METHODS OF FOOD PRESERVATION

 METHODS OF FOOD PRESERVATION

The chief methods of food preservation are as follows:

1. Asepsis, or keeping out microorganisms.

2. Removal of microorganisms.

3. Maintenance of anaerobic conditions,

e.g., in a sealed, evacuated container.

4. Use of high temperatures.

5. Use of low temperatures.

6. Drying; this includes the tying up of water by solutes, hydrophilic colloids etc

7. Use of chemical preservatives, either developed by microorganisms or added.

8. Irradiation.

9. Mechanical destruction of microorganisms,

e.g., by grinding, high pressures, etc. (not used industrially)

10. Modified Atmosphere.

11.Combinations of two or more of the above methods