- "Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats." - "This slows down the decomposition and rancidification process."
The study of different techniques and technologies used to increase the shelf life of food products.
Microorganisms in Food Preservation: Understanding the different types of microorganisms and their role in food spoilage and preservation.
Heat Treatment: Different heat treatment methods like boiling, pasteurization, blanching, sterilization etc. and their effects on food preservation.
Low-temperature Preservation: Understanding the various methods like refrigeration, freezing, cryopreservation etc. and their effects on food preservation.
Chemical Preservation: The use of chemicals like salt, vinegar, sugar, sulfites etc. in food preservation and their effects.
Drying and Dehydration: Different methods for drying food like sun-drying, dehydration, freeze-drying etc. and their effects on food preservation.
Fermentation: Understanding the role of fermentation in food preservation and the types of fermented foods.
Packaging and Storage: Understanding the importance of proper packaging and storage in food preservation.
Natural Preservation Techniques: Understanding the use of natural and eco-friendly techniques like vacuum sealing, controlled atmosphere storage, etc. in food preservation.
pH and its impact on food preservation: Understanding the impact of pH on food preservation and the use of pH regulators in food preservation.
Food Additives and Preservatives: Understanding the use of food additives and natural preservatives in food preservation and their safety concerns.
Canning: Food preservation method used to prevent spoilage by packing food in airtight containers and then heating and sterilizing them.
Drying: Food is dried by removing water from it, making it unfavorable for the growth of microorganisms. It can be done through natural or artificial means.
Smoking: Foods exposed to dense smoke, preventing the growth of bacteria and fungi. It also adds flavor to the food.
Fermentation: Foods are soaked in a fermentation solution, ultimately producing lactic acid which keeps foodstuff from rotting.
Pickling: This process involves preserving food in vinegar, salt, or brine to maintain the food quality by preventing or slowing spoilage.
Freezing: Used to make food consumption last longer by freezing it in a sub-zero temperature. This method restricts bacteria from spreading, but it does not entirely kill them.
Vacuum Packing: This is the process of removing all air from the packaging, eliminating any survival of aerobic bacteria that depend on oxygen.
Salting: Salt withdraws moisture from the foodstuff cells, making it impossible for bacteria, yeast and mold to grow and eventually causes their cells to rupture.
Sugar Preserving: Foods coated with sugar are not a feasible place for microorganisms to develop because most microorganisms cannot survive in concentrated sugar solutions.
Radiation Preservation: The use of ionizing radiation can kill or slow down bacteria, fungi and insects, used for the sterilization of canned goods, meat products and fruits like strawberries.
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems." - "Improve food security and nutrition and contribute towards environmental sustainability."
- "Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation."
- "Preserving fruit by turning it into jam, for example, involves boiling, sugaring, and sealing within an airtight jar."
- "Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods."
- "Some methods of food preservation are known to create carcinogens." - "In 2015, the International Agency for Research on Cancer of the World Health Organization classified processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—as 'carcinogenic to humans'."
- "By preserving food, food waste can be reduced, which is an important way to... contribute towards environmental sustainability."
- "Improve food security and nutrition."
- "Preserving fruit by turning it into jam... involves boiling, sugaring, and sealing within an airtight jar."
- "By preserving food, food waste can be reduced, which is an important way to decrease production costs."
- "Make food more resistant to microorganism growth and slow the oxidation of fats." - "Slow down the decomposition and rancidification process." - "Inhibit visual deterioration."
- "Boiling (to reduce the fruit's moisture content and to kill bacteria, etc.)"
- "Sugaring (to prevent their re-growth)"
- "Sealing within an airtight jar (to prevent recontamination)"
- "Increase the efficiency of food systems."
- "Improve food security and nutrition."
- "Preserving food includes processes that make food more resistant to microorganism growth."
- "Reduce the environmental impact of food production."
- "Some methods of food preservation are known to create carcinogens."
- "Processed meat—i.e., meat that has undergone salting, curing, fermenting, and smoking—is classified as 'carcinogenic to humans'."