Cooking & Food Preservation Techniques|Sainik School Coaching Jalandhar|Anand Classes|@9463138669

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Definition:
Food preservation is the techniques to prevent food spoilage, food poisoning, food infection and preventing microbial contamination in the food

Objectives:      To prevent and to remove microbial contamination. To inhibit microbial growth.  To kill contaminating pathogens. To minimize food spoilage, food infection and food poisoning.

Methods of Food Preservation

    1. Pickling

       Food preserved in vinegar.

        Preserves meat, vegetables due to the action of acetic acid which prevents microbial growth

       Food preserved in salt such as fish, meat

        Salt prevent microbial growth

       Smoking of fish and meat prevent spoilage by dehydration

        The wood smoke contains large number of compounds, which are anti microbial and slow rancidification of animal fats.

      It is a method of preserving food in which the food contents are processed and sealed in an airtight container at high temperature. 

      Nicholas Appert-father of canning

      Food products such as meat, fish, fruits, vegetables

      It is a method of preserving food in which the food contents are processed and sealed in airtight bottles at high temperature.

Liquid foods like milk, wine etc.

     6. Pasteurization

      It  is the process of heating milk below boiling point (or any liquid or a food) to kill pathogenic bacteria to make the food safe to eat.

     Stops fermentation

      Named after Pasteur who introduced the technique

2 methods

a) Holding method: Milk kept for 30 min at low temperature 62.80C. Also called low temperature holding method (LTH)

b) Flash method: Milk kept for 15 sec at high temperature 71.70C. Also called high temperature short time method (HTST)

7. Refrigeration

       Keeping food at low temperatures or cold

       Remain unspoiled in refrigerator @ 40C

       Freezer temperature should be -180C

       Deep freezers @ -600C are good for storing meat and fish

       To remove microbes from food

       Milk sterilized by boiling at 100 0C

       The process of removal of water from food.

       Simplest and cheapest method

       Prevent microbial growth due to lack of water

       Fish, fruits etc can be stored RIMC RMS Coaching Jalandhar

       Rapid freezing and dehydration of frozen product under vacuum.

       Useful for storing, transporting and preserving food and bacterial culture 

       Food additives are substances added to food to preserve flavor or enhance its taste and appearance or prevent spoilage Online Sainik School Coaching

       Chemical additives inhibit microbial growth Online Sainik School Coaching

       Acetic acid, lactic acid, benzoic acid used legally to preserve food RIMC RMS Coaching Jalandhar

       Nitrates and nitrites preserve meat colour RIMC RMS Coaching Jalandhar

12. Radiation

      UV rays, beta rays, gamma rays widely used in food preservation.        Control and prevents microbial growth. Online Sainik School Coaching

 •      Also called as cold sterilization Online Sainik School Coaching

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ANAND CLASSES is known as leading institute for preparation of ALL INDIA SAINIK SCHOOL Entrance Exam Coaching in Jalandhar. We at ANAND CLASSES provide coaching for ALL INDIA SAINIK SCHOOL Entrance Exam from the past 15 years. The ALL INDIA SAINIK SCHOOL Entrance Exam Coaching Center in Jalandhar, Punjab.

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