FOOD PRESERVATION 2. Artificial.

This method uses artificial heated air with

Food preservation is the process of preventing food
spoilage by creating conditions under which micro-
organisms cannot multiply and grow.
Benefits of Food Preservation
controlled conditions of temperature, humidity, and
airflow. An example of this is the oven. Maximum drying
temperature is 50˚C and 62˚C. High temperature may be
done during initial drying to remove moisture as quickly as
possible.

1. prevents spoilage of food Food that can be dried:

2. retains the nutrients and texture of food a. Ripe fruits – should not show any sign of decay; may be
cut into smaller pieces for quick drying
3. maintains the good and sanitary quality of the food
b. Vegetables – should be thoroughly cleaned and
4. makes seasonal food such as fruits available all year
nonedible portions removed
round
c. Meat – should have a minimum connective tissue and
5. provides a means of livelihood
marbling
Ways of Food Preservation
d. Poultry and Fish – should be fresh otherwise it will give a
A. Drying – is the removal of moisture or water in food. It is bad odor even if they are dried already
the most ancient method of food preservation known to
B. Freezing – is a method that turns the food into solid state
man. Food being dried should be turned once in a while for
at a very low temperature. Fruits and vegetables may be
uniformity. The length of time for drying depends on the
placed in the freezer to maintain its freshness and
type of food, the size, and the method employed.
nutrients. Freezing is completely different from
Procedures of Drying refrigeration. Freezers have much lower temperatures.
Example of foods that can be frozen are broccoli,
1. Natural. This method is dependent on the sun. Food is
strawberries, green mangoes, among others.
usually salted and placed on flat containers for sun drying.
Procedures of Freezing
1. Choose the fruits or vegetables that are fresh, ripe, and Procedures of Salting
free from bruises or spots.
1. Dry Salting – is putting salt in layers in a jar, pot, or tray
2. Wash the food thoroughly. to draw out the water content of the food.

3. Peel and cut the food according to your preference. 2. Wet Salting or brine salting – is adding salt to boiling
water, mixing it until it dissolves. Food is immersed to the
4. You may add syrup (1 cup sugar and ¾ cup water) or dry
solution when cooled. This is sometimes done to salted
sugar to the food. Ascorbic acid (one tablet) can also be
eggs.
added to maintain its flavor.
Performance Task:
5. After mixing the food with the syrup, pack it in
Salting Method: Salted Eggs
containers.
Ingredients:
6. Place the container in the freezer. Frozen food should 8 pieces duck or chicken eggs
only be taken out before use, otherwise it will lose its 1 ½ cups salt
nutrients and flavor once freezing is done. 4 cups water
Procedure:
C. Salting – is a method that uses salt as its main
1. Wash the eggs with water and place them in a jar or glass
preservative. It is commonly done to meat, poultry, fish, or
container with a lid.
seafood. Salt used can be rock salt or iodized salt. Salt
2. Fill in a saucepan with water, let it boil. Make a brine
preserves food by osmosis. This means the water content of
solution by dissolving salt in water until it completely
food is pinched out when it is salted. With this process,
dissolves. Let it cool.
microorganisms’ contamination is reduced or totally
3. Pour the brine solution over the eggs, make sure the eggs
prevented. Other salted preserved foods are mixed with
are submerged in water.
sugar, spices, and other flavorings.
4. Cover the jar or container and store in a dark place for at
Some salted vegetables and fruits include santol, least 3 weeks.
green mangoes, cucumber, and onions. For meat and fish 5. After 3 weeks, take out the eggs from the container and
products, there are tuyo, bacon, dried milkfish, tocino and boil them. Then let them cool and store in the refrigerator.
corned beef.