Conservation of Excess ProduceThe revolution in methods of farming including animal husbandry, dairy farming, fishery and aquaculture along with modern techniques of food conservation has now been rewarded by occasional seasonal excess food production.
This necessitates application of established and novel technologies for the preservation of this excess food.
The following ways have emerged for conserving such glut production for later use, by reconstitution of necessary storage of seeds after drying; insect disinfection by conventional methods or by irradiation an packaging; use of low temperature, of freezing of controlled gaseous atmosphere for storage of high moisture foods, and of dehydration of milk, fruit and vegetables by fluidized bed, roller, spray or freeze-drying methods; separation of cream and skim milk and stabilizing these separately; and bulk preservation two chemicals, by thermal processing, by lasting, pickling, by aseptic packaging or by use of low dose radiation.
This is the only logical way of using precious food material, with nutrients retained as far as possible.
The exposure of milk to excess microbial load before it is pasteurized is known to be reflected in the high pyruvate concentration. The use of skimmed milk powder and butter oil to reconstitute liquid milk may be traced to the high level of free ammonia.
Conservation of Excess Produce
