Food Preservation
Dr. Mohsin
Food Preservation
The term food preservation refers to any one of a number of
techniques used to prevent food from spoiling.
By boiling milk we are preserving it for a longer period.
But, what are we actually doing by boiling? We are killing the
microorganisms by raising the temperature of milk.
Micro-organisms cannot survive at very high temperature.
This is one of the principles of food preservation.
Principles of Food Preservation
The principles of food preservation:
(i) killing the micro-organisms.
(ii) preventing or delaying the action of microorganisms.
(iii) stopping the action of enzymes.
(iv) Keep away insects, worms and rats:
1. Removal of micro-organisms or inactivating them:
This is done by removing air,
water (moisture) lowering or increasing temperature, increasing
the concentration of salt or sugar or acid in foods.
If we want to preserve green leafy vegetables, we have to
remove the water from the leaves so that micro organisms
cannot survive.
We do this by drying the green leaves till all the moisture
evaporates.
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(ii) Preventing or delaying the action of micro-organisms
We all know that a peeled apple spoils faster than the one with skin
intact.
Do you know why? This is because the apple has its skin as a
protective covering which prevents the entry of micro-organisms.
Similarly, the shell of nuts and eggs, skin of fruits and vegetables
serve as a protective coating and delay the action of micro-rganisms
Thus the action of micro-organisms can be delayed or prevented in
many ways like-
providing a protective covering
raising the temperature
lowering the temperature
adding chemicals
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(iii) Stopping the action of enzymes
Enzymes also cause food spoilage and are naturally present in food.
If we Keep a raw banana for a few days and observe what happens to it.
It will turn ripe, become yellow and then start decaying.
All this happens due to presence of enzymes.
What will happen if the action of enzymes is stopped?
The foodstuff will be prevented from being spoilt.
Enzyme action can be prevented by giving a mild heat treatment.
Before canning or freezing, vegetables are dipped in hot water or are
exposed to steam for a few minutes. This is known as blanching.
When you heat milk, you are not only killing micro-organisms present in it
but also stopping the action of enzymes.
This extends its shelf life.
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4. Removal of insects, worms and rats:
By storing foods in
dry
air tight containers
So the insects, worms or rats are prevented from destroying it.
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Control of microorganisms
Control of microorganisms
Heat
Cold
Drying
Acids
Sugar and salt
Oxygen concentration
Smoke
Radiation
Chemicals (preservatives)
Control of microorganisms
Control of enzymes
• Heat
• Oxygen removal
• Acids
• Chemicals (antioxidant)
Control of Other factors
• Protective packaging
• Sanitation
Preservation methods
1. Thermal processing (Application of heat)
Inactivate enzymes
Kill microorganisms.
Most bacteria are killed in the range 82-93°c. Spores are not
destroyed even by boiling water at 100°c for 30 min.
To ensure sterility (total microbial destruction, including
spores), a temperature of 121°c must be maintained for 15
min or longer.
Various methods are -
a. Blanching
b. Pasteurization
c. Sterilization
d. Boiling
e. Steam under pressure
Preservation methods
2. Removal of heat (cold processing)
Lowering temperature of food
•Decreases the rate of enzymatic, chemical and
microbial reactions in food storage life is extended
Various methods are –
a. Refrigeration
b. Freezing
Preservation methods
3. Control of water content (drying)
Microorganisms require free water
Free water is removed from the food and therefore, is unavailable
to microbial cells
Multiplication will stop
Water unavailable for chemical/biochemical reactions
Storage life extended
Various methods are -
a. Freezing
b. Physical removal of water from food (dehydration)
c. Removal of some of the water from food (concentration)
d. Addition of substances that bind water in food, making it
unavailable (sugar, salts)
Preservation methods
4. Radiation
• Ionizing radiation
• Inactivate microorganisms in food
• Destroy storage pests
• Inactivate enzymes
Various methods are -
a. Infrared radiation
b. Ultraviolet radiation
Preservation methods
5. Atmosphere composition
Removal of oxygen
Inhibits o -dependant enzymatic and chemical
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reactions
Inhibits growth of aerobic microorganisms
Various methods are –
a. Paraffin wax
b. Nitrogen back flushed bags (potato chips)
c. Controlled atmosphere storage
d. Vacuum packaging of fresh food (cured meats)
Preservation methods
6. Fermentation
Specific microorganisms are used (starter cultures)
Facilitate desirable chemical changes
Longer storage life
Produce acids, alcohol that will prevent growth of
undesirable microorganisms
Produce antimicrobial substances as well.
Preservation methods
Various chemicals used are –
A preservative is defined as only substance which is capable of
inhibiting, retarding or arresting the growth of
microorganisms.
a. Acids (inhibit microbial growth and enzymatic reactions)
b. Organic acids (acetic, citric, tartaric acids)
c. Inorganic acids (hydrochloric, phosphoric acids)
d. Food grade, comply w/regulations
e. Antioxidants (to delay oxidative rancidity)
f. Antimicrobial agents:
g. sodium propionate (mould inhibitor)
h. sodium benzoate (antibacterial)
i. sugar and salt (high concentrations)
Preservation methods
8. Smoke
Contains preservative chemicals (eg.
formaldehyde) from the burning wood
Heat also helps destroy microorganisms
Heat dries the food
Denature proteins (Enzymes)
Preservation methods
9. Curing (Salt and Sugar)
Salt binds with water molecules and thus acts as a
dehydrating agent in foods.
Impair the conditions under which pathogens
cannot survive.
Curing is used with certain fruits and vegetables.
( pickles etc),
Meats can be submerged in a salt solution known
as brine (NaCl solution)
Thank You
