UNIT 8: FOOD PRESERVATION

INTRODUCTION

This educational courseware is made

to fulfil the Educational Technology
in Technical and Vocational
Education and Training course.

This courseware will cover one unit

in Science Year 6 syllabus which is
Unit 8 Food Preservation.

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 UNIT 8: FOOD PRESERVATION
OBJECTIVES

At the end of this lesson, students

will be able to:

Explain with example the

characteristics of spoilt food

State that the food spoilage

happens because of
microorganism

Make a generalisation that food

preservation is to prevent or
inhibit the multiplication of
microorganism in the food

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 UNIT 8: FOOD PRESERVATION
OBJECTIVES

Explain with example the

methods of food preservation.
Hence, relate the method with
factors that influence the
multiplication of microorganism

Do a food preservation with

multiple methods

Explain the importance of

technology in food preservation
to fulfil food supply requirements

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 FOOD PRESERVATION
FOOD
SPOILAGE

PURPOSE
& BENEFIT

METHODS

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 UNIT 8: FOOD PRESERVATION
FOOD SPOILAGE

Characteristics of Spoilt Food

Food spoilage means the

original nutritional value, texture
and flavour of the food has been
Change in Bad smell Bad taste
damaged and the food has colour

become unsuitable for eating

Change in Presence of
texture moulds

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 UNIT 8: FOOD PRESERVATION
FOOD SPOILAGE

Conditions for the growth of

Foods are vulnerable to spoilage
microorganisms in food
due to the growth of
microorganisms called moulds Air
and bacteria in the food
Water

These microorganisms will Nutrient/ food

secrete toxic substances and
Suitable temperature
enzymes that will decompose
the food
Suitable pH

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 UNIT 8: FOOD PRESERVATION
PURPOSE & BENEFIT

The purpose of food preservation is to

prevent the growth of the
VIDEO
microorganisms that can spoil the
food. Hence, it can help us to store the
food for a longer time.

There are many benefits of food

preservation. Lets take a look at the
video!

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 UNIT 8: FOOD PRESERVATION
METHODS OF FOOD PRESERVATION

Food Preservation Methods

There are many methods to
preserve food.
Physical treatment to
Physical the food to stop the
method growth of
Some methods required microorganisms
addition of chemical substances
and some methods can be done
Addition of
physically. Chemical preservatives, sugar,
method salt or vinegar to the
food

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 UNIT 8: FOOD PRESERVATION
METHODS OF FOOD PRESERVATION

Physical Methods of Food Preservation

Canning & Cooling &

Drying Boiling
Bottling Freezing

Vacuum
Pasteurizing Waxing
Packing

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 UNIT 8: FOOD PRESERVATION
Drying

Example
1. To remove water from the food.
2. Without water, bacteria and moulds cannot
grow. This can make the food last longer.
3. Drying foods can be done as follows.
a) Drying the food under hot sun Dried fish
b) Heating food to a high temperature
4. The disadvantage of this method is that the
food becomes less nutritious because some
Achovies
nutrition may be lost during the process.

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 UNIT 8: FOOD PRESERVATION
Boiling

1. Boiling is a process of heating water up to

100oC.
2. This temperature can kill microorganisms
such as bacteria and moulds. Hence, it
can make the food last longer but not long
enough as other methods of preservation.
3. However, if the food is boiled for too long,
the food will loss its nutrition.

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 UNIT 8: FOOD PRESERVATION
Canning &
Bottling

Example
1. Allows food to be kept for a very long time
(months or years).
2. It involves:
a. Heating the food to a very high
temperature to kill microorganisms
b. Keeping foods in airtight cans or
bottles to prevent entry of air that may
contain bacteria

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 UNIT 8: FOOD PRESERVATION
Cooling &
Freezing

1. Cooling is a process in which foods are

kept at low temperature (0C - 5 C). Freezing
It slows the bacterial action in the
food.
2. Freezing is a process in which food is
cooled at a very low temperature (below
0C) until it freezes.
It completely stop the bacterial action
3. Foods that are taken out from the fridge
and freezer need to be heated quickly Cooling
before spoils.
4. The advantage:
Keep the freshness and nutrition of
the food

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 UNIT 8: FOOD PRESERVATION
Pasteurizing

Example
1. Pasteurizing is a process in which milk is
heated at 63 C for 30 minutes or heated at 72
C for 15 seconds and followed by rapid cooling
to below 10 C.
2. The pasteurized milk can then be refrigerated
to last a few days.
3. Fruit juice can also be preserved in this way.
4. This method of preservation retains the
natural flavour of milk and its nutrient.

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 UNIT 8: FOOD PRESERVATION
Waxing

Example

1. Waxing is done by dipping the fruit or

vegetable into liquid wax
2. This is to prevent loss of moisture and the
growth of microorganisms

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 UNIT 8: FOOD PRESERVATION
Vacuum
Packing

Example

1. Vacuuming is one way to store the food.

2. Vacuuming packaging means there is no air
in the packaging.
3. This helps to prevent the growth of
microorganisms

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 UNIT 8: FOOD PRESERVATION
METHODS OF FOOD PRESERVATION

Chemical Methods of Food Preservation

Salting Prickling Smoking

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 UNIT 8: FOOD PRESERVATION
Salting

Example
1. Salting can be done in two ways
as shown below.
a) Adding a lot of salt to the food.
b)Soaking the food in a salt solution.
3. Bacteria and moulds cannot grow
in salty conditions. Hence, salted
foods last longer.
5. Salting will change the taste,
colour and destroy food nutrition.

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 UNIT 8: FOOD PRESERVATION
Prickling

1. Food is soak in a vinegar (acidic solution) Example

or saturated sugar solution.
2. Bacteria and moulds cannot grow in acidic
or saturated sugar solutions.
3. However, the taste will be different and it
become less nutritions.
4. Steps in making pickles:
Wash and slice some green mangoes
Mix the mango slices with salt and
leave them overnight
Wash and drain the mango slices
again
Soak it in sugar solution for several
days
Add a little bit of vinegar

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 UNIT 8: FOOD PRESERVATION
Smoking

Example

1. A process of drying food with smoke for a

long period of time.
2. The drying effects of smoke and the
chemicals produced from the smoke help
to preserve the food

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Food Preservation

1. Food can spoil after a certain period of time.

2. Spoilt food will change in texture and taste.
3. One can get food poisoning by eating spoilt food.
a) Food poisoning can lead to stomach upset, diarrhea and vomiting.
b) Serious food poisoning may cause death.
4. Foods which are spoilt can be identified by observing, touching, smelling and tasting.
5. Spoilt food has one or more of the following characteristics.
a) Unpleasant smell
b) Unpleasant taste
c) Changed colour
d) Changed texture
e) Mouldy
 UNIT 8: FOOD PRESERVATION

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 UNIT 8: FOOD PRESERVATION

a. preventing food from turning bad

b. storing food to survive catasrophies

c. preserving heritage plants in seed bank

Food preservation describes :

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 UNIT 8: FOOD PRESERVATION

a. not drinking enough

b. removing food water content

c. vacuuming

Dehydration is the process

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 UNIT 8: FOOD PRESERVATION

a. dried

b. pickled

c. canned

Here is an example of . fish

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 UNIT 8: FOOD PRESERVATION

a. vacuum-seal food

b. fermented food

c. canned food

Yoghurt is an example of .

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 UNIT 8: FOOD PRESERVATION

a. canning

A type of food preservation technique

that involves sealing food in sterilized, b. drying
airtight containers:

c. freezing

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 UNIT 8: FOOD PRESERVATION

a. pasteurizing and sterilizing

b. canning and freezing

Ancient methods of food preservation
include :
c. drying, smoking, and fermenting

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 UNIT 8: FOOD PRESERVATION

a. salt to water

b. vinegar to water

c. all the above

Pickled food is preserved by adding

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 UNIT 8: FOOD PRESERVATION

a. vacuuming the kitchen floor

b. removing all air from a container

c. adding oxygen to food

Vacuum sealing is..

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 UNIT 8: FOOD PRESERVATION

a. storing the pizza at low temperatures

b. keeping the pizza unbaked

c. using preserved ingredients

Frozen pizza is preserved by.

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