Sunday, 21 August 2022

3 IMPORTANT METHODS OF FOOD PRESERVATION






 There are various methods of preservation of food. Here is  a list of major three methods of preservation :

1. PHYSICAL METHODS

a) By removal of heat - (preservation by cold)

* Refrigeration

* Freezing preservation

* De-hydro freezing preservation

*carbonation

b) By addition of heat (Thermal processing)

* Stationery pasteurization

* Agitating Pasteurization / sterilization

* Flash pasteurization / HTST processing etc

c) By removal of water (Evaporation or dehydration)

* Sun - drying

* Dehydration

* Low - temperature evaporation or concentration

* Freeze -drying

* Accelerated freeze drying

* Foam -mat drying

* Puff -drying   etc

d) By irradiation

* Dozing with ultra -violet or ironicizing radiation

2. CHEMICAL METHODS

*By addition of acid such as vinegar or lactic acid like pickled vegetables, fish and meat

* By salting or briming vegetables/ fruit, pickles, salted fish, salt - cured meat and pork etc

*  By addition of sugar and heating fruit preserves like jams, jellies, marmalades

*By addition of chemical preserves using water soluble salts of Sulphur di oxide, benzoic acid, sorbic acid and a few like hydrogen peroxide etc which are permitted as harmless in foods.

* By means of substances of bacterial origin such as tyrosine, resin etc which are permitted to a limited extent, in some cases as harmless additives.

*By fermentation - Alcoholic and acetone fermentation as in the case of fruit, wines, apple, cider, fruit, vinegar etc

3. OTHER METHODS

A judicious combination of one or more of the methods mentioned about for synergistic preservation.



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