B.V.V.

Sangha’s
Basaveshwar Engineering College
(Autonomous)
Bagalkot-587103

Department of Mechanical Engineering

AICTE ACTIVITY POINT PROGRAMME
Report on

“FOOD PRESERVATION”

UNDER THE GUIDENCE OF

Prof. G. H. RATHOD
PRESENTED BY
RAHUL BAGEWADI
7th SEM
USN:2BA18ME056
 FOOD PRESERVATION
My team and I went to hotel and shops in Bagalkot to improve their preserving method of vegetable, fruits
and other stuff for long time without getting spoil by following methods Food preservation prevents the
growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by
introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic
browning reaction in apples after they are cut during food preparation. Many processes designed to preserve
food involve more than one food preservation method. Preserving fruit by turning it into jam, for example,
involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-
growth) and sealing within an airtight jar (to prevent recontamination). Some traditional methods of
preserving food have been shown to have a lower energy input and carbon footprint, when compared to
modern methods. Some methods of food preservation are known to create carcinogens. In 2015, the
International Agency for Research on Cancer of the World Health Organization classified processed meat,
i.e., meat that has undergone salting, curing, fermenting, and smoking, as "Carcinogenic to humans".
Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation.

What's the problem with food waste?

• Roughly one third of the food produced in the world for human consumption every year —
approximately 1.3 billion tones — gets lost or wasted each year

• Every year, consumers in rich countries waste almost as much food as the entire net food production
of sub-Saharan Africa

• 842 million people in the world do not have enough to eat

• When food rots it creates methane (CH4) which has 21 times the global warming potential of carbon
dioxide

• If food waste was a country, it would be the world’s 3rd largest emitter of CO2
• Every time food is wasted, the water, energy, time, manpower, land,fertilizer,
fuel, packaging and MONEY put into growing, preparing,storing,
transporting, cooking the food is wasted. This great video captures it perfectly

• In short, reducing food waste helps you stop wasting money and a hostof other
resources. Here is an estimation of the carbon emissions created by common
foods.

Where is waste generated?

Hotels often say they waste very little food as the plates generally come
back clean.
However, food waste comes from a variety of sources.

• Spoiled or out of date food

• Peelings & trimmings
• Inedible by-products, e.g., bones, coffee grounds, tea leaves
• Kitchen error
• Plate waste

DATE: 09/01/2022

16/01/2022

23/01/2022

30/01/2022

PLACE: Navanagar, Bagalkot

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DURATION: 28 hours