Food Preservation

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Food preservation is a method to protect food from spoilage caused by microorganisms, enzymes, and environmental factors. It helps extend shelf life and maintain the quality, safety, and nutritional v…

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Food spoils due to the growth of microorganisms like bacteria, yeast, and molds, which break down nutrients. Enzymatic reactions, exposure to air, moisture, and temperature also contribute to spoilage…

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Low temperature slows down microbial growth and enzyme activity. Refrigeration (0–4°C) slows spoilage, while freezing (-18°C or lower) stops most microbial activity and preserves food for longer perio…

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Freezing cooked rice stops microbial growth and enzyme activity. However, if not cooled quickly before freezing, bacteria like Bacillus cereus can grow and cause food poisoning. Always cool rice rapid…

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Pasteurization uses mild heat (e.g., 71.5°C for 15 seconds) to kill harmful microorganisms in liquid foods like milk without boiling. It preserves taste and nutrition while making food safer. Pasteuri…

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UHT (Ultra High Temperature) milk is heated to 135°C for 1–2 seconds, killing nearly all microbes. When sealed in sterile packaging, it remains safe without refrigeration for up to 3 months.

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Blanching is briefly boiling vegetables (in water or steam) before freezing. It stops enzyme activity that causes loss of color, flavor, and texture during storage. It also cleans the surface and soft…

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Drying removes water from food, which microorganisms need to grow. Without moisture, bacteria, yeast, and molds cannot survive, so dried foods like raisins, papad, and fish last longer.