NAME: Siti Mardiah binti Mohd Bahari ID NO: D20091035103

FOOD PRESERVATION
Food preservation is the process of treating and

handling food to stop or slow down spoilage. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other, as well as retarding the oxidation of fats which cause rancidity. Black preservation also includes processes which inhibit natural discoloration that can occur during food preparation, such as the enzymatic browning reaction in apples after they are cut.

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Many processes designed to preserve food will involve a

number of food preservation methods: turning fruit into jam, for example, involves boiling (to reduce the fruits moisture content and to kill bacteria, yeasts, etc), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Historically, some methods drastically altered the character

of the food being preserved. In many cases these changes have now come to be seen as desirable qualities cheese, yoghurt and pickled onions being common examples

Experiment
Method of preservation observation

A 25ml palm oil

B 25ml corn oil C salt and distilled water

The seeds remain white in color, bubbles present

The seeds remain white in color, bubbles present Spongy texture present on the seeds

D sugar and distilled water

E vinegar

Spongy texture present on the seeds

Spongy texture present on the seeds

After a week

Corn oil

Palm oil

Salt, sugar and vinegar produce same results

SALT AND SUGAR

Salt and sugar works to preserve food in much the

same way in that water is removed, but there are differences. Sugar does away with the water and salt only binds the water in its method. A salt cured ham, as an example, can be reconstituted.

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Sugar prohibits growth of bacteria by the process of

diffusion. This method of preservation works by drawing the water out of the fruit or other food by high levels of sugar content. The water removed is in proportion to the level of sugar added. Salt and sugar both kill microbes by causing water to exit through their cell membrane, causing dehydration.

VINEGAR
The preservative action of vinegar is based upon its

acetic acid content. Pathogenic bacteria are rapidly destroyed in pickle solutions containing three percent acetic acid and three and one-half percent salt Vinegar is important as a preservative, because it reduces the thermal death time of microorganisms and either inhibits or kills microorganisms, depending on the concentration used

OIL
The function of the oil is to prevent oxidation from the

air in the container which can lead to discoloration of some foods. By excluding air from the surface of the vegetable, one is establishing anaerobic conditions which actually favor the growth of some types of bacteria.