Methods of food preservation

The five basic historical methods of food preservation still in use today comprise desiccation or drying, heating, freezing, fermentation, and chemical preservation (Grierson, 1997). 1. Desiccation. Desiccation (dehydration, or drying) prevents the rotting of meat, the germination of stored grains, and the sprouting of certain vegetables. It also inhibits the growth of micro-organisms, but some of these dormant microorganisms can become dangerous with rehydration of the food. The Chinese and...

References On Preservation And Storage Of Food With Publishing

ALLI I (1993), 'Quality control of MAP products', in Parry R T, Principles and Applications of Modified Atmosphere Packaging of Food, London, Blackie Academic & Professional, an imprint of Chapman & Hall, 101-114. AMANATIDOU A (2001) High oxygen as an additional factor in food preservation, PhD thesis, Wageningen University, The Netherlands. ARANGO H, VAILLANT F, VELEZ C, MILLAN P and REYNES M (1999), 'Evaluation of post-harvest performance of naranjilla (Solanum quitoense Lam.) fruits...