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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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