'Method of Food Preservation/Part 2/Food Science Guiders'

'Method of Food Preservation Method of Food Preservation/Part 2/Food Science Guiders Method of Food Preservation part 2: Vacuum packing Vacuum packing keeps foods by sucking air out from its packing. Food is thus prevented from spoilage because there is no air. Vacuum packing is commonly used for storing nuts, sliced fish, pickle and dried fruit. Cooling and Freezing: Cooling and freezing are the most common forms of food preservation.  Cooling slows down the action of microorganisms, thus it takes longer to spoil. It allows fruit from different parts of the world to be appear on our supermarket shelves. At freezing temprature microorganisms becomes inactive, thus food cannot spoil when it is frozen. Food like meat, fruit and vegetables are kept in refrigrator. Waxing: Waxing of fruits and vegetables is also common. Apples, oranges , eggplant and tomatoes are dipped into liquid wax to prevent growth of fungi and loss of moisture.   Pasteurization: Pasteurization means heating food to a certain temperature for some time followed by rapid cooling. Heating at such high enough temprature kills most bacteria. However it does not affect the taste and nutritional value of food.     #foodscienceguiders #methodoffoodpreservation' 

Tags: PART 2 , food preservation , Food spoilage , biologyexams4u videos , food preservation objectives , 10 food preservation methods , food spoilage microorganisms , food preservation common methods , food preservation top methods , microbiology food preservation , method of food preservation , food science guiders

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