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FOOD PROCESSING AND PRESERVATION

Module Title: Basic Concepts of Food Preservation and Processing

Course Title: Food Processing and Preservation
Course Number: FT 311
Course Description: Apply the management principles in food processing and preservation
Total Time: 15 hours /Week

INTRODUCTION Food Preservation can be defined as the process of treating and handling food
in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while
maintaining nutritional value, texture and flavour. (Food Spoilage Microorganisms, 2006).

Chapter 1. Basic Concepts of Food Preservation and Processing

OBJECTIVES

a. Discuss the concepts and principle of food preservation and processing

b. Value the Principles of Preservation

CONTENT/DISCUSSION

Preventing or Delaying of Microbial Decomposition

This can be done by sanitary handling of foods to prevent the growths of microorganisms. Foods
must be preserved at once while harmful microorganisms have not yet settled and started to multiply.
To do this, the following may be done:
1. Avoid contact of the food with unclean surfaces, containers and utensils. This may be done
by washing raw foods with potable water. To prevent recontamination, sanitary handling of
food must be observed. The surfaces of washed foods should not be left moist in order to
prevent the growth of any organism that may have been left behind. Trim away spoiled
portions of food to reduce the number of contamination that can multiply and hasten the
spoilage of fruits and vegetables.
2. Subject the food to favourable environmental conditions. Delaying the growth and activity of
microorganism may be done by refrigeration and freezing, drying food to reduce the level of
moisture, and eliminating oxygen from packed food. Adding acid or inducing acid formation
in pickled products to alter pH of the product and incorporating the benzoate to fruit juices is
done to prevent initiation and growth of microorganisms.
3. Kill microorganisms by heat. Most organisms can be killed by pasteurization and sterilization
of foods.

Preventing or Delaying Self-Decomposition of Preserved Food

This can be done by doing the following:
1. Destroying food enzymes or making them inactive. The blanching of vegetables and fruits in
boiling water renders the enzyme inactive. Otherwise, the enzymes will continue to be active
and work on spoiling the food.
2. Preventing or delaying purely chemical reactions. Temperature, moisture and oxygen which
flavour chemical reactions such as decompositions of refined oil and oxidation of ascorbic
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FOOD PROCESSING AND PRESERVATION
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acid should be controlled. This can be done by using anti-oxidants in oil and oil containing
products.

Preventing Damage by Insects, Rodents, and Mechanical Causes

Suitable packages must be used to protect the food from bruising, absorption of foreign
odors, and dust.

Principles of Food Preservation

A good method of food preservation is one that slows down or prevents altogether the action
of the agents of spoilage. Also, during the process of food preservation, the food should not be
damaged. The principles of food preservations are:
1. Removal of micro-organisms or inactivating them: This is done by removing air, water
(moisture), lowering or increasing temperature, increasing the concentration of salt or sugar
or acid in foods. For the preservation of green leafy vegetables, the water should be removed
from the leave so that microorganisms cannot survive. This is done by drying the green
leaves till all the moisture evaporates.\
2. Inactivating enzymes: Enzymes found in foods can be inactivated by changing their
conditions such as temperature and moisture. One of the methods of preservations of peas is
to put them for a few minutes in boiling water. This method inactivates enzymes and thus, in
preserving the food.
3. Removal of insects, worms and rats: By storing foods in dry, air tight containers the
insects, worms or rats are prevented from destroying it.
Food spoilage may be defined as a process or change which renders a product undesirable or
unacceptable for consumption. This complex ecological phenomenon is the outcome of the
biochemical activity of microbial chemical processes which will eventually dominate according to
the prevailing ecological determinants. To ensure the safety and quality of foods and beverages, the
effective monitoring of the chill chain through production, transportation, distribution and storage in
retail cabinets and home refrigerators is essential.

Physical and chemical properties of Food

The physical properties of food play an important role in cookery. The knowledge and
understanding of these physical properties will ensure success in food preparation and food
preservation.

Physical Properties
1. Specific gravity
Specific gravity of food it its weight in reference to the weight of an equal volume of
water at a given temperature. It varies according to composition. Specific gravity of
food is used as a basis for the specification purchase of food products such as sugar,
syrup, jellies, jams, milk, cream, ice cream and alcoholic beverages.
2. Melting Point
The melting point of a substance is the temperature at which it changes from solid to
liquid state. For example, water in the form of ice, melts at 0 degree centigrade. With
foods the softening point may be identified as its melting point.
3. Freezing Point
The freezing point of material is the temperature at which it changes from liquid to
solid state. The freezing point of some food, such as milk, for example may be used to
determine adulteration. The freezing point of salt water is lower than a fresh water.
4. Boiling Point
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FOOD PROCESSING AND PRESERVATION

Every pure liquid substance has its own characteristic boiling point. The boiling point
of liquids varies pressure to which the liquid are subjected. For example, water boils
at a temperature lower than 212 degrees Fahrenheit on a mountain top where the
pressure is lower than the sea level (76 cm.) but it boils at higher temperature inside
the pressure cooker where the pressure is high.

Chemical Properties

1. Hydrolysis of sugar and starch

2. Fermentation
3. Starch Dispersion
4. Pectin Formation
5. Browning Reaction
6. Hydrogenation of Fat
7. Coagulation of Protein
8. Hydration of Protein
9. Acids and Basis
10. oxidation
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FOOD PROCESSING AND PRESERVATION

ENRICHMENT ACTIVITIES/DRILLS

Direction: Use separate sheet for your answers.

A. Classify the following as element, compound or mixture.
1. Air 4. Multivitamin tablet
2. Carbon 5. Pure water
3. Carbon dioxide 6. Sea water

B. Classify the following mixtures as homogeneous or heterogeneous.

1. Air 4. Vegetable salad
2. Mayonnaise 5. Sand
3. Salt solution 6. Chicken soup

C. Write I if the statement describes an intensive property; E if the statement describes an

extensive property.
1. Wood can burn.
2. Water boils at 1000C.
3. Milk curdles in vinegar.
4. An insect can walk on the surface of water.
5. Chocolate has a brown color.
6. Combustion of gasoline provides energy for the car to move.

D. Write P if the change is a physical change; C if the change is a chemical change

1. A chameleon changes color to disguise itself and blends with its environment.
2. The sun dries up the laundry.

3. A baby outgrows its clothes.

4. Photosynthesis process
5. Solid dry ice turns to gas at room temperature.

EVALUATION

1. What is the importance of food preservation in our daily life?

2. How can food preservation help securing source of food in this pandemic?

REFERENCES
Food Selection, preparation and Preservation
Second edition
By: Nora Narvaez-Soriano
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FOOD PROCESSING AND PRESERVATION

INTRODUCTION
Food Spoilage is the process where a food product becomes unsuitable to ingest by the
consumer. The cause of such process is due to many outside factors as a side-effect of the type of
products it is, as well as how the product is packaged and stored.

Chapter 2. Food Spoilage

OBJECTIVES
a. Describe food spoilage
b. Explain the common causes of food spoilage
c. Discuss the biochemical, chemical and physical deterioration and spoilage of foods
d. Identify the different types of food spoilage
e. Explain each type of food spoilage

CONTENT/DISCUSSION

Common Causes of Spoilage

The food and water may be infected by germs. Flies carry germs. When they sit on our food,
they pass on these germs to our food. There are various factors which are responsible for food
spoilage such as bacteria, mould, yeast, moisture, light, temperature, and chemical reaction.
Biochemical Spoilage- natural plant and animal foods are biological materials. As such,
they tend to deteriorate in color, flavour, and texture and eventually become useless. They spoil
due to biochemical changes caused by naturally occurring enzymes.
Fruits, vegetables, meat, and fish that are left uncooked promote enzymatic changes
which will lead them to spoil.
Enzymes are present not only in foods but also in microorganisms like molds, yeasts, and
bacteria as well. These microorganisms are found in the air, soil, or water; they easily pick up
these microorganisms. The microorganisms with their own enzymes work together with the
inherit enzymes in the foods to cause its spoilage.
Chemical Deterioration and Spoilage- the quality of foods may also be change even if
microorganism and enzymes have been eliminated. The change may be brought about by
chemical reactions. For examples, fat may become rancid due to oxidation which is promoted 6by
light, metals, and high temperature.
Other processed products may deteriorate in flavour, color and texture if stored for over a year.
Physical Deterioration and Spoilage- this type of deterioration and spoilage is caused
by reasons other than actions of enzymes and microorganisms and chemical reactions. Indicators
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FOOD PROCESSING AND PRESERVATION

of this type of spoilage are loss of moisture of fresh foods, moisture of fresh foods, moisture gain
in dehydrated foods and hard candies, brushing or mechanical damage of fresh fruits and
vegetables, absorption of or contamination by odors or flavors not associated with the food,
damaged caused by insects droppings and extremes in temperature.
Types of Food Spoilage
1. Fermentation is a chemical reaction of series of chemical reactions caused by enzymes.
Various kinds of fermentation make silk sour, turn grape juice into wine, and change
wine into vinegar.
2. Flat Sour is the condition of preserved products resulting in a very disagreeable odor and
taste but without any apparent change in appearance. This condition usually occurs in
preserved vegetables due to the presence of organisms that produce acid in food.
3. Botulism is a poisonous condition principally in protein foods such as meat and fish.
This may be detected through the food’s unpleasant odor.
4. Putrefaction is spoilage of food brought about by imperfection sterilization or
incomplete
Sealing of the jar or container. This may be detected by a change in odor and appearance

ENRICHMENT ACTIVITIES/DRILLS
Complete the table Below
Food contamination Description Example
Physical

Chemical

Bacterial

EVALUATION
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FOOD PROCESSING AND PRESERVATION

1. Why is it important to know how foods spoil?

2. Cite example of common of food spoilage and explain each.

REFERENCES
Food Selection, preparation and Preservation
Second edition
By: Nora Narvaez-Soriano

INTRODUCTION Preserving foods plays an essential role in people’s businesses and

consumers. Marketers are in a position to earn more since it reduces food spoilage and decay.
Also food preservation is one of the inseparable parts of human life. To increase the shelf-life of
the food products, application of various methods.

Chapter 3. Importance of Food Preservation

OBJECTIVES

a. Explain the importance of food preservation

b. Discuss the advantages and disadvantages of food preservation
c. Identify the different food additives
d. Discuss the different food preservatives
e. Discuss the value of food additives

CONTENT/DISCUSSION

Importance of Food Preservation

1. Elimination of microbes
2. Increasing shelf life of food
3. Making seasonal fruits available to them throughout the year
4. It improves the general health of the family by supplying a more varied and balanced
diet.
5. Saving time and energy
6. Improving nutritional value of foods
7. Controlling prices
8. It enables family to have additional income by selling preserves.
9. It balances food supply
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FOOD PROCESSING AND PRESERVATION 8

10. It lessens the amount of imported food products.

Advantages and Disadvantages of Preserving Food

Method Advantages Disadvantages
Drying  Produces concentrated form of  Can cause loss of some nutrients,
(e.g. freeze- food. particularly thiamine& vitamin C.
drying, spray-  Inhibits microbial growth &  Sulphur dioxide is sometimes
drying, sun- autolytic enzymes. added to dried fruits to retain
drying)  Retains most nutrients. vitamin C, but some individuals are
sensitive to this substance.
Smoking  Preserve partly by drying, partly  Eating a lot of smoked foods has
by incorporation of substances been linked with some cancers in
from smoke. some parts of the world.
Refrigeration  Slows microbial  Slow loss of some nutrients with
multiplication. time
 Slows autolysis by enzymes
Freezing  Prevents microbial growth by  Blanching of vegetables prior to
low temperature & freezing causes loss of some B-
unavailability of water. Group vitamins and vitamin C.
 Generally good retention of  Unintended thawing can reduce
nutrients. product quality.
Adding salt or  Makes water unavailable for  Increases salt and sugar content of
sugar microbial growth. food.
 Process does not destroy
nutrients.
High heat  Inactivates autolytic enzymes  Loss of heat-sensitive nutrients.
processing  Destroys microorganisms.
(e.g.
pasteurisation)
Canning  Destroys microorganisms &  Water-soluble nutrients can be lost
(involves high autolytic enzymes. into liquid in can.
heat
processing)
Chemical  Prevent microbial growth  Some people are sensitive to some
preservatives  No loss of nutrient. chemical preservatives.
Ionizing  Sterilizes foods (such as  Longer shelf life of fresh foods
radiation spices) whose flavour would can lead to greater nutrient losses
change with heating. than if eaten sooner after
 Inhibits sprouting potatoes harvesting.
 Extends shelf life of
strawberries and mushrooms
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FOOD PROCESSING AND PRESERVATION 9

Food additives
Food Additives is a substance or a mixture of substance other than basic food stuffs, which
is present in food as a result of production, processing, storage and packing. Foods additive are
added to foods in precise amounts during processing. They are technologically justified for:
Maintaining the nutritional quality of the food, enhancing the keeping quality or stability of food
thereby reducing food wastage. Making food attractive to consumers in a manner which preclude
deception; and providing essential aids in food processing.
Ancient civilizations like Romans civilizations, Greece civilizations, Egyptians civilizations,
Chinese civilizations, Indian civilizations will show the different food styles ranging from having
raw food to usage of sulphur to seal wine packing to using herbs, spices for cooking.

Types of Food Additives

The different types of food additive and their uses include:
 Anti-caking agents – stop ingredients from becoming lumpy. Anticaking agents are
added to foods, fertilizers, salts, cosmetics in small portions. These additives works by absorbing
moisture content in foods and by water repelling property.
 Antioxidants – prevent foods from oxidising, or going rancid.
 Artificial sweeteners – increase the sweetness.
 Emulsifiers – stop fats from clotting together.
 Food acids – maintain the right acid level.
 Colours – enhance or add colour.
 Humectants – keep foods moist. It also used in tobacco products, coating for plastics,
skin care products, body lotions, hair conditioners. Glycerine, sorbitol, propylene glycol are the
examples of humectants.
 Flavours – add flavour.
 Flavour enhancers – increase the power of a flavour. Are commonly used for luscious
foods to boost the existing flavour in the food.
 Foaming agents – maintain uniform aeration of gases in foods.
 Mineral salts – enhance texture and flavour.
 Preservatives – stop microbes from multiplying and spoiling the food.
 Thickeners and vegetable gums – enhance texture and consistency.
 Stabilisers and firming agents – maintain even food dispersion.
 Flour treatment – improves baking quality.
 Glazing agent – improves appearance and can protect food. It is also called as polishing
agents.
 Gelling agents – alter the texture of foods through gel formation. Gelling agents also
gives shape, structure to foods. Gelatine, pectin are regarded as common gelling agents. Gelling
agents sometimes called as solidifiers.
 Propellants – help propel food from a container. Propellants make carbonated drinks
expel out of their containers.
 Raising agents – increase the volume of food through the use of gases.
 Bulking agents – increase the volume of food without major changes to its available
energy.
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FOOD PROCESSING AND PRESERVATION

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ENRICHMENT ACTIVITIES/DRILLS

Write TRUE if the statement is correct and FALSE if the statement is incorrect.
_____1. A person can enjoy a lot of benefits if they know how to preserve food properly.
_____2. Food preservation is the only way to prevent the waste of perishable food.
_____3. Every family must have a stock even its not in season if they know how to preserve food.
_____4. Farmers will be encouraged to plant and raise more fruits and vegetables if they think
profitable for them.
_____5. Prices of commodities in the market are too low if peak season.
_____6. Cost of foods that are in season are very high.
_____7. All methods of food preservation are very economical and practical to apply at home.
_____8. All perishable foods are applicable to be preserved.
_____9. Preserving highly perishable food must be kept in cold storage.
_____10. Nicholas Appert was called the Father of Canning because he discovered the process of
canning method of preserving food.

EVALUATION

1. What is the importance of food additives?

REFERENCES
Food Selection, preparation and Preservation
Second edition
By: Nora Narvaez-Soriano

INTRODUCTION
Food Preservation has a different method by which food is kept from spoilage after harvest or
slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are
drying, refrigeration and fermentation. Modern methods include canning, pasteurization,
freezing, irradiation and the addition of chemicals. Advances in packaging materials have played
an important role in modern food preservation.

Chapter 4. Methods of Preserving Food

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FOOD PROCESSING AND PRESERVATION

OBJECTIVES 11

a. Familiarize the methods of preserving foods

b. Identify the low temperature preservation
c. Explain the three classification of low temperature storage
d. Explain the uses of salt in food preservation
e. Define fermentation
f. Explain the proportion of brine solution and brine concentration percentage
g. Discuss the sugar preservation
h. Demonstrate the sugar proportion in making syrup for preserved foods
i. Explain the drying as a process of preserving foods
j. Discuss the three types of drying process

CONTENT/DISCUSSION

Methods of Preservation
2. Low Temperature Preservation
 In this method, foods are kept in a storage where the temperature is maintained at a low
level to prevent the growth of organisms that cause spoilage.
Low temperature storage is classified into three types:
a. Common or Cellular Storage- this is a popular practice in cold countries. The storage area
may be in the farm of an outdoor pit measuring about 6 x 10 square feet walled with stone or
concrete. It is covered by an isolated roof and has made some form of ventilation. A double
door usually serves as the entrance. This type of storage is best suited for root crops,
potatoes, cabbages and other similar foods. It is not advisable for highly perishable items
such as fish, milk and meat.
b. Chilling Storage- this is a temporary means of preservation but is popular especially when
food has to be preserved immediately. Most perishable foods like eggs, dairy products,
vegetables and fruits are kept in a chilling storage for a limited period of time so their
original quality changes only a little.
c. Freezing- this is a way of preserving highly perishable foods such as fresh meat, poultry,
and fish by keeping them frozen in a cold storage.
2. Salting Preservation- this method is widely used in our country for fish and meat. Vegetables
and fruits are seldom preserved by salting. The most common, salted foods include ham, bacon,
bagoong, daing, tapa and eggs.
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FOOD PROCESSING AND PRESERVATION

Sodium chloride, popularly known as salt, is a good agent for removing water from food. With
diminished water content, the salted food is less susceptible to microbial growth. Salt as a
preservative also does the following:
1. It ionizes to yield the chloride which destroys organisms. 12
2. It reduces the solubility of oxygen in solution and therefore hinders the supply of oxygen to
the aerobic organisms in food.
3. It deviators protein which makes up the microbial enzymes and therefore interferes with
their function.
Salt concentration deters the growth of most bacteria by 15% in a saturated salt concentration of
26.5%. at a given temperature of 21.1%, bacteria, molds and yeasts are unable to grow.
A. Salt Fish
Fish may be salted in any of the following methods:
a. Bench Salting- salt is applied to fish arranged on a rack in a container such
as a jar, pot, barrel, or tank to drain away the liquid from the fish.
Rearranging and resalting fish may be necessary to ensure proper
preservation.
b. Dry Salting to Make Brine- fish are arranged in layers in a barrel just like
bench salting, until brine forms and covers the fish more salt is added to the
brine until concentration of about 25% is achieved. In brine salting, soaked
in saturated brine. The brine is stirred from time to time to make an even
solution. Concentration of about 25% is maintained by adding more salt.
B. Salting Eggs- Aside from fish, eggs are also salted. The eggs are soaked in a saturated
salt solution of 25%. The eggs should be fresh with thick, unbroken shells. Keep them
completely under water for two or three weeks. Stir the brine twice a day in the first four
days the eggs are soaked. Let the eggs stay soaked in the brine for the rest of the time
until the 21st day.

3. Fermentation- as method of preservation, fermentation is the anaerobic oxidation of

carbohydrates by microbial enzymes. In salty foods, fermentation is promoted by lactic acid bacteria
to produce lactic acid which changes the flavour of food. Lactic acid also prevents the growth of
undesirable microorganisms. Burong manga, burongmustasa, and bagoong are some products that
result from lactic acid fermentation.
Brine concentration influences the rate of fermentation. It is fast in 5% brine solution,
moderate at 10%, and slow at 15%. These different brines concentration depend on the proportion
of salt to a litre of water as follows:
Salt + Water = Brine Solution
(Grams) (Cup) (Litre) (%)
60 1/3 1 5%
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FOOD PROCESSING AND PRESERVATION

120 2/3 1 10%

180 1 1 15%

 Sugar Fermentation- this includes cooking fruits with sugar to attain a concentration of 4013to
65% or a saturated sugar level. Fruits to be cooked in sugar may be whole, cut, or pureed. Fruit
may also be fruit juice extract, or a combination of fruit juice and pulp.

4. Drying- this is one of the earliest methods of preserving fish, meat, fruit, and vegetables. Drying
may be done under the sun or in the air, hence the terms sun drying and air drying. This type of
preservation is widely used for fish, herbs, and spices. Drying may also be applied to fish and
meat salting, and to fruits after sugar preservation. Drying is a process of preserving food
depends upon temperature, humidity, and movement.

Drying can be done in the following manner:

a. Sun Drying- this uses solar heated air that circulates around food materials laid out on trays
or racks. It is practical and economical method of removing water during sunny months.
b. Drying with the use of artificially-heated air- this uses a mechanical dryer wherein food
laid out on trays is exposed to heated can be done throughout the year regardless of the
climate, but is more expensive. The process involved in this kind of drying is dehydration or
evaporation.
c. Oil drying- this carried out by frying food in oil heated from 95 to 110 degrees Celsius.

5. Pasteurization- this is a process of preserving food by heating it such that fermentation or

spoilage is prevented. Heating reduces the presence of microorganisms in the food and destroys
harmful organisms.

The term pasteurization came from the name of Louis Pasteur, a French scientist who
experimented by heating urine at 50 to 60% a few minutes and sealing it in jars with cotton plugs to
prevent contamination. His experiment proved that heating can destroy the microscopic organisms
that cause the urine and beer to spoil. His experiment gave birth to the concept of treating food by
heat to destroy pathogenic organisms.
The simplest method of pasteurizing is to immerse bottles of liquid food stuff in simmering
water and hold them at this temperature for a period suitable to the product.

6. Canning- this is a process of preventing food by heating food in hermetically sealed containers
to kill microorganisms and prevent recontamination of the heated food. Organisms are killed
because the heat coagulates the bacteria cells protein and renders the bacteria enzymes inactive.
The coagulation of the bacteria cell protein prevents the bacteria from multiplying and prevents
spoilage.

Two Methods of Canning

a. Open-kettle method- the food is cooked directly in an open vessel to kill bacteria then
packed boiling hot into sterilized glass jars. The jars are sealed completely. Fruits, tomatoes,
vegetables, and pickles can be successfully preserved using this method.
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FOOD PROCESSING AND PRESERVATION

b. Hot or cold pack method- in the cold pack method, food is packed in jars and covered with
hot syrup or any other suitable liquid. The jars are then partially sealed and sterilize
completely. After sterilizing, the packed foods in jars are completely sealed.
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The hot packed method, on the other hand, requires short pre-cooking by boiling. The boiling
hot product is packed in clean jars and processed immediately. The method is more suitable for
some vegetable and cooked meat.

ENRICHMENT ACTIVITIES/DRILLS

Multiple Choice: Answer the following question. Write only the correct answer.
1.Which of the following methods in preserving foods was used in ancient times?
a. Salting b. Canning c. Curing d. Drying
2. Which of the following process is appropriate to deactivate microorganisms that cause food
spoilage?
a. Drying b. Pickling c. Salting d. Sterilizing
3. A food preservation method that entails short pre-cooking time is
a. boiling b. Cold pack method c. Salted food d. Smoked food
4. The method wherein the food is cooked directly in an open vessel, packed boiling in sterilized
jars, and sealed completely is
a. boiling b. Cold pack method c. Hot pack method d. Open-kettle method
5. A method wherein food is covered with hot syrup and packed in jars is
a. boiling b. Cold pack method c. Hot pack method d. Open-kettle method
6. An equipment recommended for preserving vegetable is
a. frying pan b. water path c. Pressure canner d. Sauce pan
7. The temperature of the jars of food processed in a pressure canner is
a. above boiling b. Below boiling point c. Boiling point d. Very cold
8. This is the way of preserving perishable foods such as fresh meat, poultry and fish.
a. chilling storage b. Freezing c. Refrigeration d. Salting
9. It is one of the earliest methods of preserving fish, meat, fruit, and vegetables.
a. drying b. Salting c. Canning d. Smoking
10. This is a temporary means of preservation but is popular especially when food has to be
preserved immediately.
a. chilling storage b. Cellar storage c. Freezing d. Drying storage

EVALUATION

1. What is the common method of preservation you practice at home?

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FOOD PROCESSING AND PRESERVATION

REFERENCES

Food Selection, preparation and Preservation

Second edition
By: Nora Narvaez-Soriano