Social Biology - Food Preservation

Food Preservation

Food preservation is the process of preventing food from decaying or spoilage by storing it in a fit condition to permit it to be consumed in the future. This process helps the quality, and nutritive value of the food in tack by preventing the growth of microorganisms such as bacteria, fungi, etc. Preservation helps to keep the color or aging state of the food making sure it is not contaminated or loses its texture and value.

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Some methods of Food Preservation

This is the method of reducing water quality in the food which helps in preventing bacterial growth. This method is the oldest form of food preservation practice with the use of sun and wind, which is naturally available. Modern innovations have come to introduce Bed dryers, Fluidized bed dryers, Freeze Drying, Shelf dryers, household ovens, etc.

It is the method of preserving foodstuffs in cold storage like refrigerators. The temperature of the condition can be regulated depending on the type of food to be preserved.

It is the method of using smoke from burning wood to preserve food. Smoke is an antioxidant and is used to preserve meats and fish. Some methods of smoking are hot smoking, cold smoking, smoking roasting, etc.

Salting is the act of removing moisture from foods like meat, and picking is the act of keeping foodstuff in a salt solution, vinegar(acetic acid), or oil to preserve foods. Salts kill and reduce microorganisms growing in foodstuffs, and picking reduces the fermentation of food.

It is the method of preserving food by sealing cooked food in bottles or cans, which helps to reduce the risk of spoilage. In the can or bottle, bacteria are either killed or weakened and reactivated if the can or bottle is open.

It is the method of preserving food by cooking in a material that will solidify to form a gel. Examples are fruits, they are usually preserved as jelly. The gelling agent is pectin which is naturally found in the fruits for preservation.

This method is used in the preservation of wine, beer, and cheese by introducing benign organisms. These organisms help to make the environment unfavorable for harmful pathogens to grow, by keeping the food in a stable state.

There are a good number of methods that I can not list all in one post. Food preservation helps reduce spoilage by oxidation, mold, bacteria, etc. Dehydration methods like sun, wind, smoking, salting, etc help to control the fermentation of the foodstuffs.

Thanks for reading.