Food PreservationOpen image in new window
This chapter is in the newly named Aspects of Food Processing section of the text. The chapters covering food additives and food packaging components of the food processing section appear in Chaps. 17 and 18 , respectively.
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Introduction This chapter is in the newly named Aspects of Food Processing section of the text. The chapters covering food additives and food packaging components of the food processing section appear in Chaps. 17 and 18, respectively. The objective of food preservation is to slow down or stop (kill) bacterial spoilage activity that would otherwise exhibit loss of taste, textural quality, or nutritive value of food. Techniques of food preservation include heating, cold refrigeration, freezing, freeze drying, dehydration, concentrating, microwave heating, or other means as discussed in this chapter. For added clarification, and a succinct explanation, the following is utilized. See: Food processing and preservation are two techniques that are used to maintain the quality and freshness of foods. In terms of how they are performed, food processing and preservation are different; food preservation is just part of the entire procedure of processing foods. Food processing mostly involves both packaging and preservation, while food preservation is concerned with the control and elimination of the agents of food spoilage. Additionally, food processing is performed to turn food into something that is more palatable and convenient to eat. There are various methods of food preservation, which include the addition of chemicals, dehydration, and heat processing. . . .
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. . . Food processing and preservation are interrelated, as food is preserved to ensure quality before being packed for processing . . . (http://www. wisegeek.com/what-is-the-difference-between-foodprocessing-and-preservation.htm) (italics added)
Food Preservation Techniques of food preservation may occur by heating (e.g., cooking, mild heat treatment methods such as blanching or pasteurization, severe heat treatment such as canning or bottling), cold refrigeration, freezing, freeze drying, dehydration, concentrating, microwave heating, or other means. These topics appear in this chapter. Use of additives (Chap. 17) may be employed in preservation, namely, preservatives including those used in fermentation, chemical preservation, irradiation (FDA labels this an additive) salt (e.g., salting), sugar, and vinegar (e.g., pickling). As well, preservation may entail packaging (Chap. 18), including modifying or removing oxygen as a preservation technique. In food processing, raw food ingredients are turned into foods that we might more readily eat. Food processing may be achieved in industry or in the home and may be simply referred to as cooking or baking.
V.A. Vaclavik and E.W. Christian, Essentials of Food Science, 4th Edition, Food Science Text Series, DOI 10.1007/978-1-4614-9138-5_16, # Springer Science+Business Media New York 2014
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Storage conditions that foster preservation processes are subject to Food and Drug Administration (FDA) inspection and enforcement. Preservation from microbial, chemical, and physical contamination, as well as enzymatic activity, is necessary for preserving and extending the shelf life (time a product can be stored wit
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