Question

List the various preservatives and method of their preservation

Answer 1

Answer:

Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals.

Traditional methods of preservation include smoking, drying, salting, and fer- mentation, or a combination of these methods may be applied. Other short-term preservation methods used are deep-fat frying and steaming with salt.

Examples of preserved foods include properly packaged refrigerated, frozen, canned, and dried products. Objectives of food preservation: The primary objective of food preservation is to prevent food spoilage until it can be consumed

Answer 2

Various methods of preservation include Refrigeration, Freezing and Sanitization and some preservatives include salt, sugar, vinegar, sodium benzoate, salts of sorbic acid and propionic acid etc.

Refrigeration:

• The existence of numerous food sources might be expanded by stockpiling at temperatures under 4 °C (40 °F).
• Regularly refrigerated food sources incorporate new leafy foods, eggs, dairy items, and meats.
• A few food sources, like tropical natural products (e.g., bananas), are harmed whenever presented to low temperatures.
• Additionally, refrigeration can't work on the nature of rotted food; it can impede decay.

Freezing:

• Freezing and frozen stockpiling give an amazing method for safeguarding the nourishing nature of food sources.
• At subfreezing temperatures, the supplement misfortune is very delayed for the common stockpiling time frame utilized in business exchange.

Sanitization:

• Sanitization is the use of intensity to a food item to obliterate pathogenically (illness-delivering) microorganisms, inactivate decay-causing catalysts, and diminish or annihilate waste microorganisms.
• The generally gentle intensity therapy utilized in the purification cycle causes negligible changes in the tangible and healthful attributes of food sources contrasted with the serious intensity therapies utilized in the disinfection process.
• Liquid food varieties like milk, natural product juices, lagers, wines, and fluid eggs are sanitized utilizing plate-type heat exchangers.

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