FOOD

PRESERVATION
 Food Preservation
•the process of treating
and handling food to
stop or greatly slow
down spoilage (loss of
quality, edibility or
nutritive value) caused
DIFFERENT WAYS OF FOOD
PRESERVATION
•Drying
•Freezing
•Salting
•Sugaring
•Pickling
DRYING
 DRYING
•Food drying is a method of
food preservation in which
food is dried (dehydrated or
desiccated). Drying inhibits the
growth of bacteria, yeasts,
SUGARING
 SUGARING
•Process of desiccating a food by first
dehydrating it, then packing it with
pure sugar. This sugar can be
crystalline in the form of table or
raw sugar, or it can be a high sugar
density liquid such as honey, syrup
or molasses.
FREEZING
 FREEZING
• Freezing, in food processing, method of
preserving food by lowering the
temperature to inhibit microorganism
growth. The method has been used for
centuries in cold regions, and a patent
was issued in Britain as early as 1842 for
freezing food by immersion in an ice
and salt brine.
SALTING
 SALTING
•preservation of food with dry
edible salt. It is one of the
oldest methods of preserving
food, and two historically
significant salt-cured foods
are salted fish and salt-cured
 PICKLING
•Pickling is the process
of preserving or
extending the
lifespan of food by