 It means to increase the shelf life so that we can use it in future .

 It is the method to preserve spoilage

 It is method of treating food to prevent or to delay spoilage
 Prevent the growth of micro organism
 Improve the shelf life of food
 Making seasonal fruits and vegetables throughout the year
 Add variety to the diet/ menu
 Save time and energy
 Add nutritive value to diet
 Cost control
 Food Preservation

Refrigeration Freezing

Pasteurisation Canning Smoking Dehydration

Bacteriostatic- these are the technique which does not allow microbes to grow in
nos by creating adverse condition. e.g. changes in PH, removal of moisture, use
of natural preservative and use of chemical preservative

Bactericidal- these food preservation techniques cause damage to microbes.

There by killing or destroying them. They are use of high temperatures, use of
low temperature or Irradiation.
 Microbes required moisture for there growth
 If water is removed from food then spoilage causing microbes can’t grow
 Above this dehydrated food is easy to handle & stored as removal of water
causes considerable loss in wt as well as volume of food
 E.g milk powder, kasuri methi
 Drying and dehydrating is done by
 Sun drying- food is exposed to sun rays due to which moisture evaporates.e.g papad,
fish, raw mangoes
 Air drying- food is placed on conveyor and hot air blond over the food which leads
to loss of moisture
 Oven drying- food is placed in hot chamber which leads to loss of moisture
 Freeze drying- food is stored very low temperature. It is -20c this causes loss of
moisture
 Class I preservative(natural preservative)
Common salt,Sugar, Dextrose, Glucose (syrup), Spices , Vinegar or
acetic acid, Honey ,Edible vegetable oils
 There are common theories to explain preservative action of salt
› It stops poisonous action
› It makes moisture unavailable for the microbes
› It prevents bacterial growth by dehydrating the cells
› It destroys bacterial living cell
 Propionates- sodium & potassium propionate added to bread dough to
prevent growth of mould & extends shelf life of baked product
 Sorbates – pottasium salt of sorbic acid is added to acidic foods to
prevent growth of fungi or yeast in acidic products like apple juice and
also sorbic acid is used in wrapper of cheese to prevent growth of mould
 Benzoates- used to preserve sauces, fruit products and jams
 Sodium chloride – salt when added to adequate concentration helps to
preserve food & control microbes
 Citric / acidic/ lactic & phosphoric acid- these occurs naturally in
fermented food & have greatest preserving power
 Storage food below 4C
 Perishable food like raw meat, poultry, fish, stocks, soups, gravies,
dairy products, fruits and vegetables
 Retards bacterial growth but can’t undo any damage already done.
 Deep Storage - temp below -6C to -25C or lower
 Blast freezer – temp may be lower -35C
 Temp being so low food turns into ice & maintained in that state.
This preserves colour and flavours of food better than refrigeration
 This is used to preserve large amount of food stuff for longer
period time
 It is a process of heating food which is usually a liquid to a specified
temperature & times and then immediately cooling it after it is removed
from heat.
 This process slows down spoilage caused by microbial growth in food.
Example, milk
1. Low temperature high time(LTHT)- 62C for 30 mins
2. High temperature low time (HTLT) – 72C for 15 mins
3. Ultra high temperature (UHT)- above 135C for 2 sec
 The preservation of food in sealed container by sterilizing the food
with the help of heat is called canning.
 Fruits, vegetables, meat, seafood, soups, baby-food, juices are
preserved by canning.
 The characteristics of an ideal container for canned foods are
1. It should be strong enough to protect content during
shipment( transportation)
2. Light enough for easy handling
3. Readily openable
4. Incapable to air and water
5. Should not react with food
6. Capable of being heated for sterlizatio
 It is a term referring to any process that eliminates (removes)
or kills all forms of microbial life including transmissible
germs found/present on the surface.
 Sterilization can be achieved by applying heat, chemicals,
irradiation , high pressure and filtration or combination wear
off.
 This is one of the beneficial applications of atomic energy and is an
important innovation in food preservation.
 Exposure of food material to radiation has strong advantage over
conventional methods of preservation because it does not lead to loss of
flavors, odor, texture or quality.
 The process involves the controlled application of energy from radiation
such as gamma rays, x-rays, accelerated electrons. Irradiation is a direct,
simple and efficient one-time process.
 Application of doses of radiation can arrest the sprouting of potatoes
and onions.
 It appears that compounds present in wood smoke have
antibacterial action that prevent the growth of organisms that cause
spoilage.
 It was discovered by early humans that certain food such as meat,
fish, cheese, etc when exposed to smoke last longer than those that
are not.