METHODS OF

FOOD
ASEQUIA,
CHRISTIAN
PAOLO
PRESERVATION
DANO, BRYAN EMMANUEL
YACAPIN, JEFFERSON

Introduction
WHAT IS FOOD PRESERVATION?
process that makes food last longer
usually involves preventing the growth of
bacteria, fungi or other micro-organisms
as well as slowing down the oxidation of
fats that cause rancidity.
may also include processes that inhibit
visual deterioration, such as the
enzymatic browning reaction in apples

Introduction
WHY IS FOOD PRESERVATION
IMPORTANT?
a) It makes food last longer
b) It kills bacteria and fungi
c) It can slow down the activity of
disease-causing bacteria.

Introduction
TECHNIQUES OF FOOD
PRESERVATION
1. TRADITIONAL
2. MODERN / INDUSTRIAL

TRADITIONAL
TECHNIQUES

DRYING

Drying
of
food
can
One of the oldest
befood
done
through:
preservation
techniques
a)
Drying
thethe
food
It
involves
under
hot of
sun.
removal
water
foodit in the
b) from
Heating
substances.
oven
or heating the

exposes
the
food
to
a
food to a high
temperature thats
temperature.
high enough to

FREEZING

the art of preparing,

packaging, and
freezing foods at
their peak of
freshness.
Food can last longer
because bacteria and
fungi cannot grow at
a very low
temperature.

SMOKING

used to lengthen the

shelf life of
perishable food
items by exposing
the food to smoke
from burning plant
materials such as
wood.
Most commonly
subjected to this

Canning and
Bottling

Canning and Bottling

- was developed by Nicolas Appert in 1806 for
French Navy
- involves cooking food, sealing it in or jars
sterile cans

and boilingthe containers to kill or weaken any

remaining bacteria as a form ofsterilization
- creation of good vacuum seal

United States Department of Agriculture (USDA)

2 approved canning/bottling methods:

Water-bath Canning

Pressure Canning

(for High Acid foods)

(for Low Acid foods)

High Acid vs. Low Acid

Canned Foods

pH < 4.6
Depend on the pH of the
food to prevent the growth
of Clostridium botulinum
Use Water-bath canning

pH > 4.6
Depend on the heat process under
pressure to destroy the spores of
Clostridium botulinum
Must use Pressure canning

Water-bath Canning
Water bath canner is a large pot
with a loose cover and a rack to hold
jars,
off the
bottom.
The pot
should
be deep enough to
cover the canning jars by one to two
inches and still have another inch of
space to allow brisk boiling.
The diameter of the pot should be no
more than four inches wider than the
diameter of the stove's burner to
ensure even heating.
T = 212C (usually)

Pressure Canning
A pressure canner is a specially
made heavy pot with a locking lid, an
inner rack and a steam vent in the
lid.
The vent can be adjusted using a
weight value or screw. A dial gauge
gives a reading of the actual
pressure.
Ten pounds of pressure at 115 C
is recommended for canning
vegetables.

Sugar and Salt

Addition

Sugar Curing
- addition of table sugar or honey to
preserve
foodsfruits in
- ex:
jellie
jams,
s,
jars
How preservation
happens?
- sugar draws water out of food so it is not
available for biochemical reactions
- sugar may also encourage the growth of
healthy bacteria that prevent bad
bacteria
from
growing
- sugar also
exert
osmotic pressure that
will draw water out of bacteria
- fructose and sucrose are very effective
for preserving food

Salting or Salt Curing

- addition of table salt or brine to
preserve
foodsbaco salt pork
- ex: corned
beef,
n,
How preservation
happens?
- salt draws water out of food making it
unavailable for chemical reactions that
cause
decay
- salt also
interfere with the replication of
microorganisms such as bacteria.
- Salt curing frequently uses salts
containing nitrates. Nitrates act as
antioxidants in preserved foods.

On the closer look

Simple Osmosis or Dehydration: Inhibition of
Microbial
Salt or sugar,Growth
whether in solid or aqueous form, attempts to reach equilibrium
with the salt or sugar content of the food product with which it is in contact.
This has the effect of drawing available water from within the food to the
outside and inserting salt or sugar molecules into the food interior.
The result is a reduction of the so-called product water activity.
Water Activity (aw) - a measure of unbound, free water molecules in the food
that is necessary for microbial survival and growth.

Fresh Food : aw =
0.99 to inhibit growth of most bacteria : aw = 0.91
Necessary

Pickling

Pickling
- is a method of preserving food in an edible anti-microbial liquid
2 types:

Chemical Pickling
the food is placed in an edible
liquid that inhibits or kills
bacteria and other microorganisms

Fermentation Pickling
the food itself produces the
preservation agent, typically by a
process that produces lactic acid

Pasteurizatio
n
Sterilization

Pasteurization vs. Sterilization

Pasteurization

Sterilization

Definition

Pasteurization is the
process of heating
liquid to a specific
temperature for a
specific time period
to reduce microbial
growth.

Sterilization is the
process of
eliminating all
bacterial growth from
various different
objects.

Process

Heat liquid to a set

temperature below
boiling point and
then cool quickly

Heat or chemicals
used to kill all
various types of
bacteria

Pasteurization

Sterilization

Eliminates

Some microbial
bacteria that
stops growth

All various types

of microbial
growth including
bacteria, fungi,
viruses

Uses

Liquids, Food

Food, Medical,
Cleaning,

Vacuum Packing

Vacuum packaging is another way to increase the shelf

life of food products. Here the product is placed in an airtight pack, the air sucked out and the package sealed.
Benefits of sealing foods under vacuum.

ELIMINATING OXIDATION
PRESERVING DELICATE FLAVORS AND OILS
MAINTAINING MOISTURE
PREVENTING FREEZING BURN