Lecture 11. Food Preservation (Principles and Methods)
Lecture 11. Food Preservation (Principles and Methods)
Pasteurized squashes, cordials and crushes have a cooked flavour. After the container
is opened, they ferment and spoil within a short period, particularly in a tropical climate. To
avoid this, it is necessary to use chemical preservatives. Chemically preserved squashes and
crushes can be kept for a fairly long time even after opening the seal of the bottle. It is
however, essential that the use of chemicals is properly controlled, as their indiscriminate use
is likely to be harmful. The preservative used should not be injurious to health and should be
non-irritant. It should be easy to detect and estimate.
Two important chemical preservatives are permitted to beverages according to the FPO
(1955). 1. Sulphur dioxide and 2. Benzoic acid
1.SULPHUR DIOXIDE :- It is widely used throughout the world in the preservation of juice,
pulp, nectar, squash, crush, cordial and other products. It has good preserving action against
bacteria and moulds and inhibits enzymes, etc. In addition, it acts as an antioxidant and
bleaching agent. These properties help in the retention of ascorbic acid, carotene and other
oxidizable compounds. It also retards the development of non enzymatic browning or
discolouration of the product. It is generally used in the form of its salts such as sulphite,
bisulphate and metabisulphite. Potassium metabisulphite (K 2O2SO2 or K2S2O5) is commonly
used as a stable source of SO2. Being a solid, it is easier to use than liquid or gaseous SO 2.It is
fairly stable in neutral or alkaline media but decomposed by weak acids like carbonic, citric,
tartaric acid and malic acids. When added to fruit juice or squash it reacts with the acid in the
juice forming the potassium salt and SO 2, which is liberated and forms sulphurous acid with
the water of the juice. The reactions involved are as follows
Potassium Meta bisulphate + Citric acid → Potassium Citrate + Sulphur dioxide + H2O
It is well known that fruit juices with high acidity do not undergo fermentation readily. The
preservative action of the fruit acid is due to is hydrogen ion concentration. The pH for the
growth of moulds ranges from 1.5 to 8.5, that of yeasts from 2.5-8.0, and of bacteria from 4.0
to 7.5.As fruit beverage like citrus squashes and cordials have generally a pH of 2.5 to 3.5,
the growth of moulds and yeasts in them cannot be prevented by acidity alone. Bacteria,
however, cannot grow. The pH is therefore, of great importance in the preservation of food
product and by regulating it, one or more kinds of microorganisms in the beverage can be
eliminated.
The toxicity of SO2 increases at high temperature. Hence its effectiveness depends on the
acidity, pH, temperature and substances present in fruit juice. According to FPO, the
maximum amount of SO2 allowed in fruit juice is 700 ppm, in squash, crush and cordial 350
ppm and in RTS and nectar 100 ppm.
a) It has a better preserving action than sodium benzoate against bacterial fermentation
b) It helps to retain the colour of the beverage for a longer time than sodium benzoate
(c) Being a gas, it helps in preserving the surface layer of juices
(d) Being highly soluble in juices and squashes, it ensures better mixing and hence their
preservation and
(e) Any excess of SO2 present can be removed either by heating the juice to about 71 oC or by
passing air through it or by subjecting the juice to vacuum. This causes some loss of the
flavouring materials due to volatilization, which can be compensated by adding flavours.
Limitations
a. It cannot be used in the case of some naturally coloured juices like those of pomegranate,
strawberry, coloured grapes, plum etc.
b. On account of its bleaching action. It cannot also be used for juices which are to be packed
in tin containers because it not only corrodes the tin causing pinholes, but also forms H 2S
which has a disagreeable smell and reacts with the iron of the tin container to form a black
compound, both of which are highly undesirable and
c. SO2 gives a slight taste and colour to freshly prepared beverages but these are not serious
defects if the beverage is diluted before drinking.
II. BENZOIC ACID:- It is only partially soluble in H 2O hence its salt, sodium benzoate is
used. One part of sodium benzoate is soluble in 1.8 parts of water at ordinary temperature,
whereas only 0.34 parts of benzoic acid is soluble in 100 parts of water. Sodium benzoate is
thus nearly 170 times as soluble as benzoic acid, pure sodium benzoate is tasteless and
odourless. The antibacterial action of benzoic acid is increased in the presence of CO 2 and
acid e.g. Bacillus subtilis cannot survive in benzoic acid solution in the presence of CO 2.
Benzoic acid is more effective against yeasts than against moulds. It does not stop lactic acid
and acetic acid fermentation. The quantity of benzoic acid required depends on the nature of
the product to be preserved, particularly its acidity. In case of juices having a pH of 3.5-4.0,
which is the range of a majority of fruit juices, addition of 0.06 to 0.10% of sodium benzoate
has been found to be sufficient. In case of less acid juices such as grape juice atleast 0.3% is
necessary. The action of benzoic acid is reduced considerably at pH 5.0. Sodium benzoate is
excess of 0.1% may produce a disagreeable burning taste. According to FPO its permitted
level in RTS and nectar is 100 ppm and in squash, crush and cordial 600 ppm. In the long
run benzoic acid may darken the product. It is, therefore, mostly used in coloured products of
tomato, pomegranate, plum, watermelon, strawberry, coloured grapes etc.
Preservation by Using Radiation.
Radiation may be defined as the emission and propagation of energy through space or
through a material medium. The type of radiation of primary interest in food preservation is
electromagnetic. Initially, the destruction of microorganisms in foods by ionizing radiation
was referred to by terminology brought over from heat and chemical destruction of
microorganisms. Although microorganisms can indeed be destroyed by chemicals, heat, and
radiation, there is, nevertheless, a lack of precision in the use of this terminology for
radiation-treated foods. Consequently, in 1964 an international group of microbiologists
suggested the following terminology for radiation treatment of foods.
High temperatures used for preservation are usually: (1) Pasteurization temperature – below
100oC (2) Heating at about 100o C and (3) Sterilization temperature above 100oC.
1.Pasteurization–below 100oC Pasteurization is a heat treatment that kills part but not all the
microorganisms present and the temperature applied is below 100 oC. The heating may be by
means of steam, hot H2O, dry heat or electric currents and the products are cooled promptly
after the heat treatments.
Methods of pasteurization
a. HTST method - High temperature and short time (above 72oC for 15 sec.),
b. LTLT method - Low temperature and long time or Holding method (68 oC for 30
mins.)
5. Aseptic canning:- It is a technique in which food is sterilized outside the can and then
aseptically placed in previously sterilized cans which are subsequently sealed in an aseptic
environment. Hot Pack or Hot fill Filling of previously pasteurized or sterilized foods, while
still hot, into clean but not necessarily sterile containers, under clean but not necessarily
aseptic conditions..
6. Ultra-Heat Treatment (UHT) :-It is also called, ultra pasteurization (UP), the most widely
used pasteurization process for milk in Europe and throughout the world is a more recently
developed process of sterilization of food by heating it for an extremely short period, about
1–2 seconds, at a temperature exceeding 135°C. Generally, such temperature is required to
kill spores in milk. Application of high heat during the UHT process can cause Maillard
browning and change the taste and smell of dairy products but not significantly. Although,
the most common UHT product is milk, but the process is also used for fruit juices, cream,
soy milk, yogurt, wine, soups and honey.
7.Canning:- It is one of the most widely used method of preserving food, in which the food
contents are processed (using heat to appropriate temperature and for a prescribed time to
destroy micro-organisms, including Clostridium botulinum spores), and sealed in an airtight
container. Canning process was developed by Nicolas Appert. In the process of canning,
there is a careful preparation of food packed into a sealed tin, glass or plastic container which
is subjected to defined high temperatures (above 100ºC) for an appropriate period of time and
then cooled. During heating there is a removal of oxygen and further hermetic sealing of
containers to avoid post-process contamination and boiling the food in the container to kill all
the microbes and sealing the can (either before or while the food is in boiling process) to
restrict and further prevent any new microorganisms from getting in. After the thermal
processing, the sealed container must be cooled immediately to a temperature of about 38ºC
to prevent unnecessary adverse effects of heat on the texture, flavour or colour of the food
products. Thus, this sterilises the food so it will keep for a long period without any risk of
spoilage by unwanted microorganisms. This method involves the following steps:
Microbial growth and enzyme reactions are retarded in foods stored at low
temperature. The lower the temperature, the greater the retardation.
(a) Cellar storage (about 15oC):- The temperature in cellar (underground rooms) where
surplus food is stored in many villages is usually not much below that of the outside air and is
seldom lower than 15oC. It is not enough to prevent the action of many spoilage organisms or
of plant enzymes. Root crops, potatoes, cabbage, apples, onions and similar foods can be
stored for limited periods during the winter months.
(c) Freezing:- it is the process of storing food at the at temperatures of 0°F (−18 to -40°C)
Methods of freezing
There are various methods of freezing
1. Sharp Freezing (Slow freezing):- This technique, first used in 1861, involves freezing by
circulation of air, either naturally or with the aid of fans. The temperature may vary from –15
to –29oC and freezing may take from 3 to 72 hours. The ice crystals formed one large and
rupture the cells. The thawed tissue cannot regain its original water content. The first
products to be sharp frozen were meat and butter. Now-a-days freezer rooms are maintained
at –23 to –29oC or even lower, in contrast to the earlier temperature of –18oC.
2. Quick freezing:- In this process the food attains the temperature of maximum ice crystal
formation (0 to – 4oC) in 30 min or less. Such a speed results in formation of very small ice
crystals and hence minimum disturbance of cell structure. Most foods are quick frozen by one
of the following three methods:
a) By direct immersion:- Since liquids are good heat conductors food can be frozen rapidly
by direct immersion in a liquid such as brine or sugar solution at low temperature. Berries in
sugar solution packed fruit juices and concentrates are frozen in this manner. The
refrigeration medium must be edible and capable of remaining unfrozen at –18 oC and slightly
below.
Advantages
1. There is perfect contact between the refrigerating medium and the product, hence the rate
of heat transfer is very high.
2. Fruits are frozen with a coating of syrup which preserves the colour and flavour during
storage.
3. The frozen product is not a solid block because each piece is separate.
Disadvantages
The advantages claimed for quick freezing over slow freezing (sharp freezing) are
(1) smaller (size) ice crystals are formed, hence there is less mechanical destruction of intact
cells of the food
(2) period for ice formation is shorter, therefore, there is less time for diffusion of soluble
material and for separation of ice
(3) more rapid preservation of microbial growth and
(4) more rapid slowing down of enzyme action.
3) Cryogenic freezing:- Although most foods retain their quality when quick frozen by the
above methods, a few require ultrafast freezing. Such materials are subjected to cryogenic
freezing which is defined as freezing at very low temperature (below –60 oC). The refrigerant
used at present in cryogenic freeing are liquid nitrogen and liquid CO 2. In the former case,
freezing may be achieved by immersion in the liquid, spraying of liquid or circulation of its
vapour over the product to be frozen.
4). Dehydro-freezing:- This is a process where freezing is proceeded by partial dehydration.
In case of some fruits and vegetables about 50% of the moisture is removed by dehydration
prior to freezing. This has been found to improve the quality of the food. Dehydration does
not cause deterioration and dehydro frozen foods are relatively more stable.
5) Freeze drying :- In this process food is first frozen at –18 oC on trays in the lower chamber
of a freeze drier and the frozen material dried (initially at 30 oC for 24 hrs and then at 20 oC)
under high vacuum (0.1 mm Hg) in the upper chamber. Direct sublimation of the ice takes
place without passing through the intermediate liquid stage. The product is highly
hygroscopic, excellent in taste and flavour and can be reconstituted readily. Mango pulp,
orange juice concentrate, passion fruit juice and guava pulp are dehyderated by this method.
Preservation by fermentation