Question

Name the method. Of preserving food

Answer 1

Explanation:

The term food preservation refers to any one of a number of techniques used to prevent food from spoiling. It includes methods such as canning, pickling, drying and freeze-drying, irradiation, pasteurization, smoking, and the addition of chemical additives. Food preservation has become an increasingly important component of the food industry as fewer people eat foods produced on their own lands, and as consumers expect to be able to purchase and consume foods that are out of season.

The vast majority of instances of food spoilage can be attributed to one of two major causes: (1) the attack by pathogens (disease-causing microorganisms) such as bacteria and molds, or (2) oxidation that causes the destruction of essential biochemical compounds and/or the destruction of plant and animal cells. The various methods that have been devised for preserving foods are all designed to reduce or eliminate one or the other (or both) of these causative agents.

For example, a simple and common method of preserving food is by heating it to some minimum temperature. This process prevents or retards spoilage because high temperatures kill or inactivate most kinds of pathogens. The addition of compounds known as BHA and BHT to foods also prevents spoilage in another different way. These compounds are known to act as antioxidants, preventing chemical reactions that cause the oxidation of food that results in its spoilage. Almost all techniques of preservation are designed to extend the life of food by acting in one of these two ways.

The search for methods of food preservation probably can be traced to the dawn of human civilization. People who lived through harsh winters found it necessary to find some means of insuring a food supply during seasons when no fresh fruits and vegetables were available. Evidence for the use of dehydration (drying) as a method of food preservation, for example, goes back at least 5,000 years. Among the most primitive forms of food preservation that are still in use today are such methods as smoking, drying, salting, freezing, and fermenting.

Early humans probably discovered by accident that certain foods exposed to smoke seem to last longer than those that are not. Meats, fish, fowl, and cheese were among such foods. It appears that compounds present in wood smoke have anti-microbial actions that prevent the growth of organisms that cause spoilage. today, the process of smoking has become a sophisticated method of food preservation with both hot and cold forms in use. Hot smoking is used primarily with fresh or frozen foods, while cold smoking is used most often with salted products. The most advantageous conditions for each kind of smoking—air velocity, relative humidity, length of exposure, and salt content, for example—are now generally understood and applied during the smoking process. For example, electrostatic precipitators can be employed to attract smoke particles and improve the penetration of the particles into meat or fish. So many alternative forms of preservation are now available that smoking no longer holds the position of importance it once did with ancient peoples. More frequently, the process is used to add interesting and distinctive flavors to foods

Answer 2

It's a process of treating and handling food , the various methods of food preservation are as follows :

• DRYING
• PRESERVING USING SALTS AND SUGAR
• PRESERVING USING ACETIC ACID
• PESTURISATION
• VACCUM PACKING

THE PRODUCTS WHICH PRESERVE THE FOOD THEY ARE KNOWN AS FOOD PRESERVATIVES.

SALT IS ONE OF THE FOOD PRESERVATIVE

DRYING IS ONE PROCESS.