Methods in which fruits and vegetables are preserved
Answers
Answer:There are many methods such as-
1. Salting
2. Drying
3. Oiling
4. Fermenting
Answer:
1. Drying
Drying fruits and vegetables requires removing the water content. As bacteria needs water to survive, the drying process ensures that food doesn’t go bad over time. However, unlike other preservation methods, drying completely changes both the texture and taste of the food. Once food has been successfully dried, it can be stored in ambient conditions.
2. Canning
This relatively simple method of preservation involves sealing food in a sterile, airtight environment. Both cooked and raw food can be successfully canned using heat to sterilize and seal the jar.
3. Pickling
Pickling fruits and vegetables creates an inhospitable environment for bacteria. Potentially dangerous pathogens simply can’t survive the acidity of vinegar, which means food can be kept safe and edible for years.
4. Fermenting
The fermentation process involves converting carbohydrates to alcohol or organic acids. To get the process going, you need to introduce salt, whey or a dedicated starter culture to water – creating the brine solution in which the food will ferment.
5. Freezing
Freezing your summer fruits and vegetables is the easiest and quickest way to ensure they last throughout the winter. However, the process of freezing and thawing can damage softer fruits like strawberries – changing their texture completely. It’s also worth remembering that freezing doesn’t kill all bacteria; many become dormant until defrosted.
6. Oil Packing
The use of vegetable oils to preserve summer fruits and vegetables makes it harder for bacteria to develop — but it also adds a completely different dimension to the flavor. Ideal for preserving tomatoes, eggplants, herbs, onions and olives, oil packing creates anaerobic conditions (basically no air) with the addition of acid, usually vinegar.
7. Salting
The hypertonic properties of salt make it very difficult for bacteria to survive. Organisms die or become deactivated through dehydration, which means food can be stored for long periods in ambient temperatures.
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