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
- Ultra heat treatment
2. Low Temperature
- Removal of moisture (meat, vegetable, fruits, soup)
- Sulfur dioxide (SO₂)
5. Vacuum Packing
- Fish, Meat & Vegetables we can vacuum pack and keep air free will extend the shelf life.
- 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.
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.
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.
After preserved the food, packaging is very important to extend the life of these preserved food.
- Tetra packs
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01/05/2020 foodieson.com by @cheflakey