Methods and principles of food preservation
February 26, 2019
- Most kinds of food are readily decomposed by microorganisms unless special methods are used for their preservation.
The chief methods of food preservation are as follows:
- Asepsis, or keeping out microorganisms.
- Removal of microorganisms.
- Maintenance of anaerobic conditions, e.g., in a sealed, evacuated container.
- Use of high temperatures.
- Use of low temperatures.
- Drying; this includes tying up of water by solutes, hydrophilic colloids, etc.
- Use of chemical preservatives, either developed by microorganisms or added.
- Irradiation
- Mechanical destruction of microorganisms, e.g., by grinding, high pressures, etc. (not used industrially).
- Combination of two or more of the above methods. Only rarely a single method is effective, and usually several are combined.
Principles of food preservation
- The following principles are involved in accomplishing the preservation of food by the various methods:
1.Prevention or delay of microbial decomposition
- By keeping out microorganisms (asepsis).
- By removal of microorganisms, e.g., by filtration.
- By hindering the growth and activity of microorganisms, e.g., by low temperatures, drying, anaerobic conditions, or chemicals.
- By killing the microorganisms, e.g., by heat or radiation.
2.Prevention or delay of self -decomposition of the food
- By destruction or inactivation of food enzymes, e.g., by blanching.
- By prevention or delay of purely chemical reactions, e.g., prevention of oxidation by means of an oxidant.
3.Prevention of damage because of insects, animals, mechanical causes, etc.
References:
i) https://www.slideshare.net/mohitjindal/principles-and-methods-for-food-preservation-149113723
ii) https://www.brainkart.com/article/Principles-and-Methods-of-Food-Preservation_2108/
Methods and principles of food preservation
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