WAYS OF FOOD

PRESERVATION
ROLDAN L. ROPEROS
MASTER TEACHER 1
FOOD PRESERVATION
is
the process of preparing food for future
consumption by preventing it spoilage.
isthe answer to the problem of inadequate
food supply as well as the need for nutritious
and palatable meals for the family.
IMPORTANCE OF FOOD PRESERVATION
1. It contributes to better nutrition for the
family by preventing scarcity of food.
2. It is means of increasing the family
income.
3. It helps in the economic development of
the country because farmers are
encouraged to produce more, since
excess food can be preserved and sold in
the market
IMPORTANCE OF FOOD PRESERVATION
4. Food are made available throughout the
year.
5. One of the purposes of food preservation
is to make the food or harvest available in
places where they are not prepared or
grown.
6. It is profitable as a hobby as well as
means of livelihood.
WAYS/METHODS OF FOOD
PRESERVATION
1. Salting
2. Drying
3. Sugar Preservation
4. Freezing
5. Pasteurizing
WAYS/METHODS OF FOOD
PRESERVATION
1. Salting – this method makes use of salt as
the main ingredient together with other
ingredients like sugar, pepper, and other
spices. Salt is in the form of rock salt or fine
salt. Salt is a preservative agent that is
effective in keeping away bacteria from
food.
WAYS/METHODS OF FOOD
PRESERVATION
Two ways of salting
1. Putting salt directly into food, as in salting
fish.
2. Injecting brine solution (salt, sugar, and
salitre are dissolved in water) into the food
as in curing ham.
WAYS/METHODS OF FOOD
PRESERVATION

2. Drying – this method involves the removal

of the water content in food until it becomes
dry. Bacteria do not thrive in dried food
because they need water to grow. The drier
the food, the better because the least are
the chances that bacteria will stay in it.
WAYS/METHODS OF FOOD
PRESERVATION

Drying can be done in three ways:

1. Solar or sun drying
2. Use of mechanical drier
3. Oven drying
WAYS/METHODS OF FOOD
PRESERVATION

3. Sugar Preservation – This method makes

user of sugar as its preservative agent. This is
used in making jams, jellies, marmalades,
candies, and other sugar preserves.
WAYS/METHODS OF FOOD
PRESERVATION

4. Freezing – in this method, the food is

placed in a freezing compartment. As soon
as the food reaches a temperature of zero
degrees celcius.
WAYS/METHODS OF FOOD
PRESERVATION
5. Pasteurizing –this is heating food like wine,
milk and fruit juices, to at least 62 degree
celcius for 30 minutes for conventional
pasteurization or to flash pasteurization of 88
degree celcius for 1 minute or 103 degree
celcius for 10-15 seconds,or 121 degree
celcius for 1-3 seconds
MARKETING PRESERVED/PROCESSED
FOOD

Marketing is promoting and selling a

product to potential customers. Marketing is
one important aspect of business because
the success of a business involved in
production is acceptance of the product by
the costumers.
HEALTHY AND SAFETY PRACTICES IN
PRESERVATION
Wear your complete working outfit
Prepare and arrange all needed tools, equipment
and ingredients
Read the recipe twice or thrice before starting to
work
Work in a well lighted and well ventilated room
Work in a orderly and systematic manner
Remember to use the right tool for the right job.
Start clean and end clean