Drying, irradiation, chemical and bio preservatives

Food preservation can be defined as the process in which different types of food are handled as well as treated to slow down the quality loss, minimise food spoilage and maintain the nutritional value of the food. The main goal of food preservation is to facilitate the longer storage of different types of food. The techniques of food preservation generally help in preventing the development of fungi, bacteria, yeast, or other types of microorganisms within the food. It also helps in slowing down the oxidation of different rancid causing fats. Different types of food preservation techniques involve drying, irradiation, chemical and bio preservatives, and food additives.

Food Irradiation

The process of food irradiation is not specifically seen to make the food radioactive. Further, they also do not diminish the nutritional quality of the food or change the appearance, texture, or taste of the food in any noticeable manner. Hence it can be concluded that ant alterations made in the food due to irradiation food preservation are very minimal and one cannot tell if the food has been irradiated or not. 

The process of food irradiation preservation particularly involves the preservation of food through the application of ionising radiation to particular food items. This is a well-known technique for increasing the shelf life of food and improving food safety. This is achieved through reducing or eliminating microorganisms as well as insects. Like canning vegetables and food or pasteurising milk, irradiation food preservation can make the food safe for consumers. In this regard, it should be mentioned that the FDA or Food and Drug Administration is responsible for controlling the radiation sources through which food is irradiated. A radiation source is approved by the FDA only after they have determined that the food irradiation of food is safe. 

Drying

Drying is an important food preservation technique and has been in use for ages. Through this process, water content is decreased within the food item which reduces or stops the growth of bacteria within the food item. Further drying also reduces the weight of the food item which helps in carrying the food item anywhere. The drying of food is mostly done through utilising sunlight and wind. However, some other methods such as freeze-drying, spray drying, household ovens, commercial dehydrators of food, fluidized bed dryers, shelf dryers, etc can also be used. Fruits such as grapes, apricots, apples, etc, and meat are some samples that might be preserved through the process of drying. 

Chemical and bio preservatives

There are several methods through which various types of food can be preserved. Comercial bio preservative methods destroy or reduce the growth of bacteria in food. On the other hand, chemical preservatives can efficiently slow the process of metamorphism by inhibiting the growth of microbes within the food. The most common types of chemical preservatives that are widely available in the market involve different types of antimicrobial agents. These are used for inhibiting the proliferation of moulds, yeast, and bacteria. Secondly antioxidant is another type of chemical preservative which is used for preventing rancid odour and facilitating slow oxidation of fat. Lastly, different chemicals that are used for blocking the food processor after they have ripened are also important. Besides this scientists are still trying to find different safe and natural food preservatives. 

Similar to chemical preservatives, bio preservatives are another food preservation method in which different compounds are used for retarding or preventing the spoilage of food. These compounds used for biopreservation are obtained from different natural sources or are naturally formed in food. They help in retarding biological or chemical deterioration of food and increase their shelf life. Scientists believe that the process of biopreservation has been utilised since ancient times and it is during this time that the process of fermentation emerged. 

Food Additives

Food Additives can be particularly defined as substances that are added within different food substances for preserving its flavour, appearance, enhance taste and other qualities that are sensory in nature. There are several additives that have been used since early ages. These additives include smoke (smoking), vinegar, (pickling), sugar (crystallisation), salt (salting), etc. 

Conclusion

Throughout the core topic, food preservation has been discussed. Food preservation can be done by utilising several techniques such as drying, irradiation, chemical and bio preservatives, and food additives. The topic of food preservation is very important in the subject of dairy microbiology. Food preservation particularly helps in reducing or preventing the spoilage of food and improves the shelf life of different types of food. From the discussion throughout the article, it can be concluded that food irradiation is an important food preservation technique and is used widely.