Before moving on to understand what are the different methods of food preservation, let us first understand what is food preservation. Food preservation involves food processing that prevents the growth of microorganisms such as yeast (although some methods introduce benign bacteria and fungi into the food) and delays the oxidation of fats that cause rancidification. Food preservation also includes the process of preventing optical deterioration. B. Enzymatic browning reaction of apples after being sliced during food preparation. Food preservation can reduce food waste. This is an important way to reduce production costs, increase the efficiency of food systems, improve food safety and nutrition, and contribute to environmental sustainability. For example, you can reduce the environmental impact of food production. Drying, refrigerating, and fermenting are some of the oldest preservation methods. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation. After understanding what is food preservation, let us understand different methods of food preservation.
Chemical method
Salt and cooking oil are two major preservatives that have been used for centuries to prevent the growth of microorganisms. This is the reason for adding extra oil to the pickles. Salting is called salting. Salting helps to store fruits for a long time. Meat and fish can also be preserved in salt. Other synthetic preservatives include vinegar, sodium benzoate, and sodium metabisulfite.
Sugar
Sugar is another common preservative used in jams and jellies. Sugar is an excellent hygroscopic agent. By reducing the water content, the growth of microorganisms is suppressed.
Hot and cold process
Boiling and cooling prevent about 70 percent of microbial growth. Boiling kills microorganisms that cannot withstand extreme temperatures. Therefore, it helps to preserve food. The refrigerator is very cold. The growth of microorganisms is inhibited because the microorganisms have not reached the optimum temperature required for growth. Pasteurization, developed by Louis Pasteur, is still used today to store milk.
Smoking
Smoking prevents fish and meat from drying out and spoiling. Wood smoke contains various antibacterial compounds that delay the rancidification of animal fats.
Canning
Food contents are sealed in airtight containers at high temperatures. Meat, fish, and fruits are stored in cans.
Sterilization
This method is performed to remove microorganisms from food. For example, sterilizing milk at 100°C kills microorganisms.
Dehydration
It's the process of drying food. This is the easiest way to prevent food spoilage by removing the water content of the food.
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