Preservation Techniques

 Microbial product- based inhibition is the technique which is used in all food and beverage industry and dairy processing industry. The microbial product-based inhibition involves chilled storage, pasteurization, sterilization, fermented foods. Organic acids are an organic compound with acidic property. Organic acids are used in food preservation because of their effects on bacteria where organic acids can penetrate the bacteria cell wall and disrupt the normal physiology of certain types of bacteria. Organic acids are successful in poultry processing. Sulphur dioxide and sulphites are perhaps the most important inorganic chemical preservatives

 Pulsed electric field processing is used for gentle food preservation, enhancement of mass transfer process like extraction and or drying. Controlled use of microorganism are used in few foods like cheese, wines, beers these micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol. Burial in the ground technique is where products are buried on hot coals and ashes and the heat can kill pathogens, the dry ash can desiccate and earth can block the oxygen and further contamination.

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  • Dehydration and freeze drying
  • Microbial product- based inhibition
  • Organic acids as preservatives
  • Inorganic compounds as preservatives
  • Pulsed electric field processing
  • Controlled use of organism
  • Burial in the ground technique

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