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Food preservation methods - Coggle Diagram
Food preservation methods
Dehydration
Removal of water from food item
Removal of water prevents the growth of microorganisms
Examples: Fruits and vegtables
Adding sugar and salt
Removes water
Examples: Jams, pickles
Adding acetic acid
Dilute acetic acid is vinegar. Adding acetic acid prevents
Examples: pickles, jams
Canning and Bottling
Cooking food, sealing it in sterile cans or jars
Sterilization kills or weakens the microorganisms
Examples: Jams, pickles etc
Pasteurization
Heating the food item to 212 °F followed by immediate cooling
Kills heat resistant microorganisms
Deactivates enzymes
Milk is usually pasteurized
After pasteurization milk must be stored in refrigerator
Refrigeration
Low temperature prevents the growth of microorganisms
Low temperature also deactivates the enzymes
Vacuum Packing
Removal of air from food item before sealing the packet
Reduces the oxygen in the packet which prevents the growth of microorganisms
Examples: Coffee beans, pulses, cereals, nuts etc