Methods of Food Preservation...

Name:Nur Arifah Sakinah bt. Abdul Halim

Year:6 Intan

Attention:Pn Chandralegah.K.
 BOTTLING & CANNING

Canning is a method
of preserving food in which the
The food is boiled to kill
food contents are processed and
sealed in an airtight container.  microorganisms and then
sealed to prevent other
microorganisms from getting in.

Canning provides a typical

shelf life ranging from one to
five years,although under
specific circumstances a
freeze- dried canned product
can last as long as 30 years in
an edible stat.
EXAMPLE:-
 PICKLING

Pickling, also known

as brining or corning is the process
of preserving food by anaerobic fermentation i
n brine (a solution of salt in water) to
produce lactic acid, or marinating and storing Pickling food in vinegar or other
it in an acid solution, usually vinegar (acetic  Pickling can
acids,makes it difficult for
acid). preserve perishable foods for
microorganisms to live.
months. Antimicrobial herbs and
spices, such asmustard
seed, garlic, cinnamon or cloves,
are often added.[2] If the food
contains sufficient moisture, a
pickling brine may be produced
simply by adding dry salt.

 Natural fermentation at room temperature, by lactic acid

bacteria, produces the required acidity and preventing the
growth of microorganisms.

EXAMPLE:
 DRYING

Drying removes
. most water from
Drying is a method of food preservation that works by food .
removing water from the food, which inhibits the growth of  Drying food using sun and wind to prevent
microorganisms and hinders quality decay. spoilage has been practised since ancient
times. Water is usually removed
by evaporation (air drying, sun drying,
smoking or wind drying)

Bacteria yeasts and moulds

need the water in the food to
grow. Drying effectively
prevents them from surviving
in the food.
Examples:
 SALTING

Table salt (sodium chloride) is the These proteins coagulate when the
primary ingredient used in meat curing. sausage is heated, helping to hold the
[1]
 Removal of water and addition of salt sausage together.[3] Finally, salt slows the
to meat creates a solute-rich oxidation process, effectively preventing the
environment where osmotic meat from going rancid.[2]
pressure draws water out of
microorganisms, retarding their growth.[1]

Salt draws out

Doing this requires a concentration of moisture and prevent
salt of nearly 20%.[2] In addition, salt microorganisms from
causes the soluble meat proteins to
come to the surface of the meat growth.
particles within the sausage
Examples:
 VACUUM PACKING

The vacuum environment removes

atmospheric oxygen, protecting the
food from spoiling by limiting the
growth of aerobic bacteria or fungi,
and preventing
Vacuum packing is a method of the evaporation of volatile component
storing food and presenting it for s.
sale. Appropriate types of food are
stored in an airless environment,
usually in an air-tight pack or bottle to
prevent the growth of
microorganisms. 
Vacuum packing is commonly
used for long-term storage of dry
foods such as cereals, nuts,
cured meats, cheese,
smoked fish, coffee, and potato
chips (crisps). It is also for storage
of fresh foods such as vegetables,
meats, and liquids such as soups
in a shorter term because vacuum
condition cannot stop bacteria
from getting water which can
promote their growth

Keeps food by sucking air out from its

packaging.
Examples:
 FREEZING

Frozen food packaging must

maintain its integrity throughout
machine filling, sealing, freezing,
storage, transportation, thawing,
and often cooking.[3] Most frozen
foods are cooked in a microwave
oven.

Freezing or solidification is
a phase change in which
a liquid turns into a solid when
its temperature is lowered below
its freezing point. The reverse
process is melting.

Various sized apertures were

positioned around the sleeve. The
consumer would put the frozen
dinner into the sleeve according to
what needed the most heat.[4]

Slows down the action of

microorganismsand takes
longer to spoil.
Examples:
 WAXING

To maintain the vital food elements

in as near the same quality as in
thefreshly picked fruit or vegetable.

natural waxy coat is not adequateto

offer protection against water loss
and highrespiration rate.

Waxing is to prevent
growth of fungi and loss
of moisture.
Thus the approach towardsprolonging the
life of fruit / vegetable involvesrestricting
the rate of respiration and preventing
moisture loss. 
Examples:
 PASTEURIZATION

Heating at such high enough

tempreture kills most bacteria.

Heating food to a certain Destroy microorganisms in mik,

tempreture. ice-cream and fruits juice.

Not effect the taste and

nutritional value of the food.
Examples:
 BOILING

Bacteria and fungi will be

killed.

Those not affected by heating will grow

when the conditions are suitable.
Examples
 SMOKING

The drying effects of

The prosess of drying food with smoke for smoke at the
a long period of time. chemical produced
from smoke helped
to preserved the
food.

This method is mainly

used for fish, meat and
fruits such as banana.
Examples