preserve

food
how
fermentation
1.
Fermentation is often referred to as living
culture food, and this is the method of
food preservation that has been around
the longest. The science of fermentation is 2.
called zymology, and it involves a chemical Pasteurization
change in food that uses organic acids to
change microorganisms under anaerobic

conditions. Anaerobic conditions occur Pasteurization, the term given to heat

without the presence of oxygen. This processes typically in the range 60-80 °C
environment encourages a microbial and applied for up to a few minutes, is
conversion of sugars and starches into used for two purposes. First is the
alcohol, a natural preservative. elimination of a specific pathogen or
pathogens associated with a productThe
second reason for pasteurizing a product is
to eliminate a large proportion of potential
spoilage organisms, thus extending its

3. concentration
shelf-life. This is normally the objective
when acidic products such as beers, fruit
juices, pickles, and sauces are pasteurized
.
Adding sugar is a commonly used method
of preserving fruits
In addition to the fruit, ginger also can be
stored by this method (Ginger preserve)
Candied peel is made by immersing lime or
orange peel in a concentrated sugar
solution.
Fruits can be preserved as jam, or cordials sterilization
by adding concentrated sugar to the
prepared juice
4.
Sterilization is a process that destroys
microorganisms, pathogens, and spores
in food. Sterilization can be done in two
Dehydration ways as thermal processing and non-
5. thermal processing. Thermal methods
are widely used in the food industry.
Dehydration, in food processing, means by which Here, wet, or dry heat is used to destroy
many types of food can be preserved for indefinite microorganisms.
periods by extracting the moisture, thereby inhibiting
the growth of microorganisms. Dehydration is one of
the oldest methods of food preservation and was
used by prehistoric peoples in sun-drying seeds.

refrigeration
6.
The term ''refrigeration" refers to a technique th
absorbs heat at a low temperature and produce
a temperature that is lower than the ambient

7. Smoking
Smoking is used to prolong the shelf-life of perishable food.
This effect is achieved through the exposure of the food
from burning plant materials such as wood to smoke. The
temperature by expelling heat to the ambient
temperature at an elevated temperature. The
most common areas of refrigeration applicatio
include the preservation and storage of food,
medicine, artificial ice rinks, and air conditioning
The household refrigerator works on the vapo

meats and fish that have undergone curing are most compression refrigeration system based on th
commonly subjected to this method of preservation. Also vapor compression refrigeration cycle
smoked are fruits and vegetables such as paprika, cheeses,
spices, and ingredients for making drinks such as malt and
tea leaves, but mostly for cooking or flavoring. .

done by:sabieshan