Food preservation. Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
Foods are mainly composed of biochemical compounds which are derived from plants and animals. Carbohydrates, proteins and fats are the major constituents of food. In addition, minor constituents such as minerals, vitamins, enzymes, acids, antioxidants, pigments, flavours are present. Foods are subject to physical, chemical, and biological deterioration. The major factors affecting food spoilage are
1) Growth and activities of microorganisms (bacteria, yeasts, and molds)
2) Activities of food enzymes and other chemical reactions within food itself
3) Infestation by insects, rodents
4) Inappropriate temperatures for a given food
5) Either the gain or loss of moisture
6) Reaction with oxygen
7) Light
- Teacher: gurunath mote.DOT