TO PREPARE DIFFERENT TYPES OF

FOOD PRESERVATIVES AVAILABLE IN

MARKET

Submitted by:-
Name: Preeti Shah
Class: Twelve (Xii)
Section: Lebnitz
Roll No: 141

Submitted to:-
Arniko Awashiya Secondary Boarding School Tintolia,
Biratnagar-10 Morang, Nepal [Department of Chemistry]
 Acknowledgement
I would like to express my special thanks of gratitude to my
zoology teacher as well as our H.O.D. of Chemistry who gave me
the golden opportunity to do this wonderful project on the topic
“To Prepare Different Types Of Food Preservatives Available
In Market”, which also helped me in doing a lot of Research and i
came to know about so many new things I am really thankful to
them.
Secondly i would also like to thank my parents and friends who
helped me a lot in finalizing this project within the limited time
frame.
 CERTIFICATE

This project entitled “To Prepare Different Types of Food

Preservatives Available in Market”, is the investigatory project

work in Chemistry, successfully completed by Preeti Shah, student

of class-XII, Arniko H.S. School +2, Roll No., under the supervision

of Head of Department of Chemistry, for the partial requirements

of Project Work of Chmistry on the basis of the Syllabus of Chemistry.

……………………………..
H.O.D. OF CHEMISTRY
 Table of Contents

Index Pg – No.

1.Introduction 1
2.Methodology 1–4
3.Objective of the study 5
4.Conclusion 6
5.Recommendation 6
6.References 7
 Introduction
Food preservation is one of the methods to protect food from
unwanted microbial growth. After the food is produced, we store
and protect by covering the rice and curry with lids to keep away
flies and other insects. By this, we are protecting it from any
infection caused by them. This is a short-term condition. Food
preservation, on the other hand, is done to preserve food for a
longer time.

Methodology
Food preservation methods range from the simple process of
chilling to more complex procedures such as canning. Many are
creative options that help you mix things up at home or sell food
in various forms of packaging. Others help you keep your
inventory in a commercial kitchen for much longer, which
means you reduce waste and increase profit.
The 6 sections below look at various food preservation methods
you can use and the safest, most effective way to do them.

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i. Chilling: - Storing food at a low temperature is the
simplest, and often safest, way to store many types of food,
as the food you plan to chill usually requires minimal
preparation – or it’s already done for us.

ii. Freezing: - If stored properly, frozen food can last for

months. In fact, because bacteria cannot grow when frozen,
food you keep in the freezer can remain safe to eat for
almost indefinite periods of time. However, it will
eventually deteriorate in quality and become unappetizing,
so we should use most frozen food within a few months or
a year

iii. Sugaring: - Sugar is another common preservative used in

jams and jellies. Sugar is a good moisture absorbent. By

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 reducing moisture content, it restrains the microbial growth.
Preserving food in a high-sugar environment stops bacterial
growth by reducing the food’s water content. It works
particularly well for fruits, certain vegetables.

iv. Salting: - Similar to sugaring, salt draws water out of food

and stops bacterial growth. In high concentrations, it can
even destroy bacteria cells, although by this point the food
is likely unappetizing. We apply salt to the food, such as
meat, and leave it to draw out the water.

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v. Canning: - Keeping food canned significantly extends its
lifespan – but only if done correctly. The canning process
preserves food by removing oxygen through an airtight seal
and containing food in an acidic, sugary, or salty
environment, where bacteria cannot thrive.

vi. Vacuum Packing: - Similar to canning, vacuum

packing deprives bacteria of oxygen by creating an
airtight atmosphere. While food may not last for as long as
canned goods, vacuuming still extends its storage life for
much longer than keeping food in the fridge or in a
cupboard. It usually maintains the food’s smell, colour,
taste, and texture – which is particularly desirable for meat
you intend to cook rare.

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 Objective of the Study
i. To minimise pathogenic bacteria – food in long-term
storage is at serious risk of spoilage due to bacteria such as
E. coli, Salmonella, and other pathogens. Bacteria only
need warmth, moisture, and time to rapidly multiply in
food, but food preservation inhibits one or more of these
conditions and stops their growth. For more information,
check out our Complete List of Food Borne Diseases.
ii. To keep food at its best quality – food deteriorates over
time due to spoilage. In many cases, mild spoilage doesn’t
make food unsafe to eat, but it significantly affects its taste,
texture, and appearance. Proper food preservation can help
retain some of these qualities, as well as the nutritional
value of certain foods.
iii. To save money – waste is costly, both at home and in a
commercial setting. Ideally, you should avoid buying more
than you can use, but various preservation methods – if
done safely – help you keep vegetables, fruits, meat, etc.
well past their usual expiration so there’s no need to bin
them.

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 Conclusion
From the study it was observed that food preservation help
inhibit bacterial growth and other types of spoilage, meaning the
food is safe and satisfying to eat in the future.

Recommendation
We should follow certain guidelines to preserve food therefore
various thing should be kept in consideration to protect food
from bacterial growth and maintain its quality:

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References
 www.google.com
 https://byjus.com/biology/food-preservation-methods-food-
poisoning/
 https://www.highspeedtraining.co.uk/hub/food-
preservation-methods/
 https://www.google.com/search?
q=sugaring&tbm=isch&chips=q:sugaring,g_1:food+preser
vation:gGc8IqqyyrU
%3D&bih=701&biw=1303&hl=en&sa=X&ved=2ahUKEw
jxs6PJjdmCAxWSSWwGHUbZB5EQ4lYoA3oECAEQN
A#imgrc=oTQwsHQd3EU43M
 https://www.google.com/search?
q=salting&sca_esv=584750333&tbm=isch&sxsrf=AM9Hk
KnvAxUzn4uoB_GhUy35qnqHg_ut7A:1700707797829&s
ource=lnms&sa=X&ved=2ahUKEwjJ3p-
hjtmCAxUHTWwGHbS7BKsQ_AUoAnoECAQQBA&bi
w=1303&bih=701&dpr=1#imgrc=pNeDrlT5nfXvdM

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