PRESERVATION TOOLS,

UTENSILS AND
LEARNING OBJECTIVES:
EQUIPMENT
At the end of The lesson the student should be able to:
1. Identify the tools, utensils, and equipment in food preservation and processing
2. Use the tools/utensils and equipment properly in food preservation and processing
3. Identify the different methods of food preservation and processing
4. Know the importance of the food preservation and processing
5. Know the principles of food preservation and processing
CONTENTS
1. FOOD PRESERVATION
2. PRINCIPLES OF FOOD PRESERVATION
3. IMPORTANCE OF FOOD PRESERVATION
4. FOOD PRESERVATION METHODS
5. FOOD PROCESSING
6. FOOD PROCESSING TOOLS, UTENSILS AND EQUIPMENT
7. CONTAINERS USED IN FOOD PRESERVATION AND PROCESSING
What IS FOOD PRESERVATION?
Food PRESERVATION IS A PROCESS IN WHICH:

Food and Vegetables are prevented from getting spoilt.

The color, test and nutritive values of food is also preserved.

Food products lasts for a long period of time: shelf life of food product is
increased.
Types of foods for preservation

perishable Semi perishable Shelf stable

Lasts for less time 2 days to 1 Lasts for around 2 months Has longer shelf life more
week and are processed than 6 months
Example: Fruits, milk, Example: ice-cream, cheese, Example: food grains
vegetables, and meat bread, cake, pastries
Principles of food preservation
1. Inhibit the growth and activity of microorganisms
Asepsis (to keep out microorganisms
Removal of microorganisms
Stopping the growth and activity of microorganisms (low temperature, drying or
chemicals)
Destruction of microorganisms(heating or radiation)
2. Protecting against self decomposition of food
Inhibit the activity of endogenous enzyme(phenolase)
Delay or inhibit chemical reactions(non-enzymatic browning)
PROTECTION FROM SPOILAGE BY INSECTS AND RODENTS
PROTECTION AGAINST LOSSES BY CHEMICAL CAUSES
IMPORTANCE OF FOOD
PRESERVATION
INCREASE THE SHELF LIFE OF FOOD
RETAIN THE QUALITY OF FOOD- COLOR, TEXTURE, FLAVOR,
AND NUTRITIVE VALUE.
DECREASES WASTAGE OF FOOD
MAKE FOODS AVAILABLE THROUGHOUT THE YEAR
FOOD PRESERVATION METHODS
Two types of food preservation principles
1. Bacterial methods
2. bacteriostatic methods
Bacterial methods
Most of the microorganisms are killed
Example are:
Cooking
Canning
Pasteurization
Sterilization
irradiation
Bacteriostatic methods
Based on prevention of multiplication of microorganisms
May be achieved by
 Removal of water
 Use of acids, oils or spices
 Keeping the foodstuff in low temperature
Methods are:
 Drying
 Freezing
 Pickling
 Salting
 smoking
Techniques of food preservation
Physical
rely on killing the microorganisms or at least stopping their growth
for long enough.
Chemical
Preservatives
Direct microbial poisons
Chemical used:
1. Nitrates and nitrites
to preserve meat
2. Sulphites
to prevent the browning of fruits and vegetables
to prevent fungal spoilage
Common food preservation
methods
1. Bottling and canning 7. Waxing
2. Pickling 8. Pasteurization
3. Drying 9. Boiling
4. Salting 10.smoking
5. Vacuum packing
6. Cooling and freezing
 Bottling and
canning
 Processes of preserving food by
heating and then sealing it in an
airtight container
 The food is boiled to kill
microorganisms and then sealed
to prevent other micro organisms
from getting in
 Pickling
 Pickling food in vinegar or other acids,
makes it difficult for microorganisms to
live.
 Commonly pickled food include onions,
soya beans and chilies
 Sugar can also be used in pickling fruits
such as nutmegs, mangoes and cherries
 Drying
 A lot of food is preserved by
drying under the sun
 Drying removes most water from
food. Most bacteria die or
become inactive when the food
is dried
 Salting
 Salting is an age-old way of preserving
food. The salt draws out moisture and
prevents microorganisms from
growing. In this process, food such as
fresh meat, washed and coarse salt is
rubbed into it.
 A lot of our local foods are preserved
by salting process.
 Vacuum
packing
 Keeps food by sucking air out
from its packaging.
 Food is thus prevented from
spoiling because there is no air.
 Commonly used for storing
 Cooling and
freezing
 Cooling slows down the action of
microorganisms, thus it takes longer to
spoil. It allows fruits from different parts of
the world to appear on our supermarket
shelves. (0 to -4°c)
 At freezing temperature, microorganisms
become inactive, thus food cannot spoil
when it is frozen. (-18°c)
 Waxing
 Waxing of fruits and vegetables is also
common. Apples, oranges, eggplants and
tomatoes are dipped into liquid wax to
prevent growth of fungi and loss of
moisture.
 Waxed fruit need to washed thoroughly
or peeled before eating.
 Pasteurization
 Heating food to a certain temperature for some
time followed by rapid cooling. Heating at such
high enough temperature kills most bacteria.
However, it does not affect the taste and
nutritional value of the food.
 Fresh milk, yoghurt drink and juices are
pasteurized to make them last longer.
 Boiling
 As food is heated and cooked, the
heat kills the microorganisms.
 Boiling kills most bacteria. However,
those not affected by heat will grow
when the conditions are suitable.
 Smoking
 The process of drying food with smoke
for a long period of time. This method is
mainly used for fish and meat.
 The drying effects of smoke and the
chemicals produced from the smoke
help to preserve the food.
Food processing
Food processing is the set of methods and techniques used to
transform raw ingredients into food or to transform food into other
forms for consumption by humans or by the food processing
industry. Food processing typically takes clean, harvested crops or
slaughtered and butchered animal products and uses these to
produce attractive, marketable and often long-life food products.
Examples of food processing
methods
1. Chopping 8. Frying
2. Mixing 9. Baking
3. Homogenizing 10. Packaging
4. Cooking 11. Addition of gas such as air
5. Pasteurizing entrainment for bread or gasification
of soft drinks.
6. Blanching
7. Spray-drying
 Packaging
• Food is packaged for many purposes
Some reasons are:
• Containment for shipping, dispensing, unitizing in to appropriate sizes,
improving the usefulness.
• Protect from microbial contamination, physical dirt, insect invasion, light
exposure, flavor pickup, flavor loss, moisture pickup, moisture loss and
physical abuse.
• Food is packaged in metal cans, glass and plastic bottles, paper and paper
board, wide variety of plastic and metallic films and combinations of these.
Packaging is done by continuous automatic machines at a speed of 1000
units per min.
The container forming is depend on the type of the food.
Tools, utensils and equipment used
in food preserving and processing

Tools are simple implements for food preparation.

Utensils are implement specially for kitchen use.
Equipment are the items needed for a particular task or activity.
a. Tools for measuring and weighing
the correct amount of materials:
Weighing scale
(clock type) Measuring spoon Dry measuring cup
Measuring tool

Digital scale
Utensils for handling and preparing
materials
Kitchen shear Utility bowls Colander
 Utensils

Strainer Wooden spoon Utility tray

 Utensils

Chopping board Mixing bowls Tongs

 Utensils

Funnel Peeler Paring knife

Types of knife used in preserving
and processing food
Bread knife Boning knife
 Types of knife

Cleaver knife French knife Utility knife

 Types of knife

Butcher knife Citrus knife

c. Equipment for processing

Stock pot Wok Food processor

 Equipment

Double boiler Pressure cooker Meat grinder

 Equipment

Meat slicer Vacuum sealer

 Equipment

Refrigerator Freezer Gas range

 Equipment

Can sealer Smoke house

 d. Containers

Canning glass jars Sterilized glass bottles Cans

Container
Vacuum bags