What are the different types of food protection technology?

Maintaining food fresh and safe from microorganisms has been a challenge since the beginning of human civilization. Advances in food protection technology have allowed people to keep food in their refrigerators and submarines for a long period of time without creeping. Some preservation techniques such as salting and pickling have existed for centuries, while newer progress such as preservation, freezing and vacuum packaging has only existed from the industrial revolution. Organic and chemical preservatives are often added to food during these processes to help extend the life and maintain the original taste and texture.

Before developing modern technologies, people used basic preservative technology to avoid spoiling food during winter or long voyage. Salting or curing, sometimes in combination with smoking, were used to stop the growth of harmful bacteria on meat cuts. The cure of salt is still used to maintain pork meat products such as ham. Techniques for pickling or brining use sollenOu water and vinegar to make vegetables, fruits and meat deteriorate.

Dehydration is another early type of food preservation technology that is still used in modern times. Traditional drying relied on natural sunlight and wind to remove moisture from food and prevent bacteria in development. Modern dehydration uses heaters and fans to speed up the process and expand technology to different types of food.

Canning was developed in the first half of the 19th century and has since been used to extend the durability of various food products. This food protection technology remains an important method of spoiling all kinds of spoiling. Preservation can be done in the home to help maintain production in winter or on a larger scale in a production facility known as Canners. During preservation of the process, food is cooked to destroy any harmful bacteria and then be sealIt is not in an airtight container to avoid bad. Proper sealed cans can maintain safe food for consumption for several months or years.

Electricity development has enabled new food protection technology to develop and spread in industrial areas. Frozen and cooling allows food industry to sell consumers a range of food ready -made products and allows consumers to maintain fresh food and residues for a longer period of time. Many meat, vegetables and fruits can be frozen in a certain form and maintain a large part of your taste and texture.

Vacuum packaging is a relatively recent food protection technology that includes sealing the food item and then drawing residual air in the package. Harmful bacteria need oxygen growth, so the vacuum helps keep food fresh for a longer period of time. Vacuum packages can also be combined with other techniques or preservatives for further extension of durability.