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Food preservation, any of a number of methods by which food is kept from spoilage after harvest or slaughter. Such practices date to prehistoric times. Some of the oldest preservation methods include drying and refrigeration.
Dehydration, in food processing, means by which many types of food can be preserved for indefinite periods by extracting moisture, thereby inhibiting the growth of microorganisms. Dehydration is one of the oldest methods of food preservation and was used by prehistoric peoples in sun-drying seeds.
food preservation, Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have also long been used as antiseptics and preservatives.
A common method of food preservation-- using this technique-- is canning, which was developed by the French confectioner Nicolas Appert. In the 1790s, Appert began experimenting with ways to preserve foodstuffs-- succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups.
Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation.
food processing, any of a variety of operations by which raw foodstuffs are made suitable for consumption, cooking, or storage. A brief treatment of food processing follows. For fuller treatment of storage methods, see food preservation.
Food preservation - Sterilization, Canning, Freezing: The time and temperature required for the sterilization of foods are influenced by several factors, including the type of microorganisms found on the food, the size of the container, the acidity or pH of the food, and the method of heating.
Food preservation - Pickling, Fruits, Vegetables: Fresh fruits and vegetables soften after 24 hours in a watery solution and begin a slow, mixed fermentation-putrefaction. The addition of salt suppresses undesirable microbial activity, creating a favourable environment for the desired fermentation.
Meat processing - Preservation, Storage, Safety: Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity.
Food preservation - Packaging, Storage, Shelf-Life: Because packaging helps to control the immediate environment of a food product, it is useful in creating conditions that extend the storage life of a food.