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Publication: IIP Proceedings Year: 2022, Month: November Page No: 245-255, ISSN/ISBN: 978-93-95632-76-8, DOI/Link: https://www.rsquarel.org/assets/docupload/rsl20230BCECE568CB1687.pdf
FOOD PRESERVATION AND STORAGE
Area/Stream: Agriculture Engineering & Food Sciences, Authors: Jaya Kumari, Minali Masih, Tushar V Desale Keywords: Sterilization, Pasteurization, Fermentation, HPP, PEF, Drying, Chilling, Salting, Sugaring. Book Name /series: Futuristic Trends in Agriculture Engineering & Food Sciences, Volume 2, Book 10, Part 4, Chapter 4Publication: IIP Proceedings Year: 2022, Month: November Page No: 245-255, ISSN/ISBN: 978-93-95632-76-8, DOI/Link: https://www.rsquarel.org/assets/docupload/rsl20230BCECE568CB1687.pdf
Abstract:
Food storage and preservation techniques have been practised since ancient times. Traditional methods of food preservation include smoking, sun drying, salting, sugaring, and pickling. The characteristics of food are affected at every stage of handling, processing, storage, and distribution. Therefore, it is important to understand the nature of food, the principles and methods involved, as well as the handling, processing, storage, and distribution procedures. During preservation, food items' nutritional content, texture, and flavour must all be preserved. Food storage involves keeping food in a designated area in accordance with perish ability for a lengthy period of time. This chapter covers a variety of preservation techniques, including freezing, pasteurisation, sterilisation, ionising radiation, heating, cooling, chilling, salting, sugaring, fermentation, and some more contemporary procedures like HPP and PEF. Storage principles, types, and general best practises are all covered.
Cite this: Jaya Kumari, Minali Masih, Tushar V Desale,"FOOD PRESERVATION AND STORAGE", Futuristic Trends in Agriculture Engineering & Food Sciences, Volume 2, Book 10, Part 4, Chapter 4, November, 2022, 245-255, 978-93-95632-76-8, https://www.rsquarel.org/assets/docupload/rsl20230BCECE568CB1687.pdf
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