Question

Give a brief account of development of food preservation to its present status.

Answer 1

Freeze. The colder a food is, the slower its rate of deterioration. ...

Freezing herbs. • Herbs in water can be frozen in ice cube trays. ...

Heat. ...

Boiling to make fruit preserves. ...

Use strong concentrations. ...

Pickling in vinegar. ...

Fermenting alcohol. ...

Exclude air.

Answer 2

Give a brief account of development of food preservation to its present status.

• Dehydration, refrigeration, freezing, controlled atmosphere storage, modified atmosphere packing, vacuum packaging, various forms of heat treatment, UV radiation, ionising radiation, and high hydrostatic pressure are examples of physical methods of food preservation (Farkas, 1997).
• The main goal of food preservation is to stop food from spoiling before it can be eaten. Gardens frequently produce more food than can be consumed before deterioration occurs. Having access to a wide variety of meals all year round is another benefit of food preservation. It is economical.
• Canning, pasteurisation, freezing, irradiation, and the addition of chemicals are examples of contemporary techniques. Modern food preservation has benefited greatly from advancements in packing materials.
• Canning, pasteurisation, freezing, irradiation, and the addition of chemicals are examples of contemporary techniques. Modern food preservation has benefited greatly from advancements in packing materials.
• According to the National Center for Home Food Preservation, Nicolas Appert, a Frenchman, invented canning in the 1790s. He found that heating food in tightly closed glass bottles prevented it from becoming bad.

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