Principles of Food

Preservation
Introduction
• General aspects of food:
* basic needs of man: air, water, food, shelter
* food is a source of energy, supplies chemicals needed for
growth, repair of injured cells and for reproduction
* food necessary for existence- search of food is the main
occupation
• Nutrients in Food:
* Carbohydrates
* Proteins
* Fats
* Vitamins
* Minerals

• Sources of Food
Food supply depends upon photosynthetic reaction
between solar energy and plants that contains clorophyll
• PHOTOSYNTHESIS CO2 + water glucose
Carbohydrates, Fats, Proteins, Vitamins
a. Land resources – plants, animals
b. Fishery resources
c. Microorganisms – nata de coco, cheese
d. Waste as source of food: 1 kg food= 5-10 kg waste materials
* 20 to 50 % of food losses from production to consumption
due to pests and man-made defects-improper handling,
processing/storage, human error
• Food Preservation enabled ancient man to make roots and
live in one place, form a community and prepare food for
later use.
• The ability to conserve food for future use was and still is
key to the rise of civilization
• Canning by Nicolas Appert
• Malthusian theory stating that population tend to increase
faster than food supply has been validated by events.
• Preservation is a process by which foods are treated to
retard decay or spoilage

• Processing is any treatment (chemical, physical or

biological) applied to food from its point of origin to its
point of consumption which includes all food preservation
methods
The Nature of Food
1. Composition of food
2. Chemical reactions in food
* Maillard reaction
* enzymatic browning
* hydrolysis of Proteins and Polysaccharides - protease
* Oxidation Reaction
* Deterioration of food
 *deterioration
1. loss of organoleptic desirability
2. loss of functionality
3. loss of nutritional value
4. loss of safety
* Causes of Deterioration
 AGENT OF SPOILAGE EXAMPLE OF SPOILAGE
Physical Los and of color, loss of Vitamin C, B
Light Vitamins
Heat Increase rate of chemical reaction.
Cold Chilling injury in bananas and mangoes
Moisture Wilting of leafy vegetables, shriveling of fruits,
Rough handling or lumping of powders
Bruising of fruits and vegetables
Chemical Oxidative rancidity, destruction of nutrients.
Oxygen Discoloration in meat and fish
Enzymes Enzymatic browning, putrefaction, loss of
Reactions between constituents flavor, loss of nutrients
Non-enzymatic browning (sugar-amine
reactions)
Biological Aflatoxin formation ( food borne illness)
Molds Liquefaction
Yeast Fermentation
Bacteria Putrefaction, fermentation. Food borne illness
Parasites infestation
Insects and rodents
Reasons for Food Preservation
1. To save time and energy
2. To avoid excessive damage during transportation
3. To improve the palatability, edibility, digestibility of foods
4. To minimize wastage of perishable foods
5. To provide variety of foods and interest to foods prepared
for consumption
6. To preserve food
Methods of Food Preservation
• ASEPSIS
• Removal of microorganisms
• Inhibit growth by controlling environment
• Destroy microorganisms
Quick Look at Microorganisms
• Yeasts, Molds and Bacteria
* Aflatoxin are highly toxic substances
The most common yeasts in foods are:
1. Candida
2. Rhodotorula
3. Saccharomyces
4. Zygosaccharomyces
5. Genus Torula
Phases of Bacterial Growth
• Lag phase
• The exponential growth phase/logarithmic phase
• Stationary phase
• Death phase
• Vegetative phase
• biofilms
Growth Needs of Microorganisms
• Moisture
• Water activity vs moisture content
• Temperature requirements
• The effect of pH on growth of microorganisms
• Effect of Oxygen
• Nutritional Requirements of Microorganisms
• Time
Physical Factors of Spoilage
1. Principles of Food Preservation
2. Food Preservation Technology
Preservation methods may be classified according to
application of chemical, biological or physical means
• Chemical Preservation
✓ addition to food of such substances as sugar, salt, and
acids, or chemical preservatives such as sodium benzoate
• Biological Methods
✓Involve alcoholic or acidic fermentations
• Physical approach
✓Controlling temperatures as heating and chilling,
controlling or reducing water activity (drying and
concentration and the use of protective packaging
Various procedures that involved in food preservation
1. Temperature control
2. Water activity control
3. pH or acidity control
4. Chemical control / use of preservatives
5. Control of oxygen/air by packing
A. Preservation by the application of heat
a. heat sterilization
b. cooking
c. blanching
d. pasteurization Louis Pasteur
e. sterilization
B. Preservation by Temperature Reduction
C. Preservation by water activity control
D. Preservation by acidity control
E. Chemical Food Preservation
F. Control of Oxygen
3. Hurdle Technology
• Factors used for food preservation are called hurdles
• All of the traditional preservation
 FOOD ADDITIVES AND PRESERVATIVES
• Preservatives are substances that prevents decomposition or
decay.
• Food preservatives are substances added to food that will
prevent decomposition.
• Serve as either antimicrobials or antioxidants
• Antimicrobials prevent the growth of molds, yeasts, and
bacteria
• Antioxidants keep foods from becoming rancid, turning
brown or developing black spots
• Food Additives are substance or mixture of substances purposely
added to food by the manufacturer to perform a specific,
beneficial function
• Additives serve a variety of purposes which are used as basis for
classifying food additives into the following categories
a. color and flavor additives
b. antioxidants
c. fat substitutes
d. texture modifiers
e. nutritional additives
f. antimicrobials
• Flavor additives
✓More than 1,400 natural and synthetic flavors
✓Sugar most commonly used flavor additives
✓Corn syrup and high fructose corn syrup (HFCS) are used to
replace white sugar in beverages.
✓Sweetening additives are the artificial sweeteners also called
non-caloric sweeteners
✓Flavor additives are classified as natural if extracted directly
from its plant or animal sources
• Color Additives o Citrus Red 2 for orange skin only
o FD&C Blue No. 1 (Brilliant blue
✓Both natural pigments FCF)
and synthetic dyes are
used as coloring agents. o FD&C Blue No. 2 (indigotine)
o FD&C Green No. 3 (fast green
✓Natural pigments are FCF)
also called uncertified o FD&C Red No 3 (erythrosine)
colors restricted uses
✓Artificial dyes also o FD&C Red No. 40 (allura red)
called certified color o FD&C Yellow No. 5 (tartrazine)
additives o FD&C Yellow No. 6 (sunset
yellow FCF)
o Orange BÑ sausage casing only
• Fat Substitutes
✓Three major substitutes: olestra (sucrose polyester),
polydextrose, simplesse

• Nutritional Additives
✓ Fortified foods contains added vitamins and minerals
✓ Enriched foods contain nutrients added to replace those that were lost
during processing
• Texture Modifiers
✓ Anti caking agent
✓Emulsifiers
✓ Silicates
✓humectants
✓ Cornstarch in sugar
✓ Magnesium stearate ✓meat tenderizers
✓ magnesium carbonate ✓Thickeners ( gums,
✓ Dextrose cellulose, starches, agar,
pectins)
✓ Dough conditioner
• Antioxidants ✓ teriary butylated
hydroquinone (TBHQ)
✓ Ascorbic acid or sodium
ascorbate (Vitamin C) ✓Tocopherols (vitamin E)
✓ Butylated hydroxyanisole (BHA)
✓ Butylated hydryxytoluene (BHT)
✓ Erythorbic acid
✓ Propyl gallate
✓ Sodium erythorbate
• Preservatives / • The value of Food Additives
Antimicrobials
• Chemical Preservatives and
✓Various acids the Hurdle Principle of food
Preservation
✓Mold inhibitors
✓Sodium nitrate and nitrite
• GRAS Generally
✓sulfites Recognized as Safe
 Common juice preservatives and additives

Ingredient Use
Sulphur Dioxide Retards microbial and enzymatic activity
Benzoates Antimicrobial @ pH < 4.5
Sorbates Antimicrobial @ pH < 6.5
Carbon dioxide pH reduction, anaerobic atmosphere
Ascorbic acid Retards enzymatic browning
Dimethylpyrocarbonate antimicrobial