Food Preservation Essay - 1894 Words - StudyMode.
FOOD PRESERVATION 1.0 Definition Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing benign bacteria, or fungi to the.Food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Some of the oldest preservation methods include drying and refrigeration. Modern methods are more sophisticated. Learn about the importance and methods of preservation.Food preservation Men have preserved their foods from ancient times in to keep the results Of harvesting for winter months, for resale, for storage, and for transporting from sea to inland, overseas, or cross- country. To do so, they generally used naturek methods, which are drying, parching and fermenting.
Methods of food preservation. Food can be preserved through different ways. As we had seen earlier, methods of preserving food has evolved over time. The essence of food preservation is to reduce the number of micro organsism or deactivating their growth. This has to be done by either removing water in the food, deactivating the growth by.Food Processing Units in Organized Sector (numbers) Source: Ministry of Food Processing Industries, Annual Report 2003-04. The industry is composed of six key segments-Dairy Product- India is the largest producer of milk in the world. Milk and Milk products contribute to nearly 17 per cent of the total country’s expenditure on food.
Food preservation consists of the application of science-based knowledge through a variety of available technologies and procedures, to prevent deterioration and spoilage of food products and extend their shelf-life, while assuring consumers a product free of pathogenic microorganisms. Shelf-life may be defined as the time it takes a product to decline to an unacceptable level.
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