Food Technology

FOOD TECHNOLOGY
ASSIGNMENT 6
Food Spoilage
We often see that the food that has been kept out for too long, smells
foul and looks rotten. But what causes this? What will happen if we
eat this food? Is it edible? Let’s find out more about Food Spoilage.
Introduction
If food items are kept for a long period of time and not stored
properly, they get spoil such food items are bad for health. When
food items kept for a long time gets spoil as germs start growing on
it. Once the food is spoiled, it cannot be eaten and has to be thrown
away. Spoilage is a process in which food items deteriorate to the
point in which it is not edible to human.
Causes of Spoilage
The food and water may be infected by germs. Flies carry germs.
When they sit on our food, they pass on these germs to our food.
There are various factors which are responsible for food spoilage
such as bacteria, mould, yeast, moisture, light, temperature,
and chemical reaction.
1. Bacteria
They are the most abundant microorganisms found on the earth. They
are tiny in size and vary in shape. Some bacteria are useful also. They
help to convert milk into curd.
2. Protozoa
They are single-celled microorganisms that cause disease like food

poisoning etc.
3. Fungi
They are found in damp and warm places and grow on the dead and
rotting matter.
4. Temperature
Temperature is one of the major factors which is responsible for food
spoilage.
Signs of food spoilage

Signs of food spoilage include an appearance different from the fresh
food, such as a change in color, a change in texture, an unpleasant
odor or taste.
 Aim: To study the growth of fungus.

 Materials: Piece of bread
 Method: Take a piece of bread. Make it moist and keep it in a
warm corner of the room for 3-4 days. Observe it after 3-4 days.
 Observation: Presence of greenish patch growing on the bread.
Food Preservation
Food is valuable. Preserving food can help to avoid wasting of food.
Food preservation involves preventing the food from being spoilt.
Preservation of food is the process by which food is stored by special
methods. Cooked or uncooked food can be preserved in different
ways to be used later. Some methods of preservation are:
1. Freezing
Food kept in a refrigerator remains fresh for some days. Germs do
not grow easily in cool places. We preserve food items, like milk
fruit, vegetables and cooked food by keeping them in a refrigerator.
Aim: To understand the principle of food preservation.
 Materials: Two apples, fridge

 Method: Take two apples. Keep one apple in the fridge and one
outside for 2-3 days. Record your observation.
 Observation: The apple inside the fridge is fresh while the one
outside will start decaying.
2. Boiling
By this method, we can preserve food for a short period of time.
Germs in milk are killed by pasteurization. It is done by boiling milk
for sometimes and then cooling it quickly.
3. Salting
We can add salt to preserve pickles and fish.
4. Sweetening
Excess sugar in food also acts as a preservative. We store food for a
long time in the form of jams, jellies, and murabbas by adding sugar.
5. Dehydration
In this method, the food items are dried in sun to stop the growth of
bacteria in them. Certain foods, like raw mangoes, fishes, potato
chips and papads are preserved by this method.
6. Canning
In this method, air is removed from food and put in airtight cans so
that germs do not grow on them. Food items like vegetables, seafood,
dairy products etc. Are preserved through this method.
Advantages and Disadvantages

 Advantages of food preservation:
Germs do not grow easily in preserved food and make it safe to eat.
Preservation enables us to enjoy seasonal fruits like strawberries and
mangoes even during the offseason.
. Disadvantages of food preservation:
Excess salt and sugar are used in the preservation of food which is
not good for health. Some methods of food preservation may lead to
loss of nutrients.
T.KHAVIYA
1706014
B.TECH(CHEMICAL ENGINEERING).

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FOOD TECHNOLOGY

They are single-celled microorganisms that cause disease like food

Signs of food spoilage

 Aim: To study the growth of fungus.

Aim: To understand the principle of food preservation.

 Materials: Two apples, fridge

Advantages and Disadvantages

. Disadvantages of food preservation:

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