Conventional Techniques of Food Preservation

Abstract

Conventional methods of food preservation play an important role in preserving food for extended periods. These methods include drying, which lowers the moisture level so that the growth of microbes is limited; canning, where food is sealed and heat-processed then packed in hermetically sealed jars; and pickling, where the preservation of food is done in vinegar or fermented liquids. Salting and curing lower the moistness of the food, so restricting microbial growth. Smoking, either cold or hot, is a way of dehydrating and chemically preserving food while adding flavor. Fermentation includes the active use of beneficial microbes to enable the long-term storage of food along with the improvement of flavor. Refrigeration and freezing slow spoilage due to less enzyme and microbial activity th