MEANING OF 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.

Role of food preservation: 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.

Methods: cotrolling microorganisms, controlling enzymes, controlling other physical causes of

deterioration

The techniques of food preservation are freezing, salty, drying, ppickling and canning

Step1:

The selection of fruit to be canned is good quality, not rotten, old enough but not too ripe.

The material is then washed or cleaned using clean water. This is done to remove dirt that is attached to
the material so that it is expected to reduce the microbial population, eliminate insecticidal remnants,
reduce or eliminate materials of the wax type that coat the skin of fruits.

Step2:

The sequence of steps in the canning process differs with the product. Fruits and vegetables may be
peeled or pitted, and have stems removed prior to canning. Some vegetables receive a heat treatment
before they are placed in the can to remove air and improve packing. (Think about the bulk of raw vs.
cooked spinach) Acidic juices, like orange and tomato, and acidic vegetables, such as sauerkraut, can be
sterilized before they are placed into containers. Seafood is usually packed after being boned or shelled,
with the exception of smaller fish like sardines and anchovies, or even salmon, which have bones that
are softened by heating. Meats and fish, like tuna, are usually cooked to soften the flesh before canning,
separated from bones, compacted and placed in cans with appropriate liquid.

Step 3:

Then poured a solution of syrup, a solution of salt, broth or sauce. Similarly, when filling fruit, filling
syrup is not done filling until full, but only filled up to about 1-2 cm from the surface of the can. It should
be attempted that when filling the solution, all fruit is submerged.

Step4&5:
Once a food is packed into a can, the can is heated to a temperature which kills all known
microorganisms. In addition, most processed foods are closely monitored, using a system called Hazard
Analysis and Critical Control Point, or HACCP.

The canned foods are then heated under steam pressure at temperatures of 240-250° Fahrenheit (116-
121° Celsius). The amount of time needed for processing is different for each food, depending on the
food's acidity, density and ability to transfer heat. For example, tomatoes require less time than green
beans, while corn and pumpkin require far more time.

Step 6:

After the sterilization process, the can is then cooled with cold water. The sterilization cooling process
becomes important because of the large pressure difference that can cause recontamination of the
cooling water into the product.

Cooling is done as soon as possible after the sterilization process is complete to prevent the regrowth of
bacteria, especially thermophilic bacteria.