INDRODUCTION

Food is any nutritional substance that people or animals eat or drink or that plants
absorb in order to maintain life and growth.

Preservation is the act of keeping something as it is especially in order to prevent it

from getting spoiled
FOOD PRESERVATION: is the process by which certain foods like fruits and
vegetable are prevented from getting spoilt for a long period of time. The colour,
taste and nutritive time value of the food is also preserved.
When you keep fruits ,vegetables or left over dal in the refrigerator or in a
cool place, will this be called food preservation?No,because you can store fruits
and vegetables or left over dal in this state for a few days only.
The definition of food preservation states that the preserved food should retain
their colour and taste.This means that the colour and tasteof food which is
presented at the time of preservation should not change.
The main aims of food preservation are to prevent autolysis and microbial growth.
The aims and objectives of preserving foods are as follows:
 It increases the availability of food out of season.
 To prevent undesirable changes.
 To prevent food from being spoilt by microorganisms.
 It increases the safe storage period of food types.
 Makes the transportation of food easier.
 To make best efforts of conservation and preservation of food,water and
resources
METHOD OF PRESERVING FOOD
*DRYING
*FREEZING
*SMOKING
*VACUUM PACKING
*SALTING AND PICKLIING
*CANNING AND BOTTLING

 DRYING-Drying is the oldest method of preservation.this method reduce

water activity which prevents bacterial growth.drying reduce weigth,so food
can bd carried easily.sun and wind are both used for drying as well as
modern application like bed dryers,spray dryers,commercial food
dehydrators and household oven.meat and fruits likr apple,apricots and
grapes are some examples of drying with this method.
 FREEZING_Is keeping prepared food stuffs in cold storages.potatoes can be
stored in dark rooms but potatoes preparation need to be frozen.
 SMOKING_Is the process that cooks,flavours and preserves food exposing
it to the smoke from burning wood.smoke is anti-microbial and antioxidant
and most often meat ans fish are smoked.various methods of smoking are
used like hot smoking,cold smoking,smoke roasting and smoke baking.
 VACCUM PACKING_A vacumm by making bags and bottles airtight since
there is no oxygen in the created vaccum bacteria die.usually used for dry
fruit.
 SALTING AND PICKLING_Salting also known as curing removes
moisture from foods like meat.pickling means preserving food in brain(salt
solution)or marinating in vinegar(Acetic acid)and in Asia ,oil is used to
 preserve foods.salt kills and inhibits growth of microorganism at20% of
concerntration.There are various methods of pickling like chemical pickling
and fermentation pickling.in commercial pickles sodium benzoate or IEDTA
is added to increase shelf.
 CANNING AND BOTTLING-It means sealing cooked food in sterile
bottled and cans.the container is boiled and this kills or weakens
bacteria.foods are cooked for various lengths or time.once the can or bottle
is opened, the food is again at risk of spoilage.
 JUGGING-Is preserving meat by stewing it in an earthware jug or
casserole.brine or wine is used to stew meat in and sometimes the animal
blood.
 POTTING-Is a traditional british way of preserving meat by placing it in a
pot and sealing it with layer of fat.
 TYPES OF FOOD AND THEIR PRESERVATION
FOODS METHODS OF PRESERVATION
Milk Canning, Chilling
Jams Canning, Sugaring, Bottling
Meat Freezing, Salting, Drying, Canning
Vegetables Canning, Drying, Freezing, Bottling
Fruits Canning, Drying, Chilling
Cassava Drying
Fish Freezing, Salting, Drying, Smoking
TABLE OF CONTENTS PAGE
Definition of food preservation 1
Outline the main aims and objectives of food production 2
State the methods of preservation 4
REFRENCE

1. Source: Filed inder: FSSAI and CODEX

2. Riddervold Astri Food conservation ISDN
3. Abakarov Ivunes Thermal food processing optimization: algorithms and
software (PDF) Food Engineering.
4. Abakarov Sushkov Mascheron Multi-criteria optimization and decision
making approach for improving of food engineering processes(PDF)
 ACCRA TECHNICAL UNIVERSITY

DEPARTMENT: HOTEL CATERING AND INSTITUTIONAL

MANAGEMENT

SCHOOL: ACCRA TECHNICAL UNIVERSITY

COURSE TITLE: FOOD PRODUCTION OPERATION

COURSE CODE: 122

STUDENT I D: 01180256D

STUDENT NAME: ABDUL –RAHMAN SUMAIYA

ASSINGNMENT: FOOD PRESERVATION

DATE OF SUBMISSION: 18 APRIL 2019