AGRICULTURE MICROBIOLOGY Lecture Notes - Food Preservation, Green Leaves, Syzygium Cumini
Document Summary
A good method of food preservation is one that slows down or prevents altogether the action of the agents of spoilage. Also, during the process of food preservation, the food should not be damaged. In order to achieve this, certain basic methods were applied on different types of foods. For example in earlier days, in very cold weather condition, ice was used to preserve foods. Thus, very low temperature became an efficient method for preventing food spoilage. Let us now list the principles of food preservation: removal of micro-organisms or inactivating them: this is done by removing air, water (moisture), lowering or increasing temperature, increasing the concentration of salt or sugar or acid in foods. If you want to preserve green leafy vegetables, you have to remove the water from the leaves so that micro organisms cannot survive. Control of microorganisms: heat, cold, drying, acids, sugar and salt, oxygen concentration, smoke, radiation, chemicals (preservatives)
