FOOD

PRESERVATION
TWO GENERAL METHODS:

 CHILLING
 FREEZING
4.1 CHILLING
 Preservation of foods at temperatures
above freezing and 15˚ C.
 Chilled foods are pliant
 Gentle method of food preservation
4.1.1CHILLING EFFECTS ON FOOD
Fruits and Vegetable continue aerobic
respiration even when separated from the
plant source. If allowed to continue at
ambient conditions, it will soon lead to
senescence and eventual decay if not
used immediately. Chilling slows down
aerobic respiration and thus retard onset
of senescence and decay.
MICROBIOLOGICAL ACTIVITY
Growth of microorganism is the major
cause of deterioration during chilling.
 ENZYMATIC AND OTHER PHYSIOLOGICAL
ACTIVITIES
Depending on the product and previous
pretreatments.

 PHYSICAL DAMAGE DUE TO

BRUISING,DEHYDRATION OR WILTING CAN
ALSO OCCUR DURING COLD STORAGE
4.1.2RELATIVE HUMIDITY
Control of humidity in chilling storage is
essential to achieve maximum storage life.
Relative humidity higher than optimum will
encourage growth microorganisms, while lower
optimum will result in wilting or shriveling.

4.1.3ADJUNCTS TO CHILLING
The following processes may be coupled with
chilling storage for maximum shelf life of food
products.
4.1.3.1COOKING
Cooked food will have extended shelf life if
chilled. This is the most common way of
preserving cooked foods at home in food
service establishments. This is in Fact a
standard procedure in many commissary type
of food preparation.

4.1.3.2PASTEURIZATION
Mild heat treatments boiling point reduce the
bacteria population in milk and fruit products
while maximizing flavor and nutrient
retention.
4.1.3.3FERMENTATION AND CURING
Fermented vegetables and cured meat product
have extended shelf life when chilled
4.1.3.4WAXING AND OILING
Fresh fruits and vegetables may be waxed or oiled
to reduce dehydration, then chilled for longer
shelf life.
4.1.3.5MODIFIED AND CONTROLLED
ATMOSPHERE STORAGE OF FRUITS AND
VEGETABLES
Controlled or modified atmosphere
storage can be used as a complement to
proper temperature and relative humidity
management

4.1.3.6CHEMICAL PRESERVATION/ADDITIVES
Chemical preservatives are generally use in
small quantities such that it cannot effect
long term preservation on its own.
4.3FREEZING
 Is a low temperature preservation method where most
of the water in the food is converted to ice.
 Freezing temperatures is lower than zero degree
Celsius .
 Frozen foods are stone hard
4.3.1FREEZING FUNDAMENTALS
Freezing preservation is achieved when the food
to a temperature of the food is reduced to a
temperature low enough to cause most of the
water to be converted from liquid state to solid
state to solid ice.
4.3.2THE FREEZING OF WATER
Involving two steps:
a. SUPERCOOLING
b. ICE CRYSTALIZATION

ICE CRYSTALIZATION
Involving two steps:
a. NUCLEATION
b. CRYSTAL GROWTH
4.3.2.5SIZE OF ICE CRYSTALS
It is readily observed that ice crystals formed by
fast freezing are small and numerous while
lower freezing rates produce lesser and larger
ice crystals.
LARGE CRYSTAL SMALL CRYSTAL
4.3.2.6 RECRYSTALIZATION
Water molecules converted to ice, do not remain
stable. During frozen storage, the formed
continuously undergo changes collectively.
4.3.2.7ICE CRYSTALIZATION LOCATION
The location of the ice crystals in food systems is an
important factor that affects the sensory property
of frozen foods.
4.3.3OTHER CHANGES IN FROZEN FOODS
Two other significant changes occur in food when
frozen: volume increase and concentration of food
constituents other than water.
4.3.3.1VOLUME INCREASE
When water freezes, it expands in volume by
about 9%.the volume change in frozen food is
determined by its freezable water content.

4.3.3.2CONCENTRATION OF NON WATER

COMPONENTS
When a water solution is frozen, the water
portion freezes first thereby concentrating the
solutes. This phenomenon is exploited a
process of concentrating dilute water solutions
like fruit juices.
4.3.4 FREEZING TECHNOLOGY
Freezing process consist of 3 mains operations:
 Pre freezing treatments , freezing , frozen
storage.
4.3.4.1 PRE FREEZING TREATMENTS
Preliminary to any food preservation
4.3.4.2 BLANCHING
Is mild heat treatment accomplished by exposing
the product to hot water
4.3.4.3 PASTEURIZATION
A preliminary treatment for freezing is
equivalent to blanching.
 4.3.4.4 COOKING
 Many frozen items are pre cooked food that
only requires heating prior to serving. This is
extensively used in fast food restaurants.
 4.3.4.5 CHEMICAL ADDITIVES
 Many uncooked fruit and vegetable products are
pretreated with chemicals to prevent both
enzymes catalyzed oxidative browning and non
enzymatic browning.
 SODIUM METABISULFITE
 ASCORBIC ACID
 CITRIC ACID
 SALT SOLUTIONS
• PHOSPHATES
General class of food additives found in a wide
range of food including dairy products, meats,
baked goods and seafood.
3 MAJOR FUNCTIONS
1.Ph Buffering
Process of neutralizing the pH factor of a food by
adding an acid or base.
2.SEQUESTERING
Refers to keeping minerals in food by causing
discoloration or off-flavor development.
3.POLYVALENT IONS
Help keep ingredients in suspension or allow them
to stay seperated, depending on which property is
desired.
4.3.4.6 SYRUPING
Fruits like strawberries and mangoes may be packed
in syrup foe freezing.
 Helps in maintaining the texture of the fruit
during freezing and frozen storage.
4.3.4.7 PACKAGING
Many food products are packed before freezing,
although packaging after freezing is also widely
practiced.
4.3.5 FREEZING PROCESS
4.3.5.1 AIR FREEZING
Packaged or unpackaged solid pieces of food can be
frozen by exposing to cold air and temperatures
ranging from -18 t0 -40 degree Celsius.
STILL AIR
In still air freezing, the air circulation is very slow or
none at all. This is what happens when food is
frozen in the freezer section of most household
refrigerators.
AIR BLAST
Is usually done by placing the products to be
frozen on trays.
4.3.5.2 FLUIDIZED BED
Usually applied to freezing of high through put
products small discrete particles
peas,corn,carrot dice.
4.3.5.3 PLATE FREEZING
Also called CONTACT FREEZING.
This is the method choice when the product to
be frozen in packaged in a regular shaped box
or block.
4.3.5.4 BLOCK FREEZING
In this method the product is embedded in a
block of ice.
TWO METHODS
1.Freeze the fish and the water at the same time.
2.Is to pack previously frozen fish in ice cold
water then refrozen with the water.
4.3.5.5 IMMERSION FREEZING
Liquid immersion freezing is accomplish by
directly immersing the food in the refrigerant
or spraying the refrigerant directly over the
food to be frozen.

BRINE FREEZING is the example of direct

immersion freezing.
4.3.5.6 GLAZING
Is the a method of applying a coat of ice over the
frozen food which acts like a skin.
Another kind is GEL GLAZE.
4.3.6 FROZEN STORAGE
The common food storage temperature is -18
degree Celsius.
4.3.6.1 FREEZER BURN
Is a condition cost by dehydration of frozen food.
4.3.6.2 COOLING AND PACKAGING
Proper packaging prevents loss of moisture,
changes in color, and flavor, and transfer of
strong flavors and odors among foods.
4.3.6.3 TYPES OF PACKS FOR FROZEN FOOD
Plastic films are the most popular packaging for
frozen foods

1)Thermoformed trays 3)Stand- up pouches

2)Sachets 4)Flow pack and stabilo

packs
5)Ovenable trays 7) Composite can liners for soups

6) Containers Strip 8)Flexible Cans

4.3.7 SHELF LIFE OF FROZEN FOODS
With properly maintained freezer storage, the
frozen foods can be frozen up to 12months with
9 months considered optimum.
PROCEDURES
PREPARATION BEFORE FREEZING
The following specific procedure of preparations
before freezing presumes that preliminary
washing of the still and opened fruit or
vegetable had been done and that basic
sanitations procedures for all equipment to be
used had been accomplished.
 VEGETABLES
FRESH GRATED COCONUT
Shred coconut meat. Pack into rigid containers.
Polyethylene bags are also suitable, leave
headspace to allow for expansion. Seal and
freeze.
 FRUITS
PINEAPPLE
Select firm, ripe pineapple with full flavor and
aroma. Wash according to standard procedure for
washing. Pare and remove eyes. Slice,dice,crush or
cut the pineapple into wedges or sticks.
DRY PACK. Pack
fruit tightly into containers
without sugar. Leave 1cm headspace. Seal and
freeze.
MEAT
Freeze meats and poultry in meal-sized
quantities.Separate chops,steaks,ground meat
patties or chicken parts with a sheet of plastic
wrap as interleaver before freezing for easy
separation w/o thawing needed for cooking.
 BAKED GOODS AND KAKANIN
SUMAN(RICE CAKES) and KAKANIN(other sweet
delicacies)
-cooked in coconut milk can be frozen and will
keep up to one year in frozen storage.
FISH
1)Use only fresh only.
2)Completely clean the fish as soon as possible.
3)Cut it into the form you want to use for
cooking.
4)Package in suitable quantities.
5)Freeze.