Canning is the process of applying heat to food that’s
sealed in a jar in order to destroy any microorganisms that can cause food
spoilage. Proper canning techniques stop this spoilage by heating the food for
a specific period of time and killing these unwanted microorganisms
Refrigeration
Refrigeration
this method slows the processes of spoilage, but is less effective for foods
with high water content. This process cannot kill micro-organisms, nor stop
their growth completely, and a failure to realize its limitations causes many
cases of food poisoning
Pasteurization
Pasteurization,
a method of heat treatment, is used mainly for milk. By holding the milk at
72°C/162°F for 15 seconds, then cooling it rapidly to 10°C/50°F, all
disease-causing bacteria (pathogens) can be destroyed. Less harmful bacteria
survive, so the milk will still go sour within a few days.
Dehydration
Dehydration is the process of removing
water or moisture from a food product. Food dehydration is safe because water
is removed from the food.
Advantage of modern
method of food
1. Food can last for many months or even years
2 modern methods can process, preserve, and store a large
variety of food
3. The advanced technology used is fast and can handle large
quantities of foods
Disadvantage of
modern method of food processing, preservation and storage
1. The chemical used can be harmful if eaten in excess
2. The some methods such as irradiation, canning and
pasteurization need special skills
3. Sometime, nutrients are lost thus lowering the nutrients
value of food
4. The advanced technology involved