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

1. Refrigeration and Freezing Refrigeration 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 that has cold temperatures

The food products will move the rate of heat loss due to heat occur from food to low temperature in the surrounding medium.

Surface temperature of the food will decline faster than the inside.

2. Canning and Sealing Canning 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. Dehydration Dehydration 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 some water from the material. Material is usually in contact with dry air.

Water is removed by the principle of the humidity differe nce between the air dryer withdried food.

Mass transfer of water from the material into the air dryer.

4. Salting
Salting 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. Reduce the moisture content up to a certain point so that bacteria can not live and breed again.

Water absorption process in the cell.

Plasmolisis

5. Pasteurization Pasteurization 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)

Heating place the filled food / beverage At a temperature of at least 63C for 30 minutes

Removed Done immadiately

Cooled Up to temperatures as high as 10C

6. Fermentation Fermentation 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.

Fermentation

Sterilization.

Creation and development of starter inoculum.

Fermentor medium preparation.

7. Chemical Preservation The 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 the dose / threshold and preservatives are banned in Indonesia.