1.

DRYING
Drying is a method of food preservation that works by removing water from the food,
which inhibits the growth of microorganisms and hinders quality decay. Drying food
using sun and wind to prevent spoilage has been practiced since ancient times.
Water is usually removed by evaporation (air drying, sun drying, smoking or wind
drying) but, in the case of freeze-drying, food is first frozen and then the water is
removed by sublimation.

Bacteria yeasts and moulds need the water in the food to grow. Drying effectively
prevents them from surviving in the food.

HOW TO DRYING
1.soaked/pickled in saltwater for a couple of days . eg raisin

2 dried in the sun when the air temperature is below zero.

EXAMPLE OF FOOD THAT CAN BE

PRESERVING BY DRIYING
1. Raisin

2. Prune

3. Garlic

4. Onion

5. Chilli
2. CANNING /BOTTLING
Canning is an important, safe method for preserving food if practiced properly. The
canning process involves placing foods in jars or similar containers and heating them
to a temperature that destroys micro-organisms that cause food to spoil. During this
heating process air is driven out of the jar and as it cools a vacuum seal is formed.
This vacuum seal prevents air from getting back into the product bringing with it
contaminating microorganisms.

HOW TO CANNING / BOTTLING

1.Wash the food eg corn

2.Placed the food in a can or a bottle

3. The food is then heated by steaming to remove all the air

4. The can or bottle is sealed immediately to make airtight

5. The can or bottle is heated by steaming to kill all microorganisms

6. The can or bottle is labeled and packed

EXAMPLE OF FOOD THAT CAN BE

PRESERVING BY CANNING
1. Jam

2. Fish

3. Corn

4. Jelly

5. Lychee
3. PICKLING
Pickling is a food preservation method that extends the life of a particular food
through the process of marinating it in some form of brine. The method uses the
concept of creating lactic acid in a controlled environment with bacteria. This results
in the food being preserved by anaerobic fermentation. Usually, the idea of pickling
uses a saltwater bath mixed with vinegar and oil. The resulting product has a salty
and sour taste that many people enjoy.

HOW TO PICKLING
1. Cut the fruit into pieces eg cucumber

2. Mix the fruit with salted

3. Wash and rinse the fruit

4. Put the fruit into concentrated sugar solution

5. Add some vinegar

6. Seal the bottle tightly

EXAMPLE OF FOOD THAT CAN BE

PRESERVING BY PICKLING
1. Cucumber

2. Lemon

3. Chilli

4. Mango

5. Carrot
4. SALTING
Salting is the preservation of food with dry edible salt. It is related to pickling
(preparing food with brine, i.e. salty water). It is one of the oldest methods of
preserving food, and two historically significant such foods are dried and salted cod
(usually referred to as salt fish) and salt-cured meat.

Salting is used because most bacteria, fungi and other potentially pathogenic
organisms cannot survive in a highly salty environment, due to the hypertonic nature
of salt. Any living cell in such an environment will become dehydrated through
osmosis and die or become temporarily inactivated.

HOW TO SALTING
1. Clean the food eg fish

2. Soak the food with salt for several days

3. Dry the food under the sun or drier until it dries

EXAMPLE OF FOOD THAT CAN BE

PRESERVING BY SALTING
1. Meat

2. Fish

3. Egg

5. VACUUM PACKING
Vacuum packing is a method of storing food and presenting it for sale. Appropriate
types of food are stored in an airless environment, usually in an air-tight pack or
bottle to prevent the growth of microorganisms. The vacuum environment removes
atmospheric oxygen, protecting the food from spoiling by limiting the growth of
aerobic bacteria or fungi, and preventing the evaporation of volatile components.
Vacuum packing is commonly used for long-term storage of dry foods such as
cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips (crisps). It
is also for storage of fresh foods such as vegetables, meats, and liquids such as
soups in a shorter term because vacuum condition cannot stop bacteria from getting
water which can promote their growth. Vacuum packaging food can extend its life by
up to 3-5 times.

HOW TO VACUUM PACKING

1. Clean the food eg nut

2. Fry the food then let them cool in room temperature

3. Put the food into a plastic bag

4. Vacuum the package

5. Seal the package

EXAMPLE OF FOOD THAT CAN BE

PRESERVING BY VACUUM PACKING
1. Tuna

2. Prawn

3. Nut

4. Meat

5. Mango

6. FREEZING / COOLING
Freezing is a great way to preserve food for a long period of time, and that's all
thanks to some simple science. As the temperature of the food drops below freezing
point, the water in its cells turns into ice crystals. The optimum temperature for
freezing most foods is between -15°C and -18°C, because this is the temperature at
which food-poisoning bacteria stops growing. In other words, freezing doesn't kill
bacteria but stops it from growing rapidly and prevents food poisoning.

HOW TO FREEZING
1. Wash the food eg meat.

2. Put the food into the container

3. Put the container into the refrigerator.

EXAMPLE OF FOOD THAT CAN BE

PRESERVING BY FREEZING/COOLING
1. Fish

2. Vegetable

3. Fruit

4. Meat

5. Yogurt

7. WAXING
Wax is a small crystal which appear as a powdery bloom to the fruit. Under the high
magnification of the electron microscope, which has 100,000 times the resolving
capacity of the human eye, the crystalline shape can be clearly seen. Each plant
species appears to have its own characteristic crystalline shape and the plate-like
crystals found on apple fruit can be readily seen in the electron micrograph shown in
Fig. 3. Reflection and scattering of lights on the fruit surface by the wax crystals are
responsible for the prominent natural waxy bloom found on fruit surfaces.

HOW TO WAXING
1. Dipping or cold wax method eg apple.

2 wwithout being dried are dipped to a wax emulsion of proper concentration.

3. They are dried before packing. Purified wax is odour less, tasteless and nontoxic
and it can be heat- salted.

EXAMPLE OF FOOD THAT CAN BE

PRESERVING BY WAXING
1. Apple

2. Grape

3. Pear

4. Orange

5. Banana

8. PASTEURIZATION
Pasteurization is a process of heating a food, usually liquid, to a specific temperature
for a definite length of time, and then cooling it immediately. This process slows
microbial growth in food. The process of heating wine to preserve it longer was
known in China since AD.1117, is documented in Japan in 1568 in the diary
Tamonin-nikki, but the modern version was created by the French chemist and
microbiologist Louis Pasteur, after whom it is named. The first pasteurization test
was completed by Louis Pasteur and Claude Bernard in April 1864. The process was
originally conceived as a way of preventing wine and beer from souring.

HOW TO PASTEURIZATION

1. Place the milk bottles in an oven preheated to 212 degrees F (100 degrees C) for
20 minutes to disinfect.

2. Pour raw milk into the top of a double boiler and fill the bottom section with water.

3. Place a metal-stem thermometer into the milk to monitor its temperature.

4. Heat raw milk to 145 degrees F and keep it at that temperature for at least 30
minutes. Stirring constantly.

5. Put the top section of the double boiler that holds the heated milk into a pan of
cold or ice water to cool the milk. Continue to stir.

6. Cool the milk until it reaches 40 degrees F or below.

7. Pour the pasteurized milk into the disinfected milk bottles. Cover and store in the
refrigerator

EXAMPLE OF FOOD THAT CAN BE

PRESERVING BY PASTEURIZATION
1. Milk

2. Juice

3. Cheese

9. BOILING
Boiling can kill all the microorganisms. We can preserve food by boiling them.
HOW TO BOILING
1. Wash the food eg egg

2. Put the food into a boiled water about ten minute

EXAMPLE OF FOOD THAT CAN BE

PRESERVING BY BOILING
1. Egg

2. Meat

3. Fish

10. SMOKING
Smoking food is a natural food preservation technique. The food is hung over a fire
to dry it.

HOW TO SMOKNG
1. Wash the food eg banana

2. Hang the food over a fire for several times.

EXAMPLE OF FOOD THAT CAN BE PRESERVING BY

SMOKING
1. Banana

2. Meat

3. Fish
 FOOD
PRESERVATION

NAME : AMIRA MAISARAH BTE KAMAR ZAMAN

CLASS : 6 AMANAH
SUBJECT :

TEACHER’S NAME :

DATE :