food preservationl
DESCRIPTION
Food Preservation is thescience which dales with the process of preventing spoilage of food and stored in a fit condition for future use.TRANSCRIPT
Welcome To
Presentation on
Food Preservation
PERSONATED TO
Dr. MD. SHOHIDULLAH MIAHDirector & Coordinator
College of Agricultural Sciences
4 Embankment Drive Road, Sector-10 (Off Dhaka-Ashulia Road) Uttara Model Town, Dhaka-1230, Bangladesh. Phone: 896 3523-27, 892 3469-70, 0171 4014933 Fax: 892 2625, [email protected],
www.iubat.edu
SEQUENCE IDEA
DEFINITION FOOD CLASSIFICATION IMPORTANCE PRINCIPLES METHODS TEMPORARY PRESERVATION PERMANENT PREVENTION QUESTION
Food Preservation
The science which dales with the process of preventing spoilage of food and stored in a fit condition for future use.
Classification of Food
Perishable
Semi-Perishable
Non-Perishable
For the purpose of food preservation foods are classified into three groups . They are …
Importance of Food Preservation
Increase self-life of food Increase food supply Year long availability of seasonal food Adding verity to diet Reducing food preparation time Stabilizing food price Improve the nutrition of the population
Principles of food preservation
Preservation by delay microbiological decomposition
Keeping undesirable
microorganism from food
Removing microorganism
from food
Inhabits the growth of microorganism
Killing microorganism present in food
Principles of food preservation Cont’d…
Preservation by delay self decomposition of food
Destruction of inactivation of food enzymes
Prevention of purely chemical reaction
Prevention of from insects, Animals, and mechanical means
Temporary preservation
Asepsis Low Temperature Exclusion of Moisture Mild Antiseptics Pasteurization Exclusion of Air Electromagnetic Radiation
Permanent Prevention
1. Sterilization or Processing by Heat
2. Sterilization or Processing Below 100°c
3. Effect of Acidification
4. Use of Steam Under Pressure
a. On Heating at 100°c
b. Intermittent Processing at 100°c
Permanent Prevention Cont’d…
5. Permanent Preservation by Antiseptics
6. Drying
7. Prevention by Fermentation
8. Exclusion of Air
a. Sugar
b. Salt
c. Acetic Acid
d. Chemical Preservatives
