PROF ELEC 2 (Prelim)
Unit 1: Principles, Importance and
Value
Additives – materials added to food to help
manufacture and preserve it to improve its
nutritive value, palatability and eye appeal.
Aging – changes in tenderness that take place in
meats after slaughter.
Antioxidants – substance that retard the oxidative
rancidity of fats
Emulsifying agents – substance that aid the
uniform dispersion of oil in water.
Fermentation – transformation of metabolism
compound without the use of oxygen.
Freeze drying – a method of drying in which the
materials is frozen and high vacuum is applied.
The cooking effect of the evaporation keeps the
materials frozen while distills off as a vapor.
Maillard Reaction – also known as the browning
reaction or non- enzymatic browning; reaction
between amino acids and sugar which brings about
a brown color.
Pasteurization – mild heat treatment that destroys
many vegetative forms of bacteria.
Stabilizers – substances that keep emulsions of hat
and water in equilibrium.
Diluted brine – dissolve the ingredients in small
amount of brine before finally mixing with the rest
of the liquid.
Curing brine – a prepare stock of saturated salt that
can be dissolved by stirring in a certain amount of
water.
Fish sauce- locally called “patis” is drawn off from
the liquefaction of salt mixture.
Marmalades – is made from citrus fruits, like bitter
oranges make the best marmalade.
INTRODUCTION
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.
Value and importance of food preservation
1.Food preservation adds variety to the food. For
example, in the absence of fresh peas during the
hot summer months, canned or dehydrated peas
may be made use of.
2. Food preservation increases the shelf life of
food. Pineapples, cherries and other fruits and
vegetables may be preserved by different methods
for long periods of time.
3. Food preservation increases the food supply.
4. Food preservation decreases the wastage of
food. Excess foods which would have otherwise,
been wasted, when processed and preserved add
to the existing supplies, thus also decreasing the
wastage of food.
5. Food preservation decreases dietary
inadequacies. Variety in diet is brought about with
the help of preserved foods. For example, some
Middle-East countries do not grow any vegetables
due to arid soil condition. This shortcoming is
overcome through the import of fresh and
preserved fruits and vegetables.
Principles of food preservation
Spoilage of perishable foods can be averted only be
immediate consumption and by prompt and
effective preservation. Effective preservation
prevents spoilage by any of the agents discussed
earlier. The purpose of commercial food prevention
is to prevent undesirable changes in the
wholesomeness, nutritive value, sensory quality
and safety of food by controlling the growth of
microorganism and the undesirable chemical,
physical and physiological changes.
C. Damage by external factors like insects,
animals, or mechanical causes may be Prevented
only with adequate packaging of foods.
The microbial food spoilage is one type of food
spoilage that is caused by microorganisms. Food
spoilage can define as the process in which the
quality of the food deteriorates to some extent
which is inconsumable for the person to eat. Food
spoilage occurs as a result of the microbial attack,
enzymatic digestion, chemical degradation, physical
injury etc.

The two categories of Food preservation methods

•Bactericidal – a methods that destroy or kill
spoilage agent and are exemplified by thermal
processes such as canning.
•Bacteriostatic – a method which do not eliminate
the bacteria, but it helps to prevent the growth
through drying and freezing, and the
microorganism may still be present but cannot do
further harm because they are inactivated.

The basic methods of preserving foods.

A. Microbial decomposition may be prevented or
delayed by:
1. Keeping out microorganism through
sanitary handling;
2. Removal of microorganism;
3. Hindering the growth and activity of
microorganism by low temperature, drying,
or chemical. Food Preservatives: Additives that Help Your Food
4. Killing microorganism by heat. Last Longer

Preservatives are among the most common food

B. Prevention or delay of self-decomposition of
the food.
1.Destruction of inactivation of food enzymes by
blanching;
2. Prevention of delay of purely chemical reactions
such as preventing oxidation by means of an
antioxidant.
additives. Their purpose in food is to keep it fresh
and extend its lifetime. This is more common with
the processed foods. Therefore, preservatives play
an important role in ensuring that your food stay
fresh and last longer.
Food additives – are substances added to food to
preserve flavor or enhance its taste, appearance, or
other qualities. Some additives have been used for
centuries; for example, preserving food by pickling
(with vinegar), salting, as with bacon, preserving
sweets or using sulfur dioxide as with wines.
Food preservatives – are substances, when added
to food, are capable of inhibiting, retarding or
arresting, the process of fermentation, acidification
or other decomposition of food by growth of
microbes. Examples include salt, sugar, vinegar,
sodium benzoate, salts of sorbic acid and propionic
acid etc.
Many types of additives are used to make your
food last longer. Some are synthesized in the
laboratory while others occur naturally.
Preservatives can be categorized into three main
groups.
✓Antimicrobials work through stopping the growth
of molds, bacteria, and yeast hence keep your food
fresh longer.
✓Antioxidants work by slowing down the oxidation
of fats, a process that turns food rancid.
✓The third class of preservatives exerts their
effects by inhibiting rot in produce.
Dimethyl Dicarbonate – It is a chemical additive
that acts by inhibiting the growth of certain
enzymes hence prevents growth of
microorganisms. It is mainly used in preservation of
beverages. In many cases, it is used together with
sulfur dioxide making it one of the most common
wine preservatives. It is also found in soft drinks
such as sodas, iced teas and sports drinks.
Sodium Benzoate and Benzoic Acid – These acts by
killing bacteria and other microorganisms present
in foods especially in acidic conditions. They are
used in preservation of a variety of foods ranging
from salad dressings, pickles, milk products and
meats.
Methylcyclopropene – This is a gas mainly used in
the preservation of fruits. It is sprayed into crates of
the fruits such as apples and grapes. Its activity is
through inhibition of production of ethylene gas,
which is a natural hormone that speeds up the
ripening of fruits. This gas can preserve apples for
up to 1 year and bananas for up to a month.
Calcium Sulfate – is a regulator of acidity. Some
foods spoil faster when in a given acidic condition
yet stay longer in a different acidic condition. With
calcium sulfate as a preservative, the desired acidic
condition is achieved hence keeping your food
fresh longer. It is also very effective when used as a
flour stabilizer.
Sodium Nitrite – it is one of the most common
preservatives. In fact, it can be identified even
without looking at the label. It is responsible for the
pink color of hot dogs, bacon and other lunch
meats such as bologna. It works by killing the
bacteria and other microbes that cause food
spoilage.
BHT (Butylated hydroxytoluene) – this is an
example of antioxidants. It works by preventing the
oxidation of fats present in food. When the fats are
oxidized, the food turns rancid. It is present in
many cereals, baked goods and snacks.
Sorbic Acid – It is an antimicrobial agent. It comes
in two main forms: calcium sorbate and potassium
sorbate. It can be found naturally in many plants
with the synthetic forms being present in numerous
foods such as frozen pizza, fountain sodas and
oatmeal cookies.
Natural Preservative – many natural ingredients
have been used as preservatives, ensuring that
your food stays fresh longer. Lemons, garlic and sea
salt are used in preservation of foods such as
salads, oats, soup, kale, broccoli and others. They
have antimicrobial activities which preserve the
food. Carrageenan is also used in preservation of
foods because of its preservative properties. They
are mainly used in dairy and meat products
because they bind strongly to food proteins.
As discussed above, preservatives necessary to or liquid. Here are the classification of the type of
ensure food safety. They function by delaying the packaging materials.
spoiling of foods and preventing the alteration of
their contents, appearance and taste.
1. Flexible or soft Packaging materials
Unit 2: Food packaging a. Cellophane
Food packaging is valuable to food preservation b. Aluminum foil
because it aids in lengthening the life of food. A c. Polyethylene
package protects the foodstuff from physical d. Wax-coated papers
damage during handling, and contamination by dirt e. Tetrapack
and other foreign materials. It also prevents f. Saran film
infestation of insects, rodents, and micro-organism. g. Laminated wrapping
Moreover, loss or gain of moisture is controlled and h. Other-such as box, edible packages,
contact with air, light, heat and plastic bags
contaminating gases is minimized. 2. Rigid Containers
a. Glass jar
Food Packaging serves the following purposes: b. Cans
c. Rigid plastic containers
1. It protects food from physical and chemical d. Paperboard cartons
spoilage. e. Oven glass casserole
2. It enhances the shelf stability of preserved f. Bags and boxed bags
foodstuffs. g. Wooden boxes
3. It facilitate the handling of food.
4. It simplifies storage of foodstuffs. 3. Non-rigid materials
5. It protects food from physical and chemicals a. Paper such as carton, greaseproof
spoilage. paper
b. Cloth such as muslin, cheese cloth
Package Characteristics and burlap

The main function of a package is to insure

complete protection of the contents. The packaging Examples of window boxes for food packaging
materials should be suitable to the product
properties and should not alter the good qualities
of the products. Package characteristics include
moisture proofers, resistance to grease, resistance
to microorganism, resistance to insects and
rodents, protection against light, and odor
retention and absorption.

Types of Packaging Materials

The types of packaging materials best suited for a

particular food depend on the size and shape of the
food, consistency, and state when packed as solid
Unit 3: Different Methods of
Preservation
New techniques of food preservation became
available to the home chef from the dawn of
agriculture until the Industrial Revolution.
Curing/salting
Bag of Prague powder#1, also known as “curing
salt” or “pink salt”. It is typically a combination of
salt and sodium nitrite, with the pink color added
to distinguish it from ordinary salt.
Freezing or Cooling – it preserves food by slowing
down the growth and reproduction of
microorganisms and the action of enzymes that
causes the food to rot. The introduction of
commercial and domestic refrigerators drastically
improved the diets of many in the Western world
by allowing food such as fresh fruit, salads and
dairy products to be stored safely for longer
periods, particularly during warm weather.
Boiling – the process of using the liquid with a food
items that can kill any existing microbes. Milk and
water are often boiled to kill any harmful microbes
that may be present in them.
Heating – the process of using the temperatures
that are sufficient to kill microorganisms inside the
food is a method used to perpetual stews. Milk is
also boiled before storing to kill many
microorganisms.
Sugaring – the earliest cultures have used sugar as
a preservative. This is used to preserve fruits, either
in an antimicrobial syrup with fruit such as apples,
pears, peaches, apricots, and plums, or in
crystallized form where the preserved material is
cooked in sugar to the point of crystallization and
stored dry. This method is used for the skins of
citrus fruit, jam and jelly.
Pickling – is a method of preserving food in an
edible, antimicrobial liquid. Pickling can be broadly
classified into two categories: chemical pickling and
fermentation pickling.
Chemical pickling, the food is placed in an edible
liquid that inhibits or kills bacteria and other
microorganisms. Typical pickling agents include
brine (high in salt), vinegar, alcohol, and vegetable
oil. Common chemically pickled foods include
cucumbers, peppers, corned beef, herring, and
eggs, as well as mixed vegetables such as piccalilli.
Fermentation pickling, bacteria in the liquid
produce organic acids as preservation agents,
typically, by a process that produces lactic acid
through the presence of lactobacillales. Examples
of fermented pickles include sauerkraut and kimchi.
Ellying – the food may be preserved by cooking in a
material that solidifies to form a gel. Jellying is fruit
preserves which are preparations of fruits,
vegetables and sugar, often stored in glass jam jars.
In English, the word, in plural form, “preserves” is
used to describe all types of jams and jellies.
Burial- the process of preserving food due to a
variety of factors: lack of light, lack of oxygen, cool
temperatures desiccants in the soil. Burial may be
combined with other methods such as salting or
fermentation. Most foods can be preserved in soil
that is very dry and salty (thus a desiccant) such as
sand, or soil that is frozen.
Example: Century eggs are traditionally created by
placing eggs in alkaline mud (or other alkaline
substance), resulting in their “inorganic”
fermentation through raised pH instead of spoiling.
Fermentation – some foods, such as many cheeses,
wines, and beers, use specific micro-organisms that
combat spoilage from other less-benign organisms.
These micro-organisms keep pathogens in check by
creating an environment toxic for themselves and
other micro-organisms by producing acid or
alcohol.

Illustration of fermentation in making wine.
Canning process – this involves placing foods in jars
or cans/similar containers and heating them to a
temperature that destroys micro-organisms that
cause food to spoil. … This vacuum seal prevents air
from getting back into the product bringing with it
contaminating micro-organism

Pasteurization
Pasteurization is a process for preservation of liquid
food. It was originally applied to combat the
souring of young local wines. Today, the process is
mainly applied to dairy products. Milk is also
processed and stored in sterilized bottles or
pouches in cold places. This method was invented
by Louis Pasteur, a French chemist, in 1862