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Food preservation

lillian
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Food preservation

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    1. Food preservation F.6 Chemical Project

    2. 1.Introduction 2.The need to preserve food 3.Main principles of food preservation 4.Technical principles of food preservation 5.Common techniques of food preservation

    3. If there is no food preservation, Then……...

    6. Food spoilage owing to microbial activities Caused by yeasts,fungi or bacteria either toxic in nature or produce toxic chemical eg.bread mould Food spoilage owing to chemical changes Oxidation of glycerides-> peroxide Oxidation of phenols-> browning of apple

    9. 1.Killing of micro-organisms -micro-organisms found everywhere -rapid growth in damp & warm environment -Produce toxic substances ,harmful to man 2.Inhibition of microbial growth -reproduce by simple cell division -necessary to keep food in conditions that are not favourable for microbial growth

    10. 3.Retardation of chemical or biochemical changes -food undergo chemical or biochemical in storage even the absence of micro-organisms -Removal of air or water from food, and the inhibition of enzyme activities are common methods used to read the chemical or biochemical changes in food.

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