FOOD

PRESERVATION
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FOOD
PRESERVATION
Click to edit Master subtitle style - application of techniques to prevent or minimize undesirable changes in food. - assures the consumer of a supply of foods that are out of season. - from the nutrition viewpoint, it is an essential in improving the general health of the family supplying it with a varied and balanced diet.

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CAUSES OF FOOD SPOILAGE

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Food deteriorates or spoils in quality because of biochemical action of enzymes in the food or of those found in molds, yeast and bacteria. Bacteria, yeast, and molds may cause putrefaction, fermentation , or molding in food.
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CAUSES OF FOOD SPOILAGE

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Worms, bugs, weevils, fruit flies and moths may damage food and render it unfit for human consumption. The bruises and cuts caused by these insects serve as pathways by which microorganism reach the inner tissues of food.
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PRINCIPLES OF FOOD PRESERVATION

A. Microbial decomposition may be prevented or delayed by :

keeping out microorganisms through sanitary handling ; removal of microorganism; the growth and activity of microorganisms by low temperature, drying, anaerobic conditions, or chemicals; and
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Hindering

PRINCIPLES OF FOOD PRESERVATION

B. Self decomposition of food may be prevented or delayed by :
1.

Destruction or inactivation of food enzymes; and Prevention of delay of purely chemical reactions such as preventing oxidation by means an antioxidant.
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2.

C. Damage by external factors like

METHODS OF FOOD PRESERVATION

HEATING destroys or inactivates these enzymes thus preventing this type of deterioration. PASTEURIZATION is a process of heating a food, CANNING a method of preserving foods which combines the techniques of heating to kill spoilage microorganisms and inactivate enzymes by sealing in an6/26/12 air tight

METHODS OF FOOD PRESERVATION

BAKING has a two fold purpose : developing a different type of food product from grains, then preserving it for future use. REFRIGERATION the rate of deterioration by naturally occurring enzymes and the rate of growth of microorganisms are progressively retarded by low temperature. SUN AND AIR DRYING in6/26/12 certain

METHODS OF FOOD PRESERVATION

VACUUM DRYING with products that deteriorate from heat or oxidation a vacuum drying process may be employed in batch or continuous flow. This method lends itself to the drying of certain fruit juices FREEZE DEHYDRATION To remove at least 95% of the water from foods by the use of high temperature.
6/26/12 FERMENTATION wines and beers are

METHODS OF FOOD PRESERVATION

PRESERVING, CONCENTRATION, AND CARBONATION preservation is accomplished by addition of sugar, while concentration of products by the removal of water produces syrups and various fruit concentrates. SALTING, CURING AND SMOKING

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METHODS OF FOOD PRESERVATION

IRRADIATION aprocess in which food is passed through a chamber where it is exposed to gamma rays or X rays. These high-energy rays are strong enough to break chemical bonds, destroy cell walls and cell membranes, and break down deoxyribonucleic acid (DNA), the substance that carries genetic information in all cells. CHEMICALS
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FOOD ADDITIVES
Food additives is a substance or a mixture of substance other than basic food stuffs, which is present in food as a result of production, processing, storage or packing. Food additives are added to foods in precise amounts during processing. They are technologically justified for; - maintaining the nutritional quality of the food; - enhancing the keeping quality or stability of food thereby reducing food wastage; - making food attractive to consumers in a manner which precludes deception; and providing essential aids in food 6/26/12 processing.

CLASSIFICATION OF FOOD ADDITIVES

Preservatives prevent or inhibit spoilage of food Anti-oxidants - such asvitamin Cact as preservatives by inhibiting the effects ofoxygenon food Sequestrants - to improve the quality and stability of the food products.

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CLASSIFICATION OF FOOD ADDITIVES

Stabilizers, thickener -give foods a firmer texture Bleaching and maturing agents, starch modifier Anti-caking agents and enzymes - keep powders such as milk powder from sticking.

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FOOD PACKAGING
Food packaging serves the ff. purposes : 1. It protects food from physical and chemical spoilage. 2. It enhances the shelf stability of preserved foodstuffs. 3. It facilitates the handling of food. 4. It simplifies storage of foodstuffs.
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TYPES OF PACKAGING MATERIALS

Flexible or soft packaging Rigid Containers Non-Rigid Materials

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