Biological Sciences
Food Preservation
Food preservation refers to the process of treating and handling food to stop or slow down spoilage, thus extending its shelf life. This can be achieved through various methods such as canning, freezing, drying, pickling, and pasteurization. The goal of food preservation is to maintain the quality, safety, and nutritional value of the food while preventing the growth of microorganisms.
Written by Perlego with AI-assistance
Related key terms
1 of 5
12 Key excerpts on "Food Preservation"
eBook - ePub- Ibrahim Dincer(Author)
- 2023(Publication Date)
- CRC Press(Publisher)
ONEFood Preservation METHODS
“Intelligence without ambition is a bird without wings.”C. A. Danielsen1.1Food PreservationFood Preservation is the most important of the food processing technologies and aims prolonging the shelf life of food products and maintaining their quality in terms of color, texture, and flavor. The term Food Preservation covers a wide range techniques from short-term techniques (e.g., cooking, cold storage) to long-term techniques (e.g., canning, freezing, drying).VanGarde and Woodburn [1 ] indicated that a good Food Preservation method must:• keep the food acceptable,• keep the food safe,• retain nutrients,• be an asset to the food distribution chain,• be technically feasible, and• conserve available energy sources.Although Food Preservation techniques such as freezing and canning are the results of relatively new food science technology, the preservation of food products has been practiced since the beginning of mankind by many methods such as sun drying, salting, smoking, and food fermentation. Many years ago our ancestors used chilling and freezing techniques for Food Preservation, for example, the use of water/ice taken from frozen lakes for chilling fish and meat.The technology of Food Preservation advanced dramatically with the discovery of microorganisms late in the eighteenth century and the appreciation of their role in food deterioration that followed. For detailed historical knowledge, international perspectives and legistlation, new technological applications, the present situation, and perspectives for the future, it is useful to see Refs. [2 ,3 ,4 ,5 ,6 and 7 ].Research on Food Preservation technologies usually focuses on one of two aspects: the selection of process conditions to minimize product quality loss or the development of engineering design methodologies to ensure that the required process conditions can be achieved at low cost. Within the latter aspect heat transfer is usually the major concern. Heat must be removed from the product in chilling or freezing, and the product is subsequently to be maintained at constant temperature in storage. There are also important mass transfer effects, particularly evaporation from the product surface (water loss) [8
eBook - PDF- Sujata Nagnath Mustapure(Author)
- 2020(Publication Date)
- Delve Publishing(Publisher)
The need for Food Preservation, the principles of Food Preservation and the techniques of Food Preservation and storage have been ex-plained. There are a number of advancements in the fields of science and technology, and a number of novel methods are being developed for the preservation of food. The different novel methods that are used in the preservation and transportation of food have been elucidated. The food chain has an ecological food print that has an implication for a sustainable future and these implications on Food Preservation and transportation have been explained . 6.1. INTRODUCTION Food Preservation is concerned with preventing spoilage or decay of food and increase the duration for which the food remains free of pathogenic microorganism. The Food Preservation uses various technologies and methods which are science-based and are proven procedures for increasing the shelf life of a food product. The shelf life refers to the time period for which the food remains saleable or fit for consumption. The Food Preservation is a crucial function of the food industry. The spoilage of food has undesired consequences on food attributes which results in loss of flavor, smell, color, texture, and most importantly the nutritional properties. There are many causes of food deterioration, and these factors may be biological, physical, chemical, and biochemical. The preservation methods should be applied as early as possible in the food production pipeline and therefore include appropriate postharvest handling before processing of both plant and animal foods. The packaging and appropriate materials are important components for ensuring preservation. The method employed in handling processed food during transportation, storage, retail , and final consumption has an impact on the preservation of processed food. The selection of appropriate technology and methods is vital for the preservation process.
- Enriqueta Garcia-Gutierrez, Natalia Gomez-Torres, Sara Arbulu(Authors)
- 2024(Publication Date)
- CRC Press(Publisher)
Similarly, in the medical field, biopreservation is key in preserving biological materials for research, clinical, and pharmaceutical purposes. It enables long-term storage, reduction of contamination risk, increase availability and extended shelf life.Biopreservation in foods
All foods, after harvesting start to spoil. Food spoilage results from the chemical, physical or microbiological actions that occur throughout the entire supply chain (Singh et al., 2019 ). They change the texture, odour, flavour or appearance of food, reducing, in many cases, their nutritional value and making them unacceptable for the consumer. If no preservation method was applied the shelf life of many of the food products we consume would be drastically reduced.Food Preservation is of paramount importance for human development and aims to prevent or reduce spoilage, foodborne illnesses, and nutrient loss while retaining the taste, texture, and nutritional quality of food. A significant proportion of food loss and waste is due to microbiological spoilage, including bacteria, fungi, mould and yeasts (Lorenzo et al., 2018 ). In this sense, the increasing understanding on microbial dynamics through new technologies such as next generation sequencing or nanotechnology, will revolutionize how we deal with food contamination developing targeted strategies against specific undesirable microorganisms (Angelopoulou et al., 2022 ; Cook and Nightingale, 2018 ).Ensuring food access, quality and safety are, therefore, major challenges for the agri-food sector and preservation is a pillar to achieving these goals.Preservation methods can be divided into physical, chemical and biological (Amit et al., 2017 ). Physical methods include thermal processing such as pasteurization, chilling or drying and non-thermal methods, such as irradiation; chemical methods cover mostly the addition of chemical preservatives, while biological methods refer to the use of beneficial microorganisms, their by-products (bacteriocins, enzymes) or naturally derived substances from animals (lysozyme, lactoferrin) plants (essential oils, herbs or spices) or bacteriophages and their lytic enzymes (Moye et al., 2018 ) as preservation agents (Singh, 2018
- R, Sasi Kumar(Authors)
- 2018(Publication Date)
- Biotech(Publisher)
Chapter 6 : Principle of Food Preservation Food Preservation can be defined as the science which deals with the methods of prevention of decay or spoilage of food, thus allowing it to be stored in a fit condition for future use. It is better if the following directions are kept in mind to control the spoilage. 1. Raw materials should be thoroughly examined and handled hygienic conditions to avoid microbial spoilage. 2. Equipments must be cleaned every time before use. 3. The cans should be carefully filled and exhausted sufficiently to produce a good vacuum. 4. Processing should take place as soon as possible after sealing of cans or bottles. The cooling process should also be done in such a manner that the cans are left sufficiently warm to dry off surplus moisture but not hot enough to cause “stack” burning. 5. Use of contaminated water should be avoided. 6. The finished products after canning or bottling should be stored in well-ventilated rooms in a cool and dry place. High storage temperature should be avoided. Freshly prepared products are highly attractive in appearance and possess good taste and aroma, but deteriorate rapidly if kept for some time. This is on account of several reasons such as. fermentation caused by moulds, yeasts and bacteria, enzymes present in the product may affect the colour and flavour adversely, e.g. apple juice turns brown due to the activity of oxidative enzymes in it, chemicals present in the pulp/juice may react with one another and spoil its taste and aroma, air coming in contact with the product, may react with the glucosidal materials present in it and render the product bitter, e.g. , Navel orange and sweet lime juices often turn bitter when they are exposed to air even for a short time and traces of metal from the equipment may get into the product and spoil its taste and aroma. In the preservation of This ebook is exclusively for this university only. Cannot be resold/distributed.
No longer available |Learn more- (Author)
- 2014(Publication Date)
- Library Press(Publisher)
________________________ WORLD TECHNOLOGIES ________________________ Chapter- 7 Food Preservation Canadian World War I poster encouraging people to preserve food for the winter ________________________ WORLD TECHNOLOGIES ________________________ Various preserved foods Food Preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value). Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food pre-servation also includes processes which inhibit natural discoloration that can occur during food preparation, such as the enzymatic browning reaction in apples after they are cut. Many processes designed to preserve food will involve a number of Food Preservation methods. Preserving fruit, by turning into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Maintaining or creating nutritional value, texture and flavour is an important aspect of Food Preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have now come to be seen as desirable qualities – cheese, yoghurt and pickled onions being common examples.
No longer available |Learn more- (Author)
- 2014(Publication Date)
- Library Press(Publisher)
________________________ WORLD TECHNOLOGIES ________________________ Chapter- 1 Food Preservation Canadian World War I poster encouraging people to preserve food for the winter ________________________ WORLD TECHNOLOGIES ________________________ Various preserved foods Food Preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value). Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. Food Preservation also includes processes which inhibit natural discoloration that can occur during food preparation, such as the enzymatic browning reaction in apples after they are cut. Many processes designed to preserve food will involve a number of Food Preservation methods. Preserving fruit, by turning into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Maintaining or creating nutritional value, texture and flavour is an important aspect of Food Preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have now come to be seen as desirable qualities – cheese, yoghurt and pickled onions being common examples.
eBook - ePub- Richard Coles, Mark J. Kirwan(Authors)
- 2011(Publication Date)
- Wiley-Blackwell(Publisher)
The first section introduces the agents of biodeterioration, which includes enzymes and microorganisms. Enzymes are responsible for chemically breaking food down and can be presented naturally or introduced by microorganism activity. Growth conditions for microorganisms are presented, in addition to the factors that can be used to effect a reduction in their numbers. Bacteria and fungi warrant separate sub-sections because of the differing implications for introducing the organisms to the food and in methods for their destruction.The second section outlines the principal methods of preserving packaged foods. Food Preservation originated with traditional methods such as curing, salting and sugaring, which were developed before refrigeration was commonplace. Major commercial developments in preservation were the introduction of canning and freezing processes for extending the useable life of fruits and vegetables. These methods still form a substantial part of the Food Preservation business, with thermal processing being part of a combination process designed to present ‘hurdles’ to microbial growth.Food Preservation is intended to produce foods that are safe and palatable. To achieve this aim, pathogenic organisms must be eliminated or reduced to a safe level, and spoilage organisms must be reduced and maintained at a low level. Some foods are processed in order to achieve commercial sterility of the product and packaging such that pathogenic bacteria are effectively eliminated. Application of commercially used Food Preservation methods is presented.2.2 AGENTS OF FOOD BIODETERIORATION 2.2.1 EnzymesEnzymes are complex globular proteins found in living organisms, which act as catalysts for speeding up the rate of biochemical reactions. Enzymes are naturally present in foods and can therefore catalyse reactions that lead to food biodeterioration. The action of enzymes can be used to beneficial effect by the food industry to produce food products and are, for example, used in the manufacture of cheese, extraction of juice from tomatoes and apples, and beverage clarification. However, it is usually necessary to inactivate enzymes (i.e. denature the proteins) present in food and on packaging surfaces using heat or chemical means in order to preserve and extend the shelf life of foods.
eBook - PDFUnderstanding Food
Principles and Preparation
- Amy Brown(Author)
- 2018(Publication Date)
- Cengage Learning EMEA(Publisher)
Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 542 Chapter 28 Food Preservation and oil occurs in foods such as non- homogenized milk, mayonnaise, salad dressings, and high-moisture cheeses when they are stored too long or are frozen and later thawed. Food Preservation METHODS For more than 5,000 years, humans have been preserving foods by drying, salting, and fermentation. Ironically, the demands of war have triggered monu- mental developments in food preser- vation techniques. Napoleon’s need for a safe and portable food supply for his armies in the late 1700s and early 1800s led to the discovery of canning (18). World War II led to the development of dehydrated foods such as instant pota- toes and eggs. The American Red Cross provided irradiated milk in the food packages given to prisoners of war (58). The Vietnam War spurred the refine- ment of the process of freeze-drying, which allowed for the development of complete, lightweight foods that could be carried into the field easily and transformed into ready-to-eat meals by adding water. Because of newer preservation tech- niques and advances in refrigeration and transportation, people now enjoy a wide variety of foods from all over the globe, including out-of-season and exotic foods. Dried fruits and vegetables are widely used by the confectionary, baking, and processed food industries (34). Dried fruits or vegetables are used in cereals, energy bars, dietary supple- ments, puddings, soups, and as pow- dered flavorings and colorants. Chemical protection prevents changes in food composition typically due to exposure to gases, moisture, or light (40). Glass and metal provide an absolute barrier to these agents, while plastic is more permeable and only pro- vides partial protection (39). Biological protection is the prevention of contact with microorganisms, rodents, insects, and other animals.
eBook - PDF- Gary S. Tucker(Author)
- 2008(Publication Date)
- Wiley-Blackwell(Publisher)
Proceedings 17th European Meeting of Meat Research Workers . Bristol (UK), 1971, J2. 75. J. Gill. The greenhouse effect. Food , 1988, April, 47, 49, 51. 5 Freezing Martin George 5.1 INTRODUCTION The preservation of foods by freezing has a long and distinguished his-tory. In today’s food industry, freezing is the most popular long-term preservation method, offering convenience to consumers, an excellent safety record and a means of preserving the taste, texture and nutritional value of foods better than any other long-term preservation method. The process of removing heat and maintaining food storage temperatures below that of the freezing point of the food has many beneficial effects, such as inhibiting the growth of deteriorative and pathogenic micro-organisms, and retarding the biochemical and enzymic reactions that gov-ern the deterioration of foods. Freezing is an effective preservation technology because of two primary factors. The first is the role of temperature in biosystem stability. As tem-peratures are reduced, chemical, physical and biological reactions gener-ally occur more slowly and rates of change are slowed down. The physical and biochemical reactions that govern the deterioration of foods, e.g. microbiological activity, oxidation of fats and lipids, denaturation and loss of functionality in proteins and activity of hydrolytic enzymes, are all retarded during low-temperature storage. Storage at a temperature well below the freezing point of the food should, all other factors being equal, markedly extend the storage lifetimes that can be achieved before the onset of any noticeable loss in sensory quality of the food. The second preserving factor is that during freezing water levels within the food are reduced as the available liquid water turns into solid ice. It is well established that foods with reduced moisture levels appear to be less sus-ceptible to microbiological deterioration than similar food with higher moisture levels.
eBook - PDF- Khetarpaul, Neelam(Authors)
- 2021(Publication Date)
- Daya Publishing House(Publisher)
The term was coined as an alternative to the still widely used description commercially sterile which was objected to on the grounds that sterility is not a relative concept; a material is either sterile or it is not. An appertized or commercially sterile food is not necessarily sterile–completely free from viable organisms. It is however free from organisms capable of growing in the product under normal storage conditions. Thus for a canned food in temperate climates, it is not a matter of concern if viable spores of a thermophile are present as the organism will not grow at the prevailing ambient temperature. Many types of methods are used in Food Preservation. Let us try to understand some of these methods. Table 3.2 indicates mechanisms of principal Food Preservation procedures. Table 3.2: Mechanisms of Principal Food Preservation Procedures Procedure Factor Influencing Growth or Survival Cooling, chill distribution and storage Low temperature to retard growth Freezing, frozen distribution and storage Low temperature and reduction of water activity to prevent growth Drying, curing and conserving Reduction in water activity sufficient to delay or prevent growth This ebook is exclusively for this university only. Cannot be resold/distributed. Vacuum and oxygen-free ‘modified-atmosphere’ packaging Low oxygen tension to inhibit strict aerobes and delay growth of facultative anaerobes Carbon dioxide-enriched ‘modified-atmosphere’ packaging Specific inhibition of some microorganisms by carbon dioxide Addition of acids Reduction of pH value and sometimes additional inhibition by the particular acid Lactic fermentation Reduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products, e.g.
eBook - PDF- Orolugbagbe, Gboyega(Authors)
- 2018(Publication Date)
- Agri Horti Press(Publisher)
Principles of Food Preservation by Fermentation 1 1 Principles of Food Preservation by Fermentation and Pickling Fermentation is a cheap and energy efficient means of preserving perishable raw materials. When harvested, fruit and vegetables, undergo rapid deterioration, especially in the humid tropics where the prevailing environmental conditions accelerate the process of decomposition. There are several options for preserving fresh fruit and vegetables including drying, freezing, canning and pickling. However many of these are inappropriate for use on the small-scale in developing countries. For instance the canning of vegetables at the small-scale has serious food safety implications and contamination with botulism is a possibility. Freezing of fruits and vegetables is not economically viable at the small-scale. Fermentation requires very little sophisticated equipment, either to carry out the fermentation or for subsequent storage of the fermented product. It is a technique that has been employed for generations to preserve food for consumption at a later date and to improve food security. There are examples from around the world of the role fermented foods have played in preserving food to enhance food security. Fermented Foods for Survival in Sudan About 60% of the fermented foods of Sudan are famine or survival foods. Many of the fermented foods have been developed in Western Sudan in the Kordofan and Darfur regions, which are traditional famine areas. The strong link between fermented foods and food shortages is revealed by the fact that when a family becomes rich a number of fermented foods are no longer This ebook is exclusively for this university only. Cannot be resold/distributed. Modern Technology on Food Preservation 2 prepared. The techniques used are very effective methods of Food Preservation. The products can be preserved for years through the double action of fermentation itself (which produces anti-microbial acids) and sun-drying.
eBook - PDFMeat Preservation
Preventing Losses and Assuring Safety
- Robert G. Cassens(Author)
- 2008(Publication Date)
- Wiley-Blackwell(Publisher)
. . . . . . . . 91 Carcass Rinses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Curing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 Lactate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 7 . MICROBIOLOGICAL METHODS OF PRESERVATION . . . . . . 93 Competition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 Fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 Antimicrobials that Occur Naturally .................... 96 Bacteriocins ................................... 97 GeneticEngineering .............................. 99 8 . MANAGING PRESERVATION Quality Control ............................... 102 Cleaning and Sanitation .......................... 103 Total Quality Management ......................... 105 Hazard Analysis Critical Control Points . . . . . . . . . . . . . . . . 105 Modeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 9 . SUMMARY AND CONCLUSIONS . . . . . . . . . . . . . . . . . . . 109 REFERENCES ................................ 113 INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125 C W E R 1 INTRODUCTION Obtaining and consuming food is fundamental to survival. During prehistoric time, hunters and gatherers devoted most of their available time to the task. And, they were amply rewarded by providing themselves and their families a varied and nutritious diet that obviously sustained them in their active and demanding pursuits-often under harsh environmental conditions, Now, we deal with food several times a day, and it is still prerequisite to our survival. The human body has complex nutritional requirements that must be fulfilled. However, it now seems that the major concerns are about choices and desires, within the bounds of what we are able and willing to pay.
Index pages curate the most relevant extracts from our library of academic textbooks. They’ve been created using an in-house natural language model (NLM), each adding context and meaning to key research topics.
