Food PreservationDone By: Sara Al Khater Done

By:

Sar

a Al

-Kha

ter

What is Food Preservation.

• Food preservation is the process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility or nutritional value and this allows for longer food storage.

#1

Refrigerating & Freezing

• Refrigeration slows bacteria to a crawl to prevent spoiling. Freezing stops bacteria action completely. It can be used on all foods with little effect to the taste, except for fruit.

#2

Canning• You boil food to kill the bacteria and then seal the

container. You seal it before or while the food is boiling. This will prevent any new bacteria from getting in. Once the can is opened, bacteria can get in and spoil it . That is why you refrigerate it after it has been opened. Canning will usually change the taste and texture of the food. Food will also lose nutrition through this process.

#3

Dehydration

• Most bacteria will die when dehydrated. Drying will change the taste and texture of the food. Often it will change it altogether. An example of this would be a raisin.

#4

Freeze drying

• This is different than dehydration. Food is frozen and put in a strong vacuum. The water turns from ice to vapor.

Salting

• This is an ancient way of preservation, especially of meat. The salt takes moisture out, so bacteria cannot grow. It is better to salt in cold weather. If it is hot, the meat will spoil quicker, and the salt would not have had time to work.