Food Preservation


Food Preservation is very important thing and it can be defined as a process as the science which deals with the process of prevention of decay or spoilage of food thus allowing it to be stored in a fit condition for future use. 
Food preservation is the process of treating and handling food in such a way as to stop spoilage, to prevent food borne illnesses while maintaining nutritional value, density,texture and flavour. Preservation usually involves preventing the growth of bacteria, fungi and other micro organisms. Its taken as an inherently hopeful action of taking the edible abundance of one season and extending its useful lifespan into the future. Common methods applied to preserve food are drying, spray drying, freezing, canning, preserving in syrup, sugar crystallization, food irradiation, adding preservatives or inserting gases. 


There are different kinds of food preservatives. They are shown as Benzoates - such as Sodium Benzoate, Benzoic acid, Sorbates -  such as Sodium Sorbate, Potassium Sorbate, Nitrites - such as Sodium Nitrite and Sulphite - such as Sulphur Dioxide.   
Certain methods of preserving food not only help to preserve food but also add flavour. They are pickling, salting, smoking, preserving in syrup or alcohol/ sugar crystallization and curing.  Drying is the oldest method and the great way of preserving herbs, fruits, vegetables and meats. For removing moisture people have used the sun and the nature as a preservation technique. In 1795 by a French chemist the canning technique was developed. It's a popular way of preserving vegetables, fruits and meats. Both cans and glass jars are used for canning and it's very suitable. 

Drying Method

Drying Method

Drying Method


Freezing system was used in the olden days from their neighboring hills people would carry ice down. 
Cooling and Freezing


Cooling and Freezing

Cooling and Freezing




At the present world we can see the same method using like electric freezing system to preserve our food.  By removing the moisture and creating an environment unsuitable for microbial growth food can be preserved by salting. 
Salting

Salting

As another ancient technique we can have look at the fermenting system. In the fermentation process the bacteria and yeast used. Food falls victims to the forces of nature, namely bacteria, yeast and fungus and begin to degrade without intervention. By nature Food is perishable.