INTRODUCTION

Nowadays, food preservation has been used for the process of handling and treating
food to slow down or stop food spoilage which to increase the quality and nutritional value of
the food products. Food preservation is known as a technique used to avoid food from
spoiling [ CITATION Oke09 \l 17417 ]. There are several methods of food preservation
which are pickling, drying, canning, irradiation, freeze-drying, pasteurization and addition of
chemical additives. The common method is thermal treatment process. Next, the advantages
of food preservation are firstly to increase storage period, reduced the food wastage, and also
help to store food for season when the food are not available [ CITATION Foo \l 17417 ].

Thermal processing in food is used in order to kill or to deactivated the bacteria,

produce products with an attractive appearance or to increase the food shelf life [ CITATION
Hea17 \l 17417 ]. Thermal treatment is one of the effective methods of food preservation
which has been used in the industry. Furthermore, thermal treatment method is better
compared to freezing. This method requires temperature and time which is to completely
removed a desired number of microorganisms from a food product. The principle of thermal
processing is to provide commercially sterile or shelf-stable products, which means to destroy
the microorganisms that are capable of reproducing in the food under normal non-refrigerated
conditions of storage and distribution [ CITATION PJF00 \l 17417 ].

Thermal treatment of food are necessary in order to avoid alterations which produced
in the food by non-pathogenic microorganisms. This treatment also to reduce the
microbiological flora present in the food. Other than that, to destroy the microorganisms
which could alter the properties of the food [ CITATION The16 \l 17417 ]. There are few
types of thermal treatment, the most common type is dehydration or drying. Drying is defined
as to remove the amount of water or other liquids from a material by the application of heat.
In this experiment, the objectives of drying process are to determine the quality of food, in
terms of quality, shelf-life and colour. After the food have been dried, the food will change in
size, appearance and texture. The change in appearance is in terms of shrinkage, movement of
solids, cellular structure, chemical changes and porosity [ CITATION Bou \l 17417 ].
REFERENCES

Boundless Microbiology. (n.d.). Food Preservation.

Fellows, P. (2000). Food Processing Technology: Principles and Practice.
Heat Treatment. (2017). Nofima.
Okeke, S. (2009). Home Management for Schools and Colleges.
Thermal Treatment in Food Industry. (2016).