![types of food processing methods types of food processing methods](https://media.springernature.com/original/springer-static/image/chp%3A10.1007%2F978-3-319-25020-5_1/MediaObjects/105011_2_En_1_Fig7_HTML.gif)
Pasteurization: Pasteurization is a simple and mild heat treatment given for various packaged and non-packaged foods (such as milk and fruit juice) that kill most microorganisms. Sterilization is a simple process that removes all the bacteria, fungi, yeasts, moulds, etc., from contamination and allows storage of food at ambient temperature, thus increasing the shelf life of food.ġ2. Sterilization: Sterilization is of various types such as steam sterilization, flash sterilization, low-temperature sterilization, etc. The basic methodology of lyophilization is to remove the water or wet content from the foodstuff.ġ1. It is an important method of storing biological, pharmaceutical and foods. Lyophilization: Freeze-drying is also known as lyophilization. Ionizing radiations such as gamma rays can be used to preserve certain types of vegetables, fruits, and spices, according to state and U.S. This short-wavelength light has been used in the cold storage units of meat processing plants. Radiations: Ultraviolet radiation is high for decreasing surface contamination on various foods. Fruits are typically preserved as jelly, preserves or fruit preserves, and therefore the gelling agent is cellulose that’s naturally found in fruit. Jellying: It is the strategy of protective food by preparation in an exceedingly material that solidifies to make a gel. Once the will or bottle is opened, the food is once more in danger of spoilage.Ĩ. Foods are cooked for numerous lengths of time. The instrumentality is cooked, and this kills or weakens microorganisms. Canning and bottling: During this methodology, the waterproofing broiled food in sterile bottles and cans. Meat and fruits like apples, apricots and grapes square measure some samples of drying with this methodology.ħ. Sun and wind square measure each used for drying as well as advanced applications like bed dryers, fluidized bed dryers, freeze-drying, shelf dryers, spray drying and commercial food dehydrators and household ovens. Drying decreases weight, so foods can be carried easily from one place to another. This methodology decreases water activity that stops bacterial growth. Drying: It is the ancient practice of food preservation. What are the Methods of Food Preservation?ġ. To minimize food spoilage, food infection and food poisoning. To prevent and remove microbial contamination.Ĥ. Spoilage causes changes in organoleptic quality (smell, touch, taste, sight), nutritional value, and food safety. The changes occurred due to physical (freezing, burning, drying), chemical, biological and environmental factors.ĥ. Oxidation by air causes rancidity or colour changes.Ĥ. Autolysis : Enzymes are proteins found in all plants and animals.ģ. Growth of microorganisms like bacteria, fungus etc., or insects.Ģ.
![types of food processing methods types of food processing methods](https://agriculture.ny.gov/sites/g/files/oee1031/files/media/2019/04/licensing-hero.jpg)
Define Food Preservation – Reasons for Food Spoilageġ. The major bacteria related to food poisoning are Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Campylobacter, and Listeria monocytogenes. Food spoilage is simply defined as the original nutritional value, texture, flavour, odour or colour of the food that is damaged or changed so that the food becomes harmful to people and unsuitable to eat. Learn Exam Concepts on Embibe What is Food Spoilage?įoods can be of plant or animal origin and it contains moisture, protein, lipid, carbohydrate, minerals, and other organic substances which are consumed for nutritional purposes. Therefore, foods are required to be preserved to stop or slow down food spoilage and longer food storage. What is Food Preservation?įood can undergo spoilage due to various factors, including contamination by microorganisms, infestation by insects, degradation by endogenous enzymes (those present naturally in the food) physical and chemical changes, such as the tearing of plant or animal tissues or the oxidation of certain constituents of food, may promote food spoilage that renders food unfit for human consumption. Food preservation, on the other hand, is done to keep food fresh for a longer period of time. We are thus protecting it from any infection caused by them. We store and protect the food after it is made by covering the rice and curry with lids to keep flies and other insects away.
![types of food processing methods types of food processing methods](https://image.slidesharecdn.com/foodprocessing-150215083424-conversion-gate01/95/techniques-in-food-processing-28-638.jpg)
Continue reading to learn about food preservation and the various methods of food preservation.įood preservation is one method of protecting food from microbial growth. To avoid this, food must be preserved in a variety of ways. Food that is unhealthy or spoiled is the leading cause of disease in humans. Food Preservation: Food provides energy to all of us.