Chapter 6 Food Preservation

Learning Objectives

• Gain knowledge about significance, principles and methods of ­preservation.

• Understand the preservation techniques and know the products of salting,
pickling and fermentation.
• Apply the preservation techniques to preserve seasonal foods to increase
availability.
• Formulate and market different recipes to become a successful e­ ntrepreneur
to start a small scale food processing unit.

Preservation of food is a major step 3. Adds variety in the diet

in assuring adequate food supply for a 4. Saves time and energy
nation. Foods that are obtained from plant 5. Minimizes food wastage
and animal sources should be preserved 6. Stabilizes the price of food and
well. This will ensure continuous supply 7. Increases the availability of seasonal
throughout the year with no shortage of foods throughout the year.
food. Food preservation is the process of
prevention of decay or spoilage of food DO YOU KNOW?
and helps it to be stored in a fit condition
Supply Food... to stop food loss
for future use.
• Collaborate Supply Chain
with Source or Stakeholders
Producer.
6.1 S
 ignificance and • Modify • Farmer
• Aggregator
• Pack-house
• Warehouse
practices to
Principles of Food take adavantage
• Processor • Cold stores

Producers Inventory
Preservation
of technology!
• Keep it in
motion–
Food preservation is a significant proce- dynamics Market Transport
dure in keeping food safe. It ensures the •
supply chain!
From FIFI/ • Outlets • Reefers
following: LIFO to FEFO • Vendor • Multi-modal
(First Expire, extension distribution
First Out)!
1. Increases the shelf life of food Organisation means: collaboration, resource building,
2. Ensures food supply during scarcity good practices, and promotes transparency in value
chains.
and drought

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 Table 6.1 Basic Principles and Methods of Food Preservation
S.No. Basic principles Methods of food preservation
1 Proper handling of food stuffs and Keeping away from microorganisms
creating hygienic environment (Asepsis)
2 Destruction or inactivation of food Blanching, pressure cooking and
enzymes sterilization
3 Changing the temperature that spoil food Refrigeration, freezing methods and using
high temperature
4 Removal of moisture and water from food Complete and partial drying
5 Removal of air Canning, bottling and vacuum packing
6 Changing the pH value that causes food Addition of salt, sugar and chemical
spoilage preservatives

Principles of Food Preservation 6.2 Methods of Food

Preservation
I. 
Prevention or delay of microbial
decomposition Food preservation methods can be classi-
fied as follows
a) By keeping away undesirable micro­
organisms. (Eg: asepsis) I. Physical Methods
b) By removal of microorganisms.
(Eg: filtration) A. Preservation by low temperatures
c) By hindering the growth and activi- 1. Refrigeration
ty of microorganisms. Eg: refrigera- 2. Freezing
tion, drying, dehydration, addition of B. Preservation by high temperature
chemical preservatives. 1. Pasteurization
d) By killing the microorganisms. Eg: by 2. Canning
heat or radiation

II. Prevention or delay of self-decompo-

sition of food
DO YOU KNOW?
a) By destruction or inactivation of
­enzymes Eg: by blanching.
b) By prevention or delaying the ­chemical
reactions. Eg: prevention of oxidation
using lime juice/citric acid.

Prevention of damage caused by

III. 
insects, animals and mechanical causes

The details of basic principles and meth-

ods of food preservation are given below:
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 C. Preservation by drying Quick freezing is an ideal method
1. Sun drying of preserving nearly all baked products.
2. Drying by mechanical driers Bread frozen at –22oC or below retains its
(i) Spray drying freshness for many months. Cakes, cook-
(ii) Foam mat drying ies, short cakes, waffles and pancakes are
(iii) Drying by osmosis also frozen and marketed frozen.
(iv) Freeze drying
D. Preservation by irradiation B. Preservation by High Temperature

II. Chemical Methods Food commodities in which pasteuriza-

A. High concentration of salt
B. High concentration of sugar
C. Using chemical preservatives
III. Fermentation
6.2.1 Physical Methods
A. Preservation by Low Temperatures
tion is employed include milk, beer, wines
and fruit juices.
1. Pasteurization: Pasteurization is a mild
heat treatment that kills a part but not all
the microorganisms present and usually
involves the application of temperature
below 100°C.

1. Refrigeration: The temperature main-

tained in the refrigerator is 0 to 5°C.
Enzymatic and microbial changes in foods
are slowed down considerably. Perishable
foods like eggs, dairy products, meat, sea
foods, fruits and vegetables are stored in
refrigerators. Food can be stored safely for
few days or a week.

2. Freezing: The temperature of freezer p Plate 6.1 Pasteurization Treatment

is –18 to –40°C. Microbial growth is pre-

vented completely and the action of food
enzymes greatly reduced. Frozen foods There are three methods of pasteurization.
have better quality and needs uninter-
a. Bottle or Holding Pasteurization:
rupted supply of electricity while storing.
This method is commonly used for
Foods like poultry, meat, fish, peas, vege-
the preservation of fruit juices. The
tables, juice concentrates can be preserved
extracted juice is strained and filled in
for several months by this method. In veg-
bottles. The bottles are then sealed air
etables, enzyme action may still produce
tight and pasteurized.
undesirable effects on flavour and texture
b. Over Flow Method: Juice is heated
during freezing. Various methods of freez-
to a temperature about 2.5oC higher
ing include slow freezing, quick freezing,
than the pasteurization temperature
cryogenic freezing and dehydro freezing.
and filled in hot sterilized bottles.
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