Virtual Open Schooling Online courses available at Virtual Open Schooling (VOS), for more details kindly click here!
NIOS Silver Jubilee Year
NIOS

Principles of Food Preservation

From NIOS
Jump to: navigation, search
Previous Page Home Page Next Page
Rural Technology

Food preservation need keeping food in such a state that it does not gets spoilt.

Food is said to be spoilt if there is rotting i.e. bad smell, fermentation like bubbly gas in the food or spongy growth on the food.

In the food there are millions of microorganisms present. Some are useful and some are harmful. These microorganisms produces some acids, enzymes as their metabolic products which leads to damage to the food damaged. Insects, rats and birds are also responsible for the food spoilage. Basic principle of the food preservation is that keep food safe from agent of spoilage.

Method to prevent food damage:

1. Controlling microorganisms 2. Controlling enzymes 3. Controlling insects, rodents, birds and other physical causes of food deterioration

Preservation of the food helps in necessary shelf life for different food is given below: 1. Perishable foods: Not processed and having shelf life less than 60 days. E.g. Meat, vegetables, fruits, milk 2. Semi-perishable foods: Shelf life is between 2 to 6 months as results of the preservation method. E.g. Ice cream, cheese 3. Shelf-stable foods: Shelf life is more than 6 months. E.g. Cereal grains, dehydrated pasta, frozen food, canned food, dehydrated vegetable.


Role Of food preservation:-

1. Eliminates any potential microbiological harm to the consumer 2. Maintains quality of food (sensory perceptions) 3. Maintains nutritional value within of food product 4.

Intext Questions

1) What is food science?


2) What is the principle of the food preservation?


3) Match the following;

Food shelf life i. Perishable food more than 6 month i. Shelf stable food 2-6 months ii. Semi-perishable food below 2 months

Previous Page Home Page Next Page
Rural Technology