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Many foods cannot be stored as such and need to undergo a treatment or a tech-nique which helps to prevent spoilage. The techniques adopted to preserve the foods are grouped into traditional tech-niques and modern industrial techniques.
Traditional techniques include curing, freezing, boiling, heating, sugaring, pick-ling, canning, smoking, salting and fer-mentation. Modern industrial technique involve pasteurization, vacuum packing, artificial food additives and irradiation.
In this chapter, preservation tech-niques are discussed under the following headings. They are use of low tempera-ture, use of high temperature, dehydra-tion, use of chemical preservatives and preservation by high osmotic pressure.
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