Modern methods of food processing, preservation and storage

By zungu January 11, 2019 Food

Canning: Canning is the process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage. Proper canning techniques stop this spoilage by heating the food for a specific period of time and killing these unwanted microorganisms.

Refrigeration : Refrigeration this method slows the processes of spoilage, but is less effective for foods with high water content. This process cannot kill micro-organisms, nor stop their growth completely, and a failure to realize its limitations causes many cases of food poisoning.

Pasteurization: Pasteurization, a method of heat treatment, is used mainly for milk. By holding the milk at 72°C/162°F for 15 seconds, then cooling it rapidly to 10°C/50°F, all disease-causing bacteria (pathogens) can be destroyed. Less harmful bacteria survive, so the milk will still go sour within a few days.

Dehydration

Dehydration is the process of removing water or moisture from a food product. Food dehydration is safe because water is removed from the food.

Food