Identify the storage conditions based on their perishability
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The document classifies foods into three groups based on perishability: 1. Perishable foods such as milk, meat, fish, fruits and vegetables can spoil within days at room temperature and require refrigeration. They contain high moisture and protein. 2. Semi-perishable foods like grains, pulses and some fruits and vegetables can be stored for weeks to months with proper handling and storage. 3. Non-perishable foods such as canned, dried, pickled or oiled items can keep for months to years if stored carefully without moisture or pests. Proper storage techniques help extend the shelf life of foods.
Identify the storage conditions based on their perishability
- 1. Y.Bavaneethan. Lecturer Department of Food Technology 2/13/2020 Y.Bavaneethan 1
- 2. Perishability • Perishability refers to the quickness with which a food gets spoilt. • Foods can be classified into three groups depending; • how long can be kept (with eating quality) without any treatment. 1. Perishable • Foods can be kept at room temperature for only few hours or 1 or 2 days before spoiling. • Milk and milk products, meat, fish, poultry, fruits, leafy vegetables and cooked food. • These foods keep well under refrigeration at household as well as commercial level. • Most perishable foods contain; • high level of protein or have moisture and carbohydrates. • Rate of spoilage varies with; • temperature, moisture and or dryness of the environment. 2/13/2020 Y.Bavaneethan 2
- 3. • Storage of perishable foods should be; • Flesh foods like meat, chicken and fish need to be kept frozen at -60°C in a deep freeze for long term storage. • Eggs are best kept in a cool place or in a basket in an airy room refrigerator. • Never wash eggs before storing. • The keeping quality of a vegetable depends on nature. • Leafy vegetables - deteriorate within minutes of buying • wrapped in a damp cloth or inside a plastic bag in the refrigerator – can keep day or two. • All other vegetables keep well in a cool place with relatively high humidity 2/13/2020 Y.Bavaneethan 3
- 4. • Vegetables must be kept in plastic bags to prevent drying by evaporation, if stored in a refrigerator. • Remember not keep, • refrigerate bananas, pineapples, papayas and avocadoes • these fruits undergo undesirable changes in texture and flavour at refrigerator temperature. • Most other fruits keep well, when refrigerated. 2/13/2020 Y.Bavaneethan 4
- 5. 2. Semi -perishable • Foods can be stored for a couple of weeks or even a month or two without any detectable signs of spoilage. • Temperature and humidity of the environment affects the shelf stability of such foods. • Proper handling and storage can result long storage without spoilage. • all cereal and pulse products like wheat flour, semolina, broken wheat • Bengal gram flour • some fruits and vegetables like citrus fruits, apples, pumpkin • roots and tubers, yams, potatoes, onions, garlic 2/13/2020 Y.Bavaneethan 5
- 6. • Following points should be storing semi-perishable foods; • Processed cereal products; • develop off-flavour or infested by insects very easily if not taken care. • should be sieved and cleaned and exposed to the sun for a few hours • allowed to cool and then stored in tightly covered containers. • Especially onions and potatoes; • should be stored in a cool, dry and airy place to prevent from developing mould. • plastic-mesh basket, or kept in mesh containers with air circulation. • Nuts - rancid and get infested with insects very easily. • Clean, dry and air tight place • Fruits like apples, oranges and semi-ripe mangoes • put in a basket lined and covered with paper to prevent from drying. 2/13/2020 Y.Bavaneethan 6
- 7. 3. Non- perishable • Foods will keep for months or years without spoiling unless handled and stored carelessly. • canned, dried, pickled, oil seeds, fats and oils, honey, sugar, jaggery, salt, some spices • Following points should be followed while storing non-perishable foods. • Food should be carefully cleaned and dried thoroughly in the sun/ drier before storage. • Storage of foods should be done in clean containers with tight-fitting lids. • Containers can be made of tin, aluminum, plastic or glass. 2/13/2020 Y.Bavaneethan 7
- 8. • The perishability of food • preservation techniques used to keep that food in good quality. • Non-perishable foods • keeping out insects, rodents and other pests • keeping the foods dry to prevent it from moldy. • Perishable and semi-perishable foods • depend on the technologies of refrigeration, drying, freezing, canning and chemical preservatives. 2/13/2020 Y.Bavaneethan 8