Food Preserving

Methods of Food Preservation: In canning the food is heated and then seated in airtight containers to prevent contamination. The addition of salt, acids, and other chemicals to foods also serves these purposes. Another basic procedure used in food preservation is dehydration, the partial or complete removal of water from a food. a. Dehydration. Since most microorganisms need water in order to grow, they cannot multiply on dried foods. Dehydration also can greatly reduce most chemical activities. Although other methods like heat treatment should also be use prior to dehydration to inactivate some active enzymes. Among the most widely used methods of food dehydration are;

Air drying this uses either wind or blowers; it is used for solid and semisolid foods. Spray and vacuum drying are used for liquids. Freeze drying the food is first frozen and then dehydrated, is used for a variety of foods, including coffee, meat,

vegetables, and fruits. The advantage of this method is that the product retains its original volume and shape and re-hydrates easily. b. Chemical Additives. Among the most widely used chemical preservatives are salt, sugar, and acids. Among the most widely used chemical preservatives are salt, sugar, and acids.

Sugar and Salt. Both sugar and salt serve as preservatives by extracting water from the food tissues through osmotic

activity. Sugar in concentrations exceeding 50% stops the growth of most micro organism that causes spoilage. A much lower concentrations of about 5% salt solution are needed to reduce microbial activity and 10% solution prevent the growth of most microorganisms, but some organisms are salt-tolerant, and can only be destroyed with a 15% salt solution.

Smoke. The chemical composition of smoke is such that it stops or retards microbial growth and reduces the oxidation of

fats. But nowadays smoking is mostly for flavoring, because most people prefer the convenience of refrigeration. Acids. Citric acid and phosphoric acid are added to carbonated beverages and fruit drinks for both flavoring and Acetic acid in the form of vinegar is used in the manufacture of several pickled products. However, a number of these

preservation. foods, including pickles and several kinds of pickled fruits and vegetables, are also pasteurized, so that the pickling serves mainly as a flavoring.

Antioxidants. Antioxidants are chemicals that retard oxidation. They are especially useful in keeping fats from becoming Anti sprouting Agents. When root crops and tubers, such as sugar beets, potatoes, carrots, and onions, are stored they

rancid. Antioxidants not only preserve fats, but also preserve the fat-soluble vitamins-vitamins A, D, E, and K. eventually start to sprout. Sprouting can sometimes be delayed by storing the crops in a cool place, but it can be effectively inhibited by the use of anti sprouting agents, such as maleic hydrazide. These chemicals are used chiefly on potatoes.