METHODS OF FOOD PRESERVATION.

methods of food preservation
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METHODS OF FOOD PRESERVATION.

The common methods of food preservation and processing are the most important factor in culinary art. The cooking technology is that the part of the cuisine and the cookery of foods serves several purposes. It explains why meat roast within the kitchen appliance gets brown and alter its texture. Why the color of vegetable changes throughout cooking or boiling. For instance Salting, drying, smoking, and vacuum pack is common strategies of methods of food preservation. Simple way you can say food processing is a supply and convert the foods from vegetable and animal origin, into forms that a lot of acceptable, have higher keeping quality, straightforward to move and store additionally as distribute them.

common Methods of food preservation
BABY CUCUMBER IN BRINE

Advantages methods of food processing…

  1. It prevents spoilage from pathogens bacteria also it prevents qualitative and quantitative losses of nutrients as a result of it protect the nutritive quality of food.
  2. It facilitates the production of food uniform quality and composition.
  3. Helps the formulation of foods to meet dietary and therapeutic requirements.
  4. Saves time and labor.
  5. Makes food more acceptable through the incorporation of variety, color, texture, and tastes.
  6. Enables the production of ready to serve foods for mass feeding and distribution easily.
  7. Provide for the RDA and balancing diet.

Advantages methods of food preservation...

  1. Prevents the growth of a microorganism. Such as yeast, bacteria, fungi.
  2. Does not allow the food contamination of food and food contact surface or any other high risky food.
  3. Maintaining the quality of food and creating nutritional value, texture and flavor is an important aspect of food preservation.
  4. Can use for a long time such as vacuum pack food.
  5. Availability of foods in all season.
  6. Decreasing in wastage of product and helps in dietary supplementary.

Methods of food preservation…

The perishable foods are that do not have a long keeping time and readily spoilt due to the action of microorganism or bacteria. For which they may be stored under refrigeration for a day or two. So these foods need to be preserved as a result of we can keep for a long time and can use in your food recipes. Methods of food preservation prevent the spoilage of food or growth of bacteria on food. Spoilage of food refers to undesirable changes in the color, flavor, texture, and tastes of the food product produced due to long and unprotected storage. The most common methods of food preservation are…

  1. DRYING.
  2. SMOKING.
  3. FREEZING.
  4. VACUUM PACKING.
  5. SALTING.
  6. SUGARING.
  7. UV LIGHT APPLYING.
  8. PASTEURIZATION.

DRYING..

It is one of the most important elements of common methods of food preservation. This could be possibly the foremost ancient methodology utilized by humans to preserve or method their food. Drying reduces the water content inside the merchandise and lack of water delays the organism growth abundant. Drying is the foremost typical technique to preserve or methodology cereal grains like wheat, maize, oats, rice, barley, grams, and rye, etc. Its called dehydration.

drying preservation
FISH IN DRYING PRESERVATION

It is one of the oldest ways to preserve food. Warm and dry climates areas, people found to easy to preserve their food simply by properly spacing their produce out and letting the air take the moisture out of the food. Properly dried fruits and vegetable will have 80-90 percent of their water removed. For which the microorganism bacteria can not grow on the dry product so we can keep for a long time. Examples are dry nuts, plums, beef jerky. Dehydration is used to make packaged soups, coffee, tea, and most spices. There are many ways to dry food including dehydration, sun-drying, smoking, oven drying, and air drying. Among those, it is one of the common methods of food preservation and processing.

Smoking…

Several foods like meat, fish are processed, preserved and tasteful by the employment of smoke principally in huge smoke homes. This methodology is implausibly easy as a result of the mixture of smoke to preserved food whereas not very preparation it and so the aroma of hydrocarbons generated from the smoke processes the food and makes it even tastier to eat. It is one type of dehydration method. Examples are smoked salmon and smoked beef strips.

Common Methods of food  preservation
SMOKING PRESERVATION

Freezing…Methods of food preservation

Freezing foods does not kill bacteria and whenever suitable temperature encountered such as bacteria present in the foods shall grow and spoil it. There are two primary methods of freezing, one is the slow freezing method and second one rapid freezing method. Possible, it’s the foremost common technique employed in present to preserve or method the food each on business and domestic basis. This phase change is conducted in huge cold storages which can stockpile a great quantity of foodstuff which can be further utilized in some natural emergencies.

Vaccum packing…

Throughout this technique, food is packed during airtight cans and bottles in a vacuum space. This technique is used in the methods of food preservation as a result of the air-tight setting doesn’t provide part needed by germs notably organism to survive. This technique is implausibly usually used for protective processed haywire. Examples are all tight-fitting food cans such as baked beans, foul madames, tuna, tomato pilate.

Salting…

The maneuver of seasoning is used in food method as a result of it sucks out the wet from the food. this is often done through the method of diffusion. Meat is that the simplest example of the food processed by seasoning as nitrates unit of measurement used really usually to treat meat.

FOOD PRESERVATION

Sugaring

The maneuvers of practice sugar to preserve or methodology food is implausibly frequent where it involves preserving fruits. During this methodology fruits like apples, peaches and plums unit of measurement cooked with sugar until they are crystallized then it’s kept dry. Nowadays, sugar is additionally employed in the combination of alcohol to form some branded alcohol and spirits.

Uv light aplying

Ultraviolet light is a powerful bacterial agent with effective wavelength about 2600 A degree. It is mainly used to treat the surface of baked fruit cake and other baked product before packaging.

Pasterization

Milk and milk products are often pasteurized to increase their keeping time. Originally designed in the laboratory of Pasteur, the process is about holding the product at a specific temperature for a given time that enables the killing of harmful pathogens, that may be present in the milk or milk products. Pasteurization can also be used for other food items but the time and temperature relationship and equipment differ as per the food in question.

These unit of measurement some quite common ways in which of protective or method food. These all can work only if process and protective is completed below terribly strict rules and regulation set by the governments.

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