ICAR-National Research Centre on Litchi, Muzaffarpur

Principles and Methods of

Preservation

Ankit Kumar
ICAR-NRC on Litchi, Muzaffarpur
ICAR-National Research Centre on Litchi, Muzaffarpur

Food Preservation
Food preservation can be defined as the science
which deals with the methods of prevention of
decay or spoilage of food, thus allowing it to be
stored in a fit condition for future use.
ICAR-National Research Centre on Litchi, Muzaffarpur

Reasons for food spoilage

o Fermentation by moulds, yeasts, bacteria

o Enzymes present in the product
o Chemicals present in the pulp/juice may react
with one another and spoil aroma/taste
o Contact with air
o Traces of metal from equipment
ICAR-National Research Centre on Litchi, Muzaffarpur

Principles of food preservation

o Prevention or delay of microbial decomposition
o Prevention or delay of self decomposition
o Prevention of damage by insects, animals,
mechanical causes etc
ICAR-National Research Centre on Litchi, Muzaffarpur

Principles of food preservation

Prevention or delay of microbial decomposition
 By keeping out microorganisms (asepsis)

 By removal of microorganisms (filtration)

 By hindering the growth and activity of

microorganisms (low temperature, drying,
anaerobic conditions, chemicals, antibiotics etc)
 By killing microorganisms (Heat or radiation)
ICAR-National Research Centre on Litchi, Muzaffarpur

Principles of food preservation

Prevention or delay of self decomposition
 By destruction and inactivation of enzymes
( Blanching)
 By prevention or delay of chemical reactions
(antioxidants)
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Asepsis (Absence of infection)
 Means preventing entry of microorganisms
 Maintaining general cleanliness and hygiene at
every step
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by high temperature
 Destroys microorganisms and inactivate enzymes
 Pasteurization (below 100°C)
 Sterilization (100°C and above)
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by low temperature
 Growth of microbes and activity of enzymes are
retarded
 Refrigeration or chilling (0-5°C)
 Freezing (-18 to -40°C)
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by Chemicals
 Preservative is any substance which is capable of
inhibiting, retarding, or arresting the process of
fermentation, acidification, or other
decomposition of food.
 Sulphur Dioxide (KMS)
 Benzoic acid (Sodium Benzoate)
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by Drying
 Microorganisms cannot grow if a product has
very less moisture content
 Drying or dehydration is the application of heat
under controlled conditions to remove the
majority of water normally present in a food by
evaporation
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by Filtration
 Filtration to remove debris and microorganisms
 Use of Ultra filtration, membranes
 Reverse osmosis
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by Carbonation

 Process of dissolving sufficient CO2 in water or

beverage
 Usually ranges from 1-8 g/litre
 Cuts off oxygen supply to microorganisms
 Increases acidity
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by Sugar
 Any syrup which contains 66% or more sugar do
not ferment
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by Fermentation
 Decomposition of carbohydrates by
microorganisms or enzymes is called
fermentation
 Alcohol, Vinegar, Pickles (14% alcohol and 2%
acetic acid prevents spoilage)
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by Salt
 Salt at 15-20% is sufficient to preserve most
products
ICAR-National Research Centre on Litchi, Muzaffarpur

Methods of food preservation

Preservation by acids and oil
 Layer of oil on the surface of any food produces
anaerobic conditions (eg Pickles)
 2% acetic acid prevents spoilage
ICAR-National Research Centre on Litchi, Muzaffarpur

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