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Preservation - Coggle Diagram
Preservation
Chilling
he objective of cooling and chilling is to reduce the rate of biochemical and microbiological changes in foods, to extend the shelf-life of fresh and processed food
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Pickling
the process of preserving edible products in an acid solution, usually vinegar, or in salt solution (brine)
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Canning
the process of placing foods in jars or cans and heating properly to a specified temperature, is a way to preserve many different foods. The high heat destroys microorganisms and inactivates enzymes to preserve the safety and quality of the food
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Freezing
a food preservation process based on exposing food to temperatures below its freezing point, a point at which the state of matter changes and the properties of the product are altered, turning it into ice and solidifying all the water or moisture contained in the food
Vacuum packing
a packaging process that preserves food for longer by creating a vacuum that removes the air before sealing, preventing the growth of micro-organisms.