Journal of Food Technology and Preservation

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Perspective - Journal of Food Technology and Preservation (2021) Volume 5, Issue 7

Process involved in food preservation

Arman Rose*

Department of Food Science and Technology, Addis Ababa University, Bishoftu, Ethiopia

Corresponding Author:
Dr. Arman Rose
Department of Food Technology and Preservation
Addis Ababa University
E-mail: [email protected]

Accepted date: 19 July, 2021

Citation: Rose A. Process involved in food preservation. J Food Technol Pres 2021; 5(7):84.

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Food preservation includes food process practices that control the expansion of microorganisms, like yeasts although some ways work by introducing a benign bacterium or fungi to the food, and slow the reaction of fats that causes rancidity. Food preservation may also contain processes that inhibit a visual deterioration, like the accelerator is browning a reaction in apples when they're cut throughout food preparation. By conserving food, a waste product may be reduced and those are vital to decrease production prices and increase the importance of food systems, improve food security and nutrition and contribute towards an environmental property.


Many processes have designed to preserve food involve different kinds of food preservation techniques. Conserving fruit by turning it into jam, for the instance, involves boiling to scale back the fruit's wet content and to kill a bacterium, etc. the sugaring to decrease their re-growth to prevent sealed inside an airtight jar to decrease decontamination. Different food preservation ways have totally different impacts on the standard of the food and food systems. Some ancient ways of conserving food are shown to own a lower energy input and the carbon footprint compared to fashionable ways. Some methods of the food preservation are well known to make carcinogens. The International Agency for an analysis on Cancer of the globe Health Organization classified processed meat, i.e., meat that has undergone the seasoning, curing, fermenting, and a smoking, as carcinogenic to humans. Drying, refrigeration, and fermentation are the oldest forms of preservative methods. Freezing, Canning and Pasteurisation are modern methods of preservation.

Food spoilage is also outlined as any modification that renders food unfit for human consumption. These changes is also caused by numerous factors, may include contamination by microorganisms, infestation by insects, or degradation by endogenous enzymes and additionally, physical and chemical changes, such as tearing of plant or animal tissues or the chemical reaction of sure constituents of food, could promote food spoilage. Foods obtained from plant or animal sources begin to spoil presently once harvest. The enzymes contained within the cells of plant and an animal tissue is also free as a result of any mechanical injury inflicted throughout postharvest handling. These enzymes begin to interrupt down the cellular material. The chemical reactions catalysed by the enzymes resulting as degradation of food quality.


Natural preservatives include rosemary and oregano extract, hops, salt, sugar, vinegar, alcohol, filter and purgative. Ancient preservatives, like benzoate of soda have raised health considerations within the past. Processing preserves the nutrients that are in food. Preservatives help food not lose its colour and quantity. All these preservative techniques are used to keep food safe from contamination and eat healthy and nutritious food. Artificial preservation methods are also involved but artificial preservation methods may lead to heart and chronic diseases and affects the harmonium of the life. Benzoates, Sorbates, Nitrates, Sulphites, Vitamin E, citric acids, vitamin C etc., are some of the best preservatives. Fruits, Vegetables, Almonds, milk, eggs, fresh fish meat like lean chicken are some of the food which has no preservatives.

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