overseas.
(b) vacuum-packing is safe as it does not use any
chemicals.














Cooling and Freezing
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Cooling and freezing are the most common forms of food
preservation. Cooling slow 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 shelf. At freezing temperature
microorganisms become inactive, thus food cannot spoil
when it is frozen.
Cooling slows down the growth of microorganism food.
The lower the temperature of the food, the slower is the
growth of microorganisms.
Food is kept at very low temperature in freezes. So, freezing
allows to be kept longer than cooling
Similar to cooling, freezing does not kill microorganisms. It
only slows down the growth of microorganisms much more
efficiently than cooling. So, frozen food should be cooked or
eaten immediately after It thaws.
Advantages of freezing :

(a) It maintains the freshness, taste and flavour of the food.

(b) It maintains most nutrients in the food.



Freezing is an excellent way of storing meat, fish, fish balls,
green peas and cooked food such as instant pizzas and
others.
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Waxing
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Waxing of fruit and vegetables is also common. Apples,
oranges, eggplants and tomatoes are dipped into liquid
wax to prevent growth of fungi and loss of moisture.
A very thin layer of wax is applied on some fruits and
vegetables to replace the natural once that are lost.
Waxing helps fruits and vegetables to retain their
moisture and give them a shine appearance. The wax
also prevents the growth of fungi and protects the fruits
from being easily bruised.
The waxes are safe to eat as they usually come from
natural sources such as plants and beeswax.



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Pasteurization means heating food to certain temperature for
some time followed by rapid cooling. Heating at such high
enough temperature kills most bacteria. However, it does not
affect the taste and nutritional value of the food.
In this process, milk is heated to a temperature between 55 c
and 70 c for a short period of time. Then, the milk is quickly
cooled and packed.
Pasteurising destroys harmful bacteria. As it does not use high
heat, it maintains the flavour and nutrients in the milk.
However, it cannot kill all the microorganisms. So,
pasteurised milk can be stored in a refrigerator for only a few
days or weeks.
Other than milk, pasteurisation is also used to preserve
yoghurt drinks, fruit juices and wines.



Pasteurizaton
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As food is heated and cooked, the heat kills the
microorganisms. Boiling kills most bacteria. However, those
not affected by heat will grow when the conditions are
suitable.
It is a common way of preserving food at home. Rice
porridges, soups and various dishes are prepared in this way.














Boiling
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Smoking is the process of drying food with smoke for a long
period of time. This method is mainly used for fish, meat and
fruit such as banana. The drying effects of smoke and the
chemicals produce from the smoke help to preserve the
food.
The low heat from the fire dries the food very slowly. The
smoke gives the food a special colour and flavour.
Smoking is used to lengthen the shelf life of perishable food
items. This effect is achieved by exposing the food to smoke
from burning plant materials such as wood. Most commonly
subjected to this method of food preservation are meats and
fish that have undergone curing. Fruits and vegetables like
paprika, cheeses, spices, and ingredients for making drinks
such as malt and tea leaves are also smoked, but mainly for
cooking or flavouring them. It is one of the oldest food
preservation methods, which probably arose after the
development of cooking with fire.



Smoking
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Food preservation began a long time ago since prehistoric times.
Early man, for example, preserve fruits by drying them under the
sun. Today, various methods have been invented to preserve
food.
Food preservation place an important role in our live.
Food preservation enables us to keep food for a longer time.
Otherwise, agricultural products such as vegetables, fruits,
meat and fish will go back before they reach consumers.
Food preservation makes it easy to store food, making our live
more convenient. For example, milk for babies can be stored
as milk powder. This makes it easy for mothers to feed their
babies anytime and anywhere.
Food preservation also reduces wastage of food. For
example, leftover dishes can be kept in the refrigerator for the
next meal. Without proper food preservation methods, fresh
food and vegetables would have to be consumed as soon as
they are harvested. Otherwise, they will go bad after of few
days and have to be thrown away.
Food preservation makes it easy to transport food. As food can
be kept longer, food from one part of the world can be
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transported to other parts of the world. For example, we can
taste fruits like peaches and pears which cannot be grown
here but are imported from other countries.










ATTACHMENT










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Food
Preservation
Food spoilage Importance of
food preservation
Methods of food
preservation
DRYING
BOILING
COOLING
WAXING
SALTING
VACUUM-PACKING
PASTEURISATION BOTTLING/ CANNING
SMOKING
PICKLING FREEZING
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Preservation usually involves preventing the growth of bacteria, fungi (such as
yeasts), and other micro-organisms (although some methods work by
introducing benign bacteria, or fungi to the food), as well as retarding the
oxidation of fats which cause rancidity. Food preservation can also include
processes which inhibit visual deterioration, such as the enzymatic browning
reaction in apples after they are cut, which can occur during food
preparation.
Many processes designed to preserve food will involve a number of food
preservation methods. Preserving fruit by turning it into jam, for example,
involves boiling (to reduce the fruits moisture content and to kill bacteria,
yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an
airtight jar (to prevent recontamination). There are many traditional methods
of preserving food that limit the energy inputs and reduce carbon
footprint.[1]
Maintaining or creating nutritional value, texture and flavour is an important
aspect of food preservation, although, historically, some methods drastically
altered the character of the food being preserved. In many cases these
changes have now come to be seen as desirable qualities cheese, yoghurt
and pickled onions being common examples




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Food preservaton
From Wikipedia, the free encyclopedia
Preservaton usually involves preventng the growth of bacteria, fungi (such as
yeasts), and other micro-organisms (although some methods work by introducing benign
bacteria, or fungi to the food), as well as retarding the oxidaton of fats which cause
rancidity. Food preservaton can also include processes which inhibit visual deterioraton,
such as the enzymatc browning reacton in apples afer they are cut, which can occur during
food preparaton.
Many processes designed to preserve food will involve a number of food preservaton
methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the
fruits moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-
growth) and sealing within an airtght jar (to prevent recontaminaton). There are many
traditonal methods of preserving food that limit the energy inputs and reduce carbon
footprint.*1+
Maintaining or creatng nutritonal value, texture and favour is an important aspect
of food preservaton, although, historically, some methods drastcally altered the character
of the food being preserved. In many cases these changes have now come to be seen as
desirable qualites cheese, yoghurt and pickled onions being common examples.

Drying
Drying is one of the most ancient food preservaton techniques, which reduces water actvity
sufciently to prevent bacterial growth

*edit+Refrigeraton
Main artcle: Refrigeraton
Refrigeraton preserve foods by slowing down the growth and reproducton of micro-
organisms and the acton of enzymes which cause food to rot. The introducton of
commercial and domestc refrigerators drastcally improved the diets of many in the Western
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world by allowing foods such as fresh fruit, salads and dairy products to be stored safely for
longer periods, partcularly during warm weather.

*edit+Freezin
Pictorial guide inside a freezer door
Main artcle: Frozen food

Freezing is also one of the most commonly used processes commercially and domestcally
for preserving a very wide range of food including prepared food stufs which would not
have required freezing in their unprepared state. For example, potato wafes are stored in
the freezer, but potatoes themselves require only a cool dark place to ensure many months'
storage. Cold stores provide large volume, long-term storage for strategic food stocks held in
case of natonal emergency in many countries.

*edit+Vacuum packing
Main artcle: Vacuum packing
Vacuum-packing stores food in a vacuum environment, usually in an air-tght bag or botle.
The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling.
Vacuum-packing is commonly used for storing nuts to reduce loss of favour from oxidaton.

*edit+Salt
Bag of Prague powder #1, also known as "curing salt" or "pink salt." It's typically a
combinaton of salt and sodium nitrite, with the pink color added to distnguish it from
ordinary salt.
Main artcle: Curing (food preservaton)
Saltng or curing draws moisture from the meat through a process of osmosis. Meat is cured
with salt or sugar, or a combinaton of the two. Nitrates and nitrites are also ofen used to
cure meat and contribute the characteristc pink color, as well as inhibiton of Clostridium
botulinum.

*edit+Sugar
Main artcle: Sugaring
Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches,
apricots, plums or in crystallized form where the preserved material is cooked in sugar to the
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point of crystallisaton and the resultant product is then stored dry. This method is used for
the skins of citrus fruit (candied peel), angelica and ginger.

*edit+Smoking
Main artcle: Smoking (cooking)
Smoking is used to lengthen the shelf life of perishable food items. This efect is achieved by
exposing the food to smoke from burning plant materials such as wood. Most commonly
subjected to this method of food preservaton are meats and fsh that have undergone
curing. Fruits and vegetables like paprika, cheeses, spices, and ingredients for making drinks
such as malt and tea leaves are also smoked, but mainly for cooking or favoring them. It is
one of the oldest food preservaton methods, which probably arose afer the development
of cooking with fre.

*edit+Artfcial food additves
Main artcle: Preservatves
Preservatve food additves can be antmicrobial; which inhibit the growth of bacteria or
fungi, including mold, or antoxidant; such as oxygen absorbers, which inhibit the oxidaton
of food consttuents. Common antmicrobial preservatves include calcium propionate,
sodium nitrate, sodium nitrite, sulftes (sulfur dioxide, sodium bisulfte, potassium hydrogen
sulfte, etc.) and disodium EDTA. Antoxidants include BHA and BHT. Other preservatves
include formaldehyde (usually in soluton), glutaraldehyde (kills insects), ethanol and
methylchloroisothiazolinone.

*edit+Pickling
Main artcle: Pickling
Pickling is a method of preserving food in an edible ant-microbial liquid. Pickling can be
broadly categorized into two categories: chemical pickling and fermentaton pickling.

In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and
other micro-organisms. Typical pickling agents include brine (high in salt), vinegar, alcohol,
and vegetable oil, especially olive oil but also many other oils. Many chemical pickling
processes also involve heatng or boiling so that the food being preserved becomes
saturated with the pickling agent. Common chemically pickled foods include cucumbers,
peppers, corned beef, herring, and eggs, as well as mixed vegetables such as piccalilli.
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In fermentaton pickling, the food itself produces the preservaton agent, typically by a
process that produces lactc acid. Fermented pickles include sauerkraut, nukazuke, kimchi,
surstrmming, and curtdo. Some pickled cucumbers are also fermented.