Essential Concepts in Nutrition, Health, and Food Science
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Food Preservation Techniques
Traditional Preservation Methods (TT)
- Curing: Addition of salt to preserve food.
- Cooling: A process of removing heat to slow spoilage.
- Heating: Heating food to temperatures sufficient to kill microorganisms.
- Canning: Cooking food and sealing it in sterilized cans.
- Fermentation: The process of converting carbohydrates to alcohol or organic acids using microorganisms.
Industrial and Modern Techniques (MIT)
- Pasteurization: A process that kills microorganisms in food and drink using high temperatures.
- Vacuum Packing: A method of packaging that removes air from the package prior to sealing.
- Artificial Food Additives: Substances added to products to prevent decomposition.
- Biopreservation: The use of natural or controlled microorganisms