A review on food preservation techniques

Abstract

Food preservation entails several food processing methods to keep food quality at a particular level in order to get maximum benefits and nutrition values. Growing, harvesting, processing, packing, and distribution of foods are all examples of food preservation methods. The primary goals of food preservation are to overcome inefficient agricultural planning, to develop value-added goods, and to give dietary variety. A variety of chemical and biological processes can induce food deterioration. Traditional and primitive food preservation procedures such as drying, cooling, freezing, and pasteurization have been promoted to prevent chemical and microbiological degradation. In recent years, strategies for combating these spoilages have become more advanced, evolving into a highly multidisciplinary discipline. Food goods are preserved using cutting-edge technologies such as irradiation, high-pressure technology, and hurdle technology. The mechanics, application circumstances, and advantages and downsides of several food preservation systems are presented and discussed in this review article.