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What is Food Preservation?Food preservation is the

process of preventing food spoilage by creating conditions under which microorganisms cannot

multiply and grow.

WHAT ARE IT’S ADVANTAGES?

prevent spoilage of food retain the nutritive value and texture of foodmaintain the good and sanitary quality of

the product increase family income by the sale of the

preserved foodhelp in the economic development of the

countrymake food readily available throughout the

year

1. FreezingMethod of preserving food by

lowering the temperature ( 0°F) to inhibit microorganism growth.

Cold storage is considered a modern discovery but it really started as

1626 when Lord Bacon pioneered the investigation of cold storage for food.

2. Drying It is the removal of moisture or water in food. It is the most ancient method of food preservation known to humans. This method goes back to the Egyptians.

Moisture content of food is reduced either :

a. natural (drying under the sun)

b. Artificial(drying using mechanical devices) methods.

3. Sugar Preservation

It is cooking fruits and vegetables in saturated

sugar to extend their shelf life.

4. Pickling It is preserving fruits and vegetables in particular using vinegar or brine mixture of salt and water.

BRINE MIXTUREwater + Salt

When applying this method, fruits and vegetables should be fresh, firm and well washed.

Vinegar preserves make the product crisp.

It should be of good quality, clear with 4-5 % acetic acid.

Prolonged boiling point of vinegar should be avoided.

ATSARANG PAPPAYA

5. CanningIt is the preservation of foods in hermetically sealed (airtight) containers through the application of heat.

6. Smoking (Pinausukan). Fresh fish and other meats that are smoked are produced by the burning of wood or barks of trees.

Like drying, this type of curing also reduces moisture. The resulting product has a distinctive taste, a good appearance, and an attractive color.

Two types of Smoking:

a. Hot Smoking.

This is a slow type of broiling where the product is put very near the fire just like in barbecued pork or chicken. Temperature: 150°F to 190°F

b. Cold Smoking.

As the name implies, preservation is done using a lower temperature of 90°F to 110°F, in contrast to the 150°F to 190°F in hot smoking. But food preserved in this way has a shorter life storage.

7. Sterilization. It involves heating the product for a longer time and at a higher temperature. The heat boils the food, changes the flavor, and often, the appearance. It destroys part or all of the microorganisms in the food.

This method is used for the temporary preservation of milk, fruit juices, and other fruit products.

What are the foods that can be PRESERVED?

FRESH!

GOOD QUALITY!

Atsarang Papaya

CriteriaPreparedness 5pts.Monitors Group Effectiveness

5pts.Attitude 5pts. Application of procedure

5pts. Time-management 5pts. Quality of Product 5pts.

Ingredients:

2 cups grated fresh green papaya1/8 cup salt1 carrot, peeled and sliced into long strips1 inch- sized fresh ginger root, peeled and sliced1 green chile peppers, sliced into thin rings½ (1.5 ounce) box raisins½ cup white vinegar½ cup water½ cup white sugar½ teaspoon salt