Food Preservation

FOOD PRESERVATI

WHAT? WHY? WHICH? HOW?

By: kami.... Ahmad Imran Dayallen Muqri Dini Ameer Hakim

DEFINITION OF FOOD PRESERVATION Food preservation is the process of treating

and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by microorganisms. Preservation usually involves preventing the growth of bacteria, fungi, and other microorganisms, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when

bottling

How? pickling

SALTING Vacuum packing

drying

c boilin anni g waxi

FREEZIN G

pasteurizati on

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Pickling, is the process of preserving food by using sugar solution to produce sweet taste, must add vinegar (acetic acid) into the mixture. The resulting food is called a pickle. This procedure gives the food a sweet taste. In South Asia ,edible oils are used as the pickling medium instead of vinegar.

Pickling 1.Put aSteps packet of 1kg sugar into a container

2.Pour hot water into the container .Add some vinegar into the

Tips: use hot water to dissolve sugar

3. Stir the mixture until the sugar dissolve. Set aside.

4. Cut 4 preripe mangoes in small pieces.

5.Prepare salt solution in another 6.Soak the mangoes in the salt solution for 5 7.Wash the mangoes that had been

8.Lastly, soak the mangoes in the sugar solution for 2 months.

SALTING salting, is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty taste. In South Asia edible oils are used as the pickling medium instead of vinegar.

SALTING STEPS 1.Put 4 packets of

salt in a container.

2.Add in water and stir the mixture. 3.Lastly,soak 2 eggs in the mixture for 2 months.

OUR SINCIER THANKS TO :1.ALL THE TEACHERS WHO HELPED US EXSPEACIALY PN.RUZLINA. 2.EACH MEMBERS FAMILAY WHO GAVE US SUPPORT AND IDEAS TO FINISH THIS PROJECT SUCCESFULLY 3.AND LASTLY WE WANT TO THANK MUHAMAD ARIF FAUZAN

THANKS FOR WATCHING