Food Processing and Preservation

Introduction
I want eat a mango
in winter season? Why not ! it is
Is it possible? possible
Food Preservation Introduction
I will tell you how it
How it is possible?
is possible
You know that mango cold
drinks available in all
season

Some food like

mango pickle is also
available throughout
the year.
How does it not spoil when
stored for much time?
Do You know that how the
food is Preserved?
Food Preservation
Food Preservation is a process in which

Food and vegetables are prevented from getting

spoilt
The color, test, and nutritive values of food is also
preserved
Food products lasts for a long period of time:
Shelf life of food product is increased
So, we can defined Food
Preservation as:
Retaining food over a period of time without
being contaminated by pathogenic organisms
or chemicals and without losing its colour,
texture, flavour and nutritious value.
Food Preservation usually involves preventing
the growth of bacteria, fungi and other
microorganisms, as well as retarding the
oxidation of fats which causes rancidity.
Why to preservefoods?
Why should we preserve
foods? I will explain it
 Types of foods
Food Types

Perishable Semi Perishable Shelf Stable

Fruits Milk Cheese, Some

ready foods Grains
Food types
Perishable
- Lasts for less time 2 days to 1week
- Example: Fruits, milk, vegetables, meat
Semi perishable
- Lasts for around 2 months and are processed
- Example: Ice-cream, cheese, bread, cake, pastries
Shelf Stable
- Has longer shelf Life more than 6 months
- Example: Food grains
Why to preservefood?
If we are able to preserve foods, we enjoy
any kind of foods in any season

We eat food even it is not

available in our areas

We can store our food easily and

without worries
Explanation of previous slide
We enjoy any kind of food in any season and different
types. Such as
Mango juice
Mango pulp
Mango pickle
Raw mango powder etc
Principles of FoodPreservation
1. Inhibit the growth and activity of Microorganisms
-Asepsis(to keep out microorganisms)
-Removal of microorganisms
-Stopping the growth and activity of microorganisms
(low temperatures, drying or chemicals)
-Destruction of MO(heating or radiation)
Principles of Food Preservation(contd.)
2. Protecting against self decomposition of food
-Inhibit the activity of Endogenous Enzyme
(Phenolase)
-Delay or inhibit chemical reactions(Non-enzymatic
browning)

3. Protection from invasion and spoilage by insects and

rodents
4. Protection against losses by mechanical causes
Importance of FoodPreservation:
Important and vital in the Food industry due to a
number of -
social,
psychological, and
health factors
 Increases the shelf life of food
 Retain the quality of food – colour, texture, flavour
& nutritional value
 Increases food supply
 Adds variety to the food
 Decreases wastage of food
 Make foods available throughout the year
Food Preservation Methods
Preservation methods vary according to
--------the food items, and
--------quantity of the items to be preserved

Principles of Food preservation can be broadly

classified into two types:
1) Bactericidal methods
2) Bacteriostatic methods
Bactericidal methods:
 Most of the microorganisms are killed
 Examples are-
o cooking,
o canning,
o pasteurization,
o sterilization,
o irradiation etc.
Bacteriostatic Methods:
 Based on prevention of multiplication of
microorganisms
 May be achieved by
----removal of water
----use of acids, oils or spices
----keeping the foodstuff in low temperature
 Methods based on this principles are
----Drying,
----freezing,
----pickling,
----salting, and
----smoking.
Techniques of FoodPreservation
Physical
Chemical
• Physical
• --freezing a n d canning(rely o n killing t h e microorganisms or
at least stopping t h e their growth for long enough)
• --drying, gamma irradiation, exposure to ultraviolet or high
intensity white light, ultra high pressure a n d filtration
Chemical
Preservatives
Work either as:
 Direct microbial poisons or,
 Reducing the pH to a level that prevents the growth of
MOs
#Chemicals used today are:
1. Nitrates and Nitrites
----to preserve meats
2. Sulphites
----to prevent the browning of fruits and vegetables,
----to prevent fungal spoilage
Common food preservation
methods:
Bottling and canning
Pickling
Drying
Salting
Vacuum packing
Cooling and freezing
Waxing
Pasteurization
Boiling
Smoking
Bottling and canning
Bottling and canning are processes of
preserving food by heating and then
sealing it in an airtight container.
The food is boiled to kill
microorganisms and then sealed to
prevent other microorganisms from
getting in.
Bottling Canning
PICKLING
• Pickling food in vinegar or other acids,
makes it difficult for microorganisms to
live.
•Commonly pickled food include onions,
parkias, soya beans and chillies.
• Sugar can also be used in pickling fruits
such as nutmegs, mangoes and cherries.
The concentrated sugar solution used draws
water from the fruit thus preventing the
growth of microorganisms.
Drying
A lot of food is preserved by drying under the
sun.

Drying removes most water from food.

Most bacteria die or become
inactive when the food is dried.
Anchovies and dried chillies are examples of dried
food
A lot of fruits such as raisins, guavas
and papayas can be eaten dried.
Salting
• Salting is a n age-old way of preserving food. The salt draws o u t
moisture a n d prevents microorganisms from growing. In
this process, food such as fresh fish are gutted, washed a n d
coarse salt is rubbed into it.
A lot of our local foods are
preserved by salting process.
Vacuum Packing
Vacuum packing keeps food by sucking
air out from its packaging.

Food is t h u s prevented from spoiling because th e re is n o air.

Vacuum packing is commonly used for storing
nuts, sliced fish, pickled and dried fruit.
Cooling and Freezing

Cooling and freezing are the most

common forms of food
preservation.
Cooling slows down the action of
microorganisms, thus it takes longer
to spoil. It allows fruit from different
parts of the world to appear on our
supermarket shelves.(0 to -4 0 C)

At freezing temperature,
microorganisms become inactive,
thus food cannot spoil when it is
frozen. (-18 0 C)
Food like meat, fruit and vegetables are kept in
the refrigerator.
Waxing
Waxing of fruit and vegetables is also common. Apples,
oranges, eggplants and tomatoes are dipped into liqiud
wax to prevent growth of fungi and loss of moisture.

Waxed fruit need to be washed thoroughly or peeled before

eating.
Pasteurization
Pasteurization means heating food to a
certain temperature for some time
followed by rapid cooling. Heating at
such high enough temperature kills
most bacteria. However, it does not
affect the taste and nutritional value of
the food.
Fresh milk, yoghurt drink and juices are
pasteurized to make them last longer.
Boiling
As food is heated and cooked, the heat kills the
microorganisms,

Boiling kills most bacteria. However, those not affected by

heat will grow when the conditions are suitable.

Boiling kills bacteria

Smoking
Smoking is the process of drying food with
smoke for a long period of time. This
method is mainly used for fish, meat and
fruit such as banana.
The drying effects of smoke and the chemicals
produced from the smoke help to preserve
the food.

Smoked banana smoked meat

Food Processing
Food processing is the set of methods and techniques
used to transform raw ingredients into food or to
transform food into other forms for consumption by
humans or animals either in the home or by the food
processing industry. Food processing typically takes clean,
harvested crops or slaughtered and butchered animal
products and uses these to produce attractive, marketable
and often long-life food products. Similar process are used
to produce animal feed.
FoodFrom
Processing
Farm To Table

?
Whey protein, a by-product
of cheese manufacturing, is
used in energy bars and drinks!
Aims of FoodProcessing

1.To extend the shelf life to allow time for distribution,

sales and home storage.
2. To increase variety in the diet by providing a range of
attractive flavours, colours, aromas and textures in food
(collectively known as eating quality, sensory
characteristics or organoleptic quality); .
3. To provide the nutrients required for health (termed
nutritional quality of a food).
4. To generate income for the manufacturing company.