Food Storage and Preservation
Food preservation is the process in which the fresh food materials are given a suitable physical or chemical treatment to stop their wastage or spoilage and to retain their nutritive value for long periods. Preservation mainly inhibits the growth of microorganisms, fungi, and other Bacteria. It also includes processes to check the oxidation of fats which causes Rancidification and to stop natural ageing and staining. A number of preservation methods include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only support to preserve food, but also add flavour, include pickling, salting, smoking, preserving in sugar syrup and curing.
Related Conference of Food Storage and Preservation
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