Food Preservation

Created by Group 5

Group 5 Members :



Shivani
Sanjana
Gaayathri
Rithika
Sarmen

What is Food
Preservation?

Food preservation is a method of
processing food that can prevent or
slow down the life processes of
microorganisms.

Causes of Food
Spoilage

Food becomes spoilt as a result of
the actions by microorganisms.

Food Preservation
Methods

There are various methods of food
preservation that can be used to
ensure that food lasts longer.

1. Boiling

Boiling is the process of heating
food at a high temperature.
The high temperature kills most of
the microorganisms.

2. Pickling

Pickling is the process of brining
food in a sugar or salt solution .
This method is commonly used to
preserve fruits and vegetables.
The acidity or high sugar
concentration makes the condition
unsuitable for microorganisms to
grow and reproduce

3. Vacuum Packing

The process of removing air from a
container or food packaging.
Without air, the bacteria cannot
grow and reproduce.

4. Drying

Drying is the method of removing
or getting rid of most of the water
from food.
Food can be dried under the sun or
in an oven.
The absence of water causes
microorganisms to die or become
inactive.

5. Freezing and Cooling

Freezing is the process of keeping
food at the freezing point (0 C) or
lower.
When the temperature is below the
freezing point, microorganisms
become inactive.
Cooling is the process of keeping
food in a surrounding temperature
below 18 C.
Lower temperatures cause
microorganisms to become less
active.
They also grow and reproduce at a
slower rate.

6. Salting

Salting uses salt to remove
moisture from food.
This method has been used for a
long time.
It is used in salting fish, eggs and
vegetables.

7. Waxing

Waxing is the process of coating
fruits and vegetables such as
apples, oranges, lemons and
tomatoes with liquid wax to
prevent the growth of
microorganisms on their surfaces.
This method also helps to retain
the freshness of fruits.

8. Canning and Bottling

Canning and bottling involve the
process of boiling food to kill
microorganisms.
The food is then left to cool and
put in an airtight container.
Heating at boiling temperature kills
most bacteria that are active
without affecting much the taste
and nutritional value of the food.

9. Pasteurisation

Pasteurisation is the process of
heating food to a certain
temperature for some time and
followed by rapid cooling.

10. Smoking

Smoking is the method of drying
food with smoke for a long period
of time.
This method inhibits the growth of
microorganisms.