Question

discuss 5 methods of food preservation.

Answer 1

CANNING

‘Canning’ is a process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes.
FREEZING / FREEZER

Freezing reduces the temperature of the food so that microorganisms cannot grow. Enzyme activity is slowed down (but not completely stopped) during freezing.
DRYING / DEHYDRATING

Drying or dehydrating removes most of the moisture from foods. Thus microorganisms cannot grow and enzyme action is slowed down.
PICKLING

Pickling is another form of canning. Pickled products have an increased acidity that makes it difficult for most bacteria to grow. The amount of acid present is very important to the safety of the product.
JAMS AND JELLIES

These foods have a very high sugar content. The sugar binds with the liquid present, making it difficult for microorganisms to grow.





 

Answer 2

5 methods of food preservation are :

Canning :

The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil.

Freezing :

Method of preserving food by lowering the temperature to inhibit microorganism growth.

Drying :

This method reduces water content sufficiently and prevents bacterial growth.

Pickling :

Pickling is the process of preserving foods in brine or vinegar or a combination of salt and oil.

Pasteurisation :

Pasteurisation is pressurised heating for a short time. Then pasteurised milk needs to be stored under refrigerators.