Principles of Food Preservation

The principles on which food preservation is based can be

classified as
1. Prevention or delay of microbial decomposition.
2. By killing the microorganisms
3. Prevention or delay of self-decomposition of the food.
4. Prevention of damage by insects, animals,
mechanical causes etc.

1. Prevention or delay of microbial decomposition.

a) By keeping out microorganisms (asepsis).

b) By removal of microorganisms, e.g., by filtration.
c) By hindering the growth and activity of

microorganisms, e.g., by use of low temperatures,

drying anaerobic conditions or chemicals.

a) By keeping out microorganisms (asepsis)

Examples of asepsis are many in nature. Shells of nuts

such as almonds and walnuts, skins of fruits such as

bananas, oranges, shells of eggs and the skin or fat on
meat and fish are typical examples
Packaging prevents entry of microorganisms into food
A can of peas stays without spoiling because

microorganisms can not enter the sealed can.

b) By removal of microorganisms, e.g., by filtration.

This method can be used to remove microorganism
The liquid is filtered through a bacteria proof filter made

of asbestos pads, unglazed porcelain or similar materials

and the liquid is allowed to percolate through with or
without pressure.
This method can be used successfully with water, fruit

juices, beer, soft drinks and wine but is not very popular in
industry because of its cost.

 C) Hindering the growth and activity of microorganisms.

Use of low temperature
Drying/dehydration
Maintenance of anaerobic conditions

2. By killing the microorganisms

a) Heat: Exposing food to high temperatures kills most of

the microorganisms present and helps preserve food if it

is not allowed to be recontaminated.
(b) Irradiation irradiation of foods, which consists of
exposing the food to either electromagnetic or ionizing
radiations destroys the microorganisms present

3. Prevention or delay of self-decomposition of the food.

(a)Blanching:

mild heat treatment given to vegetables to inactivae

enzymes before either canning or freezing called
blanching.
Prevention of oxidation:

Foods like oils and fats can turn rancid and become unfit to
eat because of oxidation. This can be prevented by addition
of small quantities of chemicals which prevents the
oxidation of the fats. These chemicals are called
antioxidants.

Methods of Food Preservation

Food preservation methods can be broadly divided into

two categories:
1. Bacteriostatic method in which microorganisms are
unable to grow in the food,
2. Bactericidal methods in which most of the
microorganisms present in the food are killed

Bacteriostatic Methods
Dehydration
Addition of salt/sugar
Use of oil and spices
Use of acid
Use of chemical preservatives
Use of low temperatures

Dehydration (Removal of water)

Sun drying: Vegetables and fruits are washed, peeled,

prepared and placed on flat bottom trays under the sun

Vegetables: beans, peas, potatoes, cauliflower, ladys fingers, garlic,

onion, and all leafy vegetables can be sun-dried.

Fruits: apricots, bananas, dates, figs, grapes (raisins) raw mango
(amchur), peaches, pears, pomegranate seeds (anardana).

 Smoking: Foods can also be dried by exposing them to

smoke by burning some special kinds of wood. Fish and

meat are the foods usually preserved by this method.

 Mechanical Drying: Dehydrators and spray driers are

examples of mechanical devices used for drying food.

Addition of salt or sugar

Binding of moisture by addition of solutes such as salt or

sugar also prevents growth of microorganisms and helps

preserve foods.
Lemon, mango and other such pickles
Jams and marmalades are prepared by boiling the fruit pulp or

shredded fruit peels with sufficient quantity of sugar (about 55 per

cent by weight) to a reasonably thick consistency

Use of oil and spices

A layer of oil on top of any food prevents growth of

microorganisms like moulds and yeasts by preventing

exposure to air.
Spices like turmeric, pepper, and asafotida have little
bacteriostatic effect

Use of acid
Acid conditions inhibit growth of many microorganisms.

Organic acids are added or allowed to form in the food to

preserve them.
Acetic (vinegar), citric (lime juice) and lactic acids are
commonly used as preservatives.
Onions are bottled in vinegar with a little salt. Vinegar is
also added to pickles, chutneys, sauces and ketchups.
Citric acid is added to many fruit squashes, jams and
jellies to increase the acidity and prevent mould growth.
Lactic acid is usually produced from lactose by the action
of lactic acid bacteria in the food.

Use of chemical preservatives

Certain chemicals when added in small quantities can hinder

undesirable chemical reaction in food by:

1. interfering with the cell membrane of the microorganism,
their enzyme activity or their genetic mechanism;
2. acting as antioxidants.
. Some of the chemical preservatives used are:
. Benzoic acid
. Potassium metabisulphite
. Sorbic acid;
. Calcium propionate
. Sodium benzoate.

 The development of off-flavours (rancidity) in edible oils is

prevented by the use of butylated hydroxy anisole (BHA),

butylated hydroxy toluene (BHT), lecithin, which are some
of the approved antioxidants.

Use of low temperatures

Microbial growth and enzyme reaction are retarded in

foods stored at low temperatures.

The lower the temperature, the greater the retardation.
Low temperatures employed can be
Cellar storage temperatures (about 15C).
Refrigerator or chilling temperature (0C to 5C).
Freezing temperatures (18C to 40C).

Cellar storage (about 15C): (under ground rooms)

The temperature is not low enough to prevent the action

of many spoilage organisms or of the plant enzymes.

Decomposition is, however, slowed down considerably.
Root crops, potatoes, onions, apples and similar foods
can be stored for limited periods during the winter months.

Refrigerator or Chilling temperatures (0C to

5C):
Chilling (refrigerator) temperatures are obtained and

maintained by means of ice or mechanical refrigeration.

Fruits and vegetables, meats, poultry, fresh milk and milk
products, fish and eggs can be preserved from two days
to a week when held at this temperature.

Use of freezing temperature or Cold storage

temperatures:
At temperature below the freezing point of water (18C

to 40C) growth of micro-organisms and enzyme activity

are reduced to the minimum. Most perishable foods can
be preserved for several months if the temperature is
brought down quickly (called quick freezing) and the food
held at these temperatures.

 Foods can be quick frozen in about 90 minutes or less by

(i) placing them in contact with the coil through which the

refrigerant flows: (ii) blast freezing, in which cold air is

blown across the food;
(iii) by dipping in liquid nitrogen.

 Quick frozen foods maintain their identity and freshness

when they are thawed (brought to room temperature)

because very small ice crystals are formed when foods are
frozen by these methods.
Many microorganisms can survive this treatment and may
become active and spoil the food if the foods are held at
higher temperatures.
Frozen foods should always, therefore, be held at
temperatures below 5C.
Enzymes in certain vegetables can continue to act even after
being quick frozen and so vegetables have to be given a mild
heat treatment called blanching (above 80C) before they are
frozen to prevent development of off flavours.

FreezeDrying:
In this method, the food is frozen and the water from the

food removed under vacuum. The water sublimes, i.e., it

is converted into vapour without passing through the liquid
stage. The food is preserved in its natural state without
any loss of texture or flavour. The food is packed in plastic
or aluminium foil packets in an atmosphere of nitrogen.

Use of High Temperatures

Coagulation of proteins and inactivation of their metabolic

enzymes by the application of heat leads to the

destruction of microorganisms present in foods.
The heat treatment varies with
the organism that has to be killed,
the nature of the food to be preserved and
other means of preservation that may be used in addition

to high temperature.

 High temperatures used for preservation are usually

classified for convenience as follows:

Temperatures below100C. (pasteurisation)
Temperature of boiling water (100C).
Temperature above 100C

Pasteurisation (Temperatures below 100C)

Pasteurisation is the name given to the method employing

temperatures below 100C for the preservation of food.

milk is heated to 72C or higher and kept at that
temperature for at least 15 seconds. After pasteurisation,
the milk is rapidly cooled to 10C or lower and held at that
temperature.

Boiling
Cooking of rice, vegetables, meat etc. at home is usually

done by boiling the food with water and involves a

temperature around 100C.
Boiling the food at 100C kills all the vegetative cells and
spores of yeasts and moulds and only the vegetative cells
of bacteria.
Also used for canning acid foods like tomatoes, pineapple
and cherries.

Canning
Canning usually employs temperatures above 100C to

kill spoilage organisms

The food is sealed in sterile, airtight containers and then
subjected to temperatures above 100C.
Low acid foods such as fish, poultry, meat and most
vegetables have to be processed at temperatures higher
than 100C.
Temperatures above 100C can only be obtained by using
steam pressure sterilizers such as pressure cookers or
autoclaves.