Nutrition and Food Technology
For thousands of years, man has been making efforts to grow more food
for storage so that it can be used when needed. Modern man knows how to
preserve food for use subsequently when needed. Man has adopted modern
techniques of food preservation in which its nutritional value and taste are
preserved. Foods are damaged by bacteria; fungi and other micro-organisms,
which occur everywhere. These organisms make food unsafe for use and storage,
so it is necessary to kill bacteria or other organisms as soon as they enter
food.
Early methods of preservation affected the taste of the preserved food, but modern scientific techniques prevent contamination of food, keep the taste and make it consumable even after a long period of storage. To achieve this, temperature plays an important role.
Early methods of preservation affected the taste of the preserved food, but modern scientific techniques prevent contamination of food, keep the taste and make it consumable even after a long period of storage. To achieve this, temperature plays an important role.
Food that we take is usually made up of dead tissue and it can be
spoiled for two reasons, either the food is contaminated and destroyed by
bacteria or fungi or the enzymes still active in tissue start breaking down the
cells, thus making food poisonous and tasteless to eat.
All bacteria, fungi and micro-organisms must be killed or their growth
must be retarded in order to protect the food from spoilage. Heat is the best
source, as extreme increase in temperature retards bacterial growth and enzymes
can also be denatured. Thus temperature extreme can be useful in the
preservation of food.
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