Documentos de Académico
Documentos de Profesional
Documentos de Cultura
classified as
1. Prevention or delay of microbial decomposition.
2. By killing the microorganisms
3. Prevention or delay of self-decomposition of the food.
4. Prevention of damage by insects, animals,
mechanical causes etc.
juices, beer, soft drinks and wine but is not very popular in
industry because of its cost.
Foods like oils and fats can turn rancid and become unfit to
eat because of oxidation. This can be prevented by addition
of small quantities of chemicals which prevents the
oxidation of the fats. These chemicals are called
antioxidants.
two categories:
1. Bacteriostatic method in which microorganisms are
unable to grow in the food,
2. Bactericidal methods in which most of the
microorganisms present in the food are killed
Bacteriostatic Methods
Dehydration
Addition of salt/sugar
Use of oil and spices
Use of acid
Use of chemical preservatives
Use of low temperatures
Use of acid
Acid conditions inhibit growth of many microorganisms.
FreezeDrying:
In this method, the food is frozen and the water from the
to high temperature.
Boiling
Cooking of rice, vegetables, meat etc. at home is usually
Canning
Canning usually employs temperatures above 100C to