METHODS OF

FOOD PRESERVATION
BY THE END OF THIS PRESENTATION MAKE SURE YOU CAN
LIST THE AIMS OF FOOD PRESERVATION.
DISCUSS REASONS WHY FOOD IS PRESERVED
LIST AND DESCRIBE THE UNDERLYING
PRINCIPLES OF PRESERVATION
LIST THE METHODS GIVING EXAMPLES OF
EACH WHERE NECESSARY.
EXPLAIN THE PROCESSES INVOLVED IN EACH
METHOD
SUGGEST FOODS THAT CAN BE PRESERVED BY
EACH METHOD
  Introduction
WHAT IS FOOD PRESERVATION?

• process that makes food last longer

• usually involves preventing the growth of bacteria, fungi or

other micro-organisms as well as slowing down the oxidation
of fats that cause rancidity.

• may also include processes that inhibit visual deterioration,

such as the enzymatic browning reaction in apples after they
are cut during food preparation.
  Why is the preservation of food important?
a) It makes food last longer

b) It kills micro-organisms

c) It can slow down the activity of enzymes that cause food decay

Question?? …..what is an ENZYME??

  REMEMBER AN ENZYME IS…
IS A SUBSTANCE THAT ACTS AS A CATALYST IN LIVING
ORGANISMS. ENZYMES REGULATE AND ACCELERATE
THE RATE AT WHICH CHEMICAL REACTIONS PROCEED
WITHOUT ITSELF BEING ALTERED IN THE PROCESS.
 THE METHODS OF PRESERVATION
ARE
• DEHYDRATION
• HEAT PRESERVATION
Now each method has
• REFRIGERATION AND FREEZING an underlying
Now 
principle that makes it
• ADDITION OF CHEMICAL work.
PRESERVATIVES
• VACCUUM PACKING

N.B - A principle is a scientific theory or a law/ reason.

 PRINCIPLES OF
• All methodsPRESERVATION
of preservation are based on a general principle of preventing the cause of food spoilage.
• The growth of microorganisms must be halted and this is achieved by removing some conditions that are
necessary for their growth.

PRINCIPL METHOD ASSOCIATED

E  WITH
 Removal of Moisture  Dehydration
 Altering the Temperature  Refrigeration and Freezing
 Irradiation  Irradiation
 Exclusion of oxygen  Vaccuum Packing
 Addition of Chemicals  Use of sugar, salt, acids, etc
 Heating  Sterilization, Pasteurization,
Canning and Bottling
SUMMARY OF EACH PRINCIPLE

 Heating destroys micro-organism and enzyme activity.

 Removal of Moisture stops microbial growth
 Removal of air prevents micro-organisms from entering food.
 Reduction of temperature stops microbial and enzyme activity
 Adding a chemical like sugar or salt destroys microbial and enzymic activity.
 Irradiation kills harmful bacteria as ionizing radiation energy passes through
food.
Introduction
TECHNIQUES OF FOOD
PRESERVATION

1. TRADITIONAL
2. MODERN / INDUSTRIAL
TRADITIONAL TECHNIQUES
     DRYING
Drying of food can be done
• One of the oldest food
through:
preservation techniques
a) Drying the food under hot sun. 
•b) Heating
It involves
it inthe
theremoval
oven orof water
heating
from food substances. 
the food to a high temperature. 
c) Heating it with a flame.
• exposes the food to a
temperature that’s high enough
to remove the moisture but low
enough that it doesn’t cook. 
     FREEZING
• the art of preparing, packaging, and
freezing foods at their peak of
freshness. 

• Food can last longer because

bacteria and fungi cannot grow at a
very low temperature. 

• preserves the quality and nutrient

content of the food.
     SMOKING
• used to lengthen the shelf life of
perishable food items by exposing
the food to smoke from burning
plant materials such as wood.

• Most commonly subjected to this

method of food preservation are
meats and fish that have undergone
curing. 
Canning and Bottling
Canning and Bottling
- was developed by Nicolas Appert in 1806 for French Nav

or jars
- involves cooking food, sealing it in sterile cans

and boiling the containers to kill or weaken any remaining

bacteria as a form of sterilization
- creation of good vacuum seal
 Two approved canning/bottling methods:

Water-bath Canning Pressure Canning

(for High Acid foods)  (for Low Acid foods) 
 High Acid vs. Low Acid
Canned Foods

pH < 4.6 pH > 4.6

Depend on the pH of the Depend on the heat process under

food to prevent the growth pressure to destroy the spores of
of Clostridium botulinum Clostridium botulinum

Use Water-bath canning Must use Pressure canning

Water-bath Canning
Water bath canner is a large pot with a loose
cover and a rack to hold jars, off the bottom.

The pot should be deep enough to cover the

canning jars by one to two inches and still
have another inch of space to allow brisk
boiling.
The diameter of the pot should be no more
than four inches wider than the diameter of the
stove's burner to ensure even heating. 

T = 212˚C (usually)
Pressure Canning
A pressure canner is a specially made heavy
pot with a locking lid, an inner rack and a
steam vent in the lid.

The vent can be adjusted using a weight

value or screw. A dial gauge gives a reading
of the actual pressure.

Ten pounds of pressure at 115 °C is

recommended for canning vegetables.
Chemical Addition
Sugar Curing
- addition of table sugar or honey to preserve foods

- ex: jams,jellies fruits in jars

How preservation happens?

 -sugar draws water out of food so it is not available for
biochemical reactions
-sugar also exert osmotic pressure that will draw water out of
bacteria
-sugar may also encourage the growth of healthy bacteria
that prevent bad bacteria from growing
  -fructose and sucrose are very effective for  preserving 
 food
Salting or Salt Curing
- addition of table salt or brine to preserve foods

- ex: corned beef, bacon, salt pork

How preservation happens?

- salt draws water out of food making it unavailable
for chemical reactions that cause decay

- salt also interfere with the replication of

microorganisms such as bacteria. 
- Salt curing frequently uses salts containing
nitrates. Nitrates act as antioxidants in preserved
foods.
On the closer look
Simple Osmosis or Dehydration: Inhibition of Microbial Growth

Salt or sugar, whether in solid or aqueous form, attempts to reach equilibrium

with the salt or sugar content of the food product with which it is in contact. 

This has the effect of drawing available water from within the food to the
outside and inserting salt or sugar molecules into the food interior. 

The result is a reduction of the so-called product water activity. 

Water Activity (aw) - a measure of unbound, free water molecules in the food
that is necessary for microbial survival and growth. 

Necessary to inhibit growth of most bacteria : aw = 0.91

Pickling
Pickling
- is a method of preserving food in an edible anti-microbial liquid
2 types:

Chemical Pickling Fermentation Pickling

the food is placed in an edible the food itself produces the
liquid that inhibits or kills preservation agent, typically by a
bacteria and other micro- process that produces lactic acid
organisms
Pasteurization

Sterilization
Pasteurization vs. Sterilization
 Pasteurization vs. Sterilization

Pasteurization Sterilization
Definition Pasteurization is the process of heating liquid to a Sterilization is the process
specific temperature for a specific time period to reduce of eliminating all bacterial
microbial growth. growth from various
different objects.

Process Heat liquid to a set temperature below boiling point and Heat or chemicals used to
then cool quickly kill all various types of
bacteria
 Pasteurization Sterilization

Eliminates Some microbial bacteria that All various types of microbial

stops growth growth including bacteria,
fungi, viruses

Uses Liquids, Food Food, Medical, Cleaning,

 Vacuum Packing
Vacuum packaging is another way to increase the shelf life of food products. Here
the product is placed in an air-tight pack, the air sucked out and the package sealed. 

Benefits of sealing foods under vacuum….

• ELIMINATING OXIDATION
• PRESERVING DELICATE FLAVORS AND OILS
• MAINTAINING MOISTURE
• PREVENTING FREEZING BURN
 ITHAVE
YOU IS YOUR
COMERESPONSIBILITY TO ENSURE. YOU
TO THE END OF PRESENTATION
CAN …

LIST THE AIMS OF FOOD PRESERVATION.

DISCUSS REASONS WHY FOOD IS PRESERVED
LIST AND DESCRIBE THE UNDERLYING PRINCIPLES
OF PRESERVATION
LIST THE METHODS GIVING EXAMPLES OF EACH WHERE
NECESSARY.
EXPLAIN THE PROCESSES INVOLVED IN EACH METHOD
SUGGEST FOODS THAT CAN BE PRESERVED BY EACH
METHOD