Food preservation is defined as the processes or techniques undertaken in order to maintain internal and external factors which may cause food spoilage. The principal objective of food preservation is to increase its shelf life retaining original nutritional values, color, texture, and flavor.
Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals.
Drying may be an economical method to preserve foods. It does not require expensive equipment and dried foods need little space or energy for storage. On the other hand, drying foods is time consuming and the end result may be less desirable than if foods are preserved by canning and freezing.
Curing, which initially involved dehydration, became a prevalent method of preservation. Early civilizations used salt and smoking techniques to desiccate food. Salt accelerated the drying process through osmosis and inhibited bacterial growth. Smoking imparted phenols and acids to the food, facilitating preservation.
Drying is the oldest method of food preservation. This method reduces water activity which prevents bacterial growth. Sun and wind are both used for drying.
Address: 787 Elvis Divide, Port Brice, OH 24507-6802
Phone: +9779049645255
Job: Senior Healthcare Specialist
Hobby: Cycling, Model building, Kitesurfing, Origami, Lapidary, Dance, Basketball
Introduction: My name is Sen. Emmett Berge, I am a funny, vast, charming, courageous, enthusiastic, jolly, famous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
