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.
No comments:
Post a Comment