Preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), and other micro-organisms.
Method | How does it work? | Example of method: |
Drying (e.g. freeze-drying, spray-drying, sun-drying) | Drying essentially dehydrates or removes the moisture from the food and this simple meet inhibits the growth of bacteria, mould and yeast. It slows down the enzyme work without deactivating them. | Sun-Dried tomatoes Fruits(apricots, Raisins) |
Freezing/ refrigerate | In the case of refrigeration, the idea is to slow bacterial action to a crawl so that it takes food much perennial (perhaps a week or two, rather than half a day) to spoil. In the case of freezing, the idea is to stop bacterial action altogether. Frozen bacteria are completely still. | meats fruit (generally goes maudlin when frozen) vegetables beverages |
Canning | In drive outning, you boil the food in the can to pop up all the bacteria and seal the can to prevent whatever new bacteria from getting in. Since the food in the can is completely sterile, it does not spoil.
Once you open the can, bacteria draw in and begin attacking the food, so you have to refrigerate the table of contents after opening. | Tinned peaches Plum Tomatoes Honey Tuna |
Dehydrating | Since some bacteria die or become completely inactive when dried, dried foods kept in air-tight containers can pass away quite a long time. | powderise milk Powdered soups and sauces Pasta Instant Rice |
Freeze-Drying | Freeze-drying is a special form of drying that removes all moisture and tends to have slight of an effect on a foods taste than normal dehydration does. In freeze-drying, food is frozen and placed in a strong vacuum. The water in the food then sublimates (it turns straight...If you lack to get a full essay, order it on our website: Orderessay
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