explain food preservation and different method of food preservation
Answers
Explanation:
Food Preservation. The term food preservation refers to any one of a number of techniques used to prevent food from spoiling and from microorganisms.
five methods of food preservation
•Canning. ...
•Freezing. ...
•Drying. ...
•Fermenting. Mean encouraging the growth of “good bugs” to inhibit the “bad bugs” that can spoil food. ...
•Pickling. ...
•Dry salting.
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Explain food preservation and different method of food preservation.
This process of preserving food from being spoilt by the microorganism is called food preservation. Most of the method involves destroying of microorganisms present in the food or stopping them from growing again.
Food preservation method involving the following techniques :-
● Temperature control
● Moisture control.
● Chemical usage
● Physical methods
⠀⠀ ⠀ Temperature Control
Low temperature :-
Low temperature slows down the speed of enzyme reactions and also prevent the growth of most pathogens and microorganisms that is spoil food.
Preservation methods under this category are :
Refrigeration :-
It means storing the food products at the temperature ranging between 0°C to 5°C . You must have seen your mother of 10 refrigerating all types of raw and cooked vegetables in refrigerator. Fruits are always stored in refrigerator to prevent them from being spoiled.
Freezing :-
It is termed as a technique of storing the food item at 18°C. There are a variety of commercial technique to freeze food items.
High Temperature :-
Heat kill the microorganisms that cause food spoilage. Some of the heat processes also destroy spores.
Preservation methods that involve high temperature include :-
Pasteurisation :-
It is the method that involves the combination of time and temperature which is suitable to destroy active pathogens and spoilage bacteria in a particular food product, e.g., milk is heated to 70 degree celsius for 15 seconds, and then suddenly chilled and stored. A few harmful bacteria may still get sour within a few days.
Sterilisation :-
Sterilisation is termed as the process of destroying all the microorganism at the temperature 100°C. This method is often used for various food items.
Ultra-heat treatment (UHT) :-
A higher temperature than pasteurisation is used in this method. Thus, it involves killing of all the bacteria present in the food, e.g., UHT milk is produced using this method.
Through the shelf like of UHT milk is much higher the flavour of the milk is altered.
Ohmic heating :-
It involves the use of high voltages electric current passed through food to destroy microorganisms causing food spoilage.
Canning :-
Canning involves the use of heat at an appropriate temperature and for a prescribed time to destroy enzymes and microorganisms. This process also include removal of oxygen and airtight sealing of containers to avoid post process contamination. Drinks are usually canned to preserve the carbon dioxide that keep them Fizzy.
⠀⠀ ⠀Moisture Control
The process of removing moisture is termed as dehydration. The growth of microorganisms stops when moisture is removed from the food.
Dehydration involves the following types of preservation method :-
● Traditional methods such as sun drying.
● Commercial method using hot air including tunnel drying, roller drying and spray drying.
● Accelerated freeze-drying with uses warm air after food has been quickly frozen.
⠀⠀ ⠀ Chemical Method
Substances used to check the microbial growth in food items are called preservatives.
Chemicals commonly used for food preservation include :-
Salt :-
Salt has a unique quality that makes water unavailable for microbial growth. Salting is often used to preserve amla, raw mangoes, tamarind, etc. Salt has also been used for preserving meat and fish for ages.
Sugar :-
Sugar work in the same manner as salt by reducing the moisture content, thus stop the microbial growth. Food items like jellies, jams and squashes are preserved by adding sugar.
Oil and vinegar :-
You must have seen pickles dipped in oil. Sometimes vinegar is also used in pickles. Oil and vinegar are used in order to lower down the pH below the normal growth rate of most microorganisms, thus, micro organisms are not able to survive in such an environment. The method of preserving pickles in oil and vinegar is called pickling. Vegetables, fruits, fish, and meet are often and preserved by this method.
⠀⠀ ⠀Physical Method
Physical methods are more in use these days in other to keep microbial growth away from the food products. Some such methods are :
Modified atmosphere packaging :-
The air around the food product is modified in such a manner that the nitrogen content increases in it and oxygen contain producers with ultimately slows down the growth of many microorganisms. Some fruits and vegetables are preserved by this method.
Vacuum packing :-
Vacuum packing involves the removal of oxygen which inhibits the growth of aerobic bacteria but does not prevent anaerobes from growing.
Food irradiation :-
It is a rarely used method of preserving food. In this process, ionising radiation is used to destroy microorganisms. Irradiation does not make the food any more radioactive than it is naturally. Irradiated food is used for astronauts and patients processing very weak immune system.