Preservation and Packaging
Food preservation is the process of treating and handling food to stop or slow down food spoilage, loss of quality, edibility or nutritional value and allows food to be stored away for long periods of time.
Preservation usually involves preventing the growth of bacteria, fungi and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation.
Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, some methods drastically altered the character of the food being preserved.
The packaging of food is an essential part of food processing. Packaging has numerous function with the role of processing foods and how it reaches the consumer. Some of these functions include:
1. Safety: Tamper evidence devices assure the safety of many foods and drinks.
2. Preservation: Packages delay the action of food spoilage.
3. Convenience: Packages provide single serves or family sized portions.
4.Containment: Packages allow food to be transported easily and some are reusable.
Preservation usually involves preventing the growth of bacteria, fungi and other micro-organisms, as well as retarding the oxidation of fats which cause rancidity. Food preservation can also include processes which inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation.
Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).
Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, some methods drastically altered the character of the food being preserved.
The packaging of food is an essential part of food processing. Packaging has numerous function with the role of processing foods and how it reaches the consumer. Some of these functions include:
1. Safety: Tamper evidence devices assure the safety of many foods and drinks.
2. Preservation: Packages delay the action of food spoilage.
3. Convenience: Packages provide single serves or family sized portions.
4.Containment: Packages allow food to be transported easily and some are reusable.