Tools and Equipment

5/21/2018 Tools and Equipment

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TOOLSANDEQUIPMENTNEEDEDIN

FOODPRESERVATION

By: Marielle Juvem Abellera


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Equipment and Tools used in food preservationare classified according to their use such asmeasuring, preparing, packing or canning orprocessing. Measuring tools consist of measuringspoons , graduated measuring cups, measuringglasses, weighing scales and food

thermometers. In the preparation of raw materials, the tools

needed are the mixing bowl, colander or sieve,various kinds of knives, a wire basket forscalding, funnels, ladles, tongs, strainers and

basins. For packing or canning, the tools needed are

preserving glass, jars, bottles and tin cans. Canused in food preservation have special lids orseal.


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Common Tools and Utensils

Needed in Food PreservationLifter


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Juicer

Cheaper Expensive


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Garlic Press


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To Remember :

Tools and Equipment in foodpreservation are classified accordingto the following:

Measuring Preparing Packing or Canning Processing


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Self Checking Exercise

Direction: Write T if the statement is True and F ifthe statement is False.

1. Cans used in food preservation have special lidsor seal.

2. Mixing bowl is one of the tools needed inpacking or canning.

3. Equipment and tools in food preservation areclassified according to its use.

4. Weighing scale is used in the preparation of rawmaterials.

5. Thermometer is one of the measuring tools usedin food preservation.


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1.T

2.F

3.T

4.F

5.T


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PRINCIPLES AND METHODS OF FOOD

PRESERVATION

Food is Preserved in various ways. Followingare common methods of food preservation:

1. Heating or cookingdestroy the enzymes and microorganisms thatcause spoilage. Boiling temperature destroysyeast, molds and enzymes. However, not allbacteria are destroyed in cooking. Some typesof bacteria are destroyed in cooking. Sometypes of bacteria are heat resistant.


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2. Pasteurization

is a short term food preservationmethod in which food is heated in a

closed system, cooked fast and placedin a sealed container.

3. Canning

is the process of packing food in tightlysealed tin cans or canning jars andheated at high enough temperature for asufficient length of time to destroy

harmful microorganisms that causespoilage. However, Vitamin C andVitamin B1, or thiaminemay be lost as aresult of heat processing.


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a. Open Kettle Method- in this method, thecooked or heat treated food is transferred

to sterile jars or containers and sealedimmediately and completely . Themethod is used for sugar preserves such asjams, jellies and pickles.

b. Raw Method - the food is packed rawinto tin plated can or glass jars usingsealing devices, before processing at asuitable temperature.

c. Hot packed Method - The food isthoroughly heated to partially cook it insyrup, water or juice before packing intocontainers such as well sealed tin cans.


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4. Refrigeration - This is method of

preservation in which microorganisms

are not destroyed but retarded by lowtemperature . Food keeps at low

temperature. However, refrigeration

temperature between 0C to 7Cprevents spoilage for only short time .

Frozen at 17C for a year . Chilling

slows down the rate of spoilage.

Vegetables and fruits are examples of

raw food that can be frozen.

5. Salting, Drying, Smoking and Curing


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Examples of salted and dried fruit in the

Philippines are kamias and santol . Salting

penetrates the food thoroughly and evenly and

draws moisture from it.

Dryingis a method used to prevent thegrowth of mold, yeast and bacteria in food by

extracting its moisture content to maintain

quality. Food is dried in the sun or through

mechanical devices that do not depend on theweather condition but use artificially heated air

or air current that absorbs the air. Commonly

dried vegetables and fruits are beans, peas,

potatoes, mango, prunes, apples and raisins.


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Smoking this method is usually combined

with salting and drying and is used to

preserved fish and meat. Fish areusually salted and smoked. Smoking

gives the food a good appearance flavor

and color.


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smoked. Smoking gives the food a goodappearance flavor and color.

6. Preservation with Sugar A high concentration

of sugar prevents the growth of molds, yeastand bacteria. When sugar is added to the fruit,water is removed which makes the fruit resistantto the growth of microorganisms. Following arecommon sugar preserves:

a.

Jelly is prepared by cooking the fruit juice withsugar until consistent in form. Jellies aretransparent and bright colored.

b. Jams are prepared by cooking crushed orchopped fruit and sugar together to a fairly thickand smooth consistency.

c. Marmalade is similar to jam in preparation andmethod of preservation. It is usually containsthin and suspended slices of citrus fruit or peel.


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d.Conserves -is a method that uses two or

more kinds of fruit and is similar to jam in

preparation.

e. Candied -in this method, the fruit peel orfruit is concentrated with syrup. The sugar

content of the syrup increases bycontinuously boiling until the fruit issaturated in the heavy syrup. Then the

candied fruit is then allowed to dry slowly to

prevent stickiness.f. Glazed -The fruit is first candied, then dipped

in fresh confectioners glucose syrup to give

it a clear, smooth shiny fish.


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Other Method of Preservation

Certain preservative chemical are

permitted By law to be used to preserve fruit

pulp. The chemicals decrease microbial

attack and increase the rate of development

of oxidative rancidity. Chemicals are also

used to improve the appearance, texture,

flavor and storage properties of food


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Preservation by Radiation

Foods are also preserved by subjecting

them to x-ray or gamma rays from a

radioactive Cobalt 60 Machine accelerated

electron. Research on this method of

preserving food is being made to be sure of

the safety of the treated product.


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Preservation by Gas Storage

Gas Storage also preserves fruit.

Carbon Dioxide added the environment of

foods increases the time they can be stored

without spoilage. The Carbon dioxides

prevents the food from drying up fast.


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Use of Vinegar and Alcohol

Vinegar and alcohol are used as preservativesbecause of their properties that prevent spoilage:

1. They prevent spoilage by penetrating liquids andsupplanting its natural liquid

2. Alcohol kills microorganisms while diluted aceticacid prevents their growth.

3. Food may be preserved in vinegar or acetic aciddiluted with water. No bacteria will grow at pH lessthan 3.5 .


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Pickling

- Foods preserved in brine or vinegar

with or without spices include vegetables,

fruits, relishes and chutneys. Ingredients

used in pickling are fruit, vegetables,

vinegar, sugar, spices and other

preservatives.


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Pickling


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Fermentation - It is the process of anaerobicoxidation of the carbohydrates bymicrobial enzymes resulting in theproduction of alcohol or several kinds of

acids. In salt fermentation, brine solutionis used. Yeast is needed when using sugarin the fermentation of wine, beer andvinegar which are examples of sugar

fermented foods. Bagoong, burong dalagor burong manggaare examples of saltfermented foods.


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Fermentation of Wine


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Fermentation of Beer


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Fermentation of Vinegar

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Tools and Equipment