FOOD PRESERVATION
Food preservation is the process of treating and handling food so as to stop, or greatly slow down, spoilage can be caused, or accelerated by micro-organisms.
Preservations usually involve preventing the growth of bacteria, fungi and some other with micro-organisms, as well as retarding the oxidation of fats which cause rancidity. Rancidity means having disagreeable odor, or taste due to decomposition of oils and fats.
There is brief description of some of the methods used for food preservation are as follows:-
1. Drying - This method reduces water content sufficiently and, thereby, prevents, or delays, bacterial growth on the material. Drying also reduces weight which helps in making food more portable.
2. Vacuum packing: - Vacuum packing stores food in a vacuum environment such as an air tight bottle or bag. The vacuum environment deprives bacteria of the oxygen needed for the survival of the bacteria. Therefore, vacuum packing slows down spoiling.
3. Preservation using sugar and salt: - Sugar and salt reduces the water content and make it unavailable for the growth of microorganisms. As the result it makes food preserved.
4. Preservation using acetic acid: - Acetic acid, in the form of vinegar is used in manufacture of several pickled products. Vinegar also stops the growth of microorganisms. It is also used for flavouring and preservation.
5. Pasteurization:- Pasteurization is like pressurized heating for a short time; it is may be considered as a mild form of heat treatment. The temperature during pasteurization is below 100 degree Celsius. Milk is pasteurized to destroy microorganisms. Hence, pasteurized milk needs to be stored under refrigeration to keep bacterial growth in check.
6. Preservation using chemical preservatives: - chemical preservatives like sodium benzoate and potassium metabisulfite are used to preserve jams, jellies and pickles. These chemicals inhibit the growth of microorganisms.
7. Heat and cold treatments: - Some food items like milk are usually boiled, before their use, or storage. Boiling kills many microorganisms. Several food stuffs are also stored in the refrigerator; the low temperature inhibits the growth of microorganisms.
8. Canning: - It involves cooking food and sealing it in sterile cans or jars; this is followed by boiling the containers to kill or weaken any bacteria. The food preserved by canning or bottling is quite risky of spoilage once the can or bottle has been opened.
9. Freezing: - When foods are kept at below freezing temperatures, most chemical changes take place at such a reduced rate that only minor changes are noticeable even after long periods of storage. Some of microorganisms are killed during freezing.
Thanks for reading this article.
Don’t waste food……
Food preservation is the process of treating and handling food so as to stop, or greatly slow down, spoilage can be caused, or accelerated by micro-organisms.
Preservations usually involve preventing the growth of bacteria, fungi and some other with micro-organisms, as well as retarding the oxidation of fats which cause rancidity. Rancidity means having disagreeable odor, or taste due to decomposition of oils and fats.
There is brief description of some of the methods used for food preservation are as follows:-
1. Drying - This method reduces water content sufficiently and, thereby, prevents, or delays, bacterial growth on the material. Drying also reduces weight which helps in making food more portable.
2. Vacuum packing: - Vacuum packing stores food in a vacuum environment such as an air tight bottle or bag. The vacuum environment deprives bacteria of the oxygen needed for the survival of the bacteria. Therefore, vacuum packing slows down spoiling.
3. Preservation using sugar and salt: - Sugar and salt reduces the water content and make it unavailable for the growth of microorganisms. As the result it makes food preserved.
4. Preservation using acetic acid: - Acetic acid, in the form of vinegar is used in manufacture of several pickled products. Vinegar also stops the growth of microorganisms. It is also used for flavouring and preservation.
5. Pasteurization:- Pasteurization is like pressurized heating for a short time; it is may be considered as a mild form of heat treatment. The temperature during pasteurization is below 100 degree Celsius. Milk is pasteurized to destroy microorganisms. Hence, pasteurized milk needs to be stored under refrigeration to keep bacterial growth in check.
6. Preservation using chemical preservatives: - chemical preservatives like sodium benzoate and potassium metabisulfite are used to preserve jams, jellies and pickles. These chemicals inhibit the growth of microorganisms.
7. Heat and cold treatments: - Some food items like milk are usually boiled, before their use, or storage. Boiling kills many microorganisms. Several food stuffs are also stored in the refrigerator; the low temperature inhibits the growth of microorganisms.
8. Canning: - It involves cooking food and sealing it in sterile cans or jars; this is followed by boiling the containers to kill or weaken any bacteria. The food preserved by canning or bottling is quite risky of spoilage once the can or bottle has been opened.
9. Freezing: - When foods are kept at below freezing temperatures, most chemical changes take place at such a reduced rate that only minor changes are noticeable even after long periods of storage. Some of microorganisms are killed during freezing.
Thanks for reading this article.
Don’t waste food……
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