Principle of food preservation
- Food preservation is an action or method used to maintain foods at certain desirable properties or quality to get maximum benefit.
- A good method of food preservation is one that slows down or prevents altogether the action of the agents of spoilage without damaging the food.
- To achieve these certain basic methods are applied counting on the food types.
- The cycle of seasons brings a period of shortage and abundance of assorted food at a different time of the year.
- Preservation makes it possible to consume a no of these foods during of seasons throughout the year.
- Food preservation usually involves controlling or preventing the growth of the microorganism and minimising the standard degradation thanks to microbial spoilage or unwanted chemical changes in food like rancidity because of oxidation of fats over time.
- Preservation of food is not any longer simple and easy today it’s evolved to a highly interdisciplinary field of science.
- In recent years many new sophisticated preservation techniques are developed to increase the standard and time period, minimise risk, protect the environment and improve functional sensory and nutritional properties.
- Many emerging preservation technologies have already raised commercial adoption in the specific application while many others remain promising.
- Development of suitable equipment especially for continuous processing for a spread of foods and standardisation of the method parameter for straightforward regulatory approval will pave the way for improved food preservation.
- As an example, earlier days in very atmospheric condition ice was accustomed preserve foods thus very vasoconstriction become an efficient method for preventing food spoilage.
- The fundamental of food preservation primary involves the method of inhibiting which is that the growth and activity of microorganism,activity of an endogenous enzyme, enzyme chemical change which can deteriorate the standard of food and inversion and spoilage by insects and rodents.