FOOD

PRESERVATION
SYSTEM Istiqomah Rahmawati, S.Si., M.Si.

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Objectives and Concepts of Preservation

Preservation usually involves preventing the growt

h of bacteria, yeast, fungi, and other micro org
anism.
Presevation is a process by which foods are preve
nted from getting spoil for a long period of tim
e. The colour, taste and nutritive of food is also
preserved.
Food Spoilage
1. Presence of microorganism
• Situations for the appropriate growth of microor
ganisms
• Food having high moisture content
• Air around the food containing microorganism
• Food kept for long time at room temperature
• Skin of fruits and vegetables getting damaged
• Food with low salt, sugar, and acid content
2. Presence of enzyme

3. Insects, worm, and rats

Principles of Food Preservation
1. Removal of microorganism or inactivating
them (this is done by removing air, water,
lowering, or increasing the concentration
of salt or sugar or acid in foods)
2. Inactivating enzyme (by changing conditio
ns such as temperature and moisture)
3. Removal of insects, worm, and rats (by sto
ring food in dry, air tight containers)
Methods of Food Preservation
Chemical Preservation

Biological Preservation

Physical Preservation
Chemical Preservation
Pickling
 Preserve foods in vinegar or other organic acid
 Lower pH inhibit bacteria and microorganisms

Jam & Jelly

• Sugar reduces the water content
• Lower pH
• Cooked during the process
All of the above inhibit microorganism growth
Curing
• Salt reduces water content
• The addition of Nitrites and Nitrates inhibit
the bacteria Clostridium botulinum, which
causes botulism
• Smoked foods are also cured
Biological Preservation
Fermenting
 Helpful microorganisms lower pH
 Can make food more nutritious
Examples:
 Sauerkraut
 Yogurt
 Wine
 Most Cheeses
Physical Preservation and Product Examples
1. Energies addition
a. Pasteurization
Pasteurization is a heat treatment to kill some of the pathogenic micro
organisms present in a food products. The combination of temperature
and time used in the pasteurization process depends on the heat resista
nce of microbes that are targeted to be destroyed and the quality of fo
od products.
Low-Temperature Long-Time (LTLT)
High-Temperature and Short-Time (HTST)
Ultra High-Temperature
b. Sterilization
The sterilization process in the preservation of food products is heat treatment
causing microorganisms and spores unable to grow under normal storage conditi
ons. The sterilization process depends on several things:
1. The nature of the food treated, for example the level of acidity (pH)
2. Post-process storage conditions
3. The heat resistance of microorganisms and spores
4. Heat transfer characteristics occurred, this is influenced by the type of pack
aging and heating media
5. The number of initial microorganisms in the product to be sterilized.
Sterilization methods:
• Mechanical sterilization (filtration) uses a very small porous filter (0.22 micr
ons or 0.45 microns) so that microbes are retained in the filter. This process i
s intended for the sterilization of heat sensitive materials, such as enzyme an
d antibiotic solutions.
• Physical sterilization can be done by heating and irradiation.
• Chemical sterilization usually uses disinfectant compounds such as alcohol
2. Reduction of Controlled Temperature
Temperature decreasing will reduce the activity of microorganisms
and enzyme system activity in the material. This means preventing the
decay of food products, in other words the effort to preserve food pro
ducts can be done by applying a controlled temperature decrease.
Cooling

Freezing
3. Water Content Control
In the process of preserving food products by water content control,
the point is to reduce the water activity of the food product.
Coagulation
Coagulation is the process of reducing part of the water from a suspen
sion with the boiling process, a device called an evaporator.
Drying
Drying is a preservation method by reducing the water activity (A w)
of the product through the removal of water contained in the product
by the evaporation process, so that microorganisms cannot grow.

The osmotic drying

The method is used in preservation to avoid the bad effects on some
products which are preserved by ordinary drying methods such as the
hard texture and flavor loses. Osmotic drying is done by creating a
semi permeable layer by immersing the product into a sugar or salt so
lution before the drying process. This process is usually done in the
manufacture of semi-wet food products. The product is then dried by
drying or artificial drying