Food preservation: – food preservation is the process of heating and handling food to stop or greatly slow down spoilage (loss of
quality ability or nutritive value) caused or accelerated by micro-organisms.

Principal of food preservation:-

(a) prevention of microbial decomposition.
1. By keeping out (Asepsis)
2. Removal of microorganisms (filtration radiant and washing and heat)
3. killing all microorganisms (Radiation & Heat)
1. Hindering the growth and activity of microorganisms (e.g. by low temperature, drying anaerobic conditions, or chemicals
also chilling)
(b) Prevention of Damage: – By (proper handling and proper packing)

(C) Prevention of self-decomposition- By destination or innovation of food enzymes (By Blanching)

Note:- Father of Canning- Nicolas Appert.

(D) By prevention or delay of chemicals reaction – By Using Antioxidant.

(E) The process of presenting food by rapid freezing followed by dehydration under vacuum is called – Lyophilisation.

(F) A food additive that prevents color and flavor loss.

(G) A food presentation method that uses a vacuum to remove moisture from frozen food. (Freeze-drying) Based on Sublimation.

(H) The process of adding acids to low acid folds Acidification.

(I) Ambient temperature:- Lower temperature, higher the moisture content of the seed, at a given RH.

(J)  Silage-  the formation of green fodder stored during the anaerobic conditions.