Food and Beverages

Food & Beverages Preservation

The term food preservation refers to a number of techniques used to prevent food from spoiling. Food preservation prevents the growth of harmful microorganisms, as well as slowing the oxidation of fats that cause rancidity. Food preservation incorporates processes that inhibit food deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation.

•             Traditional techniques

Curing

Cooling

Freezing

Boiling

Heating

Sugaring

Pickling

Lye

Canning

Jellying

Jugging

Burial

Confit

Fermentation

•             Modern industrial techniques

Pasteurization

Vacuum packing

Freeze drying

Artificial food additives

Irradiation

Pulsed electric field electroporation

Modified atmosphere

Nonthermal plasma

High-pressure food preservation

Biopreservation

Hurdle technology