Principles of Food Preservation | 73172
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Principles of Food Preservation


Alice Landers*

The surrounding environment and the food itself may induce deterioration of food items through chemical, enzyme, and microbiological activity. In the meanwhile, the recent rise in the world's population requires the stocking and delivery of food supplies from one area to another. During delivery, food goods are beginning to degrade, becoming deteriorating and nutritional qualities are decreasing. This may be resolved by prolonging food product shelf-life, stabilising its quality, retaining its aspect and flavour by means of food storage procedures such as heating, pickling, edible coated, drying, freezing and high-pressure processing. The contemporary preservation method and conventional preservation methods include two kinds of food preservation. Conventional food preservations employ natural food preservatives in the meanwhile. In the meantime, the synthetic preservatives, including sulphites, benzoates, sorbates, etc., might lead to specific health issues for food preservation. In this perspective, it is far safer for humans and the environment for these synthetic conservants to be replaced by natural conservants like as salt, vinegar, sweet, etc. In addition, natural conservants are easy to get, as plant, animal and microbial sources come from these sources.

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