Preservation Of Food
by Krithivika Lokesh
1. Drying: It is a method of food preservation in which food is dried or dehydrated. Most bacteria die when the food is dried.
1.1. Eg: anchovies, dried chillies, fruits such as mango, papaya
2. Salting: It is the preservation of food with dry edible salt. The salt draws out moisture and prevents micro organisms from growing.
2.1. Eg: fish, meat, cabbage
3. Vacuum packing: It keeps food from spoiling by sucking air out from its packaging.
3.1. Eg: nuts, sliced fish, pickled and dried fruit
4. Pasteurization: It means heating food to a certain temperature for sometime followed by rapid cooling. It does not affect the taste and nutritional value of the food.
4.1. Eg: milk, yogurt, juice
5. Canning: It is the process of preserving food by heating and then sealing it in an airtight container. The food is boiled to kill micro organisms and then sealed.
5.1. Eg: fruits, tomato, jam
6. Pickling: It is the process of preserving food by soaking them in vinegar, making it difficult for micro organisms to live.
6.1. Eg: onion, chillies, fish
7. Cooling: It is the most common type of food preservation. It slows down the process of decay and keeps the food fresh for a long time.
7.1. Eg: fruit, vegetables, eggs
8. Freezing: It is also the most common type of preserving food. At freezing temperature, micro organisms become inactive so foods cannot be spoiled when frozen.
8.1. Eg: meat, fruit
