HISTORY, SCOPE, FUTURE PROSPECTS OF FOOD PRESERVATION SENSORY EVALUATION METHODS AND INVESTMENT ANALYSIS

2. CONTENTS:
Food
preservation
meaning
A time life of
preservation
Scope and future
prospects of food
preservation
Sensory
Evaluating
methods
Investment
analysis

3. FOOD
PRESERVATION
‘Food preservation is a
method or process to
extend the shelf –life of
foods.
• The main Objectives are to
prevent food spoilage, maintain
the aesthetic value – sensory
properties (color, texture, flavor)
and nutritional value of the stored
food’.

4. A Timeline of Preservation
Before 10000 BC Around 10000 BC
Paleolithic/Mesolithic
Age
Hunters, Gatherers
Control Fire
Heating
Smoking of Foods
Neolithic Age
Agriculture Based Life
Mesopotamia-
10,000BC
Greece – 7,000BC
India- 5,000BC
Solar Drying
Spices
Source: Internet

5. Drying grains
Milling into Flour
Making/Baking flat breads
Cleopatra used to have Cucumber pickles
• Brining in salt
• Fermented Cabbage – Sauerkraut in Germany
and Kimchi in Far East-Korea
• Low pH, salt
Around 2500BC 30 BC

6. 1784
Clarence Birdseye
Inventor of Frozen Foods
• Development of Vapor Compression systems
using Ammonia leads to the development of
Refrigeration for foods.
• Dairy products-milk,butter,cheese
• Fruits and Vegetables juices stored at 3-5
degree.
• 1930 first home electric refrigerator
developed.
• Frigidaire introduces CFC’s safer and
cheaper refrigerator.
REFRIGERATION

7. 1806 AD
Nicholas Appert
1749-1841,France
Confectioner, Chef
Father of Canning
Food in sealed water bottles in water bath attained tempersture 70-80 degree.
In 1810, Peter Durand patented the tin can.
In 1900’s mass production of foods in tin cans started.
Note: canning/Sterilization is accomplished at 121 degree for 3-10 mins at
15-20 pressure in an autoclave Canning became popular during World war

8. SPRAY DRYING
1940’s
Spray Drying Technology patents filled in
1870’s but large scale manufacture started in
1940’s
PASTEURIZATION
1871
IRRADIATION
1905
DEHYDRATION
1940
Pasteurisation is a process in which certain
packaged and non-packaged foods are treated
with mild heat > 1000,to extend shelf life.
Irradiation is a process by which an object is
exposed to radiation.
Dehydartion occurs when more water and fluids
leave the produce.Loss /Removal of water.

9. FOOD IRRADIATION1950’s
1945 VACCUM PACKAGING
• Food Irradiation the application of ionizing
radiation of food.
• Application of Gamma rays emitted from
radioactive forms of Cobalt 60 or Cesium 137.
• Allow dosage of irradiation is used to: inhibit
sprouting,Delay ripening and stop insect infestation.
• It is permitted in 60 countries and approximately
500000 tons are processed annually.
• It is also known as ‘ Cold Pasteurization’.Radura Irradiation mark

10. ASEPTIC PROCESSING
1960’s
It is a process where a sterile product is
placed in steril containers and sealed.The
first aseptic processing plant was in
Switzerland in 1961 for milk.
UHT/Flash heating process 146 degree C for
sec/minis used to sterilize fluid foods.
Typical containers are laminates of paper,
LDPE , and aluminum. Containers are
sterilized using peroxide,live
steam,irradiation.
MICROWAVE TECHNOLOGY
1970’s
Microwave technology/Non –ionizing microwave
radiation at frequency near 2.45Ghz and wavelength
12cm are produced in a cavity magnetron.
House hold use of microwave ovens to hat foods is
the most common use of microwaves.

11. SOUS-VIDE
1975
Sous-vide is French meaning of
Vacuum. In this method food is
sealed in evacuated plastic bags and
immersed in a water batch at 55-
60degree C for 1-4 hours.The
purpose is to cook food evenly
without overcooking the outside
Sous-vide is used in gourmet
restaurants in European and USA.
RETORT POUCH TECHNOLOGY
1978
Retort pouch technology is a
process similar to canning the
pouches are filled with food
and sealed. Heated retort to
116-121 degree for several
minutes ensure kill of
Clostridium spores. Variety of
foods and drinks are made.
Armed forces, Space and
Consumer foods.

12. • High Pressure Technology
• Ohmic Heating
• 3-D Printing Technology
• Natural Preservatives
• Additives / Artificial Preservatives
• And soon…….
2000 and beyond- The future

13. PRESENT STATUS AND
FUTURE PROSPECTS OF
VEGETABLE
PRESERVATION INDUSTRY
IN INDIA

14. SCOPE OF FOOD
PRESERVATION
IN INDIA
Prevent losses and wastage of nutrients from foods and allow
people to benefit from the nutrient concentrated foods.
Enormous reduction in spoilage and wastage of perishable foods
builds up Country’s economy by making more food available to
people at affordable prices.
Employment potentiality
Demand for trained personnel
Vast potential of exports of processed foods.
Compete successfully with international Standards of Quality.

15. PRESENT
STATUS AND
FUTURE
PROSPECTS
OF INDIAN
FOOD
PROCESSING
INDUSTRY
• The installed capacity of fruits and Vegetables processing
industry has doubled from 1.1 MT in 1993 to 2.83 MT in
2017-18.
• Presently the processing of vegetables is estimated to be
around 2.2% of total production in the country.
• The major processed in this segments are Canned
products, juices, RTS,Pickles, chutneys, dehydrated
vegetables etc.
• The new arrivals are vegetables curries in retortable
pouches, dried vegetables.
• A large number of units are household and small sector,
having low capacities upto 250 T/an.
• From the year 2000 onwards the industry has seen a
significant growth and also export oriented.

16. Future Prospects
To strengthen food processing sector.
To strengthen the Industrial policies
To increase the Global Economy
Retail markets role
Role in economy development in strengthening
of Food preservation

18. INTRODUCTION
• Sensory evaluation is critical to understanding and
monitoring flavor and texture changes.
• Such analysis can b expensive, but it is essential to
understand what is happening in the mouth before
correlation with instrumental methods should be
attempted.
• Sensory evaluation can be used for quality assurance and
quality control purposes.
• Consumer-based evaluations are subjective and depend
on the pool of consumers being tested.

19. Scientifically Vegetable testing is
done by using the 5 basic senses
Sight
Smell
Flavour
Touch
Hearing

20. SIGHT
• Appearance, how vegetable looks
• Natural color
• Ripeness
• Color combination, Consistency
• Size/Shape

21. SMELL
• How Vegetables smells, odour
• Like volatiles of the products which leads to smell.
FLAVOUR
• Sensory impression of vegetables
• Determined mainly by the chemical senses of taste and smell

22. TOUCH
• Feeling of vegetables in the mouth
• Affected by temperature (Such as Spinach and Blanched vegetables)
• Tenderness is the only sensory characteristic that can be measured by tendrometer in case of
peas.
HEARING
• The sound a vegetable/food makes when bitten or chewed(soggy, crisp)
• While harvesting when tapped on vegetables like water melon they make dull sound on
mature.

23. FACTOR AFFECTING THE SENSORY QUALITY OF
VGETABLES
Cultivar
differences
Immature
Processing
environment
Irradaition Packaging
Storage
temperature

24. WHAT IS INVESTMENT ANALYSIS ?
Investment Analysis is defined as process of
evaluating an investment for profitabiltity and risk.
It ultimately has the purpose of measuring how
the given investment is a good fit for a portfolio.
Investment analysis means the process of judging
an investment for income, risk and resale value.

25. Investment Analysis
Evaluates :
Risk
Cash flow
Resale value

26. Factor one : RISK
If the risk of the investment
is too great then loss is quite
likely
To evaluate risk :
Rate of occurrence X the
impact of the event = Risk.

27. Factor two : CASH FLOW
• Cash flows occur in many ways :
dividends from a publicly traded
stock, interest payments on a bond, or
even free cash flow which can be
distributed o the investors in a small
business.
• Cash flows are one of the methods of
repayment on an investment.

28. Factor three: RESALE VALUE
• Profit from resale is made through a gain in the market value of the asset.
• In the process of investment analysis , an investor will want to measure the expected rate
of growth on the asset to make sure that the value of this and any associated cash flows
are larger than the loss of investment and the estimated value of the risk of investment.
• All these factors applicable to any investment : Stocks on the stock market, treasury bills,
the purchase and growth of a business, or even currency trading.

29. INVESTMENT
ANALYSIS
METHODS
A.Fundamental analysis – Market/
Economic level
Industry level
Company level
B. Technical analysis – By graphs,
Presentations, Data analysis

30. FACTORS
IMPORTANT IN
INVESTMENT
ANALYSIS
Review of the economic and regulatory factor influencing
the industry in which the investor is interested.
Examination of company’s balance sheet.
Examination of terms of income sheet.
Examination of statements of the cash flow.
Financial statements [ Resale value, Break even point,
B:C ratio, Profit]

31. THANK YOU!