PRESERVATI

ON AND
STORAGE OF
FOOD
PREPARED BY

MS.SHALINI.K.KHADE
RGNM INTERNSHIP

DEFINITION
Food preservation is the process of treating and
handling food to stop spoilage loss of quality edibility
or nutritional value and thus allow for longer food
storage.

METHODS OF FOOD
PRESERVATON

Refrigeration or cold storage and freezing

Heating

 Drying

In drying vit c is

Destroyed,but other
Nutrients are preserved
Cut piesces of meat are
Driet by roller process or under low pressure.
Canning

In
Canning the food
Stuffs are sterilized
At high temperature
(275 f to 350 f) for a
Short time.

 Salting

salt is preservative.
Salting does only a superficial
Preservation for a shorter time
Because it inhibits the growth of
Bacteria.
Pickling

Jams

jams are usually fruits preserved

In the form of pulp.

Vinegar

vinegar is also a preserative

Foods were preserved in ancient
Time which is continuous to the
Day.

Smoking

Use of chemical preservatives

Other ways
Burial
Vacuum

packing
Irradiation.

PASTEURIZATION OF MILK

pasteurization has been defined by an expert

committee of WHO (1970) as The heating of milk to
such temperatures and for such a period of time as
are required to destroy any pathogens that may be
present while causing minimal changes in the
composition, flavor and nutritive value.
In pasteurization of milk, pathogenic bacteria
are destroyed by heating the milk at 622c for 30
minutes or by Flash heating to higher temperatures
for less than 1 minutes. Pasteurization destroys the
causative organisms of the diseases typhoid,
tuberculosis, diarrhea, dysentery and cholera etc. of
the milk by 97% to 99%.

ADVANTAGES OF PASTURIZATION
1.

Pasteurization destroys only the harmful

pathogenic bacteria but not the lactic-acid
producing bacteria.

2.

The vitamins are not destroyed by pasteurization.

3.

Pasteurization is the simplest safest and the

cheapest method rendering the milk safe.