COLLEGE NAME- SHARADCHANDRAJI PAWAR COLLEGE OF FOOD

TECHNOLOGY KHARAWATEDAHIWALI

GUIDE NAME- Prof. Chorage Sir

Course No./Title- 476 Students Ready seminar

Presented by

Name- Miss Shweta Pramod Burte

Reg. No.- FSKRU/19/1103
 INDEX
• Introduction

• Flow Chart of Methods of Food Preservation

• Common Methods of Food Preservation

• Table: Nutrient impact of different preservation methods

• Safe food preservation

• Tips

• Sources of data
 INTRODUCTION

• Processing of any sort, including methods of preservation, can affect the

nutrition and health benefits of foods, sometimes negatively and
sometimes positively.
• Have you ever wondered whether canned, frozen, dehydrated, or fresh
produce is better for your health, and whether you should choose one
over the other?
 Flow Chart of Methods of Food Preservation

Food
Preservation

Chemical Low Temprature High Temprature Iradiation

Refrigeration Freezing Pasteurisation Canning Smoking Dehydration

 Common Methods of Food Preservation

• Canning
• Is a method of heating the food and sealing it in
an air-tight container in order to destroy any
microorganisms that can cause food spoilage.
• Some nutrients, such as vitamin C and the B
vitamins, decrease during the canning process.
• Even though some nutrients are lost during
canning, some nutrients are quite stable, such as
fiber, vitamin A, carotenoids, minerals, and
vitamin E.
Freezing

• Freezing - Is the simplest way to preserve

food and the most natural although not the
cheapest.
• Most nutrients are fairly stable to the
freezing process but begin to break down
during storage.
• Some vitamin loss in frozen foods occurs
during the preparation, which depends on the
food to be frozen.
• For best nutrient retention, freeze quickly,
keep frozen at 0ꢀF or less, and store in
airtight containers to keep out as much
oxygen as possible.
Dehydrating
• It’s a process of reducing moisture of food for improved
shelf life by adding one or more forms of energy to the
food.
• The effects of drying on food quality are both negative
and positive.
• The dehydrating process retains a food’s original
nutritional value. For example, apple chips will have the
same calorie, protein, fat, carbohydrate, fiber, and
sugar content as the fresh fruit.
• Now, moving on to the negatives …
• Vitamins A and C are minimized due to heat and air.
• Sulfite treatment causes the destruction of thiamine.
Table: Nutrient impact of different preservation methods
Impact of Common Food
 Nutrient Impact of Canning Impact of Dehydrating
Freezing Source

Vit C Reduced Due to heat and Reduce loss by ascorbic acid,

Well Preserved. Fruits & vegetables.
Oxidation citric acid or lemon.

Thiamin Green peas, beans, nuts

Sensitive to heat Stable Stable
seeds, fish.

Riboflavin Mushroom s, spinach, almonds,

Some Loss by heat Stable Stable
meat, fish
Mushroom s, green peas, meat,
Niacin Stable Losses in Blanching Stable peanuts.

B6 Spinach, potatoes, banana,

Some Loss Fairly stable Fairly Stable
fish, meat.

Leafy greens, green beans,

Folate Some Loss Degrades quickly Retention starts in storage asparagus, beets, liver,
chickpeas.

B12 Stable Stable Stable Meat, fish, dairy.

 Impact of Common
 Nutrient Impact of Canning Impact of Freezing
Dehydrating Food Source
Increase Degrades in storage Some retain under Fruits & Vegetables
Vit A (beta- carotene) controlled heat method
High in Tomato Stable Degrades in storage Tomatoes, asparagus,
Vit E Canning dark leafy greens,
almonds.
Stable Stable Stable Salmon
Vit D

Heat Stable Stable Stable Greens, brussels

Vit K sprouts,
cabbage.
Stable Stable Some Loss in Water Varies
Minerals
During Dehydration
Increase in Heat Some loss due to Blanching can cause Fruits, vegetables, plant
Poly- phenols blanching, but some leaching loss, but foods
+ blanching also prevent also helps preserve.
Phyto- nutrients further
loss.
Stable Stable Stable Fruits, vegetables, plant
Fiber foods
 SAFE FOOD PRESERVATION

• Home food preservation practices have been passed

from generation to generation for enjoyable, tasty
ways to extend a bountiful harvest.
• Although the goals to save food through home
preservation activities still remain, many methods
are no longer considered acceptable or have not
been updated for safety purposes.
 Tips
1. Just as preservation method can impact
nutrients, so can variety, cultivar, growing
condition, and cooking method as well.
2. Preserve food as soon as possible after
harvest, because this is when nutrients will
be at their highest.
3. Once preserved, store the food properly: in a
cool, dark place, and in airtight containers.
4. Eat canned foods within a year, frozen foods
within 3-6 months, and dehydrated foods
within 6- 12 months for the best quality and
nutrition.
5. Refer to the tables above for information on
how nutrients are impacted by preservation.
• Sources:

1. Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh
Spinach. Journal of Food Science S. Pandrangi, L.F. LaBorde. December 2004. DOI: 10.1111/j.1365-
2621.2004.tb09919.x Accessed from:
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2004.tb09919.x/epdf
2. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant
Activity. VERONICA DEWANTO, XIANZHONG WU, KAFUI K. ADOM, AND RUI HAI LIU. J.
Agric. Food Chem. 2002, 50, 3010−3014
3. USDA Complete Guide to Home Canning, 2015 revision. Accessed from:
http://nchfp.uga.edu/publications/publications_usda.html
4. George F . M . Ball. Vitamins In Foods. Analysis, Bioavailability, and Stability. CRC Press 2005. Print
ISBN: 978-1-57444- 804-7. eBook ISBN: 978-1-4200-2697-9. DOI: 10.1201/9781420026979
5. D’Archivio M, Filesi C, Varì R, Scazzocchio B, Masella R. Bioavailability of the Polyphenols: Status and
Controversies.
• International Journal of Molecular Sciences. 2010;11(4):1321-1342. doi:10.3390/ijms11041321.