Bachelor of Technical-Vocational Teacher education major in Food Service

Course Management
Sem./AY First Semester/Academic Year 2022-2023
Module No. 2
Lesson Title Common Food Preservation and Processing Techniques

Week
1
Duration
Date October 10 - 14, 2022
Food processing is the set of methods and techniques to transform raw ingredients into food for consumption by humans. In
order to meet the sensory quality, safety, nutrition, heath, economy and novelty demanded of food products by consumers, it is
Description necessary to improve food processing operations. Food processing has moved on from being a craft to a modern technology. This
of the course covers principle of operation and design of industrial equipment used in the processing, storage and packaging of foods.
Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is
Lesson classified and described according to the basic unit of operations, including mechanical transport, mechanical processing and
separations, heat transfer operations, evaporation, dehydration, thermal processing, etc.

Food preservation storage, such as an unheated pantry or porch, and root

cellaring, i.e., cool, damp storage.
Food preservation includes food processing practices
“Root cellars” type storage areas may include:
which prevent the growth of microorganisms, or other
microorganisms, and slow the oxidation of fats that cause ● root cellars
rancidity. Wikipedia ● unheated basement space
Among the oldest methods of preservation are drying,
refrigeration, and fermentation. Modern methods include
● crawl space
canning, pasteurization, freezing, irradiation, and the ● in ground “clamps” (holes or trenches for food storage)
addition of chemicals.Sep 28, 2018 ● other options

Food preservation can be defined as the process of treating Some good candidates for root cellar storage include:
and handling food in such a way as to stop or greatly slow ● Potatoes
down spoilage and prevent foodborne illness while ● Carrots
maintaining nutritional value, texture and flavour.
● Cabbage
What are the 10 methods of food preservation? ● Beets
● Minimal Processing – Root Cellars, Cool Storage and ● Apples
Room Temperature Storage. ● Onions
● Drying/Dehydrating. Crops that require minimal processing for storage include
● Canning – Water Bath Canning, Steam Canning and shell beans, dry corn, pumpkins and squash, and root
Pressure Canning. Water Bath Canning. Steam vegetables.
Canning. ... DRYING/DEHYDRATING
● Freezing. Food drying is one of the oldest home food preservation
● Freeze Drying. methods. Food can be dried using:
● Fermentation. ● Commercial dehydrators, such as the Excalibur or
American Harvest Dehydrator
● Preserving in Salt and Sugar
● Immersion in alcohol. ● Solar dehydrators
MINIMAL PROCESSING – ROOT CELLARS, COOL ● Sun Ovens
STORAGE AND ROOM TEMPERATURE STORAGE ● Baking sheets in the oven
Cool storage and room temperature storage are the easiest ● Air drying/hang drying
home food preservation options. This includes cool, dry
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 Dried foods are great when storage space is tight, but not
all foods dehydrate well. Store dehydrated foods in a cool,
dry location in an airtight container for the longest shelf
life.
Foods that dehydrate well include:
● Fruits
● Vegetables
● Fruit Leathers
● Jerky
CANNING – WATER BATH CANNING, STEAM
CANNING AND PRESSURE CANNING
Home canning is the heat processing of food in glass jars
for preservation. For many years, food was heat processed
in commercial facilities in cans (thus the term “canning” as
opposed to “jarring”). The Mason jar was invented and
patented in 1858, but didn’t see widespread use until later
in the century.
WATER BATH CANNING
Water bath canning uses a large stock pot or kettle with a lid.
Jars sit in a canning rack (or other material) so they are not
directly in contact with the bottom of the pot, and are covered
with at least two inches of water.
Water bath canning preserves high acid foods (pH of 4.6 or
lower), such as:
● Fruits
● Jams, jellies and other spreads
● Tomatoes (with added acid)
● Pickles and relishes
STEAM CANNING
Recently re-approved for home use, steam canning uses a
special canner that heat processes with steam, but not
under pressure. It's safe for use with high acid foods.
CAN I USE A PRESSURE CANNER FOR WATER BATH
CANNING?
If you have a pressure canner, you may use it for water bath
canning by leaving the vent open. If your canner has a rubber
overpressure plug, remove it for venting if desired.
Please be careful using a pressure canner for water bath
canning. Some people noted that they get a slight pressure
build up inside their older units, leading to a release of hot
steam when the lid is opened. Loosely covering the canner
with the lid (instead of locking it on) helps prevent steam build
up.
Read “How to Can Food at Home – Quick Guide to Safe
Home Canning” for more information on water bath,
steam and pressure canning.
LSPU SELF-PACED LEARNING MODULE: TECHNOLOGY FOR TEACHING AND LEARNING
PRESSURE CANNING
Pressure canning must be done in a pressure canner, which
processes foods using high temperature, high pressure steam.
A pressure canner is not the same as a pressure cooker,
although some pressure canners can also be used for pressure
cooking. Check with your owner’s manual.
PRESSURE CANNING MUST BE USED FOR LOW ACID
FOODS, such as:
● Beans
● Carrots
● Corn
● Meats
● Soups
● Sauces
● Broth
Unsafe canning practices can lead to botulism poisoning, but
it's easily avoided with trusted canning recipes. See “Botulism
– Causes, Symptoms, Treatment, Tips for Safe Home
Canning“.
FREEZING
Freezing foods typically produces flavors and textures most
similar to fresh, and requires little specialized equipment.
Most vegetables require blanching or cooking before freezing
to stop enzyme action and ensure best quality.
What is blanching? Blanching involves heat treating the
veggies, then immersing them in cold water to stop the
cooking process. Three minutes in boiling water is a common
blanching time.
Fruits are frozen “as is”, or with sugars or antioxidants to
extend storage life and slow discoloration. With both fruit and
vegetable preservation, I like to freeze foods on a cookie sheet
and then pack them into vacuum sealed packages for long
term storage.
Sealing frozen produce in vacuum seal bags helps prevent ice
crystal formation and can extend the storage life of frozen
foods 3 to 5 times longer. I rarely store anything in the freezer
without vacuum sealing.
FREEZE DRYING
Freeze drying (lyophilization) is now an option for home food
preservation. The company Harvest Right manufactures home
freeze drying units in Utah.
Click here to order a home freeze dryer or compare prices.
How does a home freeze dryer work? From “Home Freeze
Drying – The Good, The Bad and The Ugly”:
● First, you get a heavy duty freezer (the Harvest Right units
drop to -30°F (-34°C) or colder).
● Second, you pair this up with a completely airtight chamber
that can hold a vacuum (no oxygen) every single time you use
it.
● Third, you tie in a high end vacuum pump strong enough to
suck the stripes off a zebra.
● Fourth, you add a heater and thermostat, so you can cycle the
temps up and down, repeating the sublimation process for
hours on end.
● Fifth, tie in a humidity sensor to make sure the water is out,
triggering the cycle completion.
Home freeze drying allows you to preserve many foods that
do not store well using other methods, such as dairy products,
full meals (hot dishes, cream based soups, etc), and leftovers.
You can also store vegetables, fruits, meats and seafood.
FERMENTATION
Fermentation changes low acid foods into high acid foods,
giving them a longer shelf life to store “as is”, or allowing
them to be canned in a water bath canner instead of a pressure
canner.
Food ferments through the use of salt, whey or specific starter
cultures. This makes it easier to digest and more nutritious.
Fermented food is also known as “live culture food”.
Because fermentation involves acidity and microbes “pre-
digesting” the food, the flavor profile and texture changes.
Fermentation helps create chocolate, cheese, yogurt, and
kombucha, as well as pantry staples like sauerkraut, kimchi,
sourdough bread and vinegar.
PRESERVING IN SALT AND SUGAR
Preserving foods in salt and sugar was more common before
modern canning, freezing and dehydrating were available. Salt
and sugar draw liquid out of the food. This interferes with
microbe growth. Bacteria and molds need water to grow, just
like us.
Because they dramatically change flavor and texture, salt and
sugar preserving are useful for those with adventurous palates.
Herb infused salts and sugars are a fun way to easily preserve
your fresh herbs.
IMMERSION IN ALCOHOL
Like salt and sugar, alcohol draws water out of food,
inhibiting microbial growth. You can submerge small amounts
of food completely in the hard liquor of your choice, and they
will store almost indefinitely. Don’t try to preserve too much
LSPU SELF-PACED LEARNING MODULE: TECHNOLOGY FOR TEACHING AND LEARNING
food with too little alcohol. There’s a limit to how much water
can be absorbed.
This food preservation method is best for making flavor
extracts and preserving high acid foods such as fruit.
VINEGAR PICKLING
Microbes can't survive in a high acid environment, so vinegar
can be used for food preservation without heating/canning.
Think old-fashioned pickle barrels. I make at least one batch
of vinegar pickles every season.
IMMERSION IN OLIVE OIL
This home food preservation method is very common in some
parts of Europe, but it is not one I recommend for the
inexperienced home food preserver. Food is immersed in oil,
locking out the air, to preserve it. The problem is that if the
vegetables are low in acid, they present a serious botulism
risk.
For safe instructions on how to make herb infused oils, see
“How to Infuse Herbs in Oil, Water, Vinegar, Alcohol or
Honey”.
7 basic Importance of food preservation
As we all know, food processing, preservation, transportation
and other processes are vulnerable to external pollution of
microorganisms and spoilage corruption.
Without food preservation, we are unable to preserve food for
long periods of time, resulting in a significant increase in the
likelihood of famine in food shortages, so food preservation is
very important and necessary. The traditional method of food
preservation is usually dry, pickled, smoked, cellar storage,
wine stains and so on.
With the continuous development of science and
technology, chemically synthesized preservatives become one
of the most important additives in the food industry.
Therefore, in recent years, more and more food industry is
abuse of chemical synthetic preservatives to extend the shelf
life of food, but through the study found that these chemical
synthetic preservatives not only affect the original flavor of
food but also the potential of human induced cancer ,
Teratogenic or cause food poisoning and other security
risks.So people concerns more and more with food safety .
In addition, the per capita consumption of dairy products is
rapidly growing. In particular, the consumption of liquid milk
has obviously risen. The frequent dairy safety incidents have
given people more and more attention to this issue.
On the other hand, commonly used antibiotics also have some
side effects on the human body.
Microbial inhibitory substances gradually into people’s
attention.
Therefore, we have been looking for a series of high-
performance plant preservatives that can replace chemical
preservatives. Recently, we have found a series of extracts of
rosemary (rosemary acid, carnosic acid), propolis, etc. Plant
extracts have better anti-oxidation effects
LSPU SELF-PACED LEARNING MODULE: TECHNOLOGY FOR TEACHING AND LEARNING