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Food Preservation: Learning Strand Ii (Scientific and Critical Thinking Skills)

Food preservation involves preventing the growth of microorganisms like bacteria, yeast and fungi. It preserves the color, taste and nutrients of food for a long time. Microorganisms can grow in foods with high moisture, air exposure, long storage at room temperature, or damaged skins. Preservation removes or inactivates microorganisms by controlling air, water, temperature, or increasing salt/sugar/acid levels. It also inactivates spoiling enzymes. Common preservation methods include drying, curing with salt/sugar/spices, pickling with vinegar, edible coatings, boiling, pasteurization, refrigeration, freezing, radiation, pulsed light, high pressure processing and controlled atmospheres.

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188 views25 pages

Food Preservation: Learning Strand Ii (Scientific and Critical Thinking Skills)

Food preservation involves preventing the growth of microorganisms like bacteria, yeast and fungi. It preserves the color, taste and nutrients of food for a long time. Microorganisms can grow in foods with high moisture, air exposure, long storage at room temperature, or damaged skins. Preservation removes or inactivates microorganisms by controlling air, water, temperature, or increasing salt/sugar/acid levels. It also inactivates spoiling enzymes. Common preservation methods include drying, curing with salt/sugar/spices, pickling with vinegar, edible coatings, boiling, pasteurization, refrigeration, freezing, radiation, pulsed light, high pressure processing and controlled atmospheres.

Uploaded by

Pridas Gid
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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LEARNING STRAND II

( Scientific and Critical Thinking Skills)

FOOD PRESERVATION
Preservation usually involves preventing
the growth of bacteria, yeast, fungi and
other micro organisms.
 “A process by which foods like fruits and
vegetables are prevented from getting
spoil for a long period of time. The colour,
taste and nutritive value of food is also
preserved”
1. Presence of microorganism
Situations for the appropriate growth of micro
organisms-
 Food having high moisture content
 Air around the food containing
microorganisms
 Foods kept for long time at room
temperature
 Skin of fruits and vegetables getting
damaged
 Foods with low salt, sugar and acid
content
2.Presence of
enzymes
 3. Insects ,worms and
rats
 1. Removal of microorganism or
inactivating them

 This is done by removing air, water,


lowering or increasing temperature,
increasing the concentration of salt or
sugar or acid in foods.
2. Inactivating enzymes
-by changing conditions such
as temperature and moisture

3. Removal of insects, worms and


rats

-by storing foods in dry, air tight


containers
 1. Drying –removing the foods water

 Sun drying
 Commercial drying
 Conventional; - heat
 Vaccum; - pulls the water out
 Osmotic;- water drawn out by osmosis
 Freeze drying; - ice crystals vaporize
 Cure –to preserve foods through the use of
salt and drying, sugar, spices or nitrates may
also be added
 Vinegar

 Edible coating-natural wax, oil, petroleum

based wax
 The elimination of all micro organisms
through extended boiling or through the
use of certain chemicals.
 Refrigeration

 Freezing
 Pasteurization- heat liquids to 160 degree
celsius for 15 seconds

 Ohmic heating- electrical current is passed


through the food generating enough heat
to destroy micro organisms.
 Low doses of gamma rays, x rays, or
electrons
 Exposes food to intense, very brief flashes
of light which disrupt the cell membrane
of bacterial cells.
 Inactivates food borne micro organisms at
low temperature
 Uses ultra high pressure to inhibit the
chemical process of food deterioration.
 Ozone is commercially produced by
exposing oxygen to electrical current.

 Ozone is an effective disinfectant


 Foods are packaged airtight by a
commercial sealing process

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