Introduction
Food preservation can be defined as the method of handling food to stop or slow down food spoilage, loss of quality, edibility or nutritional value, therefore creating longer food storage. Preservation involves preventing the growth of bacteria, fungi, and other micro-organisms. It also decelerates oxidation of fats which cause rancidity. The main reasons for preserving foods are to: promote safety, to keep foods in a form acceptable to the consumer and therefore prevent waste, to retain the nutritional value of food, make perishable foods available all year round and to store food.
Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation and food preservation examples that are used to do that include: refrigeration and freezing, canning, irradiation, dehydration, freeze-drying, salting /pickling, pasteurisation (ultra-high temperature) and chemical preservation.
Look at the images below to receive a small idea of what each of the food preservation techniques may look like.
Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation and food preservation examples that are used to do that include: refrigeration and freezing, canning, irradiation, dehydration, freeze-drying, salting /pickling, pasteurisation (ultra-high temperature) and chemical preservation.
Look at the images below to receive a small idea of what each of the food preservation techniques may look like.