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Pasteurization, usually associated with milk, is the process of rapidly heating and cooling food to stunt the growth of harmful bacteria. The pasteurization process is not meant to completely sterilize food, but only to reduce the amount of possibly harmful bacteria present. Pasteurization is not commonly used outside of dairy products as it often cooks or ruins the taste and quality of food. -
This method of freezing and dehydration was invented in 1906 when food was frozen, placed in vacuum-tight containers, and dehydrated with careful application of heat. With freeze-drying, ice turns into vapor and microbes do not grow. Freeze-dried foods are dehydrated, requiring less space for storage and transportation. They do need to be rehydrated before consumption though. Inventor Arsène d’Arsonval from France is credited with this method of food preservation. -
Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves (manually or automatically) placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a tight fit to the contents. The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. -
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. Chemical preservation entails adding chemical compounds to the product.