Food preservation and Food storage

Food preservation is to prevent the growth of microorganisms (such as yeasts), or alternative micro-organisms (although some ways work by introducing benign microorganism or fungi to the food), likewise as retardation the reaction of fats that cause rancidity. Food preservation can also embody processes that inhibit visual deterioration, like the catalyst browning reaction in apples when they're cut throughout food preparation.

Many processes designed to preserve food involve quite one food preservation technique. Conserving fruit by turning it into jam, as an example, involves boiling (to scale back the fruit’s wetness content and to kill microorganism, etc.), sugaring (to forestall their re-growth) and sealing within an airtight jar (to forestall re contamination

  • Modern industrial techniques
  • Storage facilities
  • Commercial food logistics
  • Oil, fat and dry storage

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