Food preservation consists of processes which prevent the development of microorganisms in food, slow the oxidation of fats and prohibit the product visual deterioration.
Different are the methodologies adopted to preserve food. Nowadays traditional methods are still used; however, they have a lower energy input and carbon footprint compared to modern methodologies.
The origins of modern techniques and methodologies for food preservation date back to the Industrial Revolution. These methods include curing, cooling, freezing, boiling, heating, sugaring, pickling, lye, canning, jellying, jugging, burial, and fermentation.
Nevertheless, over the years, new food preservation methods have been created in research laboratories and used for commercial purposes.
These modern techniques comprise pasteurization, vacuum packing, artificial food additives, irradiation, pulsed electric field electroporation, modified atmosphere, non-thermal plasma, high-pressure food preservation, biopreservation, and hurdle technology.
Freezing is one of the most common techniques used to preserve food. If done correctly, the freezing process allows individuals to keep food with a high-quality or maximum nutritional value. During the freezing process, different are the chemical and textural changes within the product. Furthermore, with this process, not all the microorganisms are destroyed. Therefore, it is important to inspect any frozen product before eating it.
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