Lec : 12 & 15

Principles and methods of

preservation
Importance / advantages of food preservation
• Prevention of wastage of fresh produce
• To extend the shelf life of the produce.
• To develop value added products.
• Self employment opportunities.
• Provides convenient and preferable forms to the consumer (jam, jellies,
RTS, squash, etc.,)
• Foreign exchange earnings from the export of processed foods and it will
improve our national economy.
• Available in the form of ready to serve and hence (fuel consumption)
energy is saved.
Availability – accessibility – affordability
 Basic Principles and Methods of Food Preservation
Food Preservation
1. Prevention or Delay of microbial decomposition.
Food preservation is the process of a) Keeping away undesirable microorganisms. (Eg: Asepsis)
treating and handling food to
stop or b) Removal of microorganisms. (Eg: Filtration)
slow down food spoilage, c) Hindering the growth and activity of microorganisms
loss of quality, edibility or Eg: Refrigeration, Dehydration, and Chemical
nutritional value and thus allow Preservatives.
for longer food storage. d) Killing the microorganisms. Eg: Heat or Radiation
2. Prevention or Delay of self decomposition of food.
Microorganism Enzymes in
the food a) Destruction or inactivation of enzymes (blanching).
CAUSES b) Prevention or delay of chemical reactions (anti
Damage oxidants).
Mechanical from insects
damage FOOD and rodents
SPOILAGE 3. Prevention of damage caused by insects, animals and
mechanical causes.
 C. Preservation by drying
Methods of Food 1. Sun drying
Preservation 2. Drying by mechanical driers
(i) Spray drying
I. Physical Methods
(ii) Foam mat drying
A. Preservation by low temperatures (iii) Drying by osmosis
1. Refrigeration (iv) Freeze drying
2. Freezing
D. Preservation by irradiation
3. Chilling
II. Chemical Methods
A. High concentration of salt
B. Preservation by high temperature B. High concentration of sugar
1. Pasteurization C. Using chemical preservatives
2. Canning III. Fermentation
A. Preservation by Low Temperatures Comparison Data of Shelf Life of Refrigerated
and Frozen Foods
1. Refrigeration: (0 to 5°C) Enzymatic and microbial changes in
foods are slowed down considerably. Vegetables/
Meat/Dairy/ Refrigeration Freezing
2. Chilling temperature: keeping foods at 10-15 C (slightly above
0
Fruits
refrigerated temperature).
Pears 5 Days One year
3. Freezing: (–18 to – 40°C) Microbial growth is prevented
completely and the action of food enzymes greatly reduced.
Butter 1–2 months 9 months

Various methods of freezing include

Milk 8–20 days 3 months

3. Slow freezing (sharp freezing ) −4° C to −29°C for 3 to 72

Lean fish 1–2 days 6–10 months
hours Fatty fish 1–2 days 2–3 months
4. Quick freezing −32° C to −40° C Poultry 1–2 days 6–9 months
5. Dehydro freezing. Bread 1–2 weeks 2–3 months
• Quick freezing is an ideal method of preserving nearly all baked Flour 1 year 1–2 years
products.
Corn 1–2 days 8 months
• Bread frozen at –22°C or below retains its freshness for
many months. Green peas 1–2 days 8 months
Produce undesirable effects on flavour and Spinach 5–7 days 8 months
texture
B. Preservation by High Temperature
The Time and Temperature for the
1. Pasteurization: Pasteurization is a mild heat Pasteurization of Various Food
treatment that kills a part but not all the Products
microorganisms present and usually involves the Food
Temperature
Duration
(°C)
application of temperature below 100°C.
Three methods. Milk 62.8 30 mts.
71.7 15 sec.
a. Bottle or Holding Pasteurization: The
extracted juice is strained and filled in bottles. The Ice cream mix 71.1 30 mts.
bottles are then sealed air tight and 82.2 60–20 secs.
pasteurized. Grape wine 82–85 1 min.
b. Over Flow Method: Temperature about 2.5°C Dried fruits 65.6–85
30–90
mts.
higher than the pasteurization
Bottled grape 30–90
temperature. juice
76.7
mts.
Carbonated
c. Flash Pasteurization: The juice is heated 65.5 30 mts.
juices
rapidly to a temperature of about 5.5°C higher
Methods of pasteurization
HTST Method: (High temperature short time)
71.7°C and time is 15 sec.
LTLT Method: (Low temperature long time)
62.8°C and time is 30 minutes time. Ex: Milk
UHP (Ultra high temp)
138–150 °C and time one or two seconds
Pasteurization Sterilization
• Partial destruction of • Complete destruction of
microorganisms micro organisms
• Temp below 100oC • Temp 100oC and above
• Normally used for milk and • normally used for vegetable
fruits • 30 – 90 min at 1160C
 Canning
foods are heated in hermetically
Canning is the process in which the
sealed (airtight) jars or cans to a temperature that destroys
microorganisms and inactivates enzymes that can cause
food spoilage.
Canning process

Exhausting
Cleaning Blanching Filling
(70 -80°C)

Sterilization
Labelling Cooling Sealing
121 °C
Chemical Methods
A. Salt or Brine It is an ancient preservation technique. Food is treated with
salt or strong salt solution.
• Salt causes high osmotic pressure and shrinking of cell, dehydrates foods
and microbes by drawing out moisture.
B. High Concentration of Sugar
• Sugar has the ability to bind water and make it unavailable for microbial
growth.
• Apples, oranges, guavas, grapes and pineapples are suitable for making jams
and jellies.
Natural preservatives
salt, sugar, vinegar, alcohol and castor oil.
Salting and Pickling
• Salt is added to enhance taste and extend
butter,
shelf life in foods such as
cheese, vegetables, bread and
meat products.
• Dry salting is used for meat,
mango, amla and fish.
Pickling
• The layer of oil that floats on the top of pickles prevents
the entry and growth of microorganisms like
moulds and yeast.
• Spices like turmeric, pepper, chilli powder and asafoetida
retard the growth of bacteria.
• Vinegar provides an unfavorable acidic
environment for microbial growth.
• The salt added absorbs water and prevents the growth of
micro-organisms.
• Raw mangoes, lemon, amla, ginger, garlic, tomato, chilli,
mixed vegetables such as potato, carrot, beans, peas,
cauliflower are used to prepare pickle.
C. Using chemical preservatives
The chemicals when added interfere with the cell membrane of the microorganisms,
their enzyme activity or their genetic mechanisms. They also act as antioxidants. The
common chemical preservatives permitted are
1. Benzoic acid (including benzoates) Sodium benzoate is a salt of benzoic acid and is
used in preservation of coloured fruit juices and squashes.
2. Sulphur dioxide (including sulphites) Potassium meta- bi-sulphite is used as a
source of sulphur dioxide when it is added to the juice or squash. When used in fruits
with deep colours like blue grapes, jamun, watermelon it bleaches the colour and hence
in such cases benzoic acid is desirable.
3. Organic acids and their salts
• Foods can be preserved by adding lactic, acetic, propionic, citric acids and their salts.
Nitrates and nitrite compounds are used to preserve meat and fish products. It gives
desirable colour, flavor and discourages the growth of micro-organisms. It also
prevents toxin formation by the microorganisms in food.
Preservation by filtration
• Complete removal of organisms.
• The liquid is filtered through a
previously sterilized ‘bacteria
proof’ filter
• made of sintered glass,
diatomaceous earth, unglazed
porcelain, membrane pads, (or)
similar material and the liquid is
forced though by positive or
negative pressure.
• Used successfully with fruit juices,
beer, soft drinks, wine and water.
 Gray (Gy)

One Gy is equal to one joule per kilogram.

C. Preservation by Drying
• Drying is used to remove
moisture by the application of
unconventional energy
sources like sun and wind.
• Dehydration - process of removal
of moisture by the application of
artificial heat under
controlled conditions of
temperature, humidity and air
flow.
I. Sun Drying: It is limited to regions with hot
climates and dry atmosphere and to certain fruits
such as raisins, prunes, figs, apricots, pears and
peaches.
It is a slow process.
A minimum temperature of 86°F
• Papads Sun Dried Brinjal
• vathals
• sundaikai
• cluster beans
• bitter gourd
• green chillies
• dried fish
Sun Dried Sundaikai
II. Drying by Mechanical Driers:
• Artificial drying involves the passage of hot air with controlled relative
humidity over the food to be dried or the passage of the food through
such air.

Mechanical Driers

Solar Drying Drum drying

Hot-air dryers Drying by

Mechanical Driers
Spray drying osmosis
Vacuum drying freeze drying
Foam mat
drying
Solar Drying
50-80 °C
 Hot-air dryers
Range from ambient to 110 - 135°C
Range from ambient to 160 - 195°C
Vacuum drying 60 °C with vacuum pressure -38 cmHg

The main difference between both drying

techniques is the partial vapor pressure, which
is lower during vacuum drying; therefore, the
remnant liquid water reaches its boiling point
and it is vaporized, explaining the higher
moisture transfer rate.
Drum drying 120–155°C.

the heated surface is the envelope of a rotating horizontal metal cylinder. The
cylinder is heated by steam
Osmotic dehydration is an operation used for the partial removal of
water from plant tissues by immersion in a hypertonic (osmotic) solution.
Foam mat drying
Methyl cellulose (0.25-2%), egg white (3-20%),
maltodextrin (0.5-05%), carboxy methyl cellulose
(CMC) and gum Arabic (2-9%) are the commonly utilized
additives for the foam-mat drying process at the given range,
either combined together for their effectiveness or individual
effect.