FOOD

PRESERVATI

WHAT? By: kami....

Ahmad Imran
WHY? Dayallen
WHICH? Muqri Dini
HOW? Ameer Hakim
 DEFINITION OF FOOD
PRESERVATION
Food preservation is the process of treating
and handling food to stop or greatly slow down
spoilage (loss of quality, edibility or nutritive
value) caused or accelerated by micro-
organisms.
Preservation usually involves preventing the
growth of bacteria, fungi, and other micro-
organisms, as well as retarding the oxidation of
fats which cause rancidity. It also includes
processes to inhibit natural ageing and
discolouration that can occur during food
preparation such as the enzymatic browning
reaction in apples which causes browning when
 How?
bottling pickling
SALTING
Vacuum
packing drying FREEZIN
G
c pasteurizati
boilin anni on

g waxi s
Pickling, is the process of preserving
food by using sugar solution to produce
sweet taste, must add vinegar (acetic
acid) into the mixture. The resulting food
is called a pickle. This procedure gives
the food a sweet taste. In South Asia
,edible oils are used as the pickling
medium instead of vinegar.
 Pickling
1.Put aSteps
packet of 1kg sugar into
a container
 2.Pour hot water
into the container
.Add some
vinegar into the

Tips: use hot water to dissolve sugar

3. Stir the
mixture until the
sugar dissolve.
Set aside.
4. Cut 4 pre-
ripe mangoes in
small pieces.
5.Prepare salt
solution in
another
6.Soak the
mangoes in
the salt
solution for 5
7.Wash the
mangoes that
had been
8.Lastly, soak the
mangoes in the sugar
solution for 2 months.
SALTING
salting, is the process of preserving
food by anaerobic fermentation in brine
(a solution of salt in water) to produce
lactic acid, or marinating and storing it
in an acid solution, usually vinegar
(acetic acid). The resulting food is
called a pickle. This procedure gives
the food a salty taste. In South Asia
edible oils are used as the pickling
medium instead of vinegar.
SALTING
STEPS
1.Put 4 packets of
salt in a container.
2.Add in
water and stir
the mixture.

3.Lastly,soak
2 eggs in the
mixture for 2
months.
OUR SINCIER
THANKS TO :-
1.ALL THE TEACHERS WHO
HELPED US EXSPEACIALY
PN.RUZLINA.

2.EACH MEMBERS FAMILAY WHO

GAVE US
SUPPORT AND IDEAS TO FINISH
THIS PROJECT
SUCCESFULLY

3.AND LASTLY WE WANT TO

THANK MUHAMAD ARIF FAUZAN
 THANKS
FOR

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