Preservation: Comparative Analysis of Two Variant of Vegetables using Freezing

Method in Preservation

Acknowledgement

Firstly, we would like to thank our Science Teacher Sir Rofil Lagmay for guiding us to

do our Science Investigatory Project. For accepting and giving us a chance to present.

To the OP Sisters, and to those who have contributed efforts and support to make this

try a reality. Also great thanks to the researcher’s friends and classmates who helped in

the survey.

Table of Contents

Chapter 1

Introduction

Statement of the Problem

Significance of the Study

Definition of Terms

Scope and Limitations

Locale

Chapter II

Review Related Literature

Chapter III

Methodology
 Materials

Procedure

Chapter I

INTRODUCTION

The simplest, most convenient, and least time-consuming technique of food

preservation is freezing. Except for high-water-content fruit, cream-based goods, and

cooked starchy foods like cooked noodles and rice, most foods freeze well. All fresh

produce contains enzymes, which are substances that aid in the ripening and

maturation of the plant. Enzyme activity is slowed but not stopped during freezing.

These enzymes, if not inactivated, can cause color and flavor alterations as well as

nutrient loss during freezer storage. Freezing also inhibits, but not eliminates, the germs

that cause spoilage or sickness. Frozen fruits and vegetables should be stored at 0

degrees Fahrenheit or lower to maintain their quality. A freezer thermometer is the only

way to ensure that your freezer is at the proper temperate

Storing frozen meals at temperatures above 0 degrees Fahrenheit accelerates

degradation and reduces the shelf life of the food. The ice in the items can thaw briefly

and then freeze due to fluctuating freezer temperatures. Every time this happens, the

smaller ice crystals form larger ones, further damaging cells and creating a mushier

product.

Freezer burn is a gritty, brownish patch where the tissues become dry and tough due to

moisture loss, or ice crystals melting off a product's surface. Food that has been frozen
burned is likely to develop off flavors, but it will not make you sick. Freezer burn can be

avoided by packaging in heavyweight, moisture-resistant fabrics.

Statement of the Problem

This study aims to compare the preservation of tomato and cabbage using Freezing

preservation method.

Specifically, it will answer the following questions:

1.How long will the Tomato be preserved using freezing method?

2. How long will the Cabbage be preserved using freezing method?

3. Which of the following food materials is effective using freezing

preservation method?
Significance of the Study

This study hopes to prove a comparative analysis of different simple food preservation

methods. Furthermore, the study could be of importance to the following:

To the students, to give more knowledge about preservation and help students to think

about what should happen if they don’t know about anything about preservation

To the school, it's the way of producing better learning and discipline and it will explain

more about how to involve teachers in creating and implementing school |

improvement

To the community, it is important to discuss this study because it is a way for the

community to know ways to preserve their fruits or vegetables for longer

Definition of Terms

Preservative-(Conservation), Any of many chemical additives used to prevent or

retard spoilage caused by chemical changes, such as oxidation or the growth of

mold. The National Center for Home Food Preservation also explains that

“Canning was pioneered in the 1790s by the Frenchman Nicolas Appert. He

discovered that the application of heat to food in sealed glass bottles preserved

the food from spoilage.

preservation. To ensure safe acidity in whole, crushed, or juiced tomatoes.

Vinegar- (Acetic acid), Contained in the vinegar increases the acidity of the vegetables,

killing off any microorganisms and effectively preserving the veggies by

preventing spoilage.

Honey- the high concentration of sugar in honey forces the water out of any yeast or

bacteria cells that could otherwise contaminate the food.

Garlic- (Allium sativum), Has anti-viral properties that help in fighting bacteria, both in

your body and food. Tossing a clove of garlic or some minced garlic in your soup,

dressing, dip or any other dish will help keep harmful bacteria at bay and will let

the food stay fresh for longer.

Scope and Limitations

This study is only to supply the conclusions of efficacy of Freezing preservation method.

The research will only be using Tomato and Cabbages as specimens for preservation.

The preservatives that will be used are vinegar, lemon, honey, garlic, and freezing.

Locale

This study will be conducted in

Review Related Literature

How Does Freezing Preserve Food and Maintain Quality?

Frozen vegetables and herbs, ready-to-heat meals and gourmet ice cream - the variety

of frozen foods in supermarkets has grown markedly since the introduction of frozen

food in the 1930's. In this article Food Today looks at the process of freezing and its role

in helping to preserve foods and supply convenience and variety.

Using cold to help preserve foods dates to prehistoric times when people used snow

and ice to help preserve their hunt. It is said that Sir Francis Bacon contracted fatal

pneumonia after trying to freeze chickens by stuffing the carcasses with snow. It was

not until the 1930's those frozen foods started to be sold commercially following the

discovery of a method of quick freezing. (Ruth Anne Foo 2016)

How does freezing preserve food and keep it safe?

Freezing delays spoilage and keeps foods safe by preventing microorganisms from

growing and by slowing down the enzyme activity that causes food to spoil. As the

water in the food freezes into ice crystals, it becomes unavailable to those

microorganisms that need it for growth. However, most microorganisms, (apart from

parasites), remain alive when frozen so foods must be handled safely both before

freezing and once defrosted.

Freezing has an extraordinarily insignificant effect on the nutrient content of foods.

Some fruits and vegetables are blanched (immersed in boiling water for an abbreviated

period) before freezing to inactivate enzymes and yeasts that would continue to cause

food spoilage, even in the freezer. This process can cause some of the vitamin C (15 to

20%) to be lost. Despite these losses, vegetables and fruits are frozen in peak condition

soon after harvesting and are often higher in nutrients than their "fresh" counterparts.

Harvested produce can sometimes take many days to be sorted, transported and

distributed to stores. During this time, vitamins and minerals can be slowly lost from

food. Fresh soft fruits and green vegetables can lose as much as 15% of their vitamin C

content daily when kept at room temperature.

There are almost no vitamins and minerals lost from frozen meats, fish and poultry

because protein, vitamins A and D and minerals are not affected by freezing. During the

defrosting process, there is a loss of liquid having water-soluble vitamins and mineral

salts, which will be lost in the cooking process if this liquid is not recovered.

Are there any foods that should not be frozen?

Freezing can damage some foods because the formation of ice crystals causes

breakage of the cell membranes. This has no adverse effects in terms of safety, (indeed

some bacterial cells would also be killed), however the food loses its crispness or

firmness. Examples of foods that do not tolerate freezing well include salad vegetables,

mushrooms and soft fruits.

Foods with higher fat contents, such as cream and some sauces, tend to separate when

frozen.
 Commercial freezing rapidly freezes foods so that smaller ice crystals are formed. This

causes less damage to cell membranes so that quality is even less affected.

How long can food be kept in the freezer? (Ruth Anne Foo. 2016)

Foods can be safely kept in the home freezer for 3 to 12 months without loss of quality.

Keeping times vary depending on the food and the product label supplies the best sign

of keeping time.

Freezer tips

 Freezers should be kept at or below -18°C

 In contrast to refrigerators, deep freezers should be packed tightly as this allows the

freezer to function better.

 Using proper packaging such as freezer bags and plastic containers will help protect

foods and prevent "freezer burn".

 Avoid placing hot foods straight into the freezer as this will raise the freezer temperature

and may adversely affect other foods. Cool food before freezing.

 Make sure that frozen food is completely thawed before cooking. Food that has been

frozen and thawed should never be refrozen.

Authors

Information compiled by Ruth Anne Foo (2016)

revised by Pat Shenberger (2016)

Updated by Barbara Rohrs (2016)

Reviewed by Julie shertzer (2016)

Reviewed by Christine kindle (2016)

Methodology

Research Design

Cabbage Days before rotting

Tomato Days before rotting

Materials

Tomato

Cabbages

Chiller

Procedure

1. Is To Dice the Needed Vegetables into smaller pieces

2. To cover up the preservers using the Preservers

3. To put the Preservation in the chiller

4. Capture each day to see if the Preserved ingredient starts to rot

According to R. Foo et.al (2016)