2. Food Preservation
• May be defined as the process of treating and
handling food in such a way to stop, control,
or greatly slowdown spoilage and, of course,
to minimize the possibility of foodborne
illness while maintaining the optimum
nutritional value, texture and flavor.
3. All methods of Food Preservation are
based on the following Principles. (Frazier,
1967):
Microbial decomposition may be prevented
or delayed
Self- decomposition of food may prevented or
delayed
Damaged by external factors like insects,
animals, or mechanical causes may be
prevented only with adequate packaging of
food.
5. Heating
When raw foods deteriorate, it is
through the action of the enzymes they
contain and actions of bacteria with
which they become contaminated.
Heating or Cooking destroys or
inactivates these enzymes thus
preventing this type of deterioration.
6. Pasteurization
Foods are subjected to sufficient
heat to kill most of the bacteria
without markedly altering flavor
or other characteristics.
13. Refrigeration
The rate of deterioration by
naturally occurring enzymes and the
rate of growth of microorganisms are
progressively retarded by low
temperature.
15. Sun and Air Drying
in certain localities where the warm
sun and the low humidity prevail,
local fruits are dried on trays in the
open. For fast drying where the sun
is not practicable mechanical air
drying offers a solution.
