Importance of food preservation
Food production and supply does not always
tally with the demand or needs of the people. In some places, there is surplus production of food product,
whereas in some other place there is inadequate sup-ply. It is therefore
important to improve and expand facilities for storage and pres-ervation of food to ensure its
availability and acceptability at all times.
·
Increase in shelf life of foods.
·
Availability of seasonal foods
through-out the year.
·
Stability in prices of food as
there will not be a deficit in supply.
·
Good quality
·
Edibility – texture and flavour
·
Retention of nutritive value
·
Retention of original colour of
food.
For the process of preservation, a
preservative (e.g. salt, sugar, vinegar) is needed.
·
By keeping out microorganisms and preventing contamination from
pathogens. It involves apply-ing the strictest rules to minimize the risk of
infection (asepsis).
·
Removal of microorganism through usage of membrane which retains
microorganisms (filtration).
·
By hindering the growth and activity of microorganisms (refrig-eration, dehydration, addition of chemical
preservatives).
·
By killing microorganisms (boiling, irradiation).
·
By destruction or inactivation of enzymes (blanching).
·
By prevention or delay of chemical reactions (anti oxidants).
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