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FOOD PRESERVATION METHODS

(prepared to meet the English tasks)

Lecturer: Isti Purwaningtyas

Compiled by:

Chafida Rofiatul Chasnaq

115100301111016

TIP / F

AGRICULTURAL INDUSTRY TECHNOLOGY MAJORS

TECHNOLOGY FACULTY OF AGRICULTURE

BRAWIJAYA UNIVERSITY

MALANG

2012


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1. Refrigeration and FreezingRefrigeration preserves food by slowing down the growth and

reproduction of micro-organisms and the action of enzymes

which cause food to rot. The introduction of commercial and

domestic refrigerators drastically improved the diets of many

in the Western world by allowing foods such as fresh fruit,

salads and dairy products to be stored safely for longer periods,

particularly during warm weather.

Freezing is the process of temperature decrease food

to frozen food, that is if the temperature at the

highest it around -18C, although generally frozen

products have a lower temperature than this. On this

freezing temperature conditions of food to be

preserved because the microbes can not grow and the

enzyme is inactive.

Put in place thathas cold temperatures

The foodproducts will move the

rate of heat loss dueto heat occur from food

to lowtemperature in the

surrounding medium.

Surface temperatureof the food will

decline faster than theinside.
http://en.wikipedia.org/wiki/Refrigerationhttp://en.wikipedia.org/wiki/Western_worldhttp://en.wikipedia.org/wiki/Western_worldhttp://en.wikipedia.org/wiki/Refrigeration


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2. Canning and SealingCanning is process includes the cooking of food preservation,

packaging in cans that have been sterilized and canned to be done

after warning once again. Way of canning was invented by

Nicholas Appert in the late 18th

century.

Sealing is the last step in the anodizing process and can

be done by several different processes, though the

main reason for all the different sealing processes is to

close the porous aluminum oxide layer after the

anodizing step. Without a high quality sealing the

anodic coating feels sticky and is highly absorbent to

all kinds of dirt, grease, oil and stains. The sealing

gives a maximum corrosion resistance but minimizes

the wear resistance of the anodized oxide layer.

3. DehydrationDehydration is a mass and energy transfer events

that occur in the separation of liquids or moiture

from a substance to the extent that the water

content was determined using gas as a heat source

and the receiver fluid liquid vapor.

Removal

of somewater fromthe material.

Water isremoved by theprinciple of thehumidity differe

nce between

the airdryer withdriedfood.

Material is

usually incontact with dry

air.

Mass transfer ofwater from

the material intothe air dryer.
http://aluminumsurface.blogspot.com/2009/03/anodizing-process.htmlhttp://aluminumsurface.blogspot.com/2009/03/anodizing-process.html


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4. SaltingSalting or curing draws moisture from the meat through a process

of osmosis. Meat is cured with salt or sugar, or a combination of

the two. Nitrates and nitrites are also often used to cure meat and

contribute the characteristic pink color, as well as inhibition of

Clostridium botulinum.

5. PasteurizationPasteurization aims to reduce the number of

microorganism that are no longer able to cause disease

(provided the products have been pasteurized

refrigerated and used before the expiry date)

6. FermentationFermentation is a modern form of food preservation.

Generally, materials that will be preserved foods will

experience the process of converting carbohydrates into

alcohol. This process is influenced by enzymes produced by

yeast cells. Generally food is preserved sprinkled with

yeast, than stored in a moist state without sunlight.

Reduce the moisturecontent up to acertain point so

that bacteria can not

live and breed again.

Water absorptionprocess in the

cell.Plasmolisis

Heating place thefilled food /

beverage

At a temperatureof at least 63Cfor 30 minutes

Removed

Doneimmadiately

Cooled

Up totemperatures ashigh as 10C
http://en.wikipedia.org/wiki/Curing_%28food_preservation%29http://en.wikipedia.org/wiki/Clostridium_botulinumhttp://en.wikipedia.org/wiki/Clostridium_botulinumhttp://en.wikipedia.org/wiki/Curing_%28food_preservation%29


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7. Chemical PreservationThe use of preservatives (chemical preservatives)

in currently widely used by people in both

industrial and domestic scale. Two important things

to consider in the use of preservatives are the type

of preservative and dosage / usage threshold.

BPOM (Food and Drug Administration) has had a

kind of preservatives are allowed to complete thedose / threshold and preservatives are banned in

Indonesia.

Fermentor

medium

preparation.

Sterilization.

Creation and

developmentof starter

inoculum.

Fermentation

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