Food preser­va­tion meth­ods

Panay News - - MAJOR STORIES -  By Eu­nice D. Depaur,

IN THIS ar­ti­cle, we will learn about food preser­va­tion – par­tic­u­larly can­ning, freez­ing, pick­ling and dry­ing, which is part of the Home Eco­nom­ics com­po­nent of Tech­nol­ogy and Liveli­hood Ed­u­ca­tion (TLE) sub­ject in school.

Food preser­va­tion is to pre­vent the growth of micro­organ­isms (such as yeasts), or other micro­organ­isms (al­though some meth­ods work by in­tro­duc­ing be­nign bac­te­ria or fungi to the food), as well as slow­ing the ox­i­da­tion of fats that cause ran­cid­ity.

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.

Know­ing how to pre­serve food has been essen­tial through­out our his­tory as hu­mans. Con­sider that be­fore the ad­vent of re­frig­er­a­tion, which was orig­i­nally de­vised in the 18th cen­tury, but was not per­fected and wide­spread un­til the 20th cen­tury, most of civ­i­liza­tions had to make do without re­frig­er­a­tion and freez­ing.

Many of these tech­niques are still in place to­day and are used for pre­serv­ing the bounty of pro­duce dur­ing the sum­mer months. Be­low are the most com­mon ways of pre­serv­ing food.

Dry­ing is one and the old­est of meth­ods known for pre­serv­ing food. When you dry food, you ex­pose the food to a tem­per­a­ture that’s high enough to re­move the mois­ture but low enough that it doesn’t cook.

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