In this article we will discuss about the two types of low temperature storage, i.e, chilling and freezing technique for preservation of food. Chilling Technique: Chilled foods are those foods stored at temperatures near, but above their freezing point, typically 0-5 °C. This commodity area has shown a massive increase in recent years as traditional chilled products such as fresh [...]
Although food is indispensible to the maintenance of life, it can also be responsible for ill health. A simple insufficiency will lead to marasmus (protein-energy deficiency) while over-reliance on staples low in protein, such as cassava, produces the condition known as kwashiorkor. A diet may provide adequate protein and energy but be lacking in specific minerals or vitamins giving rise [...]
The following point highlight the four main chemical preservatives used for prevention of micro-organisms from foods. The preservatives are:- 1. Organic Acids and Esters 2. Nitrite 3. Sulfur Dioxide 4. 'Natural' Food Preservatives Chemical Preservative # 1. Organic Acids and Esters: The most important organic acids and esters that are used as food preservatives are listed in Table 4.12 along [...]