TOOLS AND EQUIPMENT NEEDED IN

FOOD PRESERVATION

By: Marielle Juvem Abellera
Equipment and Tools used in food preservation
are classified according to their use such as
measuring, preparing, packing or canning or
processing. Measuring tools consist of measuring
spoons , graduated measuring cups, measuring
glasses, weighing scales and food
thermometers.
In the preparation of raw materials, the tools
needed are the mixing bowl, colander or sieve,
various kinds of knives, a wire basket for
scalding, funnels, ladles, tongs, strainers and
basins.
For packing or canning, the tools needed are
preserving glass, jars, bottles and tin cans. Can
used in food preservation have special lids or
seal.
Common Tools and Utensils
Needed in Food Preservation
Lifter

Juicer








Cheaper Expensive



Garlic Press

To Remember :
Tools and Equipment in food
preservation are classified according
to the following:

Measuring
Preparing
Packing or Canning
Processing
Self Checking Exercise
Direction: Write T if the statement is True and F if
the statement is False.
1. Cans used in food preservation have special lids
or seal.
2. Mixing bowl is one of the tools needed in
packing or canning.
3. Equipment and tools in food preservation are
classified according to its use.
4. Weighing scale is used in the preparation of raw
materials.
5. Thermometer is one of the measuring tools used
in food preservation.
1. T
2. F
3. T
4. F
5. T
PRINCIPLES AND METHODS OF FOOD
PRESERVATION
Food is Preserved in various ways. Following
are common methods of food preservation:

1. Heating or cooking
destroy the enzymes and microorganisms that
cause spoilage. Boiling temperature destroys
yeast, molds and enzymes. However, not all
bacteria are destroyed in cooking. Some types
of bacteria are destroyed in cooking. Some
types of bacteria are heat resistant.
2. Pasteurization
is a short term food preservation
method in which food is heated in a
closed system, cooked fast and placed
in a sealed container.

3. Canning
is the process of packing food in tightly
sealed tin cans or canning jars and
heated at high enough temperature for a
sufficient length of time to destroy
harmful microorganisms that cause
spoilage. However, Vitamin C and
Vitamin B1, or thiamine may be lost as a
result of heat processing.
a. Open Kettle Method - in this method, the
cooked or heat treated food is transferred
to sterile jars or containers and sealed
immediately and completely . The
method is used for sugar preserves such as
jams, jellies and pickles.
b. Raw Method - the food is packed raw
into tin plated can or glass jars using
sealing devices, before processing at a
suitable temperature.
c. Hot packed Method - The food is
thoroughly heated to partially cook it in
syrup, water or juice before packing into
containers such as well sealed tin cans.
4. Refrigeration - This is method of
preservation in which microorganisms
are not destroyed but retarded by low
temperature . Food keeps at low
temperature. However, refrigeration
temperature between 0C to 7C
prevents spoilage for only short time .
Frozen at 17C for a year . Chilling
slows down the rate of spoilage.
Vegetables and fruits are examples of
raw food that can be frozen.
5. Salting, Drying, Smoking and Curing

Salting is a method commonly
used to preserve meat and fish .
Microorganisms cannot grow in high
concentration of salt. Salt also
remove the water content of food .
The salting method is combined with
other processes such as smoking,
fermenting, drying, curing in freezing.
Examples of salted and dried fruit in the
Philippines are kamias and santol . Salting
penetrates the food thoroughly and evenly and
draws moisture from it.


Drying is a method used to prevent the
growth of mold, yeast and bacteria in food by
extracting its moisture content to maintain
quality. Food is dried in the sun or through
mechanical devices that do not depend on the
weather condition but use artificially heated air
or air current that absorbs the air. Commonly
dried vegetables and fruits are beans, peas,
potatoes, mango, prunes, apples and raisins.



Smoking this method is usually combined
with salting and drying and is used to
preserved fish and meat. Fish are
usually salted and smoked. Smoking
gives the food a good appearance flavor
and color.
smoked. Smoking gives the food a good
appearance flavor and color.
6. Preservation with Sugar A high concentration
of sugar prevents the growth of molds, yeast
and bacteria. When sugar is added to the fruit,
water is removed which makes the fruit resistant
to the growth of microorganisms. Following are
common sugar preserves:
a. Jelly is prepared by cooking the fruit juice with
sugar until consistent in form. Jellies are
transparent and bright colored.
b. Jams are prepared by cooking crushed or
chopped fruit and sugar together to a fairly thick
and smooth consistency.
c. Marmalade is similar to jam in preparation and
method of preservation. It is usually contains
thin and suspended slices of citrus fruit or peel.

d. Conserves - is a method that uses two or
more kinds of fruit and is similar to jam in
preparation.
e. Candied - in this method, the fruit peel or
fruit is concentrated with syrup. The sugar
content of the syrup increases by
continuously boiling until the fruit is
saturated in the heavy syrup. Then the
candied fruit is then allowed to dry slowly to
prevent stickiness.
f. Glazed - The fruit is first candied, then dipped
in fresh confectioners glucose syrup to give
it a clear, smooth shiny fish.
Other Method of Preservation
Certain preservative chemical are
permitted By law to be used to preserve fruit
pulp. The chemicals decrease microbial
attack and increase the rate of development
of oxidative rancidity. Chemicals are also
used to improve the appearance, texture,
flavor and storage properties of food
Preservation by Radiation
Foods are also preserved by subjecting
them to x-ray or gamma rays from a
radioactive Cobalt 60 Machine accelerated
electron. Research on this method of
preserving food is being made to be sure of
the safety of the treated product.

Preservation by Gas Storage
Gas Storage also preserves fruit.
Carbon Dioxide added the environment of
foods increases the time they can be stored
without spoilage. The Carbon dioxides
prevents the food from drying up fast.
Use of Vinegar and Alcohol
Vinegar and alcohol are used as preservatives
because of their properties that prevent spoilage:

1. They prevent spoilage by penetrating liquids and
supplanting its natural liquid
2. Alcohol kills microorganisms while diluted acetic
acid prevents their growth.
3. Food may be preserved in vinegar or acetic acid
diluted with water. No bacteria will grow at pH less
than 3.5 .


Pickling
- Foods preserved in brine or vinegar
with or without spices include vegetables,
fruits, relishes and chutneys. Ingredients
used in pickling are fruit, vegetables,
vinegar, sugar, spices and other
preservatives.

Pickling
Fermentation - It is the process of anaerobic
oxidation of the carbohydrates by
microbial enzymes resulting in the
production of alcohol or several kinds of
acids. In salt fermentation, brine solution
is used. Yeast is needed when using sugar
in the fermentation of wine, beer and
vinegar which are examples of sugar
fermented foods. Bagoong, burong dalag
or burong mangga are examples of salt
fermented foods.

Fermentation of Wine
Fermentation of Beer
Fermentation of Vinegar