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Food Preservation

Food preservation is important because foods are only available seasonally but needed year-round. There are several methods of food preservation including heat processing, dehydration, chemical preservation using salt/sugar/acids, use of oils and spices, canning, pasteurization, and refrigeration. Food preservation adds variety to diets, increases the shelf life and supply of foods, and decreases waste by allowing storage and transportation.

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Vaibhav Vithoba Naik
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961 views3 pages

Food Preservation

Food preservation is important because foods are only available seasonally but needed year-round. There are several methods of food preservation including heat processing, dehydration, chemical preservation using salt/sugar/acids, use of oils and spices, canning, pasteurization, and refrigeration. Food preservation adds variety to diets, increases the shelf life and supply of foods, and decreases waste by allowing storage and transportation.

Uploaded by

Vaibhav Vithoba Naik
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC or read online on Scribd

RAC

FOOD PRESERVATION 1. All the foods which aye used by the human being are drawn from the plant and animals kingdoms. 2. The different foods grow in the different season and many of them are required for the whole year by the human being 3. Therefore it is very much essential to preserve them during transportation and subsequent storage until they are finally consumed. 4. The food preservation may be defined as the state in which the food may be retained over a period of time without being contaminated by pathogenic organism or chemicals and without losing its colour, texture, and flavor and nutrition value.

MECHANICAL ENGINEERING

T.V.S.

RAC

METHODS OF FOOD PRESERVATION The food preservation may be defined as the state in which the food may be retained over a period of time without being contaminated by pathogenic organism or chemicals and without losing its color, texture, and flavor and nutrition value 1. HEAT PROCESSING : All types of spoilage agents (enzymes, bacteria and moulds) are destroyed when subjected to high temperature over a period of time. 2. DEHYDRATION The process of removing the moisture from the product is called dehydration. It is one of the oldest methods of preserving the food and still it is widely used. A variety of dehydrated products are available in the market. They include dried milk, dehydrated soups, instant coffe, precooked peas and cereals. 3. CHEMICAL PRESERVATION This method may employ high concentration of salt, sugar and acids. Salts as a preservative is used for preserving vegetables and fruits like tamrind, raw mango, amlas, fish and meat 4. OILS AND SPICES Oils and species along with salt and sugar provides a medium that resist the activity of the microorganism in food. Species such as chilles, fengurells, mustards and peepers are used in pickling. 5. CANNING The canning is the preservation of foods in sealed containers, usually often the application of heat through steam under pressure. This method is used for fluid product such as fruit juice, syrups and sauces.

MECHANICAL ENGINEERING

T.V.S.

RAC

6. PASTEURIZATION This method is generally used on the large scale to protect the milk against the bacterial infections. The milk used for the preparation of the milk products like cheese, butter and ice cream is asterisked. The refrigeration is only means of preserving food in its original freshness. The application of the refrigeration for preserving the food is common in domestic refrigerator, commercial refrigerator and cold storages.

ADVANTAGES OF FOOD PRESERVATION 1. 2. 3. 4. It adds variety to the food. It increases the self life of food. It increases the food supply. It decreases the wastage of foods.

MECHANICAL ENGINEERING

T.V.S.

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