Food Preservation Methods PDF

Q2-HELE 6- REVIEWER LESSON 1: WAYS OF FOOD PRESERVATION Food Preservation prevents food spoilage by creating conditions under which microorganisms cannot multiply and grow. Natural Kitchen Ingredients to Preserve Food Without Using Food Additives a. Garlic has antiviral properties tha...

Q2-HELE 6- REVIEWER LESSON 1: WAYS OF FOOD PRESERVATION Food Preservation prevents food spoilage by creating conditions under which microorganisms cannot multiply and grow. Natural Kitchen Ingredients to Preserve Food Without Using Food Additives a. Garlic has antiviral properties that help fight bacteria in your body and food. b. Lemon is a natural source of citric acid and makes an exceptionally good preservative. c. Salt has long been acknowledged as one of the best natural preservatives and if it is Himalayan salt it is even better. d. Sugar is a natural preservative that helps food get rid of water and microorganisms. e. Spicy ingredients are known to fight bacteria from attacking food and keep it fresh for longer. f. Vinegar is made from fermentation of sugar and water solutions and it acts as an effective natural preservative. The acetic acid present in vinegar kills microbes and inhibits food spoilage. Ways of Food Preservation 1. Traditional Processing Traditional food preservation methods, such as drying and fermenting, rely on natural techniques and simple ingredients to enhance flavor and nutrition. a. Smoking: A process of heat and natural treatment of food to help preserve it by exposing it to smoke from burning material such as wood. b. Drying: or “dehydrating” food is a method of food processing that removes enough moisture from the food so bacteria, yeast, and molds cannot grow. c. Pickling: Process of preserving or extending the shelf life of food by either salt or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. d. Fermentation: Breakdown of carbs like starch and sugar by bacteria and yeast, turning them into acids or alcohol and an ancient technique of preserving food. e. Salting: Preserves food by drawing water out of the food, preventing bacteria from growing and spoiling the food. The food is surrounded by salt and left in a cool dry place. f. Curing: Method of preserving food (usually meat or fish) to prevent spoilage. Curing is the addition to meats of some combination of salt, sugar, nitrite, and/or nitrate for preservation, flavor, and, color. 2. Modern Processing Modern methods like pasteurization and freezing, utilize advanced technology and synthetic additives for longer shelf life and convenience. a. Canning: A preservation method that involves placing foods in jars or similar containers and heating them to a temperature that destroys microorganisms that cause food to spoil.  b. Pasteurization: Heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. The treatment also destroys most of the microorganisms that cause spoilage and prolongs the storage time of food. c. Freezing: The easiest, most convenient, and least time-consuming method of preserving foods. Benefits of Food Preservation 1. Prevents spoilage of food. 2. Retains the nutrients and texture of food. 3. Maintains the good and sanitary quality of food. 4. Makes seasonal food such as fruits available all year round. 5. Provides a means of livelihood for the community as an easy business to increase the family income. LESSON 2: TOOLS AND EQUIPMENT NEEDED FOR FOOD PRESERVATION Definition of Terms: a. Tools are handheld, manual instruments used for specific tasks (e.g., knives, peelers). b. Equipment Is usually powered by electricity or gas, like your refrigerator or oven. Classification of Tools and Equipment a. Mixing Tools: Used for stirring and spooning. 1. Wooden Spoon 2. Spatula 3. Tongs b. Cutting Tools: Used to cut and peel food. 1. Scissor 2. Knives 3. Peeler c. Measuring Tools: Used to measure ingredients. 1. Measuring spoons 2. Measuring cups 3. Salometer- Used to determine brine concentration. 3.1 Brine is a high-concentration solution of salt in water. d. Weighing Scale: Used to weigh ingredients. 1. Digital Weighing Scale 2. Manual Weighing Scale e. Draining Tools: Used to drain fruits and vegetables after washing. 1. Strainer 2. Colander f. Pots and Pans: Used as containers for heating food. g. Containers: Used to store the preserved food. It can be plastic, ceramic, or glass such as jars. h. Equipment: 1. Pressure Cooker- Used for processing and preserving low-acid food such as red meats, seafood, poultry, and vegetables.  1.1 a low-acid food is defined as a food having a pH of more than 4.6 while a high-acid food is defined as food with a pH value of 4.6 or lower. 2. Food Processor- A multi-use tool. It pulverizes tough, hard food like nuts and seeds. 3. Blender- A kitchen and laboratory appliance used to mix, crush, purée, or emulsify food and other substances. LESSON 3: UNDERSTANDING THE FOOD PRESERVATION PROCESS Factors in Selecting and Preparing Food for Preservation A. For Fruits and Vegetables: 1. Sort out the fruits and vegetables. 2. Wash by soaking it or putting it under running water. 3. Peel the fruits and vegetables by hand and cut them into desired shapes and sizes. B. For Meat, Poultry, and Seafood: 1. Chemical additives are first used to prevent early spoilage. Salt is the traditional chemical added. 2. Meat that should be preserved must come from healthy animals or poultry. 3. Fish is preserved whole. Big fish can be split into two. Fish should be washed thoroughly in clean water to remove blood and slime. Safety Rules in Food Preservation 1. Wash and rinse food thoroughly to prevent contamination. 2. Wash all utensils and tools to be used. 3. Use different sets of chopping boards and knives 4. Make sure the cooking equipment is dry before using it. 5. Be careful in handling hot food. Use a kitchen towel or pot holder. 6. Clean and sterilized equipment to be used. 7. Provide cover for all food containers. 8. Cook food thoroughly and sufficiently as prescribed in the recipes. LESSON 4: MARKETING OF PRESERVED FOOD PRODUCTS Did you know that the packaging of preserved food contributes to the marketing of the products? Attracting attention, conveying brand identity, and communicating key product information like freshness, quality, and convenience, all of which influence consumer purchase decisions. The following photos are the example packaging materials: Cellophane is a clear, thin, biodegradable plastic-like material. While both boxes and cartons are made out of paper materials, cartons are usually the thinner of the two. You'll see it used in cereal boxes, milk cartons, pharmaceuticals, and more. A box, on the other hand, uses thicker paper stock that is mostly meant for shipping. Wooden boxes are great for packaging and shipping fruits and vegetables because they create a more breathable environment that reduces potential spoilage. Aluminum packaging is light, flexible, and easily recyclable. Furthermore, it is hygienic, non-toxic, and helps in keeping the aroma of foods.  Plastic bags can provide many kinds of protection required by perishable foods and reduce the food spoilage phenomenon continuously at low cost. Crystal Jar packaging is a combination of different materials: a glass container and a closure (made of glass, metal, cork, or plastic). The closure material depends on the type of foodstuff. For example, foods that require sterilization after filling by heat and pressure application will be closed with a gasket-type seal, i.e. a rubbery, heat-resistant rim that is airtight. Such gaskets are typically made with PVC, rubber, or alternative materials. Cans are steel or thin metal containers coated with tin to prevent corrosion. They're best at preserving food and protecting it from the light since the container is opaque. Plastic Containers are used in many types of food packaging and containers for a variety of reasons – they help protect foods from damage, provide food safety, and extend the freshness of foods. Packaging may be enhanced by using colorful wrappers, printed fabrics, ribbons, applique designs on top of jars, and doilies, among others. Label for Preserved Food Products 1. Statement of Identity: Clearly state what the preserved food product is (e.g., “Homemade Pickled Vegetables”) 2. Nutrition Information: Relevant nutritional details such as serving size, calories, and key nutrients (e.g., fats, carbohydrates, vitamins) 3. Ingredients: List of all ingredients used in your preserved food product, in descending order of weight. 4. Manufacturer’s name/ Address: Name of the manufacturer or company along with address. 5. Net Contents: The quantity or volume of the preserved food product in the packaging (e.g., "Net Weight: 500g"). 6. Manufacturing Date: The date a product was produced or packaged. 7. Expiration Date: The last date a product is considered safe or effective to use.