Food Preservation
Authors: Palshikar L. S., Gawali A. S.

A good method of food preservation is one that slows down or prevents altogether the action of the agents of spoilage without damaging food. Certain methods can be applied to acieve this preservation. Food can be preserved by three different principles

1. Removal of micro-organisms or inactivating them:
This is done by removing air, water (moisture), lowering or increasing temperature, increasing the concentration of salt or sugar or acid in foods. Preservation of green leafy vegetables by removal of water from the leaves so that micro organisms cannot survive

2. Inactivating enzymes:
Enzymes found in foods can be inactivated by changing their conditions such as temperature and moisture, when you preserve peas, one of the methods of preservations is to put them for a few minutes in boiling water. This method also known as blanching inactivates enzymes and thus, helps in preserving the food.

3. Removal of insects, worms and rats:
By storing foods in dry, air tight containers the insects, worms or rats are prevented from destroying it.

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About Author / Additional Info:
I am currently working as Assistant Professor at K. K. Wagh College of Agricultural Biotechnology, Nashik