Biology, asked by binodkumargaya2000, 8 months ago

> Explain different methods of food preservation​

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Answered by jv1980jv
1

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Answered by smee26
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Explanation:

Food preservation is the techniques to prevent food spoilage, food poisoning, food infection and preventing microbial contamination in the food. Objectives: To prevent and to remove microbial contamination. To inhibit microbial growth. To kill contaminating pathogens. To minimize food spoilage, food infection and food poisoning.

Methods of Food Preservation

1. Pickling

• Food preserved in vinegar.

• Preserves meat, vegetables due to the action of acetic acid which prevents microbial growth

2. Salting

• Food preserved in salt such as fish, meat

• Salt prevent microbial growth

3. Smoking

• Smoking of fish and meat prevent spoilage by dehydration

• The wood smoke contains large number of compounds, which are anti microbial and slow rancidification of animal fats.

4. Canning

• It is a method of preserving food in which the food contents are processed and sealed in an airtight container at high temperature.

• Nicholas Appert-father of canning

• Food products such as meat, fish, fruits, vegetables

5. Bottling

• It is a method of preserving food in which the food contents are processed and sealed in airtight bottles at high temperature.

Liquid foods like milk, wine etc.

6. Pasteurization

• It is the process of heating milk below boiling point (or any liquid or a food) to kill pathogenic bacteria to make the food safe to eat.

• Stops fermentation

• Named after Pasteur who introduced the technique

2 methods

a) Holding method: Milk kept for 30 min at low temperature 62.80C. Also called low temperature holding method (LTH)

b) Flash method: Milk kept for 15 sec at high temperature 71.70C. Also called high temperature short time method (HTST)

7. Refrigeration

• Keeping food at low temperatures or cold

• Remain unspoiled in refrigerator @ 40C

• Freezer temperature should be -180C

• Deep freezers @ -600C are good for storing meat and fish

8. Sterilization

• To remove microbes from food

• Milk sterilized by boiling at 100 0C

9. Dehydration

• The process of removal of water from food.

• Simplest and cheapest method

• Prevent microbial growth due to lack of water

• Fish, fruits etc can be stored

10. Lyophilization

• Rapid freezing and dehydration of frozen product under vacuum.

• Useful for storing, transporting and preserving food and bacterial culture

11. Chemical additives

• Food additives are substances added to food to preserve flavor or enhance its taste and appearance or prevent spoilage

• Chemical additives inhibit microbial growth

• Acetic acid, lactic acid, benzoic acid used legally to preserve food

• Nitrates and nitrites preserve meat colour

12. Radiation

• UV rays, beta rays, gamma rays widely used in food preservation. • Control and prevents microbial growth

• Also called as cold sterilization

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