Tools And Equipment 401o49

TOOLS AND EQUIPMENT NEEDED IN FOOD PRESERVATION By: Marielle Juvem Abellera

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Equipment and Tools used in food preservation are classified according to their use such as measuring, preparing, packing or canning or processing. Measuring tools consist of measuring spoons , graduated measuring cups, measuring glasses, 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 for scalding, funnels, ladles, tongs, strainers and basins. For packing or canning, the tools needed are preserving glass, jars, bottles and tin cans. Can used in food preservation have special lids or seal.

Common Tools and Utensils Needed in Food Preservation Lifter

Juicer

Cheaper

Expensive

Garlic Press

To : Tools and Equipment in food preservation are classified according to the following:    

Measuring Preparing Packing or Canning Processing

Self Checking Exercise

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Direction: Write T if the statement is True and F if the statement is False. Cans used in food preservation have special lids or seal. Mixing bowl is one of the tools needed in packing or canning. Equipment and tools in food preservation are classified according to its use. Weighing scale is used in the preparation of raw materials. Thermometer is one of the measuring tools used in food preservation.

1. T 2. F

3. T 4. F

5. T

PRINCIPLES AND METHODS OF FOOD PRESERVATION 

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Food is Preserved in various ways. Following are common methods of food preservation: Heating or cooking destroy the enzymes and microorganisms that cause spoilage. Boiling temperature destroys yeast, molds and enzymes. However, not all bacteria are destroyed in cooking. Some types of bacteria are destroyed in cooking. Some types of bacteria are heat resistant.

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Pasteurization is a short term food preservation method in which food is heated in a closed system, cooked fast and placed in a sealed container.

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Canning is the process of packing food in tightly sealed tin cans or canning jars and heated at high enough temperature for a sufficient length of time to destroy harmful microorganisms that cause spoilage. However, Vitamin C and Vitamin B1, or thiamine may be lost as a result of heat processing.

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Open Kettle Method - in this method, the cooked or heat treated food is transferred to sterile jars or containers and sealed immediately and completely . The method is used for sugar preserves such as jams, jellies and pickles. Raw Method - the food is packed raw into tin plated can or glass jars using sealing devices, before processing at a suitable temperature. Hot packed Method - The food is thoroughly heated to partially cook it in syrup, water or juice before packing into containers such as well sealed tin cans.

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Refrigeration - This is method of preservation in which microorganisms are not destroyed but retarded by low temperature . Food keeps at low temperature. However, refrigeration temperature between 0ºC to 7ºC prevents spoilage for only short time . Frozen at 17ºC for a year . Chilling slows down the rate of spoilage. Vegetables and fruits are examples of raw food that can be frozen. Salting, Drying, Smoking and Curing –

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.

Drying is a method used to prevent the growth 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 the weather 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.

Smoking this method is usually combined with salting and drying and is used to preserved fish and meat. Fish are usually salted and smoked. Smoking gives the food a good appearance flavor and color.

smoked. Smoking gives the food a good appearance flavor and color. 6. Preservation with Sugar – A high concentration of sugar prevents the growth of molds, yeast and bacteria. When sugar is added to the fruit, water is removed which makes the fruit resistant to the growth of microorganisms. Following are common sugar preserves: a. Jelly is prepared by cooking the fruit juice with sugar until consistent in form. Jellies are transparent and bright colored. b. Jams are prepared by cooking crushed or chopped fruit and sugar together to a fairly thick and smooth consistency. c. Marmalade is similar to jam in preparation and method of preservation. It is usually contains thin and suspended slices of citrus fruit or peel.

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 or fruit is concentrated with syrup. The sugar content of the syrup increases by continuously boiling until the fruit is saturated 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 confectioner’s glucose syrup to give it a clear, smooth shiny fish. d.

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

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.

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.

Use of Vinegar and Alcohol Vinegar and alcohol are used as preservatives because of their properties that prevent spoilage: 1. They prevent spoilage by penetrating liquids and

supplanting its natural liquid 2. Alcohol kills microorganisms while diluted acetic acid prevents their growth. 3. Food may be preserved in vinegar or acetic acid diluted with water. No bacteria will grow at pH less than 3.5 .

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.

Pickling

Fermentation - It is the process of anaerobic oxidation of the carbohydrates by microbial enzymes resulting in the production of alcohol or several kinds of acids. In salt fermentation, brine solution is used. Yeast is needed when using sugar in the fermentation of wine, beer and vinegar which are examples of sugar fermented foods. Bagoong, burong dalag or burong mangga are examples of salt fermented foods.

Fermentation of Wine

Fermentation of Beer

Fermentation of Vinegar