PRESERVATION OF FOOD

Preservation of Food

Food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canningpasteurizationfreezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation.

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food preservation

By Norman Wilfred DesrosierSee All Last Updated: Oct 19, 2022 Edit History

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Learn about food preservation and the various methods to preserve foodstuffs

Learn about food preservation and the various methods to preserve foodstuffsSee all videos for this article

food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation.

 

 

Figure 1: The autoxidation of unsaturated fatty acids.

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Key People: Nicolas Appert

Related Topics: smoking dehydration freezing thermal processing precooling

Spoilage mechanisms

Hear about colour-coded gel-like smart tags that change colour when food gets spoiled

Hear about colour-coded gel-like smart tags that change colour when food gets spoiledSee all videos for this article

Food spoilage may be defined as any change that renders food unfit for human consumption. These changes may be caused by various factors, including contamination by microorganisms, infestation by insects, or degradation by endogenous enzymes (those present naturally in the food). In addition, physical and chemical changes, such as the tearing of plant or animal tissues or the oxidation of certain constituents of food, may promote food spoilage. Foods obtained from plant or animal sources begin to spoil soon after harvest or slaughter. The enzymes contained in the cells of plant and animal tissues may be released as a result of any mechanical damage inflicted during postharvest handling. These enzymes begin to break down the cellular material. The chemical reactions catalyzed by the enzymes result in the degradation of food quality, such as the development of off-flavours, the deterioration of texture, and the loss of nutrients. The typical microorganisms that cause food spoilage are bacteria (e.g., Lactobacillus), yeasts (e.g., Saccharomyces), and molds (e.g., Rhizopus).

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