JUST PRESERVE AND PROCESS ! J

The images above describes how a food or product is being processed and preserved.

FOOD PRESERVATION

Food preservation is the process of treating and handling food to stop or slow down Food spoilage, loss of quality, edibility or nutritional value and thus allow for longer food storage. Preservation usually involves preventing the growth of bacteria and fungi. Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation. Because of the risk of spoilage, much of our food is processed in some way to increase its availability. A food is considered preserved once it is stabilized with respect to safety and quality. 

Here are some known ways on how to preserve food:

a. Drying

Drying is one of the most ancient food preservation techniques, which reduces water activity sufficiently to prevent bacterial growth.

b. Refrigeration

Refrigeration preserves food by slowing down the growth and reproduction of micro-organisms and the action of enzymes which cause food to rot.

c. Salt

Salting or curing draws moisture from the meat through a process of osmosis. Meat is cured with salt or sugar, or a combination of the two. 

Benefit and Downfalls of Food Preservation

Benefits:                                                                   Downfalls:

    * Food lasts long longer                                        * Taste and texture may change   

    * Variety of preservation methods                       * Fresh food is healthier

    * Confident in ingredients used                               - Food may loose some vitamins 

    * Seasonal food can be enjoyed all year                  -Salting or sugaring can                                                                                                                               decreases nutrition

FOOD PROCESSING

Food processing is the process of changing raw food materials into more readily usable form.

These are its advantages and disadvantages:

Advantages:

1. We get food materials out of season.

2. It prevents spoilage of food stuff.

3. It enables the availability of food material at distant places.

4. Storage period increases.

Disadvantages:

1. Processed food-stuffs often lose nutrients.

2. Milled and polished rice results in loss of iron and vitamin B.

3. In white-flour (Maida), there is loss in weight and nutrients.

4. The original taste changes to some extent.