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.