Food Preservation
Food Preservation
INTRODUCTION
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UNIT 8: FOOD PRESERVATION
OBJECTIVES
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OBJECTIVES
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FOOD PRESERVATION
FOOD
SPOILAGE
PURPOSE
& BENEFIT
METHODS
Change in Presence of
texture moulds
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UNIT 8: FOOD PRESERVATION
FOOD SPOILAGE
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PURPOSE & BENEFIT
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METHODS OF FOOD PRESERVATION
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METHODS OF FOOD PRESERVATION
Vacuum
Pasteurizing Waxing
Packing
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UNIT 8: FOOD PRESERVATION
Drying
Example
1. To remove water from the food.
2. Without water, bacteria and moulds cannot
grow. This can make the food last longer.
3. Drying foods can be done as follows.
a) Drying the food under hot sun Dried fish
b) Heating food to a high temperature
4. The disadvantage of this method is that the
food becomes less nutritious because some
Achovies
nutrition may be lost during the process.
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Boiling
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Canning &
Bottling
Example
1. Allows food to be kept for a very long time
(months or years).
2. It involves:
a. Heating the food to a very high
temperature to kill microorganisms
b. Keeping foods in airtight cans or
bottles to prevent entry of air that may
contain bacteria
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UNIT 8: FOOD PRESERVATION
Cooling &
Freezing
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Pasteurizing
Example
1. Pasteurizing is a process in which milk is
heated at 63 C for 30 minutes or heated at 72
C for 15 seconds and followed by rapid cooling
to below 10 C.
2. The pasteurized milk can then be refrigerated
to last a few days.
3. Fruit juice can also be preserved in this way.
4. This method of preservation retains the
natural flavour of milk and its nutrient.
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UNIT 8: FOOD PRESERVATION
Waxing
Example
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Vacuum
Packing
Example
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UNIT 8: FOOD PRESERVATION
METHODS OF FOOD PRESERVATION
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Salting
Example
1. Salting can be done in two ways
as shown below.
a) Adding a lot of salt to the food.
b)Soaking the food in a salt solution.
3. Bacteria and moulds cannot grow
in salty conditions. Hence, salted
foods last longer.
5. Salting will change the taste,
colour and destroy food nutrition.
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Prickling
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Smoking
Example
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Food Preservation
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c. vacuuming
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a. dried
b. pickled
c. canned
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a. vacuum-seal food
b. fermented food
c. canned food
Yoghurt is an example of .
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UNIT 8: FOOD PRESERVATION
a. canning
c. freezing
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a. salt to water
b. vinegar to water
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