Food preservation

Preserved food

Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems and improve food security and nutrition. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).

Dependencies

• Food
  • Food preservation

See also

• Canning
• Pot-in-pot refrigerator
• Refrigeration

References

This article uses material from the Wikipedia article Food, which is released under the Creative Commons Attribution-ShareAlike 3.0 Unported License (view authors).

This article uses material from the Wikipedia article Human_food, which is released under the Creative Commons Attribution-ShareAlike 3.0 Unported License (view authors).