Preservation to maintain food quality

The deterioration of food quality occurs due to various physical, chemical, enzymic or microbiological factors.

Food preservation is the process of treating and handling food to stop or greatly slow down food spoilage. A number of preservation techniques are available for maintaining food quality, which act by slowing or reducing microbial growth.

Among food preservation methods are include: canning, pickling, drying and freeze-drying, irradiation, pasteurization, smoking, and the addition of chemical additives.

Thermal processes with high heat transfer rates from heating source to the food result in better quality. The traditional method of sterilization and the aseptic method are commonly and predominant thermal processing techniques for commercial sterilization of canned foods.

The packaging of food is typically designed to maintain the quality of food products during storage, transportation and end use. It prevents quality deterioration, and facilitates distribution and marketing efficiencies.

Through the correct selection of both materials and packaging technology, food freshness can be maintained to obtain the required shelf life.
Preservation to maintain food quality