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FOOD PROCESSING AND

PRESERVATION METHODS
 INTRODUCTION

Food processing, any of a

variety of operations by which raw
foodstuffs are made suitable for
consumption, cooking, or storage.

includes traditional (Boiling, fermentation, pickling, smoking,

drying, curing) and modern methods (pasteurisation, ultra-heat
treatment, high pressure processing, or modified atmosphere
packaging). 2
FERMENTATION
breakdown of sugars by
bacteria, yeasts or other
microorganisms under anaerobic
conditions. This means no
oxygen is needed for the process
to take place.

It is notably used in production of alcoholic beverages such as wine, beer, and

cider, and in the preservation of food such as sauerkraut, dry sausages, and
yoghurt but also for raising dough in bread production.
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PICKLING
is the process of preserving or extending the
shelf life of food by either anaerobic fermentation
in brine or immersion in vinegar. The pickling
procedure typically affects the food's texture and
flavor. The resulting food is called a pickle, or, to
prevent ambiguity, prefaced with pickled. Foods
that are pickled include vegetables, fruits, meats,
fish, dairy and eggs.
A distinguishing characteristic is a pH of 4.6
or lower, which is sufficient to kill most bacteria.
Pickling can preserve perishable foods for
months
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 SMOKING

- a process of heat and chemical treatment of food

- is the process of flavoring, browning, cooking, or preserving food by
exposing it to smoke from burning or smoldering material, most often
wood. Meat and fish are often smoked.
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 TYPES OF SMOKING
1. Cold smoking differs from hot smoking in that the food remains raw,
rather than cooked, throughout the smoking process. Smokehouse
temperatures for cold smoking are typically done between 20 to 30
°C (68 to 86 °F). Cold smoking does not cook foods, and as such,
meats should be fully cured before cold smoking. Cold smoking can
be used as a flavor enhancer for items such as cheese or nuts, along
with meats such as chicken salmon, scallops, and steak.

2. Warm smoking exposes foods to temperatures of 25–40 °C (77–104

°F)

3. Hot smoking exposes the foods to smoke and heat in a controlled

environment such as a smoker oven or smokehouse. Hot smoking
requires the use of a smoker which generates heat either from a charcoal
base, heated element within the smoker or from a stove-top or oven;
food is hot smoked by cooking and flavoured with wood smoke
simultaneously.
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 TYPES OF SMOKING

4. Liquid smoke, a product derived from smoke

compounds in water, is applied to foods through
spraying or dipping.

5. Smoke-roasting refers to any process that has the

attributes of both roasting and smoking. This
smoking method is sometimes referred to as
barbecuing or pit-roasting. It may be done in a
smoke-roaster, a closed wood-fired oven, or a
barbecue pit, any smoker that can reach above 121
°C (250 °F), or in a conventional oven by placing a
pan filled with hardwood chips on the floor of the
oven so that the chips can smolder and produce a
smoke-bath.
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 DRYING/DEHYDRATION

is a mass transfer process consisting of the

removal of water or another solvent by
evaporation from a solid, semi-solid or liquid.
This process is often used as a final production
step before selling or packaging products.
A source of heat and an agent to remove
the vapor produced by the process are often
involved. Foods are dried to inhibit microbial
development and quality decay. However, the
extent of drying depends on product end-use.
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 CURING
• is any various food preservation and flavoring processes of
foods such as meat, fish and vegetables, by the addition of
salt, with the aim of drawing moisture out of the food by the
process of osmosis.
• increase the solute concentration in the food and hence
decreases its water potential, the food becomes inhospitable
for the microbe growth that causes food spoilage.
• can be traced back to antiquity, and was the primary method
of preserving meat and fish until the late 19th century. Food
curing dates back to ancient times, both in the form of
smoked meat and salt-cured meat..

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 CANNING
• food is heated to a high temperature.
• is a common food processing method
used to preserve fresh foods.
• stored in an air-tight can and then
sterilised by heating.
• Convenience, reduction of food waste
and a lower price are some of the
benefits of canning.
.

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 FREEZING
food temperature are reduced to below Ooc to decrease the activity
of harmful bacteria. The process can be used to preserve the majority
of foods including fruits, vegetables, meat, fish, and ready meals.
 MODIFIED ATMOSPHERE PACKAGING

Air inside a package is substituted by a protective gas mix, often

including oxygen, carbon dioxide and nitrogen - gases that are also
present in the air we breathe.
It helps to extend the shelf life of fresh food products - usually of fruits,
vegetables, meat products and seafood.
 PASTEURIZATION
- food is heated and then quickly cooled down to kill microorganism.
Boiling it (at home) or pasteurising (on a large scale) is crucial to ensure it
is safe to consume.
- apart from dairy products, pasteurisation is widely used in preservation
of canned foods, juiced and alcoholic beverages.
Group 5
Kaye Ann Hedia
Mary Joy Millapre
Ymarie Felismino
Daisy Ereve
Lea Joy Erlano
Monica Mae Perez
REFERENCES:

• https://pubs.n
• https://microbeonline.com/food-preservation-method-canning/msu.edu/_e/E322/
• https://ohioline.osu.edu/factsheet/hyg-5341
• https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/modified-
atmosphere-packaging#:~:text=Modified%20atmosphere%20packaging%20of%20ready
%2Dto%2Deat%20foods&text=Modified%20atmosphere%20packaging%20(MAP)
%20is,to%20extend%20its%20shelf%20life.
• https://www.terrafoodtech.com/en/what-does-pasteurization-consist-of/

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Thank you
for listening!