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9 1 W Food Preservation 1

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12 views17 pages

9 1 W Food Preservation 1

Uploaded by

chelsearae.reynolds0401
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Family and Consumer Management April 14, 2021

Food Preservation Grade 9 1

Learning Objectives:
1. Explain the term Food Preservation
2. Give reasons for preserving food
3. Discuss the principles of preservation
4. Define terms related to Food preservation
Commercial Home made
How long can the items seem in pictures stay in the
supermarket/shop/cupboard?
Why do you think they can be kept so long on the shelf?
What is Food Preservation?
It is the process of treating and handling
food to stop or greatly slow down spoilage
(loss of quality, edibility or nutritive value)
caused or accelerated by micro-organisms.
Preservation usually involves preventing the growth of
bacteria, fungi, and other micro-organisms, as well as
retarding the oxidation of fats which cause rancidity. It also
includes processes to inhibit natural ageing and enzymic
discolouration that can occur during food preparation such
as the enzymatic browning reaction in fruits such as apples
after they are cut.
Why Preserve Food?

The main reason for preservation is to


prolong the shelf life of food.
·
Other reasons include:
To make foods available when out of season
· To prevent waste by making use of foods when they are plentiful and cheap
· To make available to other in other areas foods not naturally found in that
country
· To make a variety of foods available all year round o as to prevent nutritional
imbalance
· Convenience, frozen and canned foods are quick and easy to prepare.
Scientific Principles of Preservation
1. Removal of Moisture.

Where the water activity is reduced to 0.6 or below, growth is

prevented. This can be done by applying heat and allowing the water to evaporate.

Adding sugar or salt has the same effect. Since the sugar or salt concentration is more

concentrated than the solution inside the cell, water passes out of the cell through the

process of osmosis. The cell becomes dehydrated.


2. Altering the temperature.
Either decreasing or increasing the temperature can prevent microbial growth.

Refrigeration or chilling at 32-40oF (0-5oC), which is the temperature inside a

refrigerator, may prevent the growth of most microbes. But some are still able to grow
slowly. Freezing at 0oF (-18oC) kills most bacteria though their spores survive.

Pasteurization and sterilization are used to destroy bacterial cells and spores.
Heating in a sealed container, as in canning, prevents the entry of more
microorganisms.
3. Altering the pH.
The pH of the food may be lowered so that the food
environment becomes too acidic for microorganisms to grow.
Pickling involves the use of vinegar. During the manufacture
of yogurt, lactic acid bacteria ferment lactose (milk sugar),
producing lactic acid which lowers the pH and prevent the
growth of spoilage organism.
4. Exclusion of oxygen
This prevents only the growth of moulds and
.

aerobic bacteria. This method can only be


successful as a means of preservation if used in
conjunction with another, such as in canning.
Vacuum packaging is included.
5. Uses of Chemicals.
· Antibiotics - poultry, fish, and canned foods. penicillin

· Antioxidants – prevent deterioration of food through atmospheric conditions.


Some natural antioxidants used in the food industry are Tocopherols, Ascorbic Acid or
Rosemary Extract.

· Disinfectants-Because of its acidic, sour-tasting nature, citric acid is


predominantly used as a flavoring and preserving agent — especially in soft drinks
and candies.It’s also used to stabilize or preserve medicines and as a disinfectant
against viruses and bacteria.
·
5. Uses of Chemicals.
Preservatives – substances or chemicals that is added to products such as food,
beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and
many other products to prevent decomposition by microbial growth or by
undesirable chemical changes. They retard growth and delay food spoilage, but do
not kill all microorganisms.
There are three classes of chemical preservatives commonly used in foods:
Benzoates (such as sodium benzoate)
Nitrites (such as sodium nitrite)
Sulphites (such as sulphur dioxide)
6. Irradiation.

One of the most recent methods used to reduce


food-borne pathogens and extend the shelf life of foods.
During irradiation, food is exposed to electron beams,
X-rays or gamma rays. Packages must be labeled as
‘treated with irradiation’ or ‘treated by radiation’.
Family and Consumer Management April 14, 2021
Food Preservation

Research and
write information What is pH?
in your notebook Signs of Food spoilage
Blanching
Water activity
Pectin

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