Food Preservation

Food preservation is ”the treatment of food prevent or delay spoilage and destroy or inhabit the growth of pathogenic organisms”.

Methods of food preservation

1. High Temperature

  • Pasteurization
  • Ultra heat treatment
  • Sterilization
  • Cooking

2. Low Temperature

  • Refrigerating
  • Freezing
Industrial Refrigerator

3. Dehydration

  • Removal of moisture (meat, vegetable, fruits, soup)
Dehydrated Beef
Dehydrated Soup Packet

4. Chemicals

  • Sugar
  • Salt
  • Sulfur dioxide (SO₂)
Salted Fish

5. Vacuum Packing

  • Fish, Meat & Vegetables we can vacuum pack and keep air free will extend the shelf life.
Vacuum Packed Vegetables

6. Irradiation

  • Food irradiation is a processing and preservation technique with similar results to freezing or pasteurization. During this procedure, the food is exposed to doses of ionizing energy, or radiation. At higher doses, this process kills insects, moulds, bacteria and other potentially harmful micro-organisms.

7. Smoking

Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang touching tea are often smoked.

Smoking Fish

8. Pickling

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. In East Asia, vinaigrette is also used as a pickling medium. The pickling procedure typically affects the food’s texture, taste and flavor.

  • Beetroot
  • Cabbage
  • Cauliflower
  • Gherkin
Pickled Vegetables

After preserved the food, packaging is very important to extend the life of these preserved food.

  • Cans
  • Tetra packs
  • Bottles
  • Pouches

THANK YOU! FOR REFERRING THIS NOTE, I HOPE THIS WILL BE KNOWLEDGEABLE FOR YOU… COMMENTS AND SUGGESTIONS ARE WELCOME! SEE YOU ON NEXT NOTE….. 

01/05/2020 foodieson.com by @cheflakey

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