मराठी
Tamil Nadu Board of Secondary EducationSSLC (English Medium) Class 5
पाठ्यपुस्तक उत्तरे३९९२
संकल्पना स्पष्टीकरण१४४
अभ्यासक्रम

Methods of Food Preservation

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  • Methods of Food Preservation
  • Methods of Food Protection

Methods of Food Preservation:

Food preservation means keeping food fresh and safe to eat for a longer time by using special methods.

Method of Preservation Process Examples Reason for Its Functioning
Drying Removing water from food Grains, raisins, dried vegetables Microorganisms need water to grow. Drying removes water, preventing spoilage.
Freezing or Cooling Keeping food cold in a fridge or freezer Milk, vegetables, meat, ice cream Cold temperatures slow down the growth of microorganisms.
Boiling Heating food to high temperatures Milk, soups Boiling kills harmful germs, making food safe and slowing spoilage.
Canning Sealing food in airtight containers after heating Canned fruits, vegetables, and soups Heating kills germs, and airtight containers prevent new germs from entering.
Pickling Soaking food in vinegar or salt Pickled cucumbers, mangoes, and onions Vinegar and salt create an environment where germs cannot grow.
Salting Adding salt to draw out moisture Preserved fish, meat, and vegetables Salt removes water, making it difficult for microorganisms to grow.
Sugar Preservation Using sugar to preserve food (making jams or jellies) Strawberry jam, mango jelly Sugar absorbs water, preventing the growth of microorganisms.
Pasteurization Heating liquids to a specific temperature Milk, fruit juices Kills harmful germs without changing the taste, keeping liquids safe.
Vacuum Sealing Removing air from food packaging before sealing Packaged meats, snacks Microorganisms need air to grow, so removing air prevents spoilage.

 

Methods of Food Protection

1. Use of preservatives

  • Natural preservatives: salt, sugar, and oil are used to preserve foods like pickles, jams, and murabba.
  • Chemical Preservatives: Vinegar, citric acid, and sodium benzoate are used to preserve sauces, jellies, and packaged foods for longer periods.

2. Pasteurisation: In this method, milk or similar foods are heated to a high temperature (e.g., milk at 80°C for 15 minutes) and quickly cooled. This kills harmful microbes and extends the shelf life.

3. Irradiation: Food is exposed to radiation (like X-rays or gamma rays) to kill microbes and insects. It slows down ripening in fruits and reduces sprouting in potatoes and onions, extending their shelf life.

4. Use of Insecticides: Spraying insecticides like Malathion on bags of grains protects them from pests.

5. Smoking: Food is preserved using smoke. Aluminium phosphide is often used to preserve food with this method.

6. Freezing: By lowering the temperature, the biological and chemical reactions in food slow down, helping the food stay fresh longer. This is why refrigerators are used.

7. Use of Inert Gas: Nitrogen gas is added to airtight packets of snacks like potato chips to prevent fungus and insects from spoiling the food.

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