Question

how do you appreciate the process of different preservation methods used to preserve food​

Answer 1

Answer:

Preservation of food is an essential way to prevent the food from getting spoiled and wasted. There are different methods and techniques to help stop this wastage:-

1. Sterilization

This process includes:

• removal of germs which can make a person ill
• destroying of microbes that can transmit diseases

In this method, heating is used. For example, to sterilize milk, it is to be heated at a high temperature to get rid of the microbes.

2. Canning

In this process, the food is stored and sealed in containers and heated to a high temperature to kill the microbes. This method is mostly used on fish and meat.

3. Dehydration

Dehydration is a very useful method that involves the removal of water from food which further prevents the wastage of food by water. It destroys the moisture in the food. Microbes in vegetables and fruits are removed mostly by this process.

4. Sugaring

This method is very important since it also helps in desiccating. It reduces moisture and water and helps remove the growth of microbes, thus preventing the spoilage of food.

All these methods help to protect food from getting contaminated and spoiled. If these preservation methods were not there, a whole lot of food could be wasted. Therefore, even if these methods don't seem easy to perform, we must keep in mind to always preserve food.

Answer 2

Question:

How do you appreciate the process of different preservation methods used to preserve food​?

Answer:

What is Preservation?

The process of reducing food spoilage by using preventive measures is called food preservation.

What does food spoilage mean ?

• Food spoilage means the  change in color, flavor, taste, texture and nutritional value of a food and gets spoiled due to factors such as microbes ,temperature etc.

• Spoilage is the process in which food degrades so much that the food gets spoiled and cannot be eaten by the human beings.

Refrigeration: The microorganisms do not survive in low temperature areas. So some food such as vegetables ,eggs and fruits are preserved in low temperature areas such as refrigerators so that the germs or microorganisms cannot affect  spoil them .

Drying: Microorganisms such as mold, yeasts and bacteria require enough moisture to survive on food materials .So the food items such as beans, peas, vegetables, pasta, and rice are dried or dehydrated to remove moisture from them and the mold ,yeasts or bacteria do not affect them.

Canning: It is a process in which the air is removed from the food and air tight cans are used such that there will be no space for the microbes to enter and since they the air is removed from the food there will be less chances for the microbes to grow on it.

Adding sugar and salt : The microbes cannot live in excessive salty environment so we can add salt to the food to preserve it for long periods of time.

When concentrated sugar solution  is added to food materials water is removed out from the cells of the food so that the microbes do not survive due to the lack of water from the food materials

Advantages and Disadvantages of Food Preservation :

Advantages of food preservation:

1)Microbes are controlled from spoiling and affecting the food items, this helps us to get save food.

2)Through the use of chemical preservatives there will be no loss of nutrients.

3)Radiation extends the life of strawberries and mushrooms.

4)Refrigeration slows the  multiplication of micro organisms.

5)These methods help us in reducing the wastage of food

Disadvantages of food preservation:

1) In the process of preservation we use salt and sugar, and excessive use of salts and sugars effects the health and causes health problems.

2)In the process of refrigeration there are loss of nutrients from time to time.

3)In the process of canning water-soluble nutrients can be lost into liquid in can.

4)We also use chemical preservatives for storing the food but there some people who are sensitive to some chemical preservatives.

5)In high heating processes such as pasteurization there is loss of heat-sensitive nutrients.

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