Basic aim of all methods of preservation - Stop or remove moisture and growth of microbes
Canning - It is basically a method of placing food ( mainly fruits or meat ) in an airtight container and then heating to a high temperature to kill microorganisms present.
Freezing - It is a method of storing food at sub-zero temperatures. It reduces the rate of respiration of microbes, thus keeping food unaffected.
Pickling - It is a method where either salt, sugar or vinegar are used to remove moisture from food, thus preventing growth of microbes. Onions are preserved in vinegar to provide them with a long life without spoilage as well as good taste and flavour.
Sun-drying is a very old method. Raisins were dried in Mesopotamia, and tomatoes are sun-dried in Greece. This method is still used.
Candying - It is infusion in sugar syrup, which is used to dry a variety of fruits including pineapples, papayas, and mangoes, as well as concentrated fruit bars ( like Naturo ).
Food Irradiation - It is treating the food with gamma rays which kills microbes. This does not affect the look or feel of food but could affect the quality. It is also very expensive as gamma rays are the most energetic form of light produced only by the hottest regions of the Universe.
Candying - It is infusion in sugar syrup, which is used to dry a variety of fruits including pineapples, papayas, and mangoes, as well as concentrated fruit bars ( like Naturo ).
Food Irradiation - It is treating the food with gamma rays which kills microbes. This does not affect the look or feel of food but could affect the quality. It is also very expensive as gamma rays are the most energetic form of light produced only by the hottest regions of the Universe.
Hot-air dehydration - It is method where a hot air blower dries the food placed on trays. It heats air up to 140 degree F blows it through the unit. This causes water to evaporate and reduces moisture content.
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