Food Technology & Processing

Food Preservation

Food preservation is well-known as the science which deals with the process of prevention of spoilage of food thus permitting it to be stored in a fit condition for future use. Preservation safeguards that the quality, edibility and the nutritive value of the food remains undamaged. Preservation implicates avoiding the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The procedure also guarantees that there is no discolouration or aging and also involves sealing to prevent re-entry of microbes. Basically food preservation ensures that food remains in a state where it is not contaminated by pathogenic organisms or chemicals and does not lose optimum qualities of colour, texture, flavour and nutritive value. Food preservation involves techniques and methods designed to prolong the shelf life and maintain the quality of food over time. These practices are crucial for preventing spoilage, reducing food waste, and ensuring food safety. Various methods of food preservation have been developed and refined over centuries, catering to different types of foods and environmental conditions, One of the oldest methods is drying, which removes moisture and inhibits microbial growth. Canning involves sealing food in airtight containers and heat processing to destroy microorganisms. Fermentation utilizes beneficial bacteria to preserve foods like vegetables, creating flavors and increasing shelf life. Salting draws out moisture and creates an inhospitable environment for bacteria. Refrigeration and freezing slow down microbial activity and enzyme action,