Food Preservation

Methods
By Leo Francisco
Drying
Oldest known method for preserving food
It is exposing food to a temperature thats high enough
to remove moisture but low enough it doesnt cook
freezing
The process of chilling foods to at least 0 degrees
Fahrenheit.
Canning
The process of heating the product at a specified
temperature for a specific length of time (pasteurizing)
and then vacuum sealing the pasteurized food.
Fermenting
The process of encouraging the growth of prokaryotes in
order to inhibit eukaryotic organism
Pickling
The process of soaking food in a solution containing
salt, acid, or alcohol
Often combined with other methods such as fermenting,
canning or refrigerating
Dry Salting
Low salt concentration (2.5% to 5% salt/weight of the
food) promotes fermentation
High Salt concentration (20% - 25% sat) prevent
microbial growth
Curing
Similar to pickling, uses salt, acid, and/or nitrites. Used
for meat and fish
May require freezing the final product
Smoking
Complementary process to curing that improves flavor
and appearance and can also act as a drying agent
Sealing
Process of covering food to keep out air which delays
the activity of spoilage.
Cellaring
Process of storing foods in a temperature-, humidity-,
and light controlled environment
Granaries
SAMPLES OF HOME FOOD
PRODUCTS
Tocino
Pickles
Atchara
Embutido
Daing
Issues surrounding Food Technology