FOOD STORAGE AND PRESERVATION: AN ESSENTIAL KEY IN FOOD ECONOMY

Abstract

Food processing methods have long been employed to uphold food quality and ensure its preservation at the desired level, thus maximizing its nutritional advantages. The realm of food preservation encompasses the entire spectrum of activities involving the cultivation, harvesting, processing, packaging, and distribution of food. The principal objective of food preservation is to offer value-added food products, enhance dietary diversity, and address issues related to suboptimal agricultural planning. A multitude of chemical and biological interactions can lead to food spoilage. Ancient practices such as drying, chilling, freezing, and pasteurization have been harnessed and refined over time to counteract chemical and microbiological degradation of food products. Recent years have witnessed significant advancements in these preservation methods, rendering them increasingly sophisticated. Contemporary technologies including irradiation, high-pressure processing, and nanotechnology have been employed to preserve food items. This chapter delves into the mechanisms, application conditions, storage requirements, and provides an overview of various food preservation techniques. Furthermore, it explores diverse food categories and the array of factors—physical, chemical, and microbial—that contributes to food spoilage. Experts and researchers engaged in food processing, preservation, storage, and food safety will find this article instrumental in devising effective and comprehensive approaches for food preservation.