UNIT 4: FOOD PRESERVATION

Unpleasant smell

Food Spoilage

Spoiled food characteristics

Unpleasant taste Colour change Texture change Mouldy

Prevent growth of microorganism B Food Preservation Purpose Keep food last longer

Increase shelf-life of food

Importance of Food Preservation

Easy storage in small containers Reduce food wastage Provide constant food supply Easy transportation to far away places Consume food from other places

* Note: Preserved food is not healthier than fresh food

Fish Vegetables Fruits

Removes water from food Changes taste & texture

a

Prevent / delay bacteria or fungal growth

c d

Oven drying Sun drying Dehydrator Drying methods

Examples Meat
e a

Drying Boiling
2

Kills microorganisms
a a b c

Food boiled then kept in freezer Taste and texture retained

Can store food for a long time

Bottling & Canning

a

C
6

Food Preservation Methods

Cooling / Refrigeration
b

a a

Slows down growth & action of microorganism

Tastes changes, nutrients lost

Food immediately stored in airtight bottle or can

Food cooked at high temperature to kill microorganism

c

4 5

Freezing Pickling
a c b a ba

Food kept in refrigerator at temperature 0oC 5oC Stops completely growth & action of microorganism Food kept in in freezer at temperature -15 oC

Examples

Fruits Vegetables Vinegar (sour)

Soaking solutions

Sugar solution (sweet)

Salt solution (salty)

Soaking food in substance that stops growth of microorganisms

Taste, texture & nutritional value retained

Nuts

Meat

Powdered milk Stops growth of microorganisms

Sausage

Examples
c b a

Removes air from airtight bags or bottles

a a

Adding large amount of salt to food

a a

Dries food by drawing water from food

b a c d

Vegetables Fruits
e d a

Stops growth of microorganisms

Fish

Vacuum Packaging
Dipping / spraying with wax Makes fruits shiny Prevents growth of moulds Prevents water loss from fruits and vegetables Banana Sausage Examples
d

Examples
7 f

Salting
8

Examples

C
11

a c a b a

Waxing
a

Food Preservation Methods

Vegetables

Fruits

Egg

Coats food with waxy layer

9 10 9

Pasteurizing
a d b a

Smoking
Examples

c a

Food cooked at high temperature for a few seconds to kill microorganisms

Fish Oyster Beef Enhances taste & flavour Preserve food by coating it with smoke
c a b a

a a

Fruit juices Milk Flavour and taste retained

Dries food using fire smoke

Food is cooked and immediately pasteured

UNIT 5: WASTE MANAGEMENT

Paper materials Plastic materials

Domestic waste Waste types and sources Organic waste

Glass materials Metal objects Food residues Leftover food Decaying fruits

Chemical waste

Decaying vegetables Dead / unused animal organs

Pesticide residue Fertilizer residue

Domestic Mining
Detergent Sewage

Agriculture

Open burning
Toxic chemicals Sludge

Motor vehicles

Factories

Toxic gas Toxic chemicals Acidic gas Toxic gas Smoke Toxic gas Smoke

Lead particles

B Improper waste disposal