Respuesta :
A chemical preservative stops items from decomposing. Some preservatives are used to cure wood or metal, while others are applied to food. Food preservation is "the science that deals with the process of preventing food from decaying or spoiling so that it can be stored in a fit condition for future use." Food quality, edibility, and nutritional content are all guaranteed via preservation.
- They are not tainted with harmful substances or dangerous organisms.
- It does not lose its excellent color, texture, taste, or nutritional content.
What are the different methods of Food Preservation?
Drying: The oldest method of food preservation is drying. By using this technique, water activity is reduced, preventing bacterial growth. Drying makes food lighter so it can be transported more readily. Modern drying methods include bed dryers, fluidized bed dryers, freeze drying, shelf dryers, spray drying, commercial food dehydrators, and household ovens, in addition to the traditional methods of using the sun and wind. Examples of dried items using this technique include meat and fruits, apples, apricots, and grapes.
Freezing: Food prepared and frozen is kept in cold storage. Although potatoes can be controlled in dark areas, potato preparations must be frozen.
Smoking: Food is cooked, flavored, and preserved through smoking, which exposes it to wood smoke. Meats and fish are typically smoked because the smoke has antibacterial and antioxidant properties. Assorted smoking techniques are employed, including hot smoking, cold smoking, smoke roasting, and smoke baking. Smoking increases the risk of cancer when used as a preservative.
Vacuum packing creates: By making bottles and bags impermeable, vacuum packing creates a vacuum. Bacteria perish because there is no oxygen in the newly generated vacuum. Typically applied to dry fruit.
Salting and Pickling: Curing, commonly referred to as salting, removes moisture from goods like meat. Pickling is the process of preserving food in a salt solution (brine) or vinegar (acetic acid); in Asia, food is sometimes preserved in oil. At a 20% concentration, salt kills and stops the growth of microorganisms. Pickling can be done in many ways, including chemical pickling and fermentation pickling. To extend the shelf life of commercial pickles, sodium benzoate or EDTA is added.
Sugar: Fruits can be preserved with sugar in syrup form or crystallized form, depending on whether the material to be preserved is boiled in the sugar until it crystallizes, like candied peel and ginger. Another use is for fruit superficially coated in sugar syrup and then glazed. Alcohol and sugar are combined with preserving upscale foods like fruit in brandy.
Lye: Lye, also referred to as sodium hydroxide, makes food alkaline and inhibits the growth of microorganisms.
Canning and bottling: Sealing cooked food in sterile bottles and cans is the definition of canning and bottling. Boiling the container destroys or weakens bacteria. Various amounts of time or space are used for cooking food. The food is more at risk of rotting after the can or bottle has been opened.
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