FOOD PRESERVATION

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FOOD PRESERVATION
• Methods of Preservation
– Traditional way
• Modern Industrial Techniques
 FOOD PRESERVATION
Preservation maintains food quality, edibility, and nutritive value by
preventing microorganism growth and slowing fat oxidation, while preserving
color, texture, flavor, and nutritive value.
1 Food preservation involves processes that prevent visual deterioration, such
as enzymatic browning in apples, and often involves multiple preservation
methods.
Preserving fruit through boiling, sugaring, and sealing is a traditional
method.
Processed meat, including salting, curing, fermenting, and smoking.
METHODS OF FOOD
PRESERVATION
1. TRADITIONAL WAY
2. MODERN INDUSTRIAL TECHNIQUES
 TRADITIONAL WAY
CURING Methods of Food Preservation
SMOKING
COOLING
FREEZING
BOILING
HEATING
SUGARING
PICKLING
CANNING
JELLYING
JUGGING
BURIAL
WHAT IS CURING
• Curing involves using substances like salt, sugar, nitrates,
and other curing agents to draw out excess moisture from
food. By doing so, it prevents the growth of harmful
microorganisms.
• While curing can be applied to various foods, it is most
commonly used for preserving meat, fish, and vegetables.
• Cured foods are not only delicious but also nutritious, and
they can be stored for months or even years.
EXAMPLES OF FOODS PRESERVED
WITH CURING

BACON & HAM-cured pork products

CORNED BEEF-cured beef products
FISH-cured fish
DIFFERENT CURING METHODS

• WET-CURING
• DRY-CURING
• PASTRAMI CURING
 WET-CURING
It effectively • Involves immersing meat in a
preserves meats saline brine solution.
like ham, bacon,
• Wet-curing eliminates harmful
and corned beef.
bacteria and prevents mold
growth.
• It’s also suitable for curing fish
such as salmon and other
seafood.
DRY-CURING
It’s commonly • This method entails rubbing a dry
mixture of salt and seasonings onto
used for meat (e.g., pork or beef).
sausages, hams,
• Dry-curing imparts flavor and
and bacon. enhances the taste of cured meat.
• It’s also a great choice for those
seeking a low-sodium curing
method.
PASTRAMI CURING
• Specifically used for beef (such as
brisket),
• pastrami curing involves rubbing a
dry mixture of salt, pepper, and
other spices onto the meat.
• The meat is then smoked, steamed,
or cooked in hot water.
WHAT IS SMOKING?
• in the context of food processing, involves the exposure of
cured meat and fish products to smoke.
• This ancient preservation method serves two purposes:
preserving the food and enhancing its palatability by adding
flavor and a rich brown color1.
HOW SMOKING WORKS?

VARIETIES WOOD
OF CHOICE
SMOKED
MEATS PROCESS
PROCESS
• Chamber: The meat is hung or
placed on racks inside a
specially designed chamber.
• Smoke Exposure: Smoke from
burning wood (usually hickory
sawdust) permeates the meat.
• Temperature: Smokehouse
temperatures range from 109 to
160°F (43 to 71°C).
WOOD CHOICE
• o Hardwood: A hardwood fire is
essential. Softwoods (like spruce and pine)
contain pitch, which imparts a bitter taste
 VARIETIES OF
SMOKED MEATS
• o Commercially Smoked:
Commonly used for pork and
beef hams, bacon bellies, and
sausages.
• o Home-Scale Success:
Amateurs adapt barbecue grills
or use ordinary smoke ovens to
flavor and preserve meats, fowl,
fish, cheeses, nuts, seeds, hard-
boiled eggs, berries, and variety
meats (such as heart, tongue,
and liver).
WHAT IS COOLING?
• is indeed a remarkable method for preserving food, and its
impact on our diets has been significant.
• cooling has evolved from iceboxes to high-tech refrigerators,
but the essence remains the same: keeping our food fresh
and safe.
REFRIGERATION REVOLUTION
HISTORICAL COOLING METHODS
ROOT CELLARING TODAY
 REFRIGERATION
REVOLUTION
• The advent of commercial and
domestic refrigerators
transformed the way we store
food. It allowed perishable items
like fresh fruit, salads, and dairy
products to be kept safely for
extended periods.
• In warm weather, refrigeration
became indispensable, preventing
spoilage and ensuring food safety.
 HISTORICAL COOLING METHODS
• Root Cellars- These were common in rural areas. Root
cellars are cool, underground spaces where fruits,
vegetables, and other produce were stored. The earth’s
natural insulation helped maintain a consistent
temperature.
• Iceboxes- Before mechanical refrigeration, iceboxes
were used. These wooden or metal containers had
compartments for ice blocks. The ice would keep the
interior cool, preserving food.
• Ice Trade- People relied on ice deliveries from
icehouses in towns and cities. Ice was harvested from
frozen lakes and rivers during winter and stored in
insulated facilities
 ROOT CELLARING TODAY
Despite modern refrigeration, some people still practice
root cellaring for various reasons:
• Local Food- Root cellars support the use of locally
grown produce.
• Heirloom Crops-Enthusiasts preserve heirloom
varieties.
• Traditional Techniques- Root cellaring connects us to
age-old food preservation methods.
• Frugality and Self-Sufficiency- It aligns with
sustainable living.
• Organic Farming- Root cellars complement organic
practices.
WHAT IS FREEZING?
• is indeed a versatile and widely employed method for food
preservation.
• freezing ensures that our food remains safe, flavorful, and
available even during challenging times
– Freezing involves lowering the temperature of food to below its
freezing point, effectively halting the growth of microorganisms
and enzymes.
– It is used both commercially (in food production and
distribution) and domestically (in our home freezers).
TYPES OF FOODS PRESERVED BY FREEZING
• Prepared Foods: Many ready-to-eat meals, such as potato
waffles, are stored in the freezer. These foods are often
cooked or processed before freezing.
• Raw Ingredients: While some foods require freezing (like
prepared meals), others, like potatoes, can be stored in a
cool, dark place without freezing. Potatoes themselves don’t
need freezing; a cool environment is sufficient for long-term
storage.
COLD STORES AND STRATEGIC FOOD
STOCKS
• Cold Stores: These facilities provide large-volume, long-
term storage for various food items. They are essential for
maintaining food supplies.
• National Emergency Preparedness: In many countries,
strategic food stocks are held in case of emergencies (such
as natural disasters or other crises). Freezing plays a crucial
role in preserving these stocks.
WHAT IS BOILING?
• Purpose: Boiling is a simple yet effective
method to kill existing microbes in liquid food
items
Examples:
– Milk: Boiling milk helps eliminate harmful
bacteria and ensures its safety for consumption.
– Water: Boiling water is essential for purifying it,
making it safe to drink.
WHAT IS HEATING?
Purpose: Heating food to temperatures sufficient to kill
microorganisms inside is crucial for food safety.
• Perpetual Stews: This method involves simmering stews or
soups at low heat for extended periods. The continuous
heating ensures any harmful bacteria are destroyed.
• Milk: Before storing, milk is often boiled to eliminate
various microorganisms.
These heat-based methods play a vital role in keeping our
food safe and free from harmful pathogens.
WHAT IS SUGARING?
• is a fascinating method of food preservation that has been
practiced for centuries.
Historical Use of Sugar:
• Early cultures recognized sugar’s preservative properties.
They often stored fruits in honey, which contains natural
sugars.
• Sugar cane, introduced to Europe through trade routes,
became a valuable commodity
Preserving with Sugar
• o In regions with insufficient sunlight for drying foods,
preserves are made by combining fruit with sugar.
• o The science behind it: Sugar draws water from
microbes through a process called plasmolysis. Dehydrated
microbial cells cannot survive, ensuring the food remains
safe from spoilage.
METHODS OF SUGARING
• Antimicrobial Syrup: Fruits like apples, pears, peaches,
apricots, and plums are preserved in a syrup containing
sugar. This syrup acts as an antimicrobial agent.
• Crystallized Form: Here, the preserved material (such as
citrus peel, angelica, or ginger) is cooked in sugar until it
crystallizes. The resulting product can be stored dry.
• Jam and Jelly Production: Sugaring plays a crucial role in
making delicious jams and jellies.
WHAT IS PICKLING?
• is a method of preserving food by immersing it in an edible,
antimicrobial liquid. There are two main categories of
pickling: chemical pickling and fermentation pickling.
CHEMICAL PICKLING
• In chemical pickling, food is placed in a liquid that inhibits
or kills bacteria and other microorganisms.
• Common pickling agents include brine (high in salt),
vinegar, alcohol, and vegetable oil.
• Heating or boiling is often involved to ensure the food
becomes saturated with the pickling agent.
• Examples of chemically pickled foods include cucumbers,
peppers, corned beef, herring, eggs, and mixed vegetables
like piccalilli.
FERMENTATION PICKLING
• Fermentation pickling relies on bacteria in the liquid to
produce organic acids as preservation agents.
• The process often generates lactic acid through the presence
of lactobacillales.
• Fermented pickles include sauerkraut, nukazuke, kimchi,
and surströmming.
WHAT IS CANNING?
• a remarkable preservation method, involves several steps to
ensure food safety and longevity
Invention and Origins:
• Nicolas Appert, a French confectioner, is credited with
inventing canning. By 1806, the French Navy used this
technique to preserve various foods, including meat, fruit,
vegetables, and even milk.
• However, it wasn’t until 1864 that Louis Pasteur unraveled
the connection between microorganisms, food spoilage, and
illness.
THE PROCESS
• Cooking: Food is cooked and prepared.
• Sealing: The food is sealed in sterilized cans or jars.
• Boiling: The containers are boiled to kill or weaken any
remaining bacteria, ensuring sterilization.
VARIATIONS BASED ON FOOD TYPE
• High-Acid Fruits (e.g., Strawberries): These require no
preservatives and undergo a short boiling cycle.
• Marginal Vegetables (e.g., Carrots): Longer boiling and
addition of acidic elements are necessary.
• Low-Acid Foods (e.g., Meats, Vegetables): Pressure canning
is essential.
RISKS AND QUALITY CONTROL
• Spoilage Risk: Once opened, canned or bottled food is
susceptible to spoilage.
• Quality Control: Proper canning procedures prevent water
or microorganism ingress.
• Clostridium botulinum: This anaerobic bacterium can cause
severe illness due to its toxin. Cooking denatures the toxin,
but poor hygiene can lead to contamination.
• Staphylococcus aureus: Improperly handled, canned
mushrooms may support the growth of this bacterium,
which produces a heat-resistant toxin.
WHAT IS JELLYING
• is a fascinating method of preserving food by cooking it in a
material that solidifies into a gel. Let’s delve into the
delightful world of jellying:

• Meat Jellying
• Fruit Preserve
MEAT AND SEAFOOD JELLYING
• Jellied Eels: These slippery delicacies are popular in the East
End of London, where they’re enjoyed alongside mashed
potatoes.
• Potted Meats in Aspic: In mid-20th century UK, potted
meats made from gelatin and clarified meat broth were a
common way to serve meat off-cuts.
• Jugged Meats: Various meats, including game, can be jellied
using this method.
• Potted Chicken Liver: A traditional step in creating classic
pâtés.
FRUIT PRESERVES
• Jams: These sweet concoctions are made from fruits,
vegetables, and sugar. Strawberry and apricot jams are
beloved globally.
• Jellies: Similar to jams, but jellies are strained to remove
fruit solids, resulting in a clear, jewel-like spread.
• Marmalades: Typically made from citrus fruits, marmalades
have a delightful bittersweet flavor
INGREDIENTS AND TECHNIQUE
• Pectin: The natural gelling agent found in fruits plays a
crucial role in achieving the desired consistency.
• Sugar: Often added to enhance flavor and aid in
preservation.
• Glass Jam Jars and Mason Jars: These vessels house the
preserved goodness, ready to grace our breakfast tables.
WHAT IS JUGGING?
• is a fascinating preservation technique that involves stewing
meat, often game or fish, in a covered earthenware jug or
casserole.
The Jugging Process:
• The animal (usually cut into pieces) is placed in a tightly-
sealed jug along with brine or gravy.
• The jug is stewed, resulting in tender, flavorful meat.
• Red wine or even the animal’s own blood may be added to
the cooking liquid.
 Historical Significance:
• Jugging was widely used to preserve meat until the middle
of the 20th century.
• It allowed people to enjoy game meats and fish beyond their
immediate availability.
WHAT IS BURIAL PRESERVATION?
Factors: Burial preserves food due to factors like lack of light,
oxygen, cool temperatures, pH levels, and desiccants in the soil.
• Soil Types:
– Dry and Salty Soil: Acts as a desiccant (e.g., sand).
– Frozen Soil: Functions as a natural freezer.
• Root Vegetables: These hardy veggies resist spoilage and can be
stored by burying them in cool, dark conditions.
• Century Eggs: Created by alkaline mud fermentation, these eggs
transform into flavorful delicacies.
• Cabbage and Kimchi: Traditional burial methods yield crispy
cabbage or tangy kimchi.
Meat Preservation
• Hot Coals or Ashes: Burying meat here kills pathogens,
desiccates, and blocks oxygen.
• Cold Earth: Acts like a refrigerator, preserving meat.
• Rice Storage in Orissa, India: Burying rice underground
helps store it for months during the dry season.
MODERN INDUSTRIAL
TECHNIQUE
Techniques of food preservation were developed in
research laboratories for commercial applications.
Pasteurization
Definition: Pasteurization is a process used to preserve liquid food.
• Origins: Initially, it was developed to combat the souring of
young local wines.
• Application: Today, pasteurization is primarily used for dairy
products.
• Process: Milk is heated to around 70°C (158°F) for 15–30 seconds
to kill bacteria. It’s then rapidly cooled to 10°C (50°F) to prevent
further bacterial growth.
• Inventor: French chemist Louis Pasteur introduced this method
in 1862
VACUUM PACKING
Concept: Vacuum-packing stores food in an air-tight
environment, usually in bags or bottles.
• Benefit: By removing oxygen, it inhibits bacterial survival.
• Common Use: Nuts are often vacuum-packed to reduce
flavor loss due to oxidation.
• Consumer Consideration: Vacuum sealing can sometimes
deform contents and affect flavors (e.g., cheese).
ARTIFICIAL FOOD ADDITIVES
Preservatives: These additives inhibit bacterial or fungal
growth.
• Examples: Calcium propionate, sodium nitrate, sodium
nitrite, sulfites, and EDTA.
Antioxidants: Prevent oxidation of food constituents.
• Examples: Butylated hydroxyanisole (BHA) and butylated
hydroxytoluene (BHT).
Others: Formaldehyde, glutaraldehyde, ethanol, and
methylchloroisothiazolinone
 THREE REASONS WHY FOOD
PRESERVATION IS IMPORTANT
1. To minimize pathogenic bacteria – food in long-term storage is at
serious risk of spoilage due to bacteria such as E. coli, Salmonella, and
other pathogens.
2. To keep food at its best quality – food deteriorates over time due to
spoilage.
3. To save money – waste is costly, both at home and in a commercial
setting.