Food Preservation

Food Preservation | Food Science | Food preservation is the action of keeping and maintaining a food so that it can be eaten at a later date. Often canned foods are preserved so they can last on the store shelves longer. Food preservation is a process by which certain foods like fruits and vegetables are prevented from getting spoilt for a long period of time. The colour, taste and nutritive value of the food is also preserved. Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, edibility or nutritional value) and thus allow for longer storage.

Food preservation usually involves preventing the growth of bacteria, yeasts, fungi and other microorganisms (although some methods work by introducing benign bacteria or fungi for food), and slows the oxidation of fats which causes rancidity. Food preservation may also include processes that inhibit a visual impairment that can occur during food preparation, such as the enzymatic reaction of browning of apples after they are cut.

ManyProcesses engineered for preserving food involves a number of methods of food preservation. The preservation of fruit, making jam, for example, is to boil (to reduce the moisture content of the fruit to kill bacteria, yeast, etc.), sugar (to prevent re-growth) and seal an airtight container (to avoid contamination). There are many traditional methods of food preservation which limit inputs of energy and carbon footprint.

Maintaining or creating nutritional value, texture and taste is an important aspect of food preservation, while historically some methods radically changed the character of the food being preserved. In many cases these changes have now come to be perceived as desirable qualities - onions, cheese, yogurt and pickled are common examples.

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Food Sciences: Auto Gas Permeability Testing in Fruit and Vegetable Preservation

Food Sciences: Auto Gas Permeability Testing in Fruit and Vegetable Preservation - Abstract: This article briefs on the methods and mechanisms of preservation and storage for fruits and vegetables, and presents a detail introduction about how to obtain the accurate permeability data of preservative film under lower temperature storage environment.

People often focus their attentions on the guarantee period when buying food. Guarantee period is a term used for the safety of food. Food within this period can be eaten safely. However, with the improvement of living standard, people began to pay close attention to the freshness of food. Therefore, the concept of food preservation came into being. Food preservation, which has a higher requirement than quality guarantee, refers to that on the basis of safety insurance, the nutrition, color, texture and flavor can also be guaranteed.

Summary: Plastic wrap is one of the commonly used methods in fruits and vegetable preservation. And it is always used combining with low temperature storage. Therefore, obtain the permeability data of plastic wrap under low temperature is very important to the research of preservative mechanism and effect.

Author: Labthink Instruments Co.,Ltd.

Keywords: preservation of fruit and vegetable, low temperature, permeability, data fitting