Food Preservation Essay

Men involve preserved their foods from ancient times in order to keep the results of harvesting for overwinter months, for resale, for storage, and for transporting from sea to inland, overseas, or cross-country. To do so, they mostly utilize natures methods, which ar drying, parching and fermenting. Parching is the most natural method, but for galore(postnominal) thousands of years, others have likewise been use. Direct tempestuousness of liquids, usually by the introduction of yeast, has non only preserved liquids but also enhanced their quality, the same of course applying to salting. roll of tobacco has preserved, and sometimes improved both lean and meat. Hickory wood is generally used for the fires, and natural juices argon contained by a slight coating of wood creosote. It was not until recently that the causes of rottenness were understood, these being the contradictions of bacterium, m sometime(a)s, yeasts and micro-organisms. few fermentation and molds ar, of course, necessary in the issue of food and drink molds, for example, being used in cheese-making.But the real find in preservation against the causes of rottenness came, when it was learnt how to overlay with the micro-organisms present in all foods and drinks, and which react chemically over a decimal point to produce unpalatable or baneful food or drink. There are three basic methods. Firstly, food whitethorn be preserved by temperature reduction or freezing, to a very funky temperature when long-term preservation is required.This was originally do by packing in a mixture of salt and ice today, frosty storage is big business and infrigidation is a highly-developed science. Dehydration may be bracketed with this method, as the principle elusive is the same, namely to suspend the operation of bacterium which requires normal temperatures for chemical reaction. This is why reconstituted testicle cannot against dehydrated, and melted ice-cream refrozen. The second method o f wipeout is by heat- soures, which terminate all the bacteria present in food and drink.This process is used out front canning foods in hermetically-sealed containers, with child(p) care being taken not to allow the foods or drink s to become re-infested after cooling and before canning. The third method is to preserve by the addition of chemicals, which control or destroy bacteria. This is merely a follow-up of the old systems of salting, smoking and candling. Eventually, the method of cold sterilization is expected to supersede most of the others this amounts to exposing the food-stuffs to ionizing radiation. nowadays more than mere food-preservation is sought-after(a) by the consumer, and for this reason, processes are becoming more and more sophisticated. Quality, economy and convenience are sought by modern man particularly modern woman convenience is important, the ready-cooked meal is popular, while, in Western, or Westernized communities, goods do not sell easily if they lack color, a good appearance, natural flavor, the right texture, and are free from defects.