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Methods of Preservation

The document outlines methods of food preservation, focusing on cold processing and heat preservation techniques. Cold processing includes refrigeration and freezing, which inhibit bacterial growth and extend shelf life, while heat preservation methods such as sterilization, pasteurization, and canning eliminate microorganisms through thermal energy. Each method has specific applications and effects on food quality and safety.

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8 views

Methods of Preservation

The document outlines methods of food preservation, focusing on cold processing and heat preservation techniques. Cold processing includes refrigeration and freezing, which inhibit bacterial growth and extend shelf life, while heat preservation methods such as sterilization, pasteurization, and canning eliminate microorganisms through thermal energy. Each method has specific applications and effects on food quality and safety.

Uploaded by

email2n213
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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METHODS

OF
PRESERVATI
ON
Stephanie Masters, Jonathan Jackson,
Liannah Brewy
TABLE OF CONTENTS

COLD HEAT
01 PROCESSING
02 PRESERVATION
01
Cold
Processing
What is Cold Processing ?

Cold processing is the application of low


temperature to food. This allows for inhibiting
bacterial growth and retarding micro-organisms
until dormancy or inactivation. Some organisms
are even destroyed at low temperatures.
Methods of Cold Processing

01
Refrigeration

Refrigeration is the most common method of food preservation. Food in refrigeration


is usually kept at or below 5°C so that bacteria multiplication can slow down but not
entirely come to a halt. Perishable food that is kept like this should be stored like this
for up to seven days. Foods that can be refrigerated are eggs, milk, fruits, meat and
fish.
Methods of Cold Processing

Freezing 02

Freezing is a method of food preservation that is done at or below 0°C.


Food is said to be frozen when ice crystals are formed on it. Foods that
are frozen are preserved longer than refrigerated foods because
freezing brings bacteria and micro-organisms to a halt until dormancy.
Deep-freezing is another component of freezing that not only stops
microbial multiplication but the natural decay and deterioration of food
is significantly halted for a period of time.
Freezing Cont’d
If food is frozen slowly, ice crystals that are bigger than the
cells of the food can cause the food to rupture and burst
open. Fast or quick freezing allows for smaller ice crystals to
form and remain in cells without damaging them.

Foods that can be frozen are fruit, meat, nuts, casseroles


and soups
02 Heat
Preservation
What is Heat Preservation ?
Heat preservation is the process by which foods are
introduced to different methods of thermal energy transfer
to extend their shelf life. Most pathogens and micro-
organisms such as bacteria, yeasts, moulds and enzymes
are eliminated by heating food at or below 100°C. This
makes heat preservation one of the most effective and safe
methods for preserving food.
Methods of Heat Preservation
Sterilization works by first, heating
Sterilization the food to about 110 to 125°C.
01 Afterwhich, it is allowed some time
to balance the temperature gradient
that is made between the container
Sterilization is a common method of heat and food. The product must be held
preservation that attempts to eliminate all at a specific temperature for it to
possible micro-organisms in or on food. This have a predetermined sterilization
method of preservation can be affected by value. Finally, the product is set to
the type of micro-organism found on the be cooled to avoid the bursting of
food, the ph levels of the food and the the container housing the food.
container being used to hold the food in the
heating processes. Liquid consumables such Although effective, this method of
as juices, milk and wine can be sterilized. heat preservation can destroy
thiamine and vitamin C in food
to a large extent.
Methods of Heat Preservation

Pasteurization
02 This method of heat preservation
works by heating food to less than
Pasteurization is the introduction of 100°C. The acidity of the
mild heat and the application of food is what determines how it is
cooling to destroy micro-organisms processed. In more acidic foods,
and pathogens while preventing heat is introduced to inhibit
massive changes to the nutritional organism growth and destroy
value of food. Liquid eggs, beer, spoilage microbes. On the other
wine, milk and juices are preserved hand, in less acidic foods heat is
by this method. introduced to only destroy
pathogens and spoilage microbes.
Methods of Heat Preservation

Canning
03 Canning works by first, adding the
food product to the can then
sealed. Afterwhich, It is
Canning is a widely used method sterilized under pressure for a
of preservation among length of time, then carefully
manufacturers to bring removed and cooled. When this
convenience foods. Foods like fruit, process is over, the food products
vegetables, fish and meat are are labelled and packed.
canned. This method relies on heat
sterilization to destroy micro-
organisms and is sealed to prevent
contamination.
Videos

●Canning
●Sterilization
●Pasteurizing
THE
END
REFERENCES

●[https://www.campdenbri.co.uk/sectors/heat-preserved-
foods.php]
●[https://science.jrank.org/pages/2810/Food-Preservation-Thermal-
processes.html]
●[https://www.britannica.com/topic/food-preservation]
●[https://www.foodbuddies.in/food-sterilization/]

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