Food Preserving Essay

The Process and Components of Preserving Food

Preserving is a means of storing, food both raw and cooked

for a future date. When you preserve you are following centuries of an old

tradition of putting food by. In order to do this, you have to seal the food

in an airtight container and process it in such a way that the four main

spoliers- enymes, molds, yeast, and bacteria are removed and your food is

safe to eat.

Preservatives are something used to preserve food. Natural or chemical

substances are added to food to inhibit spoilage; also, to protect food from

decay or fermentation. Three things that will prevent the growth or slow

down the growth of these spoilers: heat, cold and the use of acidity in the

product. The point

Preserving protects food from microbes and other agents.

Preservation keeps good appearance, flavor, texture, and original nutritional

value. In addition, some things that make food spoil are microorganisms such

as bacteria, and fungi. Atmospheric oxygen can react with food constituents

that causes rancidity or color changes.

Salt: Salt has been used, since ancient times, especially for meat, as a

preservation technique for preserving foods. Salted meat can last for years.

The salt enters the tissue and in effect binds the water, inhibiting the bacteria

that causes spoilage. The salt restricts to tiny concentration and protects food

from yeasts and molds. Salt has anion from hydrochloric acid. Salt is also

known as sodium chloride. The salt draws out moisture and creates an

environment inhospitable to bacteria.

Sugar: Sugar is important. It is an organic compound called

carbohydrates. It is sweet in taste and used to sweeten other things.

The sugar is in a form of white or clear when it is refined from a raw state.