Final Ppt Chete02

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ASEQUIA, CHRISTIAN PAOLO

DANO, BRYAN EMMANUEL

YACAPIN, JEFFERSON

METHODS OFFOOD

PRESERVATION


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IntroductionWHAT IS FOOD PRESERVATION?

process that makes food last long usually involves preventing the g

bacteria, fungi or other micro-orgas well as slowing down the oxidafats that cause rancidity.

may also include processes that ivisual deterioration, such as the

enzymatic browning reaction in a


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Introduction

WHY IS FOOD PRESERVATIOIMPORTANT?

a) It make !ood "at "on#er$) It ki"" $acteria and !un#ic) It can "o% do%n t&e acti'itdieaecauin# $acteria*


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Introduction

TE+HNI,-ES OF FOODPRESERVATION

.* TRADITIONA/0* MODERN 1 IND-STRIA


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TRADITIONA/

TE+HNI,-ES


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DRYIN2Dr(in# o! !ood can

$e done t&rou#&3a) Dr(in# t&e !oodunder &ot un*

$) Heatin# it in t&eo'en or &eatin# t&e!ood to a &i#&

tem5erature*

One o! t&e o"det

!ood 5reer'ationtec&ni7ue

It in'o"'e t&eremo'a" o! %ater

!rom !oodu$tance*

e85oe t&e !ood to atem5erature t&at9

&i#& enou#& to


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FREE:IN2 t&e art o! 5re5arin#;

5acka#in#; and!ree


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SMO=IN2 ued to "en#t&en t&e

&e"! "i!e o!5eri&a$"e !ooditem $( e85oin#t&e !ood to moke!rom $urnin# 5"antmateria" uc& a%ood*

Mot common"(

u$>ected to t&i


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+annin# and

@ott"in#


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+annin# and @ott"in#

- was developed by Nico"a A55ert in!rench "avy

- involves cooking food, sealing it insterile cans

and$oi"in#the containers to kill oremaining bacteria as a form of t

- creation of #ood 'acuum ea"


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United States Department of Agriculture(US

2 approved canning/bottling methods:

Water-bath Canning Pressure Can(for High Acid foods (for !o" Acid foo

i & id id


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Hi#& Acid '* /o% Acid+anned Food

pH < 4.6

#epend on the pHof the

food to prevent the gro"th

of Clostridium botulinum

$se Water-bat canning

pH ! 4

#epend on the eat

pressure to destro%

Clostridium bo

&ust use "ressu


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Water-bat #anning

Water $at& canner is awith a loose cover and a

$ars, o% the bottom.&he pot should be deep ecover the canning $ars byinches and still have anotspace to allow brisk boilin

&he diameter of the pot smore than four inches widdiameter of the stove's bensure even heating.T 0.0B+ (usually)

" # i


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"ressure #anning

* pressure canner is a spemade heavy pot with a loc

inner rack and a steam velid.

&he vent can be ad$usted weight value or screw. * dgives a reading of the actu

pressure.

&en pounds of pressure at is recommended for cannivegetables.


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Su#ar and Sa"t

Addition

S # i


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Sugar #uring

- addition of table sugar or honpreserve foods- ex

$ams,

$ellie

s,

fruits in

$arsHo% 5reer'ation&a55en?- sugar draws water out of fooavailable for biochemical reac

- sugar may also encourage thhealthy bacteriathat prevent bacteria from growing- sugar also exert osmotic preswill draw water out of bacteria

- fructoseand sucroseare verfor preserving food

S lti S lt # i


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Salting or Salt #uring

- addition of table salt or brinepreserve foods- ex corned

beef,

baco

n,

salt pork

Ho% 5reer'ation&a55en?- salt draws water out of foodunavailable for chemical reactcause decay- salt also interfere with the re

microorganisms such as bacte- /alt curing freuently uses scontaining nitrates. "itratesaantioxidants in preserved food

$ t l l %


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$n te closer loo%

Sim5"e Omoi or De&(dration3 In&i$ition o!Micro$ia" 2ro%t&Salt or sugar, whether in solid or aqueous form, attempts to reach e

with the salt or sugar content of the food product with which it is in

This has the effect of drawing available water from within the food outside and inserting salt or sugar molecules into the food interior.

The result is a reduction of the so-called product water activity.

Water Activity (aw - a measure of unbound, free water molecules inthat is necessary for microbial survival and growth.

!resh !ood aw

0.22"ecessary to inhibit growth of most bacteria aw 0.


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Pick"in#

"ic%ling


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"ic%ling

- is a method of preserving food in an edible anti-microb

2 t%pes:

#emical "ic%ling &ermentation "i

the food is placed in an edible

li'uid that inhibits or ills

bacteria and other micro-

organisms

the food itself prod

preservation agent) t%

process that produces


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Pateuri


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asteurization vs. Steriliza

Pateuri


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Pateuri


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acuum packaging is another way to increaslife of food products. 5ere the product is placetight pack, the air sucked out and the package

@enet o! ea"in# !ood under 'acuumC* 96:7:"*&:"; *&:96:*&9 !6*


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Final Ppt Chete02