What is food preservation?
113569
Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor.\nMethod of Preservation\n---------------------\nRefrigeration or chilling - Low temperature to retard growth \nFreezing - Low temperature and reduction of water activity to prevent growth \nDrying, curing and conserving -  Reduction in water activity sufficient to delay or prevent growth \nVacuum and oxygen free modified atmosphere packaging -  Low oxygen tension inhibits strict aerobes and delay growth of facultative anaerobes \nCarbon dioxide enriched modified atmosphere packaging -  Specific inhibition of some micro-organisms by carbon dioxide \nAddition of weak acids -  Reduction of the intracellular pH of micro-organisms \nLactic fermentation -  Reduction of pH value in situ by microbial action and sometimes additional inhibition by the lactic and acetic acids formed and by other microbial products. (e.g. ethanol, bacteriocins) \nSugar preservation -  Cooking in high sucrose concentration creating too high osmotic pressure for most microbial survival. \nEthanol preservation -  Steeping or cooking in Ethanol produces toxic inhibition of microbes. Can be combined with sugar preservation \nEmulsification -  Compartmentalisation and nutrient limitation within the aqueous droplets in water-in-oil emulsion foods \nAddition of preservatives such as nitrite or sulphite ions -  Inhibition of specific groups of micro-organisms \nPasteurization and appertization -  Delivery of heat sufficient to inactivate target micro-organisms to the desired extent \nFood irradiation (Radurization, radicidation and radappertization) -  Delivery of ionising radiation \nApplication of high hydrostatic pressure (Pascalization) -  Pressure-inactivation of vegetative bacteria, yeasts and moulds
836309
refridgerate it or freeze it.
321694
A refridgerant is a gas that compresses into a liquid and upon evaporation, turns cold.  Therefore, if you compress the "refridgerant" to a certain pressure, it will condense into a liquid.  Several refridgerated gases are CO2, O2, and Nitrogen.
966922
is any illness resulting from the consumption of food contaminctious agents include pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. For foodborne illness caused by chemicals, see Food contaminants.
430680
Perishable food is food that can rot if not kept in a refrigerator.\n\nRaw beef is perishable, beef jerky is not.\nCooked rice is perishable, dry rice is not.\n\nAlways keep your refrigerator colder than 41 degrees F (5 degrees C) to keep food safe. And when you buy perishable foods, put them in the fridge withon 2 hours of purchase so they don't get contaminated.
114979
If you need a topic, how about microorganisms in food? You could discuss the incidence and types of bacteria, molds and yeasts found, what parameters affect their growth, procedures for their detection, how they cause spoilage in different food types, how food may be preserved by use of chemicals, radiation, low temperature, high temperature, or drying, the use of microorganisms to cause fermentation, or the types and hazards of food poisoning.\nThe text I have is old but still valid. I would think the easiest source for information besides the Web would be a university library. Hope this helps.\nNow that I think about it, a lot of companies do public service. If you ask the public relations department of one, say Hormel or Oscar Meyer, they may provide you with material you can use.
871882
Vinegar is an extremely acidic liquid. Very few microorganisms (ie bacteria and fungus which cause foods to spoil) can survive in such an acidic environment. Among other effects, it can destroy their cell walls, and prevent their own enzymes working (enzymes are extremely pH sensitive).\n\nThere are a small number of microorgamisms which are adapted to survive in extreme acidity. However, this adaptation prevents them from surviving in more 'normal' environments. Therefore, anything which can survive in the vinegar, will not likely survive on your kitchen surface, and the same is true the other way around.\n\nTherefore, as vitually nothing can colonise whatever is in the vinegar, the food will be very effectively preserved.
844683
Are you asking about food storage expenses? I would assumed that you mean the expenses to store the food in the storeage or freezer. The expenses could be electric charge, inventory accounting cost, ect.
669464
Certification for the food industry.\nHACCP and International Standards
330400
Fresh freeze drying or cold drying protects the potency and freshness of our ingredients by maintaining the integrity of the critical bio-active constituents: enzymes, vitamins, minerals, amino acids, flavonoids, polysaccharides and other valuable components, Freeze-drying or cold drying our herbs, grass juices, enzymes, Royal Jelly and algaes retains the biological activity, color, aroma and taste of the fresh plants, and is the only way to truly preserve all their power.
1114360
1. Canning..this is preserving fruits and vegetables in jars for later use.  the fruits or veggies are cooked and them placed in sterilized jars and sealed. ie.. jams and jellies\n2. Blanching.  this is dipping veggies in boiling water and partially cooking them and then plunging them in cold water to stop the cooking process, and then freezing them. ie Frozen vegetables.\n3. Curing or Smoking Meats.  Lots of meats are cured and preserved with just salt and left to sit for anywhere from 3 months to 18months as is done with the Spanish Serrano Ham.Or you can dry and preserve by smoking them in a smoke house... same can be done for fish.\n\n4 Dehydration.. You can see examples of this with dried fruits like banana chips or cherries.. the fruits are preserved by taking out the moisture, and then storing until needed.
1039310
food = glucose,fertilizers to boost production of food grains,preservatives for food\nclothings=Nylon,Polyster,Rayon etc\nshelter= cement,plaster of paris,metals like iron,aluminium obtained after mettalurgical processes\ntransport=oil through cracking of crude\nhealth =antibiotics,vitamins\nadvancement of knowledge =space explorations enabled by rocket fuels(propellants)\nYou can think many more just look around yourselves
1145607
The process is called as, " Fermentation". and the details are as follows.\n\nIn some cases, the growth of microorganisms in food can be put to good use for the production and preservation of various types of food. Fermentation is arguably the earliest example of biotechnology and refers to the metabolic process by which microbes produce energy in the absence of oxygen and other terminal electron acceptors in the electron transport chain such as fumarate or nitrate. \n\nIn ancient times, it was considered as a way to both preserve food and to retain nutritional value. It was probably accidentally discovered in ancient Egypt when dough, made from ground up wheat and rye, was left for a period of time before cooking. In contrast to dough that was immediately cooked, it was observed that the aged dough expanded in size and when cooked produced tastier, lighter bread. The process was not completely reproducible: sometimes the uncooked dough yielded good bread and other times it did not. However if small amounts of good dough was added to the next batch, the bread was again tasty. \n\nThe Romans went onto improve and perfect this process and popularized this sort of bread throughout the European continent. The discovery of fermentation in Egypt also led to the first production of wine and alcohol. \n\nAll these discoveries were largely phenomenological and it would be another 3000 years before the exact cause of fermentation was uncovered. \n\nIt was Louis Pasteur, again, in 1857 who was able to demonstrate that alcohol can be produced by yeast when grown in particular conditions. \n\nThis discovery revolutionized the modern food industry: for the first time the agent of fermentation was identified and could be used commercially. \n\nHope this helps!!!
1044183
This process is known as Pasteurization, discovered by Louis Pasteur. In it, milk is heated upto 71 degrees celsius and then immediately cooled down. Then the temperature is kept constant. \nBy doing this, most of the bacteria are killed due to very high temperature. The growth of the remaining bacteria is retarded.
164354
Both salting and jamming (high sugar levels) use osmosis to preserve food.\nMicrobes cannot grow in these conditions because they lose too much water by osmosis to the highly concentrated solution surrounding the food.
176592
boil water and add teaspoon of salt, pour into container and refrigerate for a day\npour out and wash container\nsmell should be done
224573
It literally slows the bacteria that make it spoil down. It also inhibits some chemical processes like oxidation.