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Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down its spoilage and to prevent food borne illness while maintaining the food item’s nutritional value, texture and flavor.
- I. Preservation of Food by High Temperature (Heat)
- II. Preservation of Food by Low Temperature
- III. Preservation of Food by Drying
- V. Chemical Agents Used in Preservation of Food
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Heat is the most commonly used method of food preservation.Heat kills spoilage of micro-organisms by denaturation of cytoplasmic protein and enzyme.Two types of heat i.e. dry heat and moist heat are used in preservation of food.Moist heat is more effective in killing micro-organisms than dry heat.Low temperature is commonly used physical method of preservation of food.Low temperature preserves food by:Different methods of food preservation by low temperature:Many spoilage micro-organisms are highly susceptible to drying.Some spoilage organisms are killed rapidly by drying and growth of most other organism is lowered or, inhibited by drying.Therefore, microbial decomposition of food can be prevented or at least minimized by drying the food.There are different processes of drying food.Different types of chemical preservative are used to preserve variety of food.Chemical preservatives are utilized in food preservation in various ways as given below:Not all food preservative can be used to preserve ah types of food.It is because some chemical preservative brings some undesirable changes for.eg. change in taste, smell etc. in some food. For.eg. spices are usually not considered suitable for preservation of mil...Learn how to prevent or delay microbial spoilage of food by various chemical and physical methods. Understand the principle, types and factors of heat, drying, radiation and chemical agents used in food preservation.
May 25, 2022 · Food preservation is one of the methods to protect food from unwanted microbial growth. After the food is produced, we store and protect by covering the rice and curry with lids to keep away flies and other insects.
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Spoilage is a natural phenomenon and all foods undergo varying degrees of deterioration or spoilage. Spoilage may include losses in organoleptic desirability, nutritional value, safety and aesthetic appeal. Food is subject to physical, chemical and biological deterioration.
Food preservation methods include the following objectives: Ensures the edibility of food by preventing pathogenic organisms or chemicals. Prevents bacterial and fungal growth in food products. Keeps the quality, including colour, texture, flavour etc. and nutritive value of the food products remain intact.
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.
Jun 18, 2024 · food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals.
